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Food Safety News

Breaking news for everyone's consumption

Salmonella Typhimurium

FoodNet Data for 2014: E. Coli O157 Down, Mixed Results for Other Pathogens

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As in previous years, the latest federal data on trends in foodborne illness rates are a mixed bag. “The overall outlook is that there is some good news and I think we can learn from that, but that the news is not all good and there’s still a lot of work to do,” said Patricia… Continue Reading

FSMA Readiness: Accountability Starts at the Top, Just Like Sarbanes-Oxley

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As enforcement time nears for the Food Safety Modernization Act (FSMA), experts such as Repositrak’s Randy Fields are being heard making comparisons between FSMA and the 2002 Sarbanes-Oxley Act. The first major revamp of federal food safety laws since 1938 and the most-far reaching reforms of business practices “since the time of Franklin D. Roosevelt”… Continue Reading

Scientists Studying Salmonella in Cattle Lymph Nodes

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If you eat undercooked beef, it’s not just E. coli you have to worry about. Salmonella may be predominately associated with poultry, but beef can also be contaminated with the pathogen. According to the Centers for Disease Control and Prevention, 23 percent of the outbreaks attributed to beef between 2009 and 2013 were caused by… Continue Reading

Letter From the Editor: Week Eight of the PCA Trial

Opinion

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Two months ago, at the start of the criminal trial of three former Peanut Corporation of America executives, we decided to use this Sunday space to comment on the comings and goings in the federal courtroom in Albany, GA. We’ll wrap that up now. If you still need to catch the verdicts and outcomes, go… Continue Reading

Letter From the Editor: Week Six of the PCA Trial

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This past Thursday, a juror in the criminal trial of three former Peanut Corporation of America (PCA) executives became ill about two hours into the court session. Judge W. Louis Sands opted to send the entire jury home and adjourned the U.S. District Court of the Middle District of Georgia early for the day. Even… Continue Reading

Judge Must Decide: Does CDC Status Qualify Someone as an ‘Expert Witness’?

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A “Daubert” hearing for Dr. Ian Williams, chief of the Outbreak Response and Prevention Branch at the U.S. Centers for Disease Control and Prevention (CDC), was held Tuesday at the federal courthouse in Albany, GA. The hearing, which lasted less than two hours, was held to decide if Williams, one of the Atlanta-based CDC’s top… Continue Reading

CDC Reports 41 Salmonella Typhimurium Illnesses Linked to Labs

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According to a June 5 report from the U.S. Centers for Disease Control and Prevention (CDC), 41 cases of Salmonella Typhimurium since November 2013 have been linked to exposure to various clinical and college and university teaching microbiology laboratories. Of those who became ill, 62 were 21 years old or younger, and 36 percent were… Continue Reading

Judge OKs Use of ‘Highly Prejudicial’ Email at Stewart Parnell’s Upcoming Trial

Defense Objects to Top CDC Official As Expert Witness

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An email said to be “highly prejudicial” to defendant Stewart Parnell because of its potential to “taint the jury pool” may be unsealed at next month’s trial, U.S. District Court Judge W. Louis Sand has decided. In his ruling, the federal judge in Albany, GA, said Parnell had failed to show good cause for keeping… Continue Reading

Lawsuit Seeks USDA Response to Salmonella as Adulterant Petition

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On the third anniversary of filing a petition to the U.S. Department of Agriculture to have antibiotic-resistant Salmonella declared an adulterant, the Center for Science in the Public Interest (CSPI) is still waiting for a response. On Wednesday, the consumer advocate group filed a lawsuit in the U.S. District Court for the District of Columbia… Continue Reading

Outbreak Salmonella Strain Closes Texas Restaurant

Fuego Tortilla Grill Voluntarily Shuts Down

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UPDATE:  Fuego Tortilla Grill reopened Saturday after being closed for 12 hours during which the College Station restaurant under went a deep cleaning. All open and prepared foods on the premises were discarded along with used cutting boards that were being used to cut both raw and cooked chicken. The restaurant has also switched to… Continue Reading