How bacteria build biofilms

Princeton researchers have for the first time revealed the mechanics of how bacteria build up slimy masses, called biofilms, cell by cell. When encased in biofilms in the human body, bacteria are a thousand times less susceptible to antibiotics, making certain infections, such as pneumonia, difficult to treat and potentially lethal. 

biofilm-illustration_1150In a study published Sept. 6 in the Proceedings of the National Academy of Sciences, a team at Princeton tracked a single bacterial cell as it grew into a mature biofilm of 10,000 cells with an ordered architecture. The findings should help scientists learn more about bacterial behavior and open up new ways of attacking biofilms with drugs.

“No one’s ever peered inside a living biofilm and watched it develop cell by cell,” said Bonnie Bassler, a senior author of the paper and the Squibb Professor in Molecular Biology at Princeton, as well as a Howard Hughes Medical Institute Investigator. “With this paper, we can now understand for the first time how communities of bacteria form a biofilm.”

The discovery became possible thanks to a special microscopy method pioneered at Princeton by a former postdoctoral research associate, Knut Drescher, which allowed the imaging of single cells, letting researchers follow a budding biofilm in real time.

“We have used a state-of-the-art technique to see into the core of a living, growing biofilm,” said postdoctoral research associate Jing Yan, lead author of the new study. Along with membership in Bassler’s lab, Yan belongs to the Complex Fluids Group led by paper senior co-author Howard Stone, the Donald R. Dixon ’69 and Elizabeth W. Dixon Professor of Mechanical and Aerospace Engineering at Princeton. Yan is further advised by paper senior author Ned Wingreen, the Howard A. Prior Professor of the Life Sciences and acting director of the Lewis-Sigler Institute for Integrative Genomics at Princeton.

“The research that produced this paper sits at the frontier between materials science, engineering, physics and biology and represents a fantastic collaboration across Princeton University,” said Bassler.

Along with Yan, Bassler, Stone and Wingreen, a fifth co-author of the paper is Andrew Sharo, a former undergraduate in Princeton’s Department of Physics and now at the University of California-Berkeley.

The researchers chose Vibrio cholerae for their model biofilm organism because of its long history of study and threat to human health, causing the diarrheal disease cholera. A curved, rod-shaped bacterium, V. cholerae lives as a free-swimming cell in brackish water or saltwater. When V. cholerae makes contact with a food particle, perhaps on the shell of a crab or a shrimp, or a human intestinal cell during disease, the bacterium attaches itself and begins to reproduce. The expanding colony’s members secrete a glue-like substance to keep from getting washed away and to protect themselves from competing bacteria.

Previous efforts to delve into how the cells in a burgeoning biofilm interact had failed because of insufficient optical resolution; basically, what one cell was doing in the opaque mass could not be distinguished from its neighbors. 

The Princeton researchers overcame this problem in several ways. First, they genetically modified the bacterial strain so the cells produced proteins that glow brightly when illuminated by specific colors of light. The proteins selected offer the brightest available fluorescence, making each cell easier to pick out, while reducing the intensity of potentially cell-damaging light required for the experiment.

The team then used a confocal microscope, a device that focuses on a single portion of a specimen from a certain distance. By making hundreds of such observations, images can be stacked together to create a three-dimensional image of the entire specimen. “It’s like looking deep into the interior of a biofilm without having to slice it open,” said Yan.

Another boost for the research team came from computer algorithms originally developed for fields like materials science. The algorithms differentiated closely clustered sources of light, in this case the many bunched-up V. cholerae cells in a thickening biofilm. 

What the Princeton team saw was remarkable. At first, the bacterial colony expanded horizontally on the given surface in the experiment. As each cell split, the resulting daughter cells firmly attached to the surface alongside their parent cells. Squeezed by increasing numbers of offspring bacteria, however, the cells at the heart of expanding colony were forced to detach from the surface and point vertically. The bacterial colony thus went from a flat, two-dimensional mass to an expanding, three-dimensional blob, all held together by gunk in the developing biofilm.

