Harlan Stueven M.D. is a Board Certified Emergency physician with sub-specialization in Environmental Toxicology and Board Certification in Medical Toxicology. Starting his career in the USAF, he served as a Flight Surgeon and Environmental Health Consultant Physician where one of his duties was monitoring food safety. In his nearly 40 year practice, he treated a range of medical, surgical and poisoning emergencies. He has been a Medical Director and/or Chairman of several hospital-based Emergency Medicine Departments, served as the President of Emergency and Environmental Medicine consulting group, a physician group Chief Financial Officer and sat on many national, state and local committees. Dr. Stueven founded Dining Grades and the Dining Safety Alliance to improve food safety by increasing awareness of food borne illness and the formation of partnerships within the food industry.
He is an accomplished leader, medical researcher, a champion of process improvement, author, and national and international speaker.
How do you feel when you notice the cook or server is touching ready to eat food without gloves? Glove Use Will Reduce Coronavirus!
A turn off, isn’t it? It also increases the risk of transmitting disease. And in the time of coronavirus it is no joke.
Imagine a dentist putting his/her hands in your mouth without using gloves. Would you ask him/her to put on gloves? When food service workers touch ready to eat foods without using gloves, they are literally putting their fingers into the customer’s mouth. Just like dentists, food service workers are entrusted with the public health. Glove use when serving ready to eat foods is critically important to reducing food borne illness.
Republished from a Blog written September 6, 2018.
You should see the movie!
It is a chilling reminder of how rapidly infectious diseases can spread and the devastation that can occur. Now we have Coronovirus COVID-19.
The story is about a virus that spreads across the world killing billions. Food borne epidemics are occurring all the time. Over the last decade, there have been nearly 1000 food borne illness outbreaks in the USA every year. Two thirds of the time we don’t even know what caused the epidemic.
Usually there is a single source. But it is poor hygiene that spreads the infectious agent. Without spilling the bottom line, “Contagion” highlights these critical facts.
Two major issues contribute to any kind of disease epidemic:
In healthcare, we put gloves on a certain way, protect the glove from touching anything that could be contaminated, watch for leaks and take the glove off so as not to contaminate ourselves. All techniques are applicable to food safety.
Handle the glove and put it on and use them so as not to contaminate the gloves.
During my medical practice of nearly 40 years, I became very familiar with the use of gloves. Not all gloves are equal. Reflecting on that experience, it is clear to me that the choice of glove matters in food safety.
For most of my medical career, I used the industry standard powdered latex glove. But over the last decade of my practice, I developed a latex allergy, as have a significant number of other health care workers and the general public.
“According to the American Latex Allergy Association, 8-17% of healthcare workers and … 1% of the general public in the US. … equals about 3 million people” (have a latex allergy).
Most health care facilities have quit using latex gloves.
Powdered latex gloves should never be used in food preparation.
I have seen disposable plastic polyethylene gloves used in food service. While they may be cheap, easy to put on and are a ‘one size fits’ all, there really is a very limited use for this type of glove. Primarily because of its easy fit, sweat and bacteria are not contained. Perhaps its most practical use is for a counter server who needs a single use protective barrier, picking up an item and immediately putting it on a plate or in a bag.
Plastic polyethylene gloves should optimally be used by food servers for single use.
On a recent cross-country auto trip, we stayed in several nationally known motel chains. Alternately we often will stay in a Bed & Breakfast and/or independent motel or hotel that is highly rated by fellow consumers on travel websites.
I frequently wonder how many of the server staff have had food safety training. I assume that most national motel chains have training courses as part of their orientation. But what about the bed and breakfast or the independent motels? I would guess the standards may not be at the same level.
Research has shown that food safety standards in a typical home fail to meet recognized food safety standards. If the servers in the aforementioned have not had any food safety training, guests are at increased risk of food borne illness.
Clostridium botulinum is the technical name for the bacteria that releases a toxin causing botulism. It is an uncommon, almost rare form of food poisoning. But is often universally deadly indeed.
Most of us have done it. We have grabbed a quick hot dog from a convenience store or gas station. We’ve picked up a quick salad from a grocery store deli. Perhaps we’ve grabbed some fruit from the grocery store and eaten it on the way home before washing it. All of these scenarios carry a risk of food borne illness. Continue reading “How Safe is Grocery, Deli, Convenience Service Station Food?”
Well intentioned, kind and community spirited people offer their generous time, talents and monies to help others, but sometimes the lack of food safety knowledge, experience and/or attention to food safety practices can cause misery.
In the most recent CDC report August 2017 there were 16 food borne illness school outbreaks with 622 illnesses. While the reports are based on data that is two years old this is an increase from the previous year’s report.
We had a first-time experience at the Denver Broncos stadium within the last month. It was fun. Getting there early, we had our first brat and lathered it with condiments at the condiment table. No problem. At half-time we ordered another brat but had to wait while it was thawed out and then cooked. OK. But the condiment table looked like a bomb had exploded. I passed on the condiments and ate the brat and bread dry.
I have to ask, have you ever wondered about food safety at the stadium?