Protection against pot pies; blame the consumer – Ottawa style

There’s some sort of frozen chicken thingie outbreak going on in Ontario (that’s in Canada) but public health folks are dancing around the issue.

On June 22, 2010, Ontario’s Chief Medical Officer of Health said there was an increase in Salmonella Enteritidis cases across the province, and that a contributing factor was believed to be improper handling of food in the home, including inadequate cooking of breaded, processed chicken products, such as chicken strips, burgers and nuggets.

A public health type is now repeating the message that consumers need to do more with frozen chicken thingies instead of asking, WTF is salmonella doing in frozen chicken thingies?

Yesterday, Ottawa Public Health (OPH) advised residents of an increase in the number of salmonellosis cases reported in the city and is reminding residents to protect themselves by using safe food handling and cooking practices

Dr. Vera Etches, Associate Medical Officer of Health with OPH, said, "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. These products are often sold frozen and although they may appear to be partially or fully cooked, many have not been heat treated to destroy bacteria such as salmonella.

At some point Ontario public health may stop blaming consumers who get sick from a microwaved chicken nugget and represent the folks they work for and ask:

• what is salmonella doing in these things;

• are the cooking instructions scientifically verified and clear; and,

• why is the consumer the critical control point on a frozen-looks-cooked-but-may-be-raw chicken thingie?
 

Ontario meat plant changed some ‘best before’ dates; they felt it was OK

A Toronto meat packing plant was caught changing the "best before" dates on packages of ham about a month before it had to recall peppercorn salami when samples tested positive for listeria.

The Canadian Food Inspection Agency and Siena Foods warned the public against consuming its cooked ham and some dried meat products after samples tested positive for Listeria monocytogenes in March.

The Toronto Star subsequently requested documents under the Access to Information Act and discovered the relabeling scheme. One inspector found the company was incorrectly extending the shelf life of Black Forest ham from 56 days to 78 days by putting the wrong date on "best before" labels on about 5,500 cartons.

A corrective action report issued Oct. 30, 2009 noted someone at the plant told an inspector the product was stored at 1C, which they felt "can extend the shelf life."

Why CFIA couldn’t inform the public about the shoddy practices remains unknown. I thought CFIA was there to ensure public health.

Siena Foods Ltd. has since closed after filing for bankruptcy.

Blame the consumer, Canadian-style; are frozen chicken thingies responsible for Salmonella rise in Ontario?

There has been a rise in the number of cases of Salmonella Enteritidis across Ontario, and although the source is still under investigation, a contributing factor is believed to be improper handling of food in the home, including inadequate cooking of breaded, processed chicken products, such as chicken strips, burgers and nuggets.

Ontario’s Chief Medical Officer of Health, Dr. Arlene King thought it prudent to remind Ontarians about the importance of properly handling and cooking processed chicken products.

She didn’t ask, WTF is salmonella doing in frozen chicken thingies that people cook in the microwave, she reminded consumers to properly handle and cook processed chicken products.

That was actually the title of her press release.

I’m all for the sensible tips like, follow cooking directions (if they’ve actually been verified and if they make sense) and treat uncooked processed chicken products as raw chicken, but why is a teenager popping a few chicken nuggets in the microwave after school the critical control point in the frozen chicken thingie food safety system?
 

Cyclospora in Sarnia sickens 200, blamed on cool pesto crunch; health types can’t indentify ingredient; try basil

On July 7, 1997, a company physician reported to the Alexandria Department of Health (ADOH) that most of the employees who attended a corporate luncheon on June 26 at the company’s branch in Fairfax, Virginia, had developed gastrointestinal illness (Centres for Disease Control, 1997). On July 11, the health department was notified that a stool specimen from one of the employees who attended the luncheon was positive for Cyclospora oocysts. Many others tested positive. It was subsequently revealed in a July 19, 1997, Washington Post story citing local health department officials that basil and pesto from four Sutton Place Gourmet stores around Washington D.C. was the source of cyclospora for 126 people who attended at least 19 separate events where Sutton Place basil products were served, from small dinner parties and baby showers to corporate gatherings (Masters, 1997a). Of the 126, 30 members of the National Symphony Orchestra became sick after they ate box lunches provided by Sutton Place at Wolf Trap Farm Park.

In May 2001, 17 people in British Columbia (that’s in Canada) were sickened with cyclospora associated with basil from Thailand. In 2005, 300 people in Florida were sickened with cyclospora from fresh basil.

My aunt was part of that outbreak.

So when Lambton Community Health Services says it has closed its investigation of last month’s cyclospora outbreak in Sarnia, Ontario (also in Canada) that sickened more than 200 people and the suspect food was a cool pesto crunch (it was a chef showoff fundraiser), but can’t identify the ingredient, I’m leaning towards the basil.

Dudley Do-Right The Canadian Food Inspection Agency continues to investigate.

43 confirmed, 206 estimated sick in Ontario cyclospora outbreak at chef’s fundraiser

The source of last month’s outbreak of an intestinal parasite at a charity food event in Sarnia (Ontario, Canada) remains a mystery.

