Leadership at the U.S. Food and Drug Administration (FDA) made it abundantly clear last week that the low-dose usage of antibiotics in food animals, simply to promote growth or improve feed efficiency, needlessly contributes to the emergence of antibiotic-resistant bacteria and poses a serious threat to public health. Despite the fact that the FDA is taking a hard-line stance on the issue, I find it frustrating to see that the agency appears to be hamstrung from taking the necessary steps to mandate industry end the risky practice. Even more exasperating is that it appears that the FDA may actually relax a current directive that already regulates antibiotic use. However, unlike many critics, I don't believe that this is an example of the Obama administration buckling under industry pressure. Rather, I view it as a loud and stern call for Congress to take action. Producers concerned more about profit than protecting public health are not going to cut their dependence on non-therapeutic antibiotic use in food animals unless lawmakers pass strict legislation.
Last Monday, the FDA fired a serious warning shot across the bow of industrial food animal producers stating in a new draft guidance that it expects industry to change its antibiotic use practices. The draft guidance asks for two simple things: stop using "medically important" antibiotics as growth promoters, limiting use to only treating sick animals; and ensure that producers do not administer these drugs without veterinary supervision. Unfortunately, the FDA says guidance documents, "do not establish legally enforceable responsibilities."
Why didn't leadership go a step further and issue a proposed rule? I'll address the possible answer in a moment. But what has me scratching my head are discussions about potentially changing a current medicated animal feed rule that's already on the books.
The FDA recently sent out a notice warning that it might modify its veterinary feed directive (VFD), citing informal complaints that the rule is "overly burdensome." The VFD was issued 10 years ago in response to the passage of the Animal Drug Availability Act of 1996, which required the FDA to regulate the approval and marketing of new animal drugs and medicated feeds. Any medicated feed that falls under the VFD category can only be used under the supervision of a veterinarian. According to the American Veterinary Medical Association's Website, "the purpose of the added professional control is to reduce the rate of development of [antimicrobial] resistance and thereby prolong the period of effectiveness of the medication." It is important to note that the VFD only applies to new drugs and that feeds containing approved antibiotics before 2000 can and are sold over-the-counter without a prescription or supervision of a veterinarian.
So, if the FDA Principal Deputy Commissioner Joshua Sharfstein went out on a limb to call the overuse of antibiotics in food animals, "an urgent public health issue," why would FDA consider changing a 10-year-old rule that could relax regulation of antibiotic use even further? That's exactly what the American Academy of Pediatrics, The Pew Charitable Trusts, Union of Concerned Scientists, Institute for Agriculture and Trade, Food and Animal Concerns Trust, and Humane Society of the United States want to know. Back in May the organizations sent a list of specific questions to FDA Commissioner Margaret Hamburg regarding the Advance Notice of Proposed Rulemaking (ANPR):
- From whom did the [overly burdensome] comments come--the industrial farming industry, veterinarians, or other stakeholders?
- The FDA suggests that the ANPR is being undertaken to help "improve the program's efficiency." Since the primary requirement of the program is that veterinarians provide oversight on the use of certain drugs, does improved program efficiency simply mean less meaningful oversight from licensed veterinarians?
- How is the ANPR consistent with Deputy Commissioner Joshua Sharfstein's July 13, 2009, testimony that, "protecting public health requires the judicious use in animal agriculture of those antimicrobials of importance in human medicine...FDA also believes that use of medications for prevention and control should be under the supervision of a veterinarian?" (emphasis added)
Late last month the FDA decided to extend the comment period on the ANPR for an additional 60 days, after receiving complaints that the original 90-day comment period was not enough time to develop "meaningful or thoughtful response." That means the public now has until August 27 to speak up. If you're interested in writing a response you may first want to read a new study published in PLoS One which links antibiotic use on veal calf farms in the Netherlands to a new strain of methicillin-resistant Staphylococcus aureus - ST398 (a.k.a. Staph superbug.) The authors say this is the first study that shows "direct association between animal and human carriage of ST398," and that this latest revelation warrants the prudent use of antibiotics on the farm.
While I don't want to see the VFD weakened in any way, I am more concerned about the medicated feeds that are not covered under the directive. Which is pretty much everything except the two drugs that have been placed under the VFD category. The Union of Concerned Scientists (UCS) estimated in 2001 that as much as 70 percent of all the antibiotics sold in the U.S. were used to promote growth in food animals. And yes, there are plenty of cases of irresponsible antibiotic use going on in people, but it doesn't compare to the amount in animals. The UCS claims "nearly 13 million pounds [of antibiotics] per year - are used in animal agriculture for these non-therapeutic purposes. This amount is estimated to be more than four times the amount of drugs used to treat human illness."
Of course industry disputes this claim. The Animal Health Institute--an organization that lobbies for pharmaceutical companies such as Bayer, Pfizer and Novartis--told the New York Times that it estimated only "13 percent of agricultural antibiotics were used to promote growth." As Times reporter Gardiner Harris keenly pointed out, if the FDA, "some day bans growth promotion as a use, there is a chance producers would simply relabel such uses as preventative."
While serving as the communications director for the Pew Commission on Industrial Farm Animal Production my colleagues and I met with AHI staff in 2006 to discuss antibiotic use in food animals. They were trying to "redefine" therapeutic and non-therapeutic uses of antibiotics even back then. They presented us with similar statistics. It wasn't until we started discussing the use of antibiotics to prevent production diseases, such as liver abscesses in feedlot cattle (ruminants, designed to eat forage such as grass or hay, that are finished on grain can develop several metabolic and infectious diseases), that we began to realize they were lumping the use of antibiotics to make up for poor living conditions and animal husbandry in the same therapeutic category. There are some hard-liners who would argue medicating animals to prevent "production diseases" should not fall under the "therapeutic" category as well. Keep in mind, regardless of the definition, these low-dose treatments can still lead to the emergence of antibiotic-resistant bacteria. And FYI, studies reveal cattle switched from grain-based diets to hay were less likely to shed the deadly antibiotic resistant bacteria E. coli O157:H7.
So, why hasn't the FDA called for an outright ban? Industry has thwarted the agency's attempts to end the non-therapeutic use of antibiotics for more than three decades. If history were any indicator, a call for a new ban would most likely end with the same fate. I am certain that if FDA leadership decided to release a draft directive last week, rather than a draft guidance, industry would already be preparing to take the FDA to court. At best, a court action could tie up any rule for years; at worst, it could set back future regulations by another decade or more. That's why public health will remain at risk until Congress takes action and passes legislation designed to end the practice once and for all.
While it is not perfect, there is proposed legislation on the table right now entitled the Preservation of Antibiotics for Medical Treatment Act (PAMTA). Congresswoman Louise Slaughter introduced the latest version of PAMTA last March. The bill calls for:
- Phase out the non-therapeutic use in livestock of medically important antibiotics;
- Require this same tough standard of new applications for approval of animal antibiotics;
- Does not restrict use of antibiotics to treat sick animals or to treat pets and other animals not used for food.
More than 300 organizations including the Johns Hopkins Center for a Livable Future, American Public Health Association, American Medical Association, and National Association of County and City Health Officials support the passage of the PAMTA.
The American Veterinary Medical Association (AVMA) is vehemently opposed to PAMTA. Dr. Michael Blackwell, public health veterinarian and vice chair of the Pew Commission on Industrial Farm Animal Production, says that to his knowledge, "the AVMA remains the only major medical or public health organization not recommending changes in agriculture practices to help ensure sustainability where the use of antimicrobials is concerned."
Dr. Raymond Tarpley, AVMA member and retired Texas A&M professor, recently submitted a post for the Livable Future Blog imploring the AVMA to change its stance on antimicrobial use in food animals. The AVMA and industrial food animal producers claim that the benefits of low-dose antibiotic use to efficient production and food safety outweigh the risk of developing more antibiotic resistance. Dr. Tarpley says that view, however, is only valid in the context of the current unhealthy industrial animal production environment:
"... where disease risks can be heightened and growth rate performance reduced by stressors such as poor ventilation and hygiene, inadequate temperature regulation and animal crowding interfering with natural behaviors. Elevated risks have led to a dependence on low-dose antimicrobials to compensate for these suboptimal husbandry practices made worse by large numbers of animals producing large quantities of untreated wastes that often trigger respiratory distress in a microbially rich environment."
When it comes to the FDA's draft guidance on antibiotic use in food animals, the fact that FDA leadership is willing to take a hard-line stance on such a politically charged issue is commendable. I understand the argument that change takes time and that the agency must be methodical in its approach, especially when the powerful food animal and pharmaceutical industries will do everything they can to thwart it. However, timing is everything. If the FDA believes it cannot take a stronger stance now, then Congress must move on PAMTA. As Congress faces another potential shift in control, if PAMTA fails passage this year, I fear it could be another decade before we see an end to the irresponsible use of antibiotics in animal agriculture, and by then it might be too little too late.
Editor's Note: "Antibiotic Resistance in Food Animals: FDA Takes Strong Stance, But Public Health May Remain At Risk Until Congress Acts" first appeared on the Center for a Livable Future Website on July 6, 2010. Republished with permission from the author.
