Handling eggs that have been recalled

When there’s a recall of 200 million eggs there’s a food waste/risk conversation. Telling folks to just cook them isn’t the full story. What about cross-contamination? How about a family with an immunocompromised individual? If there’s something special about the eggs (and by special I mean that they’ve led to over 20 illnesses) I don’t really want to have to make the call to handle it extra special. I like to think that I take lots of precautions with eggs (cooked until set, careful to not cross-contaminate) but what if I make a mistake. 

It’s not worth the risk. Take ’em back. That’s what I told Rachael Rettner from Live Science:

Having that [contaminated] product means I have to make no mistakes” when preparing the food, he told Live Science. In addition to undercooking, there’s a risk that consumers could cross-contaminate parts of their kitchen with Salmonella if they aren’t careful. “I would rather just not have that product … knowing it’s a risk of contamination,” 

Natural green tofu and noodle products recalled in Ireland due to rodent

When shit gets in the tofu.

The Food Safety Authority of Ireland reports all of the below listed products supplied or manufactured by Natural Green Limited, Stadium Business Park, Ballycoolin, Dublin are subject to recall due to rodent infestation at the supply site in Ireland. A Closure Order, under the FSAI Act 1998, was served by the HSE on the food business operator of the Stadium Business Park site.

Oysters contaminated with viral norovirus RNA in France

Following calls from RASFF and the Ministry of Health, the Dicastery once again issued a warning to recall the concealed oysters (Crassostrea gigas) bred in France contaminated by the Norovirus Genogroup GI marketed under the GISA brand SRL. The warning came from France, the country of origin of the molluscs, and came to Italy via the Rasff system, which sees the risk as serious.

 The new reference concerns many oysters, GTO 4024, packed by GISA SRL in the Anzio (RM) plant via Colle Cocchino 1 3 / A, in 3 kg boxes. The most aggressive virus under attack is Norovirus. Pathogen for which there is currently no vaccine.

Sainsbury’s recalls beetroot over glass fears

But, but mom, I don’t like beets.

A catch-phrase from my youth and I have no idea why, other than pickled beets were a staple of 1970s funky glassware along with pickled cucumbers and pickled onions.

Dinner at my parent’s house has its traditions.

I had some chicken pate and beets on crackers the other evening as an homage to my Danish carpenter friends, who would eat endless amounts of the stuff on rye bread.

I was chatting with a friend the other day, and we were remarking on the quality control from the ladies watching the beets in the past, to sophisticated glass and metal detectors in the present.

One of my better on-farm food safety tips for processing vegetables in Ontario about 2002 was, if you’re gonna shoot groundhogs, pick up the damn shell so it doesn’t end up in someone’s meal.

Sainsbury’s is recalling a batch of its Sliced Beetroot sold in jars as a “precautionary measure” because the product may contain small pieces of glass.

The presence of glass made the product unsafe to eat and presented a safety risk, according to the recall notice issued by the Food Standards Agency (FSA).

In its recall notice, the FSA advised consumers to return the product to the store from where it was bought for a full refund.

Sainsbury’s said it had identified the possible presence of small pieces of glass in one batch of its Sliced Beetroot product.

Food Safety Talk 150: Rambunctious Ramble in the Jungle

The show opens with Ben recounting of his thoughts on Temple Grandin’s talk in North Carolina, and the Humboldt Broncos tragedy.  Don mentions his shout out on Do By Friday.  Ben starts off by the nominal food safety talk regarding sock microwaving and the Cold Pressure Council seal. Don counters with the NJ Panera outbreak which seems to be part of FDA outgoing multistate outbreak of E. coliO157:H7. Next up are blockchain and Canadian food recalls.  Listener feedback covers restaurant grading, killing lobsters, glitter, flour heating, milk spoilage, farmers market and recipe safety.

Episode 150 is available on iTunes and here.

Falconry as an option for pest control on farms

I’m a fan of the creative approach to using falcons to control wild pests on farms; with the caveat of balancing tradeoffs.

Back when I was doing on farm food safety stuff in greenhouses in Ontario (that’s in Canada) I had many farmers tell me that cats controlled the mice. They often asked what what’s worse – cat poop and feline tracking pathogens on their feet, or rodents everywhere. I never really had a good answer (and suggested traps for the the rodents). Today I saw an article form New Food Economy on using falcons as pest control on ranches and farms, with the click-worthy headline of ‘Could falcons prevent the next salmonella outbreak?’

Not if it’s linked to chicken eggs.

