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This label on blade-tenderized beef sold at Costco recommends 160 degrees as the minimum internal temperature, which doesn't require a three-minute rest time.","publishDate":1463839638,"status":"inherit","parent":109671,"modified":1463839884,"caption":"A typical label includes safe cooking instructions. This label on blade-tenderized beef sold at Costco recommends 160 degrees as the minimum internal temperature, which doesn't require a three-minute rest time.","credit":"Lydia Zuraw/KHN for NPR ","description":"A typical label includes \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>. This label on blade-tenderized beef sold at Costco recommends 160 degrees as the minimum internal temperature, which doesn't require a three-minute rest time.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-400x240.jpg","width":400,"height":240,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-800x480.jpg","width":800,"height":480,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-768x461.jpg","width":768,"height":461,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-1440x864.jpg","width":1440,"height":864,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-1920x1152.jpg","width":1920,"height":1152,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-1180x708.jpg","width":1180,"height":708,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-960x576.jpg","width":960,"height":576,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb.jpg","width":2000,"height":1200}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_129025":{"type":"authors","id":"byline_bayareabites_129025","meta":{"override":true},"slug":"byline_bayareabites_129025","name":"Jill 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Foods Can Help You Avoid Illness","publishDate":1529001831,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This spring, millions of Americans worried that salad was no longer safe to eat: The U.S. was hit by the largest E. coli outbreak in a decade, with 172 people in 32 states sickened by contaminated romaine lettuce. Eighty-nine of those individuals were hospitalized, and at least five died.\u003c/p>\n\u003cp>Would rinsing lettuce have prevented the outbreak? Likely not, because the E. coli organism that caused the outbreak is so hardy that only a few bacteria are necessary to cause illness. And E. coli can survive in frozen or refrigerated temperatures. It is only destroyed through cooking or pasteurization, according to Colorado State University.\u003c/p>\n\u003cp>Rinsing does help prevent other illnesses associated with food. But it can sometimes cause more problems by splashing bacteria onto sinks and countertops. As summer and outdoor eating events beckon, here are some tips on what foods to rinse, how to rinse, and why.\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Rinse your rice.\u003c/strong> Rice is grown in flooded paddy fields, and naturally takes up arsenic in the water and soil. According to plant and soil scientist Andrew Meharg, author of the book \u003ca href=\"https://www.amazon.com/Arsenic-Rice-Andrew-Meharg-ebook/dp/B00A27DM4C\">Arsenic & Rice\u003c/a>, soaking rice overnight, then rinsing thoroughly, reduces arsenic \u003ca href=\"https://www.huffingtonpost.ca/2017/03/20/arsenic-rice_n_15490252.html\">by up to half\u003c/a>. If you wish to flush out another 30 percent of the remaining arsenic, cook the rice \u003ca href=\"https://www.nature.com/news/simple-cooking-methods-flush-arsenic-out-of-rice-1.18034\">in five parts water to one part rice\u003c/a>. In addition, rinsing rice helps remove some of the starch that can cause it to get gummy when cooking. Keep in mind that \u003ca href=\"https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm\">rinsing\u003c/a> rice may reduce the levels of folate, iron, niacin and thiamin, by 50 to 70 percent, according to the Food and Drug Administration, and that the largest risk for arsenic exposure from rice is for those who eat it several times a day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Rinse beans and grains\u003c/strong>, especially if you suffer from celiac disease. Rinsing grains removes debris and dirt. Rinsing is especially important for those suffering from celiac disease. Recent studies, which NPR \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/03/598990638/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure\">reported on last April\u003c/a>, suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, is more common than thought. One way to be \"glutened\" is through inadvertent cross contamination of a gluten-free food. Grains and beans may be grown near wheat, barley, or rye; they may also be rotated with those gluten-containing crops; or they may become contaminated during processing, transport and packaging. In fact, it's even legal for some beans to contain stray grains: The Grain Inspection, Packers & Stockyards Administration allows lentils to contain a \u003ca href=\"https://www.glutenfreewatchdog.org/news/more-foreign-grain-found-in-edison-grainery-lentils/\">percentage of foreign grains\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Wash your produce thoroughly.\u003c/strong> Back in 2005, dietitian Sandria Goodwin and her colleagues at Tennessee State University examined different home washing methods for produce. They found that soaking apples, tomatoes and lettuce in water and then rinsing thoroughly under running water significantly reduced the amount of microorganisms present. However, Goodwin tells NPR that, \"Nothing makes produce completely harmless except sterilization (which changes quality characteristics), so if people want to consume raw foods, there is always a risk.\" Case in point: the E. coli outbreak we mentioned above.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Don't rinse your chicken.\u003c/strong> As NPR reported \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/27/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">five years ago\u003c/a>, rinsing raw chicken before cooking it is a \"\u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">bad idea\u003c/a>, because it raises the risk of spreading dangerous bacteria found on raw poultry all over your kitchen\" Back then, the advice provoked a \"small #chickensh*tstorm,\" since chicken washing was so common — even Julia Child recommended it, saying she thought it was safer. The advice not to rinse your chicken still holds today, according to Cleveland Clinic dietitian \u003ca href=\"https://health.clevelandclinic.org/should-i-rinse-that-first-8-food-prep-dos-and-donts/\">Laura Jeffers\u003c/a>, who writes in a list of food prep do's and don't's: \"Any bacteria will be killed during the cooking process.\" Cooking the bird to an internal temperature of 165 degrees is sufficient. Similar rules apply for all raw meat and for eggs: Don't wash, but do cook \u003ca href=\"https://www.usda.gov/media/.../cooking-meat-check-new-recommended-temperatures\">to the appropriate temperature\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Other useful advice:\u003c/strong> Clean your counter tops, cutting boards and utensils with hot soapy water before peeling or cutting produce. Wash your own hands with warm, soapy water for at least 20 seconds before preparing food. Use a vegetable brush to scrub produce with a hard rind or firm skin, such as potatoes, carrots, melons and apples. Make sure your washing water is at least 10 degrees colder than your produce, to inhibit bacteria further. Patting dry with paper towels helps reduce bacterial load. Chemical washes, bleaches or detergents are not recommended by the FDA, as produce may absorb them.\u003c/li>\n\u003c/ul>\n\u003cp>While our food supply is among the safest in the world, bad things sometimes happen. Most healthy people will completely recover from a foodborne illness within a short period of time. \u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Rinsing foods doesn't always prevent foodborne illness and can sometimes make the risks worse. Here's what the science says about which foods you should run water over and why.","status":"publish","parent":0,"modified":1529001831,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":775},"headData":{"title":"To Rinse Or Not To Rinse: How Washing Some Foods Can Help You Avoid Illness | KQED","description":"Rinsing foods doesn't always prevent foodborne illness and can sometimes make the risks worse. Here's what the science says about which foods you should run water over and why.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"To Rinse Or Not To Rinse: How Washing Some Foods Can Help You Avoid Illness","datePublished":"2018-06-14T18:43:51.000Z","dateModified":"2018-06-14T18:43:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129025 https://ww2.kqed.org/bayareabites/?p=129025","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/14/to-rinse-or-not-to-rinse-how-washing-some-foods-can-help-you-avoid-illness/","disqusTitle":"To Rinse Or Not To Rinse: How Washing Some Foods Can Help You Avoid Illness","nprImageCredit":"StockFood","nprByline":"Jill Neimark, NPR Food","nprImageAgency":"Getty Images/Foodcollection","nprStoryId":"619028707","nprApiLink":"http://api.npr.org/query?id=619028707&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/13/619028707/to-rinse-or-not-to-rinse-how-washing-some-foods-can-help-you-avoid-illness?ft=nprml&f=619028707","nprRetrievedStory":"1","nprPubDate":"Wed, 13 Jun 2018 10:21:00 -0400","nprStoryDate":"Wed, 13 Jun 2018 10:20:00 -0400","nprLastModifiedDate":"Wed, 13 Jun 2018 10:21:16 -0400","path":"/bayareabites/129025/to-rinse-or-not-to-rinse-how-washing-some-foods-can-help-you-avoid-illness","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This spring, millions of Americans worried that salad was no longer safe to eat: The U.S. was hit by the largest E. coli outbreak in a decade, with 172 people in 32 states sickened by contaminated romaine lettuce. Eighty-nine of those individuals were hospitalized, and at least five died.\u003c/p>\n\u003cp>Would rinsing lettuce have prevented the outbreak? Likely not, because the E. coli organism that caused the outbreak is so hardy that only a few bacteria are necessary to cause illness. And E. coli can survive in frozen or refrigerated temperatures. It is only destroyed through cooking or pasteurization, according to Colorado State University.\u003c/p>\n\u003cp>Rinsing does help prevent other illnesses associated with food. But it can sometimes cause more problems by splashing bacteria onto sinks and countertops. As summer and outdoor eating events beckon, here are some tips on what foods to rinse, how to rinse, and why.\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Rinse your rice.\u003c/strong> Rice is grown in flooded paddy fields, and naturally takes up arsenic in the water and soil. According to plant and soil scientist Andrew Meharg, author of the book \u003ca href=\"https://www.amazon.com/Arsenic-Rice-Andrew-Meharg-ebook/dp/B00A27DM4C\">Arsenic & Rice\u003c/a>, soaking rice overnight, then rinsing thoroughly, reduces arsenic \u003ca href=\"https://www.huffingtonpost.ca/2017/03/20/arsenic-rice_n_15490252.html\">by up to half\u003c/a>. If you wish to flush out another 30 percent of the remaining arsenic, cook the rice \u003ca href=\"https://www.nature.com/news/simple-cooking-methods-flush-arsenic-out-of-rice-1.18034\">in five parts water to one part rice\u003c/a>. In addition, rinsing rice helps remove some of the starch that can cause it to get gummy when cooking. Keep in mind that \u003ca href=\"https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm\">rinsing\u003c/a> rice may reduce the levels of folate, iron, niacin and thiamin, by 50 to 70 percent, according to the Food and Drug Administration, and that the largest risk for arsenic exposure from rice is for those who eat it several times a day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Rinse beans and grains\u003c/strong>, especially if you suffer from celiac disease. Rinsing grains removes debris and dirt. Rinsing is especially important for those suffering from celiac disease. Recent studies, which NPR \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/03/598990638/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure\">reported on last April\u003c/a>, suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, is more common than thought. One way to be \"glutened\" is through inadvertent cross contamination of a gluten-free food. Grains and beans may be grown near wheat, barley, or rye; they may also be rotated with those gluten-containing crops; or they may become contaminated during processing, transport and packaging. In fact, it's even legal for some beans to contain stray grains: The Grain Inspection, Packers & Stockyards Administration allows lentils to contain a \u003ca href=\"https://www.glutenfreewatchdog.org/news/more-foreign-grain-found-in-edison-grainery-lentils/\">percentage of foreign grains\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Wash your produce thoroughly.