THE FOOD INDUSTRY TODAY - HEALTH




I’M A FOOD ADVOCATE, and A NASTY CRITIC  

If you can’t stand truth, and believe in the lies you are told by those who could care less from corporate guano, with some very strange agendas, mostly money, please seek help from professionals… because… a good critic tells it like it is, not for a freebee…

What you get here is cold, hard and somewhat repulsive at times on occasion... But it will be verified truth.  It’s telling you to avoid certain things. Bad places, Bad food, Bad Service, Bad Bosses.... Remember “ He who buries his head in the sand is just putting forth a new face…”



CRITICAL WEBSITES

ALL THIS INFORMATION IS EXPANDED IN DETAIL AT:
    

HTTPS://WWW.FOODSAFETYNEWS.COM


EXPERTS SAY CORONAVIRUS LIKELY NOT SPREAD BY FOODBORNE ROUTES
By Coral Beach on Mar 04, 2020 12:06 am Public health officials and academics agree that the coronavirus poses little danger from a foodborne illness perspective, right now, but some are maintaining a slight level of vagueness about the situation.  “While it is theoretically possible the virus could be transmitted via food, based on everything we know, the risk of foodborne transmission is dramatically smaller — perhaps by millions of times — than the risk by airborne droplets,” Donald W. Schaffner, extension specialist in food science and Distinguished Professor at Rutgers University, told Food Safety News

Schaffner has done extensive research in quantitative microbial risk assessment, predictive food microbiology, handwashing and cross-contamination. He frequently works with Ben Chapman, professor and food safety specialist with the Department of Agricultural and Human Sciences at North Carolina State University.

Chapman agrees that the risk of foodborne transmission of the coronavirus — now sometimes being called COVID-19 — is low. It hasn’t been documented at all yet. But there are cross-contamination concerns.

“Since coronavirus is a respiratory virus we believe that it is contracted only by inhalation or similar mechanism (such as) sticking your finger in your nose, when your finger has a virus on it.  If it was in food it would be destroyed by proper cooking,” Chapman told Food Safety News.

The U.S. Centers for Disease Control and Prevention reports the virus is generally spread person-to-person through respiratory droplets from sneezing, coughing and talking.

“Currently there is no evidence to support transmission of COVID-19 associated with food,” according to the CDC. “It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their own mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads.”

There is a chance of cross contamination from hard surfaces such as door handles, cooking utensils, countertops and other items, but that danger is low, according to the CDC.

“. . . because of poor survivability of these coronaviruses on surfaces, there is likely very low risk of spread from food products or packaging that are shipped over a period of days or weeks at ambient, refrigerated, or frozen temperatures,” the CDC reports.

Countries with confirmed coronavirus patients as of March 3, 2020. Click to enlarge.

International health officials, who have declared the coronavirus outbreak a global threat, also say the chance of foodborne transmission is of small concern. 

The virus has similar characteristics of SARS and MERS viruses, which are not spread through food. The World Health Organization reports there is not yet any evidence to support the theory that the virus is spread through food. Some concern s about food had been voiced when initial reports of the virus started coming out of China because the first patients had visited the same food market.

Unlike some other viruses, such as norovirus and hepatitis A virus, the coronaviruses cannot grow in food, according to international public health officials. The coronavirus needs an animal host, which includes humans, to grow.

Recommendations for the single most effective weapon against the virus are a unanimous call for increased diligence in hand washing.

“The respiratory virus risk in restaurants is really more about being in the same location as a lot of people, some of who can be depositing the virus on surfaces like tables, doors, menus and managing that with a hand washing and alcohol-based sanitizer regime is an effective step to reduce risks of both COVID-19 and influenza,” said Chapman.

“What I am doing personally is trying to be diligent about washing my hands and using hand sanitizer — sanitizer is in fact very effective against the coronavirus. I’m also trying to be alert about what I’m touching, before touching my nose or mouth. I’m not avoiding any specific foods.”


