News
for the month of June, 2016

Take it away: Kebab meat binned after five hours in warm van

14th of June 2016

Highland Council's environmental health team seized the van full of meat and dairy products after a tip-off from Police Scotland.

The 280-mile trip from Newcastle to Inverness would have taken more than five hours.

 

The distributor reportedly planned to sell the meat in the Highlands, Aberdeenshire and Moray.

The council said it highlighted the "lengths that some food businesses are willing to go to for the purposes of making money" without regard for food safety.

Senior environmental health officer Patricia Sheldon said: "Food business operators have a clear duty to ensure that the safety of food they handle and prepare is not compromised and this extends to how the food is supplied and delivered to them.

"The safety of the food chain and protection of public health is a key priority for the council and the environmental health service shall not hesitate to take enforcement action to ensure that appropriate food safety standards are maintained."

Special offer on Level 4 food safety courses

14th of June 2016

Please speak to Steve as soon as possible to arrange your Level 4 food safety course in July or August 2016

 

Steve 07967104042

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection

15th of June 2016

Abstract

In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. During 2015, we studied preferences of chefs and the public in the United Kingdom and investigated the link between liver rareness and survival of Campylobacter. We used photographs to assess chefs’ ability to identify chicken livers meeting safe cooking guidelines. To investigate the microbiological safety of livers chefs preferred to serve, we modeled Campylobacter survival in infected chicken livers cooked to various temperatures. Most chefs correctly identified safely cooked livers but overestimated the public’s preference for rareness and thus preferred to serve them more rare. We estimated that 19%–52% of livers served commercially in the United Kingdom fail to reach 70°C and that predicted Campylobacter survival rates are 48%–98%. These findings indicate that cooking trends are linked to increasing Campylobacter infections.

"To solve this issue, just ask for your liver to be cooked thoroughly" say Steve Naldrett, Director of Ardan Training Consultancy Ltd

 

http://wwwnc.cdc.gov/eid/article/22/7/15-1775_article

Grandmother dies 'of food poisoning

27th of June 2016

vomiting red sick following a pub carvery meal before a family holiday to Turkey'

  • Julie Hemmings, 53, died of suspected food poisoning after carvery dinner 
  • Grandmother had enjoyed meal before jetting off to Turkey with husband
  • But on their arrival, she began to be sick and was rushed to hospital
  • Husband Mark, from Hull, East Yorkshire, was told poison had spread 
  • He paid tribute to wife and said 'she would do anything for anybody'

A woman who ate a carvery dinner before she jetted off on holiday has died of suspected food poisoning two weeks after a pub visit. 

Grandmother-of-four Julie Hemmings, 53, tucked in to a carvery meal in a London pub with her husband Mark, 55, brother-in-law Nick Kyriacou, and his wife Trish before the couple flew to Turkey.

But when the pair arrived at the resort the next day, Mrs Hemmings started spewing up 'red' vomit and died two weeks later after her condition worsened.

Julie Hemmings (right) died from suspected food poisoning after jetting off to Turkey with her husband Mark (left)

Julie Hemmings (right) died from suspected food poisoning after jetting off to Turkey with her husband Mark (left)

Doctors told her devastated husband that the poison was 'seeping through her body' after her bowel had perforated.

An investigation is now under way into the food poisoning claim after the couple and Mr Kyriacou all fell ill with sickness and diarrhoea following their meal out.

Describing his wife's condition, Mr Hemmings, of Hull, East Yorkshire, said: 'While I recovered, Julie got worse and on the plane her stomach cramps were so painful she ended up in tears.

'As soon as we opened the apartment door Julie ran to the toilet - but once she had managed to get to bed her symptoms worsened.

'She had messed the bed so I got her on the floor and put a pillow under her head and covered her with a blanket and I tried to clean up the mess - she was basically unconscious

'When she was being sick, it was a red colour, I don't know whether it was blood or not, but it was red.'

Mrs Hemmings was rushed to Milas Public Hospital and later put on life support at Turkey's Bodrum State Hospital.

Mr Hemmings said the couple's insurance company arranged for her to be transferred to the Acibadem private hospital on May 14.

Doctors then told him that his wife's bowel had perforated and the poison was seeping into her system.

She had gone into septic shock and her organs began to fail.

Mr Hemmings said: 'She was so heavily sedated, I'd look at her and her eyes were just like glass. They said she could hear me and understand me, but five minutes later she might not have known I wasn't there.'

He was then told on May 29 they had done all they could, and that her life 'was in God's hands'. 

