Wine Windows Remind Us Of The Need to Find Ways to Live with Contagious Organisms

An article in Decanter describers the return of wine windows....small windows in which drink was served to patrons during the times of the bubonic plague.  Now with COVID-19, there is a move to revive these wine windows.

Hopefully, this scourge. like the bubonic plague centuries ago, will pass.  But it is important that we learn how to live with it, because who knows whether the next contagion  will be right around the corner.  Or if it will be worse.   Hiding from it will only get us so far, but as we have seen with this virus, we can manage.  We need to accept the masks just as we accept wearing shoes or underwear.  Giving people some extra space is not a bad thing.  Minding our own health conditions with a nod towards staying home if not right is also good.   

A glass of Chianti please.

https://www.instagram.com/p/B_91BtNCQyh/?utm_source=ig_embed

Decanter
https://www.decanter.com/wine-news/wine-windows-italy-covid-19-442211/
Italian city reopens ancient ‘wine windows’ during Covid-19

FDA and CDC Update Cyclospora Outbreak Associated with Bagged Produce, Organism Found in Irrigation Water

FDA and CDC provided an update on the Cyclospora outbreak associated with produce items sold by Fresh Express.  The outbreak, centered in the upper midwest, now has 690 total illness and 37 hospitalizations.

In the investigation of farms, FDA did find the parasite in irrigation water samples taken near Port St. Lucia, FL.  "FDA investigated multiple farms identified in the traceback. In Florida, FDA analyzed water samples from two public access points along a regional water management canal (C-23), located west of Port St. Lucie, Florida. These samples tested positive for Cyclospora cayetanensis using FDA’s validated testing method."   

At this point, this may be as good as it gets for finding the source.  When in irrigation water, this can be a very difficult organism to control.

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-cyclospora-bagged-salads-june-2020
Outbreak Investigation of Cyclospora: Bagged Salads (June 2020)

CDC reports additional cases. FDA finds Cyclospora in irrigation canal.

The FDA, along with CDC and state and local partners continue to investigate a multistate outbreak of Cyclospora infections potentially linked to salad products that were made by Fresh Express containing iceberg lettuce, red cabbage, and carrots and that were sold in several regions of the United States. The investigation includes Fresh Express branded products as well as products made by Fresh Express for retail store brands sold at ALDI, Giant Eagle, Hy-Vee, Jewel-Osco, ShopRite, and Walmart.

Case Counts
Total Illnesses: 690
Hospitalizations: 37
Deaths: 0
Illness Onset Date Range: 5/11/2020 – 7/20/2020
States with Cases: GA (1), IA (206), IL (209), KS (5), MA (1), MN (86), MO (57), NE (55), ND (6), OH (4), PA (2), SD (13), WI (45)

Imported Cooked Shrimp Recalled After Salmonella Found in Sample

Kader Exports is recalling certain consignments of various sizes of frozen cooked, peeled and deveined shrimp sold in 1lb, 1.5lb., and 2lb. retail bags due to the potential to be contaminated with Salmonella. The product has been distributed nationwide from late February 2020 to Mid-May 2020

According to the recall notice, "There have been no reports of any illnesses to date associated with these cooked shrimp distributions. However, cooked shrimp imported by Kader Exports was tested by the FDA and found to contain Salmonella. Kader Exports did not distribute and have agreed to voluntarily destroy cooked shrimp found violative. The probable root cause for this recall is cross contamination. The company has eliminated the source of contamination and preventive steps were taken."

Kader Exports is based in Mumbai. 

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/kader-exports-recalls-frozen-cooked-shrimp-because-possible-health-risk
Kader Exports Recalls Frozen Cooked Shrimp Because of Possible Health Risk..