\u003c/strong> Back in 2005, dietitian Sandria Goodwin and her colleagues at Tennessee State University examined different home washing methods for produce. They found that soaking apples, tomatoes and lettuce in water and then rinsing thoroughly under running water significantly reduced the amount of microorganisms present. However, Goodwin tells NPR that, \"Nothing makes produce completely harmless except sterilization (which changes quality characteristics), so if people want to consume raw foods, there is always a risk.\" Case in point: the E. coli outbreak we mentioned above.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Don't rinse your chicken.\u003c/strong> As NPR reported \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/27/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">five years ago\u003c/a>, rinsing raw chicken before cooking it is a \"\u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">bad idea\u003c/a>, because it raises the risk of spreading dangerous bacteria found on raw poultry all over your kitchen\" Back then, the advice provoked a \"small #chickensh*tstorm,\" since chicken washing was so common — even Julia Child recommended it, saying she thought it was safer. The advice not to rinse your chicken still holds today, according to Cleveland Clinic dietitian \u003ca href=\"https://health.clevelandclinic.org/should-i-rinse-that-first-8-food-prep-dos-and-donts/\">Laura Jeffers\u003c/a>, who writes in a list of food prep do's and don't's: \"Any bacteria will be killed during the cooking process.\" Cooking the bird to an internal temperature of 165 degrees is sufficient. Similar rules apply for all raw meat and for eggs: Don't wash, but do cook \u003ca href=\"https://www.usda.gov/media/.../cooking-meat-check-new-recommended-temperatures\">to the appropriate temperature\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Other useful advice:\u003c/strong> Clean your counter tops, cutting boards and utensils with hot soapy water before peeling or cutting produce. Wash your own hands with warm, soapy water for at least 20 seconds before preparing food. Use a vegetable brush to scrub produce with a hard rind or firm skin, such as potatoes, carrots, melons and apples. Make sure your washing water is at least 10 degrees colder than your produce, to inhibit bacteria further. Patting dry with paper towels helps reduce bacterial load. Chemical washes, bleaches or detergents are not recommended by the FDA, as produce may absorb them.\u003c/li>\n\u003c/ul>\n\u003cp>While our food supply is among the safest in the world, bad things sometimes happen. Most healthy people will completely recover from a foodborne illness within a short period of time. \u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129025/to-rinse-or-not-to-rinse-how-washing-some-foods-can-help-you-avoid-illness","authors":["byline_bayareabites_129025"],"categories":["bayareabites_2695","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_11544"],"featImg":"bayareabites_129026","label":"bayareabites"},"bayareabites_128431":{"type":"posts","id":"bayareabites_128431","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128431","score":null,"sort":[1527023187000]},"guestAuthors":[],"slug":"hey-salad-lovers-its-ok-to-eat-romaine-lettuce-again","title":"Hey, Salad Lovers: It's OK To Eat Romaine Lettuce Again","publishDate":1527023187,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you've avoided romaine lettuce because of the \u003cem>E. coli \u003c/em>outbreak, you can start buying it again.\u003c/p>\n\u003cp>After weeks of warnings from the Centers for Disease Control and Prevention to toss out romaine grown in the Yuma, Ariz., region, the CDC says there are no longer any greens coming from this region.\u003c/p>\n\u003cp>The romaine that's for sale now in restaurants and supermarkets nationwide is coming from California's Salinas Valley.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180522_me_cdc_gives_the_all-clear_to_start_eating_romaine_lettuce_again.mp3\u003c/p>\n\u003cp>In late March, officials at the state health department in New Jersey detected an increase in \u003cem>E. coli\u003c/em> illnesses. When they interviewed people who had become ill, many said they had eaten chopped romaine salads. \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/ort.html\">Laura Gieraltowski\u003c/a>, who heads up the CDC's foodborne outbreak response team, says New Jersey was quick to share this information.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When they reached out to CDC, we looked into our surveillance system and saw that we had \u003cem>E.coli\u003c/em> illnesses with the same DNA fingerprint from other states,\" she says. And they had similar reports from people in other states who said they had eaten romaine before getting sick.\"\u003c/p>\n\u003cp>At that point, the Food and Drug Administration began a trace back and determined that the contaminated lettuce was grown in the Yuma region. But investigators could not nail down an exact source.\u003c/p>\n\u003cp>\"Unfortunately, they weren't able to get it back to a single supplier, or distribution center, or a single farm. That's why we kept our messaging broad,\" Gieraltowski says.\u003c/p>\n\u003cp>The CDC's announcement in mid-April to avoid romaine from Yuma brought chaos to Taylor Farms, a large salad producer with operations in both Arizona and Salinas Valley, Calif.\u003c/p>\n\u003cp>\"It blindsided us, and immediately a number of customers called,\" says \u003ca href=\"https://www.linkedin.com/in/demcdonald\">Drew McDonald\u003c/a>, vice president of quality and food safety. He says his company took action right away. \"Immediately, we stopped all shipment of romaine coming out of the desert.\"\u003c/p>\n\u003cp>McDonald says the industry was right in the middle of its seasonal transition: The harvest season was winding down in Arizona — the last shipments of romaine from the region were harvested April 16, so that lettuce is now well beyond its 21-day shelf life.\u003c/p>\n\u003cp>The week the CDC issued its warning, Taylor Farms had just begun to harvest and ship out greens grown in its California fields. These greens have not been linked to any contamination. But people were confused: How were they supposed to know where their greens were coming from?\u003c/p>\n\u003cp>\"It was easier, in many cases, for our customers just to stop [buying] romaine,\" McDonald says. After talking to his customers — who buy greens for chains and institutions — he was able to reassure them, he says.\u003c/p>\n\u003cp>After a big foodborne illness outbreak linked to baby spinach back in 2006, the leafy greens industry put in place a number of procedures to prevent contamination. \"Prevention became the major focus after that outbreak,\" says \u003ca href=\"https://www.wifss.ucdavis.edu/michele-jay-russell/\">Michele Jay-Russell\u003c/a>, a food safety researcher at the University of California, Davis.\u003c/p>\n\u003cp>\"They set up intensive testing protocols to monitor water quality,\" Jay-Russell says. The industry also agreed on standardized setbacks — or buffers — to separate growing fields from livestock operations, which can be a source of \u003cem>E.coli\u003c/em> contamination. \"You want a safe distance from where you're growing fresh produce and where you have concentrations of animals, like on a feedlot or dairy,\" she says.\u003c/p>\n\u003cp>As a result of these protocols, the safety record has improved. \"The reality is [when] you're growing produce outside, you can't make it entirely sterile, so there's always some level of risk,\" Jay-Russell says. But the protocols in place help reduce the risk.\u003c/p>\n\u003cp>\"The amount of food safety attention [in the leafy greens industry] over the last 10 years is remarkable,\" McDonald says. \"It's our singular focus.\"\u003c/p>\n\u003cp>Investigators still don't know what happened in the Yuma region. Their investigation continues. It's possible that runoff from a livestock operation contaminated a water supply, but that's just one theory.\u003c/p>\n\u003cp>The CDC's Gieraltowski says the source can be hard to nail down. \"There's so many points in the distribution chain that leafy greens go through,\" she says. From the farm to processors to shippers, \"there's a lot of different places for contamination to occur.\"\u003c/p>\n\u003cp>But now that lettuce grown in the Yuma region is likely no longer being sold in supermarkets or served in restaurants, Gieraltowski says, \"We hope people can enjoy their romaine lettuce again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"The romaine that sickened 172 people in 32 states came from Yuma, Ariz., and is likely completely gone from the food supply. What's now for sale is fresh supplies from California.","status":"publish","parent":0,"modified":1527093825,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":761},"headData":{"title":"Hey, Salad Lovers: It's OK To Eat Romaine Lettuce Again | KQED","description":"The romaine that sickened 172 people in 32 states came from Yuma, Ariz., and is likely completely gone from the food supply. What's now for sale is fresh supplies from California.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hey, Salad Lovers: It's OK To Eat Romaine Lettuce Again","datePublished":"2018-05-22T21:06:27.000Z","dateModified":"2018-05-23T16:43:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128431 https://ww2.kqed.org/bayareabites/?p=128431","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/22/hey-salad-lovers-its-ok-to-eat-romaine-lettuce-again/","disqusTitle":"Hey, Salad Lovers: It's OK To Eat Romaine Lettuce Again","nprImageCredit":"Frederic J. Brown","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"AFP/Getty Images","nprStoryId":"613254356","nprApiLink":"http://api.npr.org/query?id=613254356&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/05/22/613254356/cdc-gives-the-all-clear-to-start-eating-romaine-lettuce-again?ft=nprml&f=613254356","nprRetrievedStory":"1","nprPubDate":"Tue, 22 May 2018 16:18:00 -0400","nprStoryDate":"Tue, 22 May 2018 05:00:00 -0400","nprLastModifiedDate":"Tue, 22 May 2018 16:18:14 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180522_me_cdc_gives_the_all-clear_to_start_eating_romaine_lettuce_again.mp3?orgId=1&topicId=1053&d=187&p=3&story=613254356&ft=nprml&f=613254356","nprAudioM3u":"http://api.npr.org/m3u/1613254357-61e333.m3u?orgId=1&topicId=1053&d=187&p=3&story=613254356&ft=nprml&f=613254356","path":"/bayareabites/128431/hey-salad-lovers-its-ok-to-eat-romaine-lettuce-again","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180522_me_cdc_gives_the_all-clear_to_start_eating_romaine_lettuce_again.mp3?orgId=1&topicId=1053&d=187&p=3&story=613254356&ft=nprml&f=613254356","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've avoided romaine lettuce because of the \u003cem>E. coli \u003c/em>outbreak, you can start buying it again.\u003c/p>\n\u003cp>After weeks of warnings from the Centers for Disease Control and Prevention to toss out romaine grown in the Yuma, Ariz., region, the CDC says there are no longer any greens coming from this region.\u003c/p>\n\u003cp>The romaine that's for sale now in restaurants and supermarkets nationwide is coming from California's Salinas Valley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180522_me_cdc_gives_the_all-clear_to_start_eating_romaine_lettuce_again.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In late March, officials at the state health department in New Jersey detected an increase in \u003cem>E. coli\u003c/em> illnesses. When they interviewed people who had become ill, many said they had eaten chopped romaine salads. \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/ort.html\">Laura Gieraltowski\u003c/a>, who heads up the CDC's foodborne outbreak response team, says New Jersey was quick to share this information.