Color sucks: Use a thermometer and stick it in for food safety

safefood Ireland has joined the UK Food Standards Agency in providing terrible advice about how to cook burgers.

A recipe for summer beef burgers (may a fine solstice greet our Northern and Southern friends) endorsed by safefood says:

“Before serving, ensure that the burgers are cooked thoroughly. Cut into them with a clean knife and check that they are piping hot all the way through, there is no pink meat remaining and that the juices run clear.”

Meanwhile, FSA issued a Safe Summer Food guide as UK picnickers head out in the sun (there’s sun in the UK?). The guidelines were in part based results of a self-reported survey, which is largely meaningless but something FSA likes to do.

The Morning Advertiser has more details on the hoops FSA seems willing to jump through to ensure the safety of rare burgers including:

  • sourcing the meat only from establishments which have specific controls in place to minimise the risk of contamination of meat intended to be eaten raw or lightly cooked;
  • ensuring that the supplier carries out appropriate testing of raw meat to check that their procedures for minimising contamination are working;
  • Strict temperature control to prevent growth of any bugs and appropriate preparation and cooking procedures;
  • notifying their local authority that burgers that aren’t thoroughly cooked are being served by the business; and,
  • providing advice to consumers, for example on menus, regarding the additional risk.

The advice from these self-proclaimed science-based agencies is at odds with, uh, science.

It has been known for over two decades that color is a lousy indicator of safety in hamburger.

The latest addition to this work comes from Djimsa et al. in the Dept. of Animal Science at Oklahoma State Univ., who wrote in the Journal of Food Science earlier this year that:

Premature browning is a condition wherein ground beef exhibits a well-done appearance before reaching the USDA recommended internal cooked meat temperature of 71.1 °C; however, the mechanism is unclear.

The objectives of this study were: (1) to determine the effects of packaging and temperature on metmyoglobin reducing activity (MRA) of cooked ground beef patties and (2) to assess the effects of temperature and pH on thermal stability of NADH-dependent reductase, lactate dehydrogenase (LDH), and oxymyoglobin (OxyMb) in-vitro.

Beef patties (lean: fat = 85:15) were packaged in high-oxygen modified atmosphere (HiOX-MAP) or vacuum (VP) and cooked to either 65 or 71 °C. Internal meat color and MRA of both raw and cooked patties were determined. Purified NADH-dependent reductase and LDH were used to determine the effects of pH and temperature on enzyme activity. MRA of cooked patties was temperature and packaging dependent (P < 0.05). Vacuum packaged patties cooked to 71 °C had greater (P < 0.05) MRA than HiOX-MAP counterparts.

Thermal stability of OxyMb, NADH-dependent reductase, and LDH were different and pH-dependent. LDH was able to generate NADH at 84 °C; whereas NADH-dependent reductase was least stable to heat.

The results suggest that patties have MRA at cooking temperatures, which can influence cooked meat color.

Effects of metmyoglobin reducing activity and thermal stability of NADH-dependent reductase and lactate dehydrogenase on premature browning in ground beef

Journal of Food Science, 2017 Feb, 82(2):304-313, doi: 10.1111/1750-3841.13606. Epub 2017 Jan 18.

https://www.ncbi.nlm.nih.gov/pubmed/28099768

Going public: about E. coli O121 in Rogers Flour: Why a 17-day difference between feds and province?

In April 2017, health-types in Canada said E.coli O121 had sickened 26 people that was linked to Robin Hood All Purpose Flour, Original.

On May 26, 2017, the Canadian Food Inspection Agency said Ardent Mills is recalling various brands of flour and flour products due to possible E. coli O121 contamination.

On May 21, 2017 the B.C. Centre for Disease Control (BCCDC) alerted British Columbians after six people in B.C. were infected with the same strain of E. coli O121 between February and April, 2017.

Now, CFIA has gotten in on the act – 17 days after BCCDC –announcing on June 7, 2017 that Rogers Foods Ltd. is recalling Rogers brand All Purpose flour from the marketplace due to possible E. coli O121 contamination.

The following product has been sold from Costco warehouse locations in British Columbia.

Brand Name: Rogers, Common Name: All Purpose Flour, Size: 10 kg, Code(s) on Product: MFD 17 JAN 19 C, UPC: 0 60179 10231 8

This recall was triggered by findings by the CFIA during its investigation into a foodborne illness outbreak. The CFIA is conducting a food safety investigation, which may lead to the recall of other products.

