On April 20, 2010, a section of British Petroleum’s (BP) Deepwater Horizon underwater oil pipeline burst, gushing oil into the Gulf of Mexico.  Since the initial incident, it has been difficult for experts and BP officials to determine how much oil has been and continues to spill into the gulf, although some experts put the number at well over a million gallons every day.  During the explosion of the pipeline, eleven men lost their lives.  Since then, countless people involved in the gulf seafood, tourism, and hospitality industries  have watched the spill threaten their livelihoods and even their health.

The safety of seafood from the Gulf of Mexico has been a major health concern since the spill.  The seafood industry around the gulf–and its impact on local restaurants, hotels, and other seafood vendors–amounts to hundreds of millions of dollars annually.  In fact, sales from seafood in the five states bordering the Gulf of Mexico totaled $662 million in 2008.   Due to the size and duration of the spill, and the fish and shellfish that may be living in such toxic waters, the security of the entire gulf seafood industry is in jeopardy.

Monday, in a press conference from a Louisiana spill sight, President Obama declared Gulf seafood currently safe for consumption (he even admitted to eating some for lunch!).  However, some food safety experts haven’t always been so confident.  In April, shortly after the oil rig exploded, officials from the FDA, EPA, and National Oceanic and Atmospheric Administration went to the gulf to collect samples of fish and shellfish which they found to be relatively free from oil–however safety testing is ongoing.  Regions of the gulf where fish have tested highly contaminated have been closed for fishing in order to protect the public.  Those regions will not re-open until the seafood there is determined by authorities to be free from contaminants.

Restaurants and consumers nationwide need not be concerned.  More than 83% of all seafood is imported into the United States, including 90% of all shrimp.  However, the financial impact on seafood vendors around the spill cannot be estimated until experts have a clearer idea of just how massive the spill will become–and how soon it can be stopped.

Photo Credit:  Rich Matthews, AP

The Washington Post published an interesting article this morning, spotlighting the recent E. coli outbreak associated with pre-cut, bagged lettuce that infected 23 people in four states during March and April of this year.  The lettuce was not purchased by consumers, but rather by several food service companies and supermarkets as part of their salad bars and prepared meals.  In fact, the majority of infected people were students at colleges in Michigan, Ohio, and New York who consumed the lettuce at their college dining halls.  This issue brings up an interesting question, however:  Are pre-cut, bagged vegetables more dangerous than whole vegetables?

First, how could E. coli, which is generally associated with animal feces, infect vegetables?  According to Caroline Smith De Wall, the food safety director at the Center for Science in the Public Interest, “The process of harvesting lettuce, chopping it or tearing, washing and putting it in a bag is a process similar to mixing ground beef.”  As any food handler should know, ground beef is potentially more hazardous than whole beef because bacteria on the outside of the meat is mixed into the center during the grinding process.  The same is true for lettuce, and other leafy greens which are grown in fertilized soil.  Fertilizer is largely composed of animal feces, and therefore is full of E. coli and other contaminants.  So when vegetables are processed for packaging, greens from multiple farmers’ fields (both contaminated and uncontaminated) may be tossed in and cut together–infecting all the produce.

Still, there are strong arguments on both sides of this debate.  Those who believe bagged vegetables are more dangerous argue that chlorine spray used to clean the produce before it is packaged does not kill enough of the bacteria.  Whereas when consumers purchase whole vegetables, they will commonly remove the outer leaves, thus physically removing the majority of potentially infectious bacteria.

James Gorny, senior advisor for produce safety at the FDA disagrees with the idea the bagged produce is more dangerous.  He stated that “bagged greens represent a disproportionate number of recalls, chiefly because they’re easier to identify than whole produce.  When you buy a head of lettuce, you have no idea what the brand name is, or who the grower is–so tracing it back is that much harder.”  Essentially he is stating that because the source of contaminated bagged vegetables is so much clearer than for whole vegetables, complaints about foodborne illness for those products is much higher.  In addition, it is much easier for health department officials to trace the source of the infection for packaged produce, and so it often appears as though pre-cut vegetables are more dangerous, even though they may not be.

Unfortunately there is no clear statistic proving that either whole or pre-cut vegetables are more dangerous.  In order to keep your patrons, family, and employees safe at the salad bar–wash your veggies.  Even if the bag states “pre-washed” it is always a good idea to rinse your leafy greens and vegetables that will be served as ready-to-eat items.  There are also several vegetable washes on the market that may be advisable for households with at-risk individuals.  For additional guidance, contact your health department.

This week is Food Allergy Awareness Week and it’s a good time to consider food allergies and how they make us (and our children) sick.