Mrs Hemmings was put on life support at Bodrum State Hospital in Turkey  before she died

 Mrs Hemmings' body was brought home to Hull earlier this month and a funeral was held on Wednesday.

Speaking about the horrific ordeal, Mr Hemmings said: 'I don't want anyone else to go through what Julie went through.

'When you get a bit of diarrhoea you just think it's a dodgy pint or something, and you don't really say anything.

'But the only thing we all had together apart from that meal was a cup of tea, and three of the four of us got sick.'

Doctors in Turkey told a heartbroken Mr Hemmings that the poison was seeping into his wife's system and her bowel had perforated

Mr Hemmings said his loneliness following her death is unbearable because she is not lying by his side.

'She would do anything for anybody - she never had a bad word to say about anyone,' he said

'If she only had £1 left she would give it away to someone who needed it more than her.'

He added: 'She was really looking forward to going to Turkey. We had been before, but not to this place and we were looking forward to doing something a bit different.'

An inquest into Mrs Hemmings' death will be held at Hull Coroner's Court in due course. 

A Merton Council spokesperson said: 'Merton Council's Environmental Health team are carrying out an investigation.

'While the investigation is ongoing we are unable to comment further.

'Our thoughts are with Julie Hemmings' family at this sad time.' 

UK goes with Food Crime Confidential

27th of June 2016

The UK Food Standards Agency's National Food Crime Unit has launched Food Crime Confidential. This is a reporting facility where anyone with suspicions about food crime can report them safely and in confidence, over the phone or through email. The facility is particularly targeted at those working in or around the UK food industry.

The FSA’s National Food Crime Unit (NFCU) works with partners to protect people from serious criminal activity that impacts the safety or authenticity of food and drink they consume.

Food crime involves dishonesty at any stage in the production or supply of food. It is often complex and likely to be seriously detrimental to consumers, businesses or the general public interest.

NFCU would like to receive any information relating to suspected dishonesty involving food, drink or animal feed. In addition to identifying and being able to tackle specific instances of food crime, such information will help us learn more about the circumstances that make offending possible.

The National Food Crime Unit would like to hear from anyone if they have suspicions including:

that food or drink contains things which it shouldn’t

that methods used in your workplace for producing, processing, storing, labelling or transporting food do not seem quite right

that an item of food or drink says it is of a certain quality or from a specific place or region, but it doesn’t appear to be.

Call 0207 276 8787 or email foodcrime@foodstandards.gsi.gov.uk

Head of Food Crime at the FSA, Andy Morling said: 'The National Food Crime Unit is committed to putting consumers first in everything we do. That is why we are launching Food Crime Confidential today to ensure that those with information about food crime can report it in confidence. The facility is open to anyone who has information about food which is being dishonestly produced, manufactured or sold.

Posted by Doug Powell on 06/26/2016 from Barfblog

"It was a horrible, painful death" UK mum raising funds for E. coli study

29th of June 2016

The mother of a Birmingham girl who died after contracting E. coli while she was on holiday is funding a cutting-edge study which she hopes will find a cure.

Julie Ryan, 48, has spearheaded a campaign which will see £24,000 invested into research into the disease, following the death of eight-year-old Heather in 1999.

According to the Birmingham Mail the mum-of-two, of BromsgroveWorcestershire, has waited more than 16 years for the right project to come along.

“Heather didn’t just die,” she said. “She suffered. It was a horrible, painful death.

“The most important thing for me is that there is a cure, or treatment out there, so there will be no more deaths.

“It’s been hard keeping the money for this long but I wanted to make sure it was used for the right project, and that it would make a real difference.”

The family had been on holiday in Dawlish Warren, Devon, when Heather contracted the infection.

She went on to develop hemolytic uremic syndrome (HUS) which led to brain damage and kidney failure.

After her death, Julie set up the Heather Preen Trust, and raised funds tirelessly in the years that followed.

The money raised will be used to provide a better understanding of why some children develop the disease and how it can be treated.

The funding is being managed by the charity Kidney Research UK.

Julie-Ryan-3Renowned paediatric nephrologist Dr Mark Taylor at Birmingham Children’s Hospital was Julie’s expert adviser and last year alerted her to the work of Dr Aoife Waters and Dr Sally Johnson, researchers who were seeking funds to run a potential randomised clinical trial into HUS.

It was what Julie had been waiting for.

They are undertaking a controlled trial of the drug Eculizumab, to include a genetic screening programme looking at DNA samples from patients who have developed HUS caused by E. coli.

The study will attempt to identify changes in genes that make certain proteins involved in the development of HUS so that they can better understand why some people react to E. coli by developing the disease.