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When they reached out to CDC, we looked into our surveillance system and saw that we had \u003cem>E.coli\u003c/em> illnesses with the same DNA fingerprint from other states,\" she says. And they had similar reports from people in other states who said they had eaten romaine before getting sick.\"\u003c/p>\n\u003cp>At that point, the Food and Drug Administration began a trace back and determined that the contaminated lettuce was grown in the Yuma region. But investigators could not nail down an exact source.\u003c/p>\n\u003cp>\"Unfortunately, they weren't able to get it back to a single supplier, or distribution center, or a single farm. That's why we kept our messaging broad,\" Gieraltowski says.\u003c/p>\n\u003cp>The CDC's announcement in mid-April to avoid romaine from Yuma brought chaos to Taylor Farms, a large salad producer with operations in both Arizona and Salinas Valley, Calif.\u003c/p>\n\u003cp>\"It blindsided us, and immediately a number of customers called,\" says \u003ca href=\"https://www.linkedin.com/in/demcdonald\">Drew McDonald\u003c/a>, vice president of quality and food safety. He says his company took action right away. \"Immediately, we stopped all shipment of romaine coming out of the desert.\"\u003c/p>\n\u003cp>McDonald says the industry was right in the middle of its seasonal transition: The harvest season was winding down in Arizona — the last shipments of romaine from the region were harvested April 16, so that lettuce is now well beyond its 21-day shelf life.\u003c/p>\n\u003cp>The week the CDC issued its warning, Taylor Farms had just begun to harvest and ship out greens grown in its California fields. These greens have not been linked to any contamination. But people were confused: How were they supposed to know where their greens were coming from?\u003c/p>\n\u003cp>\"It was easier, in many cases, for our customers just to stop [buying] romaine,\" McDonald says. After talking to his customers — who buy greens for chains and institutions — he was able to reassure them, he says.\u003c/p>\n\u003cp>After a big foodborne illness outbreak linked to baby spinach back in 2006, the leafy greens industry put in place a number of procedures to prevent contamination. \"Prevention became the major focus after that outbreak,\" says \u003ca href=\"https://www.wifss.ucdavis.edu/michele-jay-russell/\">Michele Jay-Russell\u003c/a>, a food safety researcher at the University of California, Davis.\u003c/p>\n\u003cp>\"They set up intensive testing protocols to monitor water quality,\" Jay-Russell says. The industry also agreed on standardized setbacks — or buffers — to separate growing fields from livestock operations, which can be a source of \u003cem>E.coli\u003c/em> contamination. \"You want a safe distance from where you're growing fresh produce and where you have concentrations of animals, like on a feedlot or dairy,\" she says.\u003c/p>\n\u003cp>As a result of these protocols, the safety record has improved. \"The reality is [when] you're growing produce outside, you can't make it entirely sterile, so there's always some level of risk,\" Jay-Russell says. But the protocols in place help reduce the risk.\u003c/p>\n\u003cp>\"The amount of food safety attention [in the leafy greens industry] over the last 10 years is remarkable,\" McDonald says. \"It's our singular focus.\"\u003c/p>\n\u003cp>Investigators still don't know what happened in the Yuma region. Their investigation continues. It's possible that runoff from a livestock operation contaminated a water supply, but that's just one theory.\u003c/p>\n\u003cp>The CDC's Gieraltowski says the source can be hard to nail down. \"There's so many points in the distribution chain that leafy greens go through,\" she says. From the farm to processors to shippers, \"there's a lot of different places for contamination to occur.\"\u003c/p>\n\u003cp>But now that lettuce grown in the Yuma region is likely no longer being sold in supermarkets or served in restaurants, Gieraltowski says, \"We hope people can enjoy their romaine lettuce again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128431/hey-salad-lovers-its-ok-to-eat-romaine-lettuce-again","authors":["byline_bayareabites_128431"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_11544"],"featImg":"bayareabites_128432","label":"bayareabites"},"bayareabites_127196":{"type":"posts","id":"bayareabites_127196","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127196","score":null,"sort":[1524272361000]},"guestAuthors":[],"slug":"romaine-lettuce-dont-eat-it","title":"Romaine Lettuce: Don't Eat It!","publishDate":1524272361,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The Centers for Disease Control and Prevention expanded its warning to consumers Friday to stay away from all types of romaine lettuce grown in the Yuma, Ariz., region because of an E. coli outbreak that has infected at least 61 people in 16 states. \u003c/p>\n\u003cp>The agency had previously instructed people not to eat chopped and bagged romaine lettuce from the area. But the new warning includes whole heads of romaine in addition to all of the packaged products. \u003c/p>\n\u003cp>Although the warning is limited to greens grown in the Southwest corner of Arizona, officials note product labels often do not identify growing regions, and whole heads of lettuce offer little to no information about the vegetable's origin. Their advice: \"Throw out any romaine lettuce if you're uncertain about where it was grown. ... even if some of it was eaten and no one has gotten sick.\"\u003c/p>\n\u003cp>A \u003ca href=\"http://www.dhss.alaska.gov/News/Documents/press/2018/DHSS_PR_Ecoli%20outbreak_41918.pdf\">newly reported outbreak of E. coli OH157:H7\u003c/a> in the Anvil Mountain Correctional Center in Nome, Alaska, prompted the CDC to broaden its recommendations to consumers. Eight inmates in the prison were infected after eating whole romaine lettuce contaminated by the bacteria, according to information from the CDC and Alaska's Department of Health and Social Services. \u003c/p>\n\u003cp>Alaskan authorities said none of the eight patients identified in the prison outbreak have been hospitalized and none have died. No additional cases have been identified in the state outside of the Anvil Mountain Correctional Center. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.cdc.gov/ecoli/index.html\">E.coli\u003c/a> are bacteria that normally live in the intestines of healthy people and animals. While most strains are harmless, the one found in recent patients — 0157:H7 — is a specific strain that can cause serious illness. Symptoms may be mild to severe, including diarrhea which may be bloody. \u003c/p>\n\u003cp>A \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-04-18/index.html\">report \u003c/a>issued Wednesday by the CDC said 31 people have been hospitalized since consumers started reporting they were sick on March 13. Five people have developed a type of kidney failure called hemolytic uremic syndrome. No deaths have been reported.\u003c/p>\n\u003cp>The CDC has been unable to identify a specific grower, supplier, distributor or brand responsible for the contaminated lettuce. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Just to be safe, the CDC is telling consumers to \"throw out\" all romaine lettuce, including whole heads, because of an E. coli outbreak that has infected at least 61 people and hospitalized 31. ","status":"publish","parent":0,"modified":1524272361,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":356},"headData":{"title":"Romaine Lettuce: Don't Eat It! | KQED","description":"Just to be safe, the CDC is telling consumers to "throw out" all romaine lettuce, including whole heads, because of an E. coli outbreak that has infected at least 61 people and hospitalized 31. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Romaine Lettuce: Don't Eat It!","datePublished":"2018-04-21T00:59:21.000Z","dateModified":"2018-04-21T00:59:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"127196 https://ww2.kqed.org/bayareabites/?p=127196","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/20/romaine-lettuce-dont-eat-it/","disqusTitle":"Romaine Lettuce: Don't Eat It!","source":"Politics, Activism, Food Safety","sourceUrl":"https://www.kqed.org/bayareabites/category/politics-activism-food-safety","nprImageCredit":"David Goldman","nprByline":"Vanessa Romo, the-two-way, NPR Food","nprImageAgency":"AP","nprStoryId":"604445631","nprApiLink":"http://api.npr.org/query?id=604445631&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thetwo-way/2018/04/20/604445631/romaine-lettuce-dont-eat-it?ft=nprml&f=604445631","nprRetrievedStory":"1","nprPubDate":"Fri, 20 Apr 2018 18:19:00 -0400","nprStoryDate":"Fri, 20 Apr 2018 18:19:56 -0400","nprLastModifiedDate":"Fri, 20 Apr 2018 18:19:56 -0400","path":"/bayareabites/127196/romaine-lettuce-dont-eat-it","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention expanded its warning to consumers Friday to stay away from all types of romaine lettuce grown in the Yuma, Ariz., region because of an E. coli outbreak that has infected at least 61 people in 16 states. \u003c/p>\n\u003cp>The agency had previously instructed people not to eat chopped and bagged romaine lettuce from the area. But the new warning includes whole heads of romaine in addition to all of the packaged products. \u003c/p>\n\u003cp>Although the warning is limited to greens grown in the Southwest corner of Arizona, officials note product labels often do not identify growing regions, and whole heads of lettuce offer little to no information about the vegetable's origin. Their advice: \"Throw out any romaine lettuce if you're uncertain about where it was grown. ... even if some of it was eaten and no one has gotten sick.\"\u003c/p>\n\u003cp>A \u003ca href=\"http://www.dhss.alaska.gov/News/Documents/press/2018/DHSS_PR_Ecoli%20outbreak_41918.pdf\">newly reported outbreak of E. coli OH157:H7\u003c/a> in the Anvil Mountain Correctional Center in Nome, Alaska, prompted the CDC to broaden its recommendations to consumers. Eight inmates in the prison were infected after eating whole romaine lettuce contaminated by the bacteria, according to information from the CDC and Alaska's Department of Health and Social Services. \u003c/p>\n\u003cp>Alaskan authorities said none of the eight patients identified in the prison outbreak have been hospitalized and none have died. No additional cases have been identified in the state outside of the Anvil Mountain Correctional Center. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cdc.gov/ecoli/index.html\">E.coli\u003c/a> are bacteria that normally live in the intestines of healthy people and animals. While most strains are harmless, the one found in recent patients — 0157:H7 — is a specific strain that can cause serious illness. Symptoms may be mild to severe, including diarrhea which may be bloody. \u003c/p>\n\u003cp>A \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-04-18/index.html\">report \u003c/a>issued Wednesday by the CDC said 31 people have been hospitalized since consumers started reporting they were sick on March 13. Five people have developed a type of kidney failure called hemolytic uremic syndrome. No deaths have been reported.\u003c/p>\n\u003cp>The CDC has been unable to identify a specific grower, supplier, distributor or brand responsible for the contaminated lettuce. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127196/romaine-lettuce-dont-eat-it","authors":["byline_bayareabites_127196"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_11544","bayareabites_16121"],"featImg":"bayareabites_127197","label":"source_bayareabites_127196"},"bayareabites_123155":{"type":"posts","id":"bayareabites_123155","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123155","score":null,"sort":[1512082874000]},"guestAuthors":[],"slug":"i-was-poisoned-can-crowdsourcing-food-illnesses-help-stop-outbreaks","title":"'I Was Poisoned': Can Crowdsourcing Food Illnesses Help Stop Outbreaks?","publishDate":1512082874,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In 2008, Patrick Quade ducked out of his office at Morgan Stanley in Manhattan and stopped at a corner deli for a BLT wrap. The next day he suffered explosive diarrhea and was vomiting so violently, \"it was like some force was just wringing my stomach out.\" When he called the deli to report the incident, they said they were not to blame and hung up on him.\u003c/p>\n\u003cp>\"Food poisoning kills 3,000 people a year,\" says Quade. \"I thought to myself, I don't know for sure it was the deli. But what if 30 or 40 people in the neighborhood went to that deli and also got sick? Who would know?