BEAN SPROUTS SHOULD BE AVOIDED

Unclear if Jimmy John’s still implicated in outbreak; FDA posts new public notice.  Having originally reported that an outbreak was linked to clover sprouts used by Jimmy John’s restaurants, the FDA now says the E. coli outbreak is additionally related to products from Chicago Indoor Garden that were distributed to Whole Foods, Coosemans and other entities.

The new public recommendation posted yesterday by the Food and Drug Administration informs consumers about a recall in recent days of Chicago Indoor Garden red clover sprouts, but it does not mentioned the Jimmy John’s connection that was outlined in a Feb. 26 alert.  Didn’t have to….this is a new warning.

“The FDA’s analysis of a sample of this firm’s (Chicago Indoor Garden) product identified the presence of E. coli O103,” according to the FDA’s March 17 update. “Whole genome sequencing of this bacteria showed that it matches the outbreak strain.”

The Centers for Disease Control and Prevention has not posted an update on the outbreak in weeks. The FDA reported yesterday that the most recent symptom onset date was Feb. 11, which is the date last reported by the CDC.

In its Feb. 26 update and again yesterday the the FDA reported it is working with the CDC and state and local public health officials on the outbreak investigation. Outbreak patients have been identified in five states. Those states and the number of patients are: Iowa with three, Illinois with six, Missouri with one, Texas with one and Utah with three.

“FDA is recommending that consumers not eat the following recalled items (see list below) with ‘Best By’ dates between 12/1/2019 and 3/12/2020 that were distributed to Whole Foods throughout the Midwest, Coosemans Chicago Inc., Battaglia Distributing, and Living Waters Farms,” according to the agency’s statement yesterday.

“As the outbreak investigation progresses, the FDA will continue in its traceback investigation to determine where implicated sprouts have been distributed and will continue monitoring for additional illnesses associated with this outbreak.”

The recalled Chicago Indoor Garden products all include red clover sprouts, which were found to be the contaminated ingredient. Best-by dates on the recalled products run from Dec. 1, 2019, through March 12 this year.

Products included in the recall are:

•  Red Clover 4-ounce clamshells   •  Red Clover 2-pound boxes   •  Sprout Salad 6-ounce clamshells   •  Mixed Greens 4-ounce clamshells   •  Spring Salad 6-ounce clamshells

Anyone who has eaten any of the recalled Chicago Indoor Garden sprouts developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.

The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the Centers for Disease Control and Prevention (CDC).


EU DATA SHOWS FOODBORNE INFECTIONS GETTING HARDER TO TREAT
FOODBORNE bacterial infections are becoming harder to treat, according to a report on antimicrobial resistance from EFSA and ECDC.  Salmonella and Campylobacter are increasingly resistant to ciprofloxacin, one of the main antibiotics for treating infections they cause, said the European Centre for Disease Prevention and Control (ECDC) and European Food Safety Authority (EFSA).
Data from humans, animals and food show a large proportion of Salmonella bacteria are multidrug-resistant, which means they are resistant to three or more antimicrobials. In 2017 and 2018, data on antimicrobial resistance in bacteria was provided by 28 member states and analyzed by EFSA and ECDC.

Results for Salmonella in humans
In Salmonella spp. from human cases in 2018, resistance to ampicillin, sulfonamides and tetracyclines were at high levels, particularly among serovars common in pigs. A decline in resistance to ampicillin and tetracyclines in Salmonella Typhimurium from humans was observed in several countries from 2013 to 2018.

Resistance to gentamicin was overall low except for Salmonella Kentucky where it was very high. Also, levels of chloramphenicol were low but moderate in Salmonella Typhimurium.

In humans, resistance to ciprofloxacin is common, particularly in certain types of Salmonella, and resistance to high concentrations of ciprofloxacin increased from 2016. Ciprofloxacin is a fluoroquinolone, a class of antimicrobials categorized as critically important for use in humans. Both agencies warned that if they lose effectiveness, the impact on human health could be “significant”.

For antimicrobials cefotaxime and ceftazidime, representing third generation cephalosporins, resistance levels were generally low. Combined resistance to ciprofloxacin and cefotaxime was low in Salmonella spp. but higher in Salmonella Infantis and Salmonella Kentucky.

