Minnesota Department of Health (MDH),
Food Safety Partnership (FSP) and
PWDU Quarterly Update
Volume 7, Issue2, 2013
Inside this Issue
Training Calendar
Spring is in the Air! .......................................................... 1
Date
Org.
Details
Training Calendar ............................................................ 1
Apr 3
MDH/
FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Apr 3
FSP+
9:45 a.m. to 1:00 p.m.
Tip of the Quarter ............................................................ 2
Bug of the Quarter ........................................................... 3
Healthy Swimming Update .............................................. 4
Drinking Water Advisories: Recent
Events and the Potential for
Compromised Water Quality
Karla Peterson, MDH/DWP/CPWS,
and others
Training Events ............................................................... 5
P.E.P. Talk: Program Evaluation Pointers ...................... 6
Climate Change Corner .................................................. 8
In the News ................................................................... 10
Sanitation of Indoor Play Areas
Erin Carr-Jordan, PhD and Anissa Furr,
PhD, Kids Play Safe
Outbreaks associated to large open air festivals .......... 12
Keeping Food Safe During Buffets and Picnics ............ 12
PWDU Staff Contact Information .................................. 13
Live stream on April 3:
www.health.state.mn.us/divs/eh/food/
pwdu/livestream/survey.cfm
Spring is in the Air!
Apr 12
Flowers are budding, bugs are crawling, birds are
chirping. Minnesotans are dining al fresco, reserving
camp sites, opening
swimming pools.
MDH/
IDEPC
Healthy Swimming Workshop
10:00 a.m. to 12:00 p.m.
MDH Rochester Office
18 Wood Lake Drive SE
Rochester, MN 55904
Register online at:
www.health.state.mn.us/registration
/nocharge
In this issue of the
Quarterly Update,
we’ve included lots of
reminders of how you
can keep yourself, your loved ones and your customers
safe and healthy this spring and summer. Find resources
about keeping food safe at picnics and learn why we pee
in the pool (and why we shouldn’t).
Apr 19
Happy Spring, Sarah and the PWDU team
1
MDH/
IDEPC
Healthy Swimming Workshop
10:00 a.m. to 12:00 p.m.
MDH St. Cloud Office
3333 West Division Street
Suite 212
St. Cloud, MN 56301
Date
Apr 24
Org.
MDH,
MDA
Details
Date
Org.
Details
Register online at:
www.health.state.mn.us/registration
/nocharge
Oct 2
MDH/
FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Oct 2
FSP
9:45 a.m. to 1:00 p.m.
FMC Course Provider Workshop
9:00 a.m. to 3:30 p.m.
Ramsey Co Public Works Bldg
Marsden Room
1425 Kirkwood Drive
Arden Hills 55112
Agenda TBA tentative: Juice HACCP,
Wild Game
Nov 4
and 5
MDH/
MDA
8:00 a.m. to 5:00 p.m. and
8:30 a.m. to 1:00 p.m.
Register online at:
www.health.state.mn.us/divs/eh/food/f
mc/instructors/springworkshop.html
May 8
MDH/
FPLS
May 9 MEHA
and 10
Reduced Oxygen Packaging and
HACCP Workshop
Brian Nummer, PhD and Tim Franks
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Spring MEHA Conference
Ruttger’s Bay Lake Lodge
www.mehaonline.org/events
Nov 6
MDH/
FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Dec 4
MDH/
FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Dec 4
FSP+
9:45 a.m. to 1:00 p.m.
Agenda TBA
Jun 5
MDH/
FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Jun 5
FSP
9:45 a.m. to 1:00 p.m.
Tip of the Quarter
Agenda TBA
Time Only as the Public Health Control
Jul 9
to 11
NEHA
NEHA Annual Education Conference
Washington, D.C.
Food kept without temperature control warms or cools
gradually. Each scenario incurs different risks in regard
to the type of foodborne pathogens able to grow and the
rate of growth likely to occur. For both cooling and
warming conditions, growth depends
on the amount of time the food
spends the temperature danger
zone. The type and thickness of the
food, and temperature differential
between the food and its
surroundings influence the rate of
temperature change in a food.
http://neha2013aec.org/
Jul 10
MDH/
FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Aug 7
MDH/
FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Aug 7
FSP+
9:45 a.m. to 1:00 p.m.
Agenda TBA
Sept
11
MDH/
FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Sept
24 to
26
NEHA
NEHA Region 4 Conference
LaCrosse, WI Radisson
Agenda TBA
Holding Cold Food Without Temperature Control
When cold food is removed from refrigeration, Listeria
monocytogenges is a primary organism of concern.
