Cats like (some) people

I have previously bemoaned the absence of warm-blooded pets in my emotionally crippling childhood.

Growing up in late-1960s suburbia, my parents thought dogs should run on farms like their dogs had, and cats were a nuisance.

So I had a turtle.
Turtles were inexpensive, popular, and low maintenance, with an array of groovy pre-molded plastic housing designs to choose from. Invariably they would escape, only to be found days later behind the couch along with the skeleton of the class bunny my younger sister brought home from kindergarten one weekend.

But eventually, replacement turtles became harder to come by. Reports started surfacing that people with pet turtles were getting sick. In 1975, the U.S. Food and Drug Administration (FDA) banned commercial distribution of turtles less than 4 inches in length, and it has been estimated that the FDA ban prevents some 100,000 cases of salmonellosis among children each year.

Maybe I got sick from my turtle.

Maybe I picked up my turtle, rolled around on the carpet with it, pet it a bit, and then stuck my finger in my mouth. Maybe in my emotionally vacant adolescence I kissed my turtle. Who can remember?

Then, one day in 1986, my now ex-wife and at the time veterinary student brought home two kittens from the clinic.

I named them Clark and Kent.

And as I was writing a science column for the university student paper in my spare time, I spent about three months writing about cat behaviour.

I’ve been fortunate to have cats and or dogs ever since.

Rachel Nuwer of the New York Times writes that in the perennial battle over dogs and cats, there’s a clear public relations winner.

Dogs are man’s best friend. They’re sociable, faithful and obedient. Our relationship with cats, on the other hand, is often described as more transactional. Aloof, mysterious and independent, cats are with us only because we feed them.

Or maybe not. On Monday, researchers reported that cats are just as strongly bonded to us as dogs or infants, vindicating cat lovers across the land.

“I get that a lot — ‘Well, I knew that, I know that cats like to interact with me,’” said Kristyn Vitale, an animal behavior scientist at Oregon State University and lead author of the new study, published in Current Biology. “But in science, you don’t know that until you test it.”

Research into cat behavior has lagged that into dogs. Cats are not social animals, many scientists assumed — and not as easy to work with. But recent studies have begun to plumb the depth of cats’ social lives.

“This idea that cats don’t really care about people or respond to them isn’t holding up,” Dr. Vitale said.

In a study in 2017, Dr. Vitale and her colleagues found that the majority of cats prefer interacting with a person over eating or playing with a toy. In a 2019 study, the researchers found that cats adjust their behavior according to how much attention a person gives them.

Other researchers have found that cats are sensitive to human emotion and mood, and that cats know their names.

They recruited owners of 79 kittens and 38 adult cats to participate in a “secure base test,” an experiment commonly used to measure bonds that dogs and primates form with caretakers.

A similar test is also used for human infants. It is based on the theory that infants form an innate bond with caretakers that manifests as a strong desire to be near that person.

In the experiment, which lasted six minutes, cat and kitten owners entered an unfamiliar room with their animals. After two minutes, the owner left the room, leaving the cat or kitten alone — a potentially stressful experience for the animal. When the owner returned two minutes later, the researchers observed the feline’s response.

About two-thirds of cats and kittens came to greet their owners when they returned, and then went back to exploring the room, periodically returning to their owners. These animals, the researchers concluded, were securely attached to their owners, meaning they viewed them as a safe base in an unfamiliar situation.

We have two fluff-balls currently, siblings, one is a service cat that cuddles when she senses you are sad and constantly sleeps with our daughter, and the other is a hormonal mess of male anxiety, hates to be touched and meows constantly beginning at 4 a.m. or really any time.

Shurley not: Food safety education of employees and the public

Food safety training is like psychotherapy: Sure, I understand the theory, the neural pathways, the addictive brain, but will that change my behavior (shurley not).

But there’s always hope – in place of well-designed studies that measure success, failure, and actual experiments with novel approaches. Most studies get tossed on the rhetorical pile of we-need-more-education crap.

Here’s the abstracts for two recent papers:

Effectiveness of food handler training and education interventions: A systematic review and analysis

Journal of Food Protection vol. 82 no. 10

Ian Young, Judy Greig, Barbara J. Wilhelm, and Lisa A. Waddell

https://doi.org/10.4315/0362-028X.JFP-19-108

https://jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-19-108

Improper food handling among those working in retail and food service settings is a frequent contributor to foodborne illness outbreaks. Food safety training and education interventions are important strategies to improve the behaviors and behavioral precursors (e.g., knowledge and attitudes) of food handlers in these settings.

