The pain of E. coli O157: Walkerton survivor ends his life

On Sunday, May 21, 2000, at 1:30 p.m., the Bruce Grey Owen Sound Health Unit in Ontario, Canada, posted a notice to hospitals and physicians on their web site to make them aware of a boil water advisory and that a suspected agent in the increase of diarrheal cases was E. coli O157:H7.

There had been a marked increase in illness in the town of about 5,000 people, and many were already saying the water was suspect. But the first public announcement was also the Sunday of the Victoria Day long weekend and received scant media coverage.

It wasn’t until Monday evening that local television and radio began reporting illnesses, stating that at least 300 people in Walkerton were ill.

At 11:00 a.m., on Tuesday May 23, the Walkerton hospital jointly held a media conference with the health unit to inform the public of outbreak, make the public aware of the potential complications of the E. coli O157:H7 infection, and to tell the public to take the necessary precautions. This generated a print report in the local paper the next day, which was picked up by the national wire service Tuesday evening, and subsequently appeared in papers across Canada on May 24.

Ultimately, 2,300 people in a town of 5,000 were sickened and seven died. All the gory details and mistakes and steps for improvement were outlined in the report of the Walkerton inquiry.

Paul Hunter of the Toronto Star writes it was a glorious, sun-warmed afternoon after a long winter. Robbie Schnurr’s blinds were closed. He was finalizing his plans to die.

“Pretty much where I’m laying right now, where I’ve been for years,” he said, reflexively patting the bedsheet between him and the half-finished bottles of water kept within easy reach.

“What does a person do when they know they’re going to die within hours? I mean, do you walk over and look out the window? I can’t walk anyways. I guess you just wait for the time to pass and then you miss the hors d’oeuvres.”

It’s been 18 years since a deadly E. coli outbreak devastated the rural town of Walkerton, 150 kilometres northwest of Toronto. Seven people perished. A further 2,500, half the population, took ill. Most eventually got better. Schnurr never did.

Poisoned like the others, his health declined slowly and painfully until he lived in a sort of limbo: a prisoner in his own body, in his own bed, here in his 11th-floor Mississauga condo, a 71-year-old alone and feeling largely forgotten.

The former OPP officer and investigator with Ontario’s Office of the Fire Marshal was in constant pain from a degenerative nerve disease. Doctors, he said, told him he would continue to decline. There was no hope of improvement.

His legs had wasted away. Numbness in his fingers made it impossible for him to write or button a shirt; he opened bottles of painkillers with his mouth. He was losing sight in his right eye; the hearing in one ear was already gone. He’d leave his home only every two weeks, strapped on a gurney to be transported to the Queensway Health Centre for an intravenous immunoglobulin treatment. He went for the last time in late April.

On May 1, a doctor came to him.

In the company of his younger sister, Barbara Ribey, her husband, Norm, and two friends, Schnurr fulfilled his wish for a physician-assisted death.

“I just won’t live like this anymore,” he explained the day before that final moment. “There’s nothing to look forward to, there’s no goals in life. There’s nothing.”

Before he took ill, Schnurr said he “had the world by the ass.” He wanted people to know that. He also didn’t want forgotten what happened at Walkerton and how it cheated him, and others from his hometown, in life and left a heartbreaking legacy.

Schnurr said he also recently spoke to two old friends from the OPP who’d had no idea of what became of him.

He wanted everyone to know. So he invited the Star to his home to share his story and explain his decision.

Schnurr was, as it would have been described in another era, a man’s man, living like he was the lead in a 1970s action movie.

Mustachioed and handsome, he drove fast cars (the last a black Corvette), lived for long stretches on his 35-foot boat (where the parties were frequent) and had a closet full of Armani and Hugo Boss suits and silk ties. He owned a condo in Mexico and, befitting a Hollywood star, he always seemed to have a beautiful date on his arm.

“Women loved Robbie,” said Ribey.

