Smart as trees in Sault Ste. Marie: Restaurant grades come to Seattle

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The Sault (pronounced Sue) is on my mind today.

barf-o-meter_-dec_-12-216x300-216x3001-216x300-1-216x300-216x300Lots of feedback about the Esposito brothers (Tony and Phil) who hail from Sault Ste. Marie (in Ontario, Canada) and, more importantly, most excellent graduate student Katie, who hails from the Sault, got an undergrad at Guelph, did her Masters research in New Zealand and got her degree from Kansas State.

So when JoNel Aleccia of The Seattle Times e-mailed me to get my take on the county’s proposed restaurant inspection disclosure system, I used it as an excuse to get back in touch with Katie.

It’s taken nearly two years, but King County restaurants will soon start posting storefront signs that display their health-inspection status at a glance, giving diners a new view into food safety.

Exactly what those signs will say, however, is still up to the public to decide.

Starting in January, officials with Public Health — Seattle & King County plan to roll out a long-anticipated public grading system that rates restaurants based on an aggregate score of four recent inspections.

Depending on the results, a restaurant may be ranked excellent, good, fair or needs improvement on signs that could feature smiley-face emoji in shades of green and yellow.

“It’s exciting,” said Becky Elias, Public Health food and facilities section manager. “We feel like this is thorough and evidence-based.”

Local diners can vote on six variations of the placards online by Thursday, Nov. 17.

Elias and her crew originally thought a restaurant-grading system could be in place by the start of 2015, but it took longer than anticipated to get it right, she said.

Local health officials overhauled the system that regularly sends 55 inspectors to review more than 11,000 permanent food businesses and an additional 3,000 temporary sites in King County.

With the help of Daniel E. Ho, a Stanford University law professor who has studied restaurant-rating programs extensively, they refined and standardized the way inspectors make decisions and then came up with placards to convey that information to the public.

Throughout the process, they sought out opinions from everyone involved, including restaurant owners and food-safety advocates. Such collaboration was appreciated, said Patrick Yearout, director of recruiting and training for Ivar’s restaurant company, which operates 25 sites in King County.

Food-safety advocates said they’re pleased that King County is unveiling a new ratings system, but they’re not enthusiastic about the smiley-face signs.

Sarah Schacht, 37, of Seattle, is a two-time victim of E. coli food poisoning who has been lobbying the county to help warn consumers about restaurants with unsatisfactory inspections. She’d prefer to see numeric scores on the new signs, not just emoji.

“If you look at these placard examples, in the end, the information you’re supposed to absorb and make a decision on comes down to the size of the smile on the smiley face,” she said. “I think the options are better than nothing, but they’re problematic.”

seattle-rest-inspect-disclose-nov-16Doug Powell, a former Kansas State University food scientist who runs the food-safety site, barfblog.com, said the proposed King County signs “all seem too busy.” If he had to choose, however, he’d choose options B or D, he said.

“At least they are asking people, which is good,” he added.

Katie and I e-mailed, and she said she preferred C, because it was clearly visible from distance, the colour is prominent, the universal symbol avoids language barriers and has better use of space on the card.

I like B and D because the gauge reminded me of something Katie created years ago while goofing around.

And this is my favorite Tragically Hip song, but no live versions of it.

Filion, K. and Powell, D.A. 2009. The use of restaurant inspection disclosure systems as a means of communicating food safety information. Journal of Foodservice 20: 287-297.

The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments. Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.

Filion, K. and Powell, D.A. 2011. Designing a national restaurant inspection disclosure system for New Zealand. Journal of Food Protection 74(11): 1869-1874
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The World Health Organization estimates that up to 30% of individuals in developed countries become ill from contaminated food or water each year, and up to 70% of these illnesses are estimated to be linked to food service facilities. The aim of restaurant inspections is to reduce foodborne outbreaks and enhance consumer confidence in food service. Inspection disclosure systems have been developed as tools for consumers and incentives for food service operators. Disclosure systems are common in developed countries but are inconsistently used, possibly because previous research has not determined the best format for disclosing inspection results. This study was conducted to develop a consistent, compelling, and trusted inspection disclosure system for New Zealand. Existing international and national disclosure systems were evaluated. Two cards, a letter grade (A, B, C, or F) and a gauge (speedometer style), were designed to represent a restaurant’s inspection result and were provided to 371 premises in six districts for 3 months. Operators (n = 269) and consumers (n = 991) were interviewed to determine which card design best communicated inspection results. Less than half of the consumers noticed cards before entering the premises; these data indicated that the letter attracted more initial attention (78%) than the gauge (45%). Fifty-eight percent (38) of the operators with the gauge preferred the letter; and 79% (47) of the operators with letter preferred the letter. Eighty-eight percent (133) of the consumers in gauge districts preferred the letter, and 72% (161) of those in letter districts preferring the letter. Based on these data, the letter method was recommended for a national disclosure system for New Zealand.

