It seems that any serious discussion of E. coli O157:H7 always has to start with one event: the 1993 outbreak associated with the Jack in the Box restaurant chain. This, of course, is with good reason. That outbreak left over 700 persons ill and 4 children dead. The “9/11 for the food industry,” as a
Risky Business – Why would a retailer sell Raw Milk?
Raw milk, for its proponents, brings images of grandpa’s idyllic farm – Bessie being milked as the cats meow around her legs. For the FDA and state and local health officials, raw milk brings up a different image: people sickened – mainly children – sickened by E. coli O157:H7, Campylobacter, Listeria or Salmonella
Wash your hands via “Henry the Hand”
Great site, with some common sense ideas:
Salmonella Blog Discussion – Antibiotic Resistance in Salmonella
Salmonella is a leading cause of foodborne illness worldwide, with an estimated 1.4 million cases each year in the United States alone. Salmonella infections are typically due to consumption of food products of animal origin. Several lines of evidence indicate that antibiotic-resistance among human Salmonella infections results from the use of antimicrobial agents in food
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Food Safety Dirty Dozen, well Fifteen
I asked on a Food Safety Listserve what foods are considered the most unsafe. You see, I feel a bit guilty always beating up on Hamburger, Leafy Greens and Raw Milk. Someone on the list gave me a link to a list of at risk foods for people undergoing cancer treatments. Here is the
About MRSA (Methicillin-Resistant Staphylococcus Aureus) – Yet another Food Pathogen?
Staphylococcus aureus (S. aureus), often referred to as "staph," is a bacterium commonly carried on the skin or in the nose of healthy people. S. aureus typically causes a skin infection, but can cause infections in the bloodstream and major organs. Methicillin-resistant S. aureus (MRSA) occurs when the bacteria become resistant to the antibiotic, methicillin