Food fraud: Gluten-free BS in Ireland because health and legal concern

Partner Amy is gluten intolerant and has gone through a battery of increasingly valid tests to prove the point.

gluten_free_bison_2It’s a pain to shop for her and make meals, but she tolerates me, so there’s some angelic halo hovering above her poofy hair.

Irish food manufacturer Largo, whose products include Tayto, has admitted it sold crisps containing a high amount of gluten in a packet that was supposed to be gluten-free.

The company has pleaded guilty to breaching food safety regulations – a criminal offence.

Luke Byrne of Herald.ie reports that in May last year, a mother from Arklow, Co Wicklow, bought a 50g packet of O’Donnell’s mature Irish cheese and onion, gluten-free crisps for her 10-year-old son.

However, she noticed he was beginning to suffer a reaction to the crisps when his ears started turning red.

The mother complained to the company and the HSE subsequently brought a case against the food manufacturer.

Judge Grainne Malone said that the case was “a very serious matter” and the court was told the maximum penalty on indictment in the circuit court was a €500,000 fine and/or three years in prison.

However, the judge accepted jurisdiction of the district court in the case.

Giving evidence, HSE environmental health officer Caitriona Sheridan said that, in order for a product to be labelled gluten-free, it was required to have a gluten content of less than 20 parts-per-milligram.

tayto-gluten-freeWhen the crisps that were the subject of the complaint were tested, they were found to have more than 700ppmg.

A second control sample of the product was also taken, which lab tests found had more than 100ppmg of gluten.

Two other complaints were made about the presence of gluten in the gluten-free products. The company decided not to send out two pallets of products, identified as containing the incorrect crisps.

Counsel for the company, Andrew Whelan, told the court the issue was identified as a malfunction in the line.

“My client’s response to this had been ‘hands up’,” he said.

Mr Whelan told the court that Largo, which the court was told has an annual turnover of €90m, had spent €100,000 to remedy the problem and gluten-fee products were now packaged in a “totally segregated” production area.

Shouldn’t this have happened before?

Salmonella returning from space get dangerously weird

Shayla Love of The Washington Post reports that in 2006, Cheryl Nickerson sent a culture of Salmonella for a ride on the space shuttle Atlantis. Eleven days later, she watched anxiously from the Kennedy Space Center in the dead of night as her bacteria returned safely.

imagesNickerson, a microbiologist at Arizona State University, and her team then infected hundreds of mice with the salmonella grown in space. At the same time, they infected hundreds of other mice with salmonella simultaneously grown on the ground. They had to work quickly before the bacteria lost the effects of space; it took them about three hours from the time the shuttle landed.

“You get one chance to get it right,” Nickerson said. “We moved lightning fast.”

After a few days, more of the mice with space-grown salmonella were getting sick. Normally, salmonella can kill a mouse in about seven days. The mice given the space salmonella started to die two days earlier, and at lower doses than normal.

It was the first time someone had definitively showed that bacteria became more dangerous after spaceflight.

It has been known for decades that something happens to microbes that leave planet Earth. Sometimes they grow faster and get better at causing disease. Just as often they do the opposite; slowing down and becoming less harmful. The biggest risk, experts say, is that the behavior is unpredictable. And when you send people to space — people who are teeming with microbes — there’s little room for surprise.

Bacteria were some of the first life-forms sent into space. In 1960, a Russian satellite brought E. coli, Aerobacter aerogenes, and Staphylococcus into orbit and concluded that those organisms could live in microgravity. Over the next 50 years, NASA and other spaceflight programs discovered that not only could bacteria survive, sometimes they thrived.

In 2011, Mark Ott, a microbiologist at NASA’s Johnson Space Center, found that Staph aureus grown in a bioreactor that simulates zero gravity appeared less virulent, though it increased production of biofilm, sticky clumps of bacteria. “It wanted to colonize and live in harmony rather than become a pathogen,” he said. But the responses varied from pathogen to pathogen.