Salmonella is also a concern especially with products
containing eggs. However L. monocytogenes grows
more rapidly than Salmonella at refrigeration and room
2
temperatures, so if Listeria growth is controlled, the
threat from Salmonella is negligible. Warming conditions
will allow food to remain exposed to temperatures that
•
•
•
Complete requirements can be found in MN Rule
4626.0410 3-501.19.
Bug of the Quarter
B. cereus is found commonly in outbreaks
attributed to inadequate hot holding of
starchy foods like rice, and has been isolated
in a multitude of food products.
C. perfringens is found commonly in outbreaks
attributed to inadequate hot holding of beef
and poultry.
L. monocytogenes has been implicated in
outbreaks linked to deli meats and
cantaloupe.
Suspected Clostridium perfringens Intoxications
Associated with a Festival
On July 14, 2008 MDH received reports of illness
associated with a local festival held on June 28. The
festival involved a food booth where walking tacos,
hamburgers and hot dogs were available for purchase.
The walking taco included ground beef, chips, lettuce,
tomatoes, onions, cheese, salsa and sour cream. The
event was open to the general public and as many as 80
walking tacos were sold.
allow Bacillus cereus to produce emetic toxin, but not
within the 4-hour time allowed by the Food Code.
Interviews were completed for
eight festival attendees. All eight
cases reported diarrhea, seven
reported cramps and one
reported vomiting. All eight cases
consumed a walking taco from
the food booth. Median
incubation period from taco
consumption was 9.75 hours.
Holding Hot Food Without Temperature Control
When food is properly cooked, then kept at room
temperature for 4 hours, the foodborne pathogens of
concern are sporeformers including Clostridium
perfringens and B. cereus. Properly cooked food should
be free of vegetative cells. However, normal cooking will
not kill spores of C. perfringens or B. cereus and may
actually serve as a heat shock that activates the spores.
In food cooling to room temperature, pathogens can
produce toxins or grow to levels high enough to cause
infection.
Foods served in the booth were
prepared in the home kitchen of a
volunteer who then transported
the food to the park where the
festival was held. On Friday June
27 two 10-pound rolls of ground
beef were cut into three sections and fried section by
section in two frying pans on a stove. Frying of the meat
took place between 3:00 p.m. and 6:00 p.m. Cooked
meat was transferred into a roaster which was not turned
on immediately because of concern that the meat on the
bottom would burn. The roaster was set on 250°F at
approximately 4:30 p.m.
Minnesota Food Code Requirements for Restaurants
Minnesota Food Code allows food to be held without
temperature control, but only in certain situations. The
food establishment must have an approved written plan
before using time as the public health control.
Here are some of the requirements. Time only, rather
than time in conjunction with temperature, may be used
as the public health control:
•
•
•
•
It is unknown how the food was stored overnight, or if
cooling or reheating occurred.
For a working supply of potentially hazardous
food before cooking.
For ready-to-eat potentially hazardous food
that is for immediate consumption.
If food containers are labeled with the time the
food must be used or discarded.
If unused food is discarded after 4 hours.
The next day, the roaster was taken to the park at
approximately 9:30 a.m. The roaster was turned off at
11:30 a.m. because the meat on the bottom was
burning. Between 12:30 p.m. and 1:00 p.m. a complaint
was received from a customer that the meat was cold.
3
This was a foodborne outbreak associated with walking
tacos sold at a local festival. The etiology was not
confirmed but the
distribution of
incubations, symptoms
and illness durations
were characteristic of
bacterial foodborne
intoxications such as
those caused by
Clostridium perfringens.
The outbreak most likely
resulted from improper cooling procedures and improper
hot- and cold-holding temperatures, which created an
environment in which C. perfringens proliferated and
survived in the taco meat.
during workouts. As pool pros, we all know full well this
practice occurs regardless of age, gender and swimming
ability.
First of all, why do we need or want to pee while
swimming? The need and want to pee in the pool is
actually
physiological.
There is even a
term for it:
immersion
diuresis.
We go in the
pool for two
reasons: pressure and temperature. When we immerse
ourselves in the pool, we become buoyant. When we
become buoyant, the blood retreats from the limbs back
to the torso. The body interprets this as too much fluid so
it signals the kidneys to get rid of any excess fluid we
may have. The temperature of the water affects our
bodies the same way: the cooler the water, the more the
blood retreats from the limbs to the torso.¹
Healthy Swimming Update
Peeing in the Pool. Why do we do it and why
is it a bad thing?
