FSnet Aug.
12/08 -- II
BARFBLOG: Culture, camp, pregnancy and …
synchronized diving?
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BARFBLOG: Restaurant sinks are not bathtubs
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BARFBLOG: A nail job in a fish tank
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WASHINGTON: WSDA warns about contaminated raw
milk from Shaw Island
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NORTH CAROLINA: NC gets federal funds for food
safety research
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NEW YORK: Health officials investigate outbreak
of Legionnaire's Disease in Elmira
![]()
NOVA SCOTIA: Chicken farmers unite in food
safety
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MASSACHUSETTS: Home Made Brand Foods recalls
tuna salad because of possible health risk
![]()
Wild Harvest(TM) Brand Beef Choice Ribeye Steak,
Beef Choice Sirloin Steak and Beef Choice Strip
Steak included in nationwide Nebraska Beef Ltd.,
product recall
![]()
WASHINGTON, DC: California firm recalls ground
beef products due to possible E. coli O157:H7
contamination
![]()
how to subscribe
BARFBLOG: Culture, camp, pregnancy and …
synchronized diving?
12.aug.08
barfblog
Doug Powell
http://barfblog.foodsafety.ksu.edu/2008/08/articles/food-safety-communication/culture-camp-pregnancy-and-synchronized-diving/index.html
Why is synchronized diving an Olympic sport?
I don't know either, but it caught the attention
of my dining companions, each with their own
food safety story to share.
Philippa Ross-James, Program Manager
Communications, with the New Zealand Food Safety
Authority, gave a great talk Monday morning at
Kansas State University, sharing the agency's
experience promoting food safety practices in
culturally acceptable ways with New Zealand's
indigenous people -- Maori, and New Zealand's
Pacific peoples.
http://barfblog.foodsafety.ksu.edu/2008/08/articles/food-safety-communication/food-safety-extension-in-new-zealand-in-kansas/index.html
The take home messages: build trust, get out of
the office, and be in it for the long term.
That's Philippa (right), with Curtis Kastner,
director of Kansas State's Food Science
Institute, me, Philippa, and Lisa Freeman,
associate dean for research at K-State's vet
college, and a vp at K-State's new Olathe
innovation campus.
My youngest daughter, Courtlynn, is back from
camp and spending some time in Manhattan
(Kansas). She told me on the last day of camp,
the chicken that was served was still cold in
the middle. A camp counselor came around and
told the kids, don't eat the chicken, it's not
cooked.
http://barfblog.foodsafety.ksu.edu/2008/08/articles/e-coli/e-coli-at-camp-13-scouts-sickened/
If you're making food for 300 or so kids, have
some standard operating procedures, and use a
damn thermomter.
http://barfblog.foodsafety.ksu.edu/2008/07/articles/e-coli/i-feel-naked-without-my-thermometer-when-cooking/
Finally, during the synchro swimming display
last night, pregnant Amy inquired about the
bruschetta with goat cheese. It was a soft
cheese and there is a risk of post-processing
contamination – the soft cheese can support
listeria growth if contaminated with a knife or
someone's dirty hand – so she didn't order it,
but I had to ask, "Is the goat cheese made from
raw or pasteurized milk."
The waiter didn't have a clue, but did offer to
ask, returned from the kitchen, and said it was
made from pasteurized milk, and someone had
asked the chef the same question last week.
http://barfblog.foodsafety.ksu.edu/2008/07/articles/listeria-1/what-you-can-and-cant-eat-when-youre-pregnant/
Consumers can ask questions.
http://barfblog.foodsafety.ksu.edu/2008/06/articles/food-safety-communication/asking-questions-about-fresh-produce/
Philippa left for the 30-something hour trek
back to Wellington this morning.
http://barfblog.foodsafety.ksu.edu/2008/07/articles/food-safety-communication/we-like-wellington-new-zealand-and-not-just-for-bret-and-jemaine/
Courtlynn, Amy and I are heading to Florida for
some much needed beach time.
