Fox News reports that an outbreak of norovirus, which caused seven 13- and 14-year-old soccer players to become sick, has been traced back to a reusable grocery bag.  According to reporters, the team of girls traveled from their hometown of Beaverton, Oregon, to Seattle, Washington, for a soccer tournament.  The outbreak started on Saturday, the day of the tournament, when the first team member started feeling sick, experiencing symptoms like vomiting, diarrhea, and stomach cramps.  Symptoms that kept the poor girl in the bathroom for nearly six hours pointed to norovirus, and she was taken home.  Throughout the weekend, however, others also became sick.  By Monday, seven girls on the team had experienced similar norovirus symptoms.

During their investigation, Oregon scientists found traces of norovirus on the sides of a reusable grocery bag, located just below the handles.  Apparently, the girls had passed the contaminated bag, which was filled with cookies, around during meals that weekend.  Details of the research are now published in the Journal of Infectious Disease.

According to Fox News, “Norovirus causes 21 million illnesses, 70,000 hospitalizations, and 800 deaths a year in the United States.”  Although norovirus is more often passed from person to person, it can contaminate and survive on surfaces as well (take the grocery bag, in this instance).  So how can it be avoided?  As with so many foodborne illnesses, frequent hand-washing and thorough cleaning of contaminated surfaces is crucial.

–Aubrey Pontious

You get the idea.

So what is celiac disease and why would somebody choose to go gluten-free?  Well, celiac disease is a genetic disorder.  This disorder affects 1 in 133 Americans, or 2.18 million people nation-wide, according to celiac.com.  The disease is exasperated by consuming gluten, which is a protein found in wheat, barley, rye, and oats, which causes damage to the lining of the small intestine.  Although symptoms of celiac disease can be somewhat mild, including weakness, bone pain, aphthous stomatitis (or canker sores), diarrhea, and abdominal bloating, the intestinal damage prevents necessary food absorption that may lead to more dangerous symptoms such as weight loss, nutrient deficiencies, and malnutrition.  Moreover, those who have celiac disease who continue to eat gluten increase their risk of gastrointestinal cancer up to 100 times.

These risks make it extremely important, therefore, for those who have celiac disease to exclude gluten from their diets all together.  Why eat gluten when it will make you sick, first off, and then increase your risk of cancer, right?  Then again, what is there to consume besides foods that contain gluten?  And what about the gluten-intolerant bread lover?  What is he to do?

Because there hasn’t been a great concentration on it in the past, the concept of gluten-free products has seemed to explode—in a good way—with recent awareness of this dietary need.  As diagnosis and awareness of celiac disease has risen, demand for gluten-free products has escalated along with it:

1. According to the US News & World Report, “15-25% of consumers report looking for gluten-free products.”
2. The National Restaurant Association (NRA) ranks “gluten-free” in 8^th place on their “What’s Hot” Top 20 Trends for 2011 list for food industry developments.
3. SPINS, a company that provides “quantifiable information on natural product industry sales,” reports that, in 2012, gluten-free sales reached $6.2 billion.

The great news is that many organizations and companies have responded positively to the high demand for gluten-free food, putting their efforts into making gluten-free baking ingredients, books, and even breads.   Among those who have responded is The National Foundation for Celiac Awareness (NFCA).  The NFCA not long ago created the GREAT Kitchens program, a gluten-free education and awareness training that helps restaurant employees to know how to offer gluten-free foods to their customers in a safe and effective way.

So although living with celiac disease or gluten sensitivity can be difficult—especially because gluten is difficult to avoid—the commitments of many to provide better gluten-free options make living with celiac disease not only possible but even pleasant.

–Aubrey Pontious

Sources: PubMed Health, Celiac.com, The GREAT Kitchens Program, SPINS.com, Wall Street Journal

I am reminded about a few episodes of the Food Network’s show, “Chopped.” In several different episodes, a competing chef, that’s right a chef, not justanyone gets on this show, cut themselves during the food preparation and not taken the time to clean up and take care of the situation properly.  The result was that none of the judges tasted the food and the chef was eliminated, and they lost out on $10,000.  Believe it or not, the risks for you are much higher when you calculate in losing your job, the restaurant’s reputation, the loss of revenue incurred, and most importantly, your customer’s health.  You cook because you love it.  Accidents happen.  Don’t be careless with food safety.  Make sure you handle all wounds properly.

