Authorities, restaurant tight-lipped on Australian Salmonella probe

Posted on May 20, 2013 by Douglas Powell

The restaurant at the center of Canberra’s largest salmonella outbreak and ACT Health are tight-lipped on the progress of an investigation.

With more than 60 affected diners considering joining a class action law suit, owners of The Copa restaurant at Dickson refused to speak to Fairfax Media on Monday afternoon and said no comment would be made until the public release of the official report.

ACT Health said on Friday and again on Monday that staff were too busy to respond to questions put to them relating to the incident.

No new cases of salmonella-related illnesses presented at Canberra hospitals over the weekend; leaving the total number of people affected at 140, with 15 of those admitted for treatment.

The Canberra Times reports that dozens of people have responded to statements by The Copa on social media, criticizing the response from restaurant owners after Saturday’s reopening and demanding a public apology.

”Your continued support? In what manner? My wife was hospitalised and I was treated at the ED department … not so much [as] a phone call,” one said. ”Reopening today doesn’t show signs of empathy for the ones that spent days at the hospital for eating something that had salmonella at your restaurant.”

Other users called for suppliers to the business to be identified, while a small number of diners promised to return to the restaurant this week.

A table of raw-egg related outbreaks in Australia is available at http://bites.ksu.edu/raw-egg-related-outbreaks-australia.

In Australia, eggs bigger source of food poisoning than chicken

Posted on May 18, 2013 by Douglas Powell

As some of the 140 sickened with Salmonella linked to raw egg mayonnaise in Canberra prepare for legal action, The Canberra Times confirms that Australia has an egg problem (that’s what the headline says).

There has been an average of 100 cases a year of salmonella poisoning – or salmonellosis – in the ACT since 1991, but the number is actually higher as not everyone affected seeks medical attention.

Last year, there were 241 cases in the ACT, well above the 23-year historical average.

Rising national rates of salmonella infection led to the introduction of a national food standard for egg producers late last year to address the risk of egg products in salmonellosis. The national standard prohibits the sale of cracked and dirty eggs, and requires individual eggs to be stamped with the producer’s unique identification so they can be traced, but they say it is too early to tell whether it has had a positive effect.

The measures do not answer all the issues either, as it is up to individual jurisdictions to enforce the standard, although NSW has had an Egg Food Safety Scheme in place since 2010 for anyone producing more than 20 dozen eggs a week.

And with the largest-ever salmonella outbreak in the territory determined to be from the mayonnaise at the Copa Brazilian Churrasco restaurant, there is a lesson for all in food safety.

“I think there’s a pretty good awareness of food safety risks in general,” said John Hart, national chief executive of the Restaurant and Catering Association, “but this area and the risk that eggs pose is showing up to be an area where there isn’t sufficient education as to the risks.

“We’ve had two outbreaks of that nature in the ACT in recent times, and it’s certainly an area in which we need some significant education to stop these sort of outbreaks occurring. It seems that most of the incidents and significant incidents we’ve had in recent times have all been around eggs.”

The Restaurant and Catering Association says it’s going to do more education about raw egg risks, but for budding chefs who fancy some homemade aioli or nanna’s tiramisu, the buck stops with them.

Australian National University professor of infectious diseases and microbiology Peter Collignon said last year that distinguishing between egg providers was not necessarily enough.

”Any egg, whether it’s commercial or free range, can be an issue,” Mr Collignon said.

”My view is whatever egg I get from whatever source, it’s too hard to know, so I cook it.”

A table of raw-egg related outbreaks in Australia is available at http://bites.ksu.edu/raw-egg-related-outbreaks-australia.

Mother’s Day from hell: 140 Salmonella cases now linked to Canberra restaurant

Posted on May 16, 2013 by Douglas Powell

The Honeybees family had dinner at the The Copa Brazilian Churrasco in Canberra for Mother’s Day last week and they ended up in hospital with salmonella poisoning.