Summary
Company Announcement Date: August 11, 2020
FDA Publish Date: August 12, 2020
Product Type: Food & Beverages Shellfish
Reason for Announcement: Potential for Salmonella
Company Name: Kader Exports pvt. ltd
Brand Name: AQUA STAR RESERVE, CENSEA, FRESH MARKET, and Others
Product Description:
Frozen cooked, peeled and deveined, tail on shrimp

Retailers Recall Cheese Dip and Salsa Made with Recalled Onions

Kroger, Meyer, and Smiths are recalling cheese dip under the brands MURRAY'S, JARLSBERG, DELI because they were made with onions recalled for Salmonella. "On July 31, the company was notified by supplier Onions 52 that it had received red, yellow, and white onions from Thomson International, Inc., which had been implicated in the salmonella-related outbreak. On August 1, bulk onions sourced from Thomson International, Inc. were removed from sale in stores that had been identified as receiving the affected product. Subsequently, it was determined that several in-store made cheese dips may have used red onions from the produce department as an ingredient. The dips, which are in plastic containers, were sold between May 15, 2020 and August 6, 2020.:

Spokane Produce, Inc. of Spokane, WA is recalling salsa products containing onions as part of the onion recall initiated by Thomson International, Inc.

Kroger Recalls Cheese Dips Because of Possible Health Risk
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/kroger-recalls-cheese-dips-because-possible-health-risk

Kroger Delta Division Recalls Cheese Dips Because of Possible Health Risk
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/kroger-delta-division-recalls-cheese-dips-because-possible-health-risk

Kroger Mid-Atlantic Recalls Cheese Dips Because of Possible Health Risk
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/kroger-mid-atlantic-recalls-cheese-dips-because-possible-health-risk

Fred Meyer Recalls Cheese Dips Because of Possible Health Risk
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/fred-meyer-recalls-cheese-dips-because-possible-health-risk

Fry’s Food Stores Recalls Cheese Dips Because of Possible Health Risk
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/frys-food-stores-recalls-cheese-dips-because-possible-health-risk

Smith’s Recalls Cheese Dips Because of Possible Health Risk
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/smiths-recalls-cheese-dips-
because-possible-health-risk

Spokane Produce Inc. Issues Recall of Products Containing Onions Because of Possible Health Risk
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/spokane-produce-inc-issues-recall-products-containing-onions-because-possible-health-risk

Are Modern Varieties of Wheat Linked to The High Number of People with Wheat Issues? Probably Not

With what seems to be an increasing number of people having issues with wheat, mostly gluten from the wheat, researchers looked to see whether this increase was related to modern varieties of wheat.  Looking at 120 years of wheat (taken from historical archive of wheat samples), investigators determined that this is not related.

"Analyses by the team of scientists show that, overall, modern wheat varieties contain slightly less protein than old ones. In contrast, the gluten content has remained constant over the last 120 years, although the composition of the gluten has changed slightly. While the proportion of critically viewed gliadins fell by around 18 percent, the proportion of glutenins rose by around 25 percent. In addition, the researchers observed that higher precipitation in the year of the harvest was accompanied by a higher gluten content in the samples." 

 "Surprisingly, environmental conditions such as precipitation had an even greater influence on protein composition than changes caused by breeding. In addition, at least on the protein level, we have not found any evidence that the immunoreactive potential of wheat has changed as a result of the cultivation factors," explains Katharina Scherf, who is now continuing her research as a professor at the Karlsruhe Institute of Technology (KIT).

Leibniz-Institute for Food Systems Biology at the Technical University of Munich
https://www.leibniz-lsb.de/en/press-public-relations/translate-to-englisch-pressemitteilungen/translate-to-englisch-pm-20200811-pressemitteilung-wheatscan/

Is modern wheat off the hook?
Gluten in wheat: What has changed during 120 years of breeding?

Freising, August 11,2020

COVID-19 - 40% of Cases Asymptomatic May Point to Pre-existing Partial Immunity and Mask-related Lower Infecting Dose

An article in the Washington Post discusses the level of asymptomatic people within the population and the role of partial immunity and potential impact of infecting dose. Clearly here has been uneven transmission, especially with far less children being infected, but when we look at those who test positive, there are a high percentage who are asymptomatic, a number which CDC estimates to be about 40%. One thought is that these people have partial immunity, perhaps acquired from a past infection from the normal cold virus, or from some childhood vaccination. In fact, in samples of blood from people who had not had the disease, there was some immune reactivity to the virus by T-cells. .