\"\u003c/p>\n\u003cp>Quade has a point. Though the American food supply is among the safest in the world, there are about 48 million cases of foodborne illness per year, resulting in an estimated 128,000 hospitalizations and 3,000 deaths, \u003ca href=\"https://www.fda.gov/food/resourcesforyou/consumers/ucm103263.htm\">according to the FDA\u003c/a>.\u003c/p>\n\u003cp>Quade, who is now 46 years old, had no website coding experience and no background in food safety, but shortly after that incident, he founded \u003ca href=\"https://iwaspoisoned.com/\">iwaspoisoned.com\u003c/a>, a crowdsourcing website where individuals can report food-poisoning incidents, public health officials can receive instant local alerts, and the food industry can be apprised of outbreaks early on.\u003c/p>\n\u003cp>Today, Quade works on his site full time, boasting over 1.7 million page views \u003cstrong> \u003c/strong>and more than 75,000 reports from 90 countries and 46 U.S. states since the site's inception. In addition, 20,000 consumers and 350 health agencies subscribe to the site's daily alert service; custom alerts are available for state department agencies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The site is still early in its adoption curve, but has already correctly identified outbreaks before health officials knew — including one at a \u003ca href=\"http://www.latimes.com/local/lanow/84286883-157.html\">Chipotle Mexican Grill in Simi Valley, Calif.,\u003c/a> in 2015; an \u003ca href=\"http://www.foodpoisoningnews.com/michigan-applebees-norovirus-cases/\">Applebee's in Michigan\u003cstrong>\u003c/strong>\u003c/a> in 2016; a \u003ca href=\"http://www.thenewstribune.com/news/local/article127356949.html\">Melting Pot in Tacoma, Wash.,\u003c/a> in 2017; and at \u003ca href=\"http://www.fox5atlanta.com/news/georgia-tech-investigating-possible-food-poisoning-outbreak\">a dining hall at Georgia Tech University\u003c/a> in Atlanta this past October. In these cases, when there is a cluster of reports, the website notifies local officials, as happened earlier this year for a Wisconsin sandwich shop, \u003ca href=\"http://www.foodsafetynews.com/2017/04/crowdsourcing-was-right-about-weston-jimmy-johns-outbreak/\">Jimmy John's\u003c/a>, that ultimately sickened 100 individuals. In that outbreak, the Marathon County Health Department, which subsequently collected stool samples from victims, identified norovirus, and required the shop to close for disinfection and deep cleaning before reopening.\u003c/p>\n\u003cp>The site's interface is user-friendly: Individuals can log on and name restaurants or venues, locations, symptoms, duration of symptoms, what they ate, whether they saw a doctor or reported the incident to the local health department. Other members can comment on the reports. An August report from New York City read: \"Went to the ER on 8/8 via an ambulance for severe dehydration due to vomiting and diarrhea over a 12 hour period ... ate a steak burrito with fajitas, hot salsa, mild salsa, sour cream and cheese.\" A Winter Garden, Fla., report: \"My 6 year old is violently ill after eating a chicken bowl ... crumpled in a ball with terrible cramps.\"\u003c/p>\n\u003cp>Local health inspectors praise the site. \"It makes our job as food police easier,\" says David Banasynski, who is the health inspector for Schaumburg, Ill., a city of 50,000 residents. \"The county usually forwards any complaints they receive to me, but the problem is that it can take days or weeks, whereas a crowdsourcing website is instantaneous. I get a complaint a minute after somebody puts it up on the website, and I can get over to that property an hour later.\" That, says Banasynski, might stop an outbreak before it has a chance to spread to dozens or hundreds.\u003c/p>\n\u003cp>\"The site is particularly good at identifying norovirus outbreaks,\" says food safety scientist and microbiologist Lee Ann Jaykus of North Carolina State University. Jaykus was impressed enough with the site to join its advisory board in 2016. Currently, she says, there is no standard reporting procedure for food poisoning at all — and many people call it a 24-hour bug, recover and don't bother to visit the doctor or report the incident. In the case of norovirus, \"We simply don't have a good surveillance system. We don't know how often norovirus outbreaks actually happen in association with food. Patrick's site will be very helpful in that regard.\"\u003c/p>\n\u003cp>Another benefit, Jaykus believes, will be what the food industry calls \"benchmarking\" — a large chain will now be able to identify problematic retail facilities that keep popping up in reports. \"They can say, let's go visit this facility and be sure their safety practices are appropriate.\"\u003c/p>\n\u003cp>However, there are potential downsides — and one obvious one is that individuals might incorrectly attribute a food poisoning incident to the last place they ate, when the actual culprit was a day or two before. \"Most people think the last place they ate got them sick, but often that's not the case,\" says Banasynski. \"I take a 72-hour history — what you ate, what you drank, whether you went swimming or were out of the country.\"\u003c/p>\n\u003cp>Some strains of E. coli can take up to nine days to cause symptoms, while listeria can take nine hours. A good place to check is the \u003ca href=\"https://www.fda.gov/food/resourcesforyou/consumers/ucm103263.htm\">FDA's Foodborne Illnesses: What You Need to Know\u003c/a>.\u003c/p>\n\u003cp>Just one incorrect accusation — no matter how innocent — can damage a venue's reputation, which is what happened when \u003cem>Supergirl\u003c/em> actor Jeremy Jordan briefly \u003ca href=\"https://www.bloomberg.com/news/articles/2017-11-13/chipotle-says-there-s-no-link-to-supergirl-actor-s-illness?cmpid=socialflow-twitter-business&utm_content=business&utm_campaign=socialflow-organic&utm_source=twitter&utm_medium=social\">sent shares of the already-beleaguered Chipotle Mexican Grill tumbling\u003c/a>. Jordan posted an Instagram story earlier this month from his hospital bed, saying that he'd eaten at Chipotle and that \u003ca href=\"http://people.com/food/jeremy-jordan-chipotle-food-poisoning-hospital/\">\"the food did not agree with me and I almost died.\"\u003c/a> Chipotle denied the link, noting that there were no other illness reports.\u003c/p>\n\u003cp>Quade says his website is like a real-time monitor, and that single reports are not conclusive, but \"a cluster of reports around a venue or source of food can be a powerful indicator.\"\u003c/p>\n\u003cp>Another concern is that individuals with a grievance might make malicious food-poisoning accusations — not unlike malicious dining reviews on Yelp or Facebook. To help avoid any so-called witch hunts, Quade makes sure visitors cannot access the entire record of reported incidents going back to 2009. \"I don't want someone extracting and compiling data to make a restaurant look terrible,\" he says.\u003c/p>\n\u003cp>Cherie Ferster, a 42-year-old in San Francisco, Calif., says the site's regular reports helped her feel safer after a particularly horrific case of food poisoning this past October. \"I had used Instacart to order my favorite burrito from Whole Foods for lunch,\" she says. \"About six hours later I was suddenly really hot and nauseated and barely made it to bathroom in time to projectile vomit. I was sick for six days, and was about to go to the emergency room when I finally started recovering.\" She called Whole Foods, which reported the incident and put her in touch with the health department.\u003c/p>\n\u003cp>Nonetheless, the experience spooked her so much that for several weeks Ferster says she was anxious whenever she ate. She says the site helps allay that anxiety. \"Now that I get reports, I feel like at least I know what places in my vicinity to avoid. It's reassuring.\"\u003c/p>\n\u003cp>For his part, Quade says that if his site can reduce the nearly 50 million food poisoning incidents a year by even 10 percent, \"that would be enormous. That would be 5 million people spared from a very unpleasant illness.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in \u003c/em>Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today\u003cem> \u003cem>and\u003c/em> \u003c/em>The New York Times. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"People can use the website to report restaurants, symptoms and whether they notified health department officials. But there are potential downsides — like mistaken culprits and malicious accusations.","status":"publish","parent":0,"modified":1512082874,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1292},"headData":{"title":"'I Was Poisoned': Can Crowdsourcing Food Illnesses Help Stop Outbreaks? | KQED","description":"People can use the website to report restaurants, symptoms and whether they notified health department officials. But there are potential downsides — like mistaken culprits and malicious accusations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'I Was Poisoned': Can Crowdsourcing Food Illnesses Help Stop Outbreaks?","datePublished":"2017-11-30T23:01:14.000Z","dateModified":"2017-11-30T23:01:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123155 https://ww2.kqed.org/bayareabites/?p=123155","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/30/i-was-poisoned-can-crowdsourcing-food-illnesses-help-stop-outbreaks/","disqusTitle":"'I Was Poisoned': Can Crowdsourcing Food Illnesses Help Stop Outbreaks?","nprByline":"Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Garvey Rich","nprStoryId":"565769194","nprApiLink":"http://api.npr.org/query?id=565769194&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2017/11/30/565769194/i-was-poisoned-can-crowdsourcing-food-illnesses-help-stop-outbreaks?ft=nprml&f=565769194","nprRetrievedStory":"1","nprPubDate":"Thu, 30 Nov 2017 07:00:00 -0500","nprStoryDate":"Thu, 30 Nov 2017 07:00:00 -0500","nprLastModifiedDate":"Thu, 30 Nov 2017 09:36:36 -0500","path":"/bayareabites/123155/i-was-poisoned-can-crowdsourcing-food-illnesses-help-stop-outbreaks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2008, Patrick Quade ducked out of his office at Morgan Stanley in Manhattan and stopped at a corner deli for a BLT wrap. The next day he suffered explosive diarrhea and was vomiting so violently, \"it was like some force was just wringing my stomach out.\" When he called the deli to report the incident, they said they were not to blame and hung up on him.\u003c/p>\n\u003cp>\"Food poisoning kills 3,000 people a year,\" says Quade. \"I thought to myself, I don't know for sure it was the deli. But what if 30 or 40 people in the neighborhood went to that deli and also got sick? Who would know?\"\u003c/p>\n\u003cp>Quade has a point. Though the American food supply is among the safest in the world, there are about 48 million cases of foodborne illness per year, resulting in an estimated 128,000 hospitalizations and 3,000 deaths, \u003ca href=\"https://www.fda.gov/food/resourcesforyou/consumers/ucm103263.htm\">according to the FDA\u003c/a>.\u003c/p>\n\u003cp>Quade, who is now 46 years old, had no website coding experience and no background in food safety, but shortly after that incident, he founded \u003ca href=\"https://iwaspoisoned.com/\">iwaspoisoned.com\u003c/a>, a crowdsourcing website where individuals can report food-poisoning incidents, public health officials can receive instant local alerts, and the food industry can be apprised of outbreaks early on.\u003c/p>\n\u003cp>Today, Quade works on his site full time, boasting over 1.7 million page views \u003cstrong> \u003c/strong>and more than 75,000 reports from 90 countries and 46 U.S. states since the site's inception. In addition, 20,000 consumers and 350 health agencies subscribe to the site's daily alert service; custom alerts are available for state department agencies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The site is still early in its adoption curve, but has already correctly identified outbreaks before health officials knew — including one at a \u003ca href=\"http://www.latimes.com/local/lanow/84286883-157.html\">Chipotle Mexican Grill in Simi Valley, Calif.,\u003c/a> in 2015; an \u003ca href=\"http://www.foodpoisoningnews.com/michigan-applebees-norovirus-cases/\">Applebee's in Michigan\u003cstrong>\u003c/strong>\u003c/a> in 2016; a \u003ca href=\"http://www.thenewstribune.com/news/local/article127356949.html\">Melting Pot in Tacoma, Wash.,\u003c/a> in 2017; and at \u003ca href=\"http://www.fox5atlanta.com/news/georgia-tech-investigating-possible-food-poisoning-outbreak\">a dining hall at Georgia Tech University\u003c/a> in Atlanta this past October. In these cases, when there is a cluster of reports, the website notifies local officials, as happened earlier this year for a Wisconsin sandwich shop, \u003ca href=\"http://www.foodsafetynews.com/2017/04/crowdsourcing-was-right-about-weston-jimmy-johns-outbreak/\">Jimmy John's\u003c/a>, that ultimately sickened 100 individuals. In that outbreak, the Marathon County Health Department, which subsequently collected stool samples from victims, identified norovirus, and required the shop to close for disinfection and deep cleaning before reopening.