The Princeton team dug a bit deeper into the genetics behind this cellular behavior. A single gene, dubbed RbmA, is key to behavior in which new cells connect in such a way to develop a three-dimensional biofilm. When the researchers deactivated the gene, a big, diffuse and floppy biofilm formed. When RbmA performed as normal, though, a denser, stronger biofilm resulted as the cells stayed linked to each other. Thus, RbmA provides the biofilm its resilience, providing insight into a potential Achilles heel that could be targeted for therapeutic intervention.

Ongoing work is now measuring the physical forces experienced by cells uplifting at the biofilm’s center so the overall mechanics can be precisely worked out. “We are currently trying to develop a mathematical model for how the bacterial colony grows in time and how the spatial features are linked to typical mechanical features of the biofilm,” said Stone. 

Toxo in cat poop threatens Hawaiian monk seals

Two wildlife issues have collided in Hawaii, pitting one group of animal defenders against another in an impassioned debate. The point of contention? Deadly cat poop and the feral felines that produce it.

hawaiian-monk-sealsFederal researchers believe feces from the legions of stray cats roaming Hawaii is spreading a disease that is killing Hawaiian monk seals, some of the world’s most endangered marine mammals. Some conservationists advocate euthanizing those cats that no one wants, and that has cat lovers up in arms.

“It’s a very difficult, emotional issue,” said state Sen. Mike Gabbard, chairman of a committee that earlier this year heard a proposal to ban the feeding of feral cats on state land. The panel abandoned the bill after an outcry.

“It struck a nerve in our community,” he said.

The problem stems from a parasite common in cats that can cause toxoplasmosis, a disease that has killed at least five female Hawaiian monk seals and three males since 2001, according to the National Oceanic and Atmospheric Administration.

“While eight seals may not sound like a lot of animals, it actually has pretty large ramifications for an endangered population where there’s only about 1,300 seals in existence at this point in time,” said Michelle Barbieri, veterinary medical officer for NOAA’s Hawaiian monk seal research program. Scientists believe monk seals become exposed by ingesting contaminated water or prey.

Stray cats, meanwhile, have no predators in Hawaii and have ballooned in numbers across the state. Some 300,000 feral cats roam Oahu alone, according to marketing research commissioned by the Hawaiian Humane Society in 2015.

First world problems: ‘People feel very strongly about their tomatoes’ Fruit flies are a factor in warm climates like Brisbane and Florida

Michael Pollan is an entertainer from a long line of American hucksters.

He’s not a professor, he’s a decent writer of food porn.

powell-tomato(Those with the least qualifications most actively seek the perceived credibility of a title.)

When his biggest soundbite is “I’d never eat a refrigerated tomato,” the absolutism shines through like any other spoiled demagogue.

Dan Charles of NPR fell into the gotta-be-cool trap without knowing shit, but eventually admitted it.

Charles says, There’s a laboratory at the University of University of Florida, in Gainesville, that has been at the forefront of research on tomato taste. Scientists there have been studying the chemical makeup of great-tasting tomatoes, as well as the not-so-great tasting ones at supermarkets.

“There’s a lot of things wrong with tomatoes right now,” says Denise Tieman, a research associate professor there. “We’re trying to fix them, or at least figure out what’s going wrong.”

These researchers studied this refrigeration question. They looked at what happened when a tomato goes into your kitchen fridge, or into the tomato industry’s refrigerated trucks and storage rooms.

Some components of a tomato’s flavor were unaffected, such as sugars and acids. But they found that after seven days of refrigeration, tomatoes had lower levels of certain chemicals that Tieman says are really important. These so-called aroma compounds easily vaporize. “That’s what gives the tomato its distinctive aroma and flavor,” she says.

