June 2006

Herb Weisbaum of KOMO 1000 News reports that the microorganisms that spoil food are different from the bacteria, viruses and parasites that cause food poisoning.
“Most of these bugs don’t change the appearance or change the taste of what you’re eating,” says the Wellness Letter’s Dr. John Swartzberg.
Here’s something else a lot of people don’t know: Sometimes food poisoning happens very quickly – within a few hours – sometimes it takes a lot longer. So it may not be the last thing you ate that’s making you sick.Continue Reading Food doesn’t have to smell bad to be bad: Most bugs don’t change the appearance or change the taste of what you’re eating.

Donna Taylor of the Stratford Beacon-Herald reports that public health inspectors have been a hot topic surrounding the legislation changes for food inspections at farmers’ markets and other special events. Unfortunately many negative statements have been made, most recently in the column written by Bob Reid entitled Home-cooking for Charity Under Siege” in your Thursday, June 22 edition. I would like to comment on some of his points.
First and foremost, public health inspectors have the health of the public in mind. One of the things we do is protect the oldest, youngest, and weakest through food safety inspections at nursing homes, day-care centres and hospitals, not to mention the kitchens at kids’ camps that feed thousands of children every year. We believe families expect that their loved ones’ health is being protected.Continue Reading Health inspectors not heartless ‘bureaucratic clones’

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today celebrated 100 years of protecting consumers by commemorating the Centennial Anniversary of the signing of the Federal Meat Inspection Act (FMIA).
“Today, we commemorate the centennial of President Theodore Roosevelt’s signing of the historic legislation that significantly improved the safety of our nation’s food supply,” said Agriculture Deputy Secretary Chuck Conner. “As we stand on the threshold of the second century of ensuring the safety of America’s meat, poultry and egg products, we take pride in our achievements in public health protection and look forward to strengthening our commitment to safeguarding future generations.”Continue Reading USDA Celebrates 100 Years Of Food Safety

The Associated Press reports that a new law packing a $1,000 fine for anyone operating a for-profit food business without a license comes only weeks after a Stoneville caterer was granted a state permit soon after it served a luncheon in which dozens became ill.
The Clarion-Ledger, a Jackson newspaper, reported on the Greenville illnesses Monday as part of a series examining the Mississippi Department of Health. The newspaper said few people have heard about the outbreak of what agency officials think was Norwalk virus, an illness that causes diarrhea and vomiting and is spread through fecal to oral contact.Continue Reading New food business law follows rash of sickness in Greenville

The Telegraph reports that you wouldn’t think it’s possible that three bites of a hamburger from a fast-food restaurant would be fatal or that ordering a glass of fresh-squeezed orange juice could result in a miscarriage — but it has happened.
A 6-year-old California girl died several years ago when she ate a burger contaminated with E. coli bacteria. The orange juice made a Washington woman ill because it was not pasteurized.
Dining out is so commonplace — nearly one in two American adults eats out every day — and it’s an experience that often is taken for granted.Continue Reading Foodborne illness can be deadly

The Cariboo Press reports that according to Health Canada, seniors are more vulnerable to foodborne illness.
As we age, our immune system tends to deteriorate. The immune system is one of the most important mechanisms for fighting disease and preserving health, so a decrease in the level of disease- fighting cells is a significant factor in the number of infections that may occur.
In addition, undergoing major surgery also affects the body’s ability to fight off infections. To counteract the effects of aging on the immune system, long-term regular exercise is important.Continue Reading Prevent foodborne illnesses

Brendan Wedley of the Peterborough Examiner (ON) reports that church suppers, service group dinners, strawberry socials and other community fundraising events would have been subject to stringent new regulations and inspections by public health inspectors.
Church suppers and other events have been exempt from Ontario’s food regulations.
Health Minister George Smitherman announced he will wait until at least the fall to regulate food sold at farmers’ markets and that the province will write regulations specifically for farmers’ markets.Continue Reading Food rules leave public at risk, warns medical officer

Errol Kiong reports that a few thousand people dining in corporate comfort at the All Blacks-Ireland test at Eden Park last Saturday could have been struck down with gastroenteritis.
A week after the big match, public health officials have yet to pinpoint the exact cause for the outbreak that left at least 100 patrons who dined in four separate corporate hospitality areas reeling from a suspected norovirus infection.Continue Reading Thousands put at risk by Eden Park food poisoning outbreak

Suzanne Havala Hobbs of the News Observer reports that in the month of July alone – National Hot Dog Month – Americans can be counted on to eat more than 2 billion franks, according to the National Hot Dog and Sausage Council.
Hot dogs are symbols of fun and summertime, and part of their appeal is that they’re so simple to buy, prepare and serve. They come precooked, so they take only minutes to grill or boil in a pan. Kids love them. You can hold a hot dog and bun in your hand, and there’s little to clean up afterwards.
There’s a lot to like about hot dogs.Continue Reading Let’s be frank about hot dogs