BARFBLOG: Restaurant sinks are not bathtubs
12.aug.08
Barfblog
Andrew Reece
http://barfblog.foodsafety.ksu.edu/2008/08/articles/yuck-factor/restaurant-sinks-are-not-bathtubs/
An Ohio man is in hot water for taking a hot
bath in a Burger King bathtub. The video shows a
man sitting in the sink, while other employees
look on laughing. At one point the employee with
the camera goes to ask the manager if she wants
to come watch. The manager declines, but also
fails to take any action. The video was then
posted on Myspace. The fast food restaurant has
fired all employees involved. They added that
the sink was sanitized twice and all utensils
were thrown out. Health officials are working
with prosecutors to see if charges will be
filed. However the health department has
declined to issue any fines. If bathing in a
kitchen sink isn't worth a fine, what is?
The video contains some not safe for work
language.
http://break.com/index/burger-king-employee-takes-bath-in-sink.html
BARFBLOG: A nail job in a fish tank
21.jul.08
barfblog
Doug Powell
http://barfblog.foodsafety.ksu.edu/2008/08/articles/wacky-and-strange-but-true/a-nail-job-in-a-fish-tank/index.html
ALEXANDRIA, Virginia -- Local health inspectors
may have a new task to add to their burgeoning
workload: inspecting salons that offer pedicures
in tanks filled with toothless fish that nibble
away at dead skin.
MSNBC reports that fish pedicures are creating
something of a splash in the Washington D.C.
area, where a northern Virginia spa has been
offering them for the past four months.
http://www.msnbc.msn.com/id/25783483?GT1=43001
John Ho, who runs the Yvonne Hair and Nails
salon with his wife, Yvonne Le, said 5,000
people have taken the plunge so far.
"This is a good treatment for everyone who likes
to have nice feet," Ho said.
He said he wanted to come up with something
unique while finding a replacement for pedicures
that use razors to scrape off dead skin. The
razors have fallen out of favor with state
regulators because of concerns about whether
they're sanitary.
Ho was skeptical at first about the fish, which
are called garra rufa but typically known as
doctor fish. They were first used in Turkey and
have become popular in some Asian countries. …
First time customer KaNin Reese, 32, described
the tingling sensation created by the toothless
fish: "It kind of feels like your foot's
asleep," she said.
The fish don't do the job alone. After 15 to 30
minutes in the tank, customers get a standard
pedicure, made easier by the soft skin the
doctor fish leave behind. …
State regulations make no provision for
regulating fish pedicures. But the county health
department — which does regulate pools —
required the salon to switch from a shallow,
tiled communal pool that served as many as eight
people to individual tanks in which the water is
changed for each customer.
The communal pool also presented its own
problem: At times the fish would flock to the
feet of an individual with a surplus of dead
skin, leaving others with a dearth of fish.
"It would sometimes be embarrassing for them but
it was also really hilarious," Ho said.
WASHINGTON: WSDA warns about contaminated raw
milk from Shaw Island
12.aug.08
San Juan Islander
http://www.sanjuanislander.com/state/wsda/raw-milk-shaw.shtml
Consumers who have purchased raw milk from Our
Lady of the Rock Dairy on Shaw Island, San Juan
County, in early August should discard it
immediately due to the risk of Listeria
contamination, the Washington State Department
of Agriculture (WSDA).
A routine sample of the unpasteurized milk from
the dairy was taken Aug. 4 and found to be
contaminated with Listeria monocytogenes
bacteria. The dairy operation was notified of
the laboratory test results Monday, August 11.
There is no pull date on the retail products and
the dairy's distribution is limited to the local
area.
During sampling last April at Our Lady of the
Rock Dairy, WSDA lab staff also found raw milk
contaminated with Listeria.
WSDA staff will visit the dairy to review its
milking and bottling processes, check the site
for issues that could lead to possible product
contamination and conduct environmental testing.
As of today, no illnesses have been reported as
a result of the contamination. People who have
consumed the raw milk and become ill should
consult their physician or their local health
department.
NORTH CAROLINA: NC gets federal funds for food
safety research
12.aug.08
North Carolina News Network
Ellen Reinhardt
http://www.ncnn.com/content/view/3134/26/
RALEIGH -- The microbiology lab at the State
Department of Agriculture will become part of
the U.S. Food Emergency Response Network, trying
to develop better food testing to keep Americans
safe.
