Food Safety Network Blog

2009-11-19T08:37:00.004-05:00

Infosheet highlights:

Clean and sanitize utensils and work surfaces after preparing raw turkey for roasting.
Wash your hands after getting the turkey ready.
Cook your turkey to an internal temperature of 165°F.

You can download the infosheet here.

Germs live on musical instruments

2006-09-28T12:25:00.000-04:00

Today's infosheet is found here, the special food safety network band camp edition.

Click the pic to dowload the sheet

Bagged spinach outbreak?

2006-09-14T21:05:00.000-04:00

The FDA just announced a multi-state E. coli O157:H7 outbreak that appears to be linked to bagged spinach. 50 cases of illnesses have been reported including 8 HUS cases and sadly, one dealth.

From the FDA's press release:
Based on the current information, FDA advises that consumers not eat bagged fresh spinach at this time. Individuals who believe they may have experienced symptoms of illness after consuming bagged spinach are urged to contact their health care provider.

The unvarnished (and unpasteurized) truth

2006-08-11T13:37:00.000-04:00

11.aug.06, Dr. Douglas Powell, Commentary from the Food Safety Network

In May, 1943, Edsel Bryant Ford, son of auto magnate Henry Ford, died at the age of 49 in Detroit, of what some claimed was a broken heart.

Biology, however, decreed that Ford died of undulant fever, apparently brought on by drinking unpasteurized milk from the Ford dairy herd, at the behest of his father's mistaken belief that all things natural must be good.

Sixty years later, raw, unpasteurized milk is gaining in popularity for many of the same reasons as the broader organic and natural foods movement: some people think it's healthier, some people think it tastes better, and for some people it's part of their religion.
And some people get sick.

In June, more than 58 people in Wisconsin became ill after eating unpasteurized cheese curds contaminated with Campylobacter jejuni. The same bacteria sickened five people in Colorado in January after they drank raw milk from a dairy in Larimer County, Colo. In Dec. 2005, the Pima County Health Department in Arizona reported salmonella contamination in unpasteurized, raw milk produced by Colorado City's Meadowayne Dairy. The milk was sold at several natural and health food stores in the Tucson area. Earlier last year the New York State health department warned against consumption of some imported Mexican cheeses made from unpasteurized milk after identifying 35 cases from 2001 to 2004, including one infant death in 2004, attributed to Mycobacterium bovis, a form of TB found in cattle.

The rest of this story can be found at this location.

Getting it right matters

2006-07-19T15:50:00.000-04:00

It really does, especially when it comes to food safety communication. Below is a press release from a company regarding produce food safety management -- an important topic to some farmers -- and the company gets the info wrong.

The "E. coli H157 virus"???

The product may be great, but it's hard to be credible when you get the target pathogen you are talking about (and professing to have expertise about) wrong. In a press release especially.

Produce Safety & Security International responds to fresh produce industry's concern over the presence of E.coli H157
19.jul.06
Produce Safety & Security International, Inc.
Market Wire
Sandler Communications Inc.
Gabe Sandler
http://www.marketwire.com/mw/release_html_b1?release_id=145553
PRESCOTT, AZ -- Produce Safety and Security International, Inc (PINKSHEETS: PDSC), ("PDSC"), an ozone and chemical sanitation disinfectant process supplier to the food and medical industries, responds to the fresh produce industry's concern over recent outbreaks of E.coli H157 virus.
The FDA has directed the fresh produce industry to take preventative measures to prevent these outbreaks from occurring; therefore PDSC would like to provide further information concerning its FDA approved Ozone Process.

Click here for the rest of the release.

Cadbury Update

2006-07-07T12:15:00.000-04:00

This is turning out to be quite the story of an outbreak

We've got:

Three ill (including a child and a baby) in hospital -- potentially linked to the recall

The pulling of sponsorship to the loved Coronation St. as they felt it wasn't appropriate

The chance of kids going through piles of chocolate bars a la Charlie and the Chocolate Factory

Five months lag in a recall, and a potential cover-upgoing back to 2002

And now the UK Food Safety Authority puts out a press release referring to the indpendant Advisory Committee on the Microbiological Safety of Food (ACMSF) views on Cadbury's risk management -- And they say this: "Cadbury’s risk assessment does not address the risk of salmonella in chocolate in a way which the ACMSF would regard as a modern approach to risk assessment."

