Learning by experience

I know about Listeria monocytogenes...on paper, in a culture tube, but I've never sampled for it in the environment.

My lab, the Food Safety Lab at Cornell University, was asked to create an environmental sampling plan to test for L. mono in the Cornell Dairy Processing Plant in its new location. (R.I.P. runway of Stocking Hall).

L. monocytogenes is a foodborne pathogen that can persist in food processing environments. Not only can it cause serious illness in humans - especially susceptible populations like the young, the elderly and the immunocompromised - it's considered a food adulterant by the FDA. Keeping a plant Listeria-free is good for safety and for preventing regulatory headaches.

I volunteered to be on a student team to design the sampling, processing, and record documentation.

To help keep track of the steps, I'll blog about our experience.

Someone else will listen to your complaints

When foodborne illness strikes, who do you call?

Public health departments could be on your list.

A recent article published in the Journal of Food Protection surveyed 190 local and state public health departments to find out how many had consumer complaint departments. A majority (81%) of health departments did have such departments, but mostly in largely populated areas compared to less densely populations regions.

Complaining can be usefull; 69% of outbreaks were identified through consumer complaints. Consumer complaint systems also helped official collect data on timing of illness and food histories - crucial epidemiological tools to figuring out outbreaks. Consumers also complain about unsanitary conditions at restaurants.

I have to admit that I've never called anyone (other than my sister/best friend/boyfriend) when I've gotten sick. So I tried to find Tompkins County's health department number: the best I could find.