Jim Romahn: Behind the music, Ontario egg marketing and salmonella control

The Ontario Farm Products Marketing Commission is pondering a request from Svente Lind of Sweda Farms Ltd. for a full-scale inquiry into the Egg Farmers of Ontario marketing board and province’s dominant egg-grading companies.

And in the Superior Court, L.H. Gray and Son Ltd. has filed more than 200 pages of documents as it seeks to squelch whistle-blower Norman Bourdeau who has a treasure trove of electronic documents detailing the company’s activities.

Included are thousands of e-mails among senior staff, some of them revealing that company owner William Gray instructed employees to falsify grading and to hide damning evidence.

The information indicates that L.H. Gray Ltd. systematically altered automatic grading equipment with the result that cracks and dirty eggs were marketed as Grade A.

The court documents indicate that Bourdeau warned that this:
– Cheated consumers who paid Grade A prices for inferior-quality eggs. Bourdreau estimates consumers were over-charged $25 to $30 million per year for a number of years.
– Violated food safety standards through the marketing of cracks and dirty eggs instead of diverting them to processors.

The court documents also indicate that L.H. Gray Ltd. denies all of the allegations of wrong-doing and is suing Bourdeau for damaging the company’s reputation. Bourdeau is countersuing.

Gray’s application for an injunction to muzzle Bourdeau is to be heard in Superior Court here Feb. 22. Until then, the documents filed by the company are open to the public.

Sweda Farms has filed an application in Superior Court in Whitby to have the electronic files Bourdeau copied from L.H. Gray Ltd., and stashed in a safety deposit box, turned over to help it pursue lawsuits against Egg Farmers of Ontario, L.H. Gray and Son Ltd. and Burnbrae Farms Ltd. There’s an estimate that the electronic files contain more than one million documents.

Gray has 40 to 42 per cent of the Ontario market and Burnbrae, controlled by Joe Hudson and his family, has even more. Gray has 30 to 35 per cent of the Canada-wide egg market, some of it through outright and partial ownership of egg-processing plants.

The Egg Farmers of Ontario marketing board examined Svente Lind’s egg-grading operations and calculated that he had a higher percentage of cracks and dirty eggs than the provincial average. On that basis, the board claimed it was owed almost $45,000 in levies and that producers were shorted.

Sweda will now argue that the provincial averages are wrong because L.H. Gray Ltd. failed to properly report the grade of its eggs. The inference is that something similar happened at Burnbrae.

Bourdeau also alleges that Harry Pelissero, general manager of the Ontario egg board, colluded with Gray and Burnbrae to the detriment of competitors, such as Sweda, and the marketplace.

Egg board directors are also involved. The documents indicate that board chair Carolynn Griffith was paid for 8.8 per cent more Grade A eggs than her farm actually shipped to L.H. Gray and Son Ltd. Similar gaps “between actual and reported grade” were 6.8 per cent for Roger Pelissero, Harry’s brother who was recently elected a board director, Victor Slobodian, 5.88 per cent, and Murray Delouw, 4.18 per cent.

As examples, the court documents list the discrepancies for 19 producers. It’s not clear whether the producers were aware that they were being paid for more Grade A eggs than qualified.

The documents include e-mails from William Gray indicating that he kept a close watch on grading percentages, instructed staff to achieve certain percentages for Grade As and to hide evidence of the deceit involved.

One exchange between Gray and Scott Brookshaw says “I didn’t want anything in regards to the crack detector documented.”

There is an exchange of e-mails between Gray and Pelissero outlining their intentions to thwart an application for a supplementary import permit for organic eggs. Gray expresses concern that if this permit is granted, it may develop into larger-scale imports.

Pelissero’s role is to find Ontario-produced eggs to fill the permit-applicants’ needs.

This appears to be part of a pattern of collusion to thwart applications for supplementary import permits other than those sought by Gray and Burnbrae. In one case, a request for small eggs is filled with Ontario-produced medium-grade eggs falsely graded as smalls.

Sweda complained that many of the eggs from Burnbrae and Gray, supplied to thwart applications for supplementary import permits, were inferior quality. In response, Pellisero arranged to provide clean plywood to line one of Gray’s trucks and to have Gray take special care to deliver top-quality eggs to Sweda.

The documents indicate that Bourdeau alleged a conflict of interest by Mary Jean McFaul, daughter of Joe Hudson, a senior officer of Burnbrae and simultaneously a director of Egg Farmers of Ontario.

The documents include a resignation letter from board director Bryan Durst on Nov. 8, 2009, saying Pelissero has an “impulsive nature” that “makes it necessary that he be kept on a tight reign” and that board chair Griffith was quick to defend producers and supply management, but not to keep tabs on board operations.

Bourdeau has gone to the Strathroy Police, to the Ontario Farm Products Marketing Commission, to Egg Farmers of Canada and to the Canadian Egg and Poultry Processors Council in his attempts to end what he deems to be huge scandals that undermine the supply management system.