Ott’s job is to keep astronauts safe from infection. “From a health-care perspective, it’s a little nerve-racking,” he said. “I want to be able to generalize about bacteria. I want to be able to say, this is what’s causing it, and this is how we make sure it doesn’t happen.”

Microgravity is a dangerous environment. Astronauts can suffer loss of bone density, radiation poisoning and degraded vision. But many researchers now say that microgravity isn’t what is changing bacteria. At least, not directly.

hunter-dangerously-weirdNickerson theorizes that a force called “fluid shear” can explain many of the odd changes. In the body, bacteria are always interacting with liquids like blood, mucous or stomach fluid. These fluids apply a physical force, or shear, on the bacteria’s outer membranes, like the force of water rushing over a rock at the bottom of a riverbed. Nickerson thinks that bacteria feel this shear from their surroundings and use it as a clue to how they should behave. Microgravity happens to be the ultimate low-shear environment.

Since 2006, Nickerson has completed five bacteria experiments in space, and she just got funding for two more. In her bioreactors on Earth, which create low-fluid-shear conditions, Nickerson has also been able to replicate many of her results. She has identified one protein, Hfq, that regulates which genes are active in bacteria, and she thinks it may respond to changes in shear.

People share their bodies with trillions of bacteria, and they’re crucial to normal health and functioning. If Nickerson, Ott and others’ work shows that bacteria can behave differently when their physical surroundings change, could it be possible that the bacteria astronauts bring with them to space will be affected?

Hernan Lorenzi, a researcher at the J. Craig Venter Institute, has been studying this very problem. For the past four years, he has collected samples from nine astronauts before, during and after long-duration missions. He is looking at the microbiomes of the nose, mouth, skin and gut to see what happens after spaceflight. He expected decreases in each area, since the environment was so sterile. In the nose, he was right. But in the gut, several strains of bacteria proliferated, and others decreased.

It’s unclear what this would mean for human health. Several of the bacteria that are changing help prime the immune system. It’s also been well documented that the immune system is compromised in space. Lorenzi worries that an astronaut will be more vulnerable to disease.

Food fraud: UK unit may get more powers

The UK National Food Crime Unit (NFCU) should be given additional powers and resources to boost its ability to tackle food crime and protect consumers, a review has recommended.

horse-food-fraud-simpsonsCarried out by officials from the Food Standards Agency (FSA) under the oversight of an independent steering group, the findings are to be considered by the FSA Board at its next meeting on Wednesday 23 November.

The NFCU was set up in 2014 in the wake of the horsemeat incident, when beef was supplemented by cheaper horsemeat in a large-scale fraud across Europe. It was agreed that a review of the NFCU would take place after two years.

This follows implementation of the first phase of the unit’s work which has involved building the intelligence and evidence picture of the risks and the nature of food fraud and food crime in the UK.

The review recommends that the NFCU is made an arms-length body of the FSA, with investigatory powers, providing the agility and freedom to make day-to-day law enforcement decisions.  Currently, the unit has no investigatory powers and instead works with partners including local authorities and the police to tackle food crime.

If the FSA Board accepts the review’s recommendation, the next stage is to develop a business case and consult with other government departments on more detailed delivery options. There will also need to be in depth consultation with devolved governments and stakeholders in Wales and Northern Ireland, to ensure that a future NFCU takes into account devolved enforcement arrangements and the need for local political accountability. This further work would be completed by the end of March 2017.

Beware the Shiga-toxin producing E. coli in sheep shit: Goat yoga is a thing in Oregon

I’m really glad the folks in Portland, Oregon have stopped demonstrating about Dump-a-Trump, and are going back to their old ways – like having yoga with goats.

goat-yoga-portlandThe No Regrets Farm in Albany, Oregon, is offering what it calls Goat Yoga classes.

The sessions take place outside. While participants stretch and pose, the animals wander around or sit on mats and wait to be pet, said Lainey Morse, who owns and lives on the farm.

Morse launched the program last month, and it was an instant hit, she told The Huffington Post. The remaining two classes of the season have filled up already, and her waiting list for next year is more than 500 people long, she added.