July 8th, 2010
On Antibiotic Resistance in Food Animals
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July 8th, 2010
An E. coli Patient’s Will to Live, Part II
Part II in a II-part series on Linda Rivera's battle with E. coli O157:H7.
Once a week, Jeanine Iyala loads her two kids into the car and makes the roughly 60-mile round trip from Pleasanton to San Francisco to visit her step-mother at Davies Medical Center. Traveling any distance with a 2-year-old and a 9-month-old is hardly convenient but for Iyala, it's a bittersweet experience, as well.
Iyala's step-mother, Linda Rivera, is undergoing physical therapy following her year-long struggle with E. coli O157:H7, a foodborne pathogen that kills up to 100 people in the United States each year. It very nearly killed Linda, three times. She's pulled through, thanks as much to her doctors as to the sheer force of her family and her own will to survive, but she's not out of danger yet. Even if she were to experience no more health complications--and many victims of E. coli continue to feel the effects years afterward--her battle with the disease has left her seriously weakened. She only began to walk again about 6 weeks ago.
For the past 15 months, Linda has been hospitalized continuously, save for a few very brief breaks. She has missed the graduations of three of her sons, she has missed sports tournaments, the birth of Iyala's youngest child; she has missed--perhaps most keenly--the experience of simply being at home with her family.
"At first I was angry," said Iyala, comparing the experience of coming to terms with Linda's illness to Elizabeth Kubler Ross's classic five stages of grief. "You know, she's been robbed and we have been robbed of family times."
Ask Linda's friends and family about the impact of her illness and each will eventually bring up the subject of loss: the loss of participating in milestone events, the loss of time with those she loves, the loss of a woman each had come to admire and rely upon.
Linda is very hands-on with her kids, said Iyala, and she was looking forward to similar relationships with her grandchildren, rolling around with them, being right there in the thick of it.
"I know she thinks that's the type of grandma she wants to be, and it hurts her not to be able to do that."
Soccer Mom
"I used to be a soccer mom," said Linda, laying her in bed at Davies. "I miss that."
Linda was the epitome of the soccer mom. With three boys involved in sports, to say nothing of friends' kids, as well as her own involvement in pretty much every aspect of her children's school careers, Linda spent much of what spare time she had either raising money for various activities at school, or driving kids--everybody's kids--from one place to another.
Robyn Treska, Linda's friend of 23 years, recalled the time Linda was involved in a serious car accident. She had promised to pick up Treska's son to take him to a local bowling alley. From the scene of the accident--a fairly grim incident that left Linda seriously injured--Linda called her, apologizing that she wouldn't be able to give him a ride.
Even her job--as an aide teaching autistic students in her twin boys' school--kept Linda near the kids.
"I would always stay in her room during lunch," said 17-year-old Tony Simpson, one of Linda's twin sons (his brother, Ricky, was out that day). This past year, he said, was the first time he had ever gone to school without having her nearby.
Despite a mischievous grin and his fair, blond complexion, an air of gravity hangs over Tony as he talks about his mother. He estimated he's been interviewed at least 10 times about the illness that nearly took her, but that doesn't seem to have lessened the impact of discussing the matter. It is, he noted, the first time he's been able to talk to a reporter without tearing up during the interview.
"She's the person I talked to most about everything," he said. "I could ask her anything, really."
Seated next to him in the small sitting room just off Linda's hospital room is Emilee Blankenship, Ricky's girlfriend of three years. That she's there, 400 miles away from her own family back in Henderson, NV, seems perfectly normal to her. Linda, Emilee said, had welcomed her into the Rivera family right away. Like Tony, Blankenship took many of her problems to Linda.
"Once you get support from her," Blankenship said, "she can cheer you up in a second."
She's changed
It's not as if Linda can no longer do these things. Nearly everyone marvels at the fact that Linda still asks "How are you?" when she sees them, not out of custom but in concern. Despite her own suffering, she's fully aware of the pain felt by those around her.
"She's still that way," said Treska from her home in Henderson. "She still worries about the way [her husband] Richard feels and the way the boys feel."
But Treska sees changes in her friend, as well.
"I've lost the person I talk to the most," she said. Treska's voice breaks. "We can still talk. She can't hold a conversation like she used to."
Linda's speech has been affected by the illness, as has her memory. She has difficulty with numbers; her memory is a little worse for wear.
"I don't think she'll ever drive again," Treska said. "No, she won't, because of the problem with her eyes."
Linda's son, Tony, understands. "I feel as I've lost half my life," he said. His mother doesn't seem like the same person anymore.
For the first time, Linda, an outgoing, active woman, relies on others for everything. It's difficult for Treska to see her friend this way. For a long time in the earlier stages of her illness, Linda couldn't even speak, said Treska, and it left her feeling even more helpless. The woman to whom everyone else looked for support was afraid to be alone.
"She's dependent now," said Treska. "Hopefully, she can get some of that back. Right now, she's very, very scared."
A source of strength
In the midst of all this, holding it all together, is Linda's husband of 13 years, Richard Rivera. A short, stocky guy with a thick mustache, he beams warmth but even beneath that you can see the cogs spinning, keeping track of everything that has to be dealt with, sizing up new elements, appointments that have to be kept, schedules that must be adhered to.
Linda's physical therapy schedule? He knows it. The kids' flight schedules for a trip to Hawaii--planned years before--to celebrate their graduation from high school? He can reel it off. Somehow, he manages other commitments, as well, maintaining a delicate balance in the midst of a thousand demands on his attention. Somehow, he manages to remain upbeat.
The Riveras' friends and relatives watch him in amazement.
"I've seen the toll it's taken on him emotionally," said his daughter, Jeanine Iyala. "He's the most devoted man I've ever met. It's really renewed my faith in commitment to one another. He does not leave her side. I have to beg him to leave and to go."
Unsure of just how committed Linda's doctors might be to her recovery, he educated himself about his wife's condition as much as he could, said Iyala.
"My god, he's a wonderful man," said Robyn Treska, "but it's got to be hard to sit in that hospital day in and day out. [Linda] just gets more anxious now. She never used to get anxious before. She just doesn't feel in control anymore."
If Richard is frightened, he doesn't show it, she said, if he's hurting, it never comes out. "He needs a medal."
Richard insists his strength comes from Linda. His wife, he said, is his inspiration. "When times get dark, I'm not the one in that bed, she is."
There have been a lot of dark times, too many. But he takes whatever victories he's offered. When Linda first used her walker to walk on her own, "you'd think the 49ers had won the Super bowl," Iyala said.
"Richard's my best friend," said Linda, "my lover, my best friend. He's the one who's worked the hardest, keeping the household together."
Three times throughout the past year, he watched Linda escape death. His choice, he decided, was to sit and blame God or to find meaning in what his family has been forced to endure. They don't take the little things for granted anymore, he said.
"As long as you keep up the fight," he told Linda, "I'll stay here with you."
See Part I of the series, "Linda Rivera: An E. coli Patient's Will to Live"
Once a week, Jeanine Iyala loads her two kids into the car and makes the roughly 60-mile round trip from Pleasanton to San Francisco to visit her step-mother at Davies Medical Center. Traveling any distance with a 2-year-old and a 9-month-old is hardly convenient but for Iyala, it's a bittersweet experience, as well.
Iyala's step-mother, Linda Rivera, is undergoing physical therapy following her year-long struggle with E. coli O157:H7, a foodborne pathogen that kills up to 100 people in the United States each year. It very nearly killed Linda, three times. She's pulled through, thanks as much to her doctors as to the sheer force of her family and her own will to survive, but she's not out of danger yet. Even if she were to experience no more health complications--and many victims of E. coli continue to feel the effects years afterward--her battle with the disease has left her seriously weakened. She only began to walk again about 6 weeks ago.
For the past 15 months, Linda has been hospitalized continuously, save for a few very brief breaks. She has missed the graduations of three of her sons, she has missed sports tournaments, the birth of Iyala's youngest child; she has missed--perhaps most keenly--the experience of simply being at home with her family.
"At first I was angry," said Iyala, comparing the experience of coming to terms with Linda's illness to Elizabeth Kubler Ross's classic five stages of grief. "You know, she's been robbed and we have been robbed of family times."
Ask Linda's friends and family about the impact of her illness and each will eventually bring up the subject of loss: the loss of participating in milestone events, the loss of time with those she loves, the loss of a woman each had come to admire and rely upon.
Linda is very hands-on with her kids, said Iyala, and she was looking forward to similar relationships with her grandchildren, rolling around with them, being right there in the thick of it.
"I know she thinks that's the type of grandma she wants to be, and it hurts her not to be able to do that."
Soccer Mom
"I used to be a soccer mom," said Linda, laying her in bed at Davies. "I miss that."
Linda was the epitome of the soccer mom. With three boys involved in sports, to say nothing of friends' kids, as well as her own involvement in pretty much every aspect of her children's school careers, Linda spent much of what spare time she had either raising money for various activities at school, or driving kids--everybody's kids--from one place to another.
