“He made goat for me for dinner. He killed the goat,” Dorsey says, before clarifying that he didn’t actually witness the slaughter. “He killed it before. I guess he kills it. He kills it with a laser gun and then the knife.”
When the interviewer rightly questions Dorsey’s use of the term “laser gun”, Dorsey says: “I don’t know. A stun gun. They stun it, and then he knifed it. Then they send it to a butcher.”
Though it was undoubtedly a smart move for Zuckerberg to send the animal to be prepared by a professional after he killed it, he might have also considered hiring a chef, with Dorsey indicating the meat wasn’t exactly cooked when it was served.
“I go, ‘We’re eating the goat you killed?’ He said, ‘Yeah.’ I said, ‘Have you eaten goat before?’ He’s like, ‘Yeah, I love it.’ I’m like, ‘What else are we having?’ ‘Salad.’ I said, ‘Where is the goat?’ ‘It’s in the oven.’
“Then we waited for about 30 minutes. He’s like, ‘I think it’s done now.’ We go in the dining room. He puts the goat down. It was cold. That was memorable. I don’t know if it went back in the oven. I just ate my salad.”
A pledge to only eat animals he personally killed was part of Zuckerberg’s yearly self-imposed challenge in 2011. Laser guns weren’t specifically mentioned in the challenge, but at this point nobody would be surprised if he used one. Apparently the goat was one of six he kept at his Palo Alto property.
Footage posted to Facebook by Vijay Kumar shows large rats running around the store, leaping on counters and scurrying into the kitchen of the Broadway fast food outlet.
“This one goes out to all the Oporto lovers out there! Think zillion times before you walk again into this place,” Mr Kumar wrote along with the video.
“Todays Special — Spicy Gluten free Rat burgers!”
Craveable Brands, which owns Oporto, Red Rooster and Chicken Treat, told news.com.au that it shut the store down as soon as the company became aware of the video on January 17.
“Oporto stores across Australia maintain rigorously high sanitation standards. This is a one-off situation related to a single store in Broadway, Sydney,” the organisation said in a statement.
“Vermin appear to have been dislocated by external construction activity in the Broadway area, which can lead to increased activity for surrounding businesses. Vermin appear to have accessed the Broadway restaurant via a ventilation hole, or other access point from outside.”
Artisan juice made with açaí, the fruit of a palm that grows in the rainforests of northern Brazil, could be a major source of infection with Trypanosoma cruzi, the parasite that causes Chagas disease, two studies suggest.
The disease affects around eight million people worldwide, according to the World Health Organization (WHO), and is transmitted by triatomine bugs ‒ blood-sucking insects known by several different names in Latin America (chinche, chirimacha and barbero, among others). Symptoms of the disease can appear in the first months after the infection, but most people do not show signs of the disease, which makes early diagnosis difficult. When the disease evolves to the chronic phase it can cause cardiac and digestive complications.
The new studies suggest that people can become infected by consuming açaí when the insect vector, or its faeces, are accidentally mixed with the fruit while blending the juice.
The fruit comes into contact with the vector during processing and storage: while kept in open baskets, the açaí fruit ferments and generates carbon dioxide, which attracts the triatomine insect.
One of the papers, published this month in Emerging Infectious Diseases, studied ten individuals in the cities of Manaus and Labrea, in the Brazilian state of Amazonas, who had symptoms of fever, headaches and general weakness. The researchers found that these patients were infected with the same varieties of parasite found in artisan açaí juice they had consumed days earlier.
“The findings reinforce the hypothesis that in the Amazon region, açaí juice prepared by hand is one of the sources of infection by the parasite,” says Marcus Lacerda, a physician at the Tropical Medicine Foundation in Manaus, and one of the authors of the study.
Another study, published in the magazine Memórias do Instituto Oswaldo Cruz, confirms that the growth of Chagas disease in Pará, one of the country’s highest açaí juice-consuming states, is associated with the harvest season of the fruit between August and December.
This conclusion was based on analysis of the state records from Brazil’s Information System for Notifiable Diseases (SINAN), between 2000 and 2016. During this period, 16,807 cases of Chagas disease were reported, and 2,030 of them were confirmed. Most of the confirmed cases occurred during the second half of each year.
