Still awaiting lifetime supply of limes: produce is ripe for foodies, target bloggers

In the 2001 film K-Pax, the would-be alien played by Kevin Spacey comments to psychiatrist Dr. Mark Powell (no relation) played by Jeff Bridges, the bestest greatest actor in the world, “Your produce alone has been worth the trip.”

(For a while I thought maybe I had some mysterious role in the film or book’s creation, being a Dr. Powell, and the tragic set-up for the plot occurring in Guelph, Texas, but then Amy reminded me that not every movie is about me, or us).

The Packer reports that a recent Big Apple conference was told to go to where the food bloggers, recipe writers, cookbook authors and cooking school teachers are and wow them with a product and message. It turns into fodder for blogging, tweeting, experimenting and developing.

Conference organizers incorporated New York’s publishing offerings into the program by scheduling media tours, one to the test kitchens of Meredith Corp., which publishes Better Homes and Gardens, Family Circle, Ladies Home Journal and Every Day With Rachael Ray magazines. With the magazine food editors present for the tour, Rodger Helwig, marketing specialist with California Vegetable Specialties, Rio Vista, Calif., found the opportunity to inform them of endive, getting agreement from each editor to receive a box to experiment with — something he was unable to accomplish by phone, he said.

The Australian limes are outstanding this time of year, and I incorporate them into every meal. Still waiting in Brisbane.

Should you eat this burger? And what are you doing with that raw meat?

The National Post in Canada thought my thoughts on society, individuals and their raw meat was fit to run as a letter to the editor. From this morning’s paper:

I don’t care what adults choose to eat, smoke, drink or derive pleasure from; I do care when it affects kids, and that’s why many such activities are regulated based on age. For public health, it’s about reducing societal risk. For individuals, it’s balancing risk with choice. But choice should be based on credible evidence.

Medium-rare hamburger is not the same as a medium-rare steak.

The difference is that meat, no matter how lovingly it is cared for and slaughtered, is prone to poop, somewhere, and when grinding steaks or other cuts, the outside becomes the inside.

Meat is just one offshoot of the Church of Raw, which sees nature as benign and good. I see nature as awesome and a great teacher, but also as an entity that is too busy to worry solely about the welfare of humans. Me say, fire is good.

The term "pink burger" is used throughout this article to denote a medium-rare burger, yet it has been known for almost 20 years that the colour of meat has little to do with its actual temperature (and bacteria-wasting capabilities). Food safety types are concerned about hamburger because people, especially kids, routinely get sick from undercooked hamburger and raw milk. Some die.

What individuals do with their raw meat in the privacy of their own homes is their own business – until it involves children. Or fairytales.

Doug Powell, professor, food safety, Kansas State University,
Manhattan, Kansas.

Third-party audits are one component of food safety; just one

The former big cheese at CFIA says the most significant food safety development in the last decade has occurred outside public law — the extraordinary growth in the role of private-sector traceability systems characterized by third-party audits.

Ron Doering, a past president of the Canadian Food Inspection Agency who practices food law in the Ottawa offices of Gowling Lafleur Henderson, LLP, writes in his monthly column for Food in Canada that large processors and retailers are requiring their suppliers to undergo regular inspections by third-party auditors. Producers, ingredient suppliers and processors must no longer simply have their own quality systems and meet government regulations; now they have to sign onerous supplier warranty agreements and open up their businesses to multiple audits. But these systems and their audit schemes have gone through some significant growing pains that have served to seriously undermine their credibility.

Doering says part of the problem seems to be confusion about the role of the auditor.

David Rideout, Canadian food safety expert, SQF auditor and trainer, says,
“Third-party auditors have to identify objective evidence of compliance or non-compliance and understand that they are not doing second-party audits. My job is not to provide guidance and advice to the company; if I do, my manager rejects my audit, as SQF auditors must draw a clear line between third-party (non-consultative) audits and providing advice to the company, which is the role of second-party audits.”

The largest international effort to bring greater rigor and standardization to third-party audit systems is the Global Food Safety Initiative (GFSI), started 10 years ago, but only with improved training, more rigorous certification and systems that audit the auditors can third-party audits regain the public’s confidence.

And, as food safety expert Doug Powell of Kansas State has said, “Third-party audits are only one performance indicator and need to be supplemented with microbial testing, second-party audits of suppliers, and the in-house capacity to meaningfully assess the results of audits and inspections.”

2012 already here, here: bites, barfblog and food safety

After whole-wheat banana bread for breakfast along with fruit, and a lunch of grilled lake perch and salad, the New Year was ushered in with something a little heavier – roast duck.

