“Woman contracts Leptospirosis (Weil’s disease) from drinking directly from a can of fizzy drink instead of pouring it into a glass”.

On first reading this, it does sound like something my Mother would have told me to deter me from drinking out of the can. She was always of the opinion that it was “so un-lady-like!”

Table manners aside, I have heard this story time and time again. In fact, I was sent a very similar one only the other day via Facebook (How’s that for a source?).

IT IS NOT TRUE.

Leptospirosis is a disease people associate with Rats predominantly, but it can be found in other animals too. It is in fact, the most common Zoonosis disease (meaning it is able to be transmitted between species). It is, however, very rare; it is estimated that only 0.02/100,000 are reported annually in countries with temperate climates and 10 to 100/100,000 in tropical climates.

It is transmitted to humans when contaminated water or urine is consumed or is absorbed through broken skin. It is the “consumed” part that gets people confused. In order for the disease to remain viable there must be moisture present. Often these stories that go around the social networks say that the urine had evaporated so the victim had no idea they were in danger.

IF there was urine present and IF it was contaminated with Leptospirosis, once it had evaporated the disease would no longer be an issue. Therefore, the only way this story could hold any weight would be if the person were to drink from a can with a puddle of urine on it.

The people who are most at risk are those who come into contact with river water i.e. rowers, and those who work with animals i.e. veterinarians. Slaughterhouse workers may also contract Leptospirosis through contact with infected bodily fluids or blood.

This story has often been used to explain why a lime wedge is sometimes put into the neck of a bottle of beer; to disinfect it before you drink it. Nonsense. It makes the beer taste nice, that’s why it’s there.

Recently, it was alleged that David Walliams contracted the disease after completing his amazing swim of 140 miles down the Thames. Again, this is not true. He was quite ill after the Sports Relief challenge but it was not Leptospirosis.

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“Council bans hanging baskets for fear they may fall on some one’s head”.

Another classic example of Health and Safety regulations being blamed for taking something fun or decorative out of our lives.

IT IS NOT TRUE.

This story does have a small element of truth though. Back in 2004 a council was forced to remove their hanging baskets as there were concerns with the structural integrity of the lamp posts. Once they had completed their survey though, all hanging baskets were returned.

Now that we are (at last) entering spring and looking forward to the summer months, people are starting to make sure that their gardens are bursting with colour ready for those lovely barbeque weekends and long relaxing evenings in the garden. Please don’t let this silly urban legend deter you from hanging baskets. They are perfectly safe and not to mention beautiful. No council has completed any sort of risk assessment that demes them unsafe or a danger to the public.

Please, whenever you hear stories such as these, don’t immediately believe every word of them. If it sounds over the top, it probably is.

Beverley Hanmore

STS Consultant

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When I was invited to talk at the Hospital Caterers Association conference horsemeat wasn’t even an issue.  It doesn’t look like it is going away with the Dutch recall recently of 50,000 tons of beef that may contain horsemeat, meat that it has been impossible to determine the source.

The food supply chain is fragile, open to abuse and, as identified by this incident, unknown.  The current legal requirement for traceability – forward one level and back one level in flawed.  We all need to know where our food is coming from

We are though quick to forget incidents – who can recall in 2001 the headline “Alert over the chicken steak made from pet food”; in 2005 “How fruit given free at school is packed with pesticides”.  There are others “Saboteur puts glass in loaves”, “salmonella alert over Bovril and sandwich spread” – the list is endless.  And how did the public respond this time – they went to the butchers – forgetting the headlines they caused with the E coli outbreaks in both Scotland and here in Wales.  We have short memories.

I recall as an enforcement officer many years ago closing a restaurant – the next week the headline in the local paper was that I found dead dogs and cats hanging in the refrigerator – not true.  After reopening business did drop, but after about a month they noticed  that they had a surge in business.  They carefully enquired of new customers why they chose the restaurant – a number said they had seen the name in the paper but couldn’t remember why – so thought they would give it a try.

We didn’t as part of our investigation with suppliers automatically ask for product testing – the FSA were already doing this – product testing is though only reflective of the situation at a point of time – we wanted ongoing confidence and therefore requested suppliers to identify their supply chain back to the farm.  If supply was outside of the UK we asked for this to be supported by product testing.  Suppliers had some shocks, some even thanked us for the approach we adopted as it helped them to identify potential weaknesses in their supply chain. Supply chains have changed – products have gone off the menu – in one case where we identified a foreign slaughterhouse handling both beef and horsemeat – the risk of cross contamination was too high.  The latest recall is because the source is unknown – again a traceability issue, which supports our approach of requiring suppliers to examine their source and again if outside the UK – test.