He declined to comment to a reporter.

Up to 73 with Druxy’s diarrhea; don’t let sick employees serve food

The Hamilton Spectator (that’s in Ontario, Canada) reports this morning that public health types received 40 calls Friday from people who were sick after eating food from the downtown Druxy’s Famous Deli Sandwiches earlier this week.

All of them ate food from the deli on Tuesday or Wednesday and showed a similar range of symptoms to the 33 people who became sick with gastrointestinal illness or stomach flu at a corporate event catered by Druxy’s Tuesday, said Dr. Chris Mackie, one of the city’s associate medical officers of health.

The symptoms include nausea, vomiting and diarrhea, he said.

Public health temporarily closed the deli at Jackson Square Thursday afternoon after they suspected two ill employees serving at a corporate Christmas party contaminated the food. The department found Druxy’s did not have hot water for workers to wash their hands properly.

The downtown deli has catered three other events since Monday. Some of the new 40 patients had attended one of these functions, Mackie said.

Public health has collected some samples and should know what pathogen is involved likely by Monday, he said.

Going public: People have a right to know about outbreaks

Some public health types have long argued there is no point in making outbreaks of foodborne illness public – through media disclosure, for example – when the outbreak has passed or the food is gone and there is no on-going threat to public health.

I disagree.

Even if the threat has passed, public discussion of foodborne outbreaks enhances awareness, holds operators accountable, and builds trust and credibility for the investigating outfit (usually the local health department).

Oh, and as I told Jonathon Sher of the London Free Press (that’s in Canada) people have a right to know about events where people got sick.

Sher reports this morning that Londoners were kept in the dark about a viral outbreak at the London Hunt and Country Club after at least 25 people were stricken with suspected norovirus after a Thanksgiving buffet Oct. 11 and at least four more became ill after attending an event for medical residents on the 13th.

Cathie Walker of the Middlesex-London Health Unit said,

“We were notified Oct. 14 by an attendee who was ill.”

Public health officials didn’t reported the outbreaks to the general public and instead relied on the Hunt Club, which had e-mailed a newsletter to its members about the incident, and the organizer of the event for medical residents.

Walker defends the lack of public notification, saying people who didn’t attend the events weren’t at risk and that the private club had taken over the task of notifying those who attended.

“Health Units are loathe to report it because it creates more work but there’s value to reporting and the public has a right to know,” said Doug Powell, an associate professor of food safety at Kansas State University.

In outbreaks such as these the cause is most often a food handler who is already sick, Powell said.

Barbara Kowalcyk, director of food safety for the U.S.-based Center for Foodborne Illness Research & Prevention said, “(A worker) would be the logical place to look.”

While kitchen staff worked at both events and some later reported be stricken with illness, it’s not clear if any of the diners attending both events — health investigators never asked to compare the lists, the Hunt Club says.

The health unit instead interviewed 29 ill people, some who responded to the Hunt Club email and others mentioned by the initial people interviewed. But health investigators didn’t speak to the roughly 370 other people who attended, Walker said.

That’s a significant oversight, said Kowalcyk, who is a statistician completing a doctorate in Environmental Health with a focus in Epidemiology.

“If they don’t even talk to people who weren’t sick, I don’t know how they can say they did an investigation,” she said.

If a sick worker was the source it’s possible he or she doesn’t know it and may be still infecting people, she said.

“(The public) may want to know that,” Kowalcyk said. “I’d think public health official would want that worker not to handle food.”
 

One star sucks in restaurant inspection; I want 5 on my forehead

Sewage backups in food storage areas. Restaurants with sleeping quarters. Unclean staff members. Unsanitary premises.

Windsor-area food establishments have now been busted — publicly — by the Windsor-Essex County Health Unit for food safety infractions.

Food safety ratings of hundreds of establishments are officially available online for the first time today. The ratings use a star system to denote the level of food safety witnessed by health unit inspectors at the time of inspection. A rating of five stars reflects excellent compliance with the province’s food regulations, while fewer stars reflects a lower degree of compliance.

Of the 1,806 establishments rated on the Safe Food Counts website Thursday, seven establishments got a one-star rating, which is classified as “needs improvement” by the health unit.

The Sun Hong Restaurant on 2045 Wyandotte Street West in Windsor, Ontario (that’s in Canada) on September 9. and a handful of others around the city, received a one-star health inspection rating by the Windsor-Essex County Health Unit (left, photo by Ben Nelms, The Windsor Star).

Eight establishments received a two-star rating, described as “fair,” 39 got three stars, or a “good” rating, and the remainder received four or five stars, classified as “very good” and “excellent.”

The Royal Pita Bakery at 701 Wyandotte St. E., was closed by the health unit in June after inspectors deemed it an “immediate health hazard.”

