Food safety culture in Brazilian restaurants

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Food safety culture may establish the right environment for adequate food handling and management, reducing violations of food safety regulation, especially those related to foodborne disease outbreaks.

This study aimed to evaluate differences among elements of food safety culture in food services at low or high-risk for foodborne diseases. This study was conducted with 63 managers and 333 food handlers from 32 food services located in the metropolitan region of Campinas, State of São Paulo, Brazil. The following elements of food safety culture (considering the technical-managerial and human routes) were evaluated: management systems, style, and process; leadership; organizational commitment; food safety climate (communication; self-commitment; management and coworker support; environment support; risk judgment; normative beliefs and work pressure); and risk perceptions. In the technical-managerial route, restaurants were categorized as low- or high foodborne disease risk restaurants.

For the evaluation of food safety management systems, a validated checklist was used. In the human route, food safety climate analysis was performed by evaluating five elements applied exclusively to food handlers. High-risk restaurants presented a higher percentage of violation in most aspects related to food safety regulation and physical structure. Leadership and knowledge of low-risk restaurants’ managers presented a higher level when compared to high-risk restaurants’ managers, showing that in the first group managers acted as mediators of safe practices. Food handlers from low-risk restaurants presented higher scores in food safety knowledge, organizational commitment, and food safety climate when compared to food handlers from high-risk restaurants. In restaurants with lower risk for foodborne diseases, the elements of food safety culture were better evaluated, indicating fewer violations of food safety regulation. In these restaurants, a consistent food safety climate was perceived within the technical-managerial route.

This result shows that fewer violations of food safety legislation, especially those involving high-risk foodborne disease, were a positive outcome of an improved FS-culture. In this sense, it is possible to improve food safety by applying, evolving and maturing the concepts of FS-culture in restaurants in Brazil.

Food safety culture in food services with different degrees of risk for foodborne diseases in Brazil

Food Control

Marcel Levy de Andrade1, Elke Stedefeldt2, Lais Mariano Zanin3, Diogo Thimoteo da Cunha

https://doi.org/10.1016/j.foodcont.2020.107152

https://www.sciencedirect.com/science/article/abs/pii/S0956713520300682

16 sick with Campy linked to ‘runny’ uncooked pate at UK golf club

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There are so many outbreaks linked to improperly prepared foods at golf clubs. Maybe the fancy, outrageous clothes make people feel immune to dangerous bacteria.

Sixteen guests were food poisoned and had “cramps and diarrhoea” after eating “runny” uncooked chicken liver pate at an Essex golf club.

The club’s then-operating company Crown Golf Operators Ltd, have now been fined £60,000, after the guests fell ill after eating at Stapleford Abbots Golf Club in Romford on June 17, 2017.

After playing golf that day around 24-25 guests sat down for a three-course meal, which included the pate as a starter and a carvery for mains from a set menu.

Within a day after this meal, 16 of the guests reported being ill. Some of them were ill for up to two weeks and some had to be hospitalised.

On January 29, Crown Golf Operators Ltd, were sentenced at Basildon Crown Court after pleading guilty to placing food on the market at the Romford club that was unsafe and unfit for human consumption.

The head chef at the club, Chris James, who was a co-defendent and had cooked the chicken liver pate, entered a not-guilty plea. At his trial last year, he was offered a formal caution, which he accepted.

Stapleford Abbots Golf Club is currently under new ownership after it was sold and taken over in February 2019.

Hundreds of gallons of homemade booze found before inmate Super Bowl party, CA jail says

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Officers at a San Francisco Bay Area jail confiscated an enormous stash of homebrew alcohol concocted by prisoners for a Super Bowl blowout party, sheriff’s officials told Don Sweeney of The Sacramento Bee.

“There will be no super bowl party at Santa Rita Jail tomorrow,” the Alameda County Sheriff’s Department wrote on an Instagram post Saturday showing officers posing with trash bags of green-, yellow-, blue- and orange-colored alcohol.

