Okay, because someone asked....are cookbooks a biohazard in kitchen? Some food safety guy in the UK, who works for a firm that recovers costs if you get sick on vacation, stated that cookbooks are a food safety biohazard in the kitchen. I was not able to find any scientific support to back this claim, but I guess, if your hands are nasty as you finger through the cookbook, you can potentially transfer pathogens to your cook book. But is it a high risk...probably not. Just clean your hands after handling raw meats before you go rifling through your cookbook. And don't put your cookbook in a an area where it can get raw meat droplets on it.
In general, bigger risks occur through cross contamination from contaminated food contact surfaces to prepared foods or from undercooking. Hopefully, people follow directions in the cookbook, and those directions presented in that cookbook are based upon sound scientific principles.
The Sun (UK)
https://www.thesun.co.uk/living/2053079/cook-books-should-be-banned-from-the-kitchen-for-carrying-food-poisoning-bacteria/
THE HIDDEN DANGER IN YOUR KITCHEN
Cook books ‘should be BANNED from the kitchen for carrying food-poisoning bacteria
Bacteria clinging to the pages of cookbooks could cause crippling bouts of sickness, leading food scientists have warned
Exclusive
By BRITTANY VONOW
26th October 2016, 1:56 pm
Showing posts with label cross contamination. Show all posts
Showing posts with label cross contamination. Show all posts
Friday, October 28, 2016
Monday, September 21, 2015
Soft Cheese Listeria Outbreak Extends Back 5 Years - The Power of Whole Genome Sequencing
This past week, a California cheese company recalled cheese due to Listeria related illnesses. CDC released information that there have been 24 cases in 9 different states caused by 5 closely related strains of Listeria. The cases occurred over a five year period!
The ability to combine this data into one outbreak is incredible! Whole Genome Sequencing has become a game changer with regard to solving foodborne illness outbreaks. The entire DNA sequence from pathogens responsible for past foodborne illness cases can be evaluated and matched with those from more recent cases.
This technology also raises the ante for facilities with low level pathogen contamination issues. Just as was seen with the Blue Bell ice cream facilities, it is more than a matter of checking the environment for Listeria, but enacting a proactive strategy that when contamination is found. This includes an examination to determine if product has been exposed as well as a carrying out a seek-and-destroy mission to determine all potential sources/ contributing factors within the process environment (recognizing the fact that it is often an on-going battle of control rather than complete elimination).
This strategy also includes prevention of contamination - all of those things that come into process environment from outside - whether that is raw materials or even non-food (workers, inspectors, pallets, maintenance tools, carts, forklifts, used equipment, etc). Who knows, some of this may be coming from a facility fighting its own endemic contamination issue.
 |
| People infected with the outbreak strains of Listeria monocytogenes, by month of specimen collection* |
CDC Outbreaks
Multistate Outbreak of Listeriosis Linked to Soft Cheeses
Posted September 18, 2015 9:00 AM ET
CDC is collaborating with public health officials in several states and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Listeria monocytogenes infections (listeriosis). Listeria can cause a serious, life-threatening illness.
- Five rare DNA fingerprints of Listeria are included in this investigation.
- Whole genome sequencing showed that the Listeria strains with the five rare DNA fingerprints are closely related genetically.
- Twenty-four people infected with one of the closely related Listeria strains have been reported from nine states since August 8, 2010.
Thursday, November 20, 2014
Controversy Over the Safety of Reusable Food Containers
A battle has begun between the corrugated container provides and the reusable plastic container (RPC) providers with regard to safety for handling produce. The corrugated container people cite two studies (that they paid for) that show contains can carry bacteria, while the RPC cite a history of use where there has been no documented cases of food safety issues related to these reusable plastic containers.
I guess my approach is more simplistic. If food surfaces are contaminated, they can be the source of contamination to the food the carry. That contamination can be pathogens or even spoilage organisms depending upon the application. So if you are willing to properly clean those containers, then that is great, but you better be able to validate that cleaning process. If not, there is the possibility of issues (depending on the application of use). Or you can consider using one-time-use corrugated containers that eliminate the risk.
Having worked in the industry for many years, I have seen reusable plastic containers that are down right disgusting. And I think the RPC industry is doing itself a disservice by not stating that these containers need to be properly cleaned and sanitized, especially in applications where that contamination can be harmful (for example, in refrigerated RTE applications where Listeria biofilm formation can lead to contamination).
