Mercury in our Environment - a recommended read
by admin on May 6, 2009
By Rosemary Stephen, Elements: Environmental Health Intelligence
I clearly remember a particular grade 7 Science class when our teacher did a lecture on mercury. He described this amazing silvery liquid as being “unwettable” meaning it did not bind to anything. He than gave us a demonstration of this peculiar property; he poured a small amount of mercury on a student’s desk and pushed it around with his finger. Yes indeed, the liquid did not leave any trace on the desk. Once the demonstration was complete, he pushed the mercury back into a small bottle which was also full of mercury.
Many years later, during my training as an inspector, I became aware of the negative health effects of mercury on humans. Students attending a course in aircraft engineering were becoming ill. The history of the building was the cause; the classroom was located in an old building that originally was used during WWII as an aircraft dial production shop. Investigation uncovered the presence of mercury bubbles in the spaces between floor tiles — the students were being affected by mercury vapours !
I assumed these types of situations no longer existed, but I was wrong. I was shocked when I came across a web article from Environmental Health News that describes similar stories. I recommend reading Special Report: Thousands of kids exposed to dangerous liquid mercury in schools, homes. Contamination can last years, and cleanups are costly written by Jessica A. Knoblauch (excerpt and link below). It really opened my eyes as to how easily our environment can become contaminated and in such unexpected ways.
Wednesday, May 6, 2009
Tuesday, May 5, 2009
Obama at E. coli risk? What does a medium-well hamburger mean?
Obama at E. coli risk? What does a medium-well hamburger mean?
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Obama at E. coli risk? What does a medium-well hamburger mean?
Posted on May 5, 2009 by Doug Powell
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U.S. President Barack Obama and VP Joe Biden (right, photo from AP) ordered a couple of medium-well hamburgers for lunch today at Ray's Hell Burger in Virginia, and while media and blog reports were the usual gaga over, OMG, the President ate, no one asked, what does medium-well mean? Was the President at risk of contracting foodborne illness like the other 83 million American mortals each year?Color is a lousy indicator. And who knows what medium-well means from one mom-and-pop shop to the next. One of the blogs is already having a heated discussion about what medium-well means and not one person has mentioned temperature.Anyone out there want to do a graduate degree? Go to 100 burger joints, order burgers, and when they ask how would you like it cooked, ask the server, what does that mean. See if anyone mentions temperature. Write up the various responses in a methodologically sound way. You may save a President.
http://barfblog.foodsafety.ksu.edu/2009/05/articles/thermometers/obama-at-e-coli-risk-what-does-a-mediumwell-hamburger-mean/
http://www.youtube.com/watch?v=F1rnwLi02oo&feature=player_embedded
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Obama at E. coli risk? What does a medium-well hamburger mean?
Posted on May 5, 2009 by Doug Powell
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Comments
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U.S. President Barack Obama and VP Joe Biden (right, photo from AP) ordered a couple of medium-well hamburgers for lunch today at Ray's Hell Burger in Virginia, and while media and blog reports were the usual gaga over, OMG, the President ate, no one asked, what does medium-well mean? Was the President at risk of contracting foodborne illness like the other 83 million American mortals each year?Color is a lousy indicator. And who knows what medium-well means from one mom-and-pop shop to the next. One of the blogs is already having a heated discussion about what medium-well means and not one person has mentioned temperature.Anyone out there want to do a graduate degree? Go to 100 burger joints, order burgers, and when they ask how would you like it cooked, ask the server, what does that mean. See if anyone mentions temperature. Write up the various responses in a methodologically sound way. You may save a President.
http://barfblog.foodsafety.ksu.edu/2009/05/articles/thermometers/obama-at-e-coli-risk-what-does-a-mediumwell-hamburger-mean/
http://www.youtube.com/watch?v=F1rnwLi02oo&feature=player_embedded
Monday, May 4, 2009
Investigation Techniques in Foodborne Illness Outbreaks
Home > Food Safety > Investigation Techniques in Foodborne Illness Outbreaks
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Investigation Techniques in Foodborne Illness Outbreaks
Posted on April 26, 2009 by Roy Costa
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Inspections during Foodborne Illness Outbreaks
When a public health agency becomes aware of an outbreak of foodborne illness, they put into place interventions to stop the transmission. Central to that effort is an environmental assessment referred to as an inspection. Companies may also employ third party inspectors during outbreaks to determine the strength of prevention efforts. Legal firms and private investigators interested in understanding how these outbreaks occur, and why, increasingly conduct inspections during or after foodborne illness outbreaks (See WALB Article on PCA).
