Surveys still suck: Restaurant inspection disclosure in Singapore

Posted on June 9, 2018 by Douglas Powell

The aim of this study was to examine the consumer use of Singapore’s letter-based grading information disclosure system and its influence on dining establishment choice.

We used data from a national survey of 1533 households collected from 2012 to 2013 in Singapore to assess (i) the proportion of adults who refer to the letter grade before dining and (ii) the impact of the letter grade on their willingness to dine at an establishment. We used multivariable logistic regression to account for the independent effects of socio-demographic factors. The proportion of respondents who referred to a letter grade before dining was 64.5% (95% confidence interval [CI] = 62.1%, 66.9%). Propensity for referral differed by dining frequency, ethnicity and employment.

Fewer respondents were willing to dine at a ‘C’ (lower) graded establishment [10.3% (95% CI = 8.8%, 11.8%)] compared to a ‘B’ graded establishment [85.3% (95% CI = 83.5%, 87.0%)]. Willingness to dine at a ‘C’ graded establishment differed by dining frequency, housing type and citizenship. The letter-based grading information disclosure system in Singapore is commonly used among Singaporeans and influences establishment choice.

Our findings suggest that information disclosure systems can be an effective tool in influencing consumer establishment choice and may be useful to help improve food safety in retail food establishments. The implementation of such information disclosure systems should be considered in other countries where it has yet to be introduced and be periodically assessed for its effectiveness and to identify areas requiring improvements.

Use of the letter-based grading information disclosure system and its influence on dining establishment choice in Singapore: A cross-sectional study

Food Control, Volume 90, August 2018, Pages 105-112, https://doi.org/10.1016/j.foodcont.2018.02.038

https://www.sciencedirect.com/science/article/pii/S0956713518300847

Fancy food ain’t safe food Irish edition: 9 dead mice discovered in ‘luxury dessert’ business

Posted on June 9, 2018 by Douglas Powell

A “luxury homemade dessert” business has been ordered to close after food safety inspectors discovered nine dead mice in its production area, and mouse droppings on baking trays.

Sweetness Luxury Homemade Desserts in Ardcavan, Co Wexford, was the subject of an inspection by environmental health officers with the Health Service Executive (HSE) in May.

During the inspection, nine dead mice were found in the production area and associated stores directly off the production area. Seven of the dead mice were found below and behind one of the chest freezers in the goods inwards/dispatch area.

One of the dead mice was found in the small store directly off the cold room, while another was observed in a store area behind the partition wall adjacent to the main oven.

There was “prolific evidence” of mice droppings observed in the premises including on all food shelving; on the floor beside the open food packaging shelving; and at all wall/floor joins throughout the dispatch area that opens into the food production area.

Droppings were also observed on shelving and amongst electrical cables and files on the floor of the office in the food production area.

More were observed in baking trays on a trolley stored beside the main oven and adjacent to the wall cladding where other mice droppings had been identified in the production room.

The Food Safety Authority of Ireland (FSAI) has ordered the business to close for breaches of food safety legislation.

Sweetness Luxury Homemade Desserts was one of 11 businesses ordered to close during the month, which was the highest number of any month this year.

Another business, Addison Lodge in Glasnevin, Dublin, was told to close its doors after dead and live crawling insects including earwigs, woodlice and spiders were found on the premises.

The FSAI said these posed a risk to food safety as insects can transmit disease. Live flies were noted throughout the premises and the windows were left open.

There was also a build up of ingrained grease, dirt, food debris, and dust. Additionally a “foul odour” was noted emanating from the grease trap in the kitchen.

Bugs and Salmonella in pistachios

Posted on June 9, 2018 by Douglas Powell

Keeping with the small-town southern Ontario theme (that’s still in Canada) Chris Sperduti, 29, from Bolton (not to be confused with Beeton) grabbed a handful of pistachios and was shelling them when he came across something that turned his stomach.

There were bugs nested in two of the shells. He could see holes in the nuts where the bugs had eaten some of his snack.

Karen Martin-Robbins of the Caledon Enterprise writes the Bolton man contacted Walmart in Bolton – not so small anymore if it has a Walmart — where he bought the product — the company gave him his money back and a savings coupon for more pistachios.

They also told him that with agricultural produce, you can expect to get some insects.

He was even more grossed out by that.

“When I’m eating pistachios, I expect to be eating pistachios. Not bugs,” he said.

Then, he went to Costco to buy his pistachios.

He found three more bugs in his first handful.