Public health officials questioned 286 of the more than 300 people who attended the Chef’s Challenge and found 206 became ill, said Andrew Taylor, Lambton County’s general manager of public health services.

Taylor said they also spoke with the event’s caterers and tested food samples.

“We were awaiting lab results until the end of last week and we were hoping that would be the home run,” he said, adding the results weren’t conclusive.

“The perfect investigation is where there’s illness, you identify the parasite at the source of the illness and then you link it to the food,” he said. “We have everything except the link to the food.”

Cyclospora is usually found in imported produce and contaminated irrigation water is often to blame, Taylor said.

A barfblog.com reader previously noted cyclospora is more of an environmental contamination issue than a hygiene issue. If the suspect food was something like raspberries, they are difficult to wash; basil or lettuces may be easier to wash but have a very large surface area and cyclospora is very very sticky. As with many other fresh produce outbreaks prevention on the farm is the best way to reduce risk.
 

Judge certifies class-action suit against Ontario Harvey’s over 2008 E. coli

Been a long time since that Harvey’s E. coli O157:H7 outbreak in North Bay, Ontario that sickened at least 235 people who dined there in 2008.

A report by the North Bay and District Health Unit concluded the outbreak was probably caused by raw Spanish onions and poor cleaning of onion slicing machines.

Maybe they’re the same onions being used by all those Subway outlets in Illinois.

The statement of claim alleges Cara Operations Ltd., 1233280 Ontario Inc. and Summit Food Distributors were negligent because they provided food or beverages contaminated with E. coli, according to the website for law firm Sutts, Strosberg LLP.

It says the lawsuit includes family members and secondary infections of people who became sick through contact with others who had eaten at the restaurant.
 

Cyclospora strikes chefs’ event in Sarnia; almost 200 sick

On June 12, 1996, Ontario’s chief medical officer, Dr. Richard Schabas, issued a public health advisory on the presumed link between consumption of California strawberries and an outbreak of diarrheal illness among some 40 people in the Metro Toronto area. The announcement followed a similar statement from the Department of Health and Human Services in Houston, Texas, who were investigating a cluster of 18 cases of Cyclospora illness among oil executives.

Dr. Schabas advised consumers to wash California berries "very carefully" before eating them, and recommended that people with compromised immune systems avoid them entirely. He also stated that Ontario strawberries, which were just beginning to be harvested, were safe for consumption. Almost immediately, people in Ontario stopped buying strawberries. Two supermarket chains took California berries off their shelves, in response to pressure from consumers. The market collapsed so thoroughly that newspapers reported truck drivers headed for Toronto with loads of berries being directed, by telephone, to other markets.

However, by June 20, 1996, discrepancies began to appear in the link between California strawberries and illness caused by the parasite, Cyclospora, even though the number of reported illnesses continued to increase across North America. Texas health officials strengthened their assertion that California strawberries were the cause of the outbreak, while scientists at the U.S. Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) said there were not yet ready to identify a food vehicle for the outbreak. On June 27, 1996, the New York City Health Department became the first in North America to publicly state that raspberries were also suspected in the outbreak of Cyclospora.

By July 18, 1996, the CDC declared that raspberries from Guatemala — which had been sprayed with pesticides mixed with water that could have been contaminated with human sewage containing Cyclospora — were the likely source of the Cyclospora outbreak, which ultimately sickened about 1,000 people across North America. Guatemalan health authorities and producers have vigorously refuted the charges. The California Strawberry Commission estimates it lost $15 million to $20 million in reduced strawberry sales.

Cyclospora cayetanensis is a recently characterised coccidian parasite; the first known cases of infection in humans were diagnosed in 1977. Before 1996, only three outbreaks of Cyclospora infection had been reported in the United States. Cyclospora is normally associated with warm, Latin American countries with poor sanitation.

One reason for the large amount of uncertainty in the 1996 Cyclospora outbreak is the lack of effective testing procedures for this organism. To date, Cyclospora oocysts have not been found on any strawberries, raspberries or other fruit, either from North America or Guatemala. That does not mean that cyclospora was absent; it means the tests are unreliable and somewhat meaningless. FDA, CDC and others are developing standardized methods for such testing and are currently evaluating their sensitivity.

The initial, and subsequent, links between Cyclospora and strawberries or raspberries were therefore based on epidemiology, a statistical association between consumption of a particular food and the onset of disease. For example, the Toronto outbreak was first identified because some 35 guests attending a May 11, 1996 wedding reception developed the same severe, intestinal illness, seven to 10 days after the wedding, and subsequently tested positive for cyclospora. Based on interviews with those stricken, health authorities in Toronto and Texas concluded that California strawberries were the most likely source. However, attempts to remember exactly what one ate two weeks earlier is an extremely difficult task; and larger foods, like strawberries, are recalled more frequently than smaller foods, like raspberries. Ontario strawberries were never implicated in the outbreak.