The year of the (temperature verified) duck?

I never know what the future holds but can tell you what we’ve been doing.

bites.ksu.edu and barfblog.com are complimentary and comprehensive resources for those interested in microbial food safety – the things that make people barf.

Too many people get sick each year from the food and water they consume. bites-l and barfblog.com are designed to inform and engage people in dialogue about food-related risks, controls and benefits, from farm-to-fork.

For rapid, relevant and reliable food safety news, subscribe to barfblog.com and follow us on twitter and facebook; for a daily, or twice-daily summary, including barfblog.com posts, subscribe to bites-l at bites.ksu.edu.

In 2011, there were:

• 482 bites-l posts;
• 4,817 bites-l articles posted;
• 6,760 bites-l (direct) subscribers in 61 countries;
• 1,186 barfblog.com posts;
• 279,000 barfblog.com hits (and many more);
• 21 food safety infosheets;
• 1 food safety video; and,
• 17 outbreak tables.

The articles collected have become much more focused due to improved Internet search capabilities, resulting in significant savings in research expenditures. Further, while the number of subscribers has remained steady, there are daily fluctuations in the bites-l list, with approximately 3 subscribers deleted and 3 added. This listserve activity keeps bites-l subscription list current and focused on the international food safety community – in 61 countries.

In 2010, a Food Safety Infosheets rapid review team was created to provide expert comment on factual material and includes: Dr. Trevor Phister (N.C. State), Dr. Don Schaffner (Rutgers University), Dr. Renee Boyer (Virginia Tech) and Dr. Michelle Danyluk (University of Florida).

All inforsheets are currently translated into Spanish (by MPH student Gonzalo Erdozain) and French (by France-based colleague Albert Amgar and Dr. Amy Hubbell).

In 2011, 20 peer-reviewed food safety infosheets were distributed to 455 direct subscribers (including 145 extension agents in 8 states), 6,760 bites listerv subscribers, 723 direct barfblog.com subscribers. Additionally, three direct subscribers were known to send infosheets to all of their organization’s outlets—a total of 1,350 sites and 300 support associates (an estimated 15,000 food handlers would have received these publications.

Video production has declined because of the high resource cost and need to focus activities. bites-l and barfblog.com will continue to focus on content and efficient, rapid, mass-distribution mechanisms.

Publications
1 book chapter
6 papers published
7 papers accepted/in press/submitted

Powell, D.A. 2011. Food safety, genetically engineered foods and perception in Comprehensive Biotechnology, Second Edition, Moo-Young M, (ed.) Elsevier p. 769-773.

Powell, D.A., Jacob, C.J., and Chapman, B.J. 2011. Blogs, infosheets and new media as academic scholarship in food safety research, education, and extension. Innovative Higher Education, published on-line ahead of print, DOI: 10.1007/s10755-011-9207-

Fillion, K., Powell, D. 2011. Designing a national restaurant inspection disclosure system for New Zealand. Journal of Food Protection, 74(11), 1869-1874.

Filion, K., KuKanich, K. S., Chapman, B., Hardigree, M. K., & Powell, D. A. 2011. Observation-based evaluation of hand hygiene practices and the effects of an intervention at a public hospital cafeteria. American Journal of Infection Control, 39(6), 464-470.

Wilson, S., Chapman, B, Powell, D.A. 2011. Understanding food safety information needs: using an information service as a research tool. Food Protection Trends 31:437-445.

Wilson, S.M., Jacob, C.J. and Powell, D.A. 2011. Behavior-change interventions to improve hand hygiene practice: A review. Critical Public Health 21(1): 119-127.

Powell, D.A., Jacob, C.J., and Chapman, B.J. 2011. Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22(6): 817-822.

Letter-grade preferred: designing a national restaurant inspection disclosure system for New Zealand

Systems to rate local restaurants are widely available – letter grade A, B, Cs in Los Angeles and New York, red-yellow-green in Toronto, smiley faces in Denmark. But which system do consumers and restaurant operators prefer?

In New Zealand, the letter-grade won.

Two years ago, New Zealand, a country of 4.4 million people, partnered with Kansas State University to try and figure out what disclosure system best served New Zealanders?

New research published in the Journal of Food Protection details the New Zealand consumer and foodservice operator preference for a national inspection disclosure system.

The research suggested a four-tiered letter grade card (A, B, C, or F) designed to represent a restaurant’s inspection result best met consumer and operator expectations. The study suggested cards placed at a premises’ principle entrance, at eye level, and unobscured by other signage or menus was key in attracting initial consumer attention.

