Wonderin: Using wolves as first responders against CWD

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I didn’t blog for the last two months. I haven’t done that in 16 years. I haven’t done that ever. Throw in the news and I haven’t done it, ever, in 28 years.

Only once have I ever stopped daily writing over that time period – one week in 2004.

But, I keep falling and my head hurts, so I’m easing back in because it keeps my brain active.

I haven’t had a pay cheque in four years. There’s lots of work at home jobs out there now, which is ironic because I got fired by Kansas State for working at home.

Anyone got work for me?

I’m wonderin’ how this will go.

Got lotsa support from Amy and Sorenne and the rest of the fam.

Jim Robbins of the New York Times reports on the wonderin’ of researchers who ask, Are the wolves of Yellowstone National Park the first line of defense against a terrible disease that preys on herds of wildlife?

That’s the question for a research project underway in the park, and preliminary results suggest that the answer is yes. Researchers are studying what is known as the predator cleansing effect, which occurs when a predator sustains the health of a prey population by killing the sickest animals. If the idea holds, it could mean that wolves have a role to play in limiting the spread of chronic wasting disease, which is infecting deer and similar animals across the country and around the world. Experts fear that it could one day jump to humans.

“There is no management tool that is effective” for controlling the disease, said Ellen Brandell, a doctoral student in wildlife ecology at Penn State University who is leading the project in collaboration with the U.S. Geological Survey and the National Park Service. “There is no vaccine. Can predators potentially be the solution?”

Many biologists and conservationists say that more research would strengthen the case that reintroducing more wolves in certain parts of the United States could help manage wildlife diseases, although the idea is sure to face pushback from hunters, ranchers and others concerned about competition from wolves.

Chronic wasting disease, a contagious neurological disease, is so unusual that some experts call it a “disease from outer space.” First discovered among wild deer in 1981, it leads to deterioration of brain tissue in cervids, mostly deer but also elk, moose and caribou, with symptoms such as listlessness, drooling, staggering, emaciation and death.

It is caused by an abnormal version of a cell protein called a prion, which functions very differently than bacteria or viruses. The disease has spread across wild cervid populations and is now found in 26 states and several Canadian provinces, as well as South Korea and Scandinavia.

The disease is part of a group called transmissible spongiform encephalopathies, the most famous of which is bovine spongiform encephalopathy, also known as mad cow disease. Mad cow in humans causes a variant of Creutzfeldt-Jakob disease, and there was an outbreak among people in the 1990s in Britain from eating tainted meat.

Cooking does not kill the prions, and experts fear that chronic wasting disease could spread to humans who hunt and consume deer or other animals that are infected with it.

The disease has infected many deer herds in Wyoming, and it spread to Montana in 2017. Both states are adjacent to Yellowstone, so experts are concerned that the deadly disease could soon makes its way into the park’s vast herds of elk and deer.

Unless, perhaps, the park’s 10 packs of wolves, which altogether contain about 100 individuals, preyed on and consumed diseased animals that were easier to pick off because of their illness (The disease does not appear to infect wolves).

 “Wolves have really been touted as the best type of animal to remove infected deer, because they are cursorial — they chase their prey and they look for the weak ones,” said Ms. Brandell. By this logic, diseased deer and other animals would be the most likely to be eliminated by wolves.

Preliminary results in Yellowstone have shown that wolves can delay outbreaks of chronic wasting disease in their prey species and can decrease outbreak size, Ms. Brandell said. There is little published research on “predator cleansing,” and this study aims to add support for the use of predators to manage disease.

We’re all wonderin’.

Empedocles the Empiricist: 6-legged calf survives in Australia

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There was this one time, my first wife, the veterinarian, was working as a student in an anatomy lab at the vet college. She gave me a call one evening and said, get here quick, you have to see this.

Off i went and unknowingly strolled into the receiving area at the vet college and there was a newborn Holstein with two heads, and it was alive.

It later died.

A few years later I started a MSc in Philosophy of science. We were talking about Empedocles, and his descriptions of various mutant animals, and I told the class about the two-headed cow.

I argued it was biology and was reporting what he observed, and Iabeled him Empedocles the Empiricist.

The rest of the class snickered and went on with their elaborate, probably drug-induced crazy metaphor-based analysis.

I finished the class but dropped out. Talking shit all day and night is sorta boring.

