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Salmonella

Why Most Americans Refrigerate Raw Shell Eggs and Europeans Often Don’t

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American travelers to Europe may have noticed that people “across the pond” often store raw shell eggs at room temperature. They can safely do that because of the way eggs are produced in Europe, but it can’t be safely done in the U.S. because of Salmonella. Salmonella bacteria, discovered in 1885 and named for the… Continue Reading

As More Imported Foods Reach the Dinner Table, Holes Remain in the FDA Safety Net

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(This report by Rick Schmitt was first published June 26, 2014, by FairWarning, a Los Angeles-based nonprofit news organization focused on public health, safety and environmental issues, and related topics of government and business accountability.) In April 2012, a team of inspectors from the U.S. Food and Drug Administration (FDA) investigated a seafood company in… Continue Reading

Update: Carob Powder, Carob-Containing Products Recalled for Possible Salmonella Contamination

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Several food companies are recalling carob powder or carob-containing products for potential Salmonella contamination. On July 22, Earth Circle Organics issued the first recall for its Organic Carob Powder after the company was notified by its supplier that the product could be contaminated with Salmonella. Products were sold to distributors and retail outlets in North America…. Continue Reading

Salmonella, Inspection Problems Face Mexican Restaurant in Indiana

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Complaints about Salmonella illnesses and health inspection problems are reportedly plaguing a Mexican restaurant in Carmel, IN. Several diners who had recently eaten at the Agave Bar and Grill at 31 E. Main St. said they had been sickened by Salmonella, and some were reportedly hospitalized this week. However, owner Alejandro Hernandez said the local… Continue Reading

CDC: Four More Sickened in Chia Powder-Related Salmonella Outbreak

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Four more people have been found ill with Salmonella after consuming various brands of sprouted chia powder, according to an July 17 update from the U.S. Centers for Disease Control and Prevention. As of July 14, at least 25 people in 15 states have been infected with one of three outbreak strains: Salmonella Newport (16… Continue Reading

FSIS Denies That It Buried News of Foster Farms Recall

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The Department of Agriculture’s Food Safety and Inspection Service (FSIS) insists that it did not time the release of last week’s Foster Farms recall so that it would garner less attention, as some suggest. “Burying news late at night on a holiday weekend may be a time-honored tradition by Washington spin doctors, but it is… Continue Reading

Bean Sprouts Recalled in Canada for Potential Salmonella Contamination

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Fresh Sprout International Ltd. is recalling Fresh Sprouts brand Fresh Bean Sprouts distributed in Ontario due to the potential of Salmonella contamination. According to the Canadian Food Inspection Agency (CFIA), there have been no reported illnesses associated with this product. The recalled bean sprouts are sold in a 454-gram bag (about 1 pound) and have… Continue Reading

U.S. Attorney in Iowa Seeking Victims of Egg-Related Salmonella Outbreak

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If you were sickened by Salmonella in eggs from Wright County Egg in 2010, the U.S. Attorney’s Office may be looking to speak with you. The U.S. Attorney’s Office for the Northern District of Iowa is seeking information from people sickened between the beginning of 2010 and August 2010 by eggs from Wright County Egg,… Continue Reading

FSIS: ‘Conclusive Evidence’ Linking Salmonella Case to Foster Farms Chicken Prompts Limited Recall

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Update: This recall was updated July 12 to clarify and correct “Use or Freeze by” and “Best by” date ranges. After months of illnesses and public calls for Foster Farms chicken to be recalled for potentially causing multiple Salmonella outbreaks, the company announced on July 3 that it was voluntarily recalling an undetermined amount of chicken… Continue Reading

Researchers Combine ‘Luck and Guesswork’ to Find Salmonella’s Achilles’ Heel

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A sugar and amino acid compound called fructose-asparagine never previously recognized as a nutrient for any organism is the stuff that makes Salmonella grow and it could be key to the pathogen’s demise. Brian Ahmer, associate professor of microbial infection and immunity at The Ohio State University, says the nutrient may be the Achilles’ heel… Continue Reading