We conducted a comprehensive systematic review to identify, characterize, and synthesize global studies in this area to determine the overall effectiveness of these interventions. The review focused on experimental studies with an independent control group. Review methods included structured search strategy, relevance screening of identified abstracts, characterization of relevant articles, risk of bias assessment, data extraction, meta-analysis of intervention effectiveness for four outcome categories (attitudes, knowledge, behavior, and food premise inspection scores), and a quality of evidence assessment.

We identified 18 relevant randomized controlled trials (RCTs) and 29 nonrandomized trials. Among RCTs, 25 (64%) unique outcomes were rated as high risk of bias, primarily owing to concerns about outcome measurement methods, while 45 (98%) nonrandomized trial outcomes were rated as serious risk of bias, primarily because of concerns about confounding bias. High confidence was identified for the effect of training and education interventions to improve food handler knowledge outcomes in eight RCT studies (standardized mean difference = 0.92; 95% confidence interval: 0.03, 1.81; I2 = 86%). For all other outcomes, no significant effect was identified. In contrast, nonrandomized trials identified a statistically significant positive intervention effect for all outcome types, but confidence in these findings was very low due to possible confounding and other biases.

Results indicate that food safety training and education interventions are effective to improve food handler knowledge, but more evidence is needed on strategies to improve behavior change.

Gaps and common misconceptions in public’s food safety knowledge

British Columbia Institute of Technology

Kathy Kim, Helen Heacock

https://pdfs.semanticscholar.org/b78e/7eb080d0fe5a95f95e0b140ca183277c81cb.pdf

Background: Incidence rates of some foodborne illnesses (FBIs) in BC still remain on the rise despite numerous initiatives to prevent FBIs. This rise over the years has been attributed to gaps in the public’s food-safety knowledge and practices. In order to decrease incidence rates and prevent future FBIs, efforts should be made to identify common misconceptions in the public’s food safety knowledge. With a focus on the Metro Vancouver population, common misconceptions in food safety were found and their knowledge level towards the misconceptions was analyzed.

Methods: An in-person survey was conducted in three locations in Metro Vancouver. The survey asked for demographics information, perceived food safety knowledge and food safety misconceptions. ANOVA and Independent Sample T-test were administered to analyze results.

Results: No statistically significant difference in food safety knowledge was found between groups by gender, age, and geographic region. The majority of participants rated their food safety knowledge as moderate but they demonstrated a poor knowledge level in food safety.

Conclusion: The public’s knowledge level should be improved to prevent further rises of FBIs. Initiatives involving the provincial Foodsafe certification program, secondary school curriculums and health authority websites can be utilized to educate the public.

From the duh files: Here’s why consumers don’t use thermometers when cooking

I told Amy when I die and my brain is carved up in Sydney, my epitaph should be, improving food safety, one thermometer at a time.

I still feel naked when cooking without a thermometer.

According to a study conducted by researchers at Purdue University, few people use thermometers when they cook—even if they know how. 

One of the major reasons that consumers don’t use thermometers, researchers found, is because they tend to draw inspiration from outside sources—celebrity chefs, cookbook authors, magazines, restaurant managers, and food blogs. These outlets rarely ever mention or demonstrate the importance of cooking food to proper temperatures.

“We see that celebrity chefs simply rely on time estimates in their recipes or cut through the meat to show there is no blood or pink. That doesn’t always mean the food is safe, however,” says Yaohua “Betty” Feng, an assistant professor of food science at Purdue. “That affects the behaviors of home cooks and professional cooks. If their role models aren’t using thermometers, why should they? But if chefs preparing food on television or social media would include the use of a thermometer to ensure the food is thoroughly cooked, it would have an impact on their viewers.”

Feng worked with University of California’s Christine M. Bruhn to analyze 85 studies from over two decades to understand knowledge, attitudes, and behaviors associated with thermometer use. Despite it being considered a best practice in home and professional kitchens, thermometer use is low.