Another interesting factor may be the impact of masks on how much virus a person encounters during an infection event. We had discussed infecting dose a few weeks back and now it does seem that this plays a factor. The evidence they provide is when looking at outbreaks among large groups where mask wearing was and was not used. In cases where the level of masking was high, the levels of asymptomatic infection was higher.

Washington Post - Health
https://www.washingtonpost.com/health/2020/08/08/asymptomatic-coronavirus-covid/
Forty percent of people with coronavirus infections have no symptoms. Might they be the key to ending the pandemic?
New research suggests that some of us may be partially protected due to past encounters with common cold coronaviruses.

Firms Recall Citrus and Potatoes After Finding Listeria monocytogenes on Food Contact Surface

Freshouse II LLC of Salisbury, NC, and Wegmans is recalling Valencia oranges, lemons, limes, organic limes, and red B potatoes after the company’s routine internal testing identified Listeria monocytogenes on a piece of equipment in one of the packing facilities.

This would be considered a low risk in that the items 1) will not support the growth of Listeria, although organisms may survive 2) items are likely to be washed (cirtus) or cooked (potatoes) before use and 3) the Listeria was found on equipment and not the products.  To find Listeria on fresh produce is not uncommon (Heisick etal 1989), but once you find it on a food contact surface, you have to follow your corrective action.  For this facility, it will be important to understand whether this is a transient organism or is it an established strain.

The Produce News
https://www.theproducenews.com/news-dep-menu/29719-listeria-risk-prompts-citrus-potato-recall
Listeria risk prompts citrus, potato recall 

This Week in Mislabeled Product for Week Ending August 7, 2020

Wheat Missing from Label - H-E-B is voluntarily issuing an all-store recall for Blue Cheese Salmon Burgers due to an undeclared allergen - wheat.  The package types would indicate that this was a print-and-apply label.

Almond Milk Contains Cashew - SmithFoods Inc. announced that it is voluntarily recalling 16-oz pint packages of Earth Grown Vegan Non-Dairy Almond Based Frozen Desserts because it may contain an undeclared cashew allergen. The recall was initiated following a consumer complaint. The company continues to go through root cause analysis and is conducting a detailed review of allergen controls within all aspects of operations and supply chain processes.   There has been one reported incident of an allergic reaction to date.

Companies Issue Recalls for Products Containing Recalled Thomson Onions

FDA and FSIS issued notices for companies that had manufactured and distributed products using onions that had been included in onions recalled by Thomson International as part of the Salmonella outbreak.  Taylor Farms, Amana Meat Shop and Smokehouse and Giant Eagle issued recalls of product containing the onions.

https://www.fsis.usda.gov/wps/portal/fsis/home/!ut/p/a1/04_Sj9CPykssy0xPLMnMz0vMAfGjzOINAg3MDC2dDbwsfDxdDDz9AtyMgnyMDf3dDIAKIkEKcABHA0L6w_WjUJX4Wxq6AZWEBfp7OzsbWPgZwxTgtqIgN8Ig01FREQBCfym8/?
FSIS Issues Public Health Alert For Ready-to-Eat Meat and Poultry Products Containing FDA-Regulated Onions that have been Recalled due to Possible Salmonella Newport Contamination 

CDC Report - Characteristics of Meat Processing Facility Workers with Confirmed SARS-CoV-2 Infection — Nebraska, April–May 2020

In CDC MMWR, an article was posted on the investigation of an COVID-19 outbreak in a meat processing facility. There were 1,216 facility workers tested with 375 (31%) having positive results. They were able to question 241 of those who were infected.