\u003c/p>\n\u003cp>The site's interface is user-friendly: Individuals can log on and name restaurants or venues, locations, symptoms, duration of symptoms, what they ate, whether they saw a doctor or reported the incident to the local health department. Other members can comment on the reports. An August report from New York City read: \"Went to the ER on 8/8 via an ambulance for severe dehydration due to vomiting and diarrhea over a 12 hour period ... ate a steak burrito with fajitas, hot salsa, mild salsa, sour cream and cheese.\" A Winter Garden, Fla., report: \"My 6 year old is violently ill after eating a chicken bowl ... crumpled in a ball with terrible cramps.\"\u003c/p>\n\u003cp>Local health inspectors praise the site. \"It makes our job as food police easier,\" says David Banasynski, who is the health inspector for Schaumburg, Ill., a city of 50,000 residents. \"The county usually forwards any complaints they receive to me, but the problem is that it can take days or weeks, whereas a crowdsourcing website is instantaneous. I get a complaint a minute after somebody puts it up on the website, and I can get over to that property an hour later.\" That, says Banasynski, might stop an outbreak before it has a chance to spread to dozens or hundreds.\u003c/p>\n\u003cp>\"The site is particularly good at identifying norovirus outbreaks,\" says food safety scientist and microbiologist Lee Ann Jaykus of North Carolina State University. Jaykus was impressed enough with the site to join its advisory board in 2016. Currently, she says, there is no standard reporting procedure for food poisoning at all — and many people call it a 24-hour bug, recover and don't bother to visit the doctor or report the incident. In the case of norovirus, \"We simply don't have a good surveillance system. We don't know how often norovirus outbreaks actually happen in association with food. Patrick's site will be very helpful in that regard.\"\u003c/p>\n\u003cp>Another benefit, Jaykus believes, will be what the food industry calls \"benchmarking\" — a large chain will now be able to identify problematic retail facilities that keep popping up in reports. \"They can say, let's go visit this facility and be sure their safety practices are appropriate.\"\u003c/p>\n\u003cp>However, there are potential downsides — and one obvious one is that individuals might incorrectly attribute a food poisoning incident to the last place they ate, when the actual culprit was a day or two before. \"Most people think the last place they ate got them sick, but often that's not the case,\" says Banasynski. \"I take a 72-hour history — what you ate, what you drank, whether you went swimming or were out of the country.\"\u003c/p>\n\u003cp>Some strains of E. coli can take up to nine days to cause symptoms, while listeria can take nine hours. A good place to check is the \u003ca href=\"https://www.fda.gov/food/resourcesforyou/consumers/ucm103263.htm\">FDA's Foodborne Illnesses: What You Need to Know\u003c/a>.\u003c/p>\n\u003cp>Just one incorrect accusation — no matter how innocent — can damage a venue's reputation, which is what happened when \u003cem>Supergirl\u003c/em> actor Jeremy Jordan briefly \u003ca href=\"https://www.bloomberg.com/news/articles/2017-11-13/chipotle-says-there-s-no-link-to-supergirl-actor-s-illness?cmpid=socialflow-twitter-business&utm_content=business&utm_campaign=socialflow-organic&utm_source=twitter&utm_medium=social\">sent shares of the already-beleaguered Chipotle Mexican Grill tumbling\u003c/a>. Jordan posted an Instagram story earlier this month from his hospital bed, saying that he'd eaten at Chipotle and that \u003ca href=\"http://people.com/food/jeremy-jordan-chipotle-food-poisoning-hospital/\">\"the food did not agree with me and I almost died.\"\u003c/a> Chipotle denied the link, noting that there were no other illness reports.\u003c/p>\n\u003cp>Quade says his website is like a real-time monitor, and that single reports are not conclusive, but \"a cluster of reports around a venue or source of food can be a powerful indicator.\"\u003c/p>\n\u003cp>Another concern is that individuals with a grievance might make malicious food-poisoning accusations — not unlike malicious dining reviews on Yelp or Facebook. To help avoid any so-called witch hunts, Quade makes sure visitors cannot access the entire record of reported incidents going back to 2009. \"I don't want someone extracting and compiling data to make a restaurant look terrible,\" he says.\u003c/p>\n\u003cp>Cherie Ferster, a 42-year-old in San Francisco, Calif., says the site's regular reports helped her feel safer after a particularly horrific case of food poisoning this past October. \"I had used Instacart to order my favorite burrito from Whole Foods for lunch,\" she says. \"About six hours later I was suddenly really hot and nauseated and barely made it to bathroom in time to projectile vomit. I was sick for six days, and was about to go to the emergency room when I finally started recovering.\" She called Whole Foods, which reported the incident and put her in touch with the health department.\u003c/p>\n\u003cp>Nonetheless, the experience spooked her so much that for several weeks Ferster says she was anxious whenever she ate. She says the site helps allay that anxiety. \"Now that I get reports, I feel like at least I know what places in my vicinity to avoid. It's reassuring.\"\u003c/p>\n\u003cp>For his part, Quade says that if his site can reduce the nearly 50 million food poisoning incidents a year by even 10 percent, \"that would be enormous. That would be 5 million people spared from a very unpleasant illness.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in \u003c/em>Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today\u003cem> \u003cem>and\u003c/em> \u003c/em>The New York Times. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123155/i-was-poisoned-can-crowdsourcing-food-illnesses-help-stop-outbreaks","authors":["byline_bayareabites_123155"],"categories":["bayareabites_2035"],"tags":["bayareabites_11544"],"featImg":"bayareabites_123156","label":"bayareabites"},"bayareabites_121100":{"type":"posts","id":"bayareabites_121100","meta":{"index":"posts_1591205157","site":"bayareabites","id":"121100","score":null,"sort":[1506641458000]},"guestAuthors":[],"slug":"fda-not-doing-enough-to-fix-serious-food-safety-violations-report-finds","title":"FDA Not Doing Enough To Fix Serious Food Safety Violations, Report Finds","publishDate":1506641458,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/09/20170927_atc_new_report_concludes_fda_not_doing_enough_to_fix_serious_safety_violations.mp3\u003c/p>\n\u003cp>Every year about 130,000 people in the U.S. are hospitalized with a foodborne illness, and 3,000 people die.\u003c/p>\n\u003cp>To protect against this, the Food and Drug Administration inspects facilities that produce and handle food to ensure safety and compliance with regulations.\u003c/p>\n\u003cp>But a \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">new report\u003c/a> from the Department of Health and Human Services' Office of Inspector General raises some red flags about the inspections program.\u003c/p>\n\u003cp>\"We found a number of weaknesses in the way that FDA is protecting the food supply,\" Meridith Seife, the deputy regional inspector general, told us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, FDA often relies on facilities to voluntarily correct violations, which can be ineffective.\u003c/p>\n\u003cp>Consider this case: Back in 2013, when FDA inspectors went into a facility in Kansas that produces beans and sauces, they uncovered serious problems.\u003c/p>\n\u003cp>\"Inspectors found rainwater leaking through the roof, directly above where food was being prepared,\" Seife says. \"And perhaps most worrisome, the inspection revealed the presence of listeria throughout the facility.\" Listeria is a pathogen that can cause life-threatening illness.\u003c/p>\n\u003cp>The FDA issued a warning letter to the facility and requested prompt correction. But the problems were not fixed. \"These violations went uncorrected for the next two years,\" according to the report.\u003c/p>\n\u003cp>\"It is clear that FDA could have done more in this case to have compelled the facility to act more quickly,\" Seife told us.\u003c/p>\n\u003cp>Overall, the report concludes that the FDA \"consistently failed to conduct timely followup inspections to ensure that facilities corrected significant inspection violations.\" And in 17 percent of cases, the FDA did not conduct a follow-up inspection at all. Also, in some instances where inspectors found significant violations, the FDA took no enforcement action.\u003c/p>\n\u003cp>The Food Safety Modernization Act, which was signed into law in 2011, aims to ensure a prevention-oriented approach to food safety. The law gave FDA new enforcement authority so the agency could better respond to problems. But the new report concludes that the FDA has rarely taken advantage of these new tools.\u003c/p>\n\u003cp>\"We think FDA really needs to do more to take swift and effective action\" to ensure that safety problems at food facilities are fixed promptly, Seife says.\u003c/p>\n\u003cp>Officials at the FDA have \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">reviewed the report\u003c/a>. The agency's response is included as an appendix. \"FDA agrees that there are challenges in its conduct of domestic inspections,\" writes Lisa Rovin, deputy associate commissioner for public health strategy and analysis at the FDA.\u003c/p>\n\u003cp>Rovin says that FDA concurs with the recommendations in the inspector general's report, including the need to ensure better use of resources and to take appropriate action against all facilities with significant violations.\u003c/p>\n\u003cp>In a response from the FDA on Wednesday, a spokesperson said the agency is working as effectively and rapidly as possible to implement the changes brought forth by the Food Safety Modernization Act. She says \"our commitment to public health remains strong and unwavering.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The health department's inspector general says FDA often fails to follow up in a timely way when it uncovers big problems, like unsanitary conditions or the presence of pathogens, at food facilities.","status":"publish","parent":0,"modified":1506641503,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":510},"headData":{"title":"FDA Not Doing Enough To Fix Serious Food Safety Violations, Report Finds | KQED","description":"The health department's inspector general says FDA often fails to follow up in a timely way when it uncovers big problems, like unsanitary conditions or the presence of pathogens, at food facilities.