Schnurr skied, he rollerbladed, he had a black belt in karate. As a teen, he played every sport he could. He excelled at hockey and was never afraid to drop the gloves. In baseball, a fastball in the low to mid-90s caught a scout’s eye, and he went off to pitch in the minors in North Carolina.

“I know I could have made the big leagues, but I didn’t know how long it would take,” he said. “And there was this girl that wanted me to get married. When I got home she handed me an application for the OPP.”

The policing job idea stuck, but the thought of marriage didn’t. Schnurr became a cadet at 19, was sworn in and got his gun at 21. He said he was shot twice and stabbed twice. He lost hearing in one ear because of target shooting practice. He investigated motorcycle gangs — “We didn’t get along real well, the bikers and I” — and major crimes.

He moved from Owen Sound to Kenora to Manaki before landing in Orillia in the early 1980s shortly before a train derailed in nearby Medonte. The fire marshal’s office was impressed with how he handled that case and suggested he apply. Schnurr said he beat out 800 other candidates for the job and was soon sent off to train with the FBI to become an expert in explosions.

In newspapers during the ’80s and ’90s, Schnurr was frequently quoted standing among the ashes at one fire or another. He figured he investigated some 2,000 fires. At one point, he helped profile and hunt down an arsonist who was terrorizing Toronto’s west end. On another case, the torching of a church, he received death threats.

Through his working life, sports remained important, as he coached youth baseball and organized instructional clinics around the province.

Though single at the end, he had married twice, had a daughter, Samantha, whom he adored and a grandson, Kaiden, born in January.

Tough as he was, through a twist of fate Schnurr was exiled from the world he embraced so enthusiastically.

“Now, I can’t even get down the goddamned hall,” he said. “To make a long story short, I was screwed.”

Schnurr didn’t even live in Walkerton when he encountered his kryptonite there. He’d gone to his hometown for his mother’s memorial in mid-May of 2000. When he returned to Mississauga, he realized he’d forgotten his suit jacket. With Victoria Day weekend coming, he decided to make a quick return trip to Walkerton to pick it up and see a couple of friends on the Friday before the holiday traffic got heavy.

“It was a really hot and muggy day and when I got there, I took a pitcher of water and chugalugged it,” he said.

That began a weekend of hell that lasted 18 years.

“I had blood coming out of both ends,” he said of the next 48 hours, spent feeling groggy and on the floor of his condo. “It was almost two days before I could get any help because I wasn’t strong enough.”

Walkerton’s water supply had been contaminated. A heavy rainstorm washed cow manure carrying a strain of E. coli O157:H7 into a vulnerable town well and, because of improper chlorination, the lethal bacteria was not destroyed.

The poison was passed on through tainted tap water and made thousands sick with severe gastrointestinal issues, including bloody diarrhea, in one of the worst public health disasters in Canadian history. A landmark, seven-year study of those who fell ill, released in 2008, determined there were legacy illnesses from the tragedy. Patients who had confirmed gastroenteritis had a 30 per cent higher risk of high blood pressure or kidney damage.

The study found that 22 children who became sick in 2000 had permanent kidney damage, but treatment had stopped that illness from getting worse.

Dr. William Clark, a kidney specialist at London Health Sciences Centre who led the study, looked again three years ago at the victims of Walkerton, and found that although “there is no doubt some people have had significant long-term problems” when compared with similar small towns, Walkerton is actually doing “somewhat better” when it comes to kidney and heart issues.

That, he suggests, could be related to a post-crisis medical screening program involving about 4,000 residents. It not only identified health issues related to the contamination, but also picked up ailments such as diabetes and hypertension, allowing physicians to get those patients on proper medication.

Clark said the kidney and heart issues of Walkerton residents have improved, but “there’s no doubt they’re on more medication” than comparable groups.

Schnurr had no idea others were also poisoned as he floundered on his condominium floor in 2000. He didn’t know why he was sick, even as an ambulance eventually took him, in blood-soaked clothes, to the hospital. He also wondered why all the medical staff took such keen interest in his Walkerton roots. Then, on one of the muted televisions at the hospital, he started to see familiar faces from his hometown.

