Tag Archives: Monty Python

Why people ignore risk: EFSA@10 Conference opens with call to further strengthen risk assessment ‘community’

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Monty Python says Americans like to talk.

Europeans sure like to talk. Amy is faux European, being a French professor, and she talks all the time.

And who uses dick fingers around the word community?

But talk doesn’t help people who are barfing: like the 53 who were killed and 4,400 who were sickened by raw sprouts last year.

Hundreds of the world’s leading food safety experts are gathering in Parma this week to take part in a high-level scientific conference organized by the European Food Safety Authority (EFSA) to mark its tenth anniversary.

Does high-level mean they are all stoned?

The two-day event, “Challenging boundaries in risk assessment – sharing experiences”, which kicked off this morning (7 November), brings together global specialists from a wide range of scientific disciplines who will be debating the frontiers in risk assessment and considering future key issues and opportunities.

Hubert Deluyker, EFSA’s Director of Science Strategy and Coordination, outlined the Authority’s critical role in developing risk assessment in Europe, emphasized the necessity for a continued commitment to scientific cooperation and re-affirmed the need for a regulatory environment that evolves with scientific developments yet remains predictable.

“EFSA functions thanks to the EU risk assessment community,” said Dr Deluyker. “And we are central to its progress, for instance through the development of guidance that has harmonised and modernised methodologies relating to risk assessment for food and feed over the past decade.”

Awesome.

Blessed are the cheesemakers who don’t include listeria

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A Washington state cheese processor and distributor has agreed to keep its products off the market until they are proven safe for consumption as part of a consent decree of permanent injunction with the U.S. Food and Drug Administration.

Del Bueno, of Grandview, Wash., which processes a variety of cheeses and distributes them to specialty grocery stores and restaurants, and owner Jesus Rodriguez, agreed to terms of the consent decree entered by U.S. District Judge Lonny R. Suko of the Eastern District of Washington, on April 3.

Under the consent decree, Del Bueno cannot process or distribute food until it demonstrates that it has developed a control program to eliminate Listeria monocytogenes from its production facility and products.

Del Bueno must, among other actions, hire an independent laboratory to collect and analyze samples for the presence of Listeria, retain an independent sanitation expert, develop a program to control Listeria for all employees in both English and Spanish, and destroy all food items currently in the facility. Once the company is permitted to resume operations, the FDA may still require the company to recall products or cease production if future violations occur.

“When a company continues to produce food that presents a risk for consumers, the FDA will take action,” said Dara A. Corrigan, the FDA’s associate commissioner for regulatory affairs. “We will not hesitate to protect the public’s health.”

FDA and Washington State Department of Agriculture (WSDA) inspections since 2009 have documented numerous deficiencies in Del Bueno’s processing facility. In addition, FDA laboratory testing since 2010 also found Listeria monocytogenes in Del Bueno’s finished cheese products and in the Del Bueno facility. Both the FDA and the WSDA repeatedly advised Del Bueno and its owner of the unsanitary conditions at the facility.

In 2010, Del Bueno cheese was linked to a case of listeriosis in Washington state. Although no illnesses have been reported in 2012 from Del Bueno products, individuals who have eaten these products and experience any of the symptoms of listeriosis listed above should contact their health care professional.

Safety and hygiene top UK concerns when eating out

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The UK Food Standards Agency’s latest public attitudes tracker shows that the main food safety issue people continue to be concerned about is food hygiene when eating out. Other issues include food poisoning and the use of additives in food.

The Agency’s Food Hygiene Rating Scheme in England, Wales and Northern Ireland, and the Food Hygiene Information scheme in Scotland, aim to reduce these concerns by encouraging businesses to improve hygiene standards and reduce the incidence of foodborne illness. The schemes help consumers choose where to eat out or shop for food by giving them information about the hygiene standards in restaurants, cafés, takeaways, hotels and food shops.

In this latest tracker survey, three new questions were asked to measure people’s awareness of food hygiene schemes. The results show that 19% of respondents had seen or heard about this type of scheme. When prompted, 21% of respondents reported that they had seen or heard about the ‘Food Hygiene Rating scheme’, 12% had seen or heard about ‘Scores on the Doors’ and 10% had seen or heard about the ‘Food Hygiene Information Scheme’.