The researchers also gave chilled and unchilled tomatoes to dozens of people to evaluate, in blind taste tests, “and they could definitely tell the difference,” says Tieman. The tomatoes that weren’t chilled got better ratings.

The scientists also figured out how chilling reduced flavor; cold temperatures actually turned off specific genes, and that, in turn cut down production of these flavor compounds.

Tieman speculates that someday scientists will figure out how to keep those genes turned on, even when chilled, so the tomato industry can have it both ways: They can refrigerate tomatoes to extend shelf life, without losing flavor.

tomatoThankfully, chilling didn’t seem to affect nutrition – the chilled tomatoes were just as nutritious as the non-refrigerated ones.

The new findings appear in this week’s issue of the Proceedings of the National Academy of Sciences.

As significant as the results are, they probably won’t end the great tomato refrigeration debate.

“It’s not so clear cut,” says Daniel Gritzer, culinary director at SeriousEats.com, a food website. Two years ago, he did a series of blind taste tests with many different tomatoes, in New York and in California.

“Sometimes I found that the refrigerator is, in fact, your best bet,” says Gritzer.

That’s especially true for a tomato that’s already ripe and at peak flavor, he says. If you let that tomato sit on your counter, it’ll end up tasting worse.

Gritzer wrote a long blog post, detailing his results, and got a flood of reaction. “Some people wrote to say, ‘Hey, this is what I’ve always found, I’m so glad you wrote this,'” Gritzer says. “And then, a lot of people pushed back saying, ‘You’re insane, you don’t know what you’re talking about.'”

And when the hockey kids call me Doug, I say that’s Dr. Doug, I didn’t spend six years in evil hockey coaching land to be called Mister.

Hillary bus craps in Georgia

A Democratic National Committee bus emblazoned with Hillary Clinton insignia spewed raw sewage and human feces all over the road after the bus inexplicably stopped in front of an auto parts store in Lawrenceville, Georgia and literally let it rip. A hazmat team soon declared the scene a biohazard.

hillary-bus-sewag“I’m sitting here in my store, and I look out the window, and I see this RV turn up,” Mike Robins, manager of O’Reilly Autoparts, tells Heat Street. “It says ‘Hillary and Kaine,’ has their pictures on the side. I was going to go out and take a picture when a guy got out of the bus, walked midway, pushed a lever, and right before I knew it, they were dumping all their raw sewage.”

Robins says he watched aghast—and then started snapping photos. “It was just right there, side of the street, dumping,” he says. “They just turned that lever and let it rip.”

 Robins tried to call the health department. They didn’t answer, so he called a friend in the police department, who promptly alerted others in the city. Before long, the fire department and a hazmat team arrived.

Authorities considered it a biohazard, Robins says, and they couldn’t spray it down the storm drain, so they swept it up in red bags. Police reported a pile of waste, toilet paper and a foul smell, WBS-TV Atlanta reported.

“I just can’t believe they did that,” Robin says. “Anybody. You just can’t believe anyone would do that. You see it in a comedy movie in TV, but you don’t think you’d see anyone do that in real life. … It’s not like they don’t have enough money to go to the reclaim basin, hook up and dispose of it properly. One of my customers said, ‘Well, she’s been crapping on us all these years, what are you surprised with?’”

In a statement to local press, the DNC called the incident “an honest mistake,” apologizing and vowing to work with state and local authorities to fix any problems.

Keith’s got aways to go: Chuck Berry turns 90, will release first new album in four decades

In conjunction with his 90th birthday today, rock ’n’ roll pioneer Chuck Berry has announced the release next year of his first new album in nearly 40 years.

Titled “Chuck,” the album consists largely of new songs written and produced by the man considered one of the founding fathers of rock music.

As a singer, songwriter, guitarist and performer, Berry helped create the template for the rock ’n’ roll star still widely emulated 60 years later.

In a statement, Berry said, “This record is dedicated to my beloved Toddy,” the nickname for his wife of 68 years, Themetta Berry.  “My darlin’ I’m growing old! I’ve worked on this record for a long time. Now I can hang up my shoes!”