“I’m going, ‘What’s going on?’ (A hospital worker) said to me, ‘You haven’t heard about the E. coli epidemic in Walkerton?’ Bang. It all came together.”

Schnurr returned to work until 2002, but he got progressively weaker. His retirement plan had been to take a lucrative position investigating insurance fraud in the U.S., or set up his own business. Instead, he struggled with balance, falling often, and forgot things. At 55, he could no longer work.

Schnurr said the bacterial infection destroyed his immune system and that led to his current neurological disorder. Press reports, years after the Walkerton disaster, chronicled Schnurr’s struggles as a lingering victim.

Doctors eventually diagnosed Schnurr with chronic inflammatory demyelinating polyneuropathy (CIDP), a neurological disorder that causes the body’s immune system to attack and destroy the myelin sheath that envelops nerves. It’s comparable to stripping the insulation off electrical wires. Symptoms include tingling in the feet and hands as well as progressive weakness in the legs and arms. For Schnurr, it also brought debilitating pain.

“Anything too hot or too cold on him would almost be like tinfoil on a tooth filling,” Ribey said.

CIDP, a rare disorder, typically follows an infection in the body that messes up the immune system. There is always a suspected trigger, but the exact cause can’t be pinned down.

Clark, the lead health investigator at Walkerton, said research hasn’t shown a good correlation between E. coli O157:H7 and CIDP.

“But I’m not excluding it because the reality is any inflammatory event may … contribute to the onset of an autoimmune disorder, which CIDP really is,” he said.

At first, Schnurr could “furniture walk” around his condo, using a cane and clutching at various items to keep his balance. But there were too many tumbles, too many sutures and too many broken bones. Five times, he ended up in the hospital. Once he fell into his television, pushing it through the drywall.

“When I could get out of bed, I’d go down into the living room and sit there and stare,” he said. “I wouldn’t even answer the phone.”`

When his legs got weaker, Schnurr would crawl around his home, sometimes till his knees bled. For the past decade, even that was too much.

“I would often hope and pray I would get some kind of something to make me well,” he said. “I know now that’s not going to happen and …”

The rest of that thought preoccupied his mind, he said, for almost 10 years. He wanted out of a life that hurt to live. Before assisted death became legal in Canada in 2016, he considered going to Switzerland, where it was available.

“I’m not afraid. I’m not scared. I’m almost looking … I am looking forward to it because I’ll be gone,” he said.

“I think most people, well, I know most people, they don’t want to die. They want to live, but life is no fun for me. I can’t go anywhere. I can’t do anything. My body is breaking down more and more. So I discussed it with doctors and family. They agreed with me. So here I am.”

Schnurr was resolute in his decision, approaching his own death with an almost clinical detachment — “There was never a tear,” Ribey said — as he wondered about timing and process. He said he cleaned up any debts and other paperwork so his sister wouldn’t be burdened. He got someone to throw away all his pills and he said goodbye to those who mattered.

“I’m rational. I’m in pain, but I’m always in pain,” he said. “I gave it a lot of thought. It’s not something you decide overnight.”

On his birthday on July 14, 2017, he posted on Facebook that it would be his last.

“Going back a month ago up till present, I was ticking the days off,” he said. “I just didn’t want to suffer anymore. The pain and suffering and lack of friends, you know. I’m basically here alone with the exception of the people that come in and clean.”

On the first day of May, in the afternoon, Ribey lay down next to her brother. It was time. A doctor administered three injections.

“I was lying beside him and holding his hand and he just put his head down on mine and said, ‘How’s my little sister?’ And that’s when I started to cry. Then I said something like, thank you for being such a kind brother and a good brother to me. I’m going to miss you … I told him I loved him.”

She said it was “very, very peaceful and very quick.”

For Schnurr, a man broken beyond repair, the pain stopped.

54 sick from Salmonella at Chicago’s Cook County Jail

At least five detainees have gotten sick in an apparent salmonella outbreak at a medium-security division of the Cook County Jail in Chicago.