What is a Food Allergy? According to the National Institute of Allergy and Infectious Diseases, a food allergy is an “abnormal response to a food, triggered by the body’s immune system.”  When the body encounters a food substance it doesn’t like (or is allergic to) it releases a special antibody in order to protect itself from that food.  However, this allergic reaction can be extremely dangerous and sometimes leads to death.  If you have a food allergy, talk to your doctor.  He or she can help you identify what you are allergic to and what actions to take in the event of a reaction.

What is the difference between “Food Intolerance” and “Food Allergy?” First, it is important to know that certain bacteria present in food can create “food poisoning” symptoms similar to an intolerance.  So before jumping to a conclusion about foods you may, or may not, be intolerant of, it’s best to consult your doctor.

• Food Intolerance is the body’s inability to process certain types of food.  The digestive system of individuals with Food Intolerance lacks the enzymes necessary to break down specific foods.  When the body is unable to break down food, it can linger in the intestinal tract and cause severe cramping, bloating, and gas.  In severe cases of Food Intolerance, undigested food particles can rupture the the lining of the intestines and enter the bloodstream.
• Food Allergies, as mentioned before, is the immune system’s reaction to a food substance it perceives to be potentially harmful.  Symptoms tend to be more immediate than those felt by food intolerance sufferers.  Common allergic reaction symptoms include coughing, sneezing, vomiting, migranes, watering eyes, rashes, swelling, hives, and–in extremely severe cases–anaphylactic shock, which prevents the sufferer from breathing on their own.

What are some common foods that cause Food Allergy? Almost 90% of Food Allergies are triggered by protein-rich foods such as:

• Fish such as bass, flounder, and cod,
• Shellfish such as lobster and shrimp,
• Peanuts,
• Tree nuts such as walnuts and almonds,
• Wheat,
• Milk,
• Soy,
• and Eggs.

These foods are all legally considered “major food allergens” and should be avoided by sufferers of Food Allergies.

For more information, visit foodsafety.gov or the FDA.  Additional source:  foodintol®.

Mother’s Day is this Sunday, so it seems fitting to discuss food safety issues that are mom-specific.  Most women know that there are some foods that you should be careful with, and others you should avoid all together.  However, many don’t know why.  Pregnant women have naturally suppressed immune systems.  This increases the likelihood that the baby will not be rejected by the mother’s immune system while it is developing inside her.  Because their immune systems are weaker, pregnant women are more susceptible to foodborne illness than their non-pregnant counterparts.  Below, you will find an excellent list, compiled by the FDA, that lists foods to avoid and others labeled “Proceed with Caution.”

DON’T EAT:

• Soft cheeses made from unpasteurized milk:  Brie, feta, Camembert, Roquefort, queso blanco, and queso fresco.  Why? They may contain E. Coli or Listeria.  Instead eat:  Hard cheeses such as cheddar, Swiss, Parmesan, and others made with pasteurized milk.
• Raw cookie dough or cake batter.   Why? Raw cookie dough and cake batter may contain Salmonella.  Instead eat: baked cookies and cakes.  And don’t lick the batter spoon!
• Fish high in mercury: swordfish, shark, king mackerel, golden and white snapper.  Why? High levels of mercury can damage the immune and nervous system.  Instead eat: fish and shellfish with lower mercury content, such as shrimp, salmon, pollock and catfish.
• Raw fish and shellfish: such as sushi, oysters, and clams.  Why? May contain parasites or bacteria.  Instead eat: fish and shellfish that have been properly cooked to 145ºF.
• Juice or cider that is unpasteurized: like fresh-squeezed.  Why? May contain E. Coli. Instead drink: Fully pasteurized juice, or bring fresh squeezed juice to a rolling boil for at least 1 minute before consuming.
• Unpasteurized milk.  Why? May contain bacteria such as campylobacter, E. Coli, listeria, or salmonella.  Instead drink: pasteurized milk.
• Salads made in a store.  Why? May contain listeria.  Instead eat: salads prepared at home.  Separate ready to eat and raw food items.  Cook thoroughly the items that require cooking, then chill before tossing salad together.
• Raw or undercooked spouts such as alfalfa, clover, mung bean, and radish.  Why? May contain E. Coli or salmonella.  Instead eat: thoroughly cooked sprouts.