Everyone who gets into a pool benefits from the water
being as clean as possible. The irritating, “chlorine-like
smell” (chloramines) comes from contaminants in the
water reacting with the chlorine disinfectant in the water.
How can people help to
keep the water clean?
•
•
•
•
Why is peeing in the pool a bad thing? Although sterile
until it reaches the urethra, urine has high levels of
ammonia, organic compounds, crystallized salts and,
generally, has a low pH.²
Crystallized salts tend to cloudy up the water while
ammonia and organic compounds will build up
chloramines. So if enough people pee in the pool, you
can end up with a cloudy pool that is low in pH, high in
uric acid, chloramines and higher TDS levels.
People should take
a shower using
soap and warm
water before
entering the pool.
Everyone should
always take a “pee
break” before
getting into the
pool.
No one should get into the pool if they are, or
have recently been, suffering with diarrhea.
Facility managers can help by assuring patrons
have a clean bathroom and hot water for a
warm shower.
Resources:
1. Graveline DE, Jackson MM (May 1962). "Diuresis
associated with prolonged water immersion". Journal of
Applied Physiology.
Read the full article from the National Swimming Pool
Foundation’s Prevention Advisor here.
Upcoming Training
Since swimmers share the water – and the germs in it –
with every person who enters the pool, spa pool, lake, or
splash pad, the best way to prevent recreational water
illnesses is to keep germs out of the water in the first
Since last summer’s games, there has been quite a
debate about competition swimmers peeing in the pool
4
place. The annual Healthy Swimming Workshops will be
offered this spring for aquatic personnel interested in
learning more about promoting healthy swimming at their
venues. Workshops this year are scheduled to be held in
Rochester on April 12 and St. Cloud on April 19. For
more information, contact Trisha Robinson at
[email protected].
The PWDU training calendar is available online at
www.health.state.mn.us/divs/eh/food/pwdu/training.html.
2013 Food Manager Certification Course Provider
Workshop: Get Smart(er)
This workshop is designed for
FMC course providers and other
food safety instructors. The
workshop includes sessions on
outbreaks, trends, education and
technology. The agenda also
includes time for networking.
Training Events
FSP Videoconferences
At the February 6, 2013 Food Safety Partnership (FSP)
videoconference, attendees learned about Minnesota
food code revision, some Minnesota foodborne illness
outbreaks, seasonal temporary food stands and
mechanically tenderized meats.
The goal of the workshop is to provide food safety
instructors with an understanding of Active Managerial
Control (AMC) principles so they will teach how the CFM
and PIC duties relate to the daily responsibilities of food
establishment managers.
Thanks to all presenters for sharing their time and
expertise.
Workshop participants earn four CEUs toward renewal
of their Minnesota Food Manager Certificate. Registered
Sanitarians receive six contact hours.
The next FSP videoconference will be held from 9:45
a.m. to 1:00 p.m. on Wednesday June 5, 2013.
The registration fee is $60. The fee covers course
materials, lunch and breaks. Pre-registration is required.
Space is limited. Register online at
www.health.state.mn.us/registration/.
For CEUs or site information, contact Tracie Zerwas,
651-201-5402, [email protected].
FSP+ Videoconferences
Sponsored by:
Food Safety Partnership
Plus (FSP+)
videoconferences are
opportunities for the
regulatory community,
industry and consumers to
meet and learn about
current issues impacting
various environmental
health issues.
Regulators’ Breakfast
The purpose of the Regulators’ Breakfast is to establish
a forum that will contribute to statewide uniformity and
consistency amongst regulatory staff (local agency and
MDH) in the interpretation and application of statutes,
rules and procedures. This event is for regulatory staff.
Contact Sarah Leach for more information
[email protected], 651-201-4509.
On April 3, 2013 Karla Peterson (of MDH’s Drinking
Water Protection/Community Public Water Supply
section) and others will share their experience and
expertise on the topic of Drinking Water Advisories:
Recent Events and the Potential for Compromised
Drinking Water Quality.
Also on the agenda are Dr. Erin Carr-Jordan and Dr.
Anissa Furr (Kids Play Safe), speaking on the topic of
sanitation for indoor play areas.
5
NEHA Regional Conference
Nummer’s expertise is in retail and foodservice food
safety, including ROP. Dr. Nummer is currently Chair of
the Conference for Food Protection Committee
assessing the science behind ROP HACCP
requirements in the 2009 Food Code.
The NEHA Region 4 Conference will be held in
LaCrosse, WI September 24 through 26, 2013. Watch
the MEHA and NEHA websites for details.