This latest wave of research was undertaken in November 2011, with a total number of 2,076 respondents interviewed via the TNS consumer face-to-face omnibus survey.

Diners who vomit up their $500 meals

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“There was one woman—it was a VIP tasting menu, I remember this: She just threw up on the table, in the middle of an extended tasting menu. They cleaned it up, and she “boot-and-rallied.” She finished the meal.”

That’s what one staffer told Christine Whitley of New York Magazine about the experiences in fancy-pants New York restaurant, Per Se.

“We can accommodate wacky people, and for the most part, 95 percent of the guests are well behaved. Then you have the couple that goes and has sex in the bathroom—that happens quite a lot. You have people who throw up—they throw up a lot. … You see people cheating on their spouses, overhear bits of conversation. …

"Spitting in the food doesn’t happen in New York restaurants. Honestly, people wouldn’t do that to the food. At Per Se, the cooks work 70 or 80 hours a week and make next to nothing, but they work because they want to cook. And to do that to something, to spit in prep work that someone has spent eight hours of work on—blood, sweat, and tears and all—it’s just not done. And if something drops on the floor, it gets thrown away. With the recent Department of Health crackdowns, those letter grades are bought—by that, I mean every restaurant that has an A has either an in-house specialist or a specialist they’ve hired. Before the DOH inspections, every high-end restaurant has four or five in-house inspections, and then everyone has their own set of fire drills—you put on hats and gloves when the inspector comes, you hide things away. …

“The staff is incestuous. I think half the staff is dating the other half of the staff right now. I mean, you spend 60 hours a week with these people, so what do you think is going to happen?”

FDA seizes elderberry juice concentrate at Kansas company

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Your mother was a hamster, and your father smelled of elderberries.

At the request of the U.S. Food and Drug Administration, U.S Marshals seized elderberry juice products that have been distributed by Wyldewood Cellars Inc., based in Peck, Kan., because the products are unapproved and misbranded drugs.

According to the FDA’s complaint, Wyldewood Cellars makes claims in violation of the Federal Food, Drug, and Cosmetic Act (FFDCA) that its elderberry juice concentrate cures, treats, or prevents various disease conditions, including AIDS, diabetes and flu. The complaint was filed on May 27, 2011, in the U.S. District Court of Kansas.

“Products with unapproved disease claims are dangerous because they may cause consumers to delay or avoid legitimate treatments,” said Dara A. Corrigan, the FDA’s associate commissioner for regulatory affairs. “The FDA is committed to protecting consumers from unapproved products on the market. We will continue to take actions against companies that do not meet federal standards for safety, effectiveness and quality.”

Will machines that go Ping increase handwashing compliance?

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Money is a good way to get an administrator’s attention.

Monty Python figured this out in 1983’s, The Meaning of Life.

In The Miracle of Birth bit, as a laboring woman is wheeled into the delivery room surrounded by the machines meant to assist birth, the hospital administrator, Mr. Pycroft, arrives.

“Wonderful what we can do nowadays.
[ping]

“Aah! I see you have the machine that goes ‘ping’.

“You see, we lease this back from the company we sold it to, and that way, it comes under the monthly current budget and not the capital account.
[applause]

“Thank you. Thank you. We try to do our best. Well, do carry on.”

Tina Rosenberg of the N.Y. Times reports on the health blog today that handwashing compliance in hospitals generally sucks, provides a thorough overview of why it sucks, and notes that hospitals are now paying more attention to the matter: money.

“In 2008, hospitals were told that Medicare would no longer reimburse them for the cost of treating preventable hospital-acquired conditions it calls “never events,” which includes many kinds of hospital-acquired infections. The new health care reform bill instructs states to do the same with Medicaid. Many insurance companies also now refuse to pay for never events. This tends to concentrate the minds of hospital executives. …

“In the last year or two, several new ways to promote hand-washing – all things that beep – have made their debut: HyGreen, BioVigil, Patient Care Technology System’s Amelior 360 and Proventix’s nGage are some of them, but there are others. Some are spinoffs of systems widely used to track hospital equipment (this is how hospitals can find a wheelchair when it is needed). All employ new technology that can detect alcohol — which in hospitals is a component not only of rubbing gel but also soap.