In a world where sustainability is becoming a necessity, reusable containers will become an important part for reducing waste. But we cannot give those containers a pass because they are considered 'more sustainable'. For operations that wish to go in this direction, part of that investment must be the means for cleaning and sanitizing.
Even done to the consumer level where people have used reusable plastic containers for storing food. One company is selling reusable zip lock bags (bottom). That is great, as long as the consumers can adequately clean them.
The Packer
http://www.thepacker.com/fruit-vegetable-news/RPC-corrugated-groups-spar-over-food-safety-283218931.html?llsms=1051551&c=y
RPC, corrugated groups spar over food safety
11/19/2014 11:56:00 AM
Tom Karst
Two recent studies of bacteria on reusable plastic containers — both sponsored by corrugated carton groups — question the cleaning process used on RPCs before they enter the supply chain again. RPC supplier IFCO and the Reusable Packaging Association has countered that no foodborne illness outbreak has been traced to RPCS. Keith Warriner, professor of food safety at the University of Guelph in Ontario, Canada, said the study of RPCs — commissioned by the Canadian Corrugated and Containerboard Association — was an extension of one he performed in 2013. The first study tested 50 RPCs, while the 2014 study involved 160 RPCs. In the 2014 study, RPC samples from five Canadian packing facilities were pulled from different lots of trays that had been delivered on pallets wrapped with plastic film. Corrugated cartons from those facilities were not tested for comparison, Warriner said.
I guess my approach is more simplistic. If food surfaces are contaminated, they can be the source of contamination to the food the carry. That contamination can be pathogens or even spoilage organisms depending upon the application. So if you are willing to properly clean those containers, then that is great, but you better be able to validate that cleaning process. If not, there is the possibility of issues (depending on the application of use). Or you can consider using one-time-use corrugated containers that eliminate the risk.
Having worked in the industry for many years, I have seen reusable plastic containers that are down right disgusting. And I think the RPC industry is doing itself a disservice by not stating that these containers need to be properly cleaned and sanitized, especially in applications where that contamination can be harmful (for example, in refrigerated RTE applications where Listeria biofilm formation can lead to contamination).
In a world where sustainability is becoming a necessity, reusable containers will become an important part for reducing waste. But we cannot give those containers a pass because they are considered 'more sustainable'. For operations that wish to go in this direction, part of that investment must be the means for cleaning and sanitizing.
Even done to the consumer level where people have used reusable plastic containers for storing food. One company is selling reusable zip lock bags (bottom). That is great, as long as the consumers can adequately clean them.
The Packer
http://www.thepacker.com/fruit-vegetable-news/RPC-corrugated-groups-spar-over-food-safety-283218931.html?llsms=1051551&c=y
RPC, corrugated groups spar over food safety
11/19/2014 11:56:00 AM
Tom Karst
Two recent studies of bacteria on reusable plastic containers — both sponsored by corrugated carton groups — question the cleaning process used on RPCs before they enter the supply chain again. RPC supplier IFCO and the Reusable Packaging Association has countered that no foodborne illness outbreak has been traced to RPCS. Keith Warriner, professor of food safety at the University of Guelph in Ontario, Canada, said the study of RPCs — commissioned by the Canadian Corrugated and Containerboard Association — was an extension of one he performed in 2013. The first study tested 50 RPCs, while the 2014 study involved 160 RPCs. In the 2014 study, RPC samples from five Canadian packing facilities were pulled from different lots of trays that had been delivered on pallets wrapped with plastic film. Corrugated cartons from those facilities were not tested for comparison, Warriner said.
Monday, March 28, 2011
Food Safety News - Salmonella outbreak linked to zeppoles
MB- Approximately 20 people are reported to be infected with Salmonella from the consumption of zeppoles, an Italian stuffed puff pastry. From reports, this appears to be a case of cross contamination. The empty cooked shells were reportedly stored in empty egg crates. Too often, less concern is placed upon bread items as a source for foodborne pathogens. But Salmonella can survive in dry process environments and potentially contaminate foods if proper care is not taken. Salmonella does not need to grow on the food, just be present in sufficient numbers to cause illness. In this case, Salmonella may have been present on the egg cases and was transferred to the pastry. If one had to guess, the egg crates were probably stored at room temperature, giving Salmonella a chance to grow on the unclean surface. (Makes me question the source of the eggs as well).
