An all-too-common problem for foodborne illness investigations is that the only real evidence gets eaten. That appears to be what happened with the E. coli illnesses in Vermont last month,
Not quite a month ago, Vermont health officials announced they were dealing with an E. coli outbreak, which would eventually grow to an estimated 11 cases in three states. It
In 1992 in response to a growing risk of pathogenic E. coli being linked to hamburger being cooked to the 140 degrees then suggested by the FDA Food Code, the
Officials with the Vermont Department of Health say that two more cases of Shiga toxin-producing E. coli (STEC) have been linked to ground beef that was served at Worthy Burger
In case you missed it, here are some of the top food safety stories from last week: PCA Sentencing: Stewart Parnell, former CEO of the now-defunct Peanut Corporation of America