Former graduate student Katie Filion and food safety professor Dr. Doug Powell designed the research in collaboration with the New Zealand Food Safety Authority (now part of the Ministry of Agriculture). Filion spent a year in New Zealand, designing and pre-testing different signs based on a comprehensive review of the literature (Filion and Powell, 2009), conducting 991 consumer intercept interviews, and 269 interviews with restaurant operators.

“No one has determined the most effective way to present inspection results to the public but a good system has several characteristics," Filion said. "It should have clear guidelines about what earns a good or bad grade and should communicate to diners the risk of eating at a particular restaurant."



“Such public displays of information may help bolster overall awareness of food safety amongst staff and the public,” said Powell. “People routinely talk about this stuff. We want to improve the systems that are out there.”

The authors acknowledge the New Zealand Food Safety Authority for providing the funding and opportunity to conduct this research and the New Zealand districts that participated in the research trial.

Designing a national restaurant inspection disclosure system for New Zealand
01.nov.11
Journal of Food Protection 74(11): 1869-1874
Katie Filion and Douglas Powell
Department of Diagnostic Medicine/Pathobiology, Kansas State University, Manhattan, Kansas 66506, USA
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.

Related review:
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.

My advice to journalism students: don’t go to J-school, don’t listen to advice

 The University of Southern California School for Communication and Journalism asked me months ago for tips on reporting about health issues.

I have no idea why. But I came up with the following:

Five-year-old Mason Jones died a painful and unnecessary death.

Mason’s death was part of an outbreak of E. coli O157:H7 that sickened 157 people — primarily schoolchildren — in south Wales in Sept. 2005. The source was determined to be contaminated meat supplied to 44 schools by John Tudor and Son, which used the same machine to vacuum package both raw and cooked meats. This practice had been in place some years before an environmental health officer recognized, in a Jan. 2005 routine inspection, the potential for cross contamination that existed. Employees continued the practice through the time of the outbreak while assuring the environmental health officer that a second machine was being repaired. This proved to be a lie.

This tragic outbreak, the largest involving E. coli in Wales’ history, received no media coverage in the U.S.; neither did a public inquiry into the outbreak by Professor Hugh Pennington that detailed multiple failures not only with the butcher (meat processor), but with the school board and food safety inspectors.
Outbreaks of foodborne illness are not acts of god: they are invariably the culmination of multiple mistakes by multiple actors from farm-to-fork, ones that are often glossed over in press releases.

Around the world, there are daily outbreaks of foodborne illness, each providing a wealth of journalistic material — tragedy, bad management, indifferent oversight. Yet most are ignored.

And in a society obsessed with food porn, terrible food safety advice can be found anywhere.

There has been some excellent media coverage of microbial food safety issues since the 1993 E. coli O157:H7 outbreak linked to Jack-in-the-Box that killed four and sickened more than 600; there also has also been some terribly misleading coverage.

Among the unchallenged food safety stories, however, is that more government involvementmeans fewer sick people.

While the Internet and the mainstream media were all excited about the passage of new federal food safety legislation earlier this year, it doesn’t stand my story test: will it make fewer people barf?

When it comes to the safety of the food supply, I generally ignore political chatter, as well as the Internet commentaries and conspiracy theories. As the Government Accountability Office pointed out in a 2008 report, “The burden for food safety in most … countries lies primarily with food producers, rather than with inspectors, although inspectors play an active role in overseeing compliance. This principle applies to both domestic and imported products.”
It’s nice that food safety is once again a priority in Washington and that politicians are trying to set a tone. But chatting doesn’t mean fewer sick people — actions do.

Other food safety nosestretchers include:

1. We (insert country, state, region) have the safest food in the world;
2. The majority of food-borne illness is due to mistakes in the home (nope, that’s just a way to blame consumers);
3. We’ve been making or serving food this way for (fill in the number of decades) and never made anyone sick;
4. I got food poisoning from the last place I ate; and,
5. Food safety is simple.

And if you are assigned to a look-where-we found-bacteria story — on subway seats, grocery carts, money, sex toys, computer keyboards — talk to someone reputable to place the findings in context. There are bacteria everywhere. Only some of them make people sick.

Microorganisms that make people sick exist in whatever kind of food production and distribution system that smart humans come up with.