Though people have been taking the class for a suggested donation of $10, that price will likely change in the future due to demand.

To sign up for a class, people can visit the Goat Yoga Facebook page, where the class schedule and updates are posted.

“They are gentle and peaceful and just want attention,” the farm owner told HuffPost of the goats.

People seem to enjoy their experiences with the class. In fact, one participant, a cancer patient, was flooded with emotion when taking it, according to Morse.

260 sick: EU has an egg problem too

Seven countries have reported human cases of Salmonella Enteritidis between 1 May and 12 October 2016 (112 confirmed and 148 probable).

powell-egg-nov-14Cases have been reported by Belgium, Denmark, Luxembourg, the Netherlands, Norway, Sweden and the UK. In addition, Croatia reported a cluster of cases, including one death, possibly associated with this outbreak.

Whole genome sequencing, food and environmental investigations, and trace-back investigations established a link between the outbreak and an egg packing centre in Poland. Evidence suggests eggs as the most likely source of infection. 

Polish competent authorities and Member States to which suspect eggs were distributed have now halted distribution.

To contain the outbreak and identify possible new cases promptly, the European Centre for Disease Prevention and Control (ECDC) and EFSA recommend that EU Member States step up their monitoring.

Affected countries should continue sharing information on the epidemiological, microbiological and environmental investigations, including issuing relevant notifications using the Rapid Alert System for Food and Feed (RASFF) and the Early Warning and Response System (EWRS), the latter representing the official channel to notify serious cross border threats to health.

Norovirus sickens dozens at Spokane shelters

First a retirement community, not a homeless shelter.

Washington state sure likes to spread the norovirus around.

norovirusTwo homeless shelters in downtown Spokane were under quarantine last weekend after more than 60 people got sick from a suspected norovirus outbreak.

City officials made plans to erect a giant tent in the street to house homeless people who hadn’t shown symptoms, which include severe nausea and vomiting.

Norovirus is highly contagious and can be spread person to person, through food and water or by touching contaminated surfaces. It’s typically seen on a cruise ship because it spreads rapidly in enclosed environments with a lot of people. People typically see symptoms 12 to 48 hours after being exposed.

Mayor David Condon said the city, including the police and fire departments, is working with Catholic Charities during the outbreak in an effort to provide the homeless with a safe place to sleep. The Spokane Regional Health District is coordinating testing to confirm the norovirus diagnosis.

More microbiome (use it a lot in grant applications): Proteins secreted by beneficial gut microbes inhibit Salmonella, invasive E. coli

Few treatments exist for bacteria-caused intestinal inflammation that leads to diarrhea, fever and abdominal cramps. But University of California, Irvine microbiologists have demonstrated a new approach that may lead to more effective remedies.

activiaIn the journal Nature, Manuela Raffatellu, associate professor of microbiology & molecular genetics, and colleagues provide the first evidence that small protein molecules called microcins, produced by beneficial gut microbes, play a critical part in blocking certain illness-causing bacteria in inflamed intestines.

In their study, the researchers show that a probiotic strain of E. coli called Nissle 1917 utilizes microcins to inhibit the pathogen salmonella and an invasive form of E. coli (isolated from patients with inflammatory bowel disease).

“Although an in vivo role for microcins has been suggested for 40 years, it has never been convincingly demonstrated,” said Raffatellu, who’s affiliated with UCI’s Institute for Immunology. “We hypothesize that their role was missed because, as our data indicate, microcins do not seem effective in noninflamed intestines. In contrast, we show that in an inflamed intestine, microcins help a probiotic strain limit the growth of some harmful bacteria.”

She added that microcins are essential for the therapeutic activity of E. coli Nissle, and her next step is to purify microcins and test whether they can be given as targeted antibiotics.