He is backed for the album by two of his children– guitarist Charles Berry Jr. and harmonica player Ingrid Berry. Other players include bassist Jimmy Marsala, pianist Robert Lohr and drummer Keith Robinson.

Berry has been telling interviewers for years that he was working on a new album, and he has finally completed it, having recorded in various studios around his longtime home in St. Louis. His most recent studio release prior to “Chuck” was “Rock It,” issued in 1979.

He and his band for years had a residency at the St. Louis club Blueberry Hill.

Berry was among the original 10 inductees into the Rock and Roll Hall of Fame when it opened in 1986, and he received a Grammy Lifetime Achievement Award from the Recording Academy in 1984. He also was a Kennedy Center Honors recipient in 2000.

NASA chose “Johnny B. Goode” as the only rock recording to be sent into outer space on the Voyager space probe in 1977.

 

 

Food safety, Wal-Mart Frank style: Feeding 140 million shoppers a week

When Disney Frank decided to become Wal-Mart Frank, I asked him, why?

frank-yiannasHe said something along the lines of, I could influence food safety for a few million people that visit Disney each year, or influence food safety for hundreds of millions that shop at Wal-Mart.

I’ve always had a lot of respect for that.

Anyone can be an arm-chair critic, there’s few that walk the talk (and the line).

I’m one of a handful of people that have spoken with groups at both Disney and Wal-Mart over the years, and Frank and I don’t always agree, especially on how best to reach consumers, but there’s much respect.

Wal-Mart has 140 million shoppers in its stores in the U.S. every week. How does it ensure that its food supply is safe and healthy for all of those customers?

At The Wall Street Journal’s recent Global Food Forum, the Journal’s Sarah Nassauer spoke with Frank Yiannas, vice president of food safety at Wal-Mart, for insight into the question. Here are edited excerpts of the conversation.

NASSAUER: Give us a sense of the scale of what you do.

YIANNAS: One hundred forty million Americans shop in our stores every week. We’ve got around 11,000 stores across the world, tens of thousands of food suppliers, over two million employees.

So we have a very carefully thought out food-safety plan that centers around five core initiatives. We work very hard to reduce risk very early in the food system. No. 2, you have to reduce the retail risk factors. When you have stores that actually prepare and handle food, make sure those procedures are right. Three, regulatory compliance. No. 4, manage emerging food issues. No. 5, driving global consistency, because consumers world-wide should have access to safe food.

frank-amy-doug-jun-11When we make a food decision, our first question is always, “Is it safe?” We then also believe in affordability. And then, is it sustainable? That’s about making sure we can meet today’s needs and ensuring that we don’t hinder future generations’ ability to have safe, affordable food.

NASSAUER: One thing from a merchandising standpoint that Wal-Mart is working on is trying to have a wider selection of small producers, organic food, sourcing locally. How does that change what you do? Is it harder to do food safety for 40 farms in Illinois versus a big producer in China?

YIANNAS: What we’ve adopted is a scalable food-safety approach. We were the first retailer in the U.S. to require our suppliers to adhere to something called the Global Food Safety Initiative benchmark standards. They’re very comprehensive standards that often exceed regulations in countries that we operate in.

But we realized that if you were a small, local supplier you wouldn’t be able to comply with that. So we took the standards and broke it down, so we have a scalable food-safety approach for small and developing suppliers.

NASSAUER: One thing you mentioned when we talked earlier was that what you think about is evolving. The perception of safety is something you’re thinking about more and more as new technologies become an issue. Tell us a little bit how that has evolved at Wal-Mart.

YIANNAS: We have to keep the customer in mind. When you make risk-management decisions, you just don’t make it from a scientific point of view. We start off with, what is the real risk?

We will never knowingly do something that’s risky.

Second, we ask ourselves, what is the regulatory requirement? We will never knowingly do something that doesn’t comply with law. But a third question is, what is the perceived risk?