In one study, two-thirds of people reported owning a meat thermometer, but less than 20 percent used it all the time to check the temperature of chicken, and less than 10 percent used it all the time for hamburgers. About half of consumers say that thermometers aren’t necessary to check the doneness of egg or meat dishes.

Feng also noted that many people are unsure which type of thermometer to buy or how to correctly use them, including where to place the thermometer in the food, the correct endpoint temperatures, proper temperature calibration for the thermometer, and proper cleaning and sanitation. About 95 percent of people in one study did not clean their thermometers after use.

The U.S. Department of Agriculture National Institute of Food and Agriculture’s Agriculture and Food Research Initiative supported this research. The results were published in the Journal of Food Protection in January 2019.

Get a stool sample it may improve your food safety knowledge in Vietnam

Consumption of fast food and street food is increasingly common among Vietnamese, particularly in large cities. The high daily demand for these convenient food services, together with a poor management system, has raised concerns about food hygiene and safety (FHS). This study aimed to examine the FHS knowledge and practices of food processors and sellers in food facilities in Hanoi, Vietnam, and to identify their associated factors.

A cross-sectional study was conducted with 1,760 food processors and sellers in restaurants, fast food stores, food stalls, and street vendors in Hanoi in 2015. We assessed each participant’s FHS knowledge using a self-report questionnaire and their FHS practices using a checklist. Tobit regression was used to determine potential factors associated with FHS knowledge and practices, including demographics, training experience, and frequency of health examination.

Overall, we observed a lack of FHS knowledge among respondents across three domains, including standard requirements for food facilities (18%), food processing procedures (29%), and food poisoning prevention (11%). Only 25.9 and 38.1% of participants used caps and masks, respectively, and 12.8% of food processors reported direct hand contact with food. After adjusting for socioeconomic characteristics, these factors significantly predicted increased FHS knowledge and practice scores: (i) working at restaurants and food stalls, (ii) having FHS training, (iii) having had a physical examination, and (iv) having taken a stool test within the last year.

These findings highlight the need of continuous training to improve FHS knowledge and practices among food processors and food sellers. Moreover, regular monitoring of food facilities, combined with medical examination of their staff, should be performed to ensure food safety.

Evaluating food safety knowledge and practices of food processors and seller working in food facilities in Hanoi, Vietnam, April 2018

Journal of Food Protection, vol 81, no 4

BACH XUAN TRAN,1,2 HOA THI DO,3 LUONG THANH NGUYEN,1 VICTORIA BOGGIANO,4 HUONG THI LE,1 XUAN THANH THI LE,1 NGOC BAO TRINH,1 KHANH NAM DO,1 CUONG TAT NGUYEN,5* THANH TRUNG NGUYEN,5 ANH KIM DANG,1 HUE THI MAI,1 LONG HOANG NGUYEN,6 SELENA THAN,5 and CARL A. LATKIN2

https://doi.org/10.4315/0362-028X.JFP-17-161

Food safety: Keep the ego in check

The gap between food safety attitudes and behaviour is well acknowledged. Bridging this gap is critical in controlling foodborne illnesses.

Understanding the basis for behavioural outliers in food safety practices can be vital for persuading and transforming future unfavourable food safety behaviour(s). However, there appears to be limited insights available on this subject. This study investigates the extent to which Khebab vendors relate with the food safety attitude-behaviour gap hypothesis and whether this gap is stratified by education and training exposure. Employing interviews and non-participant observation, data was collected from 50 vendors in the Cape Coast Metropolis in Ghana.

The results indicate a significant gap between food safety attitude and behaviour, irrespective of educational status and training. It was also found that home-based food safety socialisation, customer dissatisfaction and associated consequences and egoistic tendencies accounted for outliers.

There is information in the tails: Outliers in the food safety attitude-behaviour gap

Food Control, 29 December 2017

Susana Moreaux, Charles Adongo, Ishmael Mensah, Francis Amuquandoh

https://doi.org/10.1016/j.foodcont.2017.12.024

https://www.sciencedirect.com/science/article/pii/S0956713517306035

Fail: Paulding County restaurant inspections

Food safety is behavior-based. Public health inspections are a necessary means to ensure compliance with food safety regs but are a snap shot in time. It may be more beneficial to provide some on-site training during the inspection to effectively engage operators. They’ll be in their own environment, feel comfortable, and by actually working with them hands-on; you can break the English-as-second language barrier, if that exists.