“They work like this: every health care worker wears an electronic badge. When she washes her hands or uses alcohol rub, a sensor at the sink or dispenser or her own badge smells the alcohol and registers that she has washed her hands.

“Another sensor near the patient detects when her badge enters a room or the perimeter around a patient that the hospital sets. If that badge shows that her hands were recently washed, it displays a green light or something else the patient can see. If she hasn’t washed, her hands, the badge says so and emits a signal to remind her to do so. The sensor also sends this information to a central data base. Information about the hand-washing practices of a particular unit, shift or individual is instantly available.”

There is some evidence the systems work, but they are also expensive.

And sorta useless without a culture change.

Rosenberg writes any technological fix should be accompanied by “creating a culture of accountability, redesigning hand hygiene systems to make hand-washing easy and automatic, and other strategies.”

We prefer shock and shame.
 

Food service workers show up when sick; excuse me while I barf

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A new report says more than 60 per cent of restaurant employees choose to show up for work instead of staying home when they’re sick because they have no insurance and no paid sick time.

Kim Severson of the New York Times writes the report, called “Serving While Sick,” is based on more than 4,000 surveys and hundreds of interviews with employers and employees. It is intended to put pressure on the restaurant industry to improve conditions for its workers. The Restaurant Opportunities Centers United is one of two groups presenting the report at a Congressional briefing today.
 

Heston still don’t know noro

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Celebrity chef Heston Blumenthal’s latest attempt at PR salvation in this morning’s Daily Mail is another crass and superficial effort to blame others for the March 2009 norovirus outbreak that sickened 529 at The Fat Duck restaurant. Heston has a memory of convenience in yet another quest for salvation and, sympathy while pushing a new fancy restaurant and cookbook. Here’s a reminder.

“I thought my world was caving in.”

So did the 529 people barfing and confirmed as having norovirus from your Fat Duck.

“I’m just a chef who likes asking lots of questions.”

Not enough questions – like where those oysters came from, and if I’m going to use them in dishes such as jelly oyster with passion fruit and lavender, should they be cooked so people don’t barf?

“Blumenthal is still seething about the report into the incident published 12 months ago by the Health Protection Agency (HPA), which he believes maligns his £150-a-head establishment and his business methods. ‘The report insinuated things that I found very frustrating. For example, that staff were back at work while they were physically ill. Our staff training manual very clearly lays out a 48-hour return-to-work policy – you don’t come back until 48 hours after you feel better.’”

At the time of the outbreak, Blumethal reported conducting his own testing of staff and customers, and stated “so far it is categorically not food poisoning." Wrong.

Blumenthal also tried out the but-our-training-manual-says defense last year. The quotes are eerily similar to what he said in 2009. Maybe they were just lifted.

The HPA report did state ongoing transmission at the restaurant—leading to illnesses from January 6 to February 22—was thought to have occurred through continuous contamination of foods prepared in the restaurant or by person-to-person spread between staff and diners or a mixture of both. Investigators identified several weaknesses in procedures at the restaurant 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.

“I took the decision to close the restaurant within 24 hours, as a precautionary measure. It was a financial blow but I couldn’t consider money at the time. … I felt desperately sorry for all the people who suffered. My instincts were to contact everyone personally and apologise but I was advised against this by my lawyers, insurers and official bodies conducting investigations. It was extremely frustrating, but my hands were tied.”

Blumenthal is arguing he took a financial blow, but wouldn’t risk a financial blow and say I’m sorry, which was the decent human thing to do instead of hiding behind barristers and bureaucrats.

When Blumenthal did finally issue an apology on September 25, 2009—seven months after the outbreak was discovered and more than two weeks after the Health Protection Agency report was released—it suggested that he viewed an empathetic apology as an admission of guilt.