Food-safety professionals and food professionals have been very dismissive of perceived risk. That probably wasn’t wise. We have to understand perception.

When I was growing up, food used to unite us. Hot dogs, apple pie and Chevrolet. It united us as a people.

I realize society is polarized, but I think food shouldn’t divide us. You have people who say, “I want global food,” and some are like, “No, I want local food.” You have some people say, “Hey, I want natural food.” “I want processed food.”

My last name is Yiannas, pronounced appropriately. I’m of Greek descent. The Greeks have been processing food for a long time. I love my Greek yogurt. It’s processed. I love my Greek cheese. It’ s processed. I love my Greek wine. Processed. I love my bread. Processed.

We as leaders need to change and shift the conversation, and let food unite us.

Get vaccinated for hep A

Herbal plants have long been used as traditional medicines to treat diseases caused by microbial pathogens. The hepatitis A virus (HAV) causes acute liver infection through the fecal–oral route. Although the antimicrobial activities of herbal extracts against bacterial and some viral pathogens have been extensively studied, their antiviral properties against HAV have not been investigated thus far.  This study was designed to investigate the inhibitory effect of 16 herbal extracts against HAV.

hep-aSignificant inhibition of HAV was observed only when HAV was co-treated with extracts. Ten out of the 16 herbal extracts demonstrated significant virucidal activity against HAV. Alnus japonica extract at a concentration of 50 μg/mL reduced HAV titer by 3.43 ± 0.24 logs. Artemisia annua, Allium sativum, Allium fistulosum, and Agrimonia pilosa extracts showed 2.33 ± 0.43, 2.10 ± 0.41, 2.07 ± 0.60, and 2.03 ± 0.26-log reductions, respectively. Pleuropterus multiflorus, Eleutherococcus senticosus, Coriandrum sativum, Ginkgo biloba, and Torilis japonica extracts reduced HAV titer by 1.02 ± 0.21 to 1.90 ± 0.33 logs. Among the 10 herbal extracts, Alnus japonica extract was the most potent in inhibiting HAV without exhibiting cytotoxicity.

Antiviral activity of herbal extracts against the hepatitis A virus

Food Control, Volume 72, Part A, February 2017, Pages 9-13, http://dx.doi.org/10.1016/j.foodcont.2016.07.028

http://www.sciencedirect.com/science/article/pii/S0956713516303905

Sounds like any other restaurant: Chorizo, comebacks, cocaine and customers barfing as the missing point about Chipotle

Fast Company has a series of articles about the rise and fall and … of Chipotle.

dark-side-moonThe core of the food safety stories seems to be that Chipotle milks its consumers, so has endless money to spend telling those consumers why it’s safe to eat at Chipotle without backing things up.

The protagonists in this opera involving a lot of barf and a dabble of cocaine, are former professor Mansour Samadpour of IEH Laboratories in Seattle, and Jim Marsden, a meat guy and former professor at Kansas State University.

I was a colleague of Marsden, worked for IEH for three months, and can fully agree with this statement regarding the merits of either’s approach to food safety at Chipotle: “If you’re in a courtroom and you listen to both sides of the argument, it’s hard to say that anyone is 100% correct. It’s all wrapped up in a lot of academic infighting and politics.”

Marsden and Mansour both know a lot of science. They know shit about consumers. History is filled with great hockey players who go on to be lousy coaches, or scientists who stray from their base of expertise and make fools of themselves. But that’s for Chipotle to figure out.

For a company that’s supposed to be supplying ethical ingredients (whatever that means) for over-priced shit, they seem to have picked the wrong argument.

What’s it going to take for customers to barf less?

Mark Crumpacker, the chief creative officer and marketing lead at Chipotle, saidIt’s great to be back” upon returning to the restaurant chain after a three-month leave of absence involving foodborne outbreaks, plummeting share value, and cocaine.