Juliana de Meis, immunologist of the Oswaldo Cruz Institute (IOC-Fiocruz), in Rio de Janeiro, tells SciDev.Net that further analysis of the data suggests that oral transmission increased much more than other infection routes in that period. De Meis believes that this new study adds to evidence that açaí is one of the main sources of infection by T. cruzi in the region.
According to the Brazilian Institute of Geography and Statistics, 54 per cent of the national production (800,000 tons of açaí per year) comes from 13,000 producers in the state of Pará.
In Belém, the capital of Pará, it is estimated that 200,000 liters of açaí are consumed per day during harvest season ‒ double the quantity consumed in other seasons. This makes it the second most consumed food in the city during that season.
Part of the local production is exported to other regions of Brazil, and further afield to the United States and European countries.
Chagas disease is one of the major health problems facing countries and states in the Amazon region, causing disability in infected people and more than 10,000 deaths per year.
Cases of the disease are growing systematically, says the second study, specifically in Brazil’s Northern Region. According to the 2015 epidemiological bulletin of the country’s Ministry of Health, 812 cases of oral transmission of Chagas disease were confirmed in the state of Pará between 2000 and 2013.
“However, everything indicates that these numbers are an underestimate”, points out De Meisor Angela Junqueira, a biologist at the Laboratory of Parasitic Diseases of IOC-Fiocruz, açaí juice contamination can be avoided by appropriate handling of the fruit, including dipping the fruit in boiling water for ten seconds and then spraying them with cold water.
“Although this procedure has been mandatory since 2012, the practice has not been used in the region”, she tells SciDev.Net.
Junqueira says the risks of disease transmission through açaí consumption outside of the northern region are low, because juice exported to other regions or countries undergo mandatory pasteurization.
“In the Northern Region … it is essential to invest in training of physicians and microscopy specialists so that they can identify the symptoms and make early lab diagnosis”, she suggests.
“It is also necessary to focus on staff training so that they adopt good management practices during the processing of açaí, such as covering the baskets and blenders, and washing the fruit with boiling water”, says Junqueira, adding that the fruit is important for the local economy and diet.
I’m still sorta amazed me and the barfblog.com gang get citied daily (and that after 15 years, Chapman can skate and sorta write).
So here’s one from Kenya.
Dining is a common phenomenon in major cities and towns, especially in modern lifestyle where people have limited time due to work and other related engagements. Indigenous restaurants have become a preference for most consumers although their patronage varies, attributed to various push factors such as health, curiosity and variety. Although hygiene is an important aspect in choosing where to dine, most customers are not keen to observe it.
This study explored food handlers’ hygiene practices as determinants of customers’ choice of selected African indigenous restaurants’ in Nairobi City County, Kenya. The study adopted a cross-sectional descriptive survey targeting 15 selected African indigenous restaurants. Cochran formula was used to determine a sample size of three hundred and eighty-four (384) customers from a population of 2,560 through convenient sampling. Data collection instruments were two questionnaires, an interview guide and an observation checklist. Qualitative data was ordered, coded and summarized in compilation sheets for easier analysis in addition to inferential statistics. Quantitative data was analyzed using statistical packages for social sciences with levels of significance established using paired tests with a cut-off point of P < 0.05, (95%) confidence and significance levels. Chi square Pearson’s correlation coefficient tests were calculated to identify the correlation between food handlers’ hygiene practices and customers’ choice of restaurants. The findings presented a c 2 = 4.244, df* = 2 and p = 0.133 which is > 0.05. With a significance level > 0.05 (0.133), the alternative hypothesis (H1) was rejected. The findings showed that there was no significant relationship between the two variables. Most customers were not keen on hygiene standards as evidenced in some restaurants where regardless of the poor hygiene practices present, there were still high flows of customers.