Robyn Treska, Linda's friend of 23 years, recalled the time Linda was involved in a serious car accident. She had promised to pick up Treska's son to take him to a local bowling alley. From the scene of the accident--a fairly grim incident that left Linda seriously injured--Linda called her, apologizing that she wouldn't be able to give him a ride.
Even her job--as an aide teaching autistic students in her twin boys' school--kept Linda near the kids.
"I would always stay in her room during lunch," said 17-year-old Tony Simpson, one of Linda's twin sons (his brother, Ricky, was out that day). This past year, he said, was the first time he had ever gone to school without having her nearby.
Despite a mischievous grin and his fair, blond complexion, an air of gravity hangs over Tony as he talks about his mother. He estimated he's been interviewed at least 10 times about the illness that nearly took her, but that doesn't seem to have lessened the impact of discussing the matter. It is, he noted, the first time he's been able to talk to a reporter without tearing up during the interview.
"She's the person I talked to most about everything," he said. "I could ask her anything, really."
Seated next to him in the small sitting room just off Linda's hospital room is Emilee Blankenship, Ricky's girlfriend of three years. That she's there, 400 miles away from her own family back in Henderson, NV, seems perfectly normal to her. Linda, Emilee said, had welcomed her into the Rivera family right away. Like Tony, Blankenship took many of her problems to Linda.
"Once you get support from her," Blankenship said, "she can cheer you up in a second."
She's changed
It's not as if Linda can no longer do these things. Nearly everyone marvels at the fact that Linda still asks "How are you?" when she sees them, not out of custom but in concern. Despite her own suffering, she's fully aware of the pain felt by those around her.
"She's still that way," said Treska from her home in Henderson. "She still worries about the way [her husband] Richard feels and the way the boys feel."
But Treska sees changes in her friend, as well.
"I've lost the person I talk to the most," she said. Treska's voice breaks. "We can still talk. She can't hold a conversation like she used to."
Linda's speech has been affected by the illness, as has her memory. She has difficulty with numbers; her memory is a little worse for wear.
"I don't think she'll ever drive again," Treska said. "No, she won't, because of the problem with her eyes."
Linda's son, Tony, understands. "I feel as I've lost half my life," he said. His mother doesn't seem like the same person anymore.
For the first time, Linda, an outgoing, active woman, relies on others for everything. It's difficult for Treska to see her friend this way. For a long time in the earlier stages of her illness, Linda couldn't even speak, said Treska, and it left her feeling even more helpless. The woman to whom everyone else looked for support was afraid to be alone.
"She's dependent now," said Treska. "Hopefully, she can get some of that back. Right now, she's very, very scared."
A source of strength
In the midst of all this, holding it all together, is Linda's husband of 13 years, Richard Rivera. A short, stocky guy with a thick mustache, he beams warmth but even beneath that you can see the cogs spinning, keeping track of everything that has to be dealt with, sizing up new elements, appointments that have to be kept, schedules that must be adhered to.
Linda's physical therapy schedule? He knows it. The kids' flight schedules for a trip to Hawaii--planned years before--to celebrate their graduation from high school? He can reel it off. Somehow, he manages other commitments, as well, maintaining a delicate balance in the midst of a thousand demands on his attention. Somehow, he manages to remain upbeat.
The Riveras' friends and relatives watch him in amazement.
"I've seen the toll it's taken on him emotionally," said his daughter, Jeanine Iyala. "He's the most devoted man I've ever met. It's really renewed my faith in commitment to one another. He does not leave her side. I have to beg him to leave and to go."
Unsure of just how committed Linda's doctors might be to her recovery, he educated himself about his wife's condition as much as he could, said Iyala.
"My god, he's a wonderful man," said Robyn Treska, "but it's got to be hard to sit in that hospital day in and day out. [Linda] just gets more anxious now. She never used to get anxious before. She just doesn't feel in control anymore."
If Richard is frightened, he doesn't show it, she said, if he's hurting, it never comes out. "He needs a medal."
Richard insists his strength comes from Linda. His wife, he said, is his inspiration. "When times get dark, I'm not the one in that bed, she is."
There have been a lot of dark times, too many. But he takes whatever victories he's offered. When Linda first used her walker to walk on her own, "you'd think the 49ers had won the Super bowl," Iyala said.
"Richard's my best friend," said Linda, "my lover, my best friend. He's the one who's worked the hardest, keeping the household together."
Three times throughout the past year, he watched Linda escape death. His choice, he decided, was to sit and blame God or to find meaning in what his family has been forced to endure. They don't take the little things for granted anymore, he said.
"As long as you keep up the fight," he told Linda, "I'll stay here with you."
See Part I of the series, "Linda Rivera: An E. coli Patient's Will to Live"
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July 8th, 2010
Food Dyes Linked to Cancer, ADHD, Allergies
These days it's ordinary to cool off with a magenta popsicle or quench thirst with a neon green sports drink. Vibrantly colored foods have become the norm, but studies show that popular food dyes carry profound risks. The Center for Science in the Public Interest (CSPI) recently published a comprehensive report called "Food Dyes: A Rainbow of Risks" (pdf) which details the inherent risks of nine different dyes widely used in common foods.
The report reveals that common food dyes pose risks of cancer, hyperactivity in children, and allergies.
The food industry dumps over 15 million pounds of the dyes studied into the food supply each year. Three of the dyes carry known carcinogens, and 4 can cause serious allergic reactions in some consumers. New studies show that seven of them contributed to cancer in lab animals, including brain and testicular tumors, colon cancer, and mutations.
"These synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behavior problems in children and, possibly, cancer in anybody," said CSPI executive director Michael F. Jacobson.
James Huff, an associate at the National Toxicology Program commented, "Some dyes have caused cancers in animals, contain cancer-causing contaminants, or have been inadequately tested for cancer or other problems. Their continued use presents unnecessary risks to humans, especially young children. It's disappointing that the [U.S. Food and Drug Administration] has not addressed the toxic threat posed by food dyes."
CSPI mailed a letter to the Food and Drug Administration (FDA) last week detailing a request that food dyes be banned in the United States to protect consumers. CSPI charges that the FDA is failing to enforce the law in the following ways:
- "Red 3 and Citrus Red 2 should be banned under the Delaney amendment, because they caused cancer in rats (some uses were banned in 1990), as should Red 40, Yellow 5, and Yellow 6, which are tainted with cancer-causing contaminants.
- Evidence suggests, though does not prove, that Blue 1, Blue 2, Green 3, Red 40 and Yellow 6 cause cancer in animals. There is certainly not "convincing evidence" of safety.
- Dyed foods should be considered adulterated under the law, because the dyes make a food "appear better or of greater value than it is"--typically by masking the absence of fruit, vegetable or other more costly ingredient."
CSPI charges that the Food and Drug Administration (FDA) knows about the health risks imposed by the presence of these dyes, but has not acted to protect consumers.
Despite the risks, Red 3 remains in our food supply today, with over 200,000 pounds poured into processed foods each year, including ConAgra's Kid Cuisine frozen meals and Betty Crocker's Fruit Roll-Ups.
Experts admit that in order to conclusively state the extent of harm imposed by these dyes more comprehensive testing should take place. Many consumer advocacy groups are calling on the FDA to carry out its own tests on the dyes if the results of these other tests are not conclusive.
British lawmakers reacted to the findings of these studies and already forced companies to phase out the harmful dyes served in Britain before January of this year. Additionally, the European Union passed a law that goes into effect on July 20 requiring companies to post a notice on each dyed product sold in Europe. The notice states, "May have an adverse effect on activity and attention in children."
This law is expected to encourage the companies still using these dyes to completely eliminate them inside all of Europe over the next year.
Color is used to attract consumers, and the good news is that synthetic, petroleum-based dyes are not irreplaceable. There are a lot of natural dyes that can be used to brighten food. Blueberry juice concentrate, carrot juice, paprika, grape skin extract, beet juice, purple sweet potato, corn, and red cabbage are just a few alternative dyes.
CSPI names a few stark differences in foods served in the United States and Europe in the report. In Britain, Fanta orange soda is dyed with pumpkin and carrot extract while the U.S. version is dyed with Red 40 and Yellow 6. Kellogg Strawberry NutriGrain bars are colored with Red 40, Yellow 6 and Blue 1 in the U.S., but with beetroot, annatto and paprika extract in the UK. McDonald's Strawberry Sundaes are colored with strawberries in Britain but with Red dye 40 in America.
Consumer advocacy groups are calling on the FDA to enact similar policies in the United States. These groups argue that we deserve real strawberries too.
