I don’t golf anymore because I sorta like my wife.
But for years Chapman was called Sweat Tea.
Not by me, but government types, who have this predilection to come up with nicknames for everyone, like it matters.
The name came from a golf trip to Virginia about 10 years ago. Being a northerner and not yet fluent in Virginiaisms, Chapman was sorta baffled when a server at Golden Corral – an annual meal imposed by the golf trip organizer – asked if he wanted his tea sweet or unsweet.
Chapman said, what?
This went on for a few minutes until he finally figured out the difference between sweet tea and unsweetened ice tea. He only knew about Red Rose.
Better than the patrons at a Dallas-area restaurant who in April 2010, suffered acute-onset dizziness and fainting resulting from low blood pressure within minutes of consuming food from the restaurant and were consistent with chemical poisoning.
Toxicologic and epidemiologic investigations were begun to determine the cause of the poisonings and identify potentially exposed persons. This report summarizes the results of those investigations, including a case-control study that identified iced tea as the likely contaminated food or drink (odds ratio [OR] = 65; 95% confidence interval [CI] = 2.4–3,292). Approximately 5 months after the incident, extensive laboratory testing identified sodium azide (NaN3) and hydrazoic acid (formed when sodium azide contacts water) as the toxic agents in the iced tea. All five ill restaurant patrons recovered from their symptoms. For rapid-onset foodborne illnesses, chemical poisons should be considered as a potential cause, regardless of negative initial toxicologic screening tests. Although unusual chemicals can be challenging to detect, a multidisciplinary approach involving public health officials and forensic and medical toxicologists can lead to appropriate testing. In the absence of an identified agent, epidemiologic tools are valuable for active case-finding and confirming suspected contaminated food vehicles.
I don’t know any food microbiologists who eat raw oysters; they may exist, but maybe I only know the drunks and they know better than to play with Vibrio and its liver-specific toxins.
And every time we post something about raw oysters, producers and government-types say we have no idea what we’re talking about – and provide no data.
So this isn’t me, it’s from the Washington state department of health via Seattlepi, which is telling Washingtonians to thoroughly cook their oysters.
The department says that cooking shellfish until the shells open is not enough for kill harmful bacteria.
Summer's warmer temperatures mean that levels of the bacteria Vibrio parahaemolyticus increase in state waters. Eating an oyster with the Vibrio bacteria can lead to diarrhea, stomach cramps, nausea, vomiting, headache, fever, and chills. It says that symptoms usually appear within 12-24 hours after eating infected shellfish and usually last from two to seven days.
The department recommends oysters should be cooked to an internal temperature of 145 degrees for at least 15 seconds to thoroughly kill the bacteria.
Yes, I temp my oysters with a thermometer. Because I know a few drunks and don’t want to kill them.
What better excuse to air one of the best – and most disturbing – videos by Canada’s Tragically Hip in honor of Canada Day (July 1) than a study of food being violated by temperature in the trunk of your car.
This study assessed the potential microbial hazard posed by temperature increases on refrigerated and frozen food stored in car trunk exposed to sunlight. The internal temperatures in the trunk and of food items (egg, milk, tofu, fresh meat, and frozen meat) stored in it during summer were measured at 10 min intervals for up to 3 h (12:00 PM to 15:00 PM). Trunk temperature steadily increased from 32.3 °C up to 41.5 °C, with longer exposure times. Food temperature also increased substantially during this period, reaching 33.5 °C (frozen meat), 35.3 °C (milk), 35.6 °C (tofu), 37.0 °C (egg), and 38.4 °C (fresh meat). Cloud cover and solar radiation affected car and food temperature, with lower cover and higher radiation associated with higher food temperatures (7.1 °C higher in the car trunk when compared to a situation of extensive cloud cover and low radiation, and 6.9 °C higher for eggs, 5.9 °C for milk, 5.0 °C for tofu, and 7.4 °C and 5.5 °C for fresh and frozen meat, respectively). The temperature of refrigerated foods (egg, milk, and fresh meat) reached 20 °C within 40 min (tofu: 60 min) and 30 °C within 90–110 min (tofu: 130 min). The temperature of frozen meat reached to danger zone (5–60 °C), which is associated with bacterial growth, after 90 min.
Consumers should therefore realize the importance of time–temperature control, particularly in warm and sunny weather. Purchased foods should be transferred to a refrigerated environment as fast as possible, and the car trunk should be avoided. The present results can be used for consumer education, contributing to the recognition of the importance of food safety.
