E. coli contamination

New Research into Causes of E.coli Contamination in Romaine

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With multiple outbreaks linked to E.coli contamination in the past couple of years, romaine lettuce remains a hot topic among food safety experts and researchers searching for answers as to how these outbreaks began. One group of experts has captured and studied whether or not flies can spread E.coli from cattle ranches to fields used for leafy greens.

E. coli contamination
Image credit: DavidCardinez via Pixabay

Past reports have suggested contaminated water supplies or contaminated equipment spread the E.coli from one field to another, but this new research concerning flies has us wondering if there may be an uncontrollable aspect to the spread of bacteria on farms.

Flies and E.coli Contamination on Farms

Before we go any further, it’s important to note that the official research abstract does not in fact link flies to recent E.coli contamination outbreaks, it simply examines the plausibility that flies can transmit the bacteria.

The studies were conducted on fields in Yuma, AZ, near or adjacent to feedlots which can house up to 100,000 cattle at once. Weather trends also show that winds regularly blow through the feedlots and towards fields used to grow leafy greens such as romaine lettuce. These patterns do show that the same flies that feed on manure in the cattle yard are highly capable of visiting both the cattle yards and growing fields in a short amount of time, but can these flies actually be the agent that began a major outbreak?

In order to determine whether flies can be transmitters of E.coli, researchers collected samples of five different varieties of flies in the growing fields and cattle feedlots:

  • House Flies
  • Face Flies
  • Flesh Flies
  • Blow Flies
  • Stable Flies

In samples collected, four out of five species carried E.coli at nearly the same rate, with stable flies still testing positive, but at lower levels. It was also discovered that the rates of flies that carried the E.coli bacteria on feedlots were the same up to 180 meters away from cattle.

While researchers admit that further study is required to determine how much of an impact flies have had on romaine E.coli contamination outbreaks and how much distance should exist between cattle raising areas and leafy green growing fields, it’s interesting to note that potential causes for these outbreaks are more varied than previously thought.

We love coming across studies like this examining alternative causes of food safety hazards. Do you think the food safety protection agencies are doing enough to examining potential causes of E.coli poisoning outbreaks?

ServSafe and Food Production

ServSafe and Points of Contamination in the Food Production Chain

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Good food safety training must happen at every step of food production, and sometimes that means knowing where food comes from and where potential points of contamination exist. ServSafe procedures need to be adhered to at nearly every point in production, and that includes points before ingredients are prepared for service.

ServSafe and Food Production
Image credit: USAID via FLICKR

ServSafe and Food Production

While most MN certified ServSafe managers concern themselves with the food safety procedures at their own facility, we feel that it’s important to understand where the risks of contamination exist every step of the food production process. Knowing where your potential food contamination can occur helps you be more vigilant in keeping the food you serve safe. We’ve identified the key places where food can come into contact with bacteria:

  • Initial Production
  • Distribution
  • Preparation
  • Point of Sale

Most major foodborne illness outbreaks occur due to contamination during the initial production, raising or growing of food ingredients. These locations include ranches, farms, fisheries, greenhouses and other specialized facilities where base ingredients are produced. Since this step has one of the highest risks of contamination, ServSafe food managers need to pay attention to food production news concerning produce and meat FDA recalls. Production facilities can also include operations where raw ingredients are canned, frozen or packaged before distribution.

Distribution points are the locations where your food is stored and transported between production and your facility. Points of potential contamination include shipping vehicles, warehouses and other means of transporting ingredients from one location to another. ServSafe managers should inspect items before receipt to check for any signs of damage or contamination.

Preparation is one step that local ServSafe food managers do have control over. This happens in your facility. Make sure that your staff has been fully trained on proper preparation techniques and how to prevent foodborne illnesses.

The point of sale is the final point of potential contamination in the ServSafe food production chain before your product ends up in your customers’ hands or on their table. Sick front-of-the-house staff can pass germs on to guests and undated, improperly packaged and poorly refrigerated grab-and-go items can cause illness due to spoilage or cross-contamination. Make sure that staff members who handle or serve food after preparation are well versed in good food safety habits.

Do you take into account everywhere your ingredients have been when considering food safety training?