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July 8th, 2010
Summerville, SC – CLASS CLOSED ServSafe® Food Manager Certification Class
| Event | CLASS CLOSED ServSafe® Food Manager Certification Class |
| When |
Thursday, July 8, 2010
9:00am
-
Click on class for more information & register
-
All Ages
|
| Where |
Courtyard by Marriott (map)
Summerville, SC
|
| Other Info |  ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and certification solution.The ServSafe® Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe® Food Protection Manager Certifications have been awarded. See the advantages for yourself with an overview of ServSafe® Fifth Edition. You’ll discover this is the food safety training program that truly is “workforce ready.” Monday – Saturday Class is held from 9am-6pm with a 45 minute lunch break. Sunday Class is held from 11am – 8pm with a 45 minute dinner break. After class the proctored test will be given. Class is 8 hours plus 1 ½ hours for test. Class with ServSafe® Essentials Book – 5th Edition Seminar Style Class (Standard Testing) - $160.00* Seminar Style Class (Express Testing) - $180.00* Video Conferencing Style Class - $120.00* Class with out ServSafe® Essentials Book – 5th Edition On Demand Class: On Demand Class plus proctored test – $175.00 Proctored Test/Re-Test: Paper – Course taken with HRBAudit – $50.00 Electronic – Paper – Course taken with HRBAudit – $70.00 Paper – Course not taken with HRBAudit – $75.00 Electronic – Course not taken with HRBAudit – $95.00 *Online Store Details – PLEASE READ |
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July 7th, 2010
8,000 lbs of Beef Jerky Recalled for Allergens
M&K II Co. Tuesday recalled approximately 8,000 pounds of beef jerky because the products contain wheat and soy, undeclared allergens, according to the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS).
The Macomb, MI company said products subject to the recall include:
-1-ounce and 3-ounce packages of "FIREHOUSE JERKY MILD BEEF JERKY SMOKE FLAVOR ADDED." "Sell By" dates ranging between 06/16/11 and 11/14/11 are ink jetted on the back of each package.
-1-ounce and 3-ounce packages of "FIREHOUSE JERKY PEPPER BEEF JERKY SMOKE FLAVOR ADDED." "Sell By" dates ranging between 06/12/11 and 11/25/2011 are ink jetted on the back of each package.
Each package bears the establishment number "EST. 6935" or "EST. 10002" inside the USDA mark of inspection. The code number "6935" is ink jetted on the back of each package.
These products were produced on various dates from January 28, 2010, through May 21, 2010, and were sent to Firehouse Foods, Inc., an Alsip, IL distributor, for further Internet and retail sales.
The failure to disclose the allergens was discovered by FSIS during an on-site labeling review. FSIS has received no reports of adverse reactions due to consumption of these products. Anyone concerned about an allergic reaction should contact a physician.
Consumer inquiries regarding the recall should be directed to Terry Amerson, QA Manager, at (586) 677-3018.
The Macomb, MI company said products subject to the recall include:
-1-ounce and 3-ounce packages of "FIREHOUSE JERKY MILD BEEF JERKY SMOKE FLAVOR ADDED." "Sell By" dates ranging between 06/16/11 and 11/14/11 are ink jetted on the back of each package.
-1-ounce and 3-ounce packages of "FIREHOUSE JERKY PEPPER BEEF JERKY SMOKE FLAVOR ADDED." "Sell By" dates ranging between 06/12/11 and 11/25/2011 are ink jetted on the back of each package.
Each package bears the establishment number "EST. 6935" or "EST. 10002" inside the USDA mark of inspection. The code number "6935" is ink jetted on the back of each package.
These products were produced on various dates from January 28, 2010, through May 21, 2010, and were sent to Firehouse Foods, Inc., an Alsip, IL distributor, for further Internet and retail sales.
The failure to disclose the allergens was discovered by FSIS during an on-site labeling review. FSIS has received no reports of adverse reactions due to consumption of these products. Anyone concerned about an allergic reaction should contact a physician.
Consumer inquiries regarding the recall should be directed to Terry Amerson, QA Manager, at (586) 677-3018.
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July 7th, 2010
Salmonella at Sasquatch Music Festival
Seven cases of Salmonella have been confirmed in attendees of Sasquatch Music Festival over Memorial Day weekend. There are a number of unconfirmed cases pending test results.
Sasquatch is held at the Gorge Amphitheater in George, Washington, each year, with food and beverages provided by Aramark.
The individuals who have tested positive for Salmonella include attendees from Washington as well as British Columbia, Canada. The Grant County Health Department is said to have had inspectors perusing the food stalls at the Lilith Music Fair this past weekend, insuring that they adhered to food safety standards.
Grant County health officials have not yet released information as to the source of the Salmonella outbreak among Sasquatch Festival attendees.
Over 30,000 people contract Salmonella in the United States each year. Salmonella is a bacterial food borne illness usually found in undercooked chicken and eggs or other foods that have come into contact with either. Symptoms include diarrhea, fever and abdominal cramps. These symptoms normally set in between 12 and 72 hours after consuming a contaminated product, and bowels can remain irregular for up to six months.
Anyone who has eaten at the Gorge Amphitheater recently and recognizes these symptoms should immediately see a doctor and notify the Grant County Health District at (509) 754-6060.
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July 7th, 2010
Ballpark Food Safety: Minnesota
Editor's Note: As the baseball season nears the All Star break, Food Safety News continues its visits to Major League ballparks. Our focus is on food safety, but we will also be checking out the local food favorites that are bringing out the crowds.
Today's ballpark: Target Field, Minnesota Twins.
Why Now: ESPN just named Target Field as the best sports stadium experience in America. It is the newest baseball park in the country, and we thought we'd join the line of baseball fans taking a look.
From many areas of the country, seeing a game at Target Field can be accomplished in one day. Fly into Minneapolis-St. Paul International Airport in the morning, take the light rail (called the Hiawatha) to Target Field, see an afternoon game, and reverse your steps to MSP for an evening flight home.
On eight acres just a short walk off Nicollet Mall in downtown Minneapolis, architects Populus (formerly HOK Sports) of Kansas City and HGA of Minneapolis have created the most fan-friendly baseball park we've ever seen.
Did you ever try to drink a beer and eat a hot dog while standing? There is an area in the outfield with a chin-level wall for seeing over that also has a shelf for holding that beer while you finish the hot dog. Or how about the 80-person sports bar on the upper deck right over home plate?
Target Field, located near the headquarters for Target Corp.'s retail empire and Target Center, home of the NBA's Minnesota Timberwolves, was built for $545 million. With sales of standing-room-only tickets, it can accommodate 41,000. In the first half of the season, it sold out all but a couple of games.
Recent Inspections: None yet, but unannounced inspections can be expected during July. Minneapolis food service inspectors and managers from Delaware North Companies (DNC) Sportservice, which is in charge of food and beverage services at Target Field have been working together during the first half of the season to keep food safe. After hand-holding, walk-throughs, and teaching how to do self inspections, the training wheels are now coming off.
Violations: None
What Minnesotans Like: The Minnesota Twins have their own fight song (sung as the team takes the field in the 1st), a storied history including three world championships and Hall of Famers like Harmon Killebrew, Rod Carew, and Kirby Puckett, and a fan base that spans much of the Upper Midwest.
But 27 years playing inside the Hubert H. Humphrey Dome with its stale sunless environment had worn down even those cheerful Minnesotans. After many fits and starts, the Twins got a fan-friendly outdoor stadium that it had not seen since the old Metropolitan Stadium was demolished to make way for the Mall of America.
While the new architecture is among the best on the planet, the food choices at Target Field make the fare at many a Major League ballpark seem, well, second rate.
The Twins opted to bring Minnesota favorites into the ballpark, and some great names were invited inside: Hrbek's (hamburgers); Kramarczuk's (sausages); Murray's (steak sandwiches); and Lund's & Byerly's (wild rice soup).
In addition, they brought Minnesota State Fair favorites like turkey legs and pork chop on a stick to Target Field.
There are also plenty of special creations, including "Tony O's Cuban Sandwich," a creation inspired by the great Tony Oliva. Pastor Jimenez, executive chief for the Minnesota Twins, came up with Tony O's and other unique vegetarian and alternative offerings like walleyed pike.
And this quick rundown barely scratches the surface on the food and beverage choices at Target Field.
The only down side to these many food choices is that Twins fans are up and down a lot during the game, and Minnesotans are so damn nice, there is not much you can do about it. Smile, and have someone get you another boutique beer.
Today's ballpark: Target Field, Minnesota Twins.
Why Now: ESPN just named Target Field as the best sports stadium experience in America. It is the newest baseball park in the country, and we thought we'd join the line of baseball fans taking a look.
From many areas of the country, seeing a game at Target Field can be accomplished in one day. Fly into Minneapolis-St. Paul International Airport in the morning, take the light rail (called the Hiawatha) to Target Field, see an afternoon game, and reverse your steps to MSP for an evening flight home.
On eight acres just a short walk off Nicollet Mall in downtown Minneapolis, architects Populus (formerly HOK Sports) of Kansas City and HGA of Minneapolis have created the most fan-friendly baseball park we've ever seen.
Did you ever try to drink a beer and eat a hot dog while standing? There is an area in the outfield with a chin-level wall for seeing over that also has a shelf for holding that beer while you finish the hot dog. Or how about the 80-person sports bar on the upper deck right over home plate?
Target Field, located near the headquarters for Target Corp.'s retail empire and Target Center, home of the NBA's Minnesota Timberwolves, was built for $545 million. With sales of standing-room-only tickets, it can accommodate 41,000. In the first half of the season, it sold out all but a couple of games.