www.safefoodsblog.com/uploads/file/WALB Article.pdf
The Causes of Foodborne Illness
The key principle guiding the inspector is the understanding of the causes of outbreaks. Pathogens cause disease when they are present in sufficient numbers in food to produce an infection or intoxication. How they get into food and survive to the consumer depends on a series of related factors that the inspector must develop as the basis for his inspection techniques.
The Agent, the Host and the Environment
It is fundamental to understand the relationships between the host, the environment and the agent. The characteristics of the host or victim such as age and health status play a role in disease transmission. In addition to the vulnerability of the host, the victim must consume the food so there are logistic considerations about the host and his exposures. The location of the victim, the amount or form of the food consumed, and other facts about consumption and handling relate to whether the person will come in contact with the pathogen. Onset of illnesses and types of symptoms are particular to pathogens and help to provide confirmation of the agent at work.
The Environmental Route of Exposure
The environment plays an essential role in supporting the disease transmission pathway. Disease transmission through the environment occurs when a reservoir of the agent is present and exploits a means of spread. Since the organism in most cases is not motile, it needs a vehicle to get from its reservoir to the food. There it must survive and/or proliferate in the food product. Environmental conditions significantly affect contamination, growth of bacteria, and survival of any pathogen in the food.
Contamination, Growth and Survival
The act of contamination can occur through people, water, vectors such as pests, surfaces, and potentially through the air. Growth of the pathogen occurs when sufficient moisture and temperature are available to the organism for a sufficient time. Facts about the food itself and its ability to support microbial growth include its nutrient content, water content and level of acidity, as well as any processing aids used that influence growth. Survival of the organisms in the food or environment is dependent upon the surface available for colonization, cleaning and sanitary practices, and treatments used on the product such as cooking or pasteurization.
Etiologic Agents
Foodborne agents include over 200 known pathogens; bacterial pathogens that exist in a spore or vegetative cell, viruses, parasites, and toxins. The ability of the organism to survive environmental conditions depends on a number of factors, but Salmonella, Listeria, E coli O157:H7and several other pathogens appear to be hardy enough to survive for long periods, possibly months in ideal conditions. Some spore forming organisms such as Clostridium botulinum need anaerobic conditions to grow, and anaerobic conditions in product and packaging favor other pathogens as well. The reservoir of the pathogen is often difficult to discern. The value of environmental-microbial testing to inspection is that it can identify locations where the organisms have been harboring. Suspicious areas always include moist areas as well as surfaces receiving repeated exposure to dirt and environmental contamination such as floors and drains. There is always a possibility that incoming raw products continually seed the production environment with contamination. It is also possible that multiple reservoirs of the organism in the environment or in people lead to cross contamination throughout the production system.
The Inspection and Analysis
With the understanding of the pathway of infection and the complex relationships between the agent, host and environment, investigators apply an analysis of the food production process. Inspection is a process of observation and the inspector analyzes his observations to determine the likely exposures of the final product to contamination and to identify the process steps that allow proliferation and survival.
Analysis of Production
Food production processes start with the receipt of raw materials but the process at any one step in the food supply are interconnected with all other points right up to consumption. The inspector conducts a visual inspection of the structure, environment, equipment, layout and other factors while focusing on the production process.
Raw materials can contain the pathogen, and include packaging as well as the other ingredients ultimately used in the finished product. While visual observations may reveal potential problems, microbiological and other analysis may be necessary to determine the safety of incoming materials. It is safe to say the opportunity for contamination is significant in raw agricultural commodities grown in the soil and raw meat and other raw, animal foods.