Detainees at the jail’s Division 11, 3015 S. California Boulevard, “began experiencing symptoms of a gastrointestinal illness” last week, according to a statement from the Cook County Sheriff’s Office. Over the weekend, five cases of salmonella were confirmed among the 54 detainees reporting symptoms.

Two of the detainees were hospitalized for their symptoms, the sheriff’s office said. One has since been returned to the jail and the other was expected to be returned to the jail on Tuesday.

7 children sick with E. coli O26: France’s Leclerc recalls ‘Our regions have talent’ cheese

French food retailer Leclerc has issued a recall of a brand of cheese made with raw milk that has been linked by the authorities to cases of E.coli O26 among young children.s

Leclerc, France’s biggest supermarket chain by market share, said on its website that it was withdrawing Reblochon cheese supplied by cheesemaker Chabert in the Savoy region and sold under the “Nos regions ont du talent” (“Our regions have talent”) brand.

The move came after the French health authorities linked seven cases of E. coli O26 bacteria among children between one-and-a-half and three years to the cheese, which is a creamy speciality of the French Alps.

“The investigations conducted by the health authorities have confirmed an epidemiological link between these cases and the consumption of whole Reblochon cheese made with raw milk under the brand and sold by the Leclerc chain in several regions,” France’s health and agriculture ministries said in a joint statement.

The ministries said that six of the seven cases of infection involved hemolytic-uremic syndrome, a potentially serious condition that can cause kidney failure among young children.

Six children were taken to hospital and one is yet to return home, the health ministry added in an emailed response.

If six of the seven cases have HUS, there are dozens more that are sick.

A bear visits a Dairy Queen, but it can pee in a cup

50-years-ago there was a Dairy Queen on the main strip where I grew up.

According to my mother, who just e-mailed me (Happy Mother’s Day, mom, you’re the best, that’s her, right, with great-grandson Emerson) it’s still there.

At least one of my Canadian daughters worked at a DQ, but I thought they disappeared decades ago (the DQs, not the daughters).

Nope.

A food handler at Dairy Queen in Ashland, Kentucky, has been diagnosed with hepatitis A, according to the Ashland-Boyd County Health Department.

Dairy Queen stated the store was immediately sanitized and disinfected, and that all employees will be vaccinated before returning to work if they have not already done so.

Vaccines work.

But the truly weird DQ story this week is that a private zoo in Alberta (that’s in Canada) is facing charges after a bear from the facility was taken through a drive-thru Dairy Queen in a pickup truck and hand-fed ice cream through the vehicle’s window.

News of the outing emerged earlier this year after Discovery Wildlife Park, located about 70 miles north of Calgary in the town of Innisfail, posted a video on social media showing a captive Kodiak bear sitting in the passenger seat of a truck.

The video later showed the one-year-old bear, known as Berkley, leaning out of the truck’s window, enthusiastically licking an ice cream cone held by the owner of a local Dairy Queen.

Amid widespread criticism, the video – along with a second one showing Berkley licking frosting off an ice cream cake – was taken down.

At the time, the zoo said the drive-thru run had posed no danger to the public, as it had taken place before the Dairy Queen had opened for the day and that the bear had been secured by a chain throughout the entire outing.

Wildlife officials in Alberta said that the zoo and its owners are now facing two charges. “Under the terms and conditions of the zoo’s permit, the charges are directly related to the alleged failure of the park to notify the provincial government prior to the bear leaving the zoo,” Alberta Fish and Wildlife said in a statement.

One count stems from the bear’s jaunt through the drive-thru, while the other dates back to 2017. At the time Berkley had just arrived as an orphan from a facility in the United States and the zoo allegedly failed to inform officials the seven-pound bear was being taken home nightly so that she could be bottle-fed.

The zoo’s owner, Doug Bos, said he planned to plead guilty to the charges, noting that this was the first time in the zoo’s 28-year history that it was facing such charges.