Channel 7 Toowomba reports a three-week old calf has left some Queensland (that’s the state in Australia where we live) cattle farmers dumbfounded. It was born with not four but six legs, and today it defied the odds and survived surgery to remove the extra limbs.

Licorce man: Massachusetts construction worker dies after eating black licorice every day for a ‘few weeks’

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I never liked black licorice.

Red, sure, but not black.

Tim McGovern of People reported in September a Massachusetts construction worker’s love of candy cost him his life.

The 54-year-old, who has not been named, died in a fast-food restaurant while having lunch after consuming a bag and half of black licorice for a few weeks, a study by The New England Journal of Medicine.

“He had a poor diet, consisting primarily of several packages of candy daily,” the study claimed, before noting that three “weeks earlier, he had switched the type of candy he was eating” to black licorice, the study found according to the Associated Press.

The study also said that licorice’s glycyrrhizic acid (usually found in the candy’s extract) can cause the “unimpeded presence of cortisol,” which in turn “can cause hypertension, hypokalemia, metabolic alkalosis, fatal arrhythmias, and renal failure — the constellation of signs and symptoms seen in this patient.”

The Journal’s findings listed the following as the diagnosis of Dr. Elazer R. Edelman, a doctor cited in the study: “Metabolic, renal, vascular, and cardiac toxic effects from apparent mineralocorticoid excess due to licorice consumption.”

The man, who suffered experienced “full-body shaking and loss of consciousness” before his death, also smoked a pack of cigarettes a day for 36 years and had a medical history that “included previous heroin use disorder and untreated hepatitis C virus infection.”

In 2018, a 73-year-old New Yorker filed a lawsuit against the Hershey Company, alleging that their Twizzlers black licorice candy contributed to his heart condition.

The New York Post first reported that David Goldberg, a Manhattan resident, has been “consuming at least one standard size bag per week” for “years,” according to Manhattan Supreme Court documents.

The lawsuit claimed that Goldberg is a “healthy individual who is not obese” and “has never had any heart conditions,” according to the Post, but had recently been diagnosed with atrial fibrillation (an irregular heartbeat.)

In February, the case was settled after it had been sent to arbitration in October 2019, according to Law 360.

In 2017, the FDA issued a warning against glycyrrhizin, a sweetening compound that is found in black licorice. The federal agency claims this ingredient can lower potassium levels which can lead to heart problems, and warns adults over 40 that “eating 2 ounces of black licorice a day for at least two weeks could land you in the hospital with an irregular heart rhythm or arrhythmia.”

 

Don’t kiss: Hundreds sick, 1 dead in nationwide salmonella outbreak linked to chicks, ducklings

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Chicks and ducklings kept in backyards are the likely source of a nationwide Salmonella outbreak that has sickened nearly 1,000 people and killed one person, the U.S. Centers for Disease Control and Prevention said in late July. The outbreak nearly doubled in size since the CDC’s last report on June 24.  Sick people range in age from 1 to 94-years-old, and more than 150 people have been hospitalized.

“Don’t kiss backyard poultry or snuggle them and then touch your face or mouth,” the CDC says. “Don’t let backyard poultry inside the house, especially in areas where food or drink is prepared, served, or stored.”

Reported Cases: 938

States: 48

Hospitalizations: 151

Death: 1

Since the last update on June 24, 2020, 473 more ill people were added to this investigation.

That’s a lot of sick people, but Keith is the master of groove.

 

1 dead 7 sick: Salmonella outbreak linked to pig ear dog treats in Canada

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11-year-old daughter Sorenne is training our pup, George. She knows how to use bits of dog treats as an incentive, and she knows to wash her hands after handing any dog or cat treat or food.

Why?

Because the heat treatment in many cases has not been scientifically verified to remove all pathogens. Cross-contamination with something else is also a possibility.

As of September 29, 2020, there were, according to Outbreak News Today and the Public Health Agency of Canada, eight confirmed cases of Salmonella Typhimurium illness in the following provinces: British Columbia (5), Alberta (2), and Yukon (1). Individuals became sick between late February and early August 2020. Three individuals have been hospitalized. In addition, one individual has died.

Based on the investigation findings to date, exposure to pig ear dog treats has been identified as a likely source of the outbreak. Some of the individuals who became sick reported feeding their dog Paws Up! and Western Family brands of pig ear dog treats before their illnesses occurred. These brands are sold at Canadian Tire and Save-On-Foods. The outbreak investigation is on-going and it is possible that additional products may be identified.