There have been reported illnesses that may be associated with the consumption of this product. Further lab testing is underway to confirm the link.

We’ve learned lessons but we’re not telling anyone: Public Health England accused of E. coli O55 cover up

In Dec. 2014, an outbreak of E. coli 055 was identified in Dorset, U.K. with at least 31 sickened. Public Health England (PHE) and local environmental health officials investigated and found nothing, other than cats were also being affected.

Tara Russell of the Bournemouth Echo reports a nurse who fears her family’s lives will never be the same again after contracting the deadly E. coli bug has accused health officials of a ‘cover up.’

Jessica Archer and her nephew Isaac Mortlock, now five, were among the first of 31 people in Dorset who battled for their lives when they were diagnosed with hemolytic uremic syndrome (HUS) as a result of E. coli O55 in summer 2014.

Three years on, Isaac suffers with severe seizures, must be peg fed for 10 hours each night and will need a kidney transplant and Jessica endures crippling head pains, fatigue and depression as a result of the bug.

But though the families’ lives have changed irreversibly, they feel let down by the Public Health England (PHE) investigation.

Jessica, who completed the London Marathon to raise awareness of her family’s plight, said: “This illness has robbed us. We are no longer the same people. It’s very frightening how life can suddenly change in an instant and I’m sure if all the other families were sat around the table they would say exactly the same.

“If someone attempts to murder someone, that is taken very seriously. We have been close to death through whatever reason that may be, yet we feel it was not taken at all seriously and more and more and more people suffered.

“It feels like a cover up and we just believe there are too many questions that have been left unanswered.”

Isaac and Jessica became ill after the family had eaten together at a restaurant. Medics originally put symptoms down to gastroenteritis but they were later diagnosed with a severe life-threatening complication which attacked their kidneys, liver and brain and fought for life. Today Jessica said they face a daily battle for recovery.

“We were discharged within a day of each other and we were so naïve. We thought we’d get our lives back together. How wrong were we.

“I used to be fit and active, now there’s not a day I can say ‘I feel well today.’”

Isaac today suffers severe health and behavioural problems.

The investigation closed in March 2016 without the affected families being made aware and failed to find the source. The outbreak was only confirmed by PHE in response to enquiries made by the Bournemouth Echo in November 2014 after it struck a children’s nursery in Blandford – months after the initial outbreak.

Jessica said: “We’ve been in the dark throughout with absolutely no communication about the outbreak, investigation or what has happened since. If they’d have thought we were important enough to find the cause, little babies and children may not have been put through the same hell.

“All we can hope for is that lessons have been learned so no other family ever has to go through the same horrendous ordeal we are living. For us, every morning is a constant reminder that life for us will never be the same.”

This is normal in the U.K. where science-based agencies recommend cooking food to the standard of piping hot, and where 252 people were sickened with E. coli O157 in 2010 – 80 hospitalized, one death, possibly linked to potatoes and leeks – and the Food Standards Agency reminded people to wash their produce.

This is some fucked up shit.

Maybe that’s why I like John Oliver so much.

He says he’s British and has no human emotion.

It’s buried way, way down.

Russell of the Bournemouth Echo writes public health officials carried out a review of the E. coli outbreak in Dorset to ‘identify lessons learnt.’

Public Health England said it is a ‘learning organisation’ and ‘reflects on outbreaks’ however refused to reveal what these lessons were.

Dr Sarah Harrison, consultant in health protection at Public Health England South West said: “Our colleagues in Public Health England worked closely with partners to try and identify a possible common source of infection, but the investigations did not identify a single common source. It is very good news that there have been no further cases of infection with this strain in Dorset since the end of the outbreak in 2015, however we remain vigilant.

“PHE is a learning organisation and reflects on outbreaks to identify lessons learnt and to continually improve our response. A review of this outbreak was conducted at the time by staff involved in line with standard procedures.

“E coli VTEC can be a very serious infection and can be passed easily from person to person and young children are particularly easily affected. We know that the bacteria causing the infection can survive in the environment, so good hand hygiene is important to prevent the spread. Wash hands thoroughly using soap and water after using the toilet, before and after handling food and after contact with animals including farm animals. Small children should be supervised in washing their hands. Remove any loose soil before storing vegetables and thoroughly wash all vegetables and fruit that will be eaten raw.”