Yeah probably not -- It appears that there wasn't much risk analysis work going on at Cadbury's with respect to the potential of Salmonella entering their chocolate products.

Chocolate recall in the UK -- and in Canada

2006-06-27T16:02:00.000-04:00

Cadbury's in the UK has recalled about 1 million
chocolate bars due to potential salmonella contamination (and there are some in Canada as well).

An excerpt from the article:

The company said it had rectified the problem and was withdrawing the products "purely as a precautionary measure."

A spokesman for the Food Standards Agency was cited as saying on Sunday that Cadbury did not tell authorities about the contamination until this week, adding, "We were told on Monday that there was a problem occurring in January and that problem has gone on for a number of weeks before being corrected. We would have expected them to tell us."

Probably not the best example of risk management or risk communication here, though the company states:

"Our responsibility is to look after the welfare of our consumers and I can reassure you that our products are perfectly safe to eat and we have no evidence that anyone has been ill from eating them."

5 Months is a pretty long time.

The rest can be found here:

My memories of turtles -- and salmonella

2006-06-23T12:33:00.000-04:00

My first warm-blooded pets were two kittens a girl gave me near the end of university.

But growing up in late-1960s suburbia, my parents thought dogs should run on farms like their dogs had, and cats were a nuisance.

So I had a turtle.

Turtles were inexpensive, popular, and low maintenance, with an array of groovy pre-molded plastic housing designs to choose from. Invariably they would escape, only to be found days later behind the couch along with the skeleton of the class bunny my younger sister brought home from kindergarten for the weekend.

But eventually, replacement turtles became harder to come by. Reports started surfacing that people with pet turtles were getting sick. In 1975, the U.S. Food and Drug Administration (FDA) banned commercial distribution of turtles less than 4 inches in length and it has been estimated that the FDA ban prevents some 100,000 cases of salmonellosis among children each year.

Maybe I got sick from my turtle.

Maybe I picked up my turtle, rolled around on the carpet with it, pet it a bit, and then stuck my finger in my mouth. Maybe in my emotionally vacant adolescence I kissed my turtle. Who can remember?

The parents of 11 fifth-graders at Jefferson Elementary School in Milford, Mass. now confirmed with salmonella might be asking the same questions. The State Department of Public Health is looking at the water in the turtle's aquarium as a possible contaminator, while still exploring a link to a fifth-grade science experiment involving the dissection of owl pellets.

Despite the FDA ban, those small turtles are still allowed for educational purposes.

And apparently I wasn't the only pet-deprived child getting cuddly with a turtle. Josh Kiefer of Du Quoin, Ill. is tapping into yet another form of baby-boomer nostalgia and selling hundreds of supposedly salmonella-free red-eared slider turtles each month at his Sea Creatures shop.

"I can’t keep them in stock," said Kiefer recently in a local paper. "They’re very popular. I think it’s really kind of a retro thing for a lot of people."

The demand is certainly there -- legal or not.

In 2005, a Tampa newspaper reported that the number of businesses selling turtles illegally had surged in Florida, which a local epidemiologist said was responsible for an increase in human salmonella cases in the area. Breeding turtle couples are advertized for purchase on the Internet so tweens can spawn their own under 4-inch reptiles. And investigations of previous turtle-related outbreaks found that while many retailers were aware of the FDA ban, they attempted to circumvent it by giving away turtles with purchase of a turtle habitat -- groovy molding -- or by claiming that turtles were being distributed for educational purposes only.

And it's not just the turtles.

Australian researchers recently reported that a multidrug-resistant strain of Salmonella paratyphi B sent some children to the hospital with high fever and bloody diarrhea. Investigators used DNA fingerprinting to trace the source to fish tanks in the patients' homes.

Each spring, some children become infected with salmonella after receiving a baby chick or duckling for Easter -- probably like their parents before them.

Pocket pets, including rats, mice, rabbits, gerbils, hamsters, guinea pigs and ferrets, as well as rodents that are bought to feed other animals (such as snakes), can also carry potentially dangerous bacteria.

Contact with reptiles and amphibians accounts for an estimated 74,000 (6 percent) of approximately 1.2 million sporadic human Salmonella infections that occur annually in the United States.

Perhaps it is possible to raise and live with salmonella-free turtles. But, remember the first rule of public health: keep poop out of your mouth. Nostalgia is nice, but it's not a cure for salmonella.