Recent Inspections: None yet, but unannounced inspections can be expected during July. Minneapolis food service inspectors and managers from Delaware North Companies (DNC) Sportservice, which is in charge of food and beverage services at Target Field have been working together during the first half of the season to keep food safe. After hand-holding, walk-throughs, and teaching how to do self inspections, the training wheels are now coming off.
Violations: None
What Minnesotans Like: The Minnesota Twins have their own fight song (sung as the team takes the field in the 1st), a storied history including three world championships and Hall of Famers like Harmon Killebrew, Rod Carew, and Kirby Puckett, and a fan base that spans much of the Upper Midwest.
But 27 years playing inside the Hubert H. Humphrey Dome with its stale sunless environment had worn down even those cheerful Minnesotans. After many fits and starts, the Twins got a fan-friendly outdoor stadium that it had not seen since the old Metropolitan Stadium was demolished to make way for the Mall of America.
While the new architecture is among the best on the planet, the food choices at Target Field make the fare at many a Major League ballpark seem, well, second rate.
The Twins opted to bring Minnesota favorites into the ballpark, and some great names were invited inside: Hrbek's (hamburgers); Kramarczuk's (sausages); Murray's (steak sandwiches); and Lund's & Byerly's (wild rice soup).
In addition, they brought Minnesota State Fair favorites like turkey legs and pork chop on a stick to Target Field.
There are also plenty of special creations, including "Tony O's Cuban Sandwich," a creation inspired by the great Tony Oliva. Pastor Jimenez, executive chief for the Minnesota Twins, came up with Tony O's and other unique vegetarian and alternative offerings like walleyed pike.
And this quick rundown barely scratches the surface on the food and beverage choices at Target Field.
The only down side to these many food choices is that Twins fans are up and down a lot during the game, and Minnesotans are so damn nice, there is not much you can do about it. Smile, and have someone get you another boutique beer.
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July 7th, 2010
WA Daycares Closed Due to E. coli Outbreak
Three daycare centers in Ellensburg, Washington have been closed by the Kittitas County Health Department due to an outbreak of E. coli in attending children. There are eight confirmed and six suspected cases of E. coli, with over 70 children awaiting test results.
The three temporarily closed daycare facilities include: Creative Kids Learning Center, Little Tot Town and Foursquare Church Daycare and Preschool.
Kittitas Health Officer Dr. Mark Larson explained the closures, "We want to stress that E. coli does not come from child care facilities, and the temporary closure of these facilities does not mean that they have unsafe practices." The Health Department predicts that the centers will reopen on July 9, but the centers will require a negative E. coli test result from each child and employee before they are allowed to return to the facility. Free testing kits can be picked up during regular business hours at the Kittitas County Health Department.
"We need to keep these sick children separated from one another so we can break this cycle of person-to-person transmission," explained Larson.
Though E. coli is often thought of as a foodborne illness, people can also be infected through person-to-person contact. There have been over ten daycare E. coli outbreaks in the United States since 2006, all of which have involved person-to-person transmission of the disease. This type of infection takes place when infected people do not wash their hands after using a toilet and can occur if daycare employees fail to wash their hands after changing the diaper of an infected child. People with E. coli normally release the harmful toxins in their fecal matter for up to three weeks after their initial infection.
Proper hand washing can greatly reduce the risk of person-to-person infection. Children, the elderly, and other people with compromised immune systems are at the greatest risk for secondary transmission of E. coli. Over 26,000 individuals in the United States contract E. coli each year, and nearly every major outbreak includes secondary victims. Vigorous, frequent hand washing can prevent the prevalence of secondary transmission.
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July 7th, 2010
Schlosser: ‘We Need a Modern Food Safety System’
Author Eric Schlosser Films Action Alert for Food Safety Bill, As Timing in Senate Remains Uncertain
Consumers Union (CU) is adding some star power to their food safety advocacy efforts. Eric Schlosser, award-winning author of Fast Food Nation and co-producer of Oscar-nominated Food, Inc. recently filmed a video action alert for the group, calling on the Senate to pass a bill to overhaul the U.S. Food and Drug Administration's (FDA's) dilapidated food safety system.
The pending FDA Food Safety Modernization Act, which would boost the agency's authority and mandate, has been stalled in the Senate since it was unanimously voted out of committee in mid-November. A slew of pressing legislative priorities--from health care to Wall Street reform--have left little time on the Senate floor.
The food safety bill continues to have broad bipartisan support, especially as small farmer concerns are ironed out. It is simply a matter of time.
In last week's action alert, Schlosser and Consumers Union sent out a clear message: tell your Senators to make the food safety bill a priority.
In just under a week the alert has inspired over 12,000 emails, and likely a high volume of calls, to Capitol Hill.
The alert also caught the attention of Congressman John Dingell, who tweeted the link to his followers with an enthusiastic "Bravo!" Dingell is among the House members constantly hammering the Senate to move on the bill. The House passed a similar version last July with bipartisan support.
In the action alert, Schlosser points to the the oft-cited foodborne illness statistics. "Those numbers are way too high," he said.
"The centralization and industrialization of our food system has made it very easy for dangerous pathogens to spread far and wide. That's why we need a modern food safety system," he says in the video. "We've seen what happens when we let Wall Street regulate itself, and when we let the oil industry regulate itself. It makes absolutely no sense to let the food industry continue regulating itself."
Schlosser urged people to call Senate Majority Leader Harry Reid and Minority Leader Mitch McConnell and ask them to make the bill a priority for the next work period.
"I see why there are so many other issues--like saving the economy from collapse--that they've had to deal with, but this one seems like a no brainer," Schlosser told Food Safety News in an interview. "It's not a hot button political issue like abortion or gun control where there are passionate divisions and people on each side. There's really nobody saying 'I want MRSA in my pork' or 'I want E. coli in my ground beef.'"
"I think it's tragic if these people in Washington are behind the curve, especially when the cost of being behind the curve is so high," said Schlosser.
Food safety advocates are still optimistic the Senate could take up the bill in the next work period, before the month-long August recess. Senate staff tend to agree there is a possibility, but the timing, as it has for months, remains uncertain.
When the Senate returns from the Fourth of July recess the food safety bill will compete with a Supreme Court nomination, climate change, and jobless benefits for floor time.
Consumers Union (CU) is adding some star power to their food safety advocacy efforts. Eric Schlosser, award-winning author of Fast Food Nation and co-producer of Oscar-nominated Food, Inc. recently filmed a video action alert for the group, calling on the Senate to pass a bill to overhaul the U.S. Food and Drug Administration's (FDA's) dilapidated food safety system.
The pending FDA Food Safety Modernization Act, which would boost the agency's authority and mandate, has been stalled in the Senate since it was unanimously voted out of committee in mid-November. A slew of pressing legislative priorities--from health care to Wall Street reform--have left little time on the Senate floor.
The food safety bill continues to have broad bipartisan support, especially as small farmer concerns are ironed out. It is simply a matter of time.
In last week's action alert, Schlosser and Consumers Union sent out a clear message: tell your Senators to make the food safety bill a priority.
In just under a week the alert has inspired over 12,000 emails, and likely a high volume of calls, to Capitol Hill.
The alert also caught the attention of Congressman John Dingell, who tweeted the link to his followers with an enthusiastic "Bravo!" Dingell is among the House members constantly hammering the Senate to move on the bill. The House passed a similar version last July with bipartisan support.
In the action alert, Schlosser points to the the oft-cited foodborne illness statistics. "Those numbers are way too high," he said.
"The centralization and industrialization of our food system has made it very easy for dangerous pathogens to spread far and wide. That's why we need a modern food safety system," he says in the video. "We've seen what happens when we let Wall Street regulate itself, and when we let the oil industry regulate itself. It makes absolutely no sense to let the food industry continue regulating itself."
Schlosser urged people to call Senate Majority Leader Harry Reid and Minority Leader Mitch McConnell and ask them to make the bill a priority for the next work period.
"I see why there are so many other issues--like saving the economy from collapse--that they've had to deal with, but this one seems like a no brainer," Schlosser told Food Safety News in an interview. "It's not a hot button political issue like abortion or gun control where there are passionate divisions and people on each side. There's really nobody saying 'I want MRSA in my pork' or 'I want E. coli in my ground beef.'"
"I think it's tragic if these people in Washington are behind the curve, especially when the cost of being behind the curve is so high," said Schlosser.
Food safety advocates are still optimistic the Senate could take up the bill in the next work period, before the month-long August recess. Senate staff tend to agree there is a possibility, but the timing, as it has for months, remains uncertain.
When the Senate returns from the Fourth of July recess the food safety bill will compete with a Supreme Court nomination, climate change, and jobless benefits for floor time.
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July 7th, 2010
Gulf Seafood’s Future Remains Unknown
Maybe now if the Gulf seafood industry could just see over the horizon, it would be comforted just by knowing what's really ahead. Instead, in the 79 days since the Deepwater Horizon blew up, safe seafood from the Gulf remains an elusive possibility, but that's about it.
