DANGEROUS SALT IN POLAND

The safety of our salt is one of the things we tend not to question. But, that salt you so liberally sprinkle on everything from eggs to meat to potatoes to your vegetables, could be undermining your health in more ways than one. Especially if you live in Poland.

The media has been reporting that a six-month long investigation in Poland has uncovered a horrible scandal: salt that was only meant to be used for de-icing of roads or for use in the chemical industry, is now everywhere in the food supply. Apparently it has been secretly repackaged and sold as edible salt to food processors, bakeries and food wholesalers.

And believe me, you don't want to eat this kind of salt. It originated as a waste product from one of the largest fertilizer producers in Poland - Anwil S.A. The salt contains dangerous carcinogenic chemicals, including ones that could become carcinogenic dioxins in the human body.

People in Poland are afraid that this carcinogenic salt is likely to be present in everything they eat. After all, it wasn't just a bag of the stuff that was sold. Reports estimate that three Polish businesses have been buying some 1000 metric tons of "road" salt a month over a period of 10 years and selling it as edible salt.

Could this happen elsewhere in the world? Of course it could. Times are tough and there are plenty of people anxious to make "a fast buck" no matter what the cost to others.

To your good health,

TSF

IS IRRADIATED FOOD DANGEROUS?

I thought I would do a quick post on irradiation of food. I notice that a lot of blog readers continue to worry about it - and, are confused.

No, irradiation does not have anything to do with "radiation" or nuclear contamination of food (that is, radionuclides like Iodine-131 (I-131), Cesium-134 (Cs-134) and Cesium-137 (Cs-137) in food). Irradiation, or "ionizing radiation," is a process that briefly bombards food with high-frequency energy. The purpose is to damage the DNA of insects, bacteria or parasites in or on the food.

Let's take irradiation of produce as an example, since it is coming into wider use. If you wash that fruit or vegetable, you may only get rid of 90 to 95 percent of any bacteria on it. If you irradiate it, you are likely to inactivate or kill some 95 to 99 percent.

At medium-dose levels irradiation therefore extends the shelf life of that fruit or vegetable by preventing sprouting and delaying ripening (which is important in our factory food system). You can also argue, that it makes food safer to eat in terms of not giving you food poisoning. This could be particularly important for super-vulnerable people such as those in nursing homes.

So does the process of irradiation do something else to our food that could damage our health over the longer term? Those who support it (which includes the USFDA, USDA, WHO, FAO, and many other key U.S. and international organizations) will tell you that you shouldn't worry: if correctly done, food irradiation is no more risky than canning or pasteurization. But those opposed to it, will tell you that some research has shown that animals who consistently ate irradiated food ended up with some pretty horrible health problems.

So where does the truth lie? I guess one day, we'll find out. In the meantime, your tastebuds may make the decision for you. To people who are sensitive to taste, the texture and flavor of an irradiated item - such as lettuce - is simply, well, yucky. And, if you are worried, and in reasonably good health, why not avoid it?

To your good health,

TSF

UNSAFE VALENTINE'S DAY CHOCOLATES

How is this for unsafe Valentine's Day food? It looks cute - but the sunny-side up eggs aren't considered safe to eat (I still can't convince my husband of that!)

Or, you could give your Valentine some bacteria-contaminated chocolates. No..seriously. There have been several recalls of chocolates over the years, and not just because of undeclared allergens, or bits of plastic or metal or high levels of lead. Bacteria too.

In recent years, Cadbury has recalled millions of chocolate bars across the UK and Ireland because of suspected Salmonella bacteria in them. In the U.S. Artisan Confections Company recalled its Dagoba Organic Chocolate new moon Rich Dark Chocolate (sold at Whole Foods Market) because they may contain Salmonella. These are just two examples.

Worst of all - and, most appropriate for this day - in 2009 Godiva Chocolatier recalled its G Collection' Mother's Day and Valentine's Day gift boxes because they had been made with a dry non-fat milk product which had been found to contain Salmonella bacteria.

Yummmm...The delicious lethal weapon?

To your good health,

TSF

PRINCESS CRUISE SHIPS SCORED 100 FOR SANITATION!

Out of curiosity, I thought I would check out how a couple of the cruise ships with recent Norovirus outbreaks have done under the U.S. Vessel Sanitation Program (VSP) inspections (see previous post for what this is). Well...surprise..both the Ruby Princess and the Crown Princess - scored 100 during their last inspections

The Ruby Princess has an average VSP inspection score of 99 over the years, with a range of 94 to 100. During the latest inspection - in November, 2011 - when the ship scored 100, the inspectors actually found 27 infractions of vessel sanitation according to the report. Here are four random examples (they are not necessarily the worst).

• A badly scored white cutting board was observed at the soiled side of the dishwash station in one of the galleys..

• A live fruit fly was seen flying inside the cold counter display container at the crew officer mess.

• There were serious delays in reporting gastrointestinal illness among crew which could result in spread of illness. For instance, a crew dishwasher experienced gastrointestinal illness symptom onset at 5 am and only reported to the medical center at 4:30 pm. A crew member in video experienced gastrointestinal illness symptom onset 7 am and only reported to the medical center at 8 am on the following day.

• There was no procedure in the written for notifying embarking passengers following an outbreak voyage.

The Crown Princess has an average inspection score of 97, with a range from 89 to 100 over the years. During the latest inspection, also in November, 2011, when it also scored 100, some 33 infractions of good sanitation practices were listed. Here are a few examples.

• There was no 'WASH HANDS AFTER USING TOILET' sign in the restroom used byfood workers.