On September 29, 2020, the supplying company, Masters Best Friend, voluntarily issued a Notice of Stop Sale for Paws Up! and Western Family brands of pig ear dog treats. These products were sold nationally.

Although products are no longer available for purchase in stores, they may still be in consumer homes. Given this, do not feed your dog any Paws Up! or Western Family brand pig ear dog treats. Always wash your hands right after handling dog treats, and ensure that all areas the treats have come in contact with are properly cleaned and sanitized.

Food Safety Talk 219: How Do You Do, Fellow Kids?

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Don and Ben start the episode on the original food safety story, Snow White. They move to microwaves, popcorn and shows with Greg Davies. Ben talks through a food safety issue related to home delivery of school foods that he’s working and gets Don’s feedback. They then do a bunch of feedback on sourdough, legionella, and magic defrosting trays. The episode ends on hand sanitizer that doesn’t look like hand sanitizer.

Download Food Safety Talk Episode 219 here (or wherever you get podcasts)

Show notes so you can follow along at home:

Proper handwashing requires proper tools: Soap vs. COVID-19

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I don’t like the militarization of terms to discuss foodborne or other bugs. The bugs are there, be cool, take steps to reduce risk.

UNSW academics have released a 3D visualisation of soap destroying the coronavirus to remind Australians that simply washing your hands can help stem the pandemic.

(There is nothing simple about handwashing when almost all public restrooms contain blow-dryers instead of paper towels and have controlled water flow rates that would dislodge nothing. It is the friction that helps reduce microbial loads on hands, which is why hospitals are over-flowing with paper towel dispensers.)

Soap counts too.

There’s too much self-aggrandizing in the PR piece, below, but it has pretty pictures.

This scientifically accurate simulation — a collaboration between UNSW Art & Design and UNSW Science — shows soap acting on contaminated skin covered with tiny coronavirus particles.

“With the threat of the second wave upon us, simple hygiene is something everyone can do to prevent the spread of the virus,” UNSW Science’s Professor Pall Thordarson said.

“Soap can destroy the virus on your skin.”

The simulation uses a cinematic approach and evocative animation to deliver a message that’s accessible to adults and children.

“One of the very few pieces of good news about this virus is that it’s actually very fragile — if you wash your hands with soap, the whole virus basically collapses like a house of cards,” Professor Thordarson said.

The simulation was created by UNSW’s 3D Visualisation Aesthetics Lab, which explores arts- and design-led visualisations of complex scientific and biomedical data. The Lab creates immersive platforms that play out scientific phenomena, such as drug interactions with cancerous cells or interactive personalised scans of strokes to help patients understand their treatment.

“3D visualisations make complex science comprehensible. The creative industries are in a unique position to be able to offer these kinds of innovative educational simulations,” said Associate Professor John McGhee who created the simulation with UNSW 3D Visualisation Aesthetics Lab post-doctoral researcher Dr Andrew Lilja.

What is deep cleaning and how does it work?

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It’s a phrase that is bandied about whenever there is an outbreak of foodborne or other microbiological thingies: We didn’t just clean, we did a deep clean.

Sexual connotations aside, what does a deep clean actually mean?

Andrew Brown of The Canberra Times had a go at the subject of deep clean.

While cleaning normally focuses on removing visible signs of mess through vacuuming, dusting and wiping things down, deep cleaning goes one step further.

Deep cleaning involves the use of disinfectant and other chemicals to remove any traces of germs and viruses, including coronavirus.

Part of deep cleaning also involves wiping down every surface in a venue, regardless of whether it has come into direct contact with an infected person or not.

A particular focus is high-frequency touch points, such as light switches, door handles, taps and areas like computer terminals or communal kitchens in office spaces. While high-grade disinfectants are used as part of deep cleaning, other chemicals can also help to remove traces of the virus.

Anthony Bailey, ACT Education Directorate senior director of school cleaning services, said a fine-mist spray was also used as part of deep cleaning efforts in Canberra schools.

“With the fine-mist spray, the chemical settles in areas you can’t normally reach,” Mr Bailey said.

“It’s unlikely people are touching those surfaces, but it’s all about elimination.

One of the ACT’s schools, Lyneham High School, required deep cleaning in March after a student attended the campus while potentially contagious with coronavirus.