---
Douglas Powell is an associate professor and scientific director of the Food Safety Network at Kansas State University.

dpowell@ksu.edu

Raw deal

2006-06-21T21:23:00.000-04:00

Georgia Frankenberg, registered sanitarian, milk producer and former connoisseur, asks, "We won’t allow our children to eat raw meat, raw eggs or -- heaven forbid -- raw poultry. Why would we allow them to drink raw milk?"

Frankenberg ended the raw milk flow to herself and her young son following the infamous Jack in the Box E. coli outbreak in 1993.

Today, 28 states permit the sale of raw milk and a number of consumers are willing to pay between $4.50 and $20 a gallon for what they perceive as the creamier taste and finer flavor of raw milk -- some reportedly spending as much as $30 to $50 a week to ensure a steady supply for their families.

On December 10, 2005, the Clark County Combined Health Unit and the Ohio State Department of Agriculture were alerted about two hospitalized children infected with Salmonella having consumed raw, unpasteurized milk purchased at a dairy-restaurant.
Selling raw, unpasteurized milk in Ohio is illegal. But that doesn’t stop enterprising folks from selling the illicit product under the guise of pet food. A good rule of thumb: do not feed your children pet food.

Earlier this year in Tennessee, the House Agriculture Committee defeated a bill that would have made raw, unpasteurized milk sales legal in a 7-5 vote.
Department of Agriculture general counsel Patricia Clark stated, “Other states that allow raw milk sales have had problems. An unknowing population could make very bad choices.”
In response to the bill that was “bottled up” in Tennessee in April, its sponsor, Rep. Glen Casada said, “It’s just interesting that we allow unhealthy habits like smoking, but we don’t allow for the sales of raw milk, which is healthy.”

Except we don't really allow little kids to smoke; and raw milk can be dangerous.

In January, the Washington State Department of Agriculture released the results of its investigation into an outbreak of E. coli O157:H7 that sickened 18 people, all of whom had consumed raw milk from an unlicensed dairy. Two kids almost died. Milk and environmental swaps taken from the milking area of the farm in question tested positive for E. coli O157:H7 -- the same strain found in the human illness case samples.
While most people recover from E.coli O157:H7, up to 10 per cent of cases go on to develop hemolytic uremic syndrome (HUS), which is characterized by kidney failure. It's not fun.

Washington is one of the 28 states that permits the sale of raw milk, so long as producers and processors are licensed to ensure that it’s safe from potentially lethal bacteria; in other words, monthly testing of milk and inspection of the farm and milk bottling room. The implicated farm was never licensed. In its defense the farm’s owners contend that food safety rules didn’t apply to them because they sold “cow-shares” to customers who bought a share in the farm -- not milk.

To date the owners of Dee Creek Farm, the Woodland dairy that caused the E. coli outbreak swear that they were not selling milk, and therefore not subject to license and testing.

New legislation was enacted in Washington State in February to safeguard public health by closing the loophole that allows people to purchase one or more shares in a milk cow, goat or sheep from an unlicensed dairy in return for a portion of the milk produced. Cow-shares must be licensed by the state. A first violation is a misdemeanor and a subsequent violation a gross misdemeanor punishable by a fine of $5,000 and up to a year in prison.

Washington state health officials note there was an E. coli outbreak in 2004 involving three people in Whatcom County tied to illegal raw milk, and in 2003, three people in Yakima County and eight in Skagit County became ill from tainted milk.

In 2005, four people including two children in Canada were hospitalized with bloody diarrhea and severe abdominal cramps caused by E. coli O157:H7 after drinking raw milk purchased from the back of a vehicle.

Earlier last year the New York State health department warned against consumption of some imported Mexican cheeses made from unpasteurized milk after identifying 35 cases from 2001 to 2004, including one infant death in 2004, attributed to Mycobacterium bovis, a form of TB found in cattle.

There are too many other such cases to mention.

Regardless, raw, unpasteurized milk has been gaining in popularity as part of the growing organic and natural foods movement. Proponents say raw milk is healthier and better tasting than pasteurized milk.