Unfortunately, consumers can’t really vote with their food dollars, because retailers are loathe to market food safety. The marketing void is instead filled with a steady stream of local/natural/sustainable/organic/raw food that may be worthy lifestyle choices but have nothing to do with food safety. People respond in surveys they perceive such food to be safer — in the absence of any microbiological data. Grocery stores say all food is safe, yet the many outbreaks of food-borne illness suggest otherwise. The best farms, processors, retailers and restaurants should brag about their microbial food safety efforts and accomplishments. With so many sick people each year, there’s an attentive audience out there.

I hope you’ll constantly strive to expand your network of sources; be wary of vanity presses, and seek out primary references and sources. The stories are there.

Dr. Douglas Powell is a professor of food safety at Kansas State University and the publisher of barfblog.com. He can be contacted at dpowell@ksu.edu.

Can eating at your desk make you sick?

 A new survey, released by the American Dietetic Association and ConAgra Foods’ Home food Safety program, found that while lots of us remain chained to our desks at meal time – 62 per cent at lunch time and 27 at breakfast – we’re skipping out on basic precautionary measures that reduce the risk of foodborne and other illnesses.

Alyssa Schwartz of iVillage.ca writes that while experts say perishable food needs to be refrigerated within two hours of leaving home or it will start to spoil, half of the survey respondents admitted they left theirs sit out for three or more hours.

That may not be particularly risky for some items, says Dr. Doug Powell, a professor of food safety at Kansas State University, but not storing others properly could put you at risk for serious – even deadly – bugs such as E. coli, salmonella and listeria. And here’s the rub: “It’s probably not the foods you think that will make you sick,” Powell says.

An egg salad sandwich, for example, will likely keep unrefrigerated until lunchtime – provided you use store-bought mayo, which acts as a built-in preservative. On the other hand, eat with caution when it comes to deli meats and soft cheeses and commercially prepared dishes (“all the foods they warn pregnant mummies about,” Powell says).

Powell also cites some unexpected culprits – in particular, salad fixings and rice. “When you cut produce, you create a lot of opportunities for existing microorganisms to grow,” he says. In the case of rice, leaving it sitting at room temperature, whether at home after cooking or on your desk at work, can allow spores to grow. For both, refrigeration is key. And for rice and other cooked foods, make sure to reheat your dish in the microwave up to at least 60°C, the minimum temperature for killing bacteria.

“If you do get sick,” Powell says, “it’s likely not going to happen for a few days. In the case of listeria, it can take up to 30 days. It can be very difficult to attribute food poisoning to a certain food.”

That’s why you shouldn’t assume that just because you haven’t gotten food poisoning in the past that your lunchtime practices are just fine.

“Most people mistake food bugs for the stomach flu. But they’re wrong.”

If ya don’t get at it when ya get to it, 

ya won’t get to it to get at it again

Thoughtful words from Canadian philosopher, poet and plywood enemy, Stompin’ Tom Conners (he also wrote tomes such as Bud the Spud, The Hockey Song, and Sudbury Saturday Night).

The Australians apparently took pity on me and granted me a tourist visa in the absence of Canadian documentation (Canada is hopeless) so I’m headed out to rejoin my family. I will continue teaching by distance – this semester, which winds up today with a flurry of skype presentations by students scattered around the U.S. and elsewhere has been the most satisfying in years – and doing that research, writing, extension professoring thing. Just in a different time zone.

And I’ll be racking up a lot of frequent flier miles.

Amy was looking for something and she may find it in Toronto Brisbane. I hope there’s a Yonge St. like in Toronto.
 

Crossing borders: food safety style

Wal-Mart Frank brought along a piece of the past when he visited a few weeks ago – the program for the 2000 meeting of what is now know as the International Association for Food Protection where I gave the Ivan Parkin lecture to a room of 800 people – by video (right, sorta as shown).

I never got a program, so Frank thoughtfully brought one along and complimented me on the shape of my hair.

That was the first time I got stopped at a border for improper paperwork.

It’s happened again.

Australia is requesting new paperwork from the Canadians (who are hopeless, it’s been six months so far for a fingerprint check) so no Australian visa for me.

I put Amy and Sorenne and Mary Poppins on a plane to Brisbane, Australia last night because smarty pants Amy got herself a French professoring job at the University of Queensland and the new semester starts in a couple of weeks. (Mary Poppins is nanny Emma, who’s going for two weeks to help get things set up).

I’m staying at Kansas State, where I love it, racking up air miles and doing some of my K-State work remotely, if I ever get my Australian visa.

Chapman already invited me to tag along to IAFP. I may go.
 

bites, barfblog and food safety

bites.ksu.edu and barfblog.com are complimentary and comprehensive resources for those interested in microbial food safety – the things that make people barf.