Once epidemiology identifies a probable link, health officials have to decide whether it makes sense to warn the public. In retrospect, the decision seems straightforward, but there are several possibilities that must be weighed at the time. If the Ontario Ministry of Health decided to warn people that eating imported strawberries might be connected to Cyclospora infection, two outcomes were possible: if it turned out that strawberries are implicated, the ministry has made a smart decision, warning people against something that could hurt them; if strawberries were not implicated, then the ministry has made a bad decision with the result that strawberry growers and sellers will lose money and people will stop eating something that is good for them. If the ministry decides not to warn people, another two outcomes are possible: if strawberries were implicated, then the ministry has made a bad decision and people may get a parasitic infection they would have avoided had they been given the information (lawsuits usually follow); if strawberries were definitely not implicated then nothing happens, the industry does not suffer and the ministry does not get in trouble for not telling people. Research is currently being undertaken to develop more rigorous, scientifically-tested guidelines for informing the public of uncertain risks.

But in Sarnia (Ontario, Canada) they got a lot of sick people who attended the Big Sisters of Sarnia-Lambton Chef’s Challenge on May 12, 2010.

The health department has completed interviews with over 270 people who attended the event. Of those people interviewed, 193 have reported being ill with symptoms consistent with cyclospora infection. There are currently 40 laboratory confirmed cases.

Restaurant inspections lagging but mouth-shaped urinals removed

The public health department in Hamilton, Ontario (that’s in Canada) is failing to properly monitor Hamilton’s restaurants.

But a Hamilton restaurant with mouth-shaped urinals in the men’s room is attracting attention (OK, not from public health inspectors).

The Hamilton Spectator reports that an audit presented to city council yesterday shows the city isn’t meeting provincial standards for food safety inspections.

It should have performed 4,700 routine inspections last year, but missed that target by 1,200.

The audit also found restaurants and food services with repeat problems weren’t consistently penalized. Out of 450 establishments with multiple infractions, only six were ticketed in 2009.

Ann Pekaruk, the city’s director of audit services, said her department couldn’t find an adequate reason why the inspections weren’t completed.

But there is one Hamilton restaurant that has attracted attention.

After eight months of refusing to give in to pressure from women’s rights groups, politicians and threats of boycotts, the National Post reports a Hamilton restaurant has agreed to take down the controversial mouth-shaped urinals in its men’s restroom.

The Honest Lawyer in Hamilton bought the urinals, which have big, glossy red lips, in Europe and installed them in the restroom three years ago, said Renee Roth, the restaurant’s operations manager and partner, but it didn’t get any negative attention until recently.

“The people started saying it was misogynist, sexist and hurtful. That’s not what we meant for it,” Ms. Roth says. “I saw it as a simple novelty. A decoration in my bathroom. But we didn’t want to confuse people to think we support the things the activists were accusing us of.”
 

10 years after E. coli O157:H7 in Walkerton, Ontario water

On Sunday, May 21, 2000, at 1:30 p.m., the Bruce Grey Owen Sound Health Unit in Ontario, Canada, posted a notice to hospitals and physicians on their web site to make them aware of a boil water advisory and that a suspected agent in the increase of diarrheal cases was E. coli O157:H7.

There had been a marked increase in illness in the town of about 5,000 people, and many were already saying the water was suspect. But the first public announcement was also the Sunday of the Victoria Day long weekend and received scant media coverage.

It wasn’t until Monday evening that local television and radio began reporting illnesses, stating that at least 300 people in Walkerton were ill.

At 11:00 a.m., on Tuesday May 23, the Walkerton hospital jointly held a media conference with the health unit to inform the public of outbreak, make the public aware of the potential complications of the E. coli O157:H7 infection, and to tell the public to take the necessary precautions. This generated a print report in the local paper the next day, which was picked up by the national wire service Tuesday evening, and subsequently appeared in papers across Canada on May 24.

Ultimately, 2,300 people were sickened and seven died. All the gory details and mistakes and steps for improvement were outlined in the report of the Walkerton inquiry.

Food industry not acting on problems ‘very common’ – prof

With economic pressures, more food safety stuff gets farmed out to others.

Whether enough food safety expertise remains in the company selling the product is questionable.

Canwest News Service reported the DeGroot children, Johnny, now 9, and sister Jessica, 6, of Waterford, Ontario, are still battling parasites the family believes are linked to juice they consumed.

More than 100,000 Strawberry Kiwi Dole juice boxes were eventually destroyed last year following a government investigation showing a container-integrity problem with the boxes during distribution. Weakened boxes can become bloated and leaky, making them magnets for bacteria and yeast.

Newly released internal documents from the Canadian Food Inspection Agency about the affair reveal a food-safety system far from perfect, where flags during distribution might not have come to light had it not been for one determined family.

And a leading food-science expert who reviewed the agency’s final report into the matter says the case demonstrates an ongoing problem in the food industry.

University of Guelph food science professor Keith Warriner said,

"It was obvious to me that what they actually have, on paper, a system in place to detect the quality control of packaging, but they didn’t actually practise what they preached. . . . It was more a case of the company, when a defect did occur, not acting upon it. That’s very common in the food industry. … A lot of companies are subcontracting. Economically, it makes sense because if you subcontract, you don’t have to pay for facilities. But if you haven’t got control, it can literally collapse an organization so you’ve got to be careful.”