The concoction, called pruno, is commonly produced in prisons and jails by fermenting “fruit, sugar, water, and other common ingredients for several days in a sealed plastic bag,” reports the Centers for Disease Control and Prevention.

But it’s also a recipe for botulism, particularly since the process isn’t exactly sanitary, the CDC warns.

Whittaker: Market food safety

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Ashley Nickle of The Packer wrote in Oct. 2019 (did I mention the bit about catch up, 8 broken ribs and a broken collarbone) PMA chief science and technology officer Bob Whitaker gave an impassioned presentation at Fresh Summit on the improvements that need to be made in food safety across the industry. Ten years after the formation of the Center for Produce Safety, companies can’t assert anymore that there isn’t relevant research to inform practices, Whitaker said.

Whitaker gave specific examples of potentially risky practices that are common. He mentioned setting harvest containers on the ground before they’re filled, and spoke about relying on the presence of generic E. coli in agricultural water to indicate pathogenic E. coli, along with several other examples.

Whitaker encourages companies to get competitive on food safety if that will get them to push past the status quo. He urged industry members to consider the costs when outbreaks happen, and he mentioned the death of a toddler during the 2006 outbreak linked to spinach.

“If we look at the recent issues we’ve had, we had an issue that involved water,” Whitaker said. “People said, ‘Well, we measured the water, we looked at generic E. coli.’ Well yeah, but the research has told us for years that generic E. coli does not represent the presence of pathogenic E. coli or salmonella. And In fact, at the volumes we do, we’re not going to find it.

“We also know that in every water system we’ve looked at around the U.S., I don’t care what crop, it has nothing to do with crop, every place the researchers have looked at and we’ve had a concentrated effort, we found contamination in open water sources — back east, out west, up north, doesn’t make a difference,” Whitaker said. “That’s where it is.”

Growing near concentrated animal feeding operations is another practice that the research indicates carries some risk.

“We know that dust will make the stuff travel,” Whitaker said. “Now we don’t know how far, but we know the one experiment that was done went out to 600 and it was there, so maybe it went farther …”

He also noted several practices in the field that he described as problematic yet commonplace.

“If I had a nickel for every picture I get every summer of people showing me Port-A-Johns being serviced in the field next to a harvest crop, I could have retired a couple years ago,” said Whitaker, who plans to retire from PMA in January.

“Don’t tell me it doesn’t drip, and then we wonder how we get some of these things like parasites in our fields,” Whitaker said.

He mentioned harvest sleds being left in the field overnight with the day’s debris still on them as another potential problem.

 “I’m seeing companies now breaking away from what everybody else is doing and say, ‘You know what, this is what we’re going to do,’” Whitaker said. “And we’ve always abhorred that idea. We’ve always said that food safety is something we share with each other, we don’t compete on it.

“To hell with that,” Whitaker said. “One thing this industry knows how to do is compete … You’ve always been marketing it anyway — you know you have. I see the stories. I see myself show up in people’s marketing things to their customers. I know that they’re marketing that.

“So do it,” Whitaker said. “If that’s what it’s going to take to get better, to create competition to get better, then do it. Because that’s what we need to do. We need the impetus to do it.”

Australia’s bromance with Heston may be losing its sheen

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It only took a decade.

In late February 2009, complaints from customers who suffered vomiting, diarrhea and flu-like symptoms began pouring into celebrity chef Heston Blumenthal’s UK restaurant, the Fat Duck.

A report by the UK Health Protection Agency concluded that 529 patrons paying a ridiculous amount of money for food-porn styled dishes were sickened with Norovirus – this at a restaurant that only seats 40 patrons per night — introduced through contaminated shellfish, including oysters that were served raw and razor clams that may not have been appropriately handled or cooked.

Investigators identified several weaknesses in procedures at the restaurant that may have contributed to ongoing transmission including: delayed response to the incident, the use of inappropriate environmental cleaning products, and staff working when ill. Up to 16 of the restaurant’s food handlers were reportedly working with Norovirus symptoms before it was voluntarily closed.

