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®.

This week marks the first anniversary of the identification of the H1N1 virus,or Swine Flu, that first became an epidemic across the United States before quickly  spreading into a full-blown global outbreak.  The most recent studies state that  14,286 people around the world lost their lives to H1N1 during 2009-2010.  Although the premature deaths of so many people is incredibly tragic, the United States government has been able to take advantage of our actions over the last year in order to assess our current ability to combat threats–both biological and man-made.

According to a press release from the USDHH Preparedness and Response, our goal is to supplement our vaccination technology in order to research, develop, and distribute more quickly and efficiently.  This will allow the USDHH to supply life-saving vaccines to sick populations more quickly and effectively.  As expressed by Sec. Kathleen Sebelius, a crucial element in this will be identifying how our response teams would respond to both known threats and unknown threats that may arise.

In responding to H1N1, as many of you are surely aware, vaccines where in short supply.  Worse yet, some vaccines did little or nothing to combat the ever-changing virus.  It is good to know that USDHH is aware of the mistakes that were made and can view this scenario as a learning opportunity so that if, heaven forbid, there is a “next time” we’ll be ready.

Check out the entire press release at flu.gov.

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

A recent Harris Polls sites that 42% of Americans say they have become sick from something they ate and 69% of those believe they know what made them sick.  They may not be correct, but perception matters–and could be potentially harmful to the food establishment or distributor that sold the food item.  Interestingly, 29% of those who believe they know what made them sick, have removed that food item entirely from their diet.  More than half of those advised others not to eat the item as well.

These numbers make it clear that when consumers become ill from what they believe to be foodborne illness, it can hurt your business.  It’s an issue to which everyone can relate, and people are finally starting stand up and take notice.  After last week’s shocking report that the United States spends $152 billion annually on foodborne illness, some very influential people in the restaurant industry began discussing some ideas on how to move forward.

National chain restaurants understand that too often, food code regulations can change from state-to-state and city-to-city.  It can be impossible to regulate the myriad local laws on a corporate level and yet the need for solid food safety training is more important now than ever.  In an age where bad press can be all over the internet in seconds, the restaurant industry depends on solid food handler education of basic food safety principles.  Juelene Beck of Juelene Beck and Associates (a restaurant-chain consulting firm) stated, “The biggest issue is still around basic training and more of an understanding by the operations people.  Having the servers and the people behind them understand better what the food-safety issues are is where the biggest steps can be made in food safety.”

Many health departments are grateful for the StateFoodSafety.com™ Online Food Handler Training Course because it is fully customizable to add local laws and regulations seamlessly into the course content.  Online training allows managers to ensure high-quality training with each employee–and the training can be done from the comfort of home.  Juelene Beck continues saying, “I have a problem with the business model that says we can’t afford to train people because of high turnover.  It’s so easy to mishandle food.  They need to train everybody who handles food.  Period.”  With more and more health departments approving online training, Ms. Beck’s wish is becoming easier for the food manager to grant.  Employees can be trained quickly and inexpensively online, increasing the number of trained staff in establishments across the nation.

Experts agree that change needs to be made, and most believe that better educated food handlers will increase consumer satisfaction and decrease the numbers of those who become ill. If your health department or food establishment would like to move their food safety training online, please contact us and we will be happy to work with you to ensure this critical matter receives the attention it deserves!

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.

Ok, so we’ve been obsessed with Jamie Oliver–Britain’s tastiest export–for a while now.  Formerly known as England’s “Naked Chef,” Jamie single-handedly overhauled the United Kingdom’s school lunch program and has now taken America by storm with his new cookbook Jamie’s Food Revolution.  Oliver teaches non-foodies how to use fresh, healthy ingredients to make simple, affordable, delicious meals the whole family will love.

If you can’t get enough of Jamie, then you’ll love his new show Jamie Oliver’s Food Revolution debuting on ABC March 26th.  He’ll head to America’s unhealthiest city to try and break the cycle of destructive habits, arming himself with fresh ingredients and some alarming facts.  (Did you know that America’s current generation of children is not expected to live longer than their parents?!)  In one powerful promo, he visits a first grade classroom only to find they are unable to identify even the most basic fruits and vegetables.

In the show, Jamie will focus largely on the eating habits of America’s youth.  The U.S. Department of Health and Human Services is likewise concerned with this issue. They issued a press release last Friday (Feb 26, 2010) stating that on average, parents who considered nutrition when selecting fast food items for their children, chose meals that were at least 100 calories less than meals selected by uninformed parents.  As the USDHHS   put it, “100 calories, added up over time, is actually a significant amount.”

For more information, check out Jamie Oliver’s website and sign the petition to become “part of the revolution.”

The CDC’s Advisory Committee on Immunization Practices (ACIP) has strongly recommended that ALL persons, 6 months or older, receive a flu vaccine for the 2010-2011 flu season.  The swine flu has hit the 5-17 year-old population especially hard.  Those hospitalized with the disease generally had an underlying illness, like asthma, to weaken their immune system and allow them to be more susceptible to the virus.

As of mid February, 126 million doses of the vaccine had been ordered by states, with health departments targeting at-risk groups for treatment.

If you are pregnant, over 50 years of age, or the parent of small children–get yourself (and your children over 6 months) vaccinated!

View the CDC’s press release.