Raw milk drinkers believe the pasteurized milk found on grocery store shelves lacks the essential enzymes and nutrients necessary to absorb calcium -- yet evidence-based research shows this is simply not the case. The only things lacking in pasteurized milk are the bacteria that make people -- especially kids -- seriously ill.
While the premiums people pay for raw milk does little to ensure a safe product, with regulations that establish standards for the proper testing of milk and inspection of the farm and milk bottling room, it may be possible to offer a safe, unpasteurized product to the consuming public. But the onus is on producers to show the rest of us that data.

Adults, do whatever you think works, but please, don't impose your dietary regimes on your kids. Flowery words don't do much for kids in the hospital.
---
Dr. Doug Powell
dpowell@ksu.edu

Farmers' Markets and Community Dinners

2006-06-20T12:26:00.000-04:00

Doug, Brae and I put together this commentary over the weekend in response to an annoucement by the Ontario Minister of Health to exclude farmers' markets and community dinners from inspection. The regulation isn't a big deal -- what is that there seems to be an optomistic bias within the communities that they haven't had problems before and that the government should leave them alone. We think the message should be that there are risks that need to be managed around food preparation in general -- no matter who is doing it.

Here's a taste of the article:

On September 24, 2005, at least 50 people fell ill after eating a barbeque chicken dinner in rural Nova Scotia. The outbreak investigation revealed that well-intentioned organizers had erred when preparing the potato salad. Sloppy food handling and a lack of timely refrigeration at a safe temperature provided the ideal conditions for Staphylococcus aureus intoxication. Community volunteers at the event were so shaken up that they requested therapeutic debriefing and counseling.
In September 2004, near Buffalo, New York, 28 confirmed cases of Salmonella infection were reported to the Erie County Department of Health following an annual community roast-beef dinner. Outbreak investigators found that volunteers were not trained in foodservice and "didn’t quite understand the importance of maintaining a hot or cold temperature." The beef was roasted on spits and the juices, collecting in a 5-gallon bucket at room temperature over the course of the day, was poured over the surface of ready-to-eat beef sandwiches. Unfortunately, the sandwiches were being drenched with both flavorful juices and Salmonella bacteria that had multiplied throughout the day at room temperature. Interviews with attendees indicated that approximately 1,500 of the 3,000 who attended the event were ill.
In 1994, 82 people contracted salmonellosis after eating a local Mennonite specialty, cook cheese, prepared in a traditional manner and sold at a farmers’ market in Waterloo, Ontario.
A Nov. 2, 1997, church dinner at Our Lady of the Wayside Parish in Chaptico, Maryland, a town of only 100 residents, left two elderly people dead and more than 100 in the emergency room after partaking of stuffed ham, turkey and fried oysters. Salmonella in the ham likely caused the illnesses.
There have been at least 30 other outbreaks of foodborne illness associated with homecooked products, community dinners and farmers' markets in North America (see http://www.foodsafetynetwork.ca/en/article-details.php?a=3&c=32&sc=419&id=890).
And those are just the ones we know about.
Yet Ontario Health Minister George Smitherman announced last week that those very institutions would be exempt from rules that apply to restaurants and other commercial establishments through amendments to existing legislation.
"We know Ontarians grow, sell and enjoy eating locally produced foods," said Smitherman. "The exemption we're creating allows them the freedom to continue their proud tradition of providing a wide range of high quality goods to the public."
In May the Minister stated, "There are genuine risks that need to be well-managed."

The rest can be found at here.

Slides from AFDO 2006

2006-06-20T11:13:00.000-04:00

Ben and Doug's slides from the AFDO 2006 meeting in Albany can be found here:

Food safety expert who got sick sues Bravo

2006-05-24T20:55:00.000-04:00

Saw the below in the news last week and used it as an infosheet

Pretty crazy outbreak going on, and it the part I am most interested in is what Bravo might do differently because of the illnesses and the lawsuit