• None of the staff in the food preparation areas were equipped with tip-sensitive food thermometers.

• The door tracks of both food transportation lifts were soiled with an accumulation of debris.

• The safety signs for the swimming pools did not include: 'do not use these facilities if experiencing diarrhea, vomiting or fever', 'shower before entering the facility', or the bather load number. The safety sign at the children's pool did not have the above information or 'take children on frequent bathroom breaks or take children on frequent toilet breaks'. The safety signs for the whirlpools did not include the information required for the swimming pools above or a caution against pregnant women, elderly persons, or exceeding 15 minutes of exposure.

Alright, I have to acknowledge that these were not huge issues - not at the level of the water on board not being potable or the food refrigeration not working (as was the case with a couple of other ships that failed inspection), but, the sanitation on board either ship wasn't great either. As events showed, they probably should not have scored 100.

To your good health,

TSF

ARE CRUISE SHIPS SANITATION INSPECTIONS WORKING?

I have been advising readers of this blog to check out their cruise ship before booking for a cruising vacation. This could help them avoid being trapped at sea during an outbreak of illness on board, as has happened to hundreds of unhappy travellers recently.

One of the main sites I have suggested is the U.S. Vessel Sanitation Program (VSP) operated by the Centers for Disease Control and Prevention (CDC). The purpose of the Vessel Sanitation Program (VSP) is to help "prevent and control the introduction, transmission, and spread of gastrointestinal (GI) illnesses on cruise ships." In most cases, we are talking about Norovirus-caused outbreaks on cruise ships - the kind that has been in the news lately.

The main activity of the VSP is inspection of cruise ships with more than 13 passengers and a foreign itinerary when these ships enter U.S. ports. Cruise ships are supposed to be inspected about twice each year.

When I took a closer look at the scores, reports and corrections of theses inspections over the years, I was not impressed. In fact, these ship inspections reminded me of common weaknesses in the inspection of U.S. food processing plants and restaurants.

True, the ship inspections really seem to be catching many failures in sanitation. But I noticed two weaknesses. First, the scores can be very high - even a 100 score - in spite of the ship being loaded with problems, almost any one of which could trigger or spread an outbreak of GI illness. In fact, very, very few cruise ships ever get a "not satisfactory" score of 85 or below (the Queen Mary II - pictured - was one of the few that has done so during the last 12 months).

Secondly, the followup of problem correction is weak. In fact, the VSP does not check if any correction has taken place at all until the next inspection of the ship. This could be months or a year away. In the meantime, cruises continue, and passengers may be exposed to risks of getting seriously ill while supposedly on a pleasant vacation.

To your good health,

TSF

MORE ADVICE ON AVOIDING SICKNESS ON A CRUISE

So with all these recently publicized outbreaks of illness on cruise ships, what do you do if you want to take a trip anyway? On Feb. 25, 2011, I posted on "How to Avoid Getting Sick on a Cruise" which focused mainly on reducing your risk of getting the virus from cruise ship food. The below includes some additional recommendations to also reduce your chances of getting the virus from other people or surfaces.

• Check the record of the shipping line and your particular ship for large outbreaks in the past (see the earlier blog for more). Personally, I would not go on a ship that has had a recently recorded outbreak of Norovirus.
• While on the cruise, avoid the buffet, or else, be the first there (again, see my previous posts for reasons).
• Rev up your good sanitation practices while on board, and wash your hands well before you put anything to your mouth - even a pill, a cigarette, your lipstick, brushing your teeth, and of course, before eating. When going on shore, take along an ethanol alcohol-based (a minimum 62%) hand sanitizer, preferably in a gel form and some tissues.
• If you can, avoid eating catered meals on shore, or be very careful about what you eat (nothing raw or sitting out in the sun). Drink only bottled water or drinks and avoid the ice (including crushed ice) and citrus slices.
• If you see someone on board who looks ill or says they are not feeling well (unless they have seasickness) keep away from them.
• If there is an ongoing outbreak on board, avoid crowds and groups as much as possible (difficult on board), touching railings, public restrooms, the swimming pool, whirlpool and spas.
• Keep healthy, getting enough sleep and eating well.

To your good health,

TSF

WHY IS NOROVIRUS SUCH A RISK ON CRUISE SHIPS?

The Safe Food Handbook has a box entitled "The Cruise Ship Virus" which highlights how frequent Norovirus illnesses are on cruise ships. Most outbreaks - like the recent ones we have had - affect both passengers and crew. So why is this nasty virus such a risk on cruises?

One of the most regular readers ran off a list of reasons to me yesterday. He even added a few that I hadn't thought of when I wrote the book. (Remember - you can get this virus from your food, water, surfaces, or, from contact with sick people). Here they are:

• The food is mass catered and therefore more subject to contamination.
• Buffets are a common feature, and these are known to be particularly risky.
• Passengers are in close physical contact with each other over a period of days or even weeks
• The ventilation systems could be adding to the problems.
• On some cruises, a large proportion of these passengers are senior citizens who tend to be less healthy and more vulnerable to such illness.
• On other "party" cruises, passengers tend to play hard and sleep little, resulting in them getting "worn down" which can also decrease their resistance.
• Passengers tend to keep going, even if feeling a bit ill, since they want to enjoy the cruise they have paid for. This may result in them passing the virus on to others.
• While any ships with outbreaks are very thoroughly cleaned when they dock, while at sea the cleaning of common facilities and cabins may be less than perfect, especially if a large number of crew are also ill and out of action.

To your good health,

TSF