In 2008, the Ontario Public Health Standards mandated all health units to publicly disclose food safety inspection results. The local health unit began its Safe Food Counts program in 2009. The health unit website states that though the scores are reflective of food safety conditions at the time of the inspection, "the score may not reflect the overall, long-term standards of the business. It also does not represent the quality (e.g., taste, nutrition, customer service, etc.) of the food served at the premises."

The food safety ratings can be viewed online at www.safefoodcounts.ca.

Beef recalled from Ontario retailer; people sick with E. coli O157

The Canadian Food Inspection Agency (CFIA) warned the public last night not to consume the raw beef products described below because these products may be contaminated with E. coli O157:H7.

All cuts of raw beef, including but not limited to tenderloin, beef chunks and ground beef, sold on August 6, 2010 from Kabul Farms retail store located on the appropriately named Beverley Hills Drive in North York, Ontario, are affected by this alert. These beef products were wrapped at the store for sale on demand and may not bear a label indicating packing date, lot code, or a Best Before date. So that’s helpful. Consumers are advised to check their home refrigerator or freezer if they have the affected beef products.

CFIA is aware of an E. coli O157:H7 illness outbreak in Ontario and is collaborating with a bunch of agencies but won’t provide any information on how many got sick when and where, although does state the investigation is ongoing.
 

Stars for food safety ratings in Windsor, Ontario

Are stars better than grades or numbers or colors or smiley faces when posting the results of restaurant inspections?

That research has yet to be done, but Windsor (that’s in Ontario, Canada)

Dr. Allen Heimann, the medical officer of health, writes in the ironically named newspaper, the Windsor Star, that a five-star rating system was adopted last year and is intended to be representative of how closely food premises owners/operators follow food safety standards.

The results of this new program have been overwhelmingly positive. More than 95 per cent of food premises have either four or five stars.

If you don’t see a star sign posted, ask to see it. If it’s unavailable, you can choose to either purchase your food without knowing the rating, or search for the rating online first.

In fall 2010, the second phase of the SFC program will be in effect with the new website, which will allow you to search from home for any food premises and have instant access to its star rating and an inspection report.

Each report will list the concerns a health inspector had during their inspection, as well as an explanation of each.

Visit the SFC website at http://www.safefoodcounts.ca.

This probably means there’s an outbreak going on: Health Canada warns about raw sprouts

Health Canada is reminding Canadians that raw or undercooked sprouts should not be eaten by children, older adults, pregnant women or those with weakened immune systems.

Health Canada used to say raw sprouts should be avoided if concerned about illness, but now they are more direct. That 2005 outbreak in Ontario involving more than 648 cases of Salmonella linked to mung bean sprouts may have something to do with the newfound directness.

Fresh produce can sometimes be contaminated with harmful bacteria while in the field or during storage or handling. This is particularly a concern with sprouts. Many outbreaks of Salmonella and E. coli infections have been linked to contaminated sprouts.

Children, older adults, pregnant women and those with weakened immune systems are particularly vulnerable to these bacteria and should not eat any raw sprouts at all. They should also avoid eating cooked sprouts unless they can be sure the sprouts have been thoroughly cooked.
 

Salmonella increase in Ontario probably related to frozen chicken thingies, but no one will say

In the interest of open and transparent discussion, Ontario public health types are asking the public to sit quietly and obey food safety rules because they are the critical control point when it comes to raw, frozen chicken thingies.

Dr. Vera Etches, associate medical officer of health with.Ottawa Public Health (OPH, that’s in Canada) said,

"Since the first of June, 23 cases of salmonella have been reported to OPH, almost double the number of cases typically seen this time of year. A significant number of these cases appear to be related to undercooked or inappropriately stored processed chicken products."

OPH is reminding residents to use safe food handling and cooking practices when preparing all food, and specifically, processed chicken products such as chicken strips, nuggets and burgers.

I’m waiting for the day when a public health type will stop blaming consumers and ask the industry, why is their salmonella in your frozen, cooked product, and stop selling raw and cooked product side-by-side because they look the same.

Headcheese sickens 18 in Ontario and B.C. with salmonella

The sickies stepping forward now number 18 and the Public Health Agency of Canada says people shouldn’t eat Freybe brand headcheese produced by G. Brandt Meat Packers in Mississauga, Ont.

The headcheese was distributed nationally by Freybe Gourmet Foods Ltd., but it is sliced and packaged at deli counters in various stores so consumers may not be aware of the brand they bought.

How can anyone consider headcheese a gourmet food?
 

Norovirus strikes Ontario wedding

Nothing says ‘I love you’ better than rampant barfing at a wedding.

About 150 of the 185 people attending a July 3, 2010 wedding at the Stone Tree Golf and Fitness Club south of Owen Sound, Ont. barfed the magic night away.

Health officials say lab tests confirmed norovirus as responsible for the outbreak. Staff have been co-operative, the facility has been cleaned and all staff have been re-trained about health and safety practices.