That became even more apparent Tuesday when tar balls were found floating right next to New Orleans in Lake Pontchartrain. Churning wind and waves were responsible.
Oil has now washed up on the beaches of all five Gulf states from Texas to Florida and an estimated 35,000 to 60,000 barrels a day continue to gush from the sea floor.
The areas closed to fishing, up to 95 percent of state waters and 34 percent of the U.S. economic zone in the Gulf of Mexico, are said to be there to protect both consumers and the seafood industry.
The federal closure area peaked on June 21 when it represented almost 36 percent of the Gulf economic zone.
Over the long 4th of July weekend, the closed federal waters again expanded to 81,181 square miles, an area roughly the same size as the State of Kansas. The expand closure zone came after the first hurricane of the season (Alex) churned up Gulf waters before making landfall in Mexico.
Not being able to see what's ahead does not mean there are plenty of developments that will impact the future availability and safety of Gulf seafood. Some of these include:
Food Chain--Droplets of oil were found inside the larvae of blue crabs and fiddler crabs by University of Southern Mississippi and Tulane University scientists. Oil in the Gulf seafood chain is news of the worst kind because it puts hydrocarbons in the food chain. The findings caught state fisheries officials off guard.
Bacteria Threat--In case anyone forgot in all the excitement over the BP oil spill, the Washington, D.C.-based Center for Science in the Public Interest (CSPI) reminded consumers that during warm summer months the biggest threat that comes with the consumption of Gulf oysters is that good old stand-by, Vibrio vulnificus bacteria.
Ingredients Lost--New Orleans Chefs are warning the loss of Gulf seafood means the loss of Cajun Cuisine. One study shows 240 "place-based" foods that might be lost as it takes various kinds of fish and vegetables to make many Cajun and Creole dishes.
Po-boys Off the Menu--Rising prices and limited supply for oysters and finish are forcing local restaurants to drop one of their menu staples--the Po-boy.
That's their story--Both when the President last visited and more recently when Vice President Joe Biden made a swing through the Gulf states, the White House pitched the collaboration among state and federal agencies to keep Gulf seafood safe to eat. For as often as they've trumpeted the work, yet little factual data has come out of the agencies responding for food safety, including the U.S. Food and Drug Administration.
State Closures--Louisiana announced closures to recreational and commercial fishing in portions of Plaquemines and St. Bernard parishes that went into effect Monday.
The portion of the state inside waters east of the Mississippi River north of the eastern shore of Main Pass and south of the Mississippi River Gulf Outlet from the double rig link westward to the eastern shore of the Mississippi River and north along 89 degrees 42 minutes 32 seconds west longitude near the western shore of twin pipeline canals.
The closures were called "precautionary." Louisiana will conduct seafood testing in the area.
Mississippi has banned all commercial and recreational fishing, including all species of finfish, crabs, shrimp, and oysters off most of its coastline.
Alabama's state waters outside Mobile Bay are open only to recreational catch and release fishing.
Florida's state waters are closed off Escambia County. All other Florida waters remain open.
That became even more apparent Tuesday when tar balls were found floating right next to New Orleans in Lake Pontchartrain. Churning wind and waves were responsible.
Oil has now washed up on the beaches of all five Gulf states from Texas to Florida and an estimated 35,000 to 60,000 barrels a day continue to gush from the sea floor.
The areas closed to fishing, up to 95 percent of state waters and 34 percent of the U.S. economic zone in the Gulf of Mexico, are said to be there to protect both consumers and the seafood industry.
The federal closure area peaked on June 21 when it represented almost 36 percent of the Gulf economic zone.
Over the long 4th of July weekend, the closed federal waters again expanded to 81,181 square miles, an area roughly the same size as the State of Kansas. The expand closure zone came after the first hurricane of the season (Alex) churned up Gulf waters before making landfall in Mexico.
Not being able to see what's ahead does not mean there are plenty of developments that will impact the future availability and safety of Gulf seafood. Some of these include:
Food Chain--Droplets of oil were found inside the larvae of blue crabs and fiddler crabs by University of Southern Mississippi and Tulane University scientists. Oil in the Gulf seafood chain is news of the worst kind because it puts hydrocarbons in the food chain. The findings caught state fisheries officials off guard.
Bacteria Threat--In case anyone forgot in all the excitement over the BP oil spill, the Washington, D.C.-based Center for Science in the Public Interest (CSPI) reminded consumers that during warm summer months the biggest threat that comes with the consumption of Gulf oysters is that good old stand-by, Vibrio vulnificus bacteria.
Ingredients Lost--New Orleans Chefs are warning the loss of Gulf seafood means the loss of Cajun Cuisine. One study shows 240 "place-based" foods that might be lost as it takes various kinds of fish and vegetables to make many Cajun and Creole dishes.
Po-boys Off the Menu--Rising prices and limited supply for oysters and finish are forcing local restaurants to drop one of their menu staples--the Po-boy.
That's their story--Both when the President last visited and more recently when Vice President Joe Biden made a swing through the Gulf states, the White House pitched the collaboration among state and federal agencies to keep Gulf seafood safe to eat. For as often as they've trumpeted the work, yet little factual data has come out of the agencies responding for food safety, including the U.S. Food and Drug Administration.
State Closures--Louisiana announced closures to recreational and commercial fishing in portions of Plaquemines and St. Bernard parishes that went into effect Monday.
The portion of the state inside waters east of the Mississippi River north of the eastern shore of Main Pass and south of the Mississippi River Gulf Outlet from the double rig link westward to the eastern shore of the Mississippi River and north along 89 degrees 42 minutes 32 seconds west longitude near the western shore of twin pipeline canals.
The closures were called "precautionary." Louisiana will conduct seafood testing in the area.
Mississippi has banned all commercial and recreational fishing, including all species of finfish, crabs, shrimp, and oysters off most of its coastline.
Alabama's state waters outside Mobile Bay are open only to recreational catch and release fishing.
Florida's state waters are closed off Escambia County. All other Florida waters remain open.
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July 7th, 2010
Linda Rivera: An E. coli Patient’s Will to Live
Part I in a II-part series on Linda Rivera's battle with E. coli O157:H7.
It's one of those glorious, fogless summer days in San Francisco when the winds whisk the skies clear and everyone is outside basking in sunlight. From Linda Rivera's hospital room at Davies Medical Center, you can see the city's skyline--including the pyramidal TransAmerica Tower--and, if you look down through the thick barrier of evergreens that line the perimeter of the hospital's property, you can see Duboce Park, where local residents sunbathe and let their dogs run free as trains from the N-Judah line roll by before entering the tunnel that will spit them out on the other side of Buena Vista Park.
A 10-minute walk south of the hospital, the sidewalks of the Castro district are filled with people shopping and enjoying the beautiful weather while just to the north, in Haight Ashbury, tourists plod the sidewalks attempting to recapture the Summer of Love with souvenir T-shirts and Tibetan jewelry. Linda, who actually lives in Las Vegas and has been at Davies since April, hasn't seen any of it. She only began walking again, with assistance from her physical therapist, just over a month ago.
At 58, Linda is probably the most famous--if one cares to describe it that way--of the victims of the outbreak of E. coli O157:H7 that shut down Nestle's cookie dough production for nearly two months during the summer of 2009. Rivera, like many people, enjoyed eating the dough raw. Like hundreds of others, she and three members of her family became ill after eating dough from the contaminated batch. Across the country, about 80 people were made seriously ill. Unlike most of the others, or her family members, Linda very nearly died at least three times as a result.
If you saw the photos of Linda in the story that ran in the Washington Post back in September last year or on television, you might not recognize her today. The illness had ravaged her, leaving her pale and wan. Now, with the color returned to her face and her energy levels slowly returning to something approaching normal--although still notably less than 50 percent--she still looks tired, frail even, but she's pleased to see a visitor even after a full day of physical therapy has left her exhausted.
On the day a reporter came to visit, she smiled warmly and extended a tiny, curled hand in greeting. She was in bed, fully dressed except for her shoes; physical therapy had left her so tired she didn't have the energy to change into bed clothes and simply crawled right in. Physical therapy is pretty much her life right now. That, and the hospital room she currently calls home.
"There were many times I thought life was over and I was going to pass on," she said. "There was no hope."
Actually, hope is the one thing that has been returned to the Rivera family since that day at the end of April 2009 when Linda and other members of her family casually munched on spoons full from a tub of raw Nestle's cookie dough. But it would be hard won. Within a week, she would be in hospital, struggling just to survive.
"I didn't know the seriousness of her illness," said Richard Rivera, Linda's husband of 13 years. "E. coli. You don't realize what E. coli is. I used to think of it as a tummy ache."
Of course, E. coli is more than just a tummy ache. While there are significantly more outbreaks of Salmonella than E. coli each year, E. coli is easily the nastier of the two. Up to 100 people die from the pathogen each year in the United States, according to the Centers for Disease Control and Prevention. Most people recover from it within a week or so but in a few cases, about 5 to 10 percent, victims develop a potentially life-threatening complication known as hemolytic uremic syndrome which can cause a the kidneys to shut down. Most recover after a few weeks but can continue to suffer from additional complications for years afterward but some, notes the CDC, "suffer permanent damage or die."
