The New Haven Register reports that at least 15 people were hospitalized with nausea, cramps and vomiting Wednesday after a catered lunch at the United Illuminating Co. on Church Street.
Four other people became ill but declined to go to the hospital, said city Fire Department EMS Supervisor Abe Colon. Inside the Connecticut Financial Center
The Salmon Arm Observer reports that with the fall harvest season approaching, parents and caregivers are advised that children, the elderly and people with weakened immune systems shouldn’t be served unpasteurized apple juice or other unpasteurized products, such as unpasteurized cider, fruit juices and raw milk.
These products have the potential to be contaminated with harmful bacteria, such as salmonella and E. coli, which can make vulnerable individuals such as children, especially those under the age of six, very ill, and can even lead to death.Continue Reading Unpasteurized juice a hazard to children
Harry Eagar of MauiNews.com reports that state epidemiologists are investigating whether several illnesses on Maui in the last few weeks were caused by spoiled Spam musubi and, if they were, whether there was a connection.
Whether there was a common source or not, health officials are taking the opportunity to alert consumers to some not-so-obvious dangers with familiar local snacks.
This is not your mother’s Spam musubi.
Lance Wong, supervisor of the Food and Drug Branch of the Department of Health, says that in the old days, Spam musubi was made a few at a time by mom-and-pop stores and sold to workers for lunch.Continue Reading Food poisoning cases investigated
Don’t let food safety mistakes spoil your tailgating party, said Karen Blakeslee, Kansas State University Research and Extension food scientist.
Blakeslee is an avid football fan and experienced tailgater, but on any given game day, she may see fans who risk food-borne illness unnecessarily.
“Washing your hands before and after handling food is critical,” she said. “Water may not be readily available, but tailgaters can either bring a jug of water, soap and towels or, brush off surface dirt and use pre-packaged towelettes or a hand sanitizer.Continue Reading Tips for tailgaters: Avoid food safety mistakes
Commentary from the Food Safety Network, Douglas Powell and Ben Chapman
The death of 73-year-old Carolyn Hawkinson of Longville, Minn. is a painful reminder that food can kill, even when prepared with the best of intentions and under the most divine conditions.
Her death from E. coli O157:H7, and the sickening of at least 17 other people who shared a church supper in July also highlights the need for oversight of such events, and training for anyone who prepares food for others.Continue Reading Community nightmare
The Gainesville Times reports that as long as cross-contamination does not occur (from hands, utensils or other foods), pasteurized foods should be safe for even those in high risk groups. To pasteurize recipes containing eggs, 160 degrees must be reached or 140 degrees reached and held for 3 minutes.
Here’s how you do it: Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid).
Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble.
Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, use it. If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heart and continue cooking.Continue Reading Pasteurization helps to keep food safe by killing bacteria
The Orange County Register reports that California health officials warned restaurant diners Friday to avoid eating raw or undercooked freshwater regal crabs, which can carry a parasite that hospitalized two Orange County residents.
The state Department of Health Services determined that the crabs, formally called Sawagani crabs, were distributed to restaurants in at least 16
Bob Gardinier of the Times Union (NY) reports that eight conventioneers at a town hotel were rushed to area hospitals late Tuesday after they came down with apparent cases of food poisoning.
Town police and emergency medical service personnel responded to a call at about 9 p.m. at the Comfort Inn Airport & Conference Center, 20 Airport Park Blvd., where several customers were suffering from nausea, vomiting and diarrhea, said Chris Kostyun, shift coordinator for the town’s Emergency Medical Services.
Those who fell ill were at the hotel for an insurance conference, officials said.Continue Reading Bad food suspected after 8 are stricken
Capital News 9 (Albany, NY) reports that as many as six people have to be taken to the hospital because of apparent food poisoning at a local hotel.
Emergency workers were called to the scene at the Comfort Inn in Latham. Guests were complaining of abdominal pains and three to six people were taken to
Leslie Johnes of Best Syndication reports that the bacteria that cause food poisoning are difficult to detect by a food’s appearance, taste or smell. But they can cause illness ranging from mild to very severe and even life-threatening.
The human body ordinarily is well-equipped to deal with these bacteria, but individuals with weakened immune systems–such as those with acquired immune deficiency syndrome (AIDS) and those infected with the human immunodefiency virus (HIV)–can be far greater risk of serious illness. Because of their weakened immune systems, these individuals are more susceptible to contracting a foodborne illness. Once contracted, these infections, with their severe vomiting and diarrhea, can be difficult to treat and they can come back again and again. This can further weaken the immune system and hasten the progression of HIV infection and be fatal for person with AIDS.
Since most foodborne illnesses result from improper handling of food, person with AIDS or HIV infection can help themselves by following basic food safety guidelines. Applying these guidelines when buying, preparing and storing food, along with having a basic knowledge of the most common harmful bacteria and the foods on which they are found or can grow, can allow persons with AIDS to eat defensively while choosing a nutritious diet.Continue Reading Eating Defensively: Food safety advice for persons with AIDS