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"FDA Not Doing Enough To Fix Serious Food Safety Violations, Report Finds","datePublished":"2017-09-28T23:30:58.000Z","dateModified":"2017-09-28T23:31:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"121100 https://ww2.kqed.org/bayareabites/?p=121100","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/28/fda-not-doing-enough-to-fix-serious-food-safety-violations-report-finds/","disqusTitle":"FDA Not Doing Enough To Fix Serious Food Safety Violations, Report Finds","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Gosia Wozniacka","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"AP","nprStoryId":"554026398","nprApiLink":"http://api.npr.org/query?id=554026398&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/09/27/554026398/what-happens-when-fda-finds-serious-violations-in-food-facilities-not-enough?ft=nprml&f=554026398","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Sep 2017 19:06:00 -0400","nprStoryDate":"Wed, 27 Sep 2017 16:35:00 -0400","nprLastModifiedDate":"Wed, 27 Sep 2017 21:24:57 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/09/20170927_atc_new_report_concludes_fda_not_doing_enough_to_fix_serious_safety_violations.mp3?orgId=1&topicId=1128&d=178&p=2&story=554026398&t=progseg&e=553937269&seg=3&ft=nprml&f=554026398","nprAudioM3u":"http://api.npr.org/m3u/1554064660-159a6e.m3u?orgId=1&topicId=1128&d=178&p=2&story=554026398&t=progseg&e=553937269&seg=3&ft=nprml&f=554026398","path":"/bayareabites/121100/fda-not-doing-enough-to-fix-serious-food-safety-violations-report-finds","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/09/20170927_atc_new_report_concludes_fda_not_doing_enough_to_fix_serious_safety_violations.mp3?orgId=1&topicId=1128&d=178&p=2&story=554026398&t=progseg&e=553937269&seg=3&ft=nprml&f=554026398","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/09/20170927_atc_new_report_concludes_fda_not_doing_enough_to_fix_serious_safety_violations.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Every year about 130,000 people in the U.S. are hospitalized with a foodborne illness, and 3,000 people die.\u003c/p>\n\u003cp>To protect against this, the Food and Drug Administration inspects facilities that produce and handle food to ensure safety and compliance with regulations.\u003c/p>\n\u003cp>But a \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">new report\u003c/a> from the Department of Health and Human Services' Office of Inspector General raises some red flags about the inspections program.\u003c/p>\n\u003cp>\"We found a number of weaknesses in the way that FDA is protecting the food supply,\" Meridith Seife, the deputy regional inspector general, told us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, FDA often relies on facilities to voluntarily correct violations, which can be ineffective.\u003c/p>\n\u003cp>Consider this case: Back in 2013, when FDA inspectors went into a facility in Kansas that produces beans and sauces, they uncovered serious problems.\u003c/p>\n\u003cp>\"Inspectors found rainwater leaking through the roof, directly above where food was being prepared,\" Seife says. \"And perhaps most worrisome, the inspection revealed the presence of listeria throughout the facility.\" Listeria is a pathogen that can cause life-threatening illness.\u003c/p>\n\u003cp>The FDA issued a warning letter to the facility and requested prompt correction. But the problems were not fixed. \"These violations went uncorrected for the next two years,\" according to the report.\u003c/p>\n\u003cp>\"It is clear that FDA could have done more in this case to have compelled the facility to act more quickly,\" Seife told us.\u003c/p>\n\u003cp>Overall, the report concludes that the FDA \"consistently failed to conduct timely followup inspections to ensure that facilities corrected significant inspection violations.\" And in 17 percent of cases, the FDA did not conduct a follow-up inspection at all. Also, in some instances where inspectors found significant violations, the FDA took no enforcement action.\u003c/p>\n\u003cp>The Food Safety Modernization Act, which was signed into law in 2011, aims to ensure a prevention-oriented approach to food safety. The law gave FDA new enforcement authority so the agency could better respond to problems. But the new report concludes that the FDA has rarely taken advantage of these new tools.\u003c/p>\n\u003cp>\"We think FDA really needs to do more to take swift and effective action\" to ensure that safety problems at food facilities are fixed promptly, Seife says.\u003c/p>\n\u003cp>Officials at the FDA have \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">reviewed the report\u003c/a>. The agency's response is included as an appendix. \"FDA agrees that there are challenges in its conduct of domestic inspections,\" writes Lisa Rovin, deputy associate commissioner for public health strategy and analysis at the FDA.\u003c/p>\n\u003cp>Rovin says that FDA concurs with the recommendations in the inspector general's report, including the need to ensure better use of resources and to take appropriate action against all facilities with significant violations.\u003c/p>\n\u003cp>In a response from the FDA on Wednesday, a spokesperson said the agency is working as effectively and rapidly as possible to implement the changes brought forth by the Food Safety Modernization Act. She says \"our commitment to public health remains strong and unwavering.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/121100/fda-not-doing-enough-to-fix-serious-food-safety-violations-report-finds","authors":["byline_bayareabites_121100"],"categories":["bayareabites_10028","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_2608","bayareabites_11544"],"featImg":"bayareabites_121104","label":"source_bayareabites_121100"},"bayareabites_117671":{"type":"posts","id":"bayareabites_117671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117671","score":null,"sort":[1495556189000]},"guestAuthors":[],"slug":"nacho-cheese-sauce-tainted-with-botulism-kills-california-man","title":"Nacho Cheese Sauce Tainted With Botulism Kills California Man","publishDate":1495556189,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A rare outbreak of botulism has hospitalized nine people and killed one man in northern California, health officials say.\u003c/p>\n\u003cp>The outbreak began early last month when several people fell ill after eating nacho cheese sauce bought at a gas station in Walnut Grove, Calif., just outside Sacramento.\u003c/p>\n\u003cp>Health officials removed four batches of nacho cheese sauce from the Valley Oak Food and Fuel gas station on May 5. Now, that cheese has tested positive for the botulinum toxin, the California Department of Public Health \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">says\u003c/a>.\u003c/p>\n\u003cp>In a statement issued Monday, the department said it \"believes there is no continuing risk to the public.\"\u003c/p>\n\u003cp>The man who died, Martin Galindo, had been in the hospital for several weeks before his death, according to a \u003ca href=\"https://www.gofundme.com/support-for-martins-recovery\">GoFundMe page\u003c/a> created by his family. He had been on a ventilator and eventually fell into a coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Botulism is \u003ca href=\"https://www.cdc.gov/botulism/\">caused by\u003c/a> a toxin secreted by the bacterium \u003cem>Clostridium botulinum. \u003c/em>The toxin attacks the nervous system, causing blurry vision, slurred speech, paralysis and difficulty breathing. In about 3 to 5 percent of cases, botulism is fatal, even when it's treated with antitoxin.\u003c/p>\n\u003cp>Botulism is rare these days. Each year, there only about 20 cases in adults, linked to food poisoning, \u003ca href=\"https://www.cdc.gov/botulism/surveillance.html\">according to\u003c/a> the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>The source is often \u003ca href=\"https://www.cdc.gov/botulism/consumer.html\">home-canned food\u003c/a>, although sometimes the toxin does show up in retail products, like chopped garlic in oil, carrot juice and \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm179201.htm\">chili pepper sauce\u003c/a>.\u003c/p>\n\u003cp>\"As we head into the summer barbecue season, both indoor and outdoor chefs need to be on guard against all foodborne illnesses,\" said Dr. Karen Smith of the California Department of Public Health in a \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">statement\u003c/a> Monday.\u003c/p>\n\u003cp>The U.S. Department of Agriculture gives detailed \u003ca href=\"http://nchfp.uga.edu/publications/publications_usda.html\">instructions\u003c/a> for how to can foods safely, and the CDC has a list of recommendations to help prevent botulism in your canned food. For example:\u003c/p>\n\u003cul>\n\u003cli>Store the food at 50 to 70 degrees Fahrenheit before opening.\u003c/li>\n\u003cli>Use the food within one year after canning.\u003c/li>\n\u003cli>Don't use cans that are swollen, cracked or squirt liquid or foam when you open them.\u003c/li>\n\u003cli>Boil foods low in acid for 10 minutes before eating. These foods include asparagus, beets, green beans, potatoes, some tomatoes, seafood and meat. High temperature will inactivate the toxin.\u003c/li>\n\u003c/ul>\n\u003cp>For retail products, store oils infused with garlic, chili sauces and canned cheeses in the refrigerator. And don't use them after their expiration dates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"An outbreak of botulism caused by nacho cheese sauce from a gas station has hospitalized nine people and killed one man in northern California.","status":"publish","parent":0,"modified":1495556190,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":406},"headData":{"title":"Nacho Cheese Sauce Tainted With Botulism Kills California Man | KQED","description":"An outbreak of botulism caused by nacho cheese sauce from a gas station has hospitalized nine people and killed one man in northern California.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Nacho Cheese Sauce Tainted With Botulism Kills California Man","datePublished":"2017-05-23T16:16:29.000Z","dateModified":"2017-05-23T16:16:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117671 https://ww2.kqed.org/bayareabites/?p=117671","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/23/nacho-cheese-sauce-tainted-with-botulism-kills-california-man/","disqusTitle":"Nacho Cheese Sauce Tainted With Botulism Kills California Man","nprImageCredit":"Jennifer Oosthuizen","nprByline":"Michaeleen Doucleff, NPR Food","nprImageAgency":"CDC","nprStoryId":"529589579","nprApiLink":"http://api.npr.org/query?id=529589579&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/23/529589579/nacho-cheese-sauce-tainted-with-botulism-kills-california-man?ft=nprml&f=529589579","nprRetrievedStory":"1","nprPubDate":"Tue, 23 May 2017 02:26:00 -0400","nprStoryDate":"Tue, 23 May 2017 00:45:00 -0400","nprLastModifiedDate":"Tue, 23 May 2017 02:26:09 -0400","path":"/bayareabites/117671/nacho-cheese-sauce-tainted-with-botulism-kills-california-man","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A rare outbreak of botulism has hospitalized nine people and killed one man in northern California, health officials say.\u003c/p>\n\u003cp>The outbreak began early last month when several people fell ill after eating nacho cheese sauce bought at a gas station in Walnut Grove, Calif., just outside Sacramento.\u003c/p>\n\u003cp>Health officials removed four batches of nacho cheese sauce from the Valley Oak Food and Fuel gas station on May 5. Now, that cheese has tested positive for the botulinum toxin, the California Department of Public Health \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">says\u003c/a>.\u003c/p>\n\u003cp>In a statement issued Monday, the department said it \"believes there is no continuing risk to the public.\"\u003c/p>\n\u003cp>The man who died, Martin Galindo, had been in the hospital for several weeks before his death, according to a \u003ca href=\"https://www.gofundme.com/support-for-martins-recovery\">GoFundMe page\u003c/a> created by his family. He had been on a ventilator and eventually fell into a coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Botulism is \u003ca href=\"https://www.cdc.gov/botulism/\">caused by\u003c/a> a toxin secreted by the bacterium \u003cem>Clostridium botulinum. \u003c/em>The toxin attacks the nervous system, causing blurry vision, slurred speech, paralysis and difficulty breathing. In about 3 to 5 percent of cases, botulism is fatal, even when it's treated with antitoxin.\u003c/p>\n\u003cp>Botulism is rare these days. Each year, there only about 20 cases in adults, linked to food poisoning, \u003ca href=\"https://www.cdc.gov/botulism/surveillance.html\">according to\u003c/a> the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>The source is often \u003ca href=\"https://www.cdc.gov/botulism/consumer.html\">home-canned food\u003c/a>, although sometimes the toxin does show up in retail products, like chopped garlic in oil, carrot juice and \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm179201.htm\">chili pepper sauce\u003c/a>.\u003c/p>\n\u003cp>\"As we head into the summer barbecue season, both indoor and outdoor chefs need to be on guard against all foodborne illnesses,\" said Dr. Karen Smith of the California Department of Public Health in a \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">statement\u003c/a> Monday.