Even as Linda's condition worsened, no one could have foreseen what she and her family would be forced to endure over the following year. A few days after eating the raw dough, Linda began to feel the symptoms of what she thought might be a cold or flu. Soon, she was vomiting and passing blood in her stool.
"God, Robyn, I've been really sick," she told her friend of 23 years, Robyn Treska, over the phone. "I can't get off the bathroom floor."
Linda's condition would not improve. The first time Richard took her to the emergency room, she was vomiting every 45 minutes to an hour, he said, but the ER doctors couldn't pinpoint the problem and diagnosed her with irritable bowel syndrome.
"That night, it just started getting worse and worse," said Richard. "And, somehow, during the night, I had fallen asleep--and this was the morning of the sixth of May--she had crawled downstairs and wrapped herself around the toilet in a fetal position."
"How long have you been down here?," he asked her. "A couple of hours," Linda replied.
The Riveras returned to the hospital where Linda was admitted with colitis, an inflammation of the large intestine, and given antibiotics for nearly two days. The E. coli had moved a quarter of the way into her colon; her doctor said he would need to operate in order to remove it. Would she survive without the operation?
"I'm not sure you would make it through the night," her doctor replied.
Linda survived the surgery and was put into a doctor-induced coma for 10 days, although at one point it looked as if they would lose her. The next 24 to 48 hours are going to be very critical, said the doctor. "The chance of her coming out of this is probably 5 to 10 percent," he told Richard.
For ten days, the family watched Linda, not knowing whether she would come out of the coma. They played one of her favorite tunes, "Kokomo" by the Beach Boys, and when she began mouthing the words and tapping her feet to the rhythm, they knew she was still there. Physically, she was so swollen, Richard said he thought she might begin weeping fluid through her skin.
While the coma might have been helpful in stabilizing Linda's condition, it also brought up a harder issue to deal with. What if she didn't come out? Linda and Richard had told one another they didn't want to be on life support if that was the only thing keeping them alive, "but we never talked about it giving us a second chance at life," said Richard.
In a scene Richard still recounts with solemnity, he put the matter to his family to vote upon. It would have to be unanimous, he told their children. If even one person voted against keeping her on life support, then she would be removed from the machinery keeping her alive.
"That was scary," said Richard. "Thankfully, everyone said 'yes'."
It's hard to say who is more grateful for the outcome of that vote. In her hospital bed, Linda talks about the matter with a profound sense of gratitude. She couldn't blame her family for having made the other choice but having been through it, she's come to believe that many coma patients are, indeed, still there, trapped inside injured bodies.
Over the next year, however, there would be more close calls. A priest would be called three times to offer last rites. Linda would spend all but nine days in hospital before becoming well enough to make the trip to San Francisco for physical rehabilitation.
Linda spends several hours each day in physical therapy, an arduous experience that leaves her exhausted, both physically and emotionally. But she's making progress. In early June, with the aid of a walker, Linda took her first steps in nearly a year.
Most important, she's hopeful. Physically, she will probably never be as strong and as active as she once was, and both she and Richard talk about her probable reliance upon a wheelchair to get around once this is over. The disease has affected more than just her mobility. Her eye sight, her cognition, her physical strength, have all taken serious hits. But neither she nor her family or friends have given up.
"Lots of times I'm angry," she said. "I'm thankful most of the time, for the chance to do things again."
Everyone is grateful to have made it through an experience none of them could have imagined.
"She kept fighting," said Richard, "and kept coming back and kept coming back."
It's one of those glorious, fogless summer days in San Francisco when the winds whisk the skies clear and everyone is outside basking in sunlight. From Linda Rivera's hospital room at Davies Medical Center, you can see the city's skyline--including the pyramidal TransAmerica Tower--and, if you look down through the thick barrier of evergreens that line the perimeter of the hospital's property, you can see Duboce Park, where local residents sunbathe and let their dogs run free as trains from the N-Judah line roll by before entering the tunnel that will spit them out on the other side of Buena Vista Park.
A 10-minute walk south of the hospital, the sidewalks of the Castro district are filled with people shopping and enjoying the beautiful weather while just to the north, in Haight Ashbury, tourists plod the sidewalks attempting to recapture the Summer of Love with souvenir T-shirts and Tibetan jewelry. Linda, who actually lives in Las Vegas and has been at Davies since April, hasn't seen any of it. She only began walking again, with assistance from her physical therapist, just over a month ago.
At 58, Linda is probably the most famous--if one cares to describe it that way--of the victims of the outbreak of E. coli O157:H7 that shut down Nestle's cookie dough production for nearly two months during the summer of 2009. Rivera, like many people, enjoyed eating the dough raw. Like hundreds of others, she and three members of her family became ill after eating dough from the contaminated batch. Across the country, about 80 people were made seriously ill. Unlike most of the others, or her family members, Linda very nearly died at least three times as a result.
If you saw the photos of Linda in the story that ran in the Washington Post back in September last year or on television, you might not recognize her today. The illness had ravaged her, leaving her pale and wan. Now, with the color returned to her face and her energy levels slowly returning to something approaching normal--although still notably less than 50 percent--she still looks tired, frail even, but she's pleased to see a visitor even after a full day of physical therapy has left her exhausted.
On the day a reporter came to visit, she smiled warmly and extended a tiny, curled hand in greeting. She was in bed, fully dressed except for her shoes; physical therapy had left her so tired she didn't have the energy to change into bed clothes and simply crawled right in. Physical therapy is pretty much her life right now. That, and the hospital room she currently calls home.
"There were many times I thought life was over and I was going to pass on," she said. "There was no hope."
Actually, hope is the one thing that has been returned to the Rivera family since that day at the end of April 2009 when Linda and other members of her family casually munched on spoons full from a tub of raw Nestle's cookie dough. But it would be hard won. Within a week, she would be in hospital, struggling just to survive.
"I didn't know the seriousness of her illness," said Richard Rivera, Linda's husband of 13 years. "E. coli. You don't realize what E. coli is. I used to think of it as a tummy ache."
Of course, E. coli is more than just a tummy ache. While there are significantly more outbreaks of Salmonella than E. coli each year, E. coli is easily the nastier of the two. Up to 100 people die from the pathogen each year in the United States, according to the Centers for Disease Control and Prevention. Most people recover from it within a week or so but in a few cases, about 5 to 10 percent, victims develop a potentially life-threatening complication known as hemolytic uremic syndrome which can cause a the kidneys to shut down. Most recover after a few weeks but can continue to suffer from additional complications for years afterward but some, notes the CDC, "suffer permanent damage or die."
Even as Linda's condition worsened, no one could have foreseen what she and her family would be forced to endure over the following year. A few days after eating the raw dough, Linda began to feel the symptoms of what she thought might be a cold or flu. Soon, she was vomiting and passing blood in her stool.
"God, Robyn, I've been really sick," she told her friend of 23 years, Robyn Treska, over the phone. "I can't get off the bathroom floor."
Linda's condition would not improve. The first time Richard took her to the emergency room, she was vomiting every 45 minutes to an hour, he said, but the ER doctors couldn't pinpoint the problem and diagnosed her with irritable bowel syndrome.
"That night, it just started getting worse and worse," said Richard. "And, somehow, during the night, I had fallen asleep--and this was the morning of the sixth of May--she had crawled downstairs and wrapped herself around the toilet in a fetal position."
"How long have you been down here?," he asked her. "A couple of hours," Linda replied.
The Riveras returned to the hospital where Linda was admitted with colitis, an inflammation of the large intestine, and given antibiotics for nearly two days. The E. coli had moved a quarter of the way into her colon; her doctor said he would need to operate in order to remove it. Would she survive without the operation?
"I'm not sure you would make it through the night," her doctor replied.
Linda survived the surgery and was put into a doctor-induced coma for 10 days, although at one point it looked as if they would lose her. The next 24 to 48 hours are going to be very critical, said the doctor. "The chance of her coming out of this is probably 5 to 10 percent," he told Richard.
For ten days, the family watched Linda, not knowing whether she would come out of the coma. They played one of her favorite tunes, "Kokomo" by the Beach Boys, and when she began mouthing the words and tapping her feet to the rhythm, they knew she was still there. Physically, she was so swollen, Richard said he thought she might begin weeping fluid through her skin.
While the coma might have been helpful in stabilizing Linda's condition, it also brought up a harder issue to deal with. What if she didn't come out? Linda and Richard had told one another they didn't want to be on life support if that was the only thing keeping them alive, "but we never talked about it giving us a second chance at life," said Richard.
In a scene Richard still recounts with solemnity, he put the matter to his family to vote upon. It would have to be unanimous, he told their children. If even one person voted against keeping her on life support, then she would be removed from the machinery keeping her alive.
"That was scary," said Richard. "Thankfully, everyone said 'yes'."