The study concluded that even though hygiene practices have an effect on the customers’ choice of the restaurants, the effect is not significant. The study recommended the public health authorities in the urban centers to educate all restaurant stakeholders on food hygiene regulations and inform consumers about hazards associated with improper handling of food. The study further recommended that restaurants operators to adhere to the food hygiene regulations and similar studies to be done in other localities, in rural restaurants, and to incorporate more restaurants
Evaluating the food handlers’ hygiene practices as determinants of customer choice at selected African indigenous restaurants in Nairobi City County, Kenya, 13 November 2018
Journal of Hospitality and Tourism Management p. 57-76
Sure, the kid got a sliver the other day, but I use the moments when her barefeet are on the counter to talk about microbiology.
A photo of a Subway employee resting her bare feet on a food-prep counter is concerning a health department and the restaurant chain.
Tara Renee took a photo of the worker at a restaurant in Michigan, talking on the phone while her uncovered feet were propped up on a counter where ingredients are stored.
“This is at the Subway on State St. near the U of M! Quite disgusting! I’m sure the health dept would have an issue with this. Bon appetit,” Renee wrote Friday on Facebook.
Sources told WXYZ local news the employee was the owner’s wife, although Yahoo Lifestyle could not confirm that.
“She’s denied ever doing this just three days ago, and there’s still been no admission of responsibility or personal apology to customers,” according to WXYZ.
Kip Klopfenstein, business development agent at Subway, tells Yahoo Lifestyle, “The behaviour in this photo is inconsistent with the high standards Subway requires of its restaurants. Food safety and restaurant cleanliness are top priorities. We are investigating and will take appropriate action.”
On Monday, Renee sent the photo to the Washtenaw County Health Department, the agency that oversees customer complaints and performs restaurant inspections in this Subway’s jurisdiction.
The image is a strong visual representation of a valid food safety concern, says environmental health director Kristen Schweighoefer.
“We explained to Subway why bare feet on a countertop was unhygienic,” Schweighoefer tells Yahoo Lifestyle. “My understanding is that the employee was tired and this was a lapse in judgment.”
About 15 years ago, some Aussie researchers, using motion-activated video cameras, found that however well-behaved cats were during the day, as soon as everyone went to sleep, it was party time, and the cats were everywhere.
In a story about how needles get into food and diagnosed – there’s been lotsa cases in Australia and NZ of late – the fun part is how New Zealand ERS scientists use their food forensics lab to track things down and in one case it was, again, cats (and happy 26th to this kid, who always loved — and sometimes tortured — her cats).
One complaint involving hair came from a milk company, which was continually finding ginger hairs in its on-line filter.
“We identified it as coming from a cat, so you get this image of the cat waiting until night time and jumping into the vat,” said scientist Darren Saunders.
Campylobacter as an inhabitant of the poultry gastrointestinal tract has proven to be difficult to reduce with most feed additives. The use of in-feed antibiotics have been taken out of poultry diets due to the negative reactions of consumer along with concerns regarding the generation of antibiotic resistant bacteria. Consequently, interest in alternative feed amendments to antibiotics has grown.
One of these alternatives, prebiotics has been examined as a potential animal and poultry feed additive. Prebiotics are non-digestible ingredients that enhance growth of indigenous gastrointestinal bacteria that elicit metabolic characteristics which are considered beneficial to the host. In addition, these compounds support microbial activities in the gastrointestinal tract that are antagonistic to the establishment of pathogens. There are several carbohydrate polymers that qualify as prebiotics and have been fed to poultry. These include mannoligosaccharides and fructooligosaccharides as the most common ones marketed commercially that have been used as feed supplements in poultry.
More recently several non-digestible oligosaccharides have also been identified as possessing prebiotic properties when implemented as feed supplements. While prebiotics appear to be generally effective in poultry and limit establishment of foodborne pathogens such as Salmonella in the gastrointestinal tract, less is known about their impact on Campylobacter.
This review will focus on the potential of prebiotics to limit establishment of Campylobacter in the poultry gastrointestinal tract and future research directions.