• Approximately one third (78; 32%) of respondents reported no symptoms. Among the 163 symptomatic respondents, two were hospitalized, and no deaths were identified.  Only 24% had a cough and 34% had a measured fever.
• Close contact† with a visibly ill person (or person with diagnosed COVID-19) at work was reported by 70 (29%) workers; the most frequently reported close contact locations were production areas (74%) and cafeteria/break areas (51%).
• Most (87%) reported always having their temperature checked upon entry to work, fewer (41%) reported always being asked about symptoms.
• Thirty of 235 (13%) workers reported close contact with a visibly ill person (or a person with diagnosed COVID-19) outside of work.

What is striking in the report is the difficulty in preventing through just watching for cough and fever.   There will be many who are asymptomatic or just have minor symptoms.  In the end, screening is important (checking temperature and asking about the minor symptoms and potential exposure), but distancing and mask wearing are also very important.

FDA Warning Letters - Three Importers Issued Warning Letters for Not Having FSVP

In the weekly listing of Warning Letters, FDA had issued Warning Letters to three food importers for not having FSVP (Foreign Supplier Verification Programs in place for items that were being imported into the US.  "The FSVP regulation requires that importers perform certain risk-based activities to verify that human and/or animal food they import into the United States has been produced in a manner that meets applicable U.S. food safety standards."   This includes conducting a hazard analysis on each imported item from a supplier, determining if there are any significant risks, and then implementing controls for risks that are being controlled by the supplier.

1. Pasha Food Distribution USA, Inc.,of Chatsworth, California did not have a FSVP for roasted eggplant product, dried sumac and tahini products.  The company also did not register the facility as required.
2. Kaymile Trading, Inc.of South El Monte, California did not develop, maintain, and follow an FSVP fir the following items - Roasted onion granules and coarse black pepper
3. Ventura Terra Garden Inc., of  Ventura, CA was not in compliance for fresh packaged enoki mushrooms.

Pillsbury Releases Raw Cookie and Brownie Dough Products that Can Safely Be Eaten Raw

General Mills and their Pillsbury division announced they their refrigerated raw cookie dough and brownie dough are now safe to eat raw (on those packages marked as such). This comes due to the "move to use heat-treated flour and pasteurized eggs, creating a unique product that families can enjoy baked or straight from the package."

Cookie and brownie dough traditionally contain flour and eggs, two raw materials that can contain microbial pathogens such as Salmonella and E. coli. These pathogens have led to cases of foodborne illness when that product was eaten raw. But by using pretreated eggs and flour, the product is designed to be safe when eaten raw, that is, before cooking by the consumer.

One of the difficulties has been creating a product where the pretreatment does not affect the functionality of the ingredients so that the product comes out the same as it did with the untreated ingredients.

General Mills
https://www.generalmills.com/en/News/NewsReleases/Library/2020/July/Pillsbury-brings-childhood-dreams-to-life
News Releases
Jul 27, 2020
Pillsbury brings childhood dreams to life: Cookie and brownie dough now ‘safe to eat raw’

CDC Issues Alert on Red Onions for Salmonella, Company Issues Recall for Onions Distributed Nationwide

CDC is reporting that there is close to 400 reported cases of Salmonella infection linked to red onions. The outbreak covers 34 states. There are also cases reported in Canada. The reporting dates range from June 19, 2020, to July 12, 2020.

The onions likely originated from California by Thomson International Inc, so consumers should not eat onions from this company or products made with these onions. Onion types include red, white, yellow, and sweet varieties.  A recall for red, white and sweet yellow onions was issued by Thomson International on August 1, 2020.  The recall states that onions were distributed to wholesalers, restaurants, and retail stores in all 50 states, the District of Columbia and Canada.

Posted pictures from the release included the following label brands.

• Thomson  International Premium
• TLC Thomson International
• Majestic
• Kroger
• Utah Onions
• Hartley’s Best
• Onions 52
• Tender Loving Care
• Imperial Fresh
• El Competitor
• Food Lion.

It may be difficult for consumers to know which onions are from Thomson, whether that is when buying fresh onions or products processed using fresh onions, so it is important to ask the grocer or foodservice operator.