Receiving is usually followed by storage although there may be some immediate use of products as they arrive Stored products may be subjected to hazardous environmental conditions such as pests, dirt, chemicals and foreign of objects Any moisture or signs of vermin where food or packaging is stored increases the risk for contamination.
Foods may be staged into production and be in various forms during processing. Since handling of products occur during production (or preparation), the human element becomes important as does machinery and equipment used, utensils, and the flow of foods through the process itself. Any point can lead to contamination or growth of bacteria if the process is not controlled. Cross contamination can occur when there is poor maintenance of food contact surfaces or under poor storage conditions.
Packaging occurs in food processing while service occurs at the retail level as the final step in the production process. Transportation is an intermediate step in the supply chain and can lead to contamination of finished products. Servers in food service environments can also contaminate foods that were otherwise safe to consume. The key is to analyze the entire food production process and avoid missing hazardous steps.
Evidence Gathering
Photographs, samples and other techniques such as interviewing provide additional evidence in the development of theories of causation and bolster the data obtained through the inspection process. The inspection findings may also benefit from a statistical approach and ranking of factors in terms of their significance and severity. A final report captures the data from all findings and often leads to a conclusion about how foods became contaminated.
Inspection during Foodborne Illness Outbreaks is an Essential Tool
Inspection as a tool in foodborne disease investigation is a critical part of preventing the further spread of pathogens. Inspections also lead to an understanding of the complex associations that influence the probability that a foodborne agent reached a product by a specific pathway. Inspections form a central piece in determining what went wrong and how to prevent similar outbreaks it in the future.
Inspectors should make it clear to operators that they must apply the outbreak inspection findings to the process under study as a matter of urgency and take corrective actions to improve it and other similar processes.
Whether or not an inspection is routine or occurs during or after an outbreak, the ultimate value of inspection in general is to improve the food supply. When applied in a very systematic fashion, inspections during foodborne illness outbreaks can move food safety efforts forward very effectively and dramatically protect the public in the future.
Tags: Food Safety
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Investigation Techniques in Foodborne Illness Outbreaks
Posted on April 26, 2009 by Roy Costa
Email This
Comments
Trackbacks
Inspections during Foodborne Illness Outbreaks
When a public health agency becomes aware of an outbreak of foodborne illness, they put into place interventions to stop the transmission. Central to that effort is an environmental assessment referred to as an inspection. Companies may also employ third party inspectors during outbreaks to determine the strength of prevention efforts. Legal firms and private investigators interested in understanding how these outbreaks occur, and why, increasingly conduct inspections during or after foodborne illness outbreaks (See WALB Article on PCA).
www.safefoodsblog.com/uploads/file/WALB Article.pdf
The Causes of Foodborne Illness
The key principle guiding the inspector is the understanding of the causes of outbreaks. Pathogens cause disease when they are present in sufficient numbers in food to produce an infection or intoxication. How they get into food and survive to the consumer depends on a series of related factors that the inspector must develop as the basis for his inspection techniques.
The Agent, the Host and the Environment
It is fundamental to understand the relationships between the host, the environment and the agent. The characteristics of the host or victim such as age and health status play a role in disease transmission. In addition to the vulnerability of the host, the victim must consume the food so there are logistic considerations about the host and his exposures. The location of the victim, the amount or form of the food consumed, and other facts about consumption and handling relate to whether the person will come in contact with the pathogen. Onset of illnesses and types of symptoms are particular to pathogens and help to provide confirmation of the agent at work.
The Environmental Route of Exposure
The environment plays an essential role in supporting the disease transmission pathway. Disease transmission through the environment occurs when a reservoir of the agent is present and exploits a means of spread. Since the organism in most cases is not motile, it needs a vehicle to get from its reservoir to the food. There it must survive and/or proliferate in the food product. Environmental conditions significantly affect contamination, growth of bacteria, and survival of any pathogen in the food.
Contamination, Growth and Survival
The act of contamination can occur through people, water, vectors such as pests, surfaces, and potentially through the air. Growth of the pathogen occurs when sufficient moisture and temperature are available to the organism for a sufficient time. Facts about the food itself and its ability to support microbial growth include its nutrient content, water content and level of acidity, as well as any processing aids used that influence growth. Survival of the organisms in the food or environment is dependent upon the surface available for colonization, cleaning and sanitary practices, and treatments used on the product such as cooking or pasteurization.