Reduced Oxygen Packaging and HACCP Workshop
Chef Tim Franks joined Flavorseal in 2009 after 30
years of experience in the foodservice industry, including
five years as the Groen Capkold Corporate Chef and
Trainer for Unified Brands, specializing in cook-chill and
sous vide. Chef Tim is a registered ServSafe® Instructor
and Proctor for the NRAEF and is HACCP Certified.
HACCP Workshop Series
Reduced Oxygen Packaging, including cook-chill, sous
vide, and vacuum packaging, provide operators the
opportunity to increase shelf
life, consistency and improve
the quality of food. A thorough
understanding of these
processes, the risks and
benefits involved, is essential to the safe implementation
of ROP in any kitchen.
Who Should Attend?
•
•
•
•
•
•
Workshop Description
This workshop emphasizes the basic concepts of
HACCP as they relate to reduced oxygen packaging of
foods (ROP) under the 2009 US Model Food Code.
Reduced Oxygen Packaging is considered a special
processing technique and requires a documented
(written and implemented) HACCP Program.
Participants will receive:
•
•
•
•
This workshop is sponsored by Flavorseal™.
For more information or to register for this workshop, go
to www.flavorseal.com.
P.E.P. Talk: Program Evaluation
Pointers
A thorough understanding of the different
methods of ROP.
Common equipment and supplies and how they
are used in commercial kitchens.
A comprehensive look at the microbiological
factors of concern when using ROP.
Key factors to include as part of writing or
evaluating a HACCP plan for ROP.
Safe Cooling and Proper Cooling Methods
Improper cooling of potentially hazardous foods
(4626.0385 3-501.14) and use of poor cooling methods
(4626.0390 3-501.15) are
common violations seen
throughout Minnesota
during program evaluations
and standardization. When
field staff don’t follow the
flow of food, these violations
are often over looked.
Dates, Times and Location
•
Monday November 4, 8:00 a.m. to 5:00 p.m.
•
Tuesday November 5, 8:30 a.m. to 1:00 p.m.
•
Orville Freeman Building, B-144 and B-145, 625
Robert Street North, St. Paul.
State Regulatory Officials
Local Regulatory Officials
Chefs
Restaurant Owners/Managers
Food Safety Managers
QA Managers
Sanitarians can provide consistent and accurate
inspection reports when they:
About the Speakers
•
•
•
Dr. Brian Nummer is a food Microbiologist and
Extension Specialist at Utah State University. Dr
6
Give careful attention to detail.
Properly document food temperatures.
Use good communication skills.
Public Health Reasons from 2009 FDA Food Code
Annex 3
normal preparation
at ambient
conditions in the
kitchen, warms to
more than 41°F.
Sandwiches,
salads, cut
melons, tomatoes
and sushi are often improperly cooled because of this
issue.
Safe cooling requires removing heat from food quickly
enough to prevent microbial growth. Excessive time for
cooling of potentially hazardous foods (time/temperature
control for safety foods) has been consistently identified
as one of the leading contributing factors to foodborne
illness. During slow cooling, potentially hazardous foods
(time/temperature control for safety foods) are subject to
the growth of a variety of pathogenic microorganisms. A
longer time near ideal bacterial incubation temperatures,
21°C - 52°C (70°F - 125°F), is to be avoided. If the food
is not cooled in accordance with this Code requirement,
pathogens may grow to
sufficient numbers to
cause foodborne illness.
Properly cool foods at ambient temperature by:
•
•
Pre-chilling products and ingredients prior to
preparation.
Covering loosely (not in a clam shell or plastic
wrap) while cooling.
Corrective Actions
The Food Code
provision for cooling
provides for cooling
from 140°F to 41°F in 6
hours, with cooling from 140°F to 70°F in 2 hours. The 6hour cooling parameter, with an initial 2-hour rapid cool,
allows for greater flexibility in meeting the Code. The
initial 2-hour cool is a critical element of this cooling
process. An example of proper cooling might involve
cooling from 140°F to 70°F in 1 hour, in which case 5
hours remain for cooling from 70°F to 41°F. Conversely,
if cooling from 140°F to 41°F is achieved in 6 hours, but
the initial cooling to 70°F took 3 hours, the food safety
hazards may not be adequately controlled.
If temperature and time requirements for cooling cooked
food are not met, it must be reheated
to 165°F for 15
seconds and the cooling process must begin again using
a different cooling method. Reheat cooked, hot food and
begin the cooling process again using a different cooling
method when food is:
•
•
Above 70°F and 2 hours or less into the cooling
process.
Above 41°F and 6 hours or less into the cooling
process.