Martina Sassone-Corsi, Sean-Paul Nuccio, Henry Liu, Dulcemaria Hernandez, Christine Vu, Amy Takahashi and Robert Edwards of UCI contributed to the study, which is abstracted at http://www.nature.com/nature/journal/vaap/ncurrent/full/nature20557.html

Dirty UK hospitals serving out-of-date poorly stored food

I wrote a letter to the hospital in Brisbane where my friend has been holed up, complaining about serving sandwiches with raw sprouts to sick people – or anyone.

brisbane-hospital-foodThere was some totally unscientific answer about how these sprouts were special because they came from a different place and they disappeared from the sick persons menu for a few weeks.

The sprouts are now back.

Nothing new, food hygiene reports obtained by the Press Association under the UK Freedom of Information Act and data from the UK Food Standards Agency (FSA) concluded that dirty hospitals are serving out-of-date food to patients.

Meals are being prepared in mouldy kitchens, putting vulnerable patients at “high risk” of food poisoning, while others have unclean worktops, food trolleys and sinks.

FSA data also revealed poor rankings for hundreds of care homes and children’s nurseries.

Some 400 hospitals, hospices, care homes, nurseries and school clubs are currently listed as needing “major”, “urgent” or “necessary” improvement.

One care home was infested with cockroaches while another had evidence of rats.

The Patients Association has called the findings “shameful” and “immensely worrying”.

The Food Hygiene Rating Scheme – which rates organisations and businesses from zero to five – is run by the FSA and councils in England, Wales and Northern Ireland.

The investigation found:

Eight health and care premises currently have a zero rating – which means urgent improvement is necessary. None are hospitals.

Some 187 have a rating of one – which means major improvement is necessary. Three of these are hospital premises, including the private Priory Hospital in Altrincham, Cheshire (because in the UK, like its bastard child, Australia, private is considered better, except when it comes to the basics)..

hospital-foodAnd 205 are ranked as two – improvement necessary. They include six hospitals and about 100 care homes. Among those given the ranking of two was Glenfield Hospital in Leicester.

At Glenfield Hospital in Leicester, an inspection of its kitchens serving patients found:

Sliced chicken two days past its use-by date (hello, Listeria?).

Staff had created their own date labels for when they thought food should be used, creating a “high risk” for patients who might develop food poisoning (food fraud)).

The experts also found leaking sinks, “inadequate” knowledge among staff about how to handle food safely, and mouldy areas, including the salad preparation room.

Food was being kept in fridges with temperatures up to 13C despite rules saying they should be 5C or below to prevent bacteria developing.

Darryn Kerr, director of facilities at Leicester’s Hospitals, said the organisation was “disappointed” by the ratings.

He said catering services were brought back in-house in May after being run by an external provider.

Parkview Residential Care Home in Bexleyheath, south-east London, was found to have an “infestation of Oriental cockroaches” during an August inspection.

The kitchen was closed voluntarily for the second time following a previous warning and inspectors gave it a zero rating.

Ivy House care home in Derby, which specialises in dementia care, scored zero after inspectors found evidence of rat activity.

Probably more restaurant specific than geographic: Pretty map shows dirtiest places to eat in UK

Alison Millington of Business Insider UK writes the Food Hygiene Rating System (FHRS) gives establishments that serve food – from hospitals to restaurants, takeaways, hotels, and grocery shops –a rating on a scale of 0 to 5, based on factors related to hygiene, to determine which establishments are cleanest and dirtiest.

Bad scores are given for poor practices such as employees not washing their hands properly, the presence of food debris or rodent activity.

Low ratings have even been shown to affect business, with a recent survey by Checkit.com of of 1,000 people from West London finding that 61% of diners wouldn’t eat in a place with a low score.

Content marketing agency Fractl looked at the data, which is collected by the Food Standards Agency, as of May 5, 2016 to compare the average ratings in locations across the UK in order to determine which regions have the best and worst food hygiene.

this-colour-coded-map-suggests-that-in-terms-of-food-safety-more-than-half-of-the-businesses-in-the-uk-have-good-or-higher-hygiene-standards

How the brown rat conquered New York City

Our garage door didn’t work in Kansas, so we parked our car outside.

The cats would bring gifts to the doorstep every morning – a reliably good indicator of what species of rat, squirrel, bird or something else was flourishing that reproductive year.

sq-willard-crispin-glover-rat-nlThe dogs also took a tag-team approach, with the cocker spaniel sniffing out the rabbits nests, and the border-collie-pit-bull mutt finishing them off.