Doug Gross reports

Two different Paulding County restaurants failed their health and safety inspections this past week, with inspectors finding problems ranging from raw chicken being stored on the floor to food that should have been thrown away still being in the cooler.
China Wok, off of Dallas Nebo Road at 4813 Ridge Rd., scored a 63/U on its inspection Tuesday and Las Palmas Restaurant, at 480 Watts Rd. in Hiram, scored an even lower 55/U on Monday.
At China Wok, inspectors said they found raw chicken being stored in a plastic bin on the floor. Rangoons were found in a small metal bowl being stored on top of a trash can. In the cooler, an uncovered container of raw chicken was being stored above containers of sauce and another bowl of raw chicken was being stored above green onions.
Food residue was found on a knife and potato peeler that were supposed to be clean, an employee was wearing a charm bracelet while preparing food and another was serving food without any kind of hair restraint.
Managers were found not to be properly trained and the restaurant couldn’t show that workers had gotten the proper food safety training.
At Las Palmas, cooked pork, pasta noodles, stuffed peppers and refried beans all were found with date markings that meant they should already have been thrown out. The marking on the beans suggested they were more than two-and-a-half weeks old.
Packages of raw ground beef were being stored next to lettuce, raw shrimp was left in a sink to thaw, two microwaves had food debris in them from the day before and food was being stored at the wrong temperature.
Managers didn’t display they’d had the proper training and the restaurant had no established procedures for what to do if a customer gets sick while there, the report said.
According to state policies, the restaurants will be inspected again within the next 10 days. If either hasn’t addressed the problems from the original inspection by then, inspectors could shut the restaurant down until the problems are fixed.

Not going to solve the issue. The problems may be altered temporarily and the restaurant will be open for business. However, from my experience, unless you can tackle the underlying issues that contributing to the problems initially; the restaurant will resort its’ original state. It’s all about behavior and effective training.

Add food safety cards: Texas restaurant hands out rule cards instructing how kids should act

A restaurant is hoping to pre-empt unruly child behavior by giving parents with kids a rule card about proper table manners when they get seated.

cuchara_english-570x398Can diners have food safety cards they can hand to staff?

For the last few months, d, a Mexican restaurant located in the suburbs of Houston, Texas, has been handing out illustrated cards to families that come in to dine. The colourful card shows a happy family eating with text below that reads:

“Children at Cuchara don’t run or wander around the restaurant. They stay seated and ask their parents to take sthem to the rest room. They don’t scream, throw tantrums or touch the walls, murals, windows or other patrons. They are respectful!”

According to TV news service KHOU, the restaurant isn’t trying to discourage parents from bringing in their kids but they do want diners to be mindful of how their children behave.

The move comes after the restaurant suffered $1500 in damage six months ago, when a child scratched one of its walls featuring hand painted murals by Mexico City artist Cecilia Beaven.

So far, the restaurant says the reaction to the cards has been overwhelmingly positive.

Who can control cats? Visual audit of food safety hazards present in homes in an urban environment

Research utilizing both survey and observational techniques has found that consumers do not accurately report their own food handling behaviors.

braunwynn.kittens.03The goal of this study was to objectively observe conditions related to food safety risks and sanitation in domestic kitchens in an urban environment. Subjects (n = 100) were recruited from Philadelphia, PA. Homes were visited over a one-year period by two trained researchers using a previously developed audit tool to document conditions related to sanitation, refrigeration, and food storage.

Potential food safety risks identified included evidence of pest infestation (65%), perishable food stored at room temperature (16%), storage of raw meat above ready-to-eat foods (97% of homes where raw meat was present), and a lack of hot running water in the kitchen (3%). Compliance with correct refrigeration practices was also low, with 43% of refrigerator temperatures ≥ 41°F, and only 4% of refrigerators containing a thermometer.

Consumers of minority race/ethnicity were more likely to have evidence of pest infestation in the home, lack a dishwasher and lack a cutting board in the kitchen, while Caucasian consumers were more likely to have an animal present in the kitchen during the audit visit.