A quantitative risk assessment of human salmonellosis from consumption of pistachios in the United States

Journal of Food Protection vol. 81 no. 6

SOFIA M. SANTILLANA FARAKOS,¹ * RÉGIS POUILLOT,¹ GORDON R. DAVIDSON,¹ RHOMA JOHNSON,¹ JUDITH SPUNGEN,¹INSOOK SON,¹ NATHAN ANDERSON,² and JANE M. VAN DOREN¹

https://doi.org/10.4315/0362-028X.JFP-17-379

http://jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-17-379?code=fopr-site

We developed a quantitative risk assessment model to assess the risk of human nontyphoidal salmonellosis from consumption of pistachios in the United States and to evaluate the impact of Salmonella treatments (1- to 5-log reductions). The exposure model estimating prevalence and contamination levels of Salmonella at consumption included steps in pistachio processing such as transport from grower to huller, removal of the hull through wet abrasion, separation of pistachio floaters (immature, smaller nuts) and sinkers (mature, larger nuts) in a flotation tank, drying, storage, and partitioning. The risks of illness per serving and per year were evaluated by including a Salmonella dose-response model and U.S. consumption data. The spread of Salmonella through float tank water, delay in drying resulting in growth, increased Salmonella levels through pest infestation during storage (pre- and posttreatment), and a simulation of the 2016 U.S. salmonellosis outbreak linked to consumption of pistachios were the modeled atypical situations.

The baseline model predicted one case of salmonellosis per 2 million servings (95% CI: one case per 5 million to 800,000 servings) for sinker pistachios and one case per 200,000 servings (95% CI: one case per 400,000 to 40,000 servings) for floater pistachios when no Salmonella treatment was applied and pistachios were consumed as a core product (>80% pistachio) uncooked at home. Assuming 90% of the pistachio supply is sinkers and 10% is floaters, the model estimated 419 salmonellosis cases per year (95% CI: 200 to 1,083 cases) when no Salmonella treatment was applied. A mean risk of illness of less than one case per year was estimated when a minimum 4-log reduction treatment was applied to the U.S. pistachio supply, similar to the results of the Salmonella risk assessment for almonds. This analysis revealed that the predicted risk of illness per serving is higher for all atypical situations modeled compared with the baseline, and delay in drying had the greatest impact on consumer risk.

Salmonella outbreak shuts down Stoney Creek Mexican restaurant

Posted on June 9, 2018 by Douglas Powell

Stoney Creek used to be a sleepy Ontario (that’s in Canada) town at the top of Hamilton mountain, known for its brand of ice cream.

BJ Durant of Techno Stalls writes a Stoney Creek restaurant which boasts on social Websites that it is home to “Hamilton’s best tacos” was shut while health officials explore a salmonella outbreak that left many people ill.

How “Hamilton’s best tacos” became a thing, this local will never understand.

When I think of Hamilton, I think of a polluted bay, tough hockey players, and a girl named Bambi I dated once.

Ole Gourmet on Regional Road 8 had been closed on May 17 following four individuals with salmonella from meals prepared there.

The Restaurant was started the next day following a re-inspection that revealed it had been compliant with all Ontario’s Food Premises regulation, according to a press release from town officials.

Some folks may become really seriously sick. Said Dr. Ninh Tran, Hamilton Public Health Services.

However, On May 22 the other individual became ill of Salmonella and analyzing of 10 food samples shown three which were positive for contamination.

The restaurant was shut again on May 25.

Fear and loathing in North Carolina: Pizzeria employee suspected of putting rat poison in cheese

Posted on June 9, 2018 by Douglas Powell

Joel Shannon of USA Today reports police aren’t sure what substance Ricky Lee Adami put into the cheese, but they think it was rat poison.

That’s according to a Wednesday release from Fayetteville, N.C., police who said Adami had been charged with food tampering in connection with an incident at the Primo Pizza restaurant.

Adami is charged with distributing food containing noxious/deleterious material.

No contaminated cheese was served to customers, police say.

Adami was charged after an alert manager noticed an unknown substance mixed into the shredded cheese on a pizza, police say.

The manager stopped preparing the pizza and looked up surveillance footage to determine which employee prepared the cheese, police say.

Adami has been previously convicted of multiple crimes in the 1980s and 1990s, according to public records obtained by The Charolette Observer. Among those crimes: burning a public building, multiple DWIs, and multiple breaking and enterings.

Adami is 55-years-old and was an employee at the Primo Pizza restaurant located at 2810 Raeford Road in Fayetteville, the Observer reports.