Potential for prebiotics as feed additives to limit foodborne campylobacter establishment in the poultry gastrointestinal tract
Frontiers in Microbiology
Sun A. Kim, Min J. Jang, Seo Y. Kim, Yichao Yang, Hilary O. Pavlidis, and Steven C. Ricke
Baskin Robbins decided to offer free soft serve ice cream to expectant mothers on May 21, 2008, in California, Chicago, New York, Nashville, and El Paso, Texas. It was apparently the beginning of a national roll-out of soft serve ice cream at Baskin Robbins.
I have no idea why they targeted expectant moms, or why they recruited a pregnant D-list celebrity like Tori Spelling as spokesthingy.
In 2015, a year after a giant recall of Snoqualmie ice cream tied to Listeria, a third illness was blamed on the bug after it apparently lingered in a machine used to make milkshakes for hospital patients.
Yet in Japan, Poop emoji soft-serve is here to haunt your dreams.
Sarnia is known as the armpit of Ontario, because it’s a chokepoint at the end of Lake Huron and full of oil refineries.
It’s the home of Canadian rockers, Max Webster and nothing else I can think of.
My first wife, the veterinarian with whom I had four beautiful daughters, whomst (I know that’s not a word) have now spawned three grandsons, was from Sarnia.
She would remind me occasionally that she got paid to castrate males of various species.
I slept comfortably for years.
Across the river on the American side is a town called Port Huron.
According to Roberto Acosta of M Live, these two (left) allegedly attempted to poison a recovery home manager by dumping heroin in her dinner.
Officers with the Port Huron Police Department were sent out around 9 p.m. Sunday, Jan. 13 to the home in the 1200 block of Lapeer Road where the 38-year-old victim resided with the two women and others.
The victim is the recovery home manager who heard rumors that she was being poisoned by the two clients, police said.
One of the suspects is believed to have placed heroin in the victim’s macaroni and cheese on Friday, Jan. 11. The victim thought the food tasted funny and eventually discarded the meal.
Port Huron road patrol officers and detectives investigated the incident. The victim was treated at McLaren Port Huron and evidence was obtained by police indicating she’d been poisoned.
Shanna Marie Kota, 39, and Sarah Elaine Prange, 22, were later arrested and lodged in the St. Clair County Intervention Center. Both suspects were arraigned Tuesday, Jan. 15 and pleaded not guilty to two felony counts of poisoning, punishable by up to 15 years in prison, and had their bonds set at $100,000 each, according to district court records.
The suspects are scheduled to be back in court later this month for a probable cause conference.
As a side note, when students collect news, we try to get them to verify the geographical location.
When this story came up, it was labelled Missouri.
My second partner spent part of her youth in Missouri. And part in Michigan.
Anyone who has watched the TV show, Ozarks, knows Missouri is its own special kind of place.
The French professor may not know veterinary technique, but it may not matter?
Dr. Matt Willis, Marin County’s public health officer, said the closure was issued on Jan. 3. and on the following day the state health department issued a recall order on Tomales Bay oysters that had been sold to 34 restaurants by Hog Island Oyster Co., based in Marshall.
“There were 44 confirmed cases of norovirus between Dec. 29 and Jan. 5 across the Bay Area,” Willis said. “Only seven of those 44 cases were Marin cases.”
Willis said there is no concern in this case that the outbreak is related to food handling, cultivation or harvesting practices.
“It’s likely this represents contamination of the water itself,” he said. “The water testing showed high levels of bacterial and viral contamination, which is normal following high rainfall over a long interval.”
Willis said it is unusual for a norovirus outbreak to be linked to oysters. He said there are typically about 20 norovirus outbreaks every year in Marin County, and they usually occur in places where people congregate in close quarters such as schools or nursing homes.
What bullshit.
There are plenty of Norovirus-related raw oyster outbreaks throughout the world weekly.
Maybe not in Marin County, Matt, but globally, yes.
“He made goat for me for dinner. He killed the goat,” Dorsey says, before clarifying that he didn’t actually witness the slaughter. “He killed it before. I guess he kills it. He kills it with a laser gun and then the knife.”
“Then we waited for about 30 minutes. He’s like, ‘I think it’s done now.’ We go in the dining room. He puts the goat down. It was cold. That was memorable. I don’t know if it went back in the oven. I just ate my salad.”