Only seven and eight countries tested resistance to last line antimicrobials azithromycin and tigecycline, respectively, but resistance was overall low. Resistance to colistin was detected in 7.8 percent of isolates but most were either Salmonella Enteritidis or Salmonella Dublin.

Sporadic cases of human Salmonella infection have been found with resistance to carbapenems, a last-line antimicrobial. For another last-line antimicrobial, resistance to colistin was not common in Salmonella and E. coli.

Mike Catchpole, ECDC’s chief scientist, said finding carbapenem resistance in foodborne bacteria in the EU was a concern.

“The most effective way to prevent the spread of carbapenem-resistant strains is to continue screening and responding promptly to positive detections. ECDC is working with EU member states and with EFSA in a one health approach to enhance the early detection and monitoring, in an effort to fight the persisting threat of antimicrobial-resistant zoonotic infections.”

Data on Campylobacter in humans
Decreasing trends in occurrence of extended-spectrum beta-lactamase (ESBL) or AmpC-producing E. coli have been observed in about 40 percent of member states from 2015 to 2018. This is important because ESBL-AmpC-producing E. coli are responsible for serious infections in humans.

For Campylobacter, 16 of 19 countries reported very or extremely high percentages of ciprofloxacin resistance. The proportion of human Campylobacter jejuni isolates resistant to erythromycin was low overall but higher in Campylobacter coli.

High and extremely high proportions of resistance to tetracycline were observed in Campylobacter jejuni and Campylobacter coli. Low proportions of isolates were resistant to gentamicin and amoxicillin-clavulanic acid.

Multi-drug resistance in isolates tested for four antimicrobial classes (fluoroquinolones, macrolides, tetracyclines and aminoglycosides) was low in Campylobacter jejuni but moderate in Campylobacter coli. The most common pattern was resistance to ciprofloxacin and tetracycline.

Monitoring and reporting of antimicrobial resistance (AMR) in 2017 and 2018 included data on indicator E. coli isolates. Some countries reported voluntary data on occurrence of meticillin‐resistant Staphylococcus aureus in animals and food.

Marta Hugas, EFSA’s chief scientist, said antimicrobial resistance was a serious threat to global public and animal health.

“The positive findings in food-producing animals are encouraging because they are a sign of improvement. However, we need to further investigate the reasons behind this change,” Hugas said.


ALMOST 50 SICK AFTER EATING

HOMEMADE BOXED LUNCHES

Local news reports say a Salmonella outbreak in Gainesville, FL, has been linked to boxed lunches made in a woman’s home.  The Gainesville Sun reported today that public health officials in Alachua County said 47 people became ill after eating homemade lunches. Authorities are working to determine what specific food caused the illnesses. A volunteer at a local Buddhist Temple provided the newspaper with comments.

“Trang Le, a volunteer and member at the Tu Vien A Nan Buddhist Temple, 2120 SE 15th St. in Gainesville, said the food was prepared at a woman’s house to be delivered to other members of the Vietnamese community before she and others left town for the weekend,” according to the Gainesville Sun.

The health department has stated it received word of the illnesses on Nov. 4.

Anyone who handled or consumed food from the volunteer program and developes symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

OUTBREAK OF LISTERIA INFECTIONS LINKED TO HARD-BOILED EGGS

Reported Cases: 7  States: 5   Hospitalizations: 4   Deaths: 1   Recall: No

The U.S. Centers for Disease Control (CDC) is concerned that bulk, fresh hard-boiled eggs produced by Almark Foods of Gainesville, Georgia, are contaminated with Listeriaand have made people sick. These products were packaged in plastic pails for use nationwide by food service operators. These products have not been recalled. However, because Listeria  can cause severe infections, CDC is warning against selling, serving, or using these eggs to make other food products.

Retailers and food service operators should know who supplies their bulk hard-boiled eggs. Consumers will not be able to tell if products they’ve purchased from stores contain these eggs, so it is important that people at higher risk for Listeria infections follow the advice listed below.

