Your frozen ready-to-bake biscuits might have Listeria in/on them

Posted on January 2, 2018 by Ben Chapman

We don’t have a lot of rules on barfblog. In the about us section we’ve got our mantra:

opinions must be evidence-based – with references – reliable and relevant. The barfblog authors edit each other, often viciously.

We also have adopted the Wikipedia test of is it new and notable.

Listeria leading to a recall of frozen, ready-to-bake biscuits is new. And notable.

According to a company announcement, T. Marzetti is recalling a whole bunch of partially cooked. For the folks outside of the nerd world, this means they are raw, intended to be cooked before consumption. But as we’ve told industry and regulator folks repeatedly, people don’t do what you want them to do all the time, Including cooking/heating.

If you’ve got Listeria in your product, and you’re not sure how people really prepare it, get it out of their hands.

Don and I have talked on Food Safety Talk a bunch about the limitations of Listeria testing, including enumeration vs. presence/absence. Looking for it and finding it tells you where you are regulatory. Because the relatively hight mean infectious dose of Lm in many described outbreaks (see this excellent paper from Régis Pouillot and colleagues discussing the Blue Bell-linked Lm outbreak and dose levels for more) just finding one Lm cell in a bag has a different public health risk from 10^8 cells per biscuit. Presence/absence doesn’t help with that.

As a precautionary measure, T. Marzetti Company is voluntarily recalling all “Best By” dates of the following products that were distributed in Alabama, Florida, Georgia, Indiana, Kentucky, Louisiana, North Carolina, Pennsylvania, South Carolina, Tennessee, Texas, and Virginia, because they may have the potential to be contaminated with Listeria monocytogenes.

No illnesses have been reported in connection with the recalled items.

This announcement applies only to the specific frozen biscuit dough products listed [here] and does not include any other items produced by T. Marzetti Company or other items under the brands listed below.

Wait for the blame-the-consumer wording. Wait for it…

Although these products are not ready-to-eat items and have baking instructions which, if followed, will reduce consumer risk, there remains some risk that the mishandling of this product prior to or without adequate baking may cause illness

And there it is.

Sure, baking will help. What about cross-contamination and growth? A recall notice isn’t a great place to get all negative with terms like ‘if followed’ and ‘mishandling.’

It was probably the kitchen sink: 82 sick with Salmonella from UK restaurant 2015-16

Posted on January 2, 2018 by Douglas Powell

From Eurosurveillance:

It is estimated that over 38,000 community cases of salmonellosis occur annually within the United Kingdom (UK) [1,2]. Salmonellosis often results from consumption of contaminated food or water [3], however, transmission via asymptomatic shedding by food handlers and exposure to contaminated environments where conditions are favourable for pathogen survival have also been implicated [3,4]. Here we report the findings of an investigation of an outbreak of salmonellosis where the environment was pivotal in continued transmission.

On 7 March 2015, Public Health England (PHE) East Midlands was alerted by the clinical microbiology laboratory of a local hospital to 21 cases of Salmonella enterica serovar Typhimurium gastroenteritis, with onset in February 2015. Seven cases in this initial phase of the outbreak required hospitalisation. Following this notification we suspected there was a community outbreak of S. Typhimurium; investigations and attempts to control the outbreak followed.

Hypothesis-generating interviews at the outset of the investigation identified that several cases had eaten at the same restaurant during the incubation period for their illness. Descriptive epidemiological analyses including subsequent cases pointed to the restaurant being the likely source. This popular, purpose (newly) built restaurant had opened only 18 months before the outbreak. The restaurant offered a full table-service menu, self-service salad bar and hot self-service carvery buffet serving roasted meats (turkey, beef, gammon and pork at weekends) and vegetables and condiments. Despite interventions to control the initial outbreak, cases continued to emerge followed by a prolonged period of transmission until 2016. The evolution of the investigation into this community outbreak and subsequent control measures is described, with specific reference to the use of whole genome sequencing (WGS) to link isolates and the role of the drains in continued pathogen transmission.

Mapping and visual inspection of the drainage systems identified significant issues. Water filled traps (u-bends) designed to prevent foul air flow from the drainage system into the building had failed and smoke testing revealed some ineffective drain seals, potentially allowing contaminated bio-aerosol to be disseminated into the kitchen. One sink drain was not connected to any drainage system with waste water pooling under the floor. Other larger drains had failed after leaking waste-water washed away the supporting substrate forming a cavity under the kitchen area. It transpired at that point that drainage water had, on occasion, risen into the kitchen area, although this had not been previously reported. Substantial remedial works were undertaken, however, these were found to have failed on re-inspection and so these drains were later decommissioned.