PROCEED WITH CAUTION:

• Processed meats such as cold cuts, hot dogs, sausage, poultry, and other lunch meats.  Why? May contain listeria.  What to do: even if meats are labeled as thoroughly cooked, be on the safe side and bring all processed meats to a “steaming hot” temperature before consuming.
• Eggs and egg products.  Why? Undercooked eggs may contain salmonella.  What to do: cook eggs until yolks are firm.  Cook foods containing eggs to 160ºF before consuming.
• Fish. Why? Fish may contain parasites or bacteria.  What to do: cook fish to 145ºF.
• Ice cream.  Why? Homemade ice cream may contain uncooked eggs which may contain salmonella.  What to do: Make ice cream with a pasteurized egg product then heat the mixture thoroughly.
• Meat: beef, veal, lamb, pork, and all ground meats.  Why? Undercooked meat may contain E. Coli.  What to do: Cool beef, veal, and lamb steaks and roasts to 145ºF.  Cook pork and ALL ground meats to 160ºF.
• Meat spreads such as pate.  Why? Unpasteurized versions of meat spreads and pate may contain listeria.  What to do: Stick with store-bought versions, which are safe.
• Poultry and stuffing.  Why? Undercooked meat may contain bacteria such campylobacter or salmonella.  What to do: Cook all poultry to 165ºF.  Be on the safe side and cook stuffing separately.
• Smoked seafood.  Why? Refrigerated versions are not safe unless they have been cooked to 165ºF.  What to do: Eat canned versions, which are safe, or cook fish to 165ºF before consuming.

Whoa.  What are we talking about?!

Antigenic Shift is an intense term with an important meaning.  The long explanation is that “antigenic shift” occurs when two or more strains of a virus, or two or more different viruses, combine to create a NEW virus with the the defenses of the original viruses that it originated from.  The short definition is:  Antigenic Shift =  how Super Viruses are made.  So . . . why does this matter?  As you can tell from the incredibly complex chart at the top of this article, an Antigenic Shift is a molecular change that allows an illness to combine and move between animal species (i.e. “bird flu” and “swine flu”).

As you are most certainly aware, for the past year H1N1 has been an incredibly important global issue.  The “swine flu” originated in animals, mutated, and eventually moved to humans.  As the chart demonstrates, a virus can begin in a bird and move to a pig or human without any mutation.  But if the infected animal (or human) is then infected with another virus, the diseases can combine to create a super virus with the strengths of both types of viruses.

Every time you overcome a virus, it means your body has created antibodies (natural germ killers) that are equipped to destroy that specific type of virus.  When new viruses are created from other animals and humans are infected, the body has difficulty killing them.  Children, the elderly, and persons who are chronically ill have an especially hard time fighting new strains of influenza because their immune systems are already weak.

So what can you do?  The World Health Organization (WHO) advises the public to follow some simple advice:  wash your hands, and resist touching your eyes, nose, and mouth.  These two behaviors alone can keep you healthy when outbreaks occur.

Federal health officials are warning the consumer public to stay away from oysters harvested in the “Area 7″ near Port Sulpher, LA.  Area 7 is located in the Gulf of Mexico, near the mouth of the Mississippi River.  After a dozen people became sick after eating raw oysters, the state health authorities notified the FDA that the oysters-in-question were contaminated with Norovirus–which causes acute gastroenteritis.  Gastroenteritis is a fancy word for “food poisoning” or “the 24-hour flu.”  Symptoms frequently include stomach pain, nausea, vomiting, diarrhea, and chills.

Oysters, and other shellfish, are animals that live underwater.  Because you eat their entire body (except the shell) you also consume the organs the animals use to filter impurities from the water.  Traditionally people commonly ate shellfish raw, but today many shellfish live in water that has been contaminated by harmful toxins that remain in the shellfish.  The meat can become harmful to humans if not cleaned and cooked thoroughly.  Once cooked, most shellfish are perfectly safe to consume.

Again, the FDA has warned people not to consume oysters from the Area 7 location in Louisiana.  If you are a food vendor and are unsure from where your shellfish originated, please contact the distributor.  If you serve oysters or other shellfish raw, please ensure you place a health notice on your menu to inform the consumer of any possible risks involved with eating raw shellfish.

Source:  FDA

Wow, we’ve been SUPER busy here at the StateFoodSafety.com headquarters.  We’re moving into new areas all the time.  Our most recent location is Cass County, MO.  We are thrilled to be working with this great health department!  We have some incredible health department partners, in fact!  If you are a health department official interested in offering online food handler training, please contact us at info@statefoodsafety.com and we’ll contact you promptly!

We have some great blog posts coming up for you . . . keep checking back!