60 sick: Multistate outbreak of Salmonella Adelaide infections linked to pre-cut melon

Posted on June 9, 2018 by Douglas Powell

The U.S. Centers for Disease Control (CDC) reports on June 8, 2018, Caito Foods, LLC recalled fresh cut watermelon, honeydew melon, cantaloupe, and fresh-cut fruit medley products containing one of these melons produced at the Caito Foods facility in Indianapolis, Indiana.

Recalled products were distributed to Georgia, Illinois, Indiana, Kentucky, Michigan, Missouri, North Carolina, and Ohio.

Recalled products were sold in clear, plastic clamshell containers at Costco, Jay C, Kroger, Payless, Owen’s, Sprouts, Trader Joe’s, Walgreens, Walmart, and Whole Foods/Amazon.

The investigation is ongoing to determine if products went to additional stores or states.

Do not eat recalled products. Check your fridge and freezer for them and throw them away or return them to the place of purchase for a refund.

If you don’t remember where you bought pre-cut melon, don’t eat it and throw it away.

Retailers should not sell or serve recalled pre-cut melon products distributed by Caito Foods Distribution, Gordon Food Service, and SpartanNash Distribution.

CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration are investigating an outbreak of Salmonella Adelaide infections in five Midwestern states.

60 people infected with the outbreak strain have been reported.

31 people have been hospitalized, and no deaths have been reported.

Epidemiologic and preliminary traceback evidence indicates that pre-cut melon supplied by Caito Foods, LLC of Indianapolis, Indiana is a likely source of this multistate outbreak.

Most of the ill people reported eating pre-cut cantaloupe, watermelon, or a fruit salad mix with melon purchased from grocery stores.

Information collected from stores where ill people shopped indicates that Caito Foods, LLC supplied pre-cut melon to these stores.

Illnesses started on dates ranging from April 30, 2018, to May 28, 2018. Ill people range in age from less than 1 year to 97, with a median age of 67. Sixty-five percent are female. Out of 47 people with information available, 31 (66%) have been hospitalized. No deaths have been reported.

Illnesses that occurred after May 20, 2018, might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 4 weeks.

CDC will provide updates when more information is available.

A table of cantaloupe/rockmelon outbreaks is available at https://www.barfblog.com/wp-content/uploads/2018/03/Cantaloupe-Related-Outbreaks-3-8-18.xlsx.

124 sick so far this year: Seriously stop cuddling your chicks, they’re Salmonella factories

Posted on June 9, 2018 by Douglas Powell

I’ve said it many times before, and will say it again: Stop cuddling your chicks.

The backyard chicken kind.

The U.S. Centers for Disease Control (CDC) and multiple states are investigating several multistate outbreaks of Salmonella infections linked to contact with live poultry in backyard flocks.

Several different types of Salmonella bacteria have made people sick: Salmonella Seftenberg, Salmonella Montevideo, Salmonella Infantis, Salmonella Enteritidis, Salmonella Indiana, and Salmonella Litchfield.

As of June 1, 2018, 124 people infected with the outbreak strains of Salmonella have been reported from 36 states.

Illnesses started on dates ranging from February 2, 2018 to May 14, 2018.

21 ill people have been hospitalized, and no deaths have been reported.

31% of ill people are children younger than 5 years.

Epidemiologic, traceback, and laboratory findings link these outbreaks to contact with live poultry, such as chicks and ducklings, which come from multiple hatcheries.

In interviews, 55 (74%) of 74 ill people with information available reported contact with chicks or ducklings in the week before their illness started.

People reported obtaining chicks and ducklings from several sources, including feed supply stores, websites, hatcheries, and from relatives.

Seventy outbreaks of Salmonella infections have been linked to contact with backyard flocks since 2000[PDF – 887KB]. In 2017, CDC reported the largest number of illnesses ever recorded linked to backyard flocks.

People can get sick with Salmonella infections from touching live poultry or their environment. These birds can be carrying Salmonella bacteria but appear healthy and clean and show no signs of illness.

Follow these tips to stay healthy with your backyard flock:

Always wash hands thoroughly with soap and water right after touching live poultry or anything in their environment.

Don’t let children younger than 5 years handle or touch live poultry without adult supervision.

Set aside a pair of shoes to wear while taking care of your birds and keep those outside of your home.

Do not let live poultry inside the house, in bathrooms, or especially in areas where food or drink is prepared, served, or stored, such as kitchens or outdoor patios.

For a complete list of recommendations, visit the Healthy Pets, Healthy People website section on backyard poultry

And don’t sleep with your chicks.

52 sick from Salmonella linked to café in Poland

Posted on June 8, 2018 by Douglas Powell

As evidenced by recent reports, Green Caffe Nero clients in Warsaw, Krakow and Wrocław have asked about the “Green Mosque” cake. Some of them are in hospital. Among the victims of salmonella raging in the famous coffee bar are children.