Etiologic Agents
Foodborne agents include over 200 known pathogens; bacterial pathogens that exist in a spore or vegetative cell, viruses, parasites, and toxins. The ability of the organism to survive environmental conditions depends on a number of factors, but Salmonella, Listeria, E coli O157:H7and several other pathogens appear to be hardy enough to survive for long periods, possibly months in ideal conditions. Some spore forming organisms such as Clostridium botulinum need anaerobic conditions to grow, and anaerobic conditions in product and packaging favor other pathogens as well. The reservoir of the pathogen is often difficult to discern. The value of environmental-microbial testing to inspection is that it can identify locations where the organisms have been harboring. Suspicious areas always include moist areas as well as surfaces receiving repeated exposure to dirt and environmental contamination such as floors and drains. There is always a possibility that incoming raw products continually seed the production environment with contamination. It is also possible that multiple reservoirs of the organism in the environment or in people lead to cross contamination throughout the production system.
The Inspection and Analysis
With the understanding of the pathway of infection and the complex relationships between the agent, host and environment, investigators apply an analysis of the food production process. Inspection is a process of observation and the inspector analyzes his observations to determine the likely exposures of the final product to contamination and to identify the process steps that allow proliferation and survival.
Analysis of Production
Food production processes start with the receipt of raw materials but the process at any one step in the food supply are interconnected with all other points right up to consumption. The inspector conducts a visual inspection of the structure, environment, equipment, layout and other factors while focusing on the production process.
Raw materials can contain the pathogen, and include packaging as well as the other ingredients ultimately used in the finished product. While visual observations may reveal potential problems, microbiological and other analysis may be necessary to determine the safety of incoming materials. It is safe to say the opportunity for contamination is significant in raw agricultural commodities grown in the soil and raw meat and other raw, animal foods.
Receiving is usually followed by storage although there may be some immediate use of products as they arrive Stored products may be subjected to hazardous environmental conditions such as pests, dirt, chemicals and foreign of objects Any moisture or signs of vermin where food or packaging is stored increases the risk for contamination.
Foods may be staged into production and be in various forms during processing. Since handling of products occur during production (or preparation), the human element becomes important as does machinery and equipment used, utensils, and the flow of foods through the process itself. Any point can lead to contamination or growth of bacteria if the process is not controlled. Cross contamination can occur when there is poor maintenance of food contact surfaces or under poor storage conditions.
Packaging occurs in food processing while service occurs at the retail level as the final step in the production process. Transportation is an intermediate step in the supply chain and can lead to contamination of finished products. Servers in food service environments can also contaminate foods that were otherwise safe to consume. The key is to analyze the entire food production process and avoid missing hazardous steps.
Evidence Gathering
Photographs, samples and other techniques such as interviewing provide additional evidence in the development of theories of causation and bolster the data obtained through the inspection process. The inspection findings may also benefit from a statistical approach and ranking of factors in terms of their significance and severity. A final report captures the data from all findings and often leads to a conclusion about how foods became contaminated.
Inspection during Foodborne Illness Outbreaks is an Essential Tool
Inspection as a tool in foodborne disease investigation is a critical part of preventing the further spread of pathogens. Inspections also lead to an understanding of the complex associations that influence the probability that a foodborne agent reached a product by a specific pathway. Inspections form a central piece in determining what went wrong and how to prevent similar outbreaks it in the future.
Inspectors should make it clear to operators that they must apply the outbreak inspection findings to the process under study as a matter of urgency and take corrective actions to improve it and other similar processes.
Whether or not an inspection is routine or occurs during or after an outbreak, the ultimate value of inspection in general is to improve the food supply. When applied in a very systematic fashion, inspections during foodborne illness outbreaks can move food safety efforts forward very effectively and dramatically protect the public in the future.