Salmonella

When talking about food safety, salmonella is a disease that gets brought up frequently.  This year, salmonella has prompted hundreds of food recalls from items as diverse as salami, tortilla chips, and salad dressing.  During the past few years, health officials have identified the bacteria in eggs, peanuts, black pepper, spinach, meat products and the list goes on and on.  Salmonella contamination becomes an even greater issue when contaminated food items are sent to multiple locations as ingredients as other products.  It becomes extremely difficult to trace where the infection began, and how far it spread.  This year alone, salmonella-contaminated black pepper was distributed as an ingredient in Italian-style deli meats, which then infected 252 people in 44 different states!  The same contaminated black pepper has also sparked countless spice, snack, and condiment recalls since January 2010.

Of the 2,000 strains of salmonella, only about a dozen can infect humans.  Still, the number of persons infected annually remains high from year to year.  The CDC estimates that there are a 1.4 million cases of salmonella infection each year in the United States, with only about 3% officially reported.  These numbers make is clear that it is impossible to overstate how crucial it is that food handlers become aware of this disease and how to protect consumers from it.

A few things to know about Salmonella:

• Salmonella can be transmitted from animals to humans (see Kissing Frogs) and from food to humans.
• Persons at greater risk for serious infection include infants, small children, chronically ill persons with weak immune systems, and the elderly.
• Salmonella can survive for weeks outside a living body.
• Salmonella is not destroyed by freezing.
• An infectious dose of salmonella can be as small as 15-20 cells (bacteria).
• Incubation period–the time it takes to get sick once a patient has contracted the disease–is anywhere from six to 72 hours.
• Common symptoms of salmonella infection include exhaustion, nausea, vomiting, and diarrhea (which can be bloody in serious cases!).

What can you do to prevent salmonella infection in the workplace?  One of the first things each food service employee must do to prevent infection of any kind is wash their hands.  For salmonella-specific prevention, the Mayo Clinic recommends the following practices:

1. Cook poultry, ground beef, and eggs thoroughly before eating (or serving).   Poultry specifically must reach 160º F throughout before it can be served.
2. Eggs must be cooked until they have a hard yoke.  Pasteurized eggs may also be used.  If consumers insist on soft yokes, they must be made aware of the risk of salmonella infection.
3. Never consume or serve raw milk.  Milk must be pasteurized to be used in a consumer setting.
4. Wash and sterilize hands, utensils, and surfaces immediately after they have come in contact with foods of animal origin.
5. Be extremely cautious when preparing food for babies, children, sick persons, or the elderly as they are at a greater risk of infection.

If you have additional questions about salmonella and how to prevent it, please contact your local health department.

Sources:  Mayo Clinic, Wikipedia

In a report published by the Associated Press, it was discovered that foodborne illnesses cost the United States approximately $152 billion annually!  The U.S. Senate has been debating legislation that would require more frequent government (health department) inspections of food establishments and manufacturers.  According to the debated legislation, the Food and Drug Administration would also have new authority to issue recalls.

Considering that roughly 76 million people become sick from foodborne illness–and about 5,000 die–the cost of researching and treating these cases have become a huge expense for the United States government.  In fact, the $152 billion annual cost determined in a recent study by the Produce Safety Project, was significantly higher than the $35 billion reported by the U.S. Agricultural Department in 1997.  Interestingly, this cost study only focused on research of a handful of specific pathogens.  The actual cost of researching every foodborne illness pathogen that people contract each year could be higher still.  The report also did not include the cost of food recalls to the industries involved.

U.S. Rep. Rosa DeLauro (D-Conn), called the costs “shockingly high . . . If people can’t engage in this issue because of the humanitarian aspect or the public health aspect, maybe they’re willing to listen because of the economic aspect.”

This study identifies yet another reason why food safety training is so important.  The more educated our managers and food handlers become about good food safety practices, the safer the public will be–keeping lives safe, and costs down.

Source:  Associated Press, Shannon Dininny

The US Department of Health and Human Services released an interesting article this morning about animals and their uncanny ability to give people salmonella–specifically birds, frogs,  snakes, turtles, and other amphibians.  Contact with these animals causes about 74,000 cases of salmonella each year in the United States, according to the Center for Disease Control (CDC).   Normally, salmonella is considered a foodborne illness, but children tend to handle these animals and then touch their mouths, eyes, and noses without washing their hands.  After the release of the animated film The Princess and the Frog, in 2009, dozens of little girls became ill with salmonella after feeling compelled to kiss frogs.  Even adults can become culprits of spreading salmonella this way when they clean aquariums and fish tanks in the kitchen, thereby contaminating areas where food is prepared.

Linda Capewell of the CDC recommends not having birds, snakes, or amphibians in homes with children under 5 years of age.  When children (and adults) handle these animals, they should wash their hands immediately–scrubbing with antibacterial soap for at least 20 seconds in a steady stream of warm water.