Since returning, Crumpacker’s team has launched a new ad campaign, in partnership with Austin-based agency GSD&M, highlighting the “royal treatment” Chipotle gives its ingredients.

gretzky-600That imagery alone is fairly drug-induced, and any notion that Chipotle is nothing but a business squeezing what it can out of suppliers while marketing overpriced shit is delusional.

 “Obviously our marketing is built on this idea of fresh, high-quality ingredients,” Crumpacker says. “So [the food-safety issues were] sort of like the ultimate insult to that position.”

Because there is nothing in fresh, high-quality ingredients that says safe: Adjectives are the language of hucksters (these are the greatest make-you-fat burritos, ever. They’re really great).

Crumpacker was central in helping the Mexican fast-casual chain foster a glossy aura around its brand, which became synonymous with fresh ingredients and an ethical value set.

Like Keith Richards and Eric Clapton, I so much enjoyed their work when they were high.

The story also says Chiptole hired Burson-Marsteller, the crisis-management PR firm the bottom-feeders of PR hacks that has supported Chipotle since the outbreaks (for a cost, paid for by all you yuppies).

Anyone who hires B-M is corporate mainstream, not some hippies selling ethical burritos, whatever that means.

keith-richards-nobel-prize-chemistryAustin Carr of Fast Company asks in another story, is it now safe to eat at Chipotle?

Wrong question.

Was it ever safe to eat at Chipotle given their gross negligence of microbial food safety issues and vast embrace of marketing hucksterism.

Co-CEO Steve Ells says, “Justifiably, people really question our trust. You lose that trust. For how long? We’re working really, really hard to get that trust back.”

Multiple industry experts tell me that Chipotle did not take food safety seriously enough or invest sufficient resources into quality assurance (QA). “When this [outbreak] first broke, the leadership at Chipotle, and I include Steve and [co-CEO] Monty [Moran], were completely sideswiped and didn’t know what the hell they were doing,” says one source familiar with Chipotle’s food-safety measures. “They had not really considered food safety at the level that they should have.”

The question is not how bad Chipotle fucked up and how a chain of such size and profits bamboozle the American public, the question is who will be next? And will anyone pay attention when some voice in the forest says in 2007, these Chipotle types are not focused on food safety?

burson-marsteller-assholeBefore its E. coli incidents, a slew of sources tell me that the food safety and QA team overseeing the company’s entire supply chain included just four people, a low number for a chain of Chipotle’s scale and complexity. The company also split its safety teams, which some suggest created arbitrary divisions of responsibility within the organization. Heidi Wederquist, then Chipotle’s director of QA and food safety, oversaw supply-chain issues, but had little visibility into restaurant operations. Conversely, Tim Spong, who knew Moran in college and served as outside counsel for Chipotle before joining the company, managed safety, security, and risk at the restaurant level. “There is no way a team that small could properly manage all the food coming into that system,” says one former analyst at the company, who now works for a chain much smaller than Chipotle but with a QA team that’s twice its size. Chipotle spokesperson Chris Arnold disputes the visibility claims but confirms the rest, adding that the team was “strengthened” with additional hires after February 2016 and that the two groups have now been merged under Spong’s leadership. (Additionally, Jason Von Rohr, Chipotle’s executive director of supply chain, who was responsible for sourcing all of Chipotle’s ingredients, departed shortly after the E. coli outbreaks. Multiple sources indicate he had been planning to leave Chipotle and his departure was not a result of the outbreaks. He has since joined Amazon.)

Thanks for the org.chart.

All those people who paid a premium to barf thank you for the org.chart.

Originally, Chipotle followed the guidance of food-safety scientist Mansour Samadpour, who runs the Seattle-based consultancy IEH Laboratories. He’d initially focused the company’s food-safety program on a mix of supply-chain testing and what are called “interventions” or “kill steps,” which work to eliminate pathogens from ingredients. For example, he introduced blanching produce to Chipotle, a kill step whereby Chipotle workers put lemons, limes, onions, avocados, and jalapeños into 185-degree water for five seconds before preparing them for customers.