Marketing Strategy Tips for Food Service Managers

Marketing Strategy Tips for Food Service Managers

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Foodservice managers have a lot on their plate, from food safety training to scheduling to ensuring that they have enough inventory to meet their guests’ needs without waste. That leaves very little time for Minnesota food service managers to create marketing strategies to bring in new business. This week, we have three quick and easy tips that may help boost your food service marketing strategy.

Marketing Strategy Tips for Food Service Managers

Marketing Tips for the Busy Food Service Manager

These three steps can help you begin to develop a marketing strategy:

  • Identify your Niche
  • Define and Outline Your Strategy
  • Utilize Social Media to Create Sharable Content

Before you can create a plan to draw in new customers, you first need to know what you do well and what type of clientele you wish to market to. If you’re an upscale or fine-dining facility, creating a marketing plan directed at families with young children may not be appropriate, and dedicating marketing time to romantic evenings if you operate a lively bar could be a waste of your valuable resources. Knowing, or even creating, your restaurant’s identity is vitally important.

Once you’ve defined your identity, it’s time to outline a strategy. We know food service managers have very little free time, but creating a mission statement and outlining a strategy in writing will help you keep your efforts focused. Are you looking for ways to get current guests to return? Are you looking to increase your customer base by bringing in new guests? Your strategies will be different for each goal. Make sure you put a plan in writing. If you’re looking to increase return trips, you’ll need to reach your guests while they’re in your establishments. You can create incentives for return visits, make guests aware of events or simply make their experience as pleasurable as possible so they’ll want to come back.

Marketing via social media is easy and often free. Here’s where you get a chance to reach guests who have never been to your restaurant and remind guests who follow you that you offer amazing experiences. When creating social media posts, don’t just tell guests why they should give you a try, show them and create content they’ll want to share with their friends. Inject your establishment’s unique flavor and personality into your efforts rather than simply posting weekly specials and photos of your cuisine.

As a food service manager, do you have any marketing strategies that our readers should know about?

Keeping_Food_Protection_Equipment_Operational

Keeping Food Protection Equipment Operational in the Heat

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The hot summer months can be taxing on food safety managers and their employees, but we often ignore the fact that excess heat impacts your equipment as well. As we all know, equipment failure causes a loss of revenue and poses a risk to the safety of the food you serve. This week we’ll take a look at a few things you can do to keep your food protection equipment operational and does not succumb to extreme temperatures.

Keeping Food Protection Equipment Operational

Food Protection Equipment Inspection and Maintenance for the Summer Heat

We’ve identified three valuable pieces of equipment that get taxed in the summertime:

  • Refrigerators and freezers
  • Air ventilation and swamp coolers
  • Air curtains

Your refrigeration is vital to your operation. During the summer, refrigeration systems work harder than any other time of the year, and, if any unit fails, it means lost product and food being stored at dangerous temperature levels. Make sure you regularly inspect and clean compressors and fans. Dust and other contaminants can drastically harm efficiency and overworked compressors can burn out. Also, be aware of excess condensation, dripping water or ice forming on your compressor. These are all signs of excess humidity and overheating. Finally, monitor temperatures regularly, if you notice a spike or irregularities in temperature control, contact an expert to assess whether or not your units are in need of repair. Food safety manager training tells us that food stored in the danger zone can be loaded with harmful bacteria. If you do have any refrigeration failure, it’s best to be safe and toss product stored in the danger zone for an indeterminate amount of time.

Air ventilation systems keep your staff cool and pump hot air out of your kitchen. Clean hood vents frequently to allow them to work properly. Clogged hood vents can cause your system to work longer with poor results, setting you up for potential fan failure. If your facility uses a swamp cooler system, frequently inspect filters, water supply and fan to ensure that it’s operating properly.

When it’s hot outside, doors are frequently left open for extended periods of time, forcing your air curtain to log more hours of operation. You can reduce wear and tear by designating which door must remain closed and which are allowed to be propped open. Many also have replaceable air filters which can clog with dust and grime. Cleaning or replacing filters will increase performance and extend the life of the unit.

Do you have any tips for keeping your food protection equipment functioning its best in the heat?