► The temperature of foods stored in car trunk exposed to sunlight can increase severely. ► Refrigerated foods’ (fresh meat, egg, and milk) temperature quickly reached 20 °C within 40 min ► Frozen meat reached danger zone (5–60 °C) temperatures after 90 min in the car trunk. ► Cloud cover and solar radiation affected car and food temperature.
Environmental health officers are investigating how recipients of hospitality at the Boundary Rooms suite at the PROBIZ County Ground in Hove became ill after eating at the match against Middlesex on June 22nd.
Tickets for hospitality at this part of the ground cost £120 and included a four-course meal, wine, beer and soft drinks as well as entry to the match.
Sussex County Cricket Club has confirmed that around 30 people out of 240 that were in that area of the ground have become ill. The club believes that people became ill from contaminated chicken parfait, although this has yet to be confirmed.
Kevin Berry, catering and hospitality manager for the club said that Sussex Cricket Club has a great relationship with its corporate clients and that he was sure this is an isolated incident, adding, "We have been serving this dish for four years and not had any problems."
This is what Homer thinks of baseball, which is as exciting as cricket, when he is sober for a couple of weeks.
The Copper Beech pub, in Neasham Road, has voluntarily stopped serving food after a number of cases of the infectious disease were linked to its kitchens.
Officers from the Health Protection Agency (HPA) have started an investigation to discover the source of the outbreak, which they believe has now been contained.
A spokesman for the pub, which is owned by the Punch Taverns chain, said the licensee had co-operated fully with the investigation and had closed the kitchens as soon as a possible link was identified.
He said the kitchens have now been cleared for re-opening by environmental health experts, but the pub has chosen to wait until the source of the infection is identified.
Basketball would be more interesting with full body contact; although full vomiting counts.
The U.S. Centers for Disease Control reports that on February 6, 2012, the Kentucky Department for Public Health was notified by a local health department of multiple cases of vomiting and diarrhea among participants in a statewide, 7th grade boys' basketball tournament that was held February 3–5.
Among 52 participating teams, 49 (94%) teams (comprising 573 players) were contacted. Thirty-six teams (73%) reported at least one ill player. Sixty-two employees were identified who had worked at the tournament, and 46 (74%) were interviewed. A total of 242 persons with acute gastroenteritis were identified and interviewed, including 154 (27%) of the 573 players, 12 (26%) of the 46 employees, 11 coaches, and 65 spectators (the total numbers of coaches and spectators attending could not be determined). Nineteen (8%) persons with AGE had sought medical care, including two children who were hospitalized. Three persons from three separate teams had experienced illness onset before the tournament, and one had vomited courtside in a crowded gymnasium on the first night of the tournament. The vomitus was cleaned up by tournament attendees, and janitorial staff members were notified 3 days later. Symptom onset occurred among 196 (81%) ill persons on days 2 and 3 after the vomiting episode. No common food or water sources were identified as potential vehicles for transmission.
Six stool specimens were collected from five players and one spectator; all tested positive for norovirus. Five were sent to CDC for sequencing, and results yielded the identical genogroup II type 7 (GII.7) strain, a relatively rare norovirus strain. These confirmed cases represented players or spectators from four different teams. The three persons who had arrived at the tournament with gastrointestinal symptoms were unable to provide stool specimens for norovirus testing. However, three of the six confirmed stool specimens came from participants who had played on the court where the vomiting episode occurred.
Portions of Davenport University's student center, gymnasium, and a dormitory are closed for extensive cleaning after teenagers on campus for a cheerleading camp were affected by an outbreak of norovirus.
About 35-40 high school girls were affected by the outbreak, which began late Tuesday or early Wednesday. They suffered diarrhea, vomiting and stomach cramps, according to Kent County Health Department spokeswoman Lisa LaPlante, though none of the victims required medical treatment or hospitalization.
The girls were attending a cheerleading camp that began Tuesday, LaPlante says.
Davenport officials believe the virus was spread through hand-to-hand contact -- likely when the girls were passing pom-poms. The health department has ruled out the likelihood of foodborne transmission.
A chef in Windsor (that’s in Canada, across the river from Detroit, where they have a decent hockey team) is going to serve raw meat dishes lamb tartare and lamb Carpaccio this Canada Day weekend to protest local health types banning the raw beef dish kibbeh from a handful of Lebanese restaurants and steak tartare from another.
“Until an inspector tells me to stop, I’ll keep serving it. And if they tell me to stop, I will probably still do it,” said Rino Bortolin.
“Certain preparations have been accepted for years and pose no harm when done properly. Those have been on menus for decades,” Bortolin said. “These meats and dishes have been prepared and eaten this way for centuries.”