"I am relieved to be able to finally offer my fullest apologies to all those who were affected by the outbreak at the Fat Duck,” said Blumenthal, “It was extremely frustrating to not be allowed to personally apologise (sic) to my guests until now. It was devastating to me and my whole team, as it was to many of our guests and I wish to invite them all to return to the Fat Duck at their convenience [for a free meal]." The apology was too late and again failed to accept responsibility for the aspects of the outbreak that were under the chef’s control—namely, acquiring seafood from unsafe sources and allowing sick employees to handle food.

Television presenter Jim Rosenthal, who was sickened, called Blumenthal’s response, “pathetic.”??

“He has basically attempted to re-write the HPA report and its conclusions in his favour. It is pathetic and a complete PR disaster. There isn’t even a hint of apology.??“ At first I was extremely sympathetic to Heston Blumenthal, but the way this has been mishandled beggars belief. I could not believe what I was reading in this email – it was like we had been sent different reports. I am taking them to court and a lot of other people are too. A simple apology might have ended all this a long time ago.”

Another diner blogged, “I’m appalled because I was so entranced by Heston Blumenthal and he comes across as being very decent and clever. We had been so ill and, at the very least, we expected some kind of acknowledgment. We really thought they would be interested in what had happened to us.”

Boxing promoter Frank Warren commented, "Everything was fabulous about the evening – the food, the setting, the service, it was unbelievably good but unfortunately, afterwards, all of us were ill. … Since then we have not heard anything from the restaurant at all. I am very disappointed and I know that the people I went with are very disappointed with the feedback"

Blumenthal is now gearing up for the opening of a lavish new restaurant, Dinner, at London’s Mandarin Oriental Hotel in December. He is also working on a new, simpler cookbook, Heston At Home, which will be out in a year’s time.

Heston, you need to get a lot better at this PR thing if you expect either to sell.

My “mind went to dark places.”

We’ve all been to dark places; grow a pair and admit what went wrong rather than incessantly whining while promoting. Then maybe you’ll get some sympathy.

Heston still don’t know noro but praised for TV show

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Norovirus denier Heston Blumenthal was praised by the Sydney Morning Herald for his television show, Heston’s Feasts, and his scientific approach to food prep, including exploding duck and edible eyeball.

“… believe it or not, watching half a dozen B-grade British celebrities get slowly shickered as plate upon plate of outlandish meals is piled before them and they try to describe the experience in their own words is classic, thesaurus-less, comedy gold. When they’re gobsmacked, they admit it. ‘I’m gobsmacked.’” Similarly, if they’re amazed, they’ll get straight to the point. ‘’That’s amazing!’ an amazed TV presenter screeches, before adding: ‘I’m totally amazed!’

What’s amazing is a chef of such abilities insists on remaining clueless about the norovirus that sickened 529 patrons of Heston’s Fat Duck restaurant, blaming suppliers, and allowing sick employees to continue working.

British school headmaster channels John Cleese in response to campylobacter outbreak

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My favorite John Cleese movie is not one of the Monty Python things, or a Fish Called Wanda, or the Faulty Towers TV bits. It is the rarely seen and vastly underappreciated 1986 effort, Clockwise. It is so … British.

“Brian Stimpson (John Cleese) is the headmaster of a comprehensive (high) school in England. He sets himself, his staff and pupils very high standards. On the way to a conference at which he is to talk, all manner of disasters strike."

Brian Stimpson came to mind after This is Croydon Today reported that Cumnor House School, in Pampisford Road, South Croydon, has been hit by an outbreak of campylobacter.

Headteacher Peter Clare-Hunt, who I am totally envisioning as John Cleese, insists there is no proof that the bug came from the school kitchen.

"We have had five confirmed cases of campylobacter which is a type of food poisoning.

“The recommendation that the environmental health and independent food hygiene consultant made are all very minor and by minor I mean temperatures of fridges. But there is nothing sinister.

"We’re talking about food storage, temperatures of fridges not being too high or too low, making sure we don’t prepare raw meat alongside salads.”

Yes, John-Cleese-in-Clockwise character: don’t prepare raw meat alongside salads.

Headteacher Peter Clare-Hunt also said,

"In terms of tracing this back to the kitchen that will never be proved one way or the other."

How reassuring.