On Wednesday, August 30, 2006. Jillian Kohl, a thrifty graduate student at the time, ate a spinach salad. Several days later the 24-year-old marathon runner began feeling ill and called her mother, who recommended resting.
By Monday, she was passing blood and had to be admitted to the hospital’s intensive
Continue Reading E. coli Victim Runs to Raise Food Safety Awareness
It isn’t uncommon for home gardeners in older cities to find a significant amount of lead in their backyard soil, so many build raised beds and bring in freshly composted soil to avoid the problem.
That was exactly what The Food Project, an organization that promotes sustainable urban agriculture, did
To celebrate Thanksgiving here at Food Safety News we’re hosting our fourth virtual potluck (we’ve also held virtual picnics on Memorial Day, the Fourth of July and Labor Day).
We’ll be having turkey, of course, and for tips on how to cook a turkey, you can’t beat the Food
Continue Reading Thanksgiving Potluck: Cranberry Waldorf Salad
In honor of Thanksgiving here at Food Safety News we’re hosting our fourth virtual potluck (we’ve also held virtual picnics on Memorial Day, the Fourth of July and Labor Day).
We’ll be having turkey, of course, and for tips on how to cook a turkey, you can’t beat the Food
Continue Reading Thanksgiving Potluck: Parmesan-Rosemary Potatoes
A Kansas State University epidemiologist has received a $2 million grant from the U.S. Department of Agriculture to improve food safety by managing antibiotic resistance in beef and dairy cattle.
H. Morgan Scott, a professor in Kansas State University’s department of diagnostic medicine and pathology, said the research will focus
Continue Reading $2 Million Granted to Study Antibiotic Resistance
With research suggesting that diets with inadequate sodium-to-magnesium and sodium-to-potassium ratios may be as much of a problem as diets with too much sodium, the Scoular Company has created Smart Salt, a product it says reduces sodium yet offers a healthy source of magnesium.
According to Deborah Rolf, executive vice
Continue Reading Company Says Salt Substitute Adds Magnesium
Five persons were taken into custody in Berbice, Guyana, as health authorities investigated why more than 100 people became ill after having lunch at a community-policing retreat on Sunday.
According to the Stabroek News, samples of the food and beverages served at the lunch were submitted for testing.
About
Continue Reading Guyana Authorities Probe Cause of Mass Illness
A company that makes antimicrobial products, including highchairs and baby changing tables, says it found restaurant highchairs that were harboring more bacteria than public toilet seats.
London’s Daily Mail reported that Microban, which produces products with built-in microbial protection, took swab samples from highchairs in 30 restaurants and also from
Continue Reading Restaurant Highchairs Dirtier Than Toilet Seats?
Each year 5.5 billion lunches and 2 billion breakfasts are served in schools in the United States, and The Center for Ecoliteracy sees each one of them as an opportunity to improve childhood nutrition.
The Berkeley, CA-based center, a nonprofit dedicated to education for sustainable living, has proposed an endeavor called
Continue Reading Berkeley Center Wants Schools to Rethink Lunch
Better use of information technology might help minimize the next big foodborne illness outbreak, says Daniel Castro of the Information Technology and Innovation Foundation (ITIF).
Writing in the foundation’s newsletter, Castro says IT innovations could help public health officials identify and trace outbreaks more quickly.
“For example, if a
Continue Reading Improving Information Technology for Food Safety