“We made a mistake. I’m embarrassed about it,” he told the Guardian. “Every time we take an animal off the property, we’re supposed to notify Fish and Wildlife, send them an email, and we forgot to do that in both instances.”

He said he had been happy to hear of the charges. “I’m glad that they followed through with it because it shows how strictly regulated the zoo industry is in the province,” he said. “Because there are so many people out there that think it’s not, they think anybody can just do anything they want.”

Bos said that wildlife officials had not necessarily taken issue with the bear’s outing to Dairy Queen but rather the zoo’s failure to request permission beforehand. “That’s all we did wrong,” he added, noting that the bears have been taken off the property many times for a range of reasons.

“We’ve done lots of TV commercials, Super Bowl commercials with bears and food … Some of them the bear was in a grocery store and wandered up and down the aisles.”

He emphasised the difference between bears in the wild and the zoo’s bears, describing those in the facility as hand-raised and well-trained.

At one point the zoo’s bears had even learned to pee in a cup, he said, in order to participate in a Scottish veterinarian’s study aimed at measuring baseline norms for bears. “These bears aren’t just your average bear that we go snag out of the wild and do this.”

Improving food inspections through effective scheduling

To properly assess a food establishment for compliance with local food safety regulations is a science and an art. They take time and energy.
The science is applying risk assessment to determine the severity of the public health violation and the art is being able to effectively communicate the findings to the operator or Person-in-Charge. On-site training of the cited violations is an additional effort conducted by inspectors time permitting.
A recent study “How Scheduling Can Bias Quality Assessment: Evidence from Food Safety Inspections,” co-written by Maria Ibáñez and Mike Toffel, looks at how scheduling affects workers’ behavior and how that affects quality or productivity. In the study the authors suggest reducing the amount of given inspections during the day as fatigue will negatively affect the quality of successive inspections . As such a cap on inspections should be implemented to correct this issue. As much as I agree with this statement, the problem stems from inadequate resources to hire more staff to conduct inspections. Many inspectors are generalists meaning that on any given day they may be required to inspect a restaurant, on-site sewage system, playground, pool and deal with any environmental health issues that arise. Unfortunately, quality is sometimes sacrificed by quantity simply due to a lack of staff.

Carmen Nobel reports:

Simple tweaks to the schedules of food safety inspectors could result in hundreds of thousands of currently overlooked violations being discovered and cited across the United States every year, according to new research about how scheduling affects worker behavior.

The potential result: Americans could avoid 19 million foodborne illnesses, nearly 51,000 hospitalizations, and billions of dollars of related medical costs.

Government health officers routinely drop in to inspect restaurants, grocery stores, schools, and other food-handling establishments, checking whether they adhere to public health regulations. The rules are strict. Food businesses where serious violations are found must clean up their acts quickly or risk being shut down.

Yet each year some 48 million Americans get sick, 128,000 are hospitalized, and 3,000 die due to foodborne illnesses, according to the Center for Disease Control and Prevention.

The research is detailed in the paper “How Scheduling Can Bias Quality Assessment: Evidence from Food Safety Inspections,” co-written by Maria Ibáñez, a doctoral student in the Technology and Operations Management Unit at Harvard Business School, and Mike Toffel, the Senator John Heinz Professor of Environmental Management at HBS, experts in scheduling and in inspections, respectively.

“The more inspections you have done earlier in the day, the more tired you’re going to be and the less energy you’re going to have to discover violations”

“This study brought together Maria’s interest in how scheduling affects workers’ behavior and how that affects quality or productivity, and my interest in studying the effectiveness of inspections of global supply chainsand of factories in the US,” Toffel says.

Timing is everything

Previous research (pdf) showed that the accuracy of third-party audits is affected by factors such as the inspector’s gender and work experience. Ibáñez and Toffel wanted to look at the effect of scheduling because it’s relatively easy for organizations to fix those problems.