Bortolin said the health unit has overreacted to an incident in Ottawa.
In February, the Canadian Food Inspection Agency issued a media release warning customers to not consume finely ground beef sold at New Middleast Supermarket in Ottawa.
“The affected ground beef is a finely ground raw beef known to be used for Kebbeh,” the release said.
The release never mentioned a restaurant. In an email sent Wednesday, CBC News asked the CFIA why it made reference to a specific dish. The agency has not responded.
The owner of the New Middleast Supermarket told CBC News that he didn't sell the beef to restaurants and that the meat in question was consumed by a customer.
“If it’s the source material, investigate that source and fix that problem,” Bortolin said.
Chief medical officer Dr. Allen Heimann said beef must be cooked to an internal temperature of 71 C for 15 seconds before public consumption.
Bortolin contends the law does not prohibit him from serving raw meat, only that he must "be aware of susceptible segments of society," such as children and the sick.
Bortolin said he hasn’t yet heard the reason behind the health unit's sudden enforcement. He said he’s not aware of anyone in Windsor getting sick after eating kibbeh at a restaurant.
He said before ordering, customers should ask when a restaurant’s meat arrived and where it came from.
“I welcome people asking questions,” he said. “All my meat comes fresh from Essex County. We do that for a reason.”
From a previous article, recycled in the terrible Times piece, about how to test for raw: Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like.
Newspapers are rapidly irrelevant. This is what Johnny Cash and I think about fingering your meat (below). Stick it in. Use a thermometer.
Nothing serious, but if I wasn’t awake Sorenne would have been crushed in the trailer as we returned from Saturday morning swimming lessons.
Manhattan (Kansas) and Brisbane are both lovely places with lovely people and drivers with the collective alertness of a bag of hammers.
Stop signs are barely existent and those available are treated as a suggestion. Dude rolled right through the stop sign and into me. 2011 Tour de France winner, Aussie Cadel Evans, famously called Brisbane the worst city for cyclists last year.
I did my best Brick Top from Snatch after the incident (left, not exactly as shown), screaming, “It’s not as if I’m in-f***ing-conspicuous,” with a big yellow trailer and a six-foot flag.
The Sponge-Bob-Colbert leafy greens cone of silence has been partially peeled back after investigators in New Brunswick (that’s in Canada) determined an outbreak of E. coli O157 in April was linked to Romaine lettuce.
CBC News reportsthe Department of Health released results of a case control study on Friday that examined 55 people, including 18 individuals who were sick and 37 people who were not sick.
Dr. Eilish Cleary, the chief medical officer of health, said all of those in the study who were sick with E. coli appear to have consumed romaine lettuce.
"The lettuce was used in salads, as an ingredient in wraps and hamburgers and as a garnish. These results indicate a strong likelihood that contaminated lettuce was served at the restaurant,” Cleary said in a statement.
The Public Health Agency of Canada helped the province’s health department on the control study. The experts focused on the food items eaten by those who ate at Jungle Jim's in Miramichi between April 23 and 26, 2012.
The federal agency became aware that cases matching the E. coli strain involved in the Miramichi outbreak had also been identified in Quebec and California, according to the province’s statement.
Daughter Courtlynn left for summer camp yesterday where she will finally get to be a councilor in the Muskokas of Ontario (that’s in Canada).
But every time she goes to camp, there’s an outbreak of something that makes me question what these guardians of our children know about food safety (no more or less than anyone else, I guess).
Indiana’s news leader, WSBT, reports that more than 100 middle and high school students participating in summer sports camps at the University of Notre Dame became suddenly ill early Wednesday morning. Some were so sick they had to be hospitalized.
The big question neither the St. Joseph County health officer nor the university could answer Wednesday was exactly what caused more than 100 teenagers to become ill with stomach flu-like symptoms such as nausea, vomiting and body aches?
Indiana’s Department of Health and the St. Joseph County Health Department are testing stool samples and food the campers ate to see whether the illnesses were caused by a nasty stomach bug or food poisoning.
It’s a summer camp 13-year-old Chicago friends Elaine Johnson and Maeve Sheehan will always remember.
“I just kind of woke up [in the middle of the night] and started to have a sick feeling,” Johnson said. “The coaches brought us out into the hallway and every single girl had a small trash can. And everybody had a little pillow and blanket there and we were all just kind of throwing up everywhere.”
Suddenly, several of their lacrosse camp friends were also getting sick.
“I don’t know, I was kind of scared a little. It was weird,” Sheehan recalled.