I must though express my concerns in respect of product testing.  The FSA in England introduced a protocol of validating the initial positive result – this has not though been the case in all areas of the UK and to quote one EHO in Ireland when challenged by myself as to whether or not they were validating their initial result he told me “no, we may get a negative result”.  When a business’s survival is threatened we need to know there is a sound protocol behind the testing, that all samples are formal – that is split into three, to allow the supplier to independently sample, and that the tests and laboratories are certified.  Group laboratories should not be able to depend upon a certification issued to one laboratory in another member state and the method of testing should be established in European legislation.  I see new tests advertised every month – will a flawed method of testing or cross contamination within a laboratory be the next food safety alert – it prompts the question was it the case this time in some instances?

I guess the final question is will it happen again – I don’t know although we have had the first notification of Bute in Corned Beef, although at very low levels – there is though a lot of money to be made by illegal substitution – its fraud and it needs an European wide force to prevent it.  You though can do your bit by ensuring all your food suppliers are STS certified – if something were to go wrong you know you can count on us to be there to support you.

Neil A Rush

Managing Director

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Why is hand washing important?

The hands are the most common vehicle for spreading bacteria around a food premises and the average person’s hands carry at least 3,000 different bacteria. Studies conducted in the USA suggest between 25-40% of foodborne illnesses could be linked to poor hand washing by food handlers.

We all know that proper hand washing can reduce the risk of foodborne illnesses significantly, but statistics by the Food Standards Agency show a staggering 39% of food handlers did not wash their hands after visiting the toilet and 53% did not wash their hands before preparing food.

Do your hand washing facilities reduce the spread of bacterial contamination?

Hand-wash basins should be sited at the entrance of the kitchen or food room to ensure food handlers wash their hands before entering. To minimise the risk of contamination basins should ideally be fitted with elbow or pedal operated taps, but turning them off with a paper towel is just as effective.

Studies suggest that nearly a quarter of soap dispensers are contaminated with significant levels of bacteria, which can transfer germs onto your hands rather than cleaning them. An effective way to improve hand hygiene is to install a sensor operated soap dispenser.

Drying your hands is just as important as washing them and research shows that 85% of micro-organisms are transmitted by wet hands. Air dryers can accumulate faecal pathogens from the air in the toilet and can take too long to dry hands. The installation of a touch-free towel dispenser is best in most cases.

Disinfectant liquid soaps, antiseptic wipes and alcohol hand rubs.

Regular soap and warm water and a proper hand washing technique will be enough to physically remove dirt and bacteria. For extra protection against cross-contamination the Food Standards Agency recommends a liquid hand wash that has disinfectant properties conforming to the European Standard BS EN 1499:1997. Hygienic hand rubs can also provide an additional level of protection and are particularly useful after handling raw foods and the product used should conform to BS EN 1500.

Antiseptic wipes and alcohol hand disinfectants are only effective when used on physically clean hands and are completely inactivated by any organic matter (e.g. pieces of food) and should not be used as a replacement for washing hands. Research has also suggested that an alcohol-based hand wipe containing 65.9% ethanol was significantly more effective than a 62% ethanol rub in reducing the number of viable bacteria and spores on the hands (Natalie et al, 2010).

Are food handlers washing their hands correctly?

Some activities are likely to result in a large number of transient pathogens on the hands, including entering the food room at the start of the day, handling raw materials and visiting the toilet. The double wash method developed by Dr. P. Synder Jr. relies on the friction and dilution to reduce large numbers of pathogens to a safe level.

The first stage requires the use of a clean soft-bristled nailbrush as most (90%) bacteria can be under the nails. A soft bristled nailbrush prevents abrasion to the skin and fingertips and the accumulation of bacteria in the bristles. Apply soap to nailbrush and gently brush for 12 to 15 seconds under running water to remove contamination from the fingertips and under the nails. Lay the nailbrush down with bristles up to allow it to dry and thus prevent the multiplication of bacteria.  Nailbrushes should be changed daily or disinfected in dishwasher at the end of shift.