Maybe there’s some merit to the controlling-the-wild-with-the-trained approach, but in the absence of falcon diapers (as Don Schaffner suggested on Twitter) what’s the risk benefit tradeoff related to adding falcon poop into the mix. Maybe vaccination is the key (but I don’t know).

Wildlife biologist Paula Rivadeneira knows feces can be funny. Informally known as Paula the Poop Doctor (@PaulaThePoopDr on Twitter), she’s no stranger to the poop-based pun. Her SCATT lab—that’s Super Cool Agricultural Testing and Teaching lab to you—is a mobile research center inside a bus-sized RV, one she uses in Arizona’s crop fields to makes scat (animal droppings) scat (go away). But she also knows when poop stops being funny: if it gets into the food supply.

A simple, everyday fence can help dispel rodents and ground-based mammals. But how do you keep wild birds away from the open, vast expanse of a crop field? Over the years, farmers have struggled to find workable, cost-effective methods. Netting is too expensive and cumbersome. Chemical repellants can have taste and human health implications. A range of options exist to frighten birds away, from old-fashioned scarecrows and taped distress calls to deafening noise cannons, “exploders,” and sirens, but none are consistently reliable.

Which is where Rivadeneira comes in. As a specialist for the University of Arizona’s cooperative extension, it’s her job to find new ways to keep crop fields safely poop-free. Recently, she’s been at the forefront of a surprising new food safety initiative, one that—somewhat counterintuitively—entails bringing more birds onto agricultural lands. Rather than barricade, poison, or blast interlopers away, she’s helping farmers police their fields with the aid of an unusual ally: trained falcons.

We’re still all hosts on a viral planet: How Norovirus infection gets its start

Norovirus — the highly contagious gastrointestinal illness best known for spreading rapidly on cruise chips, in nursing homes, schools and other densely populated spaces — kills an estimated 200,000 people annually, mostly in the developing world. There’s no treatment or vaccine to prevent the illness, and scientists have understood little about how the infection gets started.

Now, researchers at Washington University School of Medicine in St. Louis have shown, in mice, that the virus infects a rare type of intestinal cell called a tuft cell, so named because each cell sports a cluster of hairlike extensions on its surface. While tuft cells are few in number, the scientists’ findings indicate that once the virus strikes, such cells multiply the virus quickly and set off severe infections.

The research, published April 12 in Science, suggests that targeting tuft cells with a vaccine or a drug may be a viable strategy for preventing or treating norovirus infections.

“Norovirus is one of the deadliest human pathogens that we know the least about,” said first author Craig B. Wilen, MD, PhD, an instructor in pathology and immunology. “Of the viruses worldwide for which there are no antiviral drugs or vaccines, norovirus arguably kills the most people. This study provides a therapeutic avenue to explore.

Norovirus causes severe vomiting and diarrhea that can develop suddenly. The virus is shed in the feces and vomit — sometimes for months after symptoms resolve — and spreads through people-to-people contact, by touching contaminated surfaces and then the mouth, or eating food contaminated with the virus.

Human norovirus can’t be grown easily in a lab, and for this reason, the researchers choose to study it in mice.

“We were most surprised that the virus infects such a rare cell type and that even with so few cells infected, the infections can be intense and easily transmitted,”Wilen said. “In a single mouse, for example, maybe 100 cells will be infected, which is very few compared with other viruses such as the flu.”

Tuft cells are a type of epithelial cell that protrudes into the intestine. They also are known to detect parasitic and worm infections in the gut and trigger an immune response. Such infections can make norovirus infections worse and may explain why people in the developing world – where intestinal parasites and worm infections are more common – also are more likely to die of norovirus.

But, until now, scientists didn’t understand how norovirus could be linked to intestinal parasite and worm infections. The new study indicates that such infections in the mice cause the number of tuft cells to increase by five- to tenfold, leading the norovirus to replicate more efficiently.

Treating the mice with a powerful broad-spectrum antibiotic cocktail decreased the number of tuft cells and the risk of norovirus infection. But, Wilen cautioned, the antibiotics used in the study would not be practical to give to patients because they would deplete gut microbes that keep the body healthy. Still, the finding points to gut bacteria’s role in facilitating norovirus infection.

The researchers, including Herbert W. “Skip” Virgin, MD, PhD, now at Vir Biotechnology, also noted that noroviruses tucked inside tuft cells are effectively hidden from the immune system, which could explain why some people continue to shed virus long after they are no longer sick. These “healthy carriers” are thought to be the source of norovirus outbreaks, so understanding how the virus evades detection in such people could lead to better ways to prevent outbreaks.