Last week it was announced that Heston Blumenthal’s scandal-plagued Australian restaurant appears doomed after its landlord and financial backer, Crown Casino, said it had moved to terminate its lease.

The company behind the Dinner by Heston restaurant appointed provisional liquidators just before Christmas. It came just days after it missed a deadline with the Fair Work Ombudsman to pay back staff the millions it owed them for underpayment.

In a statement Crown said due to the appointment of the provisional liquidator “it has taken action” to terminate the lease of restaurant owner Tipsy Cake Pty Limited.

“While this is disappointing, Crown is working to provide assistance to Tipsy Cake employees looking for employment within Crown,” a Crown spokeswoman said. “The provisional liquidator of Tipsy Cake, however, will need to deal with employee matters at the first instance.”

In December 2018, a Sunday Age investigation revealed that Dinner by Heston was dramatically underpaying staff and Tipsy Cake, the company that owned the restaurant, was based in a notorious tax haven.

The investigation revealed chefs at the Southbank eatery regularly worked 25 hours of unpaid overtime a week. That pushed pay down to as little as $15 to $17 an hour, well below the minimum rates of the award, the wages safety net.

The Fair Work Ombudsman soon after launched an investigation.

The spokeswoman said Crown would allow customers who purchased Dinner by Heston gift cards to exchange them for Crown gift cards. No timeframe was provided by Crown on when the lease of one of its high-profile tenants would end.

The move to terminate the lease creates further uncertainty for employees who had hoped that Crown may financially support the restaurant to keep it open.

Crown had provided the business – one of its marquee tenants – with a $750,000 interest free loan. Industry sources said the interest free loan could have been used as a way to lure such a high profile business to the casino, boosting its appeal to visitors

Before Christmas Fair Work Ombudsman Sandra Parker said it was disappointing that Tipsy Cake had not resolved the underpayment issue before it went into provisional liquidation.

Accounts for the Dinner by Heston restaurant show it has reported persistent losses since opening in Melbourne in 2015.

The accounts disclosed it was dependent on interest free loans from a related company run through a Caribbean tax haven and Crown Melbourne ‘’to continue operating’’.

But its opaque structure – restaurant owner Tipsy Cake is based on the volcanic Caribbean island of Nevis – made it hard to determine the true health of the business.

The ownership of companies incorporated in Nevis is never disclosed so there is no way to know who is behind companies created there.

But the company has said Blumenthal sold his shareholding more than a decade ago but remained its chef patron and “integral’’ to its operation.

Once a hack, always a hack.

RIP Neil.

Persister, I don’t even know her: STEC in produce

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Bacterial persistence is a form of phenotypic heterogeneity in which a subpopulation, persisters, has high tolerance to antibiotics and other stresses. Persisters of enteric pathogens may represent the subpopulations capable of surviving harsh environments and causing human infections. Here we examined the persister populations of several shiga toxin-producing Escherichia coli (STEC) outbreak strains under conditions relevant to leafy greens production.

The persister fraction of STEC in exponential-phase of culture varied greatly among the strains examined, ranging from 0.00003% to 0.0002% for O157:H7 strains to 0.06% and 0.08% for STEC O104:H4 strains. A much larger persister fraction (0.1–11.2%) was observed in STEC stationary cells grown in rich medium, which was comparable to the persister fractions in stationary cells grown in spinach lysates (0.6–3.6%). The highest persister fraction was measured in populations of cells incubated in field water (9.9–23.2%), in which no growth was detected for any of the STEC strains examined. Considering the high tolerance of persister cells to antimicrobial treatments and their ability to revert to normal cells, the presence of STEC persister cells in leafy greens production environments may pose a significant challenge in the development of effective control strategies to ensure the microbial safety of fresh vegetables.