PHE said the investigation at the time was extensive with involvement from many organisations.

A statement read: “Control measures included extended screening and exclusion of cases and high risk contacts. Public Health England and the Animal and Plant Health Agency put in place enhanced surveillance of faecal samples in Dorset laboratories and environmental sampling to help determine the extent of this organism in the community. The only link common to all the cases was that they either lived in or had close links to the county. The outbreak investigation closed in March 2016.”

As John Oliver would say, cool.

As Jessica Archer would say, fuck off you bureaucratic assholes who spend work time watching goats singing Taylor Swift songs on the the Intertubes.

‘Handle raw flour like raw meat’ 26 sick with E. coli O121 linked to Robin Hood All Purpose Flour

E.coli O121 has sickened 26 people that has now been linked to Robin Hood All Purpose Flour, Original, in Canada.

Health types advise Canadians not to use or eat any Robin Hood All Purpose Flour, Original sold in 10 kilogram bags with a code containing BB/MA 2018 AL 17 and 6 291 548 as these products may be contaminated with E. coli. For additional recall details, please consult CFIA’s recall notice. Restaurants and retailers are also advised not to sell or serve the recalled product, or any items that may have been prepared or produced using the recalled product.

This outbreak is a reminder that it is not safe to taste or eat raw dough or batter, regardless of the type of flour used as raw flour can be contaminated with harmful bacteria such as E. coli.

But what do the health types really know?

Free from the shackles of government PRery, someone from Health Canada told ProMed a few days ago, a sample of Robin Hood flour was collected from one case’s home. The sample tested positive for E. coli O121 and had matching PFGE to the clinical  cases. Subsequently, a sample of Robin Hood flour collected from a retail location also tested positive for E. coli O121. Several cases reported contact with Robin Hood flour.
Isolates from the 2016 U.S. outbreak have been compared to the current outbreak in Canada by whole genome sequencing (via PulseNet  International); the Canadian outbreak strain is not similar to the U.S. outbreak. Comparisons will continue to be made on an ongoing basis throughout the outbreak investigation in Canada. 

Profs. Keith Warriner and Jeff Farber of the University of Guelph told CBC uncooked flour, such as that found in raw cookie dough, can host E. coli bacteria, and we may need to handle flour in the same way that we handle uncooked meat.

 

Steak tartare: A special kind of stupid

A favorite line in the ice hockey linesman course I take every year to be recertified is, “that player exhibited a special kind of stupid”

Cooks and purveyors of food porn exhibit their own special kind of stupid, especially around raw beef.

The N.Y. Times continues its long history of bad food porn-based advice because, they’re New Yorkers, and they are their own special kind of stupid: at least the uppity ones.

Gabrielle Hamilton writes in the New York Times Cooking section that a hand-chopped mound of cold raw beef, seasoned perfectly, at around 3 o’clock in the afternoon on New Year’s Day, with a cold glass of the hair of the Champagne dog that bit you the night before, will make a new man out of you.

Hamilton writes the recipe calls for 8-10 ounces highest-quality beef tenderloin … and to nestle each yolk, still in its half shell if using raw, into the mound, and let each guest turn the yolk out onto the tartare before eating.

Nary a mention of Shiga-toxin producing E. coli or Salmonella or Campylobacter.

Seek and ye shall find: E. coli O103 found in Waco beef

Waco, Texas will always have a special place in the barfblog.com family.

Amy was a French professor there for one year. She was required to follow a dress code, one that didn’t include beach shorts and loud Hawaiian shirts.

Her car was randomly shot at driving to work one day – which is why she volunteered to go to Iraq as part of a teaching mission, correctly reasoning it couldn’t be much more dangerous than Waco.

Chapman did a duck and hide under the table at a Waco restaurant as one of the regular booms went off to scare away starlings.

I’ve been told many times I look like David Koresh, leader of the Branch Davidians religious sect,

Waco is also home to rare strains of E. coli.

H & B Packing Co., Inc., a Waco, Texas establishment, is recalling approximately 73,742 pounds of boneless beef products that may be contaminated with E. coli O103, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

The boneless beef items were produced on March 6, 2017. The following products are subject to recall:

60-lb. box containing boneless beef with case code 69029 and production date 03/06/17.

Multiple combo bins containing 73,682-lbs of boneless beef with case code 69029 and production date 03/06/17.