Use a different cooling method for prepared foods made
from ambient temperature when the food is:
If the cooking step prior to cooling is adequate and no
recontamination occurs, all but the spore-forming
organisms such as Clostridium perfringens or Bacillus
cereus should be killed or inactivated. However, under
substandard sanitary conditions, other pathogens such
as Salmonella or Listeria monocytogenes may be
reintroduced. Thus, cooling requirements are based on
growth characteristics of organisms that may survive or
be a post-cook contaminate and grow rapidly under
temperature abuse conditions.
•
Above 41°F and less than 4 hours into the
cooling process.
Cooling Methods
Appropriate cooling methods can ensure that foods
reach the required temperatures within the allowed time.
Some efficient ways to cool are:
Cooling from Ambient Temperature
Violations for cooling prepared foods made from ambient
temperature ingredients are often missed during
standardization. The term ambient also applies to cold
potentially hazardous food which, during the course of
7
•
Placing the food in shallow pans.
•
Separating the food into smaller or thinner
portions.
•
Using rapid cooling equipment.
•
Stirring the food in a container placed in an ice
water bath.
•
Using containers that facilitate heat transfer.
•
•
The most common issue seen in the field is a large
container tightly covered
with a lid or plastic wrap.
A good indicator that a
food has not been
properly cooled is
condensation on a cover
or wrap. Food in large
containers takes longer to
cool because heat is not
removed efficiently from the center of the container.
•
The most vulnerable among us—children, elderly
people, those living in poverty, people with underlying
health conditions, people living in certain geographic
areas—are at increased health risk from climate change.
Building Resilience Against Climate Effects
(BRACE) – a framework for public health agencies
Identifying Violations
Using the BRACE framework a jurisdiction can develop
strategies and programs to confront the health
implications of climate change. In approaching the health
implications of climate change it is of paramount
importance to find ways to understand and incorporate
complex atmospheric data and both short and long
range climate projections into public health planning and
response activities. Coupling atmospheric data and
projections with epidemiologic analysis enables a
jurisdiction to more effectively anticipate, prepare for and
respond to a range of climate sensitive health impacts. A
health department’s approach to planning for, rehearsing
and responding to climate and weather related health
impacts can be greatly enhanced by incorporating
emerging integrated models that incorporate
atmospheric science.
When a food temperature is between 41°F and 140°F, it
is essential to ask many questions of the PIC or food
workers. By listening to their responses, the sanitarian
can determine whether to write a cooling (4626.0385 3501.14) or a cold holding (4626.0395 3-501.16) violation.
Remember to follow the flow of the food!
Climate Change Corner
CDC's Building Resilience Against Climate Effects
(BRACE) Framework
Climate change affects us by:
•
•
•
•
Changing the rates and ranges of infectious
diseases carried by insects or in food and
water.
Threatening the safety and availability of food
and water supplies.
Inducing greater levels of mental and
emotional stress in response to climate change
and extreme weather-related emergencies.
Increasing deaths and illnesses from heat stress
as temperatures rise.
Increasing risk of injuries and
illnesses due to extreme
weather events, such as
storms and floods.
Increasing respiratory and
cardiovascular illness and
deaths caused by smoke from
heat-related and drought-related wildfires, as
well as changes in air pollution, particularly
ozone smog.
Increasing cases of allergic disease brought
about by elevated levels of pollens caused by
more vigorous weed growth and longer pollen
seasons.
The Centers for Disease Control and Prevention (CDC)
have developed a framework that supports health
departments as they incorporate advanced models such
as these into otherwise routine planning and response
activities. The Building Resilience Against Climate
Effects (BRACE) framework is a five step process that
enables a health department to incorporate the best
available atmospheric science into a process designed
to improve the quality of inputs and assumptions made
during the traditional planning process, and supports the
development and implementation of a unified climate
and health adaptation strategy for a jurisdiction.
CDC provides funding for state, territorial, and tribal
health departments to conduct analytic and
programmatic activities aimed at reducing the health
consequences of climate change and variability by
8
Help Mitigate Climate Change: Money and EnergySaving Tips from the Minnesota Department of
Commerce
developing public health adaptation strategies using the
BRACE framework.
There are five sequential
steps in the BRACE
framework:
Energy audit — Get an audit that includes a blower
door test and infrared scan that will provide you with a
detailed evaluation of energy use, insulation levels, air
leakage and performance of mechanical systems.
Schedule an audit through your gas utility or the
Minnesota Building Performance
Association.