Joe Reardon, director of the state division of
Food and Drug Protection, says they're getting
$219 thousand from the Department of Homeland
Security to come up with better tests for
staphylococcus in foods such as baby formula,
breaded food, baby food, milk, yogurt and peanut
butter. After the salmonella outbreak, Reardon
says it's more important than ever to make sure
the food supply is safe, both from accidental
poisoning and from potential terrorist attacks.
NEW YORK: Health officials investigate outbreak
of Legionnaire's Disease in Elmira
12.aug.08
Gannett News Service
Jeff Murray
http://www.theithacajournal.com/apps/pbcs.dll/article?AID=/20080812/NEWS01/80812005
The Chemung County Health Department and state
Health Department are investigating a reported
outbreak of Legionnaire's Disease at the Ed
Flannery Towers senior housing complex on South
Main Street in Elmira.
The law requires health care professionals to
report any diagnosed cases of Legionnaire's
Disease to local and state health authorities.
The county hasn't yet determined how many people
are affected by the disease, said Robert Page,
Chemung County director of public health.
"We're looking at the building and potential
sources and trying to identify if they can find
a cause or source of it," Page said.. "We're
also looking at people who were ill, trying to
find common factors. Everything is in the very
early stages. We just got started (Monday).
"We are investigating anyone who in the past 30
days had any respiratory illness," he said. "A
number is not determined yet. So we aren't
saying a number yet until we get lab
confirmation."
NOVA SCOTIA: Chicken farmers unite in food
safety
12.aug.08
Canada News-Wire
CNW Telbec
http://www.newswire.ca/en/releases/archive/August2008/12/c3670.html
HALIFAX -- Canadian chicken boards from coast to
coast signed a landmark agreement today,
committing to the ongoing implementation and
maintenance of a national on-farm food safety
program.
The program, called Safe, Safer, Safest, has
been in place for nearly a decade and is
practiced on Canadian chicken farms across the
country. Today's signing reaffirms the
provincial chicken boards' commitment to the
system, which involves extensive record keeping,
on-farm audits and certification services for
all Canadian chicken farmers.
Safe, Safer, Safest guides chicken farmers on
safe food production practices, from cleaning
the barn in preparation for the next flock
through to shipment of market-weight birds. It
was developed in 1998 with support from
Agriculture and Agri-Food Canada and was the
first national farmer organization program to
complete Phase 1 of the
Federal-Provincial-Territorial government's
technical review process, led by the Canadian
Food Inspection Agency.
"Our program was developed by farmers, for
farmers," said CFC Chairman, David Fuller.
"Canada has high food safety standards and our
program ensures they are being met and
exceeded."
"Under Safe, Safer, Safest, top-notch safety
practices and procedures will be found on each
Canadian farm. This will ensure that Canadian
chicken farmers continue to produce a safe and
high quality product, as they have been doing
for generations," he added.
Stringent record keeping is an important
component of the on-farm food safety program and
allows Canadian chicken farmers to participate
in quality control, traceability, and disease
control. The program is based on Hazard Analysis
Critical Control Point (HACCP) principles. HACCP
is an internationally recognized food safety
system that identifies points in the food
production process where control measures should
be in place. The CFIA provides industry with
scientific and technical advice on the
application of HACCP principles.
The Memorandum of Understanding signed today and
witnessed by the Honourable Brooke Taylor, Nova
Scotia Minister of Agriculture, outlines the
division of roles, responsibilities and
authorities between the provincial chicken
boards and Chicken Farmers of Canada to reaffirm
Canada's commitment to deliver high quality
chicken consumers can trust.
"Being able to demonstrate the good production
practices being followed on farm proves to
consumers and industry stakeholders that chicken
is a quality product," explains Fuller, "We are
very proud of this program and what it
represents for consumers and farmers alike."
