Raw Cookie Dough or not?

Since that late evening bowl of your favorite ice cream is not enough, you add that frozen scoop of chocolate chip cookie dough. Butter, cream, chocolate and a combination of granulated sugar sends satisfying impulses from your tongue directly to your brain, even before you pick up that first spoon. Did you just make that cookie dough in your kitchen or did you buy it from a store?

An FDA warning released earlier this week has consumers confused as to whether uncooked cookie dough is safe to eat because of potential contamination with a type of bacteria that can cause pain in your GI tract. You’re okay eating most commercial cookie dough products–in cookie dough ice cream, where the product is intended to be eaten uncooked.

Edible-Cookie-Dough-Recipe-Step-1Biggest concern is for people eating anything uncooked that contains flour purchased off the shelf or delivered in 50-pound bags to pizzerias and bakeries.

To be perfectly clear:

  • Do not eat any uncooked dough, cake batter, uncooked tortillas, etc. at home.
  • Do not allow your kids (or yourself) to play with dough or flour-based “clay” that some restaurants give away. Check with your day care center and make sure.

So, you wonder:

How can raw cookie dough sold commercially be safe while grandma’s wholesome recipe made at home runs the risk of giving you bloody diarrhea (sorry to gross you out)?

Why does no one seem to be talking about the risks of uncooked eggs that you also add to many home recipes?

The raw dough alarm

The Centers for Disease Control and Prevention (CDC) has been investigating the cause of severe intestinal symptoms in 20 states beginning back in December 2015. Ten people have been hospitalized and one patient went into a type of kidney failure called hemolytic uremic syndrome. These infections have ranged from age 1 to 95, with a median age of 18. Interestingly, 78% of people with the illness are female. I wonder who is guilty of tasting that cookie dough while prepping?

Thankfully – so far, no one has died from raw cookie dough illness.

Multistate-Outbreak-of-Shiga-toxin-producing-Escherichia-coli-O121-Infections-Linked-to-Flour-June-2016-E.-coli-CDCPhoto Credit: U.S. Centers for Disease Control and Prevention

A type of E. coli bacteria called Shiga toxin-producing E. coli O121, or STEC O121 is the common bacteria. Investigations reveal the most likely source of these bacteria is a factory in Kansas City, Missouri. As a result, General Mills issued a recall on May 31 of all sizes and varieties of Gold Medal Flour, Gold Medal Wondra Flour and Signature Kitchens. On June 11, the company confirmed that the FDA had found the bacteria in one sample among the many that were tested.

Because flour has a long shelf life, more cases may emerge.

Most manufacturers of pre-made cookie dough use a heat treatment for flour and a pasteurization process for eggs which, unrelated to this E. coli outbreak, are a known source of disease-causing Salmonella bacteria.

Lesson learned?

Just don’t make homemade cookie dough ice cream unless you have pasteurizing process and related equipment. If that’s your favorite flavor, buy commercially made products. Manufacturers (should) use ingredients that include treated flour and pasteurized eggs.

Don’t eat uncooked flour. Don’t play with it and then touch your face.  Processed foods can sometimes be safer for you than “natural.”

Fresh Produce – Bad for you?

As you take on the challenge to loose weight by eating healthier this New Year – do you know the following facts?

According to the Centers for Disease Control and Prevention’s (CDC) annual year in review, there were 16 multistate outbreaks of foodborne illnesses in the U.S. in 2011, with five of them involving fresh produce.

Fresh produce involved: romaine lettuce, cantaloupes (two outbreaks), whole papayas and alfalfa and spicy sprouts. Two outbreaks were related to nuts, one involving Turkish pine nuts and the other involving hazelnuts. Lists for recent years are on the CDC’s website. According to the CDC, 2011 was the most active year in recent history for foodborne illness outbreaks that crossed state lines.

Some of the headlines from last year:

  • Whole fresh papayas imported from Mexico were linked to 106 people infected with Salmonella Agona. The illnesses were in 25 states and were reported between January and August.
  • Whole fresh cantaloupes from a single farm in Guatemala and sold in the U.S. were linked to 20 people in 10 states with confirmed cases of Salmonella Panama. This happened between February and April.
  • Alfalfa and spicy sprouts produced by a company in Idaho, were linked to 25 confirmed cases of Salmonella Enteritidis in five states as of July. The illnesses were reported from April to July.
  • Whole fresh cantaloupes from Colorado, were linked to 146 people in 28 states that were infected with strains of listeria. As of December 30 people died. In addition, one woman who was pregnant at the time of illness had a miscarriage.
  • Fresh-cut romaine lettuce — distributed by a distributor in Oklahoma, to Supermarkets in the St. Louis area, and other locations was involved in E. coli O157:H7 infections. As of Nov. 30, 60 people infected had been confirmed in 10 states.
  • Do we need a better safety system?
  • Do we need more regulations?
  • Do we stop eating fresh produce items? Or
  • Do we take a chance?