The products subject to recall bear establishment number “EST. M13054” inside the USDA mark of inspection. These items were shipped to food manufacturers within the state of Texas.

The problem was discovered when FSIS was notified by the State of Texas’ Meat Safety Assurance Unit about a positive non-O157 Shiga toxin-producing E. coli sample.

There have been no confirmed reports of illnesses due to consumption of these products.

Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O103 because it is harder to identify than STEC O157. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism.

should seek emergency medical care immediately.

FSIS and the company are concerned that some product may be frozen and in customers’ freezers.

Customers who have purchased these products are urged not to use them. These products should be thrown away or returned to the place of purchase.

Waco is also near George W. Bush’s ranch retreat, as Harold and Kumar found out.

24 sick: E. coli O121 outbreak shows failures of food safety safety net

 

Chapman was always the kinder, gentler version of me, and he goes too easy on Canadian boffins who announced today there are now 24 people sick with E. coli O121 in British Columbia (12), Saskatchewan (4), Alberta (3) and Newfoundland and Labrador (5).

That the outbreak missed Manitoba, Ontario, Quebec, Nova Scotia, New Brunswick and PEI should give epidemiologists solid clues, ones that the Public Health Agency of Canada is not ready to divulge.

The initial public announcement was Jan. 12, 2017.

A couple of months later, the case count has doubled, and the only advice PHAC has is wash your fucking hands.

The last two major North American outbreaks of E. coli O121 were in flour, last year, and in sprouts, a few years earlier (please, let it be sprouts, please).

Five months into the outbreak, I’m sure the dedicated Canadian public servants have had time to match the genetic fingerprint of the outbreak strain with the U.S.-based outbreaks, but don’t expect PHAC to answer such simple questions.

They could have done whole genome sequencing in the time it took to have miniions craft a press release that said … nothing.

“The Government of Canada is committed to food safety. The Public Health Agency of Canada leads multi-jurisdictional human health investigations of outbreaks and is in regular contact with its federal and provincial partners to monitor and take collaborative steps to address outbreaks.”

Eat me completely.

Beam me up Scotty: Health Canada approves radiation to treat fresh and frozen raw ground beef

Rob Mancini writes:

Food irradiation is the treatment of food with a type of radiation energy known as ionizing radiation used to kill microorganisms. In Canada, irradiation has been used on products such as potatoes, onions, wheat and spices.  Health Canada has now authorized the use of ionizing radiation to treat fresh and frozen raw ground beef and permit the sale of these products in Canada.

A number of concerns regarding the use of irradiation were brought forth to the attention of Health Canada including the formation of hydrogen peroxide and alkylcyclobutanones. Health Canada states that hydrogen peroxide is relatively unstable and any residues that may remain on the meat after irradiation are expected to break down to water and oxygen during post-irradiation storage. Alkylcyclobutanones are products referred to as “Unique Radiolytic Products” (URPs) that are derived from fat when irradiated and therefore their presence is directly related to the fat content of the food. These URPs are found in extremely small quantities in irradiated foods, in the order of parts per billion. The overall weight of evidence indicates that the very low levels of these compounds found in irradiated beef do not pose a risk to human health.

I currently live in Winnipeg, Manitoba (Canada) and have been asked a number of times what I’m doing here, cause of the ridiculous cold and short summers. Family is everything to me and they all live in Winnipeg. My parents have kindly suggested that if I take away their grandkids, nothing good will come from that scenario. Winnipeg is also home to food microbiologist guru Dr. Rick Holley whom I have had the pleasure of working with in the past on the CFIA modernization project ranking biological hazards with food commodities. Here is Dr. Holley speaking on food irradiation:

12 sick: E. coli O121 outbreak in Canada

This is my dog chewing on kangaroo ribs.

ted-kangeroo-rib-jan-17Go with the protein that is available.

It’s about the same amount of effort the boffins at Public Health Agency of Canada put into announcing an outbreak of E. coli O121 that has sickened at least 12 people from B.C. to Newfoundland.

kangeroo-rib-ted-jan-17There have been 12 cases of E. coli O121 with a matching genetic fingerprint reported in three provinces: British Columbia (4), Saskatchewan (4), and Newfoundland and Labrador (4). The illness onset dates range from November to December 2016. Four individuals have been hospitalized. These individuals have recovered or are recovering. The investigation into the source of the outbreak is ongoing.

I’ll continue to bond with my dog.