CDC Food Safety Alert
https://www.cdc.gov/salmonella/newport-07-20/index.html
Outbreak of Salmonella Newport Infections Linked to Red Onions
Posted July 31, 2020 at 8:00 PM ET

At A Glance
Reported Cases: 396
States: 34
Hospitalizations: 59
Deaths: 0
Recall: Yes

This Week in Mislabeled Products for Week Ending July 31, 2020

Whole Foods issued two allergen-related recalls this week, both with print-on-demand labels going onto product in plastic clamshell packaging.

• Whole Foods Market is voluntarily recalling Kouign-amann pastries in 35 stores across Colorado, Kansas, Missouri, Nebraska, New Mexico, Texas and Utah due to undeclared eggs. 
• Whole Foods Market is voluntarily recalling Chantilly Key Lime Tartlets from stores in Connecticut, Maine, Massachusetts, New Hampshire and Rhode Island due to an undeclared tree nut (almond) allergen.

While no reason was listed, one would guess that the ingredient statement had not been properly added into the database from which the label machine pulls the data.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/allergy-alert-undeclared-egg-kouign-amann-pastries-issued-select-whole-foods-market-stores-seven
Allergy Alert for Undeclared Egg In Kouign-Amann Pastries Issued By Select Whole Foods Market Stores In Seven States
Summary

Canada - Salmonella Outbreak Linked to Red Onions from the USA

According to a release from Canadian Government,  there have been 114 confirmed cases of Salmonella Newport illness linked to raw red onions imported into Canada from the US.

While this outbreak is in Canada, the report states that the "U.S. CDC is also investigating an outbreak of Salmonella Newport illnesses that have a similar genetic fingerprint to illnesses reported in this outbreak."

Onions have been rarely an issue regarding foodborne illness outbreaks.  In a 2015 study (below), inoculated Salmonella did not penetrate into the onion from the outer layers and the level of organism generally decline, more so at ambient temperatures versus refrigeration temperatures, although Salmonella was recoverable after  7 weeks of refrigerated storage.  With diced onions. Salmonella number did increase somewhat when the product was refrigerated.  "Populations of E. coli O157:H7 and Salmonella did not decline at 4uC and increased by 0.2 to 0.3 log CFU/g/h at ambient conditions in diced onions."  So based on this..if Salmonella did survive on the onions that were kept cool and then if those onions are diced, then there could be some growth if held at ambient temperature.  Hard to know exactly what happened.  My guess is that the Salmonella never read this research paper.

Reason for concern with the onions you bought from the store....unless those onions are part of the recalled onions, there is still very low risk when you peel the outer layers away and then rinse the onions under running water before use.

Government of Canada
https://www.canada.ca/en/public-health/services/public-health-notices/2020/outbreak-salmonella-infections-under-investigation.html

Public Health Notice: Outbreak of Salmonella infections linked to red onions imported from the United States
July 30, 2020 – Update

Naturally Occurring Lithium in Drinking Water Linked to Lower Suicide Rates

Lithium is a akali metal that is found in trace amounts in the environment including plants and animals.  It can be found in food sources including grains and vegetables, and, in some areas, drinking water.  The amounts humans take in depends on their location and their diet.  

Lithium has been long used to treat mental disorders including bipolar disorder and depression, so it comes as no surprise that in areas where lithium is found in drinking water that those areas have lower suicide rates.

From the article -  "In these unprecedented times of COVID-19 pandemic and the consequent increase in the incidence of mental health conditions, accessing ways to improve community mental health and reduce the incidence of anxiety, depression and suicide is ever more important."

"Lithium, sometimes referred to as the ‘Magic Ion’, is widely and effectively used as a medication for the treatment and prevention of manic and depressive episodes, stabilising mood and reducing the risk of suicide in people with mood disorders. Its anti-aggressive properties can help reduce impulsivity, aggression, violent criminal behaviour and chronic substance abuse."

Perhaps we need a little lithium in our water.