Mr Bailey said swab tests of surfaces for traces of coronavirus were also carried out before students and staff members could re-enter the school.

One of the main ways coronavirus has been able to spread is through being picked up by humans after they come into contact with the virus on surfaces. Research is being carried out in a number of places on how long exactly the virus can linger on surfaces and lead to further infections.

Early findings have determined strains of COVID-19 can stay alive for several hours or even days, depending on the type of surface it lands on.

According to a recent study from the New England Journal of Medicine, the virus can last for four hours on copper surfaces, while it can stay on cardboard or paper for 24 hours and up to three days on plastic and stainless steel.

A similar study published in The Lancet had slightly different findings, with the virus lasting for three hours on tissue paper, while traces were still detected on cloth and wooden materials for two days.

Associate professor at the Australian National University medical school, Sanjaya Senanayake, said the Lancet study also found the virus could stay on surfaces such as surgical masks for up to one week after they were worn.

“The two studies were slightly different in the types of materials that were used, but clearly the virus can survive on surfaces for some time,” associate professor Senanayake said.

“Maybe after half an hour on a surface, there’s a lot more virus on it, and therefore people are more likely to be infected if they come into contact.

“By the seventh day, the virus might still be around on surfaces, but may not be enough to cause an infection.”

At its core, deep cleaning is about attacking the virus at every possible location it could be in a building.

However, for a virus that’s devastated nations around the world and locked down cities across Australia, associate professor Senanayake said COVID-19 was remarkably easy to kill.

“It’s an enveloped virus, meaning it’s got an outer covering and it’s very susceptible to things,” he said.

“Despite it being this terrible thing that’s caused a pandemic, it’s easy to kill with things like standard detergents as well as soap and water.”

Using things like detergents might be enough to kill off the virus, but associate professor Senanayake said using just disinfectant or chemicals on their own might not have the desired effect.

“If you put just disinfectant on those areas, some of the virus particles might be able to hide,” he said.

“Surfaces should be cleaned with detergent first and then disinfected after that with something like 70 per cent alcohol or bleach.”

It should also be noted that any cleaning of surfaces suspected of having traces of coronavirus should be done with personal protection, such as a mask.

Rotten chicken supplier in Jordan turns himself in

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Seven people were arrested in relation to the second mass food poisoning incident in Ain al-Basha.

The owner of the restaurant and six of his employees were charged with four offences — causing harm, handling food in unsuitable conditions that made it harmful to human health, handling food that is not safe for human consumption and practicing a craft that causes harm.

The seven individuals will be detained for one week at Al-Balqa Reform and Rehabilitation Center (nice name — dp).

The death of a forty-year-old man, two days after the death of a child, after more than 800 people were exposed to food poisoning for eating contaminatedShawarma meals from a restaurant in the Al-Baqa’a area, northwest of Amman.

The official “Kingdom” television quoted the Minister of Health, Saad Jaber, as announcing the ministry’s registration, “a second death from the mass poisoning incident in al-Baq’a.”

The Ministry of Health announced in a statement last Wednesday that a 5-year-old child had died in hospital due to food poisoning.

“The laboratory tests … showed the presence of bacterial contamination in meat and chicken with the ‘Intercoxis Vials’ and’ Campylobacter” bacterium, “the ministry said.

And the official “Kingdom” television quoted the assistant secretary general for primary health care in the ministry, Adnan Ishaq, as saying that “the failure to cool poultry has spoiled the food and caused poisoning.”

Dunkin’ Donuts worker arrested after Illinois officer finds ‘mucus’ in coffee

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A Dunkin’ Donuts worker has been arrested after an Illinois State Police officer discovered a “large, thick piece of mucus which was later confirmed to be saliva” in his coffee, authorities said.

The incident took place at 10:20 p.m. on July 30 when an Illinois State Police (ISP) District Chicago trooper purchased a large black coffee from Dunkin’ Donuts on Archer Avenue in Chicago, ABC News reported.

“Due to the coffee being extremely hot, the Trooper removed the lid from the top of the cup to cool it down,” the Illinois State Police said in a statement.

It was at that moment when the officer discovered the saliva floating in his cup.

The ISP immediately opened an investigation into the incident, which concluded with the arrest of Vincent J. Sessler, a 25-year-old Dunkin’ Donuts employee.