Step 1: Forecasting
Climate Impacts and Assessing Vulnerabilities
A health department identifies the scope of the
most likely climate impacts, the potential health
outcomes associated with those climatic
changes, and the populations and locations
vulnerable to these health impacts within a
jurisdiction.
Step 2: Projecting the Disease Burden A health
department as best as possible estimates or
quantifies the additional burden of health
outcomes due to Climate Change – to support
prioritization and decision making.
Step 3: Assessing Public Health Interventions A
health department seeks to identify the most
suitable health interventions for the health
impacts of greatest concern.
Step 4: Developing and Implementing a
Climate and Health Adaptation Plan A health
department develops and implements a health
adaptation plan for climate change that
addresses health impacts, gaps in critical public
health functions/services, and a plan for
enhancing adaptive capacity in the jurisdiction.
Step 5: Evaluating Impact and Improving
Quality of Activities A health department can
evaluate the processes it has used, determine
the value of utilizing the framework and the
value of climate and health activities
undertaken. This step is also important for
quality improvement and to incorporate refined
inputs such as updated data or new
information.
Seal air leaks — An enormous
amount of energy is wasted when
inside air (either heated or
cooled) can escape to the outside
through leaks in attics, walls, windows
and doors.
Check mechanical systems — Water
heaters, air conditioners, furnaces, gas
fireplaces and ventilation systems
should be regularly inspected and
tuned-up to keep them operating efficiently and safely.
Heat efficiently — Replace old, inefficient systems with
new high-efficiency options; don't use fans to move air;
seal ductwork and direct airflow through registers and
baffles.
Install a programmable thermostat —
Adjusting a thermostat 1 degree (down
in the winter and up in the summer)
while asleep and away at work (16
hours a day), you can save 2 percent
on a home fuel bill.
Control hot water use — A standard showerhead can
use up to 5.5 gallons of water a minute. Low-flow
showerheads deliver a high pressure spray at less than
two gallons per minute.
Replace light bulbs — A compact fluorescent lamp
(CFL) bulb can save $30 over the life of the bulb in
energy costs. CFL bulbs are now made to fit nearly
every fixture and for nearly every use.
This information is available at
www.cdc.gov/climateandhealth/BRACE.htm
Reduce use of outlet switches — Only plug devices
into an outlet switch on an as-needed basis. Standby
9
power or "phantom load" is the electricity that flows
through appliances and devices when they are turned
"off"- up to 40 percent of "on" for some electronic items.
Instead plug items into a power strip.
other sources are needed to improve attribution
estimates for some commodities and agents.
Painter JA, Hoekstra RM, Ayers T, Tauxe RV, Braden
CR, Angulo FJ, et al. Attribution of foodborne illnesses,
hospitalizations, and deaths to food commodities by
using outbreak data, United States, 1998–2008. Emerg
Infect Dis [http://wwwnc.cdc.gov/eid/article/19/3/111866_article.htm]. 2013 Mar [April 1, 2013].
http://dx.doi.org/10.3201/eid1903.111866
Install timers/motion detectors — Why keep things on
when they are not in use? Timers and motion detector
switches can operate devices that are used
infrequently or have switches that are hard
to get to.
DOI: 10.3201/eid1903.111866
Buy ENERGY STAR products — ENERGY
STAR products are the same or better than
standard products, only they use less
energy. To earn the ENERGY STAR rating, products
must meet strict energy efficiency and reliability criteria
set by the U.S. Environmental Protection Agency or the
U.S. Department of Energy.
Minnesota Government Won’t Buy
Antibacterial Products
All state agencies will eliminate purchasing of hand
soaps and dish and laundry cleaning products that
contain triclosan by June of this year. Through Executive
Order by Minnesota Governor Mark
Dayton, state agencies are required
to implement sustainability action
plans to reduce pollution and toxics,
increase energy efficiency, and
conserve resources. Read the whole
story in the recent Star Tribune
Consumers and businesses can find useful information
on conservation and other energy topics at
www.energy.mn.gov .
In the News
Attribution of Foodborne Illnesses,
Hospitalizations, and Deaths to Food
Commodities by using Outbreak Data,
United States, 1998 - 2008
article.
The state was able to use its
collective buying power and
developed contracts for hand
soap and dish and laundry
cleaning products that are
triclosan-free. The hand soap and
dish and laundry cleaning products contracts are
available to all Minnesota public entities through the
Cooperative Purchasing Venture. Visit the Department of
Administration's Materials Management Division for
information on how to access the contracts. Learn more
about the State's effort to develop
environmentally preferable
contracts through the Minnesota
Pollution Control Agency's
Environmentally Preferable
Purchasing program.