Challenges for the growers, farmers and everyone:

Compliance is the key to the success of any food safety system and any new system should be flexible enough so that the growers can comply.  Produce growers vary in size ranging from larger operations that grow, pack, and ship their produce both in-state and across state lines, to very small farmers who sell all their produce directly to the local public.  Some irrigate from surface water, others use ground water, some are near livestock operation.

We must consider:

1. Flexibility. Flexibility per Best Management Practices is key to the success of any new food safety system. Different regions of the country use production land very differently.  Different regions of the country use production land differently, such as continual use of specific land for produce production versus shifting use of land between pasture, other crops and production of vegetables.

2. Sound Science. Any new practices should be based upon proven and effective food safety practices and sound science.  Most of produce is not produced in an indoor or enclosed environment and should not be regulated in a manner that is unrealistic to achieve.  May be the federal government take the time to fund and complete the science and research needed to determine the most appropriate and safe practices?

3. Existing resources. Program should be coordinated with State departments of agriculture or other agencies responsible for food safety, inspection and enforcement.  Such coordination will be crucial to the success and will prevent redundancy in programming.  The funding, education and training for inspectors should be bolstered.

4. Economy. The development of any new system should consider the economic impact on various size operations across the county. Any new system should be economically viable within existing industry structures that vary across the country.

As we move forward in enhancing the safest food system in the world, we must be cost-effective, practical, use proven science and allow flexibility by working with the stakeholders in developing the best practices. We do have a diverse food production system in this country.

Now, let me go consume that fresh salad I just prepared. I am hungry!

Listeria Lawyers

According to a recent article in Denver Post: The recent cantaloupe Listeria outbreak has few prime targets and these target companies have just $17 million in liability coverage for more than 130 illness cases. Experts in liability law believe that it could cost more than $100 million. The wide gap could make new legal targets out of grocery stores, distributors and auditors, and auditor labs, as victims seek large sums for compensation.

A lawyer and food-safety advocate, who is representing many cantaloupe-poisoning victims so far, said his early case research on the Colorado outbreak shows XYZ Farms has $2 million in liability coverage. Attorneys have sued XYZ Farm’s distributor, ABCD Produce of Texas also. But they only have $10 million in liability insurance. A 3rd party auditor that certified the cantaloupe farm’s safety practices before the outbreak has been threatened with lawsuits. This auditor company from California has $5 million in insurance.

The auditing company stands behind their audit as in line with cantaloupe-industry practices. They have never been sued, nor aware of any third-party auditing firms being sued under similar circumstances, according to an email from the President.

The 29 adult deaths and one miscarriage linked to the contaminated cantaloupe make the Colorado outbreak by some measures the deadliest since the Centers for Disease Control and Prevention (CDC) began tracking food illnesses in the 60s.

  • The 2008-09 salmonella outbreak traced to peanut butter was blamed for 714 illnesses and nine deaths. Of those, just more than 100 sued.
  • A spinach outbreak in 2006, about $100 million was spent to settle 110 lawsuits.

A Food and Drug Administration (FDA) probe at the farm found faulty machine, and improper washing and cooling methods. Colorado law makes it harder to sue stores in addition to the producer where the defect started, attorneys said. In the Listeria cases, attorneys may try to show retailers contributed by not demanding tougher farm audits, by failing to test for pathogens themselves, or by failing to wash the fruit one more time before sale. If the cantaloupe farm files for bankruptcy, claims would be put on hold until the assets and liability insurance are sorted out.

It’s unreasonable to hold grocery stores responsible for the safety of every item on their shelves, retailers say. “They have to rely on manufacturers to take care of that end of business and to make sure food items are ready for customer sale when they get them,” said president of the Rocky Mountain Food Industry Association, which represents more than 300 grocery stores in Colorado and Wyoming.

Many food-safety advocates say it’s time for everyone to take more responsibility, especially with foods that cause repeated damage. Hamburger, unpasteurized dairy, spinach, cantaloupes and other products have often been at the heart of dangerous outbreaks in recent years.

Compromising food safety:

Is it worth it?

Is it worth for a farm/processor/manufacturer to solely depend on the third-party audits to save a few bucks? Should they have higher food safety standards? Should they have a Quality Assurance specialist on staff to ensure that food safety precautions are in place in every step? Should they monitor whether their food safety and quality management systems are working – a bit more?

I share this information because these legal claim numbers are very alarming and they can hurt any company or a store/restaurant immensely.

Become PROACTIVE and hire a professionalIt can save you millions (as in 7 zeros).