MASSACHUSETTS: Home Made Brand Foods recalls
tuna salad because of possible health risk
11.aug.08
U.S. FDA Press Release
Rick Walters
http://www.fda.gov/oc/po/firmrecalls/homemade08_08.html
Newburyport MA -- Home Made Brand Foods, 2
Opportunity Way, Newburyport MA 01950 is
voluntarily recalling approximately 4890 pounds
of "Ready-to-Eat" Tuna Salad with an expiration
date of 8/19/08. This product has the potential
to be contaminated with Listeria monocytogenes,
an organism which can cause serious and
sometimes fatal infections in young children,
frail or elderly people, and others with
weakened immune systems. Although healthy
individuals may suffer only short-term symptoms
such as high fever, severe headache, stiffness,
nausea, abdominal pain and diarrhea, Listeria
infection can cause miscarriages and stillbirths
among pregnant women.
The following products are subject to recall:
* 99/ 5 lbs. units of "Home Made Brand Foods
Tuna Salad" dated 8/19/08 expiration
* 412/10 lb. units of "Stop and Shop Tuna Salad"
dated 8/19/08 expiration
* 366/12 oz. units of "Stop and Shop Tuna Salad"
dated 8/19/08 expiration
The problem was discovered after routine
sampling at the customer level and subsequent
analysis of the product by an independent
laboratory which found the product to be
positive for Listeria monocytogenes. All product
lots produced prior to and after the above
listed affected lot were found to be negative
for Listeria monocytogenes through independent
laboratory analysis.
No illnesses have been reported to date in
connection with this problem.
Consumers who have purchased the Tuna Salad
should not consume it, but should return it to
the place of purchase. Consumers with questions
may contact Rick Walters at (978) 462-3663 ext
314.
Wild Harvest(TM) Brand Beef Choice Ribeye Steak,
Beef Choice Sirloin Steak and Beef Choice Strip
Steak included in nationwide Nebraska Beef Ltd.,
product recall
12.aug.08
Cub Foods
Lee Ann Jorgenson
http://www.pr-inside.com/wild-harvest-tm-brand-beef-choice-ribeye-r752525.htm
In cooperation with Nebraska Beef Ltd., Cub
Foods is recalling case-ready (pre-packaged)
Wild Harvest(TM) BEEF CHOICE RIBEYE STEAK, BEEF
CHOICE SIRLOIN STEAK AND BEEF CHOICE STRIP STEAK
supplied by Coleman Natural Beef following a
nationwide recall issued by Nebraska Beef Ltd.,
of select beef products due to possible E. coli
contamination. The product was sold at Cub Foods
stores in Minnesota and was on store shelves
between July 1, 2008 and Aug. 8, 2008, and is
marked with a sell-by-date through and including
Sept. 6, 2008.
This product recall includes all: -0- Product
Name and Description: Wild Harvest, Beef Choice
Ribeye Steak UPC#: 11535-50232 Sell by Date:
Through and including 09/06/08 Supplier: Meyer
Natural Angus/Coleman Natural Beef Product Name
and Description: Wild Harvest, Beef Choice
Sirloin Steak UPC#: 11535-50233 Sell by Date:
Through and including 09/06/08 Supplier: Meyer
Natural Angus/Coleman Natural Beef Product Name
and Description: Wild Harvest, Beef Choice Strip
Steak UPC#: 11535-50231 Sell by Date: Through
and including 09/06/08 Supplier: Meyer Natural
Angus/Coleman Natural Beef
Customers who have purchased the affected
product should bring the product back to a Cub
Foods store location for a full refund or
exchange.
Customers who have health-related concerns
should contact their physician. Other questions
related to this product recall may be directed
to Nebraska Beef Ltd., at 402.733.0456 or to the
USDA at www.fsis.usda.gov.
Cub Foods is Recalling Wild Harvest Beef Choice
Ribeye Steak, Beef
Choice Sirloin Steak and Beef Choice Strip Steak
Supplied by Nebraska Beef Ltd. and Sold at
Stores in Minnesota
WASHINGTON, DC: California firm recalls ground
beef products due to possible E. coli O157:H7
contamination
12.aug.08
USDA News Release
USDA FSIS
http://www.fsis.usda.gov/News_&_Events/Recall_031_2008_update/index.asp
WASHINGTON -- Renna's Meat Market, a Fresno,
Calif., firm is recalling approximately 780
pounds of ground beef products that may be
contaminated with E. coli O157:H7, the U.S.
Department of Agriculture's Food Safety and
Inspection Service announced today.