Each year, >9 million foodborne illnesses are estimated
to be caused by major pathogens acquired in the United
States. Preventing these illnesses is challenging
because resources are limited and linking individual
illnesses to a particular food is rarely possible except
during an outbreak. We developed a method of
attributing illnesses to food commodities that uses data
from outbreaks associated with both simple and complex
foods. Using data from outbreak-associated illnesses for
1998–2008, we estimated annual US foodborne
illnesses, hospitalizations, and deaths attributable to
each of 17 food commodities. We attributed 46% of
illnesses to produce and found that more deaths were
attributed to poultry than to any other commodity. To the
extent that these estimates reflect the commodities
causing all foodborne illness, they indicate that efforts
are particularly needed to prevent contamination of
produce and poultry. Methods to incorporate data from
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Horse Meat Found in IKEA Meatballs – Kim
Hjelmgaard, USA Today February 26, 2013
Third E. Coli Victim Tied to Seattle
Restaurant Outbreak – James Andrews,
Food Safety News March 12, 2013
LONDON -- It's been about a month since a factory in
Ireland let the pony out of the stable and admitted to
finding traces of equine DNA in beef patties it made for
export to the United Kingdom.
The number confirmed ill in an E. coli outbreak linked to
a Seattle Ethiopian restaurant has risen to three,
according to King County Public Health spokeswoman
Kathryn Ross.
Since then, dinner tables across Europe have been
finding out almost daily that at some point they probably
were graced with an uninvited guest.
The health agency forced the closure of Ambassel
Ethiopian Cuisine & Bar on March 6 after connecting the
establishment to an E. coli O157:H7 outbreak, along with
finding seven critical health violations and another five
non-critical violations.
The latest discovery was made by the Swedish furniture
giant IKEA. Inspectors in the Czech Republic said
Monday they found traces of horse meat in frozen
meatballs made in Sweden for the furniture maker.
During the March 6 inspection, health officials found
surfaces in contact with raw meat not properly cleaned,
inadequate handwashing
facilities for workers, and
improper methods used to
prevent bare hand contact
with ready-to-eat foods.
Over the weekend, horse meat was found on pizza in
Denmark. Last week, Swiss food giant Nestle and frozen
foodmaker Birds Eye were forced to withdraw products
from supermarkets in Italy, Spain and the United
Kingdom.
Agriculture ministers from the European Union met in
Brussels on Monday to address the growing crisis.
Some, like Germany's Ilse Aigner, see a solution in more
stringent rules for ingredients labeling.
The restaurant has
remained closed, and the
owners are currently
working with the county
health agency to correct
the concerns in hopes of
reopening, Ross said. Once the restaurant has shown it
has corrected the issues that caused its violations, it will
be subject to a follow-up inspection before being allowed
to reopen.
The Irish want more to be done about what they contend
is often deliberate fraud. Owen Paterson, the U.K.'s
environment minister, has said that he wants to see
"concrete, coordinated action right across Europe."
One of the first news to break on the scandal involved
Findus, a European firm that was found to be producing
a beef lasagna "ready meal" or frozen dinner that testing
revealed in some instances contained 60% to 100%
horse meat.
In its history of six other inspections dating back to April
2010, Ambassel was dinged for inadequate
handwashing stations four times. The establishment was
also cited for workers not carrying food handlers permits
during the most recent inspection, as well as on four
occasions in the past.
Read the full story:
www.usatoday.com/story/news/world/2013/02/25/horse
meat-scandal/1933037/
The most recent inspection also found non-critical
violations that included food being prepared without
protection from cross-contamination, food contact
surfaces not being properly maintained and sanitized,
and the uncontrolled presence of insects and rodents.
© Food Safety News
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Is Your Toilet Taking a Leak? Minnesota Pollution
Control Agency, March 18, 2013 (axca9ap)
settings, on-site housing and food supply and the
generally young age of the participants.
Outbreaks at large scale open air festivals have been
caused by Cryptosporium parvum, Campylobacter spp.,
Escherichia coli, Salmonella enterica, Shigella sonnei,
Staphylococcus aureus, hepatitis A virus, influenza virus,
measles virus, mumps virus
and norovirus. Faecal-oral
and respiratory
transmissions of pathogens
result from non-compliance
with hygiene rules,
inadequate sanitation and
insufficient vaccination
coverage. Sexual transmission of infectious diseases
may also occur and is likely to be underestimated and
underreported.
In Minnesota, recent
droughts coupled with
growing water
demands are putting a
strain on our water
resources. Water leaks are both costly and wasteful.