According to Warsaw’s “Metro”, 52 cases were reported in total. As many as 21 people required hospitalization, including three children. In total there are 6 children among the victims. Sanepid not only inspected Warsaw’s premises Green Caffe Nero but also cafes in Wrocław and Kraków . There were also infected cakes. Krakow inspection confirmed that she had four people suffering from salmonella after eating the “green moss” dough. At least one of the sick people was poisoned in Wrocław.

As the InnPoland.pl portal reported, the cafeteria did not hide its head in the sand and started the investigation itself. Without wrapping cotton, Green Caffe Nero took responsibility for itself. Although their managers still prescribe that salmonella was “slammed” into the cafeteria together with one of the ingredients from subcontractors.

Also 21 companies were inspected, where they identified the irregularities mainly concerned the breakdown of the cold chain for offered products. The network was also fined in the form of a fine for a total amount of PLN 4,800.

‘Hellish’ gastro outbreak sends more than 1,000 people to emergency in Australia

Posted on June 8, 2018 by Douglas Powell

The Sunshine Coast is an idyllic spot on the Pacific Ocean, about an hour north of Brisbane.

But according to Shri Rajen of the Daily Mail a huge, and unidentified gastro outbreak has left more than 1,000 people in hospital.

Emergency departments in the Sunshine Coast, Queensland, were flooded with 1142 patients with gastroenteritis.

Around 600 cases were treated at the Sunshine Coast University Hospital.

Gastroenteritis can be either infectious or non-infectious, public health physician said, Dr Andrew Langley, reported The Sunshine Coast Daily.

He said, usually bacteria, parasites and viruses are the cause of infectious cases.

‘Noroviruses are a very common cases of viral gastroenteritis. Causes of norovirus are not routinely reported to Queensland Health,’ Dr Langley said.

‘If you have gastroenteritis, you should not return to work until diarrhoea has ceased. Children should not return to childcare or school until diarrhoea has ceased for 24 hours,’ said Dr Langley.

Last month, a gastro outbreak has forced Mt Maria College in Brisbane to close after 20 students and two teachers were sent to hospital with vomiting and diarrhoea.

Last year nearly 2000 people admitted themselves to hospitals across Sydney.

Gastroenteritis can be easily passed from person to person due to its highly infectious nature.

Raw is risky: Oysters suspected as jury awards couple $6.7 million in Tampa food poisoning

Posted on June 8, 2018 by Douglas Powell

Jonathan Capriel of Tampa Bay reports a jury awarded a couple $6.7 million after they got sick from eating seafood at a Tampa restaurant. The verdict came in May, years after the husband’s illness led to a rare disorder that causes paralysis and nerve damage.

Angel Martinez and his wife Maria Elena Martinez had eaten 10 times earlier at Lobster Haven, 12807 W Hillsborough Ave., when they sat down Dec. 21, 2013, for their usual — two three-pound lobsters and a dozen Bluepoint oysters, according to court records.

The couple declined to comment for this story, as did Lobster Haven owner Daniel Hall.

Attorneys for the couple said the illness was likely caused by the oysters.

“You take a risk when eating raw oysters,” said Brandon Cathey, who represented the Martinezes. “It might get you sick, but you don’t expect it to cause lifelong nerve damage.”

A few hours after the meal, the couple experienced vomiting and diarrhea, according to court records.

Maria Elena Martinez recovered in a few days, but three weeks later, her husband had to be taken by ambulance to Pasco Regional Medical Center after he collapsed on the floor at his home, according to court records.

Doctors transferred him to Tampa General Hospital, where he spent seven days in the intensive care unit, according to court records. He was paralyzed from the waist down for several months and had to learn how to walk again, according to court records.

Martinez’s foodborne illness developed into Guillain-Barre Syndrome, a rare disorder that causes the immune system to attack one’s own body.

He has recovered from the most severe symptoms of the illness but will likely feel long term effects, said his attorney Brent Steinberg.

Lobster Haven admitted it served the couple seafood that poisoned them but denied that it caused Guillain-Barre Syndrome, blaming instead a lamb that Mr. Martinez slaughtered and ate days later.

Lobster Haven’s insurance company offered to settle the case for $20,000 in 2016, Cathey said, but by then Martinez’s medical bills had reached more than $325,000, according to court records.

The restaurant had liability insurance up to $1 million and the Martinez’ likely would have settled for that amount, Cathey said.

“Now this restaurant may go out of business,” he said, “because of the way his insurance company handled this.”