Raw cheese firm faces the bugs: Drops legal action over E. coli investigation

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After all the posturing and posing, Humphrey Errington, founder of Errington Cheese, now says he is no longer seeking a judicial review of the Food Standards Scotland’s (FSS) decision to impose a blanket ban on all his products after finding strains of Shiga toxin-producing E. coli.

dunsyre-blue-cheeseA child died after contracting the illness, which affected a total of 20 people in July this year. Food Standards Scotland (FSS) said Dunsyre Blue, made by Errington Cheese, was the “most likely cause”.

Mr Errington said the firm had also been offered a meeting with FSS to resolve their differences. “We have accepted that,” he said.

“It’s a major ‘back off’ off from them,” he added. “It’s a big, big step but it’s far from getting us back in the market. Our aim is get them to see that our cheese is not a risk to health.”

Pasteurization works.

Mr Errington always claimed there was “no evidence” linking its cheese to the outbreak and it accused the FSS of opposing the production of unpasteurised milk cheese.

After the legal challenge to the order was dropped, the watchdog confirmed it had issued a revised order in relation to Errington Cheese products. It stressed that the full product withdrawal remains in place as the cheeses are “regarded as a risk to health”.

A statement from the company said: “Errington Cheese Limited embarked upon a judicial review against Food Standards Scotland for two main reasons.

“Firstly, because we were clear that it was unlawful for FSS to have ordered the destruction of our cheeses on September 14 and secondly because we believed it was incumbent as a matter of fairness for FSS to share the evidence which they have been relying on with us.

“We are pleased to report that it has now been recognised that the destruction of our cheese was unwarranted and unnecessary and that FSS has finally started to share the evidence which they possess with us.”

In a statement, Food Standards Scotland confirmed that samples taken from different batches of different cheeses tested positive for E. coli O157 and for other strains of the bacteria.

FSS chief executive Geoff Ogle said: “This outbreak led to one fatality and 11 people being hospitalised. This was a major food incident where there was a significant risk to public health, with a tragic outcome. We have therefore decided to release the three versions of our risk assessment, each undertaken as new information became available, as well as our final risk management decision document.”

In a food safety information vacuum, anyone can say anything.

I understand there are uncertainties, legal implications, and a general fear that people don’t understand science, but if a regulator is going to shut down a business they need to make their case publicly – or others will do it for them (and they won’t like the result).

It’s a messy, modern world for regulators, but they, like scientists and everyone else, must be prepared to be held legally, politically and publicly accountable for their actions.

War is just a tweet away.

Everyone must be held accountable.

The actions described below should be incorporated into routine public health policy.

And by going public, the company backed off its ridiculous claims.

Geoff Ogle said a few days ago,, “Given the understandable level of interest and press coverage regarding the E. coli O157 outbreak linked to products from Errington Cheese Ltd, FSS has taken the decision that it is in the public interest to publish the information that we have used to inform our decision-making with regards to this incident.

“This outbreak led to one fatality and 11 people being hospitalised. This was a major food incident where there was a significant risk to public health, with a tragic outcome.

“We have therefore decided to release the , each undertaken as new information became available, as well as our final risk management decision document. Of particular relevance is the summary of the circumstances and information available to us at 14 September when FSS decided to undertake a full recall of all Errington Cheese Ltd products. The risk management document of 8 November 2016 sets out our conclusions at paragraphs 15-18 based on the risk assessments we have undertaken.

“I have seen a number of comments today and over the past weeks about this incident which FSS does not recognise nor accept. Reference to recent legal actions should not be about claiming any sort of victory given the consequences of the E. coli O157 outbreak. There is nothing to celebrate and this was never a vendetta against the rights to make, sell and consume cheese made from raw milk, nor against Errington Cheese Ltd. Given all that has happened it is sad to see this being portrayed as such in some quarters.

“Finally, I want to put on record my thanks to all FSS staff involved, and to our partner organisations who have supported our endeavours in managing this incident for their magnificent efforts. Their entire focus has been on protecting public health and making the right decisions based on the evidence we had. Scotland is fortunate to have such dedicated public servants.”

Go public.

War is just a tweet away.