Diamond Pet Foods has issued a recall of dry dog food manufactured in their Gaston, South Carolina production plant after the puppy chow was linked to an outbreak of human Salmonella Infantis infections.  So far, 14 individuals have reported being infected—5 of whom have been hospitalized. No dog illnesses have been reported. According to the FDA, “Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.”

The recalled Diamond Puppy Formula products were distributed in the following 12 states: Alabama, Florida, Georgia, Kentucky, Maryland, Michigan, North Carolina, Ohio, Pennsylvania, South Carolina, Tennessee, and Virginia. For more information about the specific products being recalled, click here. In addition, several other brands of dog food manufactured for third parties are being recalled. Click here to see a consolidated list of recalled products.

The CDC issued some advice for consumers in regards to this recall:

• Consumers should check their homes for recalled dog food products and discard them promptly. Consumers with questions about recalled dog food may contact Diamond Pet Foods at (800)442-0402 or visit their website.
• Follow tips about handling dry dog food found here
• People who think they might have become ill after contact with dry pet food or with an animal that has eaten dry pet food should consult their health care providers. Infants, older adults, and persons with impaired immune systems are more likely than others to develop severe illness.
• People who think their animal might have become ill after eating dry pet food should consult their veterinary-care providers.

Fortunately, though, the US Department of Agriculture’s Chief Veterinarian John Clifford has reported that the cow’s meat did not enter the food chain: “There is really no concern for alarm here with regards to this animal.  Both human health and animal health are protected with regards to this issue.”  But despite the comfort that Clifford’s statement may bring, many have been reminded of past calamities.  Not only the dangers of mad cow disease, but also the fact that the disease is still present remains in the forefront of many minds.

According to the LA Times, Director of Communications for the California Cattlemen’s Association, Stevie Ispen, said, “This is a big deal.  People have a lot of fear over mad cow disease and for good reason…But our country’s meat is still the safest in the world.  We’re confident people will carry on eating beef.”  Also, according to the cattle ranchers, the fact that routine testing detected the presence of mad cow disease proves that “a sound screening system is in place.”

–Aubrey Pontious

Sources: LA Times, Marler Blog, The Inquisitr

But as sweet as they may be, potatoes are simultaneously defiant—infamous for causing foodborne illnesses.  In fact, food-safety-and-you.com has ranked potatoes as one of the “Ten Riskiest Foods.”  To give you an idea of how many people have become sick on account of potatoes, food-safety-and-you.com’s author estimates that there have been over 100 outbreaks and 3,600 illnesses associated with spuds since 2000.

Why?  One of the reasons potatoes are so susceptible to pathogens is because they are often prepared improperly.  Baked potatoes are commonly cooked in tin foil, and that is fine, but if the wrapped potatoes are left out to cool on the counter too long, the combination of being wrapped up and sitting out for an extended period of time creates an ideal environment for Clostridium botulinum—or botulism—to occur.

Another way that potatoes become dangerous is through light exposure.  If potatoes are stored in the light, rather than a dark abode, a naturally occurring toxin—solanine—is produced.  Solanine turns potatoes green and gives them a bitter taste, not to mention causes solanine poisoning.

Like most foodborne illnesses, however, botulism and solanine poisoning can be prevented.  How?  By practicing food safety!  Cool down potatoes properly and refrain from storing potatoes in the tin foil you baked them in.  Also, store raw potatoes in a cool (between 50 and 65 degrees Fahrenheit), dark place.  If you notice a potato has been sitting out for too long—or is discolored or bitter, throw it out.  The pennies you paid for the potatoes are not worth the foodborne illnesses you could get.

So if you love potatoes, commit to keeping them—and yourself—safe.

–Aubrey Pontious

Resources: food-safety-and-you.com, extension.psu.edu, culinaryarts.about.com

Reselling a pair of returned tennis shoes is one thing, but is it acceptable to resell cheese that a dissatisfied customer has returned? As it turns out, you probably shouldn’t. Four individuals have recently been indicted for their involvement in a 2007 scheme to distribute more than 110,000 pounds of previously-owned, contaminated Mexican-style cheese. The four indicted individuals had scraped off the moldy or defective parts of the cheese to try to resell it, and they lied to the FDA inspectors. An analysis of the cheese showed that it contained traces of Salmonella, E. coli, and other harmful bacteria, but luckily the product was recalled and foodborne illness cases were avoided. The product was being sold in 35-40 lb. blocks in retail stores in Illinois, Indiana, Michigan, Georgia, and Texas.