--
Pattie McNiel says she became ill after eating a carryout salad

Over 350 are ill from what is believed to be norovirus, 3 have been hospitalized

May 16, 2006
Associated Press
Lansing, Michigan
A consultant who helps restaurants address food safety issues has sued the Columbus, Ohio-based company that owns Bravo Cucina Italiana.
Pattie McNiel, who coordinates Michigan State University's food safety program and who also runs her own consulting business, filed the suit Monday. She says she became ill after eating a carryout salad from the restaurant May 7.
McNiel said she decided to sue because she told a Bravo manager two months ago about several violations she had witnessed while eating there and doesn't believe he followed up on her recommendations.
At least 360 people have reported becoming ill after eating at the restaurant, Ingham County health department officials said. The department suspects a norovirus caused the illnesses, the Lansing State Journal reported Tuesday on its Web site.
Tests on specimens taken from sick customers were being conducted. Three restaurant patrons have been hospitalized with dehydration, director Dr. Dean Sienko said, and the outbreak appears to have spread to three states.
Pam Ritz, spokeswoman for Bravo Development Inc. said the company also suspects a norovirus. Bravo patrons have reported becoming sick between May 3 and May 11. They have complained of vomiting, diarrhea, nausea and other symptoms.
Norovirus is a family of common viruses that can cause intestinal distress that typically lasts for 24 to 48 hours, and in some cases can be fatal.
The same illness afflicted more than 400 patrons in January at a Carrabba's Italian Grill just west of Lansing. The Bravo restaurant, which voluntarily shut down May 11, has been thoroughly cleaned and sanitized, Ritz said. It's expected to reopen this week.

Salmonella outbreak traced to deli meal

2006-05-14T22:27:00.000-04:00

Saw this outbreak report last week -- oil was habouring the salmonella it seems. It's not something that we see all the time in the news.

This outbreak was probably a result of cross-contamination, where enough bacteria to cause the illnesses was transfered from raw to cooked foods (through the oil in this case).

Handwashing between tasks and not reusing sauces or oil that has touched raw foods can reduce the chances of something like this happening.

There was a lawsuit filed on February 15, it will be interesting to see how it plays out.

--
Salmonella outbreak traced to deli meal
from Cleveland Plain Dealer Reporter (Ohio)
May 8, 2006
Diana Keough
The mystery of what caused the salmonella outbreak that temporarily shut down the popular Corky and Lenny's restaurant ended Sunday.
The Cuyahoga County Board of Health pinpointed the restaurant's famous No. 6, "The Philadelphia" chopped liver sandwich, salad, vegetables and matzo balls as the culprits.
Also testing positive for salmonella was the oil used by prep cooks to roll raw matzo balls and for hand dipping so that the matzo balls would not stick to their fingers during preparation. That same oil also was used to moisten the cooked chopped liver before serving.
The health board identified 48 confirmed cases, 64 probable cases and one suspected case between Jan. 21 and Feb. 18. One of the confirmed victims was a server at the Chagrin Boulevard restaurant.
The report says the server may have contributed to the illness. But John McLeod, the board's director of environmental health, said agency officials are unsure whether the employee was infected before or after the outbreak began.
The eatery was subjected to weekly inspections, which will continue for at least another month, McLeod said.
"We're trying to put the entire incident behind us," co-owner Earl Stein said Sunday.
Unfortunately, litigation is making that difficult. Several lawsuits are pending.

"The Philadelphia" chopped liver sandwich, salad, vegetables and matzo balls as the culprits.
Oil also tested positive for Salmonella, That same oil also was used to moisten the cooked chopped liver before serving.

LA Part II

2006-03-24T14:35:00.000-05:00

Well, the blog hosting place was down for a few days last week; so this posting had slipped away from me.

Still on this hunt for food safety fun in Los Angeles, I went out with a couple of friends for lunch at a burger place in Beverly Hills -- Islands. I had a nice baja taco, and their fries were great. Now on to the food safety fun: I enquired with our server about their inspection grade (which was an A, posted here, pic is the posting on the door).

The manager came over a couple of minutes later with the inspection report and he said that this was the first time that anyone had asked for it (not too surprisingly, as it is posted on the door, and online).

While looking up the Islands grade, I also stumbled across a cool consumer food safety dialogue strategy -- inspect your kitchen -- which came up last week during my interviews.

LA part 1

2006-03-15T13:56:00.000-05:00

So I made it to LA, on my pilgramage to the food premises inspection heart of the world. I found out yesterday that LA was not the first place in North America to assign and post grades at restaurants, but they have been the most influential and replicated system; since LA has begun their system grade posting has popped up all over North America (there are over 80 systems to-date).

Dani and I went to a local market on Broadway in downtown LA yesterday to look for the grade cards. The market was busy, we saw some A and B grades (no C's, which have so far been elusive) and lots of patrons at all stalls. You can see the B grade prominently displayed in the picture here.

As for celebrities, I did interview Paul Simon yesterday, though not the one who paired with Art Garfunkel, this Paul Simon is an epidemiologist. Dr. Simon provided me with some insights into the evaluation of LA's inspection disclosure program.