“My brother started feeling ill at 6:30am and it escalated quite quickly from there. He was screaming in agony and we all just started dropping like flies,” a member of the Honeybee family Robert told Australia’s Today/Tonight current affairs program.

Robert and his five family members went to Canberra Hospital, where due to the sheer number of people affected by the salmonella outbreak meant staff had to activate an emergency lockdown protocol.

“It was a bit like a war zone. The nurses at the hospital were in disbelief as more and more people came in,” Robert said.

“The whole family, especially those of us that don’t have sick days, took two weeks off work potentially.

“Everyone will be expecting some form of compensation, from the way everyone was feeling the severe pain and the long-term suffering.”

ACT Chief Health Officer, Dr Paul Kelly said the number of suspected Salmonella cases linked Mother’s Day dinning at the restaurant now tops 140, of which 30 are confirmed cases and 15 people have been hospitalized.

Over 100 Salmonella cases now linked to restaurant; 60 additional illnesses from unrelated outbreak at separate Canberra restaurant

Posted on May 15, 2013 by Douglas Powell

ACT Chief Health Officer Dr Paul Kelly today said that ACT Health is currently investigating an outbreak of Salmonella gastroenteritis linked to a local restaurant. Over 100 suspected cases of gastrointestinal illness have been reported among persons who ate at the restaurant. Twenty of these have had Salmonella confirmed by laboratory testing Fifteen people have been hospitalised.

“ACT Health is working closely with the restaurant to determine the cause of the outbreak,” Dr Kelly said.

The restaurant has been identified in Australian media as The Copa Brazilian Churrasco.

However, Dr. Kelly said the number of new cases appears to have peaked, and emergency response protocols at Canberra Hospital and Calvary Hospital have been deactivated.

“Additional cases may continue to be identified, however the acute response phase of current operations is considered over.

Dr. Kelly also said today that ACT Health is investigating an outbreak of gastroenteritis linked to another food premises. Over 60 suspected cases of gastrointestinal illness have been reported among persons who ate at the premises on Sunday 12 May.

“No organism has been identified for the second outbreak. None of the cases associated with the second outbreak have been hospitalised.

“Today the restaurant is closed and ACT Health is currently working closely with the restaurant’s management to establish the cause of the outbreak. The restaurant has provided names of bookings and ACT Health are contacting patrons of the restaurant.

“This outbreak is routine in nature and to date no one interviewed have sought medical attention at general practice or hospital as a result of this outbreak. People affected appear to be recovering quickly,” Dr Kelly said

“Symptoms have been including diarrhea, abdominal pain, nausea and vomiting.

80 now sick from Salmonella, 13 in hospital, linked to Canberra restaurant; unrelated outbreak uncovered at second rest.

Posted on May 15, 2013 by Douglas Powell

The number of confirmed Salmonella cases has skyrocketed to 80, and is believed to be the largest outbreak of its kind ever seen in the Australian Capital Territory.

Thirteen people remain in hospital on Wednesday, with the number rising significantly from three confirmed cases on Tuesday.

The official number of affected patrons continues to rise as more people arrive at hospital emergency departments with gastroenteritis symptoms after eating at The Copa Brazilian Churrasco over the weekend in Canberra.

ACT Chief Health Officer Paul Kelly told The Canberra Times health officials were working with the restaurant owners to try and pin down the source of the outbreak, but it was still not known.

Dr Kelly said hospitals were also under additional strain due to another unrelated food poisoning outbreak in the southern suburbs from the weekend.

Another outbreak of gastroenteritis was reported by several diners at a southside venue, which closed its doors after receiving complaints.

Both Canberra and Calvary hospitals have been inundated by violently ill patients, forcing ACT health to enact its emergency plan, usually in place for large-scale flu outbreaks.

”The restaurant is voluntarily closed. They’ll remain closed until we’re satisfied that it’s safe.”

Dropping like flies; at least 20 sick, 5 hospitalized in Canberra food poisoning outbreak

Posted on May 14, 2013 by Douglas Powell

Australia still has an egg problem.