She began vomiting hours later.
“Everybody was puking last night,” added football camper Alex Bradt, from Chaffield, MN. Bradt did not become ill, but he noted his camp did not have enough players to create teams for a scheduled scrimmage Wednesday because so many of the teens were sick.
Here’s the video from Indiana’s other news leader, ABC57.
Taking smugness to a new level, which is a worthy achievement given the level of smugness already found in Oregon, restaurant owners and chefs have successfully delayed a new no-hands rule for food contact.
Michael Russell of OregonLive writes the rule could make dining out more expensive, create waste and, despite its good intentions, do little to protect public health and isn’t safer than the state's current rigorous handwashing practices.
Except no one has validated whether those handwashing practices are actually followed or just sound smugly superior.
"The idea that using rubber gloves is going to stop people from getting sick is ludicrous," said Andy Ricker, chef and owner of Pok Pok restaurants in Portland and New York. His New York locations already comply with that state's no bare-hand-contact rule.
"For it to be safe, every time you touch something, you'd have to take your gloves off, wash your hands, and put on new gloves." Ricker said.
At least a half-dozen recent studies have concluded the same: Counter intuitively, wearing gloves does little to prevent the spread of bacteria compared with effective hand washing.
But wearing gloves is not the same as a no-bare-hand contact rule. They’re called tongs (not thongs).
Wearing gloves has been found to reduce the number of times people wash their hands, while warm, moist conditions create a hothouse for bacteria to grow. A 2005 report from the University of Oklahoma Health Sciences Center that analyzed grilled tortillas found more staph, coliform and other harmful bacteria on the samples prepared by workers wearing gloves.
Eric Pippert, a manager with the Oregon Health Authority's Foodborne Illness Prevention department, said the measure was created to prevent the spread of norovirus, the most common cause of food poisoning. It's often spread through improper hand washing by employees after they use the bathroom.
Norovirus spreads easily; a don’t work while sick rule would be more effective at reducing the spread of norovirus (ask Harvard or Heston).
In response to those who favor hand washing, Pippert points to a 2003 health authority survey in which restaurant inspectors found at least one hand-washing violation at nearly two-thirds of Oregon eateries.
"Anybody who tells you hand washing is so darned good, well, yeah, except when you're not doing it," he said.
But restaurant owners argue that handwashing has since been drilled into cooks across the state. And they contend the rule -- which will affect bakeries and barrooms, fine dining and food carts -- would make gloves mandatory for many tasks, creating new headaches and new costs in a notoriously low-margin business. And those added costs might end up passed along to customers.
When asked for his thoughts on the new rule, sushi chef Bruce Lee at Hillsboro's Syun Izakaya replied, "When's that happening again, in January?"
For Lee, wearing gloves presents a concern beyond potential health risks.
"If you wear the glove, you're not able to feel the rice tenderness, or softness," he said. "Even wasabi -- you can feel how much you need with your fingers. But if you wear the glove, you're never going to feel it.
"If I had a choice, I wouldn't wear it."
And I wouldn’t want anyone temping food with their fingers.
The owner of a Chinatown fish market was arrested yesterday for allegedly selling dangerously dirty clams that she smuggled in on the luggage racks of passenger buses, sources told The Post.
Jin Hua Ke, 51, faces up to four years in jail if convicted of illegal commercialization of wildlife and other charges.
Tests showed high levels of fecal matter and other bacteria that made the clams unfit for human consumption, said Department of Environmental Conservation police, who are investigating the clam scam along with Attorney General Eric Schneiderman.
“Bottom line is this: Would you want to eat something stored in the luggage cart of a bus since at least Philadelphia?” said DEC Officer Brent Wilson.
Authorities estimate that more than 5,400 pounds of freshwater clams — illegal to import and sell in New York — were trucked from Southern states and delivered to the New Lin Sichuan Fish Market, at 30 Market St., over six months.
Packaged in burlap, about a dozen packages would arrive on each bus Mondays and Tuesdays, according to local shopkeepers.
A federal plan to battle invasive lionfish by dishing them up on America’s dinner plates may have backfired with the news that the flamboyantly-finned creatures can harbor a potentially dangerous neurotoxin.
JoNel Aleccia of mswnbc writestwo years ago, officials with NOAA, the National Oceanic and Atmospheric Administration, launched a well-publicized campaign, complete with flashy pull-cards, a lionfish cookbook and a catchy slogan. As one newsletter put it, “If we can’t beat them, let’s eat them."
“Once stripped of its venomous spines, cleaned and filleted like any other fish, the lionfish becomes delectable seafood fare,” NOAA officials enthused.