Biofilm [15] and flooded areas in underfloor cavities may have sustained this outbreak, after repeated environmental cleaning failed. Drainage problems in one area of the kitchen led to liquid from the drains seeping into the kitchen suggesting a contamination pathway. We found isolates matching the outbreak strain on kitchen cloths, swabs from kitchen sinks, and pot wash areas suggesting contact with sinks may have provided a second contamination pathway. We also identified ineffective drain water-traps potentially allowing the movement of contaminated bio-aerosols [13]. Smoke tests demonstrated the potential for dissemination of foul air into the kitchen.

Investigation using whole genome sequencing of a prolonged restaurant outbreak of salmonella typhimurium linked to the building drainage system, England, February 2015 to March 2016

Eurosurveillance, John Mair-Jenkins, Roberta Borges-Stewart, Caroline Harbour, Judith Cox-Rogers, Tim Dallman, Philip Ashton, Robert Johnston, Deborah Modha, Philip Monk, Richard Puleston, https://doi.org/10.2807/1560-7917.ES.2017.22.49.17-00037

http://www.eurosurveillance.org/content/10.2807/1560-7917.ES.2017.22.49.17-00037

Noro suspected: 15 concert-goers in NZ hospitalized

Posted on January 1, 2018 by Douglas Powell

Fifteen people are in Gisborne Hospital with severe vomiting and diarrhoea, after attending Rhythm and Vines.

Local health authorities warn the symptoms look like norovirus, and some festival-goers may need to be isolated to stop a full outbreak.

Medical officer of health Dr Bruce Duncan said they needed to stop any further contamination.

“Fifteen young people were transported [this morning] to Gisborne Hospital, where an isolation ward has been set up.

“The priority is avoiding an outbreak. Norovirus has not been confirmed, but it remains a possibility.

“With thousands of people in close proximity, it was a priority to do all we can to prevent a mass outbreak.

“At this stage, this appears to have been successful.”

Raw water: It’s a thing

Posted on January 1, 2018 by Douglas Powell

In Australia, communities at the suburb level have the power to decide whether to fluoridate water or not.

Every time I go to the dentist, he tells me the same story: I can tell where you’re from by your teeth, no fluoride means more business for me.

In an America dominated by indulgence, privilege and the nonsensical, raw water is a thing.

Nellie Bowles of the New York Times writes at Rainbow Grocery, a cooperative in Culver, Oregon, one brand of water is so popular that it’s often out of stock. But one recent evening, there was a glittering rack of it: glass orbs containing 2.5 gallons of what is billed as “raw water” — unfiltered, untreated, unsterilized spring water, $36.99 each and $14.99 per refill, bottled and marketed by a small company called Live Water.

“It has a vaguely mild sweetness, a nice smooth mouth feel, nothing that overwhelms the flavor profile,” said Kevin Freeman, a shift manager at the store. “Bottled water’s controversial. We’ve curtailed our water selection. But this is totally outside that whole realm.”

Here on the West Coast and in other pockets around the country, many people are looking to get off the water grid.

Start-ups like Live Water in Oregon and Tourmaline Spring in Maine have emerged in the last few years to deliver untreated water on demand. An Arizona company, Zero Mass Water, which installs systems allowing people to collect water directly from the atmosphere around their homes, began taking orders in November from across the United States. It has raised $24 million in venture capital.

And Liquid Eden, a water store that opened in San Diego three years ago, offers a variety of options, including fluoride-free, chlorine-free and a “mineral electrolyte alkaline” drinking water that goes for $2.50 a gallon.

What adherents share is a wariness of tap water, particularly the fluoride added to it and the lead pipes that some of it passes through. They contend that the wrong kind of filtration removes beneficial minerals. Even traditional bottled spring water is treated with ultraviolet light or ozone gas and passed through filters to remove algae. That, they say, kills healthful bacteria — “probiotics” in raw-water parlance.

The quest for pure water is hardly new; people have been drinking from natural springs and collecting rainwater from time immemorial. The crusade against adding fluoride to public water began in the 1950s among Americans who saw danger in the protective measures that had been adopted over decades to protect the populace from disease and contamination.

But the off-grid water movement has become more than the fringe phenomenon it once was, with sophisticated marketing, cultural cachet, millions of dollars in funding and influential supporters from Silicon Valley.

The year in death, and rebirth

Posted on December 31, 2017 by Douglas Powell

Chuck Berry, Harry Dean Stanton (my first marriage was doomed when we watched Paris, Texas, the night we got engaged), the original Batman, Adam West, and so many others.

Yet for all these cultural touchstones, the new year focuses on each of us and what we can do to contribute. We’re told to collaborate, yet the people many remember are ridiculously individualistic. What I’ve learned, or trying to learn, is gratitude and compassion (to others and myself, and go forward and be myself).

I spent my 55^th birthday in my usual Friday therapy group as we learn to live with and use the demons we all carry.

It was also my mom’s birthday, our wedding anniversary, and other things.

That’s far too much so close to Christmas.

Under the radar was the death of Johnny Bower, the Toronto Maple Leafs goalie who was one of my heroes.

He was 93-years-old.