The researchers studied a sampling of data from Hazel Analytics, which gathers food safety inspections from local governments across the United States. The sample included information on 12,017 inspections by 86 inspectors over several years; the inspected establishments included 3,399 restaurants, grocers, and schools in Alaska, Illinois, and New Jersey. The information contained names of the inspectors and establishments inspected, date and time of the inspection, and violations recorded.

In addition to studying quantitative data, Ibáñez spent several weeks accompanying food safety inspectors on their daily rounds. This allowed her to see firsthand how seriously inspectors took their jobs, how they made decisions, and the challenges they faced in the course of their workdays. “I’m impressed with inspectors,” she says. “They are the most dedicated people in the world.”

Undetected violations

Analyzing the food safety inspection records, the researchers found significant inconsistencies. Underreporting violations causes health risks, and also unfairly provides some establishments with better inspection scores than they deserve. According to the data, inspectors found an average 2.4 violations per inspection. Thus, citing just one fewer or one more violation can lead to a 42 percent decrease or increase from the average—and great potential for unfair assessments across the food industry, where establishments are judged on their safety records by consumers and inspectors alike.

On average, inspectors cited fewer violations at each successive establishment inspected throughout the day, the researchers found. In other words, inspectors tended to find and report the most violations at the first place they inspected and the fewest violations at the last place.

The researchers chalked this up to gradual workday fatigue; it takes effort to notice and document violations and communicate (and sometimes defend) them to an establishment’s personnel.

“The more inspections you have done earlier in the day, the more tired you’re going to be and the less energy you’re going to have to discover violations,” Ibáñez says.

They also found that when conducting an inspection risked making the inspector work later than usual, the inspection was conducted more quickly and fewer violations were cited. “This seems to indicate that when inspectors work late, they are more prone to rush a bit and not be as meticulous,” Toffel says.

The level of inspector scrutiny also depended on whatever had been found at the prior inspection that day. In short, finding more violations than usual at one place seemed to induce the inspectors to exhibit more scrutiny at the subsequent place.

“This seems to indicate that when inspectors work late, they are more prone to rush a bit and not be as meticulous”

For example, say an inspector is scheduled to inspect a McDonald’s restaurant and then a Whole Foods grocer. Suppose McDonald’s had two violations the last time it was inspected. If the inspector now visits that McDonald’s and finds five or six violations, the inspector is likely to be particularly meticulous at the Whole Foods next on the schedule, reporting more violations than she otherwise would.

That behavior may be because inspectors put much effort into helping establishments learn the rules, create good habits, and improve food safety practices.

“It can be frustrating when establishments neglect these safety practices, which increases the risk of consumers getting sick,” Ibáñez says. “When inspectors discover that a place has deteriorated a lot, they’re disappointed that their message isn’t getting through, and because it poses a dangerous situation for public health.”

On the other hand, finding fewer violations than usual at one site had no apparent effect on what the inspector uncovered at the subsequent establishment. “When they find that places have improved a lot since their last inspection, they just move on without letting that affect their next inspection.”

Changes could improve public safety

The public health stakes are high for these types of errors in food safety inspections. The researchers estimate that tens of thousands of Americans could avoid food poisoning each year simply by reducing the number of establishments an inspector visits on a single day. Often, inspectors will cluster their schedule to conduct inspections on two or three days each week, saving the other days for administrative duties in the office. While this may save travel time and costs, it might be preventing inspectors from doing their jobs more effectively.

One possible remedy: Managers could impose a cap on the maximum number of inspections per day, and rearrange schedules to disperse inspections throughout the week—a maximum of one or two each day rather than three or four.

In addition, inspectors could plan early-in-the-day visits to the highest-risk facilities, such as elementary school cafeterias or assisted-living facilities, where residents are more vulnerable to the perils of foodborne illnesses than the general public.

On the plus side, tens of thousands of hospital bills are likely avoided every year, thanks to inspectors inadvertently applying more scrutiny after an unexpectedly unhygienic encounter at their previous inspection.

“Different scheduling regimes, new training, or better awareness could raise inspectors’ detection to the levels seen after they observe poor hygiene, which would reduce errors even more and result in more violations being detected, cited and corrected,” Ibáñez says.