Kings College
https://www.kcl.ac.uk/news/lithium-in-drinking-water-linked-with-lower-suicide-rates
Lithium in drinking water linked with lower suicide rates
Naturally occurring lithium in public drinking water may have an anti-suicidal effect – according to a new study from Brighton and Sussex Medical School (BSMS) and the Institute of Psychiatry, Psychology & Neuroscience at King’s College London.
27 July 2020

Historical Perspective on Food Standards - Butter vs Margarine

Is soy milk really milk?  No, it is not.  It may look like milk, but it is not milk.  Is margarine butter?  Clearly not.  But the labeling of margarine as such did not come easily.  Back in 1886 it took an Act of Congress to make it so. So one of the first Standards of Identity was not put in place by regulation, but rather by legislation.  A news release from the National Milk Producers Federation reviews the history of how that legislation.

There are a lot of things that the Federal Government should do, and should not do.  Establishing standards for what things are and what they aren't is more helpful than constantly changing the nutrient panels on products.  As discussed previously, names should mean something.  Perhaps today. labeling liquid expressed from soy as milk does not seem bad. however, where does it stop.  Celery milk?  Onion milk?  And at what point does it become the margarine of the 1880's where you wonder how anyone could have considered that butter?

National Milk Producers Federation
https://www.nmpf.org/dairy-defined-how-the-fight-against-bogus-butter-changed-the-world/
Dairy Defined: How the Fight Against “Bogus Butter” Changed the World
July 27, 2020

FDA and CDC Update Cyclospora Outbreak Linked to Salad Items, Source Not Yet Determined

FDA issued an update on the Cyclospora outbreak related to Fresh Express salads.  As of July 22, 2020, there are now 641 cases across 11 states, with majority of cases in Illinois and Iowa.  The last update was issued on July 9, 2020.  The actual food source of the outbreak has still not been determined.

FDA Outbreak Investigation
https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-cyclospora-bagged-salads-june-2020
Outbreak Investigation of Cyclospora: Bagged Salads (June 2020)
FDA’s traceback investigation continues. CDC reports additional cases.
07/24/2020
Case Counts
Total Illnesses: 641
Hospitalizations: 37
Deaths: 0
Illness Onset Date Range: 5/11/2020 – 7/5/2020

This Week in Mislabeled Product for Week Ending July 24, 2020

Supplier Packaging Error - Giant Eagle, Inc. has issued a voluntary recall of Giant Eagle Dried Island Fruit Mix due to the possibility the product may contain undeclared Peanut, Almond, Milk and Soy allergens.  Giant Eagle was made aware of the issue by a guest who purchased the product and the company has since learned that the cause was a packaging error made by the product manufacturer.

Incorrect Label - Winter Gardens Quality Foods, Inc., is voluntary recalling one of its products: Whole Foods Market Spinach Artichoke Dip carrying the lot code 248 and Use By: 07/26/20, because of an undeclared allergen (Egg).   The recall was initiated following an internal review of records identified the incorrect label.

Snack Cakes Recalled Due to the Potential for Mold

Hostess is recalling Raspberry Zinger snack cakes due to the potential for mold.  The release does not say what specific issue led to the recall, perhaps it was a misformulation issue where insufficient anti-molding agents were added?

I always thought these types of snack cakes were bullet proof.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/hostess-brands-llc-issues-voluntary-recall-certain-hostessr-raspberry-zingersr-due-potential-mold
Hostess Brands, LLC Issues Voluntary Recall of Certain Hostess® Raspberry Zingers® Due to the Potential for Mold
Summary
Company Announcement Date:  July 20, 2020
FDA Publish Date:  July 21, 2020
Product Type:  Food & Beverages
Reason for Announcement:  Potential to contain mold
Company Name:  Hostess Brands LLC
Brand Name:  Hostess
Product Description:  Raspberry Zingers

Parasite Taxoplasma gondii Found in Scotish Venison Meat

A recently published study looked at the prevalence of Taxoplasma gondii in retail meat samples in Scottland. (Detection of Toxoplasma gondii in retail meat samples in Scotland, FWP 2020).  Results were that "Toxoplasma gondii DNA was detected in 0/39 (0%) beef samples, 1/21 (4.8%) chicken samples, 6/87 (6.9%) lamb samples, 3/71 (4.2%) pork samples and 29/82 (35.4%; Sampling Period 1) and 19/67 (28.4%; Sampling Period 2) venison samples."  The researchers state "This is the first study to report the presence of T. gondii in retail meat products in Scotland and has highlighted venison as a potentially high risk meat."