Tags: Food Safety
Handwashing on South Park, restaurant inspection on the Hills, Chapman vomiting
Home > Food safety communication > Handwashing on South Park, restaurant inspection on the Hills, Chapman vomiting
Sunday, May 3, 2009
Saturday, May 2, 2009
20090502 - H1N1 Flu Virus (human swin e flu) / Virus H1N1 (grippe porcine chez l’être humain)
20090502 - H1N1 Flu Virus (human swin e flu) / Virus H1N1 (grippe porcine chez l’être humain)
The information on H1N1 Flu Virus has been updated.The following items have been updated:- News release - An Alberta Swine Herd Investigated for H1N1 Flu Virushttp://www.inspection.gc.ca/english/corpaffr/newcom/2009/20090502e.shtml- Fact Sheet - Food Safetyhttp://www.inspection.gc.ca/english/anima/disemala/swigri/fooalie.shtml- Questions and Answershttp://www.inspection.gc.ca/english/anima/disemala/swigri/queste.shtml- Fact Sheet - Advice for Veterinarians and Swine Producershttp://www.inspection.gc.ca/english/anima/disemala/swigri/swigrifse.shtml****************************************Les renseignements concernant le virus H1N1 ont été mis à jour.plus particulièrement les points suivants :- Communiqué - Un troupeau de porcs de l'Alberta fait l'objet d'une enquête sur le virus H1N1http://www.inspection.gc.ca/francais/corpaffr/newcom/2009/20090502f.shtml- Fiche de renseignements - Faits sur la salubrité des alimentshttp://www.inspection.gc.ca/francais/anima/disemala/swigri/fooalif.shtml- Questions et réponseshttp://www.inspection.gc.ca/francais/anima/disemala/swigri/questf.shtml- Fiche de renseignements - Conseils aux vétérinaires et aux éleveurs porcinshttp://www.inspection.gc.ca/francais/anima/disemala/swigri/swigrifsf.shtml*************************************You can join or leave a variety of e-mail lists managed by the Canadian Food Inspection Agency using the on-line form found at:http://www.inspection.gc.ca/english/tools/listserv/listasube.shtmlVous pouvez vous inscrire à une variété de listes courriels administrées par l'Agence canadienne d'inspection des aliments au moyen du formulaire en ligne affiché à l'adresse suivante : http://www.inspection.gc.ca/francais/tools/listserv/listasubf.shtmlLe même formulaire vous permet de retrancher votre nom de ces listes.
The information on H1N1 Flu Virus has been updated.The following items have been updated:- News release - An Alberta Swine Herd Investigated for H1N1 Flu Virushttp://www.inspection.gc.ca/english/corpaffr/newcom/2009/20090502e.shtml- Fact Sheet - Food Safetyhttp://www.inspection.gc.ca/english/anima/disemala/swigri/fooalie.shtml- Questions and Answershttp://www.inspection.gc.ca/english/anima/disemala/swigri/queste.shtml- Fact Sheet - Advice for Veterinarians and Swine Producershttp://www.inspection.gc.ca/english/anima/disemala/swigri/swigrifse.shtml****************************************Les renseignements concernant le virus H1N1 ont été mis à jour.plus particulièrement les points suivants :- Communiqué - Un troupeau de porcs de l'Alberta fait l'objet d'une enquête sur le virus H1N1http://www.inspection.gc.ca/francais/corpaffr/newcom/2009/20090502f.shtml- Fiche de renseignements - Faits sur la salubrité des alimentshttp://www.inspection.gc.ca/francais/anima/disemala/swigri/fooalif.shtml- Questions et réponseshttp://www.inspection.gc.ca/francais/anima/disemala/swigri/questf.shtml- Fiche de renseignements - Conseils aux vétérinaires et aux éleveurs porcinshttp://www.inspection.gc.ca/francais/anima/disemala/swigri/swigrifsf.shtml*************************************You can join or leave a variety of e-mail lists managed by the Canadian Food Inspection Agency using the on-line form found at:http://www.inspection.gc.ca/english/tools/listserv/listasube.shtmlVous pouvez vous inscrire à une variété de listes courriels administrées par l'Agence canadienne d'inspection des aliments au moyen du formulaire en ligne affiché à l'adresse suivante : http://www.inspection.gc.ca/francais/tools/listserv/listasubf.shtmlLe même formulaire vous permet de retrancher votre nom de ces listes.