The authors estimate that, if the daily schedule effects that erode an inspector’s scrutiny were eliminated and the establishment spillover effects that increase scrutiny were amplified by 100 percent, inspectors would detect many violations that are currently overlooked, citing 9.9 percent more violations.

“Scaled nationwide, this would result in 240,999 additional violations being cited annually, which would in turn yield 50,911 fewer foodborne illness-related hospitalizations and 19.01 million fewer foodborne illness cases per year, reducing annual foodborne illness costs by $14.20 billion to $30.91 billion,” the authors write.

Lessons for inspections

While the study focuses on food safety inspections, it offers broad lessons for any manager who has to manage or deal with inspections.

“One implication is that bias issues will arise, so take them into account as you look at the inspection reports as data,” Ibáñez says. “And another is that we should try to correct them. We should be mindful about the factors that may bias our decisions, and we should proactively change the system so that we naturally make better decisions.”

 

Caddyshack was righteous: 17 people sickened at NCAA women’s golf tournament

I’ve seen a lot of people barf on a golf course, whether during my early morning caddying rounds at the local private club 45-years-ago (Caddyshack is one of the most historically accurate films ever made) to annual golfing trips to Virginia 15-20-years-ago.

It was almost always from over-indulgence the night before.

According to Austin Public Health, 17 people became ill from a virus during the NCAA Women’s Golf Tournament in Austin, Texas.

The cause is yet to be determined, but the illness could be foodborne based on the symptoms.

While the investigation continues, the number of people reported sick could increase. The cause of the illness will be difficult to determine as the people ate at different locations.

Bobcat Fever in Tennessee

There’s an easy Ted Nugent intro to this tale of infectious disease, but I won’t be going there.

Instead, I’ll share my dismay at how the Nashville Predators – the best team in the regular season – went down to the Winnipeg Jets in round 2 of the National Hockey League playoffs.

Mikayla Lewis of Fox 17 reports several veterinarians and pet owners in mid-area Tennessee, especially around Nashville, are reporting cases of Bobcat Fever. The disease is carried from bobcats to domestic cats through ticks.

Experts say Cytauxzoon felis (commonly known as Bobcat Fever) is a parasite that gets into the bloodstream. It’s so aggressive even with treatment, the mortality rate is 60 percent.

“Samson was definitely one of our family members, our whole community knew him,” says Jenny Hammer.

But the Nashville cat owner noticed last Sunday, her two-year-old cat was squinting and becoming more lethargic.

Hammer explains, “I kept a close eye on him and he seemed to go back and forth, that was the tricky part. He seemed to be okay and then not okay. By Tuesday night he seemed bad, he was roaming around his food bowl, unable to eat…which is a sign.”

Hammer took Samson in to the local veterinarian on Wednesday, where she discovered he had the same disease her sister’s cat had died from previously.

It begins to shut down all their organs and it’s super painful, ” Hammer says her vet, “He said Samson definitely has Bobcat Fever and he said the most shocking part was that he had the Seresto collar on. “

The collar is made to prevent ticks and diseases they transmit.

From the (written) barf: Goodbye Jimmy-self-serve buffet on Holland America cruises

Holland America cruise line has all but put an end to the self-serve buffet.

Darren Cartwright of Yahoo News writes the Holland America Line has literally taken a hands-on, or make that hands-off, approach and heavily restricted self-service in the general dining areas of its ships.

The move could be just what’s needed to restore Australia’s faith in the industry following four gastro outbreaks on Holland America’s sister line Princess Cruises over the past 15 months.

The most recent was in January when some 200 passengers went down with the norovirus aboard the Sea Princess during a tour of New Zealand.

Both Holland America and Princess are subsidiaries of the Carnival Corporation, which has a number of cruise lines including P&O Australia and Cunard.

I take a tour around Asia on Holland America’s Volendam, which can cater for up to 1450 guests. I quickly notice that the grab’n’go treats are behind glass in the Lido Market dining room, where there’s an abundance of big-smiling waiting staff ready to serve me.