So, what is the risk for those eating venison?  In 2017, a Wisconsin outbreak was investigated at a hunting camp and in that invesigation, it was believed to be related to undercooked venison.  In this paper, the author points out other outbreaks involving venison, "In 4 other studies of suspected venison-transmitted toxoplasmosis, consumption of undercooked or raw venison was reported [

28–31]. In a follow-up study of the coworkers of the patients in one report, T. gondii seropositivity was significantly associated with having eaten raw or rare venison [31]. Another of the reports describes a toxoplasmosis outbreak among a group of healthy male Canadian hunters who consumed undercooked venison in Illinois, USA [28]. The Canadian outbreak is almost identical to this outbreak in attack rate, incubation period, symptom severity, and the inclusion of one seronegative but presumed exposed individual. As Wisconsin and Illinois share a border, it is possible that similar strains of T. gondii caused the outbreaks. "

Taxoplasma gondii tissue cysts are not overly heat resistance. (link).  "At 61 C (142F) the cysts were generally inac tivated instantaneously as a result of the come up time (2 min) and come-down time (1.5 min)."

But if people follow the recommendation for cooking meats, especially wild meats where the potential for contamination may be higher in that the diet is not controlled, cooking to medium should easily achieve this goal.

FDA Warning Letters - Two Importers Without FSVP For Imported Goods

FDA issued two Warning Letters this week to food importer for lack of FSVP programs for items that they were importing for sale in the USA.

Tiao Peng Trading, Inc.of Hayward, CA did not have an FSVP for these imported items a) Canned black beans, canned red beans, and canned fruit, b) Fish snack foods, and  c)Custard cake.  They also did bit gave documentation that thermally processed low‐acid foods packaged in hermetically sealed containers (low-acid canned foods) was produced in accordance with Low Acid Food Requirements (21 CFR part 113).

Express Trading International Inc.of San Diego did not have an FSVP for a) Canned Coconut Milk and b)  Aloe Vera Drink Pomegranate.

FSVP (Foreign Supplier Verification Program) are required by importers to demonstrate that product had been produced to US food safety standards.


FDA Warning Letter
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/tiao-peng-trading-inc-603865-05192020
Tiao Peng Trading, Inc.
MARCS-CMS 603865 — May 19, 2020

Does The Amount of COVID Virus Impact Severity - The Importance of Infecting Dose or Viral Load

There has not been much written about the impact of infecting dose  - the amount of virus (viral load) that a person encounters during an infection event - has on severity of illness.  Or whether a high infecting dose (high viral load received when infected) is more likely to lead to illness in someone not considered high risk.  But that concept would certainly make sense.  A person being infected with hundreds of thousands of viral particles at one time (and all contained in a aerosolized droplet) would be harder for the body to fend off than a few viral particles, and this would also lead to a shorter time needed to reach a critical mass in the body.

While this is not an easy to conduct research, a group at Oxford discusses viral load with regard to healthcare workers based upon case histories....cases where those people working with those who are seriously sick and thus these workers are more likely to encounter high loads of virus spewed out by the highly infected.  The paper shows a number of cases where healthcare workers become sick themselves when working with severely ill.

Could this be why in some cases where those people who become infected and end up at the point of hospitalization, but are seemingly in good immune shape?  Could they have taken in a viral load so large it just overcomes the body's defenses, or in this case, triggers that cytokine storm?

