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Food Safety News

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foodborne illness

The Long-Term Effects of Foodborne Illness Can Change Your Life

Opinion

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(This article by Karen Fifield, a food-safety educator with Michigan State University Extension, was published here on Jan. 5, 2015, and is reposted with permission.) Most of the time we think of food poisoning as stomach cramps and maybe vomiting and diarrhea. Rarely do we hear or see the long-term effects it can have on… Continue Reading

Is Foodborne Illness on the Rise?

Opinion

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(This article by Baylen J. Linnekin was published here on Jan. 17, 2015, and is reposted with permission. He is executive director of the Keep Food Legal Foundation and an adjunct professor at George Mason University Law School, where he teaches Food Law & Policy.) The past few weeks have seen what may be an… Continue Reading

Letter From the Editor: American Ingenuity & Antibiotic Resistance

Opinion

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The parents of foodborne illness victims often tell us they felt their hearts skip a beat when doctors first told them that their child’s pathogen was resisting antibiotic treatment. We’ve learned that the earlier they know this, the better, and often there are alternatives that do work. But victims of foodborne illnesses are among the… Continue Reading

CA Bakery Closed After Holiday Bread Reportedly Sickens At Least 30 People

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At least 30 people in Southern California were reportedly sickened after eating a special holiday bread known as Rosca de Reyes. The sweet bread contains candied fruit and a little baby Jesus figurine inside and is traditionally eaten on Jan. 6 to celebrate the Latin American holiday of Three Kings Day (or Epiphany Day). Local… Continue Reading

USDA: Salmonella Tops List of 15 Most Costly Pathogens

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Salmonella causes an estimated $3.7 billion each year in medical costs for Americans, according to the latest estimates from the U.S. Department of Agriculture’s Economic Research Service. That figure places Salmonella at the top of the rankings for the 15 most costly foodborne illnesses. USDA says it regularly updates its cost estimates for foodborne pathogens… Continue Reading

Encourage Reporting of Suspected Foodborne Illness

Opinion

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(This article by Harlan Stueven, M.D., was published Sept. 2, 2014, in Food Safety Magazine and is reposted here with permission.) The world seemed shocked that the Noma Restaurant of Copenhagen would be implicated as a source of food poisoning. The restaurant had been awarded high ranks by Michelin. Some call it the “World’s Finest Restaurant.” But, in… Continue Reading

Update: 22 Potential E. coli Cases Reported on Minnesota Indian Reservation

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The Minnesota Department of Health has confirmed that at least 22 people on the Fond du Lac Band of Lake Superior Chippewa Reservation near Duluth have recently been sickened by foodborne illness linked to E. coli bacteria. The first illness was reported July 17. The investigation is ongoing, but no specific cause has yet been… Continue Reading

Report on Antibiotic-Resistant Pathogens Has Some Good News and Some Bad News

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The latest federal report on antibiotic resistance in enteric bacteria shows that, while there has been some progress in reducing the resistance of some pathogens, other are showing greater resistance. The data come from the National Antimicrobial Resistance Monitoring System (NARMS), a surveillance system run by the Centers for Disease Control and Prevention, the Food and… Continue Reading

World Cup Volunteers Reportedly Sickened After Catered Lunch in Brasilia

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According to a June 17, 2014, report from Brasilia, at least 40 volunteers at the World Cup soccer tournament there were sickened after a Saturday luncheon served to about 300 people. Health surveillance officials said the symptoms included abdominal pain, diarrhea and vomiting and had occurred just before the match between Switzerland and Ecuador. Luncheon… Continue Reading

Condensation: The Liquid Enemy

Opinion

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Whether it is dripping from a refrigeration fan unit, beading on the interior packaging of an improperly cooled ready-to-eat food, causing rust on metal food contact surfaces of equipment or directly on frozen raw shrimp, condensation is a food safety concern and must be dealt with accordingly by anyone producing food. Excessive moisture from condensation… Continue Reading