But another government agency, the Food and Drug Administration, now frowns on the “Eat Lionfish” campaign after tests of nearly 200 lionfish show that more than a quarter exceed federal levels for a toxin that can cause ciguatera, a potentially dangerous fish food poisoning.
“We certainly don’t promote any campaign like that since we have found levels above our guidance,” said Alison Robertson, the FDA’s lead ciguatera researcher for the chemical hazards branch of the Gulf Coast Seafood laboratory. “It certainly wouldn’t be our recommendation at this time.”
Robertson said she and other FDA scientists decided to test the lionfish in the summer of 2010 after hearing about NOAA’s gustatory effort.
Of 194 fish tested, 42 percent showed detectable levels of ciguatoxin and 26 percent were above the FDA’s illness threshold of 0.1 parts per billion.
That’s enough to potentially sicken a diner with the illness that causes not only typical food poisoning symptoms – diarrhea, vomiting and fatigue – but also neurological problems such as painfully tingling hands and feet, a feeling of having loose teeth, and, oddest of all, a reversed sense of temperature.
“Whatever I touched, if it was hot, it would feel cold. If it was cold, it felt hot,” ciguatera victim Pat Schroeder of Beaumont, Texas, told msnbc.com three years ago. “I couldn’t walk on the tile floor. It felt like it was burning me.”
At least 50,000 cases of ciguatera poisoning are reported worldwide each year, but the real figure may be 100 times higher, experts say. There are dozens of confirmed reports of ciguatera poisoning in the U.S. each year with more than 300 logged by the Centers for Disease Control and Prevention between 2005 and 2009, according to the agency’s database. There were 84 cases in 2007, for instance, including 29 people sickened at a single dinner party.
I ate some bad food in prison: the worst was saltpeter and horse nuts, some sort of canned stone fruit in a syrupy moss.
And this was at the correctional facility that had its own canning plant to ship the horse nuts off to other patrons and guests of the Ontario government.
Guess it wasn’t as bad as a former Rikers inmate who is suing New York City for $80 million claiming that the prison food almost killed him. Michael Isolda, who weighed 460 pounds before he underwent gastric bypass surgery, says he was only given four minutes at a time to eat his measly prison meals—because of his surgery, that speed-eating caused him to vomit after every meal and eventually separated his stomach from his intestine. “For me, Rikers Island is a death sentence,” he said in his lawsuit. “It’s not a matter of surviving and worrying about inmates. I have to worry about the food killing me.”
Kibbeh – a Lebanese dish made from raw hamburger – is off the menus in Windsor, Ontario (that’s in Canada).
Windsor-Essex County Health Unit inspectors are forcing Lebanese restaurants to pull product after a report of contaminated raw kibbeh in Ottawa late last year has health inspectors taking a tougher stand. Restaurant owners say the sudden crackdown is costing them sales and upsetting longtime customers.
"No warning, no heads up, nothing. They just told us you can't sell it anymore," said Mohamad Nizam, who's owned and operated Al-Sabeel restaurant at 1129 Wyandotte St. E., for seven years. "They didn't send us any letters."
Nizam and other restaurant owners expressed pride in their raw kibbeh, which they say is popular with customers of all backgrounds.
Many came specifically for his recipe, which he makes with fresh ground beef and a special recipe of seasonings, Nizam said. Raw kibbeh can also be made with fresh ground lamb and ingredients such as bulgur wheat.
Provincial regulations require ground meat cooked to an internal temperature of at least 71 C for at least 15 seconds.
Tudor said raw fish can be served for sushi because freezing is required at some point to eliminate parasites associated with fish.
Abbas and Tannous at El-Mayor say they've never experienced food safety issues with raw kibbeh.
"A lot of customers have Lebanese background and they have been raised on raw meat," Tannous said.
Resumen del folleto informativo mas reciente:
- Mas de 20 clientes de un restaurant de la cadena California Pizza Kitchen reportaron vomito, diarrea, dolor de estomago y nausea.
- Tres empleados también fueron afectados por dicho brote.
- No prepare alimentos si esta enfermo, sobre todo si los síntomas incluyen diarrea (durante la cual la transmisión es mas común) o vomito (ya que partículas del virus pueden esparcirse a otras superficies, ropa y manos).
Los folletos informativos son creados semanalmente y puestos en restaurantes, tiendas y granjas, y son usados para entrenar y educar a través del mundo. Si usted quiere proponer un tema o mandar fotos para los folletos, contacte a Ben Chapman a email@example.com.
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