“This raises important questions about whether human norovirus infects tuft cells and whether people who have chronic norovirus infections and continue to shed the virus long after infection do so because the virus remains hidden in tuft cells,” Wilen said. “If that’s the case, targeting tuft cells may be an important strategy to eradicate the virus.”

How Norovirus infection gets its start

12.apr.18

Washington University School of Medicine

Wilen CB, Lee S, Hsieh L-Y, Orchard RC, Desai C, Hykes Jr. BL, McAllaster MR, Balce DR, Feehley T, Brestoff JR, Hickey CA, Yokoyama CC, Wang Y-T, MacDuff DA, Kreamalmayer D, Howitt MR, Neil JA, Cadwell K, Allen PM, Handley SA, van Lookeren Campagne M, Baldridge MT and Virgin HW

https://www.brightsurf.com/news/article/041218454105/how-highly-contagious-norovirus-infection-gets-its-start.html

Almost 2100 sickened: Noro in dried seaweed in Japan, 2017

Seven foodborne norovirus outbreaks attributable to the GII.P17-GII.17 strain were reported across Japan in 2017, causing illness in a total of 2,094 persons. Nori (dried shredded seaweed) was implicated in all outbreaks and tested positive for norovirus. Our data highlight the stability of norovirus in dehydrated food products.

Foodborne outbreaks caused by human norovirus GII.P17-GII.17-contaminated Nori, Japan, 2017

Emerging Infections Diseases, Volume 24, Issue 5, May 2018,  https://doi.org/10.3201/eid2405.171733

Naomi Sakon, Kenji Sadamasu, Takayuki Shinkai, Yousuke Hamajima, Hideaki Yoshitomi, Yuki Matsushima, Rika Takada, Fumio Terasoma, Asako Nakamura, Jun Komano, Koo Nagasawa, Hideaki Shimizu, Kazuhiko Katayama, and Hirokazu Kimura

https://wwwnc.cdc.gov/eid/article/24/5/17-1733_article

 

22 sick: Over 200M eggs recalled by Rose Acre Farms

Rose Acre Farms of Seymour, Indiana, the second largest egg producer in the United States, is voluntarily recalling 206,749,248 eggs because they have the potential to be contaminated with Salmonella Braenderup.

The eggs were distributed from the farm in Hyde County, North Carolina and reached consumers in: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia, and West Virginia through retail stores and restaurants via direct delivery.

22 illnesses have been reported to date. 

The affected eggs, from plant number P-1065 with the Julian date range of 011 through date of 102 printed on either the side portion or the principal side of the carton or package.

The voluntary recall was a result of some illnesses reported on the U.S. East Coast, which led to extensive interviews and eventually a thorough FDA inspection of the Hyde County farm, which produces 2.3 million eggs a day. The facility includes 3 million laying hens with a USDA inspector on-site daily. 

Their own PR says 22 sick people, and then, “some illnesses.” Outpouring of corporate empathy there. And the USDA inspector on site means …?

Celebrity chefs suck: UK Masterchef winner’s Mexican restraint chain Wahaca loses almost £5 Million after outbreak of noro hit staff and customers forced nine branches to close

This Is Money reports Mexican restaurant chain Wahaca has plunged into a £4.7m loss, blaming a norovirus outbreak which forced it to close nine restaurants.

The chain, which was founded by 2005 MasterChef winner Thomasina Miers, said sinking into the red was partly due to one-off costs of £700,000, which sent profits down from £600,000 a year earlier. Around 160 customers and a quarter of Wahaca’s staff were taken ill in October 2016 after it was hit by an ‘unprecedented’ outbreak of Norovirus.  

In all 18 of the 25 restaurants were hit and 11 including Canary Wharf, Covent Garden, Oxford Circus, Soho and White City, all in London, had to close. 

Wahaca co-founder Mark Selby later admitted it ‘changed the way they did business’.

He said July last year: ‘We’ve had to make some tough calls with our suppliers. We’ve had to say, we have to have absolute visibility or we can’t work with you.
At one stage we thought we were going to have to close every restaurant for four weeks,’ says Selby. ‘During that time sales plummeted 45 per cent, but if I’d had to close all sites, I don’t see how we would have survived.’ 

Selby got together with Thomasina Miers, the 2005 winner of the BBC’s MasterChef series, and together they opened the first Wahaca in Covent Garden in 2007.

Another worry for the chain is immigration post-Brexit. Only a quarter of Wahaca’s 1,200 staff are British. 

Selby said: ‘[We] opened in Chichester and found it really hard to find staff to work there, even in management.’