Or at least a Salmonella problem.

According to the Canberra Times, five people have been hospitalized and more than 20 are sick as investigations continue into one of the largest spates of food poisoning recorded in the Australian capital in recent years.

But it’s nothing new; and is an embarrassment to the Australian capital which routinely preaches food safety adherence.

In Dec. 2011, Silo Bakery in Canberra was forced to shut for three days after ACT Health detected salmonella in mayonnaise used in a chicken roll.

It is believed raw egg in the mayonnaise was to blame for the salmonella outbreak which allegedly affected more than a dozen people.

At least 22 people were sickened with salmonella in Dec. at the Canberra bakery. In the aftermath of the outbreak, Silo co-owner Leanne Gray said officials have advised buying commercial mayonnaise or using pasteurized eggs. Her response: “That’s the foulest thing you’ve ever seen, so I said no, I won’t.”

Bye bye.

Seventeen months later and The Canberra Times has received reports from numerous readers who have fallen ill as part of a Salmonella outbreak in recent days, after eating at the newly opened The Copa Brazilian Churrasco in Dickson.

A spokesman from The Copa – open for less than a week – confirmed it was working with a team from ACT Health, having voluntarily closed its doors this week citing ventilation exhaust issues.

Chief Health Officer Paul Kelly said he was first notified by Calvary Hospital staff about 10am on Monday regarding the influx of patients, who have now been confirmed as having contracted salmonella.

”It’s usually from food and the most likely thing is it’s probably egg-based,” he said. ”But it can be chicken, it can be salads.”

Dr Kelly said there were 22 reported cases and five had been hospitalised as of Tuesday, but he said ”there certainly will be more.”

He said it appeared those affected by food poisoning symptoms had eaten at the same restaurant, where a buffet-style meal had been served.

He confirmed inspections were being carried out on site and investigators had taken swabs of surfaces and samples of available food from the weekend.

Dr Kelly said it was ”one of the biggest” cases in recent years in Canberra, which has now recorded five widespread cases of food poisoning since late 2010. ”We’ve seen four of a similar size,” he said. ”Each of them have been associated with egg.”

Marcela Valenzuela described the emergency department of Calvary Hospital as ”like a war zone” with around 20 people separated from the other emergency patients in a makeshift ward on drips, antibiotics and some even morphine.

Her mother was first admitted with food poisoning on Monday morning, but like many others was treated, sent home, then admitted again.

Ms Valenzuela and her mother were part of a group of 10 dining at the Copa Brazilian Churrasco on Saturday night, with only Ms Valenzuela and friend Carlos Obando escaping illness – as both happened to be on antibiotics. The first Ms Valenzuela knew something was wrong was when a friend messaged her on Monday to ask if she was feeling OK.

”She said, ‘they’re falling like flies, there are a few people already in hospital’ … I rang my mum and she goes, ‘I’ve been up all night with diarrhea and vomiting’, so we brought her in [to hospital],” she said. ”I can’t blame [the restaurant] because we don’t know yet where it comes from – maybe it was something that they bought that was already contaminated.”

She said the scenario could have been worse had the fully booked restaurant not been forced to close around 7pm on Saturday due to faulty exhaust fans, with patrons not charged for their meals.

But the free dinner was not enough to make up for the immediate medical costs. ”Who’s going to pay the bill here?” Mr Obando asked.

A table of raw-egg related outbreaks in Australia is available at http://bites.ksu.edu/raw-egg-related-outbreaks-australia.

Puppy ban after 15 sickened by Campylobacter in Aust. aged care facility

Posted on March 18, 2013 by Douglas Powell

Health officials have recommended puppies be banned from aged care facilities after two outbreaks of Campylobacter gastroenteritis in a Canberra nursing home.

But trained adult dogs will still be able to visit aged care homes.