In the second stage apply soap to wet hands and rub vigorously for around 20 seconds. Pay particular attention to commonly missed areas including the palms, fingertips and thumbs. Rinse hands thoroughly in warm water as dilution and friction reduces the level of bacteria further.

Please remember nailbrushes should not be used where the risk of contamination is higher than its cleaning benefits and therefore a single-wash method may be preferable.

Would you like to know more?  

Hand-washing techniques and other aspects of personal hygiene are covered on all our food safety courses.

Call Leon Lemon on 01252 728300 to find out how STS can help you maximise the benefits in training your team.

Peter Rose

Training Manager

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What is Cryptosporidiosis?

Cryptosporidiosis is highly infectious and is caused by a protozoan parasite (Cryptosporidium) that causes illness in people and cattle, but is most common in children between 1 and 5 years of age.

It is found in soil, food, water, or surfaces that have been contaminated with infected human or animal faeces.  Infection occurs when Cryptosporidium oocysts (the hardy cyst stage of the parasite’s lifecycle) are taken in by mouth. The oocysts can survive in the environment and in water for long periods of time and infection occurs via four main routes, including infected humans and animals (zoonotic), drinking untreated water contaminated by either agricultural or human sewage and swimming in rivers, lakes or swimming pools. Infections reported in England and Wales are frequently associated with foreign travel.

Cryptosporidium outbreaks are mainly associated with water that has been polluted by human or animal faeces, but have also been linked to the consumption of unprocessed foods, notably raw milk, meat and shellfish, fresh fruit and vegetables. There have also been large outbreaks of Cryptosporidiosis linked to hotel swimming pools in Majorca in 2000 and 2003. Cryptosporidium is a particular problem for swimming pools and drinking water because the oocysts are resistant to chlorine based disinfectants.

The main symptom is profuse watery diarrhoea, often accompanied by abdominal pain, but vomiting, fever and weight loss may also occur. There is no specific treatment for Cryptosporidiosis. General advice is to drink plenty of fluids to avoid dehydration.  Most people with a healthy immune system will recover within one month, but individuals with severely weakened immune systems may develop life-threatening complications.

Sensible Guidance for Caterers

Foodborne Cryptosporidiosis outbreaks are usually caused by an infected food handler, or by faecal contamination, either direct or through polluted water. Sensible control measures for caterers include:

• Purchase foodstuffs from reputable suppliers;
• The exclusion of infected food handlers for 48 hours after the first normal stool, providing good hygiene is followed at all times (FSA Fitness to Work Guidelines 2009);
• Thoroughly wash raw materials in clean(potable) water, especially ready to eat fruit and vegetables;
• Thorough hand-washing;
• Cleaning and disinfection;
• Some caterers also wash ready to eat salads and vegetables.

Would you like to know more?  

Cryptosporidium and other protozoa are covered on all Level 3 and 4 Awards in Supervising/Managing food safety.

Call Leon Lemon on 01252 728300 to find out how STS can help you maximise the benefits in training your team.

Peter Rose

Training Manager

The post Cryptosporidium Found in Ready to Eat Bagged Salad Leaves appeared first on .

Campylobacter in lightly cooked dishes

Campylobacter is the most common cause of food poisoning in the UK and figures from the Health Protection Agency (HPA) reveal that 90% of campylobacter outbreaks at catering venues were linked to undercooked chicken liver pate. Last year a luxury country hotel was ordered to pay more than £40,000 in fines and costs after it admitted placing unsafe chicken liver parfait on the market. Campylobacter is commonly found in chicken and duck liver, so the parfait or pate must achieve a minimum core temperature of 70^OC for two minutes or equivalent to destroy the pathogen.

Despite the obvious risks, some chefs continue to disregard advice given to them by enforcement officers, but this ignorance could lead to enforcement action and an unpalatable change on the menu. A District Judge recently upheld a Prohibition Order issued to a brasserie in Covent Garden banning it from serving lamb’s liver pink as it posed an imminent risk to public health. In response to the legal order, the food business said it will no longer be serving liver at any of it restaurants.

There is also debate on whether duck breast can be eaten pink. This delicate dish is generally not thoroughly cooked because it can make the meat tough. Cooking duck pink (core temperature 60^OC) does reduce the number of bacteria, but does not remove the risk of poisoning.  One experiment suggests it is still achievable to cook duck to 75^OC and still retain some pinkness to the flesh. This is good news as some local authorities are insisting duck breast should achieve a minimum core temperature of 70^OC for at least two minutes or equivalent.