What is becoming more apparent to me is that public health systems like LA's are working not just because there is a grade that is posted, but as one of my interviewees suggested yesterday, that they are interested in engaging in a food safety dialogue with restaurant operators and (probably most importantly) with the public.

New blog spot

2006-03-15T13:50:00.000-05:00

So we had some comments in the world wide internets mentioning that our forum over at blog.foodsafetynetwork.ca wasn't really a blog. And they were right. So we've set up this actual blog here and this is the first post.

Last week I put together this op-ed which appeared on FSnet and said I'd be upating folks about my trip to LA. Read on for some wacky tales.

And the winner is …
March 6, 2006
Commentary from the Food Safety Network
Ben Chapman
www.foodsafetynetwork.ca
Oscar-winner Reese Witherspoon has signed up for a $29 million paycheck for her next flick, and hubby Ryan Phillippe was part of surprise Best Picture winner, Crash.
Oscar results like these were posted on the Internet seconds after the envelope was opened. I accessed the info last night on the Internet movie database (www.imdb.com) while watching the stars make their acceptance speeches. IMDB boasts over 35 million monthly visitors looking to make entertainment decisions, and I probably wasn't the only one using it last night to get more info on nominated films.
What a night for Witherspoon and Phillipe (soon-to-be branded Philspoon?). The couple may be celebrating their victories at an expensive Los Angeles restaurant in the upcoming days. Like the Oscar results, Reese and Ryan can access their chosen restaurant's inspection score in close-to-realtime; in Los Angeles, the winning -- or losing -- envelopes so to speak can be found on the health department's website or viewed on the restaurant's door. Even hip clubs like the Viper Room, (most famously the final resting spot for Reese's Walk the Line costar's older brother, River Phoenix) are accounted for. In 10 seconds of searching I was able to see that on January 11th, the Viper Room scored an A, with a 93 per cent rating on their inspection. I can't even find who played there on the same date that quickly.
The results of restaurant inspections by health authorities in both Canada and the U.S. are inherently public information, but accessibility and transparency vary from county to county.
Apparently it's non-existent in Saskatoon.
In the absence of regular media exposes, or a reality TV show where camera crews follow an inspector into a restaurant unannounced, how do diners actually know if their favourite restaurants are as concerned about food safety as they are?
In 2002, the city of Toronto implemented a color grading system of green (pass), yellow (conditional pass) and red (closed). Toronto’s move to action was a direct response to one reporter's week-long media blitz entitled Dirty Dining, published in the Toronto Star in 2000, and the subsequent public outcry for information.
Also in Ontario, Waterloo Region has developed a web site for diners and others to view inspection reports, while in Halton Region restaurants can voluntarily post a Certificate of Inspection which informs diners that a summary inspection report, outlining whether the restaurant has met basic food safety standards as required by provincial legislation, is available for public viewing in the restaurant.
The idea is that publicly available grading systems rapidly communicate to diners the potential risk in dining at a particular establishment; restaurants given a lower grade will be more likely to comply with health regulations in the future to prevent lost business. The hope is that restaurant operators are forced to make organizational changes to day-to-day operations. Whether such systems actually improve public health requires further study. For example, does knowing that the inspection grades are posted do anything to impact the intentions and practices of food handlers? Do diners actually make decisions based on knowledge of inspection results? Is it worth the public money to develop a disclosure system?
To date, food system regulators in over 100 jurisdictions in North America have explored proactively disclosing the results of restaurant inspections through a variety of media including websites, popular media and signage at restaurants.
Regardless of the style of disclosure system, the goal is to provide information to a hungry public looking to do what they can to avoid getting sick. Stars vomit too, not only from drinking or participating in Celebrity Fear Factor; Tiger Woods pulled out of a tournament two weeks ago because he was ill. More importantly, such public displays of information might just bolster overall awareness of safe food handling practices which could ultimately reduce the burden of foodborne illness. And the correct assumption is that the interested public (celebrity or not) can handle more, not less, information about food safety.
Ben Chapman is a PhD student with the Food Safety Network at the University of Guelph and is combining his interests in Hollywood glitz and food safety by making a pilgrimage to Los Angeles next week. Follow his adventures on blog.foodsafetynetwork.ca
bchapman@uoguelph.ca
519-362-6476