Interesting, a Chinese study found that infected people had the highest viral load in their throat before the onset of symptoms.

More reason for everyone to wear masks.  Masks can reduce how much virus a person emits and then can reduce the amount of virus a healthy person takes in.  People will argue that cotton masks do not prevent a virus from getting through...and that is not the goal.  The goal is reduction.

https://covid19-evidence.paho.org/handle/20.500.12663/1368
SARS-CoV-2 viral load and the severity of COVID-19

CDC - Studies on COVID Seroprevalence Indicate Higher Rates of Past Infection

Two reports were posted by CDC MMWR that look at how many people may have actually been infected with the virus versus cases that are actually reported.  By looking at seroprevalence, whether people had antibodies to the virus, both studies showed that at the time of sampling, the actual level or percent of people infected is far higher than what what had actually been reported.   The Indiana study showed that the actual rate may be close to 10 times higher than reported.

• These studies were conducted in late April / early May, and so, if this same rate of non-reported cases of infection is similar, than we do have a much larger population that has encountered the virus.
• These studies show that the mortality rate is lower when looking at the total number of actual cases versus reported.
• They do not know for sure that the presence of antibodies means the people are actually immune.
• The issue of asymptomatic people spreading the virus is a concern, so precautions like mask wearing and social distancing still must be in place.  Protection of high risk populations is also a must.

It is unfortunate that we do not have more information regarding actual rate of infection.  Knowing this would allow better decision making.  This could impact school and business operations.

However, mitigation strategies are still important.  Even though a larger percentage of the population may be infected than we know, there is even a larger percentage that has not been infected.

At this point, reporting negative cases of current infection tells us little.  Not to say testing is not important, but reporting how many people tested negative is not as important as percent positives there are.  Throw in the length of time it is taking to get results back, in same cases 3 to 7 days...or even longer, then the benefit of testing drops, and the reporting becomes less meaningful.

Have you already been infected?

https://www.cdc.gov/mmwr/volumes/69/wr/mm6929e1.htm
Population Point Prevalence of SARS-CoV-2 Infection Based on a Statewide Random Sample — Indiana, April 25–29, 2020
Early Release / July 21, 2020 / 69

Nasty - Fancy LA Restaurant Scrapes Mold Off of Jams

An LA restaurant was called out for being nasty, including scrapping off mold from improperly preserved jams.   In an LA Times report, 

"Most prominent among the allegations was the claim that Koslow had instructed employees to scrape layers of mold from refrigerated jam buckets, serving the remainder to guests at the restaurant or packaging it in jars for retail distribution"

The owner was evidently a high flyer in the LA restaurant scene, and had taken a Master Food Preserver class.  She even wrote a cookbook on making jams?

Koslow has been nominated for a James Beard Award for her work at Sqirl and was in the second class of the Master Food Preserver cohort in Los Angeles, a program run by the University of California’s Cooperative Extension. She is slated to release her second cookbook, covering the topic of jam making, on July 21.

“All of the retail jam we have ever sold — which is to say the jam in jars that is bought from us and at stores — is pasteurized and canned with the “hot pack” method that makes the growth of mold basically impossible. That same recipe is used in the restaurant, but because the jam is low in sugar and we don’t use chemicals or preservatives, there were occasional instances where mold would develop on the surface."

"The restaurant’s social media statement said that the process for dealing with mold growth was done “under the guidance of preservation mentors and experts like Dr. Patrick Hickey, by discarding jam several inches below the mold, or by discarding containers altogether.”

When contacted, Dr. Hickey backed out of that claim.    In the end, not a good idea to scrape mold off of food surfaces.

The restaurant was said to also have sanitary issues in addition to the mold scraping, including poor cleanliness and vermin.

LA Times
https://www.latimes.com/food/story/2020-07-14/sqirl-moldy-jam-safety-allegations
Sqirl owner Jessica Koslow addresses moldy jam and food safety allegations as former employees speak out

By GARRETT SNYDERSTAFF WRITER
JULY 14, 20203 AM