Could rare burgers be off the menu?

A decision by Westminster City Council could see lightly cooked burgers off the menu. Eateries who offer customers lightly cooked burgers will now need to demonstrate they have the knowledge and controls in place to serve it safely. This controversial ruling is in place, despite there being no confirmed cases of food poisoning from the consumption of undercooked burgers in Westminster. There justification is based on major E-coli O157 outbreaks in America (1993) and France (2011) linked to the consumption of undercooked burgers.

There are no rules prohibiting the sale or supply of raw or undercooked meat by restaurants or caterers, but there are laws to ensure that what is offered to the consumer is safely produced. At present the guidance from the FSA is that for burgers the meat should be cooked at (70^OC) for two minutes or equivalent. An alternative method in reducing the risk to health is called “sear and shave” which involves searing a whole piece of meat to kill external bacteria.  The seared and shaved meat can then be  minced and used for steak tartare or undercooked burgers, but this method is still risky. 10 individual bacteria can lead to serious illness or even death.

A final thought

STS do understand that food businesses are under pressure to achieve culinary perfection, but please remember food poisoning can lead to serious moral, legal and financial consequences. Any deviation from current FSA guidance must be validated by robust scientific evidence and be included in your food safety management system.

Peter Rose

Training Manager

The post Food Safety Risk – Raw and lightly cooked meats on the menu. Gastronomic perfection or food safety risk? appeared first on .

Most lamb dishes contain pork, chicken or beef

A recent report conducted in Scotland reveals a third of curry restaurants were deliberately passing off cheap cuts of beef as lamb in popular bhoona and korma dishes. The Scottish Food Enforcement Liaison Committee confirmed that a “significant proportion of lamb-based curries offered for sale in Indian, and similar style, restaurants and takeaways were falsely described as they contained either no lamb, or a mixture of lamb and other meat”. Tests revealed 33 samples contained no lamb and 13 samples contained lamb and beef.

This is not the first time restaurants and takeaways were found to be deliberately defrauding customers. Samples taken in Falkirk in 2010 showed that almost 75% of takeaways were misleading customers about the content of lamb dishes.

Leading bacteriologist and food safety expert, Professor Hugh Pennington, stated in national media that he had been “aware of the issue for years” and it was “potentially bigger than the horsemeat scandal”.

The problem is not just confined to Scotland as sampling conducted in other parts of the UK reveal fraudulent practice is common and widespread. For example, tests conducted at twenty random establishments by Warwickshire Trading Standards showed fraudulent practices in kebab shops and other takeaways. Every lamb kebab tested showed the product had been adulterated with pork, beef or chicken, and only 16% of lamb curries contained the advertised meat.

Could there be something fishy going on at your local chip shop?

Britons consume a staggering 4.4 billion portions of fish each year. If your latest portion of battered cod didn’t seem quite up to standard, something fishy could be going on. Tests carried out by local authorities reveal some fish and chip shops are selling Hoki and Catfish as cod.  A survey carried out by Hampshire council found 3% of cod samples purchased were actually a different variety of fish.

In Warwickshire, the owner of a fish and chip shop was successfully prosecuted for passing off Pangasius as Cod.  This breed of catfish farmed in Vietnam is being sold to numerous unsuspecting customers throughout the UK.  It sells for less than half the price of Cod and has a similar taste, especially when masked by batter, salt and vinegar. Surprisingly, if the shop had sold the Pangasius or any other variety of fish as “fish and chips”, the owner would have not breached the Food Safety Act 1990. 

Why is food fraud a problem?

Deliberately misleading customers about the nature or substance of food contravenes the Food Safety Act 1990 and the Food Labelling Regulations 1996, and could result in a maximum fine of £20,000 per offence and/or 6 months in prison.

Fraud can also cause distress to those who are not permitted to eat pork on religious grounds.  A survey conducted by 76 councils on 494 kebabs showed two samples described as Halal actually contained pork.

In most cases food fraud is not a safety issue, but the problem does raise questions about other practices in the kitchen. If food business owners are willing to defraud customers – could they cut corners on food safety as well? 

Peter Rose

Training Manager

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