Retailers and food service operators should not use bulk hard-boiled eggs produced at the Almark Foods Gainesville, Georgia facility, regardless of use-by date.

These eggs were peeled, hard-boiled, and packaged in plastic pails of various sizes.

Food processors and manufacturers should not use these eggs to make ready-to-eat foods, such as egg salad, deviled eggs, or salads.

These fresh hard-boiled eggs were packaged in plastic pails and have a 49-day shelf-life.


ANOTHER FOODBORNE ILLNESS OUTBREAK SICKENS 

DOZENS IN THE TAMPA BAY AREA

A new foodborne illness outbreak hit Florida and the Tampa Bay area this summer, but the health department never warned the public, a Dirty Dining investigation found.  The major outbreak of cyclosporiasis began in the summer months and made its way into the US on fresh basil imported by a Mexican distribution company, according to the CDC.

Hundreds of people across 11 states have been sickened from the parasitic infection – despite the company recalling the basil on July 24.  Dr. Beata Casanas, an infectious disease doctor for Tampa General Hospital and USF Health, says she’s seen a huge spike in cases this year.

Normally, Florida has about 75 cases per year. But so far in 2019,  there have been more than 530 cases recorded, including dozens of cases locally with Hillsborough and Pinellas counties seeing the highest numbers in the Tampa Bay area.

According to state inspection reports, Oxford Exchange in Tampa had two confirmed cases in June and August, while another case in June was discovered at Gianni’s NY Pizza in St. Petersburg.

Cyclosporiasis is an intestinal illness caused by the microscopic parasite Cyclospora cayetanensis, according to the CDC. Symptoms can include watery diarrhea, abdominal pain, cramping, bloating, loss of appetite, weight loss, fatigue and nausea.

“It may last from days to weeks – sometimes even months,” said Casanas.  Holly Green-Pellegrini, who got sick from the parasite after eating at a Nordstrom Bazille in Jacksonville on June 17, said she’s still suffering.  “The pain at night is terrible. Sometimes I don’t eat at all because I can’t,” said Green-Pellegrini.   Green-Pellegrini said she was so sick and contagious that doctors forbid her from visiting her dying sister in a medical facility before she died.  And Green-Pellegrini wasn’t the only one. 

According to the state, more than two dozen customers who ate at that same Nordstrom restaurant also fell ill. The state health department wrote it “believes that each patron consumed basil that was likely already contaminated with the parasite prior to its delivery to the establishment.”


WEBSITES YOU MIGHT LEARN FROM


IWASPOISONED.COM

DATA.TALLAHASSEE.COM


THE RESTAURANT DIRTY DINNING 


BARFBLOG.COM

EDITOR:   barfblog.com is where Drs. Powell and Chapman 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.



FOOD POISONING GUARDIANS 


WORLD HEALTH ORGANIZATION

 More Than 23 Million Become Ill And An Estimated 4,700 Die Per Year, 
According To Data In A Report Based On Population Figures 


HEPATITUS AND THE FOOD INDUSTRY

We Have In The United States Problematic New Issues, Some That Are Restaurant 
Related Believe It Or Not, And Are Posted Here As A Public Service... 


 THE TRUTH BY LAURA RILEY

Fake food and Restaurant Advertising and Marketing
by the Dean of Food Critiques and Consumer Food Advocate


HUMAN AND SHRIMP TRAFFICKING

Tampa Bay Got Nailed In Its Chinese Buffets, Not Good 
Places For Fresh Food. SLAVE Labor and Mickee-Dee Groping again


WHO REALLY GUARDS THE HENHOUSE

The State, The County Kitchen Police, Dirty Dinning and Sometimes Me


CHINA SERVED RAT-TAT-TO-ME

The Chinese version of the movie in real life, Rat meat is
common in China and India, these are rat legs disguised as wings



CORPORATE GUANO CLOSINGS

You Can Only Survive In The Food Business If:  Your Food Is Good, That Means Taste,
Texture, Freshness, And Portion Size…And If The Service Is Good, Well Trained And On Time…

Many of the fast food places we went to do not believe in that, 

we call it Advertising  Delights by Bean Counter Chefs