Food Depot #24, a McDonough, Ga., retailer is recalling approximately 500 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The following ground beef products subject to recall were sold as tray packs of varying weights bearing a
With as many as four dead, 140 with Hemolytic Uremic Syndrome and over 400 sick with E. coli O104, today the Robert Koch Institute and the German Federal Institute for Risk Assessment issued a precaution against consuming tomatoes, cucumbers and lettuce from northern Germany.
Perhaps I need to book a flight to Berlin?
As of yesterday, three German women have died today from E. coli O104. German health officials have found another 400 confirmed cases – mostly young women. The first cases emerged barely two weeks ago and authorities have been shocked at the rate at which this outbreak has spread. Over a hundred patients are being
I have learned that the E. coli outbreak in Germany, that has killed at least three and sickened some 400, dozens with Hemolytic Uremic Syndrome, has been caused at least in part by an E. coli other than O157, specifically E. coli O104, stx2 positive and eae negative.
I wonder if this German
The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or
According to Marian Turner of Nature’s News Blog:
The next 24 hours will be critical for scientists in Germany who are trying to understand if an outbreak of infections from a deadly strain of E. coli currently sweeping the country is a severe instance of a normal infection, or something different.
Three women have
According to a variety of German press reports, German health officials have confirmed over 400 cases of E. coli – enterohemorrhagic E. coli (EHEC) (as of yet the serotype is unnamed). “Since the source of the infections hasn’t yet been discovered, that means we also can’t put a stop to it – instead, we have
I was so beat from travel that I even flipped one talk (in South Africa) to one of my partners. In the interim, I have been working on a new background for some dozen speeches coming up over the next several months. Here is the title page:
I like the bit more ominous look –
The Kane County Health Department, the Illinois Department of Public Health and the DuPage, DeKalb and Chicago health departments continue to investigate the cause of a Salmonella Typhimurium outbreak that appears to be linked to the Portillo’s restaurant in St. Charles. The number of confirmed cases stands at 15, with eight from Kane County,
GoodFood World Staff, May 23rd, 2011
Good food is not just better for the environment, the people who grow it, and the people who eat it; it is also safe food. Good food should not make you sick.
For our first Good Food Hero, we’ve chosen Bill Marler, a nationally recognized food safety attorney. Marler has spent his career lobbying for regulations to protect consumers from foodborne illnesses; educating food processors, handlers, and consumers about food safety; and representing families and individuals affected by contaminated food products.
We recently spent some time with Bill discussing food and food safety. Following is a condensed version of that conversation.
GoodFood World: You know, when I was growing up, we never heard of anyone getting food poisoning. Occasionally someone would get an upset stomach after a church picnic, that sort of thing. Is it happening more now or is it just being reported more? It seems like we’re hearing about food recalls and food safety scares all the time.
Bill Marler: It’s sort of “all of the above.” Lawyers love a simple solution but there are things about those questions that become complex.
One, there is absolutely no question that there are bugs out there today that are bigger, faster, and nastier than when you and I were kids.
There’s also the fact that our food has become much more mobile around the world. Bugs that would have been in South America are now in North America, and vice versa. We are now seeing certain shiga toxin-producing e-coli in the US that is predominantly Australian and European.
These bugs are the most adaptable creatures in the universe; they weren’t even around in the environments we knew in the 50s, 60s and even into the early 70s.
It’s also true that we’re better at figuring them out. Science has improved so much in the last 50 years. It was just over 100 years ago that we really understood that bacteria could cause human illness. We also have a robust public health system that tracks and shares information nationwide and worldwide. We are getting a lot more data now.
All of that makes the public much more aware of these things. When a mistake gets made, it is amplified incredibly quickly.Continue Reading Good Food Hero: Bill Marler, Food Safety Attorney