Thursday, April 30, 2009
Swine Flu - Public Health Information and Video, UK
http://www.medicalnewstoday.com/articles/148350.php
The Department of Health (DH), in the United Kingdom, has issued an information leaflet on swine flu and launched a television advertising campaign to give people advice on how to prevent the disease from spreading. Swine flu is a respiratory disease and has some elements of a virus found in pigs. Swine flu has now been confirmed in a number of countries and it is spreading from human to human, which could lead to what is known as a pandemic flu outbreak. Pandemic flu is different from ordinary flu because it's a new flu virus that appears in humans and spreads very quickly from person to person. Everyone could be at riskSwine flu is a new virus, so the flu vaccination given each year does not give protection. Everyone could be at risk of catching it. Stocks of antivirals are being increased and are effective if taken within 24 hours of symptoms developing.
How to protect yourselfFace masks don't protect people from becoming infected. The best way to protect yourself and stop the spread of the disease is by using and disposing of tissues and washing your hands. People with diabetes at higher risk of flu"People with diabetes are a high risk group when it comes to getting flu," said Caroline Butler, Care Advisor at Diabetes UK. "Having flu can really upset diabetes control and cause blood glucose levels to fluctuate. This can leave people with diabetes open to many health problems, including complications of flu such as pneumonia and bronchitis.
What to do if you have symptoms"If you have flu-like symptoms and have recently returned from Mexico or another affected area, or been with someone who has, stay at home and contact your GP or NHS Direct on 0845 4647 - or NHS 24 in Scotland on 08454 24 24 24 - as soon as possible."
Swine Flu Information Commercial
As part of the new public health campaign to inform the public about how they can help stop swine flu spreading, this Department of Health advertisement is being shown in print and on television and radio in the UK. It is called 'Catch it, Bin It, Kill it!' DH helplineThe Department of Health has put in place a helpline, 0800 1 513 513, where people can hear the latest information on swine flu. Further informationYou can download the DH information leaflet by visiting the DH website. To get more online information on swine flu, visit the UK Government website.SourceDiabetes UK
The Department of Health (DH), in the United Kingdom, has issued an information leaflet on swine flu and launched a television advertising campaign to give people advice on how to prevent the disease from spreading. Swine flu is a respiratory disease and has some elements of a virus found in pigs. Swine flu has now been confirmed in a number of countries and it is spreading from human to human, which could lead to what is known as a pandemic flu outbreak. Pandemic flu is different from ordinary flu because it's a new flu virus that appears in humans and spreads very quickly from person to person. Everyone could be at riskSwine flu is a new virus, so the flu vaccination given each year does not give protection. Everyone could be at risk of catching it. Stocks of antivirals are being increased and are effective if taken within 24 hours of symptoms developing.
How to protect yourselfFace masks don't protect people from becoming infected. The best way to protect yourself and stop the spread of the disease is by using and disposing of tissues and washing your hands. People with diabetes at higher risk of flu"People with diabetes are a high risk group when it comes to getting flu," said Caroline Butler, Care Advisor at Diabetes UK. "Having flu can really upset diabetes control and cause blood glucose levels to fluctuate. This can leave people with diabetes open to many health problems, including complications of flu such as pneumonia and bronchitis.
What to do if you have symptoms"If you have flu-like symptoms and have recently returned from Mexico or another affected area, or been with someone who has, stay at home and contact your GP or NHS Direct on 0845 4647 - or NHS 24 in Scotland on 08454 24 24 24 - as soon as possible."
Swine Flu Information Commercial
As part of the new public health campaign to inform the public about how they can help stop swine flu spreading, this Department of Health advertisement is being shown in print and on television and radio in the UK. It is called 'Catch it, Bin It, Kill it!' DH helplineThe Department of Health has put in place a helpline, 0800 1 513 513, where people can hear the latest information on swine flu. Further informationYou can download the DH information leaflet by visiting the DH website. To get more online information on swine flu, visit the UK Government website.SourceDiabetes UK
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