Only pre-plated desserts and pre-made and wrapped sandwiches can be retrieved from the general buffet area. All other meals are carried out to guests.

There are only a few areas where passengers can treat themselves, including the poolside taco servery, while in the bars, nuts are delivered in mini-carafes and have to be poured out to be consumed.

The Volendam’s hotel director Craig Oates says the reduction in self-service has been gradual and is purely to enhance the guest experience and not related to concerns over passenger hygiene.

“I joined 14 years ago and a lot of it was self-service but it’s slowly transitioned. It has not been an overnight decision to restrict self-service,” Mr Oates told AAP.

“The reason we have people making salads is, rather than people helping themselves and getting mixed up with the dressings, we wanted to add something to the guest experience.”

11 now sick in Australia linked to Creative Gourmet frozen pomegranate

Two South Australians have been hospitalised with Hepatitis A, believed to have been caused by them eating Creative Gourmet frozen pomegranate.

The product was recalled from Coles last month but SA Health is reminding South Australians to make sure they do not have the product in their freezers.

SA Health food and controlled drugs director Fay Jenkins said nationally there have been 11 cases linked to the outbreak, with two in South Australia.

“There’s a lady in her 60s and she is quite unwell and she is in hospital. There is a younger gentleman [aged 33] … and he’s actually been discharged from hospital,” Dr Jenkins said.

40 sick, 1 dead: Alberta meat retailers struggling on the E. coli chain gang

Supply chain? Blockchain? Chain gang?

In food safety, anyone is only as good as their weakest link.

The fall-out can be devastating.

Several businesses have been impacted, positively and negatively, by the current E. coli outbreak. CTV Edmonton’s Dan Grummett reports.

As the number of Alberta residents sickened by pork tainted with E. coli rises, many of the butcher shops caught up in the ensuing recall say their businesses’ reputations have been damaged.

Since the outbreak began in late March, 40 cases of E. coli infection have been confirmed; 12 people have been hospitalized and one person has died.

The outbreak began when several people who visited the same restaurant in Edmonton become ill. Alberta Health Services soon traced the illnesses to pork products distributed by The Meat Shop in Pine Haven, Alb.

Edmonton’s Real Deal Meats says her family-run business has had to throw away thousands of dollars worth of meat.

That prompted a recall that has since expanded to include raw and frozen meat, ground pork, sausages and more. The products have only been distributed in Alberta.

An Edmonton law firm has already begun a $15-million lawsuit against The Meat Shop, on behalf of those who have become ill. But more than half a dozen businesses whose names have been caught up in the recall say their reputations are taking a hit too.

Alicia Boisvert of Edmonton’s Real Deal Meats says her family-run business has had to throw away thousands of dollars worth of meat — much of it returned by customers.

“We have to remove all the packaging… before the truck picks it up,” she told CTV Edmonton. “And then we have to pay for that (removal). Obviously, we’re going to have to figure that out as well.”

Another business whose reputation has taken a hit in this outbreak is Mama Nita’s Filipino Cuisine in southeast Edmonton – the restaurant where the outbreak began.

A full 21 of the 40 lab-confirmed cases have been linked to Mama Nita’s. The restaurant is still open but would not speak to CTV Edmonton about how their business is doing.

The other 19 illnesses — including the one involving the patient who died — have been linked to pork sold by Pine Haven’s retail partners.

The names of each business have been listed on the Canadian Food Inspection Agency’s website, their store fronts splashed on the news even if they didn’t sell any contaminated pork.

Real Deal Meats’ Boisvert says, just being associated with an E. coli outbreak has led to many sleepless night for her and her family.

At K&K Foodliner — another food retailer caught up in the recall — business is slower. Even though Pine Haven pork is no longer sold at the store, general manager Kevin Krause says some customers are avoiding pork altogether.

“This is our first recall in 62 years,” he told CTV Edmonton. “Regardless if it’s Pine Haven’s fault, it’s still our reputation on the line as well.”