The Age reports a paper to be presented at a Communicable Diseases Conference in Canberra on Tuesday will outline how15 people were infected during two separate gastroenteritis outbreaks in the nursing home between April and June last year.

A healthy four-month-old puppy was identified as the likely cause of the outbreaks and excluded from the facility.

”Campylobacter jejuni was recovered from both human and canine faecal samples,” the study findings said.

”A review of published literature showed puppies extensively shed Campylobacter species.

”The [aged care] setting and low infective dose also made transmission likely, despite the varying degrees of contact between the puppy and cases.

”While infection control practices were generally appropriate, the facility’s animal policy did not adequately address potential zoonotic risk.”

Clearly incapable of managing eatery; Canberra Chinese restaurant

Posted on November 28, 2012 by Douglas Powell

The former owner of a Chinese takeaway breached for “deplorable” violations of food laws was clearly incapable of managing an eatery, a magistrate has said.

But Simon Tu has escaped a fine after his lawyer said he had absolutely no capacity to pay off any financial punishment the court might mete out.

The Canberra Times reports that Magistrate Peter Dingwall on Wednesday said the 59-year-old’s kitchen-hand experience failed to prepare him for the realities of running a commercial kitchen.

He convicted Tu, who has little education or English, for two breaches of the Food Act and placed him on an 18-month good-behaviour order.

Health authorities shut down the Hong Kong Inn in Holt in March last year after inspectors decided a prohibition order was needed to “prevent or mitigate a serious danger to public health”.

Raw meat was stored above sauces and vegetables, posing a contamination risk, and the kitchen surfaces were covered in “extensive contamination” including dirt and grease.

Food was badly stored, uncovered and in dirty ice cream containers.

The floor was covered in debris and grease; utensils posed “a high risk of physical, microbial and chemical contamination”.

And the staff wash-basin was cluttered, had no soap and wasn’t connected to warm running water.

The eatery was shut down for about six weeks until health authorities lifted the prohibition notice.

By the time he received the all clear Tu’s lease on the premises expired and he had walked away from the business.

Canberra Clubs soften view on food safety disclosure trial

Posted on August 20, 2012 by Douglas Powell

I’m still learning to speak Australian, so I’m not sure what the registered clubs lobby is, although I’m guessing it’s not something out of The Flintstones. Maybe it’s like the volunteer firefighters in Bedrock (everything’s made of stone).

The Canberra Times reports the registered clubs lobby has softened its opposition to a mandatory food safety ”scores on doors” scheme for food outlets and called for a voluntary trial of the scheme.

The ACT government and the Greens have both promised to introduce government scores on doors, or star ratings scheme after the October 20 territory election.

Under the scheme, restaurants would have to prominently display government-issued hygiene ratings.

ClubsACT chief executive Jeff House yesterday contacted the government and suggested that as a compromise a six month trial be conducted of the hygiene-rating system.

”It’s much better as a matter of principle to trial something before you implement it, particularly when it hasn’t been done here before,” Mr House said.

Mr. House and others in Canberra, here’s some background.

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

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

Filion, K. and Powell, D.A. 2011. Designing a national restaurant inspection disclosure system for New Zealand?. ?Journal of Food Protection 74(11): 1869-1874?http://www.ingentaconnect.com/content/iafp/jfp/2011/00000074/00000011/art00010??

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

Australian bakery fined $12K food safety breaches

Posted on July 31, 2012 by Douglas Powell

The Canberra courts are on a roll, first convicting a cafe for serving Salmonella and now fining a bakery $12,000 for breaches of food safety laws.

The bakery in Charnwood is the latest Canberra food outlet to be convicted in the ACT Magistrates Court for having poor food handling standards and a dirty kitchen.

The court heard since the charges were laid last year the owners have spent more than $100,000 on a renovation and have improved their practices to meet the ACT’s legal guidelines.

The court heard on the day of the inspection the kitchen had been found with dirt, flour and grease caked on various items.

A batch of pies had also been out of the oven and not refrigerated for more than six hours.

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