But there was this one time, they missed the rats.

Went to start the car in the morning and it was dead.

Wouldn’t boost.

Took it to the shop and they had a verdict in about 5 minutes.

Rats.

It was starting to get cold that season, and the mechanic said it was common for rats to seek the protection, and sometimes warmth from auto engines, and gnaw away at various wires.

Said he saw it all the time.

Carl Zimmer of the New York Times writes that despite their ubiquity, Rattus norvegicus, otherwise known as the brown rat, remains surprisingly mysterious. Scientists have only a hazy idea of how it went from wild rodent to unwanted human companion.

“They’ll gnaw through walls. They’ll gnaw through wires. They’ll destroy cars,” said Jason Munshi-South, a biologist at Fordham University. “They’ve managed to spread wherever there are humans.”

Now Dr. Munshi-South and his colleagues have completed the first in-depth genetic study of brown rats from around the world. Their story has twists and turns that surprise even the experts.

After spreading slowly for thousands of years, the scientists found, brown rats scampered over much of the planet in just the past three centuries. And once brown rats settle into a new city, the new study suggests, they repel all newcomers — a finding that could have big implications for our health.

Dr. Munshi-South said the study emerged from a simple question: “What is a New York City rat, and where did it come from?”

house-kansasHe contacted researchers around the world to see if he could obtain DNA to compare with that of the rats he captures around New York City. To his surprise, he ended up with samples from hundreds of brown rats, from the Galápagos Islands to Brazil, from New Zealand to Japan.

Instead of simply asking where New York City’s brown rats came from, Dr. Munshi-South realized he might be able to figure out where the world’s brown rats came from.

Emily E. Puckett, a postdoctoral researcher in his lab, analyzed the DNA samples, sorting 314 brown rats from 30 countries into clusters of genetic relatives. Eventually, she was able to determine how different populations of the rats mixed together over time.

Dr. Puckett, Dr. Munshi-South and their colleagues published their findings last week in Proceedings of the Royal Society B Biological Sciences.

The brown rat is sometimes called the Norway rat, but the new research confirms that the name is a misnomer. Instead, brown rats originated in northern China or Mongolia. Before they became our companions, they fed on wild plants and small animals on cold, open plains.

Farming came relatively late to northern China, but at some point, native brown rats, finding a reliable food supply in their midst, switched to living on farms and in villages.

Dr. Puckett and her colleagues can’t say how long brown rats remained in northern China, but at some point, they started to expand their range. Their first migration, the study suggests, took them to southeastern Asia.

Tanner holds up a freshly-caught rat.

Tanner holds up a freshly-caught rat.

Much later, a wave of brown rats spread northeast, into Japan and Siberia. Another emigrated west, eventually reaching Europe in what appear to have been three major arrivals on the Continent. These rats may have traveled on overland routes, or perhaps hidden on ships that sailed along the coasts of Asia and Europe.

The new study suggests that brown rats were slower to spread around the globe than our other familiars, the black rat and the house mouse. Geography may be the reason: House mice originated in the Fertile Crescent, and black rats in India.

Farming societies and widespread trade arose in those places much earlier than in northern China, giving the black rat and the house mouse early opportunities to travel.

But in the past three centuries, the brown rat has more than made up for lost time.

Brown rats in Alaska and along the Pacific Coast of the United States and Canada can trace much of their ancestry to Russia, Dr. Puckett and her colleagues found. Their ancestors may have stowed away aboard ships that traveled to fur-trapping communities in the New World in the 1700s and early 1800s.

But the brown rats of Europe became the true globe-trotters. As Western European countries colonized other parts of the world, they took the rodents with them.

The brown rats of New York and other Eastern American cities trace their ancestry to those in Western Europe. So do brown rats in South America, Africa, New Zealand, and isolated islands scattered across the Atlantic and Pacific.

Even today, the ports of New York City are visited by rats from around the world.