\u003c/p>\n\u003cp>The U.S. Department of Agriculture gives detailed \u003ca href=\"http://nchfp.uga.edu/publications/publications_usda.html\">instructions\u003c/a> for how to can foods safely, and the CDC has a list of recommendations to help prevent botulism in your canned food. For example:\u003c/p>\n\u003cul>\n\u003cli>Store the food at 50 to 70 degrees Fahrenheit before opening.\u003c/li>\n\u003cli>Use the food within one year after canning.\u003c/li>\n\u003cli>Don't use cans that are swollen, cracked or squirt liquid or foam when you open them.\u003c/li>\n\u003cli>Boil foods low in acid for 10 minutes before eating. These foods include asparagus, beets, green beans, potatoes, some tomatoes, seafood and meat. High temperature will inactivate the toxin.\u003c/li>\n\u003c/ul>\n\u003cp>For retail products, store oils infused with garlic, chili sauces and canned cheeses in the refrigerator. And don't use them after their expiration dates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117671/nacho-cheese-sauce-tainted-with-botulism-kills-california-man","authors":["byline_bayareabites_117671"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_2035"],"tags":["bayareabites_15858","bayareabites_11544","bayareabites_15859"],"featImg":"bayareabites_117672","label":"bayareabites"},"bayareabites_112578":{"type":"posts","id":"bayareabites_112578","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112578","score":null,"sort":[1475962522000]},"guestAuthors":[],"slug":"backyard-chickens-linked-to-record-high-in-salmonella-infections-cdc-says","title":"Backyard Chickens Linked To Record High In Salmonella Infections, CDC Says","publishDate":1475962522,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>You don't need us to tell you that backyard chickens have become an urban (and suburban) obsession.\u003c/p>\n\u003cp>But here's what you may not know: The Centers for Disease Control and Prevention has \u003ca href=\"http://www.cdc.gov/salmonella/live-poultry-05-16/index.html/\">documented\u003c/a> a record high number of salmonella infections linked to these domestic flocks.\u003c/p>\n\u003cp>\"This year saw the largest number of illnesses linked to contact with backyard poultry ever recorded,\" the CDC writes in an investigation update.\u003c/p>\n\u003cp>So far this year, 895 people from 48 states have gotten sick, and 209 people have been hospitalized. In Mississippi, a salmonella infection linked to backyard poultry was determined to be the cause of death of one person.\u003c/p>\n\u003cp>It's no surprise that chickens can harbor bacteria that can make us sick. \"It's common for chickens, ducks and other poultry to carry \u003cem>Salmonella\u003c/em>, a type of germ that naturally lives in the intestines,\" \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">explains\u003c/a> the CDC.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years back,\u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\"> we reported\u003c/a> on a 2012 salmonella outbreak that sickened 195 people, most of whom had been in contact with live chickens. In that outbreak, many of those sickened had purchased chickens from a mail-order hatchery in Ohio.\u003c/p>\n\u003cp>So, the best defense against an infection? Wash your hands after any contact with a chicken or \"anything in the area where they live and roam,\" urges the CDC.\u003c/p>\n\u003cp>This year, about 30 percent of the documented infections were in small children, 5 years or younger. The CDC says children are \"much more likely to get sick from contact with chicken and other live poultry,\" so the recommendation is that children under 5 shouldn't handle or touch the birds. Some backyard chickens enthusiasts have \u003ca href=\"http://blog.mypetchicken.com/2015/07/17/salmonella-the-cdc-and-handling-pet-chickens/\">pushed back\u003c/a> against this advice.\u003c/p>\n\u003cp>So what else can you do to protect yourself? Don't kiss your chickens! As my colleague Jason Beaubien \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/07/16/423204177/chicken-owners-brood-over-cdc-advice-not-to-kiss-cuddle-birds\">reported\u003c/a> this summer, it's easy to start thinking of your backyard chickens as family pets. But you may be better off creating some personal boundaries. \"We do not recommend snuggling or kissing the birds, \" the CDC's Megin Nichols told Beaubien.\u003c/p>\n\u003cp>I understand the appeal of backyard chickens, especially given the gift they keep giving with fresh-laid eggs. And baby chicks — with their bright yellow fluff — are adorable. Earlier this spring, we brought a few home from a local farm on a temporary loan, and my daughter — who named them Rosie and Sweet Pea — bonded with them immediately.\u003c/p>\n\u003cp>We did wash hands, thoroughly, after every play session, and no one got sick. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Urban chickens are a thing, we know, but backyard birds can carry pathogens. And so far this year, 895 people from 48 states have gotten sick, and a few hundred were hospitalized. One person died.","status":"publish","parent":0,"modified":1475962522,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":421},"headData":{"title":"Backyard Chickens Linked To Record High In Salmonella Infections, CDC Says | KQED","description":"Urban chickens are a thing, we know, but backyard birds can carry pathogens. And so far this year, 895 people from 48 states have gotten sick, and a few hundred were hospitalized. One person died.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Backyard Chickens Linked To Record High In Salmonella Infections, CDC Says","datePublished":"2016-10-08T21:35:22.000Z","dateModified":"2016-10-08T21:35:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112578 http://ww2.kqed.org/bayareabites/?p=112578","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/08/backyard-chickens-linked-to-record-high-in-salmonella-infections-cdc-says/","disqusTitle":"Backyard Chickens Linked To Record High In Salmonella Infections, CDC Says","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Charles Dharapak","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"AP","nprStoryId":"497068269","nprApiLink":"http://api.npr.org/query?id=497068269&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/08/497068269/backyard-chickens-linked-to-record-high-in-salmonella-infections-cdc-says?ft=nprml&f=497068269","nprRetrievedStory":"1","nprPubDate":"Sat, 08 Oct 2016 13:38:00 -0400","nprStoryDate":"Sat, 08 Oct 2016 13:12:00 -0400","nprLastModifiedDate":"Sat, 08 Oct 2016 13:38:12 -0400","path":"/bayareabites/112578/backyard-chickens-linked-to-record-high-in-salmonella-infections-cdc-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don't need us to tell you that backyard chickens have become an urban (and suburban) obsession.\u003c/p>\n\u003cp>But here's what you may not know: The Centers for Disease Control and Prevention has \u003ca href=\"http://www.cdc.gov/salmonella/live-poultry-05-16/index.html/\">documented\u003c/a> a record high number of salmonella infections linked to these domestic flocks.\u003c/p>\n\u003cp>\"This year saw the largest number of illnesses linked to contact with backyard poultry ever recorded,\" the CDC writes in an investigation update.\u003c/p>\n\u003cp>So far this year, 895 people from 48 states have gotten sick, and 209 people have been hospitalized. In Mississippi, a salmonella infection linked to backyard poultry was determined to be the cause of death of one person.\u003c/p>\n\u003cp>It's no surprise that chickens can harbor bacteria that can make us sick. \"It's common for chickens, ducks and other poultry to carry \u003cem>Salmonella\u003c/em>, a type of germ that naturally lives in the intestines,\" \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">explains\u003c/a> the CDC.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years back,\u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\"> we reported\u003c/a> on a 2012 salmonella outbreak that sickened 195 people, most of whom had been in contact with live chickens. In that outbreak, many of those sickened had purchased chickens from a mail-order hatchery in Ohio.\u003c/p>\n\u003cp>So, the best defense against an infection? Wash your hands after any contact with a chicken or \"anything in the area where they live and roam,\" urges the CDC.\u003c/p>\n\u003cp>This year, about 30 percent of the documented infections were in small children, 5 years or younger. The CDC says children are \"much more likely to get sick from contact with chicken and other live poultry,\" so the recommendation is that children under 5 shouldn't handle or touch the birds. Some backyard chickens enthusiasts have \u003ca href=\"http://blog.mypetchicken.com/2015/07/17/salmonella-the-cdc-and-handling-pet-chickens/\">pushed back\u003c/a> against this advice.\u003c/p>\n\u003cp>So what else can you do to protect yourself? Don't kiss your chickens! As my colleague Jason Beaubien \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/07/16/423204177/chicken-owners-brood-over-cdc-advice-not-to-kiss-cuddle-birds\">reported\u003c/a> this summer, it's easy to start thinking of your backyard chickens as family pets. But you may be better off creating some personal boundaries. \"We do not recommend snuggling or kissing the birds, \" the CDC's Megin Nichols told Beaubien.\u003c/p>\n\u003cp>I understand the appeal of backyard chickens, especially given the gift they keep giving with fresh-laid eggs. And baby chicks — with their bright yellow fluff — are adorable. Earlier this spring, we brought a few home from a local farm on a temporary loan, and my daughter — who named them Rosie and Sweet Pea — bonded with them immediately.\u003c/p>\n\u003cp>We did wash hands, thoroughly, after every play session, and no one got sick. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112578/backyard-chickens-linked-to-record-high-in-salmonella-infections-cdc-says","authors":["byline_bayareabites_112578"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_10566","bayareabites_10994","bayareabites_11544","bayareabites_2037","bayareabites_3702"],"featImg":"bayareabites_112579","label":"source_bayareabites_112578"},"bayareabites_111066":{"type":"posts","id":"bayareabites_111066","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111066","score":null,"sort":[1469736584000]},"guestAuthors":[],"slug":"cookie-dough-blues-how-e-coli-is-sneaking-into-our-forbidden-snack","title":"Cookie Dough Blues: How E. Coli Is Sneaking Into Our Forbidden Snack","publishDate":1469736584,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Flour seems innocuous. We've long been warned to wash our hands after handling chicken, and to cook our hamburgers well. We wash lettuce that came straight from the field. But really, flour?\u003c/p>\n\u003cp>This week, the Centers for Disease Control and Prevention reminded everyone that flour is, in fact, a raw, uncooked food, just like those fresh greens. Yes, it can make you sick.\u003c/p>\n\u003cp>The agency \u003ca href=\"http://www.cdc.gov/ecoli/2016/o121-06-16/index.html\">announced\u003c/a> that 46 people, so far, have been sickened by E. coli that apparently contaminated flour sold by General Mills. The first case was reported seven months ago, and the outbreak continues. Tests haven't actually detected disease-causing E. coli in the company's products, but General Mills has recalled the batches of flour that included packages sold to people who got sick.\u003c/p>\n\u003cp>But how does flour become contaminated in the first place?\u003c/p>\n\u003cfigure id=\"attachment_111068\" class=\"wp-caption aligncenter\" style=\"max-width: 3430px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg\" alt=\"A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside.\" width=\"3430\" height=\"1929\" class=\"size-full wp-image-111068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg 3430w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-960x540.jpg 960w\" sizes=\"(max-width: 3430px) 100vw, 3430px\">\u003cfigcaption class=\"wp-caption-text\">A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside. \u003ccite>(Courtesy of AIB International)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.ndsu.edu/vetandmicro/people/faculty/research-faculty/charlene-wolf-hall\">Charlene Wolf-Hall\u003c/a>, a food microbiologist who is currently vice provost at North Dakota State University, says it could happen almost anywhere from wheat field to flour mill. The prime suspects are wild creatures that carry E. coli or salmonella. \"It could be bugs, it could be birds, it could be rodents, it could be people with their hands — you just don't really know what the source is,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scientists have \u003ca href=\"http://aem.asm.org/content/81/3/1101\">found\u003c/a> that the wind can carry disease-causing bacteria from cattle feedlots to fields nearby.