When Chipotle hired James Marsden in February 2016 to be its director of food safety, he shifted the company to adopt more of these interventions, while winding down Samadpour’s testing system. He expanded the company’s blanching system, for example, to include bell peppers.

One of Marsden’s first acts was to create an ordered list of the riskiest ingredients on the restaurant’s menu. At the top of his list? Chipotle’s beef. Though there likely wasn’t one smoking gun that caused the outbreaks, in terms of particular ingredients, sources indicate Chipotle had narrowed its investigation to a select few items, including onions, cilantro, and beef. Cross-contamination was likely, but because the company’s E. coli outbreaks were limited to around 60 infected people, some food-safety sources suggest it was more than likely Chipotle’s beef was the original culprit that carried the E. coli, since it is a cooked item (unlike, say, cilantro), which may have reduced how widespread the outbreak could have been.

Or, familiarity breeds contempt, and Marsden would be most familiar with beef.

spongebob-oil-colbert-may3-10Likewise, the company, which briefly moved the preparation and sanitation of lettuce to its central kitchens after the outbreaks, has since returned heads of romaine to its stores. How can it do this without risking another outbreak? For the lettuce at least, Chris Arnold, the Chipotle spokesperson, says the company has introduced a new “multi-step washing process” to reduce the risk of pathogens. Marsden boasted to me how Chipotle’s lettuce is safer now because it implemented what’s called “harvest testing,” meaning that it is tested in the field before being shipped to suppliers. But this is a baseline standard in the industry; the company was already doing harvest testing before the crisis.

And those bugs are hard to wash off.

A bunch of us figured out on-farm food safety 20 years ago, to prevent, as much as possible, bugs getting on things like lettuce.

No mention of that.

But lettuce ain’t beef.

Marsden has also unveiled his own testing system, to replace the solution initially implemented by Samadpour, the outside consultant from IEH Laboratories (who has since stopped working with Chipotle). This new system centers on “routinely” verifying the efficacy of Chipotle’s intervention requirements. Rather than having suppliers take and test more frequent samples of raw beef, for example, they can now test at far fewer intervals because the meat is precooked; they’re primarily doing this to ensure that kill steps, such as the sous-vide process of cooking steak, are working properly.

The company has suggested that it is now “doing more testing than we have ever done,” as Arnold tells me. Upfront, this new testing system requires resource-intensive validation studies, to ensure that the entire system is functioning correctly. But after these studies are performed, the company’s food will undergo substantially less food testing than it was under Samadpour. As with Samadpour’s testing program, there are complicated pros and cons to Marsden’s system, but as one neutral food-safety observer says, “If you’re in a courtroom and you listen to both sides of the argument, it’s hard to say that anyone is 100% correct. It’s all wrapped up in a lot of academic infighting and politics.”

This infighting is not purely academic. According to four sources familiar with the situation, Heidi Wederquist, Chipotle’s director of QA and food safety, disagreed with the direction of the company’s program. She has since departed Chipotle to join Samadpour’s IEH Laboratories. Her second in command, Chipotle’s former QA manager, followed her to IEH as well. (Arnold says he cannot comment on the reason for Wederquist’s departure. Wederquist did not respond to multiple requests for comment on this matter.)

Following the outbreaks, Steve Ells, Chipotle’s founder and co-CEO, indicated to the public that the company would soon be 10 to 15 years ahead of the restaurant industry in terms of food safety.

More unsubstantiated bragging.

The program Marsden developed, centered on interventions, is a strong system, industry experts say, but it’s not exactly revolutionary. Kill steps are common in the restaurant industry, as is the type of testing Marsden adopted. If anything, this new food-safety system has raised questions about how fresh Chipotle’s food remains today.