Coaching hockey, uni, what’s the difference

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Hello barfbloggers:

doug-hockey-goalieIt’s been a few of days since I’ve posted anything original – foodborne illnesses happens, kids have hockey awards banquets, I have to coach hockey and complete my level II coaching accreditation, but does anything really change?

And what is it about great leaders that can inspire change so people don’t barf so much?

I’ve done the level II hockey coaching before in Canada, about 15 years ago.

I’ve now done it Australia.

Both are as valid as food safety audits.

Yet the time — 27 hours for level II coach in Australia  – is an opportunity to reflect, to really think, how can coaches on a Sunday morning take 20 5-11-year-olds on half ice and make them engaged for 90 minutes (and then have to play a 60-minute game in the afternoon).

This is the shit they should be teaching profs, but don’t, they just pawn it off on grad students with no instruction manual.

And unis wonder why parents are pissed about fees.

When people ask me what I do, I say I used to be a food safety professor,I coach hockey. In Brisbane.

It took me awhile, but I’m glad Amy stuck with me and I made the move.

It wasn’t easy.

Neither is doing a Tony Esposito butterfly at 54.

I’ll be out with the 20-somethings full of testosterone (but not much skill) wed. night, and coaching the same crew sat. at 6 a.m.

That’s hockey times.

That’s how we roll.
esposito_tony_8x10

 

 

Norovirus goes through Spokane shelter

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A few years ago an outbreak linked to a Denver homeless shelter made it into the barfblog new and notable category. Forty folks who depended on the emergency food were affected by violent foodborne illness symptoms after eating donated turkey. Fourteen ambulances showed up and took those most affected to area hospitals.screen-shot-2016-11-14-at-11-18-29-pm
Volunteering as a food handler at a mission, shelter or soup kitchen and having a good heart and intentions doesn’t automatically lead to safe meals. An understanding of risks and having systems how to reduce them may.
Norovirus can quickly go through a food shelter with many people living in close quarters; according to KREM over 160 people at a Spokane shelter are ill with noro, forcing some to move to a temporary tent city.
Members of Spokane’s homeless population are camping out at the House of Charity to avoid illness after the norovirus broke out on Friday.

Officials said the viral outbreak is under control.

Around 140 healthy people are being forced to sleep outside in an effort to keep them separated from those who are sick. Nearly 60 people who are sick are sleeping inside the facility.

On Saturday night, about 140 people slept in tents outside the House of Charity due to the viral outbreak.

On Saturday morning, around 40 people at the shelter, including patrons and staff, were isolated to one part of the shelter after becoming sick from a norovirus. The number of people showing symptoms of the illness increased to 60 by Sunday afternoon.

Morimoto restaurant linked to Salmonella

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My roommate Owen and I used to watch Iron Chef, the original dubbed version, while we ate late night Chinese food after going to the bar. I always liked the Morimoto the best. He was sort of the Bill Belichick of the show. He never smiled and always had his game face on. Serious about fancy food.

Fancy food ain’t safe food though; according to the Napa Valley Register Morimoto’s Napa joint has been linked to six cases of salmonellosis.

Several people reported getting sick with salmonella after eating at Morimoto Napa last month, according to Napa County Public Health.

There are at least six confirmed cases of salmonella-related food borne illnesses in customers who dined at the restaurant on Main Street between Oct. 10 and Oct. 12, said Dr. Karen Relucio, the county’s chief public health officer.

Relucio confirmed that the restaurant has been cooperative. During their investigation, she said, officials found that the restaurant was very clean and organized with strict operating procedures.

I ate at Morimoto’s Disney Springs restaurant earlier this year and there was a lot of sushi and sashimi on the menu. Maybe it’s the frozen kind.

Except Salmonella “We’re a small business, so we can keep a little bit of tabs on things’

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Ran-Cher Acres is recalling Ran-Cher Acres brand Goat Cheese (all flavours) from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.

salm-goat-cheese-nov-16Brand Name//Common Name//Size//Code(s) on Product//UPC//Additional Info

Ran-Cher Acres//Goat Cheese//170 g//Best Before: 20 NOV//None//Affected products: all flavours including plain, chive, dill, herb provence, garden herb, garlic & cayenne, Italian blend, onion blend, herb & garlic, peppercorn

This recall was triggered by the company. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

There have been no reported illnesses associated with the consumption of these products

The company’s owners told the CBC they aren’t sure how their cheese became contaminated. 

“There’s salmonella in many, many places, it’s very common. So maybe someone didn’t wash their hands well and handled something else,” said Cheryl Hiltz co-owner of Ran-Cher Acres. 