It's hard to say who is more grateful for the outcome of that vote. In her hospital bed, Linda talks about the matter with a profound sense of gratitude. She couldn't blame her family for having made the other choice but having been through it, she's come to believe that many coma patients are, indeed, still there, trapped inside injured bodies.
Over the next year, however, there would be more close calls. A priest would be called three times to offer last rites. Linda would spend all but nine days in hospital before becoming well enough to make the trip to San Francisco for physical rehabilitation.
Linda spends several hours each day in physical therapy, an arduous experience that leaves her exhausted, both physically and emotionally. But she's making progress. In early June, with the aid of a walker, Linda took her first steps in nearly a year.
Most important, she's hopeful. Physically, she will probably never be as strong and as active as she once was, and both she and Richard talk about her probable reliance upon a wheelchair to get around once this is over. The disease has affected more than just her mobility. Her eye sight, her cognition, her physical strength, have all taken serious hits. But neither she nor her family or friends have given up.
"Lots of times I'm angry," she said. "I'm thankful most of the time, for the chance to do things again."
Everyone is grateful to have made it through an experience none of them could have imagined.
"She kept fighting," said Richard, "and kept coming back and kept coming back."
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July 7th, 2010
Charleston, SC – ServSafe® Food Manager Certification Class
| Event | ServSafe® Food Manager Certification Class |
| When |
Wednesday, July 7, 2010
9:00am
-
Click on class for more information & register
-
All Ages
|
| Where |
Courtyard Charleston Coliseum (map)
2415 Mall Drive
North Charleston, SC 29406 |
| Other Info | ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and certification solution. The ServSafe® Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe® Food Protection Manager Certifications have been awarded. See the advantages for yourself with an overview of ServSafe® Fifth Edition. You’ll discover this is the food safety training program that truly is “workforce ready.” Monday – Saturday Class is held from 9am-6pm with a 45 minute lunch break. Sunday Class is held from 11am – 8pm with a 45 minute dinner break. After class the proctored test will be given. Class is 8 hours plus 1 ½ hours for test. Class with ServSafe® Essentials Book – 5th Edition Seminar Style Class (Standard Testing) - $160.00* Seminar Style Class (Express Testing) - $180.00* Video Conferencing Style Class - $120.00* Class with out ServSafe® Essentials Book – 5th Edition On Demand Class: On Demand Class plus proctored test – $175.00 Proctored Test/Re-Test: Paper – Course taken with HRBAudit – $50.00 Electronic – Paper – Course taken with HRBAudit – $70.00 Paper – Course not taken with HRBAudit – $75.00 Electronic – Course not taken with HRBAudit – $95.00 *Online Store Details – PLEASE READ |
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July 6th, 2010
Serious Violations Found at Seafood Processors
One domestic and one foreign seafood processor are coming in for special attention from the U.S. Food and Drug Administration (FDA).
San Diego-based Mamma Lina's Inc. and Taiwan's Union Development Frozen are the latest seafood processors to receive warning letters from FDA.
In a June 7 warning letter to Mamma Lina's, which was made public last week, FDA said the Lobster Ravioli, Seafood Ravioli and Argentinean Style Tuna filled Empanadas prepared, packed, and held by the California company are adulterated because of insanitary conditions.
Mamma Lina's has "serious violations" of the seafood Hazard Analysis and Critical Control Point (HACCP) regulations, according to the agency.
Also in its most recent inspection at the San Diego seafood processing facility, FDA personnel noticed a hose used to clean the processing area was kept on the floor, an employee's bare forearm was coming into contact with ravioli dough, food items were exposed to a cleaning crew using a foamy detergent, and a pump sprayer and bottle were not labeled as to what their contents were.
FDA asked for numerous "corrective actions" to Mamma Lina's HACCP plan, including more attention to cooking times and temperatures in addition to better record keeping.
A June 15 warning letter to Union Development Frozen, a seafood processing company located in Taiwan that exports to the USA, the agency expressed concern about Yellowfin, Spanish Mackerel or King Fish, and Mahi Mahi being adulterated.
FDA wants to be sure the Taiwan company's HACCP plan is adequate to control scombrotoxin (histamine) formation.
In the letter, FDA makes numerous specific suggestions to the Taiwan company on "thawing" and "gutting" critical control points. It also suggests controlling the time and temperature of the ambient exposure, and not relying on testing individual fish.
Both seafood processors were given 15 working days to respond to FDA's concerns about the safety of their operations.
San Diego-based Mamma Lina's Inc. and Taiwan's Union Development Frozen are the latest seafood processors to receive warning letters from FDA.
In a June 7 warning letter to Mamma Lina's, which was made public last week, FDA said the Lobster Ravioli, Seafood Ravioli and Argentinean Style Tuna filled Empanadas prepared, packed, and held by the California company are adulterated because of insanitary conditions.
Mamma Lina's has "serious violations" of the seafood Hazard Analysis and Critical Control Point (HACCP) regulations, according to the agency.
Also in its most recent inspection at the San Diego seafood processing facility, FDA personnel noticed a hose used to clean the processing area was kept on the floor, an employee's bare forearm was coming into contact with ravioli dough, food items were exposed to a cleaning crew using a foamy detergent, and a pump sprayer and bottle were not labeled as to what their contents were.
FDA asked for numerous "corrective actions" to Mamma Lina's HACCP plan, including more attention to cooking times and temperatures in addition to better record keeping.
A June 15 warning letter to Union Development Frozen, a seafood processing company located in Taiwan that exports to the USA, the agency expressed concern about Yellowfin, Spanish Mackerel or King Fish, and Mahi Mahi being adulterated.
FDA wants to be sure the Taiwan company's HACCP plan is adequate to control scombrotoxin (histamine) formation.
In the letter, FDA makes numerous specific suggestions to the Taiwan company on "thawing" and "gutting" critical control points. It also suggests controlling the time and temperature of the ambient exposure, and not relying on testing individual fish.
Both seafood processors were given 15 working days to respond to FDA's concerns about the safety of their operations.
Chef Brad's Blog Post, Recipe Blog, ServSafe Alabama | No Comments »
July 6th, 2010
WHO to Consider Melamine Limit
Representatives from 130 countries attending the World Health Organization's annual food safety meeting this week will discuss setting a global limit on how much melamine is allowed in food and animal feed.
Melamine contamination in milk products was been blamed for the sickening of nearly 300,000 babies and the deaths of at least six infants in China in 2008.
Melamine is an attractive adulterant because boosts nitrogen content, making dairy products show artificially high protein levels in quality assurance tests.
Two executives were executed for their involvement in the 2008 Chinese melamine milk scandal, and Chinese authorities have arrested many milk producers who were selling melamine-tainted milk.
In January, Chinese officials shut down a milk processor in Shanghai after melamine was found in its dairy products.
WHO said Thursday that a new melamine limit may be set to 2.5 milligrams per kilogram with certain exceptions.
The threshold for infant milk formula would be set at 1 milligram per kilogram, the equivalent of the current U.S. limit of 1 part per million.
The limit won't be legally binding, however. Countries can refuse to allow the import of products deemed below minimum quality.
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July 6th, 2010
Mango Candy Recalled for Lead Contamination
The California Department of Public Health is warning consumers not to eat "Food World Aam Papad Candy Spicy"--Dry Mango Candy Spicy--which was imported from India, due to unacceptable levels of lead.
Food World Aam Papad Candy Spicy is imported and distributed by Quality Products, Inc. of San Jose. CDPH is currently working with the distributor to ensure that the contaminated candies are removed from store shelves.
Health department analysis of the spicy mango candy determined that it contained as much as 0.29 parts per million (ppm) of lead. California considers candies with lead levels in excess of 0.10 ppm to be contaminated.
The candy is sold in 5.25 ounce clear plastic containers with red tops. The containers are approximately 5 1/2 inches tall and have white labels displaying a red rectangle that contains the words, "Food World." The name of the candy is in black lettering.
Pregnant women and parents of children who may have consumed this candy should consult a physician to determine if medical testing is needed. Consumers who find Food World Aam Papad Candy Spicy for sale are encouraged to call the California Department of Public Health Complaint Hotline at (800) 495-3232.
The health department provides more information about lead contamination on its Website.
Food World Aam Papad Candy Spicy is imported and distributed by Quality Products, Inc. of San Jose. CDPH is currently working with the distributor to ensure that the contaminated candies are removed from store shelves.
Health department analysis of the spicy mango candy determined that it contained as much as 0.29 parts per million (ppm) of lead. California considers candies with lead levels in excess of 0.10 ppm to be contaminated.
The candy is sold in 5.25 ounce clear plastic containers with red tops. The containers are approximately 5 1/2 inches tall and have white labels displaying a red rectangle that contains the words, "Food World." The name of the candy is in black lettering.
Pregnant women and parents of children who may have consumed this candy should consult a physician to determine if medical testing is needed. Consumers who find Food World Aam Papad Candy Spicy for sale are encouraged to call the California Department of Public Health Complaint Hotline at (800) 495-3232.
The health department provides more information about lead contamination on its Website.
Chef Brad's Blog Post, Recipe Blog, ServSafe Alabama | No Comments »