Everyone knew Johhny was the Santa at the Leafs annual Christmas skate, because he wore goalie skates (which are still more comfortable to me than the other skates, despite the lack of edges).

As we say in group, we’re still here, have plenty to contribute, and there’s a whole bunch of others who should be in therapy but aren’t.

I’m going to delve further into doing my own thing in the New Year, because I made enough money for a bit, and see what happens.

Norovirus sickens 70 at Kyoto hot springs inn

Posted on December 31, 2017 by Douglas Powell

The Japan Times reports that in an apparent case of food poisoning earlier this month, 70 people came down with symptoms after eating at a hot springs inn in Kyoto and eight were found to be infected by the norovirus, the Kyoto Prefectural Government said Saturday.

The Kyoto Prefectural Government ordered the inn to suspend business for three days starting Saturday. None of the 70, who complained of vomiting and diarrhea, is in serious condition.

Local authorities believe the virus originated from an employee.

Food fraud: Illegal fish via Facebook in NZ

Posted on December 30, 2017 by Douglas Powell

Michael Daly of Stuff reports the Ministry for Primary Industries (MPI) says it has been alerted to more than 250 cases this year where people have tried to sell recreationally caught seafood on Facebook.

The issue attracted attention in Southland just before Christmas, with at least three posts on local group buy and sell sites offering seafood for sale. One was for fresh pāua said “trades or swaps 2kgs left”. Another was for 1kg of fresh pāua and 700g of frozen, while the third advertised nine “Fiordland lobster” tails “snap frozen straight off boat”.

An MPI spokesperson said the ministry was investigating several reported illegal fish sales on social media in the Southland area.

“For good reason, we cannot disclose the stage at which our inquiries are or what methods we use to acquire best evidence.”

The three posts advertising the pāua and crayfish angered members of the Spearfishing Southland group Facebook page. In a discussion on the site about the online advertising of seafood, one spearfishing group member said he had reported three incidents to MPI.

Another spearfishing group member, Andy Smith, who also runs an open community page with the same name, said after he had replied to the post for the crayfish tails after spotting it.

“I put a message up myself saying, ‘Do you realise, it’s illegal what you’re doing?’ Fifteen minutes later, the post was gone,” he said.

He wasn’t aware of many cases where seafood was advertised in Facebook posts. “I see it happen sometimes, but it usually gets taken down pretty quick.”

Gift theft? Use the poop

Posted on December 30, 2017 by Douglas Powell

KRON reports that a San Francisco mail theft victim is fighting back with cat poop after 50 of her packages were stolen in the past three months–and it only got worse around the holidays.

So, she decided to leave a little surprise for the thieves. The story has now gone viral.

The woman in Noe Valley says her whole block has fallen victim to these package thieves, but she decided to take matters into her own hands and teach these criminals a lesson in karma.

“So, I thought, you know, what I’m going to put this really stinky poop into Amazon boxes, and if they steal it, they deserve it! So, I put six of them, and they were all stolen all between Christmas Eve and Christmas Day,” Mail Theft Victim Cameo Wood said.

Six packages were stolen in less than 24 hours in one instance. Her frustration led to the creative comeback.

17 sick from Salmonella at South Australia bakery

Posted on December 30, 2017 by Douglas Powell

Brad Crouch of News reports three people are in hospital and more than a dozen others are sick after 17 confirmed cases of salmonella linked to sandwiches, wraps, rolls and focaccias purchased from the Gawler South Bakery.

The bakery is continuing to trade but has stopped serving several sandwich-type products containing chicken and other fillings, and is co-operating with SA Health investigators.

SA Health officials say the outbreak is a reminder of the importance of safe food handling, adding, “We urge food handlers to follow these four basic food safety tips: cook food thoroughly; clean hands and surfaces that come into contact with food; chill cooked food quickly and keep it cool until eaten; and separate raw and uncooked food from cooked and ready-to-eat products.”

Maybe add, source food from safe sources. The World Health Organization says so, the cook-clean-chill-separate disciples may someday see the light. Until then, just puppets.

A Mancini New Year Festivity

Posted on December 29, 2017 by Robert Mancini

The festivities are beginning early in the Mancini household this year with friends and family and we plan to keep the good times going. On New Year’s Eve my family and I wake up early, well I have 2 young kids, so sleeping in is not an option, and we prepare a massive outdoor fire in preparation of roasting different cuts of meat on a spit over the entire day. We set up an outdoor bar, there is music playing and of course friends and family gathering. Looking forward to it. The only problem is that the temperature is not going to be in my favor, be around -27C since I reside in Winnipeg (Canada).

SAMSUNG CSC

My father-in-law is responsible in roasting the different cuts of meat, my son is the bartender and I am the food safety guy checking temps and preventing cross-contamination. I’m also responsible in bathing the meat with olive oil using a rosemary stick. Good times.

Wishing all our barfblog readers a Happy New Year.