Tainted zeppole shells now eyed in salmonella probe
http://newsblog.projo.com/2011/03/tainted-zeppole-shells-now-eye.html
1:00 PM Sun, Mar 27, 2011
PROVIDENCE, R.I. -- The Rhode Island Department of Health has increased to 23 the number of possible salmonella cases in people who consumed zeppoles made by DeFuscos's Bakery in Johnston.
And the department now says the source of the salmonella contamination may not be just the cream used in the filling of the zeppole shells, but the shells themselves.
Andrea Bagnall-Degos, a Health Department spokeswoman, said Sunday that lab tests have confirmed 13 cases of salmonella so far among the suspected 23 reported illnesses. Thirteen people have been hospitalized; 10 remained in the hospital as of midday Sunday, she said.
DeFusco's Bakery voluntarily closed after health inspectors found that pastry cream was stored at unsafe temperature and in unsanitary conditions.
Bagnall-Degos said the health department has now determined that the bakery stored zeppole shells in used egg crates, possibly exposing the shells to raw egg residue.
"The probable source [of the salmonella contamination] is raw eggs," she said. "We're still working to find the source of the infection of the eggs."
The department is also working to determine all the locations where the zeppoles and zeppole shells were sold.
The pastries were distributed by American Bakery Supplies in West Warwick . Its customers include all five Crugnale Bakery locations in Providence, East Providence, North Providence, Cranston and Cumberland, Calvitto's Pizza & Bakery in Narragansett, Sal's Bakery in Providence, and Focaccia World in Johnston.
The health department advises that all baked goods from DeFusco's be discarded and any zeppole purchased from stores that offer DeFusco products be discarded immediately.
The first reported case of illness was March 21, two days after St. Joseph's Day.
Anyone who has fallen ill, particularly with nausea, vomiting and diarrhea after eating baked goods purchased from DeFusco's or zeppole from any of the stores where the baked goods are sold, should contact a doctor, the Health Department warned.
In general, it takes one to three days for a salmonella infection to produce symptoms, including nausea, cramps, diarrhea and fever. The illness generally lasts four to seven days and can be especially severe in the very young, the elderly and anyone whose immune system is weak. When hospitalization occurs, it's usually because the diarrhea has become severe, according to a fact sheet from the federal Centers for Disease Control and Prevention.
Tainted zeppole shells now eyed in salmonella probe
http://newsblog.projo.com/2011/03/tainted-zeppole-shells-now-eye.html
1:00 PM Sun, Mar 27, 2011
PROVIDENCE, R.I. -- The Rhode Island Department of Health has increased to 23 the number of possible salmonella cases in people who consumed zeppoles made by DeFuscos's Bakery in Johnston.
And the department now says the source of the salmonella contamination may not be just the cream used in the filling of the zeppole shells, but the shells themselves.
Andrea Bagnall-Degos, a Health Department spokeswoman, said Sunday that lab tests have confirmed 13 cases of salmonella so far among the suspected 23 reported illnesses. Thirteen people have been hospitalized; 10 remained in the hospital as of midday Sunday, she said.
DeFusco's Bakery voluntarily closed after health inspectors found that pastry cream was stored at unsafe temperature and in unsanitary conditions.
Bagnall-Degos said the health department has now determined that the bakery stored zeppole shells in used egg crates, possibly exposing the shells to raw egg residue.
"The probable source [of the salmonella contamination] is raw eggs," she said. "We're still working to find the source of the infection of the eggs."
The department is also working to determine all the locations where the zeppoles and zeppole shells were sold.
The pastries were distributed by American Bakery Supplies in West Warwick . Its customers include all five Crugnale Bakery locations in Providence, East Providence, North Providence, Cranston and Cumberland, Calvitto's Pizza & Bakery in Narragansett, Sal's Bakery in Providence, and Focaccia World in Johnston.
The health department advises that all baked goods from DeFusco's be discarded and any zeppole purchased from stores that offer DeFusco products be discarded immediately.
The first reported case of illness was March 21, two days after St. Joseph's Day.
Anyone who has fallen ill, particularly with nausea, vomiting and diarrhea after eating baked goods purchased from DeFusco's or zeppole from any of the stores where the baked goods are sold, should contact a doctor, the Health Department warned.
In general, it takes one to three days for a salmonella infection to produce symptoms, including nausea, cramps, diarrhea and fever. The illness generally lasts four to seven days and can be especially severe in the very young, the elderly and anyone whose immune system is weak. When hospitalization occurs, it's usually because the diarrhea has become severe, according to a fact sheet from the federal Centers for Disease Control and Prevention.
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