The defendants are now being charged with “conspiracy to violate the federal Food, Drug and Cosmetic Act by introducing adulterated cheese into interstate commerce and three counts of violating food safety law.” If the individuals are found guilty in court, they could face jail time and fines up to $250,000.

Didn’t these individuals know that selling defective cheese is not a “gouda” idea? Sorry, I just had to throw in a cheese joke!

–Madelyn Tucker

Source: foodsafetynews.com

Since the 1960s, Bisphenol A (BPA) has been used in plastic beverage containers and the sealants in metal food cans. Concerns about the safety of this chemical were raised when research showed that small amounts of BPA leak into food and beverages from their containers, possibly posing a health hazard to consumers. You probably have noticed “BPA free” labels placed on reusable water bottles in response to this research. However, the FDA recently issued a consumer update that claims there is no convincing evidence to support the supposed hazardous nature of BPA. The FDA has stated that the trace amounts of the chemical that may enter the body are not a cause for concern because they are “rapidly metabolized and eliminated.” The FDA also recently denied a petition from the Natural Resources Defense Council to ban the use of BPA in some products.

Consumer safety organizations, a number of scientists, and other opponents of the FDA’s decision and statement regarding the safety of BPA are concerned about the validity of the FDA’s research. According to Frederick Vom Saal, a BPA expert from the University of Missouri-Columbia, the FDA is essentially ignoring “all independent academic science” that has researched and shown the dangers of BPA. The agency’s research is also being questioned because it may have failed to detect BPA levels in human blood that could pose health hazards. Laura Vandenberg, a postdoctoral fellow at Tufts University, participated in a study that showed how chemicals like BPA can negatively affect hormonal signals even in small doses. She argues that the FDA has rejected studies like her own and “the majority of the data that is available [about BPA] in favor of two highly flawed studies.”

It is clear that the FDA’s statement has failed to solve the BPA debate. As with any other controversial topic, consumers should research various sides of the issue and make an informed decision about whether to trust products containing BPA, especially when their health is possibly on the line. The FDA does say that consumers who “want to limit their exposure to BPA” should avoid plastic containers that have the recycle codes 3 or 7 written on the bottom.

–Madelyn Tucker

Sources: huffingtonpost.com, fda.gov

Marler points to two recent cases that could have benefitted from Hepatitis A vaccines: In Boise, Idaho, an employee of the Cheesecake Factory tested positive for Hepatitis A, while a Gonzales Restaurant employee of Dallas County, Texas, also tested positive for the virus.  In both cases, customers of these restaurants are waiting—because that is all they can do now—to find out if they, too, will become infected.

But could this tension and possible contamination have been prevented?  Probably.  If food workers started getting Hepatitis A vaccines, outbreaks of this virus would cease to be a concern.  Like Marler points out in his article, these cases “would not be news if [the employees] had had a Hepatitis A vaccine.”  On that same note, the Centers for Disease Control and Prevention (CDC) also realize that a push is needed to provide not only the immunization, but also the education that will help people understand the importance of the vaccine.  Hopefully, through efforts like these, more food handlers will become aware of the dangers of Hepatitis A and feel a stronger desire to become immunized.

–Aubrey Pontious

To learn more about Hepatitis A and its effects, check out the video on MarlerBlog.com.

In a Food Safety News article called “Putting on the Pressure: ‘No Heat’ Way to Zap Pathogens,” Cookson Beecher explains that more than four centuries after Pascal’s scientific advance, HPP is being utilized by companies like Maple Lodge Farms, Starbucks, Cargill, and Hormel to kill harmful pathogens like E.coli, Listeria, and Salmonella. And the good news is that this process does not change the nutritional quality or the taste of the treated food.

Many people in the food safety world regard HPP as a “natural option for food safety” and a “technological breakthrough.” V.M. Balasubramaniam, an HPP researcher, says that Cargill’s use of HPP is “the most promising food-safety innovation in recent years” and will become a “key player in food safety.” Companies are learning that HPP, though a more expensive way of preserving and sanitizing food, is worth the extra money to their consumers who are becoming increasingly aware of food safety issues.

–Aubrey Pontious

To learn more about HPP and its process, check out this video.