The following products are subject to recall:
* Various sizes of ground beef products bearing
the establishment number "EST. 27365" inside the
USDA mark of inspection. These food service
products were intended for restaurant use.
* Various sizes of custom ground beef products
wrapped in unmarked butcher paper with no label.
The products were custom orders from the
establishment's retail operation and do not bear
the establishment number or USDA mark of
inspection.
PREPARING GROUND BEEF FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or
visit www.fsis.usda.gov
Wash hands with warm, soapy water for at least
20 seconds before and after handling raw meat
and poultry. Wash cutting boards, dishes and
utensils with hot, soapy water. Immediately
clean spills.
Keep raw meat, fish and poultry away from other
food that will not be cooked. Use separate
cutting boards for raw meat, poultry and egg
products and cooked foods.
Consumers should only eat ground beef or ground
beef patties that have been cooked to a safe
internal temperature of 160° F.
Color is NOT a reliable indicator that ground
beef or ground beef patties have been cooked to
a temperature high enough to kill harmful
bacteria such as E. coli O157:H7.
The only way to be sure ground beef is cooked to
a high enough temperature to kill harmful
bacteria is to use a thermometer to measure the
internal temperature.
Refrigerate raw meat and poultry within two
hours after purchase or one hour if temperatures
exceed 90° F. Refrigerate cooked meat and
poultry within two hours after cooking.
These ground beef products were distributed to
restaurants and sold to consumers in the Fresno,
Calif., area. The recalled products were
packaged from Aug. 1, 2008, through Aug. 8,
2008, and consumers may have purchased these
ground beef products between Aug. 5, 2008, and
Aug. 9, 2008.
The problem was discovered by FSIS routine
microbiological testing. FSIS has received no
reports of illnesses associated with consumption
of this product. Anyone with signs or symptoms
of foodborne illness should consult a medical
professional.
Consumers are urged to check their refrigerators
and freezers and discard the product or return
the ground beef products for a refund.
E. coli O157:H7 is a potentially deadly
bacterium that can cause bloody diarrhea,
dehydration, and in the most severe cases,
kidney failure. The very young, seniors and
persons with weak immune systems are the most
susceptible to foodborne illness.
FSIS advises all consumers to safely prepare
their raw meat products, and only consume ground
beef or ground beef patties that have been
cooked temperature of 160° F. The only way to be
sure ground beef is cooked to a high enough
temperature to kill harmful bacteria is to use a
thermometer to measure the internal temperature.
Media and consumers with questions about the
recall should contact company Owner Joe Renna at
(559) 304-2852.
Consumers with food safety questions can "Ask
Karen," the FSIS virtual representative
available 24 hours a day at AskKaren.gov. The
toll-free USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854) is available in
English and Spanish and can be reached from l0
a.m. to 4 p.m. (Eastern Time) Monday through
Friday. Recorded food safety messages are
available 24 hours a day.
FSnet is produced by the International Food
Safety Network at Kansas State University, and
is supported at the Gold Fork level by: Marler
Clark.
FSnet is supported at the Sterling Fork level
by: CropLife Canada, Ontario Ministry of
Agriculture, Food and Rural Affairs , New
Zealand Food Safety Authority, Monsanto Canada,
and the Ontario Cattlemen's Association.
Fsnet is supported at the Silver-plate Fork
level by: The National Restaurant Association,
Unilever, Sholl Group/Green Giant Fresh, Feedlot
Health Management Services, McDonald's, and
Syngenta Crop Protection Canada.
The Food Safety Network presents a unique
opportunity to bring together all those
associated with agriculture and food, to enhance
the safety of the food supply. To provide
financial support to the Food Safety Network,
please visit
http://www.foodsafety.ksu.edu/en/donations.php.
For information on collaboration or
fee-for-service opportunities, please contact
Dr. Doug Powell: dpowell@ksu.edu
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For more information about the FSnet research
program, please contact:
Dr. Douglas Powell
associate professor
dept. diagnostic medicine/pathobiology
Kansas State University
Manhattan, KS
66506
cell: 785-317-0560
fax: 785-532-4039
dpowell@ksu.edu
http://www.foodsafety.ksu.edu
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