The efficacy of Chipotle’s food-safety system is still left, to an extent, up to its crew workers, who are expected to properly wash items such as its lettuce; properly blanch much of its produce; properly handle and cook raw chicken; and properly follow in-restaurant hygiene protocols, such as hand washing, temperature logs, and other food audits. These 60,000 crew workers make an average of $10 an hour and the average Chipotle restaurant sees its headcount turn over at least once a year.

This paper is so great, it’s the greatest paper ever: Trump invades peer-reviewed publishing

Wang and Cheng from Nanjing Tech University in China (right, not exactly as shown), call their paper on food safety risk modeling in SpringerPlus, “a great reference for food safety management.”

cheech_and_chong-615781Boasting about academic prowess, at least in the public literature, used to be more subtle.

They have a lot of numerical models about why good people do bad things (to make money) and avoid the simplest solution – market food safety at retail.

But judge for yourself on the quality of so-called scientific scholarship:

In this paper, based on the imbalance of the supply-demand relationship of food, we design a spreading model of food safety risk, which is about from food producers to consumers in the food supply chain. We use theoretical analysis and numerical simulation to describe the supply-demand relationship and government supervision behaviors’ influence on the risk spread of food safety and the behaviors of the food producers and the food retailers.

We also analyze the influence of the awareness of consumer rights protection and the level of legal protection of consumer rights on the risk spread of food safety. This model contributes to the explicit investigation of the influence relationship among supply-demand factors, the regulation behavioral choice of government, the behavioral choice of food supply chain members and food safety risk spread.

And this paper provides a new viewpoint for considering food safety risk spread in the food supply chain, which has a great reference for food safety management.

The conclusion also has some gems:

In this paper, we design a food safety risk spread model from food producer-to-consumer in the food supply chain based on the imbalance of the supply-demand relationship of food. We use theoretical analysis and numerical simulation to describe the

influence and active mechanism of the supply-demand relationship and government supervision behaviors on the risk spread of food safety and the behaviors of the food producers and the food retailers. We also analyze the effect of the awareness of consumer rights protection and the level of legal protection of consumer rights on the risk spread of food safety. The theoretical analysis and numerical simulation result showed that, (1) with the increase in the imbalance of the supply-demand relationship, the risk spread rate of unsafe food appeared the phenomenon of accelerated increasing. Thus stabilize the market supply-demand relationship of food is most important part of government regulatory. (2) the behaviors of government supervision behaviors and strategy choice more significant effect on controlling the risk spread of unsafe food, enhancing the sampling rate of the food retailers, and decreasing the raw material adulteration rate of the food producers. Thus the government should strengthen the many-links supervision of food supply chain. (3) intensifying the awareness of consumer rights protection and enhancing in the level of legal protection of consumer rights effectively decreased the risk spread rate of unsafe food. Thus the government should build effective system of consumer rights protection, and inspire consumer taking legal action to defend their rights and interests when they finding unqualified products. Certainly, this model and numerical simulation also have certain scope of application and limitations, for example the variable design and parameter value selection, and the demand elasticity characteristics of food.

Mighty Taco outbreak pathogen revealed; John McEnroe was wrong

Almost every time someone mentions B. cereus to me I respond with ‘you cannot B. cereus’ as an homage to tennis legend and tantrum thrower John McEnroe’s excellent autobiography. I don’t know if anyone gets the joke.

WGRZ news reports that over 160 Mighty Taco patrons were ill because of B. cereus in refried beans.mte4mdazndewnja3nzy5mtay

The bacteria Bacillus cereus was found in patient clinical specimens and in samples of refried beans from Mighty Taco restaurants, according to a statement from the DOH released Monday.

Bacillus cereus usually causes vomiting within 30 minutes to 6 hours after eating contaminated food, the department says, which is consistent with symptoms described by those who ate at Mighty Taco.

The FDA is looking into the refried beans supplier, Pellegrino Food Products in Warren, Pennsylvania.