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ag.ndsu.edu/plantsciences/people/faculty/manthey\">Frank Manthey\u003c/a>, a specialist on wheat at North Dakota State University, says wheat is especially vulnerable after harvest. \"All animals want to eat it. It's good food,\" he says. Wheat is usually stored in animal-proof bins, but during busy harvest times, it may end up sitting outside for a while, where animals can more easily get to it.\u003c/p>\n\u003cp>Wheat is cleaned before milling, but that doesn't kill bacteria. In fact, according to Wolf-Hall, bacteria that might have been on just a few contaminated kernels of grain can spread more widely when they're ground up into flour. And \"the wheat bran is actually going to have a lot more than the flour,\" Wolf-Hall says, because the outer surface of the wheat kernels are more likely to be contaminated.\u003c/p>\n\u003cp>Applying heat could kill the bacteria, but doing so would be \"challenging and expensive,\" says Wolf-Hall. According to Stephanie Lopez, vice president of Food Safety Services for AIB International, using heat also can \"impact the functionality of the flour, which affects end-product quality for baked goods.\" Irradiation would also eliminate bacteria, but companies have been unwilling to adopt it for fear of consumer resistance.\u003c/p>\n\u003cp>One small flour producer, Ardent Mills, sells a special \u003ca href=\"http://www.ardentmills.com/uploads/Ardent_Mills_SafeGuard.pdf\">version\u003c/a> of flour that's been treated using a \"proprietary, all-natural\" process to get rid of bacteria, but the company isn't revealing how that process works. In a statement, Ardent Mills told The Salt that its \"SafeGuard\" flour is only a small part of its business. It's primarily intended for companies that use flour in ready-to-use products such as cookie dough ice cream or refrigerated cookie dough.\u003c/p>\n\u003cp>All of which means that you should think of raw flour more like unwashed raw vegetables than, say, pasteurized milk. It needs to be cooked before you eat it.\u003c/p>\n\u003cp>That's how we normally consume flour, of course. Which is why disease outbreaks linked to flour are relatively uncommon. The one that attracted the most attention \u003ca href=\"http://www.cdc.gov/ecoli/2009/cookie-dough-6-30-2009.html\">occurred\u003c/a> in 2009, when raw, prepackaged cookie dough sickened 72 people. Most of the people who got sick were teenagers or children and 71 percent were female, perhaps reflecting the demographic composition of America's cookie-makers — or cookie dough tasters. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Most people know not to eat raw cookie dough. But now it's serious: 46 people have now been sickened with E. coli-tainted flour. Here's how contamination might be occurring.","status":"publish","parent":0,"modified":1469736584,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":648},"headData":{"title":"Cookie Dough Blues: How E. Coli Is Sneaking Into Our Forbidden Snack | KQED","description":"Most people know not to eat raw cookie dough. But now it's serious: 46 people have now been sickened with E. coli-tainted flour. Here's how contamination might be occurring.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cookie Dough Blues: How E. Coli Is Sneaking Into Our Forbidden Snack","datePublished":"2016-07-28T20:09:44.000Z","dateModified":"2016-07-28T20:09:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111066 http://ww2.kqed.org/bayareabites/?p=111066","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/28/cookie-dough-blues-how-e-coli-is-sneaking-into-our-forbidden-snack/","disqusTitle":"Cookie Dough Blues: How E. Coli Is Sneaking Into Our Forbidden Snack","nprImageCredit":"Larry Crowe","nprByline":"Dan Charles, NPR Food","nprImageAgency":"AP","nprStoryId":"487640358","nprApiLink":"http://api.npr.org/query?id=487640358&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/07/28/487640358/cookie-dough-blues-how-e-coli-is-sneaking-into-our-forbidden-snack?ft=nprml&f=487640358","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Jul 2016 13:53:00 -0400","nprStoryDate":"Thu, 28 Jul 2016 13:45:00 -0400","nprLastModifiedDate":"Thu, 28 Jul 2016 13:53:44 -0400","path":"/bayareabites/111066/cookie-dough-blues-how-e-coli-is-sneaking-into-our-forbidden-snack","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Flour seems innocuous. We've long been warned to wash our hands after handling chicken, and to cook our hamburgers well. We wash lettuce that came straight from the field. But really, flour?\u003c/p>\n\u003cp>This week, the Centers for Disease Control and Prevention reminded everyone that flour is, in fact, a raw, uncooked food, just like those fresh greens. Yes, it can make you sick.\u003c/p>\n\u003cp>The agency \u003ca href=\"http://www.cdc.gov/ecoli/2016/o121-06-16/index.html\">announced\u003c/a> that 46 people, so far, have been sickened by E. coli that apparently contaminated flour sold by General Mills. The first case was reported seven months ago, and the outbreak continues. Tests haven't actually detected disease-causing E. coli in the company's products, but General Mills has recalled the batches of flour that included packages sold to people who got sick.\u003c/p>\n\u003cp>But how does flour become contaminated in the first place?\u003c/p>\n\u003cfigure id=\"attachment_111068\" class=\"wp-caption aligncenter\" style=\"max-width: 3430px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg\" alt=\"A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside.\" width=\"3430\" height=\"1929\" class=\"size-full wp-image-111068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg 3430w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-960x540.jpg 960w\" sizes=\"(max-width: 3430px) 100vw, 3430px\">\u003cfigcaption class=\"wp-caption-text\">A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside. \u003ccite>(Courtesy of AIB International)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.ndsu.edu/vetandmicro/people/faculty/research-faculty/charlene-wolf-hall\">Charlene Wolf-Hall\u003c/a>, a food microbiologist who is currently vice provost at North Dakota State University, says it could happen almost anywhere from wheat field to flour mill. The prime suspects are wild creatures that carry E. coli or salmonella. \"It could be bugs, it could be birds, it could be rodents, it could be people with their hands — you just don't really know what the source is,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scientists have \u003ca href=\"http://aem.asm.org/content/81/3/1101\">found\u003c/a> that the wind can carry disease-causing bacteria from cattle feedlots to fields nearby.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ag.ndsu.edu/plantsciences/people/faculty/manthey\">Frank Manthey\u003c/a>, a specialist on wheat at North Dakota State University, says wheat is especially vulnerable after harvest. \"All animals want to eat it. It's good food,\" he says. Wheat is usually stored in animal-proof bins, but during busy harvest times, it may end up sitting outside for a while, where animals can more easily get to it.\u003c/p>\n\u003cp>Wheat is cleaned before milling, but that doesn't kill bacteria. In fact, according to Wolf-Hall, bacteria that might have been on just a few contaminated kernels of grain can spread more widely when they're ground up into flour. And \"the wheat bran is actually going to have a lot more than the flour,\" Wolf-Hall says, because the outer surface of the wheat kernels are more likely to be contaminated.\u003c/p>\n\u003cp>Applying heat could kill the bacteria, but doing so would be \"challenging and expensive,\" says Wolf-Hall. According to Stephanie Lopez, vice president of Food Safety Services for AIB International, using heat also can \"impact the functionality of the flour, which affects end-product quality for baked goods.\" Irradiation would also eliminate bacteria, but companies have been unwilling to adopt it for fear of consumer resistance.\u003c/p>\n\u003cp>One small flour producer, Ardent Mills, sells a special \u003ca href=\"http://www.ardentmills.com/uploads/Ardent_Mills_SafeGuard.pdf\">version\u003c/a> of flour that's been treated using a \"proprietary, all-natural\" process to get rid of bacteria, but the company isn't revealing how that process works. In a statement, Ardent Mills told The Salt that its \"SafeGuard\" flour is only a small part of its business. It's primarily intended for companies that use flour in ready-to-use products such as cookie dough ice cream or refrigerated cookie dough.\u003c/p>\n\u003cp>All of which means that you should think of raw flour more like unwashed raw vegetables than, say, pasteurized milk. It needs to be cooked before you eat it.\u003c/p>\n\u003cp>That's how we normally consume flour, of course. Which is why disease outbreaks linked to flour are relatively uncommon. The one that attracted the most attention \u003ca href=\"http://www.cdc.gov/ecoli/2009/cookie-dough-6-30-2009.html\">occurred\u003c/a> in 2009, when raw, prepackaged cookie dough sickened 72 people. Most of the people who got sick were teenagers or children and 71 percent were female, perhaps reflecting the demographic composition of America's cookie-makers — or cookie dough tasters. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111066/cookie-dough-blues-how-e-coli-is-sneaking-into-our-forbidden-snack","authors":["byline_bayareabites_111066"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_2035"],"tags":["bayareabites_4289","bayareabites_11544","bayareabites_15545"],"featImg":"bayareabites_111067","label":"bayareabites"},"bayareabites_109671":{"type":"posts","id":"bayareabites_109671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109671","score":null,"sort":[1463841087000]},"guestAuthors":[],"slug":"new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","title":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions","publishDate":1463841087,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Mechanically tenderized meat — which has been punctured with needles to break down the muscle fibers and make it easier to chew — has a greater chance of being contaminated and making you sick.","status":"publish","parent":0,"modified":1463841199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":632},"headData":{"title":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions | KQED","description":"Mechanically tenderized meat — which has been punctured with needles to break down the muscle fibers and make it easier to chew — has a greater chance of being contaminated and making you sick.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions","datePublished":"2016-05-21T14:31:27.000Z","dateModified":"2016-05-21T14:33:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109671 http://ww2.kqed.org/bayareabites/?p=109671","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/21/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions/","disqusTitle":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions","source":"Labeling and Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Lydia Zuraw, Kaiser Health News at NPR Food","nprImageAgency":"Lydia Zuraw/KHN for NPR","nprStoryId":"478859242","nprApiLink":"http://api.npr.org/query?id=478859242&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/20/478859242/new-labels-warn-that-a-tender-steak-could-be-a-little-dangerous?ft=nprml&f=478859242","nprRetrievedStory":"1","nprPubDate":"Fri, 20 May 2016 16:39:00 -0400","nprStoryDate":"Fri, 20 May 2016 15:25:00 -0400","nprLastModifiedDate":"Fri, 20 May 2016 16:39:50 -0400","path":"/bayareabites/109671/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109671/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","authors":["byline_bayareabites_109671"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_4289","bayareabites_11544","bayareabites_10774","bayareabites_243","bayareabites_753","bayareabites_15472","bayareabites_11808"],"featImg":"bayareabites_109672","label":"source_bayareabites_109671"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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