“We pasteurise the product so it was probably contaminated after the pasteurisation … we have a farm so there’s the possibility of cross contamination.”  

Hiltz said this is the first time in about 30 years that they have had any problems with their products. 

 “We’re a small business, so we can keep a little bit of tabs on things,” said Hiltz.

Black Bean and Yam Chili manufactured by Hinty’s recalled due to potential C. bot

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With Amy gluten intolerant, my shopping experiences last about twice as long and I need a couple of pairs of glasses: Can’t you people make the labels so grumpy grandfathers like me can read the fucking things?

But she loves the Mexican food and I’m sorta learning how to make it, and will have my first batch of homemade refried beans — from beans, not a can — going next week – because why does it cost twice as much to have beans that have already been cooked be cooked again?

black-bean-chili-bot-nov-16That’s not what refried beans are? Change the name.

Same with chili. It’s just beans and slop, because is a ridiculous cost versus the ingredients, and seems to be getting recalled routinely because these processors have forgotten the basics of canning.

Hinty’s is recalling Black Bean and Yam Chili from the marketplace because it may permit the growth of Clostridium botulinum. Consumers should not consume the recalled products described below.

Brand Name//Common Name//Size//Code(s) on Product//UPC

None//Black Bean and Yam Chili//Approximately 500 mL//All units sold up to and including November 2, 2016//None

None//Black Bean and Yam Chili//Approximately 1 L//All units sold up to and including November 2, 2016//None

This recall was triggered by test results. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing recalled product from the marketplace.

There have been no reported illnesses associated with the consumption of these products.

Most dangerous foods for Shiga-toxin producing E. coli: Beef, dairy (esp raw), vegetables (esp sprouts)

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Background: Foodborne illness is a continuing public health problem in the United States. Although outbreak-associated illnesses represent a fraction of all foodborne illnesses, foodborne outbreak investigations provide critical information on the pathogens, foods, and food-pathogen pairs causing illness. Therefore, identification of a food source in an outbreak investigation is key to impacting food safety.

lettuceObjective: The objective of this study was to systematically identify outbreak-associated case demographic and outbreak characteristics that are predictive of food sources using Shiga toxin–producing Escherichia coli (STEC) outbreaks reported to Centers for Disease Control and Prevention (CDC) from 1998 to 2014 with a single ingredient identified.

Materials and Methods: Differences between STEC food sources by all candidate predictors were assessed univariately. Multinomial logistic regression was used to build a prediction model, which was internally validated using a split-sample approach.

Results: There were 206 single-ingredient STEC outbreaks reported to CDC, including 125 (61%) beef outbreaks, 30 (14%) dairy outbreaks, and 51 (25%) vegetable outbreaks. The model differentiated food sources, with an overall sensitivity of 80% in the derivation set and 61% in the validation set.

Conclusions: This study demonstrates the feasibility for a tool for public health professionals to rule out food sources during hypothesis generation in foodborne outbreak investigation and to improve efficiency while complementing existing methods.

Food source prediction of Shiga toxin–producing Escherichia coli outbreaks using demographic and outbreak characteristics, United States, 1998–2014

White Alice, Cronquist Alicia, Bedrick Edward J., and Scallan Elaine.

Foodborne Pathogens and Disease. October 2016, 13(10): 527-534. doi:10.1089/fpd.2016.2140.

http://online.liebertpub.com/doi/abs/10.1089/fpd.2016.2140

5530 sick 39% of residents: Health board discloses full extent of Campy in NZ water outbreak

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Forty-five people, mostly over 70 were admitted to hospital with campylobacter a Hawke’s Bay District Health Board update reveals.

poop-water-nz-nov-16The DHB has conducted four surveys since the event in August, the latest on September 27 and 28, the results of which they collated with the previous findings.

The surveys were conducted by telephone and the latest figures brought the estimated total number of residents affected by gastroenteritis to 5530 or 39 per cent of Havelock North’s population, 1072 of those confirmed cases.

Of those hospitalised, as of October 10, 27 were aged over 70, followed by four in the 60-69 year age group, four in the 40-49 age group and three in the 50-59 age group.

Four people under the age of 20 also ended up in hospital.

The total number of people who had developed the rare complication from campylobacter, Guillan Barre Syndrome, was reported to be three people. As the incubation time was up to four weeks, it was considered that any new cases now would not be linked to the original outbreak.

Of the estimated 5530 residents who were affected, 32 per cent had a recurrence of the bug, and as of September 28 four people were experiencing ongoing symptoms.

At the time an estimated 78 per cent of people who had symptoms took time off work or school.