Too many people get sick each year from the food and water they consume. bites and barfblog are designed to inform and engage people in dialogue about food-related risks, controls and benefits, from farm-to-fork.

For rapid, relevant and reliable food safety news, subscribe to barfblog.com and follow us on twitter; for a daily, or twice-daily summary, including barfblog.com posts, subscribe to bites-l at bites.ksu.edu.

Dr. Doug Powell of Kansas State University, and associates, provide credible, current, evidence-based information on food safety and make it available through multiple media. Sources of food safety information include government regulatory agencies, international organizations such as the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), peer-reviewed scientific publications, recognized experts in the field and other sources as appropriate.

barblog.com
barfblog.com is where Drs. Powell, Chapman, Hubbell and assorted food safety friends offer evidence-based opinions on current food safety issues. Opinions must be evidence-based — with references — reliable and relevant. The barfblog authors edit each other, often viciously.

Twitter and Facebook
Breaking food safety news items that eventually appear in bites or barfblog are often posted on Twitter and Facebook for faster public notification.

Infosheets
Food safety infosheets are designed to influence food handler practices by utilizing four attributes culled from education, behavioral science and communication literature:
• surprising and compelling messages;
• putting actions and their consequence in context;
• generating discussion within the target audiences’ environments; and
• using verbal narrative, or storytelling, as a message delivery device.

Food safety infosheets are based on stories about outbreaks of foodborne illness sourced from bites and barfblog and include the following: discussion of a foodborne illness outbreak; discussion of background knowledge of a pathogen (including symptoms, etiology and transmission); food handler control practices; and emerging food safety issues. Food safety infosheets also contain evidence-based prescriptive information to prevent or mitigate foodborne illness related to food handling.

bites-l listserv
The bites.ksu.edu listserv is a web-based mailing list that provides information about current and emerging food safety issues, gathered from journalistic and scientific sources around the world and condensed into short items or stories that make up the daily postings. The listserv has been issued continuously since 1993 and is distributed daily via e-mail to thousands of individuals worldwide in academia, industry, government, the farm community, journalists and the public at large.

The listserv is designed to:
• convey timely and current information for direction of research, diagnostic or investigative activities;
• identify food risk trends and issues for risk management and communication activities; and
• promote awareness of public concerns in scientific and regulatory circles.

The bites listserv functions as a food safety news aggregator, summarizing available information that can be can be useful for risk managers in proactively anticipating trends and reactively address issues. The bites editor, Dr. Powell, does not say whether a story is right or wrong or somewhere in between, but rather that a story is available today for public discussion; barfblog is where contributors express their evidence-based opinions on food safety issues.

Research
Researchers associated with bites and barfblog conduct an array of food safety research, including:
• effectiveness of food safety messages and media in public discussions of food safety issues, such as the risks of listeria to pregnant women, legislation related to raw milk, public availability of restaurant inspection data, and the safety of fresh produce, are evaluated through qualitative and quantitative methods;
• observational research methodologies are used to quantify individual food safety behaviors from farm-to-fork, to enhance handwashing compliance, thermometer use, food packaging information and interventions that can reduce the number of people that get sick from the food and water they consume; and,
• evaluation of food safety policy and alternatives.

Teaching
• A graduate program in food safety risk analysis – including food safety, language, culture and policy — is being developed and will include distance-education.
• Courses are currently taught in food safety risk analysis, and food safety reporting.

Information
• Dr. Powell is the publisher and editor of bites and barfblog. Dr. Ben Chapman of North Carolina State University is the assistant editor.
• bites and barfblog are produced by a diverse team of secondary, undergraduate and graduate students as well as professionals who create multilingual and multicultural food safety and security information, including weekly food safety information sheets, and multimedia resources.
• Research, educational and journalistic opportunities are available for secondary, undergraduate and graduate students through bites.ksu.edu and barfblog.com.

Dr. Powell, a professor of food safety at Kansas State University, is the author of 42 peer-reviewed journal articles, 10 peer-reviewed book chapters and 1 peer-reviewed book. His cv is available at http://bites.ksu.edu/powell_cv.

Links
bites and barfblog may include links to other sites, which are provided as a convenience and as an additional access to the information contained therein. bites and barfblog are not responsible for the content of any other sites or any products or services that may be offered through other sites.

Accuracy, Completeness and Timeliness of Information on the Site
The bites and barfblog folks strive to provide accurate, complete and current information. The materials on this site are provided for general information only, and any reliance upon the material found on this site will be at your own risk. We reserve the right to modify the contents of the site at any time.

For more information, please contact us.