Enhanced formation of shiga toxin-producing Escherichia coli persister variants in environments relevant to leafy greens production

Science Direct, Food Microbiology, Volume 84

Sandy Thao, Maria T. Brandl, Michelle Qiu Carter

https://www.sciencedirect.com/science/article/pii/S0740002018311353

Animals and produce-related risk: Australia New Zealand version

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The Fresh Produce Safety Centre of Australia and New Zealand came out with an 8-page fact sheet on the risks of animals to fresh produce that was seven pages too long.

Chapman used to write wonderful 1-page fact sheets that were used around the world, and maybe he can be persuaded to do so again, or find a skilled student.

The important graphic is below. The rest is filler.



 

Today in National Poop Day: How to s*it, a guide

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In 2016, San Diego photographer Jesse Karras was watching part of Jim Jeffries’ comedy special, Freedumb, where the comedian hilariously shares about teaching his son Hank to shit. At that present moment, Karras had a copy of Thich Nhat Hanh’s little Zen book titled ‘How to Sit’ on his coffee table. And the idea was born — a guide for how to shit.

That initial idea became “Have a Great Shit: The Best Bathroom Book,” which is released just in time for National Poop Day, Feb. 3. This holiday is a treasured American tradition that yearly falls the day after Super Bowl Sunday, a football game that is societally used largely as an excuse to eat as many buffalo wings and nachos as humanly possible. Thus, the day after makes for an extra poopy Monday…yet the act of pooping is rarely discussed.

Food safety and health doesn’t stop at the moment the food is swallowed.  It is critically important to monitor the health of our poops to ensure our digestion is working as it should be and we are purging our bodies effectively. As critical as this daily routine is for our physical and mental health, information on how to improve the quality of our shits is not often shared in pop culture. Karras was inspired to break the “poo taboo” to research the topic extensively and put together his findings into an educational, entertaining guide for how to have a great shit. The author also covers many other aspects of the bathroom experience, such as how to poop in different environments, how to improvise without toilet paper and how altering “poo-sitions” can affect the health of your bowel movements.

Our world may seem divided from time to time, but we stand united in our desire to have a great shit. Let’s all celebrate this year’s National Poop Day on Feb. 3 by sitting on the porcelain throne for a laugh while reading “Have a Great Shit: The Bathroom Book.”

THE TOP TEN TOILET TIPS TO HELP YOU GO LIKE A PRO

Taken from: Have a Great Shit – The Best Bathroom Book – by Jesse Karras

  1. Roll call – Make sure you have ample toilet paper on the roll for your wiping needs BEFORE you sit to shit.
  2. Let it go – Not pooping when you have to go causes constipation and other unpleasant side effects. Resist the urge to resist the urge and take a dump when you have to go.
  3. Walk it off – Get some exercise each day to help activate your bowels.
  4. No loitering – Only sit on the can when you have to shit. Loitering increases the odds of hemorrhoids by forcing a shit before it is ready.
  5. Fat chance – Minimize high-fat foods like cheeses, red meat, and fried foods in your diet to reduce the chances of constipation.
  6. Vacation constipation – Consider taking a daily fiber supplement when you travel to stay regular and stave off the constipation blues.
  7. Eat your peas – Peas are loaded with more fiber than just about any other vegetable. Find out some of the best and worst foods for getting your daily fiber dose in the book.
  8. Chill out – Stress is a major cause of constipation and other health-related problems. Look for natural and healthy ways to reduce your stress like meditation, exercise, eating better, or therapy.
  9. Drink up – Your turds are 95% water so hey give them what they want. Soda and alcohol dehydrate you so chug twice as much water comparatively to keep regular.
  10. Chew on this – Thoroughly chewing your food before swallowing helps aid in the digestive process and minimizes bacteria and fungi that can cause indigestion and gas.

Arguing about the org chart: Food safety culture has really jumped the shark

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How about don’t make food that makes people barf.

No runs, no barf.

Barf-free food.

For those who want labels, here ya go:

The topic of food safety culture and climate is growing attention from industry, researchers, standards owners and certification bodies. Authors use the terms food safety culture and climate, however, there are no unified definitions to provide clarity on the meaning of these terms.