Nationally, the U.S. Environmental Protection Agency
estimates that 1 trillion gallons of water are wasted each
year through household leaks — enough to supply the
needs of Chicago, Miami and Los Angeles combined.
Toilets are especially leak-prone (20
percent of all toilets leak), but because
toilet leaks are often silent, you may not
know that you have one. A leaky toilet
can waste as much as 200 gallons of
water every day.
Enhanced surveillance during and after festivals is
essential. Preventive measures such as immunizations
of participants and advice on-site and via social
networks should be considered to reduce outbreaks at
these large scale open air festivals.
Order form
3 things you can do to find and fix leaks
•
•
•
Check your toilet for leaks.
Use your water meter to check
for leaks.
Fix dripping faucets and shower heads.
Botelho-Nevers E, Gautret P. Outbreaks associated to
large open air festivals, including music festivals, 1980 to
2012. Euro Surveill. 2013;18(11):pii=20426. Available
online:
www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20
426
More information
The MPCA is a promotional partner of WaterSense®, an
EPA program that promotes the value of water efficiency
and water-efficient products to consumers. For
information on WaterSense® and Fix-a-Leak week, visit
www.epa.gov/watersense/.
Keeping Food Safe During Buffets and
Picnics
Minnesota Department of Health Consumer Fact
Sheet
Outbreaks associated to large open air
festivals, including music festivals,
1980 to 2012
Buffets or picnics can
be a great way to
serve lots of different,
delicious foods to
large gatherings of
people for special
occasions, such as
holidays or graduations. But they can also be a means to
transmit disease among your guests if care is not taken
in how the food is handled. Common causes of foodborne illnesses include norovirus, Salmonella and E. coli
O157:H7.
In the minds of many, large scale open air festivals have
become associated with spring and summer, attracting
many people, and in the case of music festivals,
thousands of music fans. These festivals share the usual
health risks associated with large mass gatherings,
including transmission of communicable diseases and
risk of outbreaks. Large scale open air festivals have
however specific characteristics, including outdoor
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nesting dishes in bowls of ice. Otherwise, use
small serving trays and replace them with cold
foods from the refrigerator when more food is
needed.
Here are some tips to help you have a SAFE party.
Handle Food Safely
•
•
•
Always wash your hands before and after
handling food.
Keep the kitchen, dishes and utensils clean.
Always serve food on
clean plates.
Observe the Two-Hour Rule
•
•
Cook Thoroughly
•
Fresh and frozen raw
meat, poultry and fish should be cooked hot
enough to kill the bacteria, parasites and viruses
that may be in the product. The temperatures
shown below are recommended for home
preparation of food. Always use a meat
thermometer to check temperatures.
Foods should not sit at room temperature for
more than two hours.
Replace empty platters rather than adding fresh
food to a dish that already had food in it.
Food
Safe Internal Temperature
Poultry or fowl, whole or
parts
165°F
Ground poultry or fowl
165°F
Ground beef, veal, pork,
lamb or venison
160°F
Fresh beef, veal, pork,
lamb, or venison
145°F
Fish and shellfish, all
kinds
145°F
Keep Hot Foods HOT, Cold Foods COLD
•
Divide cooked foods into shallow containers to
store in the refrigerator or freezer until serving.
This encourages rapid, even cooling. Reheat hot
foods to 165°F.
• Hot foods should be held at
140°F or warmer. On the buffet
table, keep hot foods hot with
chafing dishes, slow cookers and
warming trays.
• Cold foods should be held at
40°F or colder. Keep foods cold by
Downlowad and print the Fact Sheet:
www.health.state.mn.us/foodsafety/away/buffet.html
Partnership and Workforce Development Unit Staff Contact Information
Angie Cyr, acting PWDU supervisor
[email protected]
651-201-4843
Kim Carlton, training, program evaluation, standardization
[email protected]
651-201-4511
Nicole Koktavy, epidemiologist, EHS-Net coordinator
[email protected]
651-201-4075
Sarah Leach, newsletter, training, food safety outreach
[email protected]
651-201-4509
Lynne Markus, emergency response, climate change
[email protected]
651-201-4498
Michelle Messer, training, program evaluation, standardization
[email protected]
651 201-3657
Jennifer Rief, administrative support
[email protected]
651-201-4508
Denise Schumacher, web, communications
[email protected]
507-537-7162
Jim Topie, training, communications
[email protected]
218-302-6154
Division of Environmental Health
Food, Pools, and Lodging Services Section
P. O. Box 64975
St. Paul MN, 55164-0975
651-201-4500 or 1-888-345-0823
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