 

Signs don’t work: Employees must wash hands

 Handwashing is important in preventing microbial cross-contamination. The US FDA Model Food Code requires that handwashing sinks have a sign or poster nearby that is visible to employees washing their hands.

jon.stewart.handwashing.2002This research collects and reviews existing handwashing signs and subjects them to quantitative analysis. An Internet search produced a database of handwashing signs. Lather time, rinse time, overall wash time, water temperature, water use, drying method, technique, and total number of steps were recorded.

Eighty-one unique handwashing signs were identified. Each sign had between one and thirteen steps. Thirty-seven signs indicated a specific lather time, with average time ~18 s. No sign suggested > 20 s lather, and none suggested < 10 s lather. Twenty-four signs recommended use of warm water. Two signs recommended 100°F (37.8°C) water and one recommended hot water. Sixty-two signs made a recommendation on drying hands, and fifty-three suggested using a paper towel.

Our analysis reveals that handwashing sign instructions can vary quite widely. Lack of consistent hand wash guidance on signage may contribute in part to a lack of handwashing consistency and compliance. Our study serves as a foundation for future research on handwash signage. 

Quantitative analysis of recommendations made in handwashing signs

Food Protection Trends, vol. 35, no. 4, pp. 270-279, July 2015

Dane A. Jensen, Donald W. Schaffner

http://www.foodprotection.org/publications/food-protection-trends/article-archive/2015-07quantitative-analysis-of-recommendations-made-in-handwashing-signs/

 

Ignoring the safety: NZ company guilty of supplying Listeria-infected meat to hospital

We won’t get caught. No one got sick yesterday, so there’s a greater chance no one will get sick today.

These basics of of the human psyche continue to undermine tragedies from Bhopal to BP to the Challenger and food safety.

But with all the toys and technology, you’ll be found out – so act accordingly, even if decent humanity is not enough against the directive of profit.

A meat processor, its director and an employee have admitted selling Listeria-contaminated meat to the Hawke’s Bay Hospital and omitting to listeria4provide test results showing meat had tested positive.

The Hawke’s Bay District Health Board discovered cold ready to eat meats supplied by the company was contaminated in July 2012, after a number of Listeria cases had been linked to the hospital kitchen.

The outbreak claimed the life of 68-year-old Patricia Hutchinson on June 9 that year, and contributed to the death of an 81-year-old woman on July 9. Two other people were infected.

Bay Cuisine has pleaded guilty to charges laid under the Food Act and was not charged in connection with the Listeria infections.

When the health board discovered a link between the infections and the hospital kitchen it sent 62 unopened plastic pouches of Bay Cuisine meat products to ESR for testing. All the pouches were found to contain Listeria.

A summary of facts complied by the Ministry for Primary Industries said the company had the contract to supply the hospital since 2002.

The summary states that on July 9, 2012 the DHB requested copies of all test results Bay Cuisine had carried out for Listeria. Production manager Christopher Mackie replied by telling the DHB a batch of corned silverside had tested negative for Listeria, when in fact it had tested “presumptive positive”.

The following day an officer from the Ministry, investigating the Listeria cases at the hospital, requested test results. Mackie sent these on July 13 but again omitted reports showing that some products had tested “presumptive positive”.

But analysis of cellphone text messages between MacKie and company director Garth Wise show that on the evening of July 12 Wise had sent a text to Mackie suggesting that he “hold back the presumptive listeria ones [results] as there is only 3 or 4 of them and we just send the good”.

A subsequent search of the Bay Cuisine premises by the Ministry found the company had not provided the original, correct spreadsheet to the Ministry. This spreadsheet showed positive Listeria tests for meat products on June 18 and July 10.

Bay Cuisine, Wise and Mackie appeared in Napier District Court on Friday.

Through its lawyer Jonathan Krebs the company pleaded guilty to five representative charges of selling contaminated food, one charge of suppressing test results and one charge of omitting to provide information to the Ministry. Mackie pleaded guilty to one charge of suppressing test results and one of omitting information. Wise pleaded guilty to one charge of omitting information.

More than 140 other charges were dropped by the Ministry. The company and the men vacated not-guilty pleas that had entered a year ago.

Other charges to which the company pleaded guilty related to meats it had provided to various outlets between May and July 2012.

The company faces a fine of up to $500,000 on the charges of deception and omitting information and fines of up to $5000 for each of the other five charges. Wise and Mackie faces a maximum fine of $100,000.