The objective of this study is to analyse the similarities and differences in current definitions and statements of Food Safety Culture and Food Safety Climate, and provide suggested clarifying definitions for both concepts, to bring a consistent approach to the field. The study evaluates the types of organisational cultures, climates and employees’ behaviours which provide important differences and further insights into each of these.

Looking back at the origins of safety culture following the Chernobyl accident in the 1980’s provides an understanding of how this laid the foundation for safety culture and climate in the UK. Reflecting on the increasing trend in Hazard Analysis and Critical Control Point (HACCP) breaches due to the increasing number of incidents reported to authorities, the study suggests an increased focus is needed on culture, climate, and behaviour in food businesses. A critical analysis of previous definitions, statements and common words currently used to describe culture and climate in published definitions is provided. New definitions for food safety culture and climate based on factors shown to be important and are recommended for use by industry and researchers are proposed. The study assesses different types of culture, climate and employees, and suggests different employee behaviours impact the culture and climate of an organisation.

Terminology and the understanding of culture, climate, and behavioural change—impact of organizational and human factors on food safety management

Trends in Food Science and Technology, vol. 96, pg. 13-20

N.Sharmana, C.A.Wallacea, L.Jespersen

https://doi.org/10.1016/j.tifs.2019.12.005

https://www.sciencedirect.com/science/article/abs/pii/S092422441930439X

The function of new microRNAs identified in Salmonella and Shigella infections

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I had this prof back in my undergraduate genetics days who prayed at the church of RNA.

He may have been right.

He was an asshole.

MicroRNAs are small RNA molecules that do not code for proteins, however, they take care of an essential function: they act as regulators in gene expression, and so they have become a focus of attention for medical science. Despite there being thousands of different sequences of this genetic material, the individual role that each one plays in several illnesses continues to be unknown for the most part.

Recently, research done at the University of Cordoba, among other places, and published in Nature Microbiology, was able to determine the specific function of certain microRNAs in Salmonella Typhimurium and Shigella flexneri infections. These are two similar bacteria that are passed on to humans upon ingesting food or water infected by people or animals with the disease.

These are two intracellular pathogens that invade healthy cells and cause similar symptoms. Nevertheless, in spite of their many similarities, the results show that infections from these two bacteria are controlled by different microRNAs that have a radically opposite function.

In order to come to this conclusion, an array of over 1,400 different microRNAs were studied individually so as to verify what effect they produce in cells upon being infected by these two bacteria, explains University of Cordoba Genetics Department researcher Sara Zaldívar.

In the case of Shigella, the results show that upon infection, three specific kinds of microRNA silence the expression of the gene responsible for spreading the bacteria within the infected organism by means of filaments called filopodia. This is an immune response mechanism of the infected organism that, as a result, lessens the bacteria’s movement.

In the case of Salmonella, almost the opposite occurs. Once the cell is infected, a kind of microRNA activates the expression of a gene responsible for the bacteria reproducing. This is the pathogen’s attack mechanism in order to reproduce, something that was not only demonstrated in the laboratory but also was corroborated in vivo in pig intestinal mucosa.

The results show two mechanisms of how microRNAs act in completely different ways and that were not described ever before. While in some infections, such as Shigella, these small molecules of genetic material perform a function in the immune response of the infected organism, in others, like Salmonella, they are part of the strategies developed by the bacterium to benefit itself in order to reproduce.

One of the main takeaways from the research, as pointed out by another author, Professor Juan José Garrido, is the need to understand the specific response mechanisms of each pathogen so as to not err by extrapolating treatment. “If we do not know exactly how microRNA regulation works, then we are blindly assigning treatment and we will end up haphazardly using a wide range of antibiotics that build up resistance to the bacteria”, says the researcher. “In our laboratory alone”, adds Sara Zaldívar, “we have strains of Salmonella that have built up resistance to 14 different antibiotics”. For this reason, knowing about the mechanisms of each pathogen in particular is key to developing more effective drugs by means of searching for target genes involved in the process.