January 2012

Leave it to Bill Marler at Marlerblog and Food Safety News to fill in the informational gaps left by the CDC, FDA, and 10 state health departments, who all know the source of at least 68 Salmonella illnesses in 10 states nationally, but aren’t naming names.  (Question: how many of these 68 victims of the Mexican restaurant

Raw milk from Family Cow dairy in Franklin County Pennsylvania sickened 12 with campylobacter, so say State health officials.  All the confirmed cases were people who drank milk purchased directly at The Family Cow, or at drop off locations. The farm has voluntarily suspended raw milk production.

What is campylobacter?

Campylobacteriosis, the illness caused by

raw milk.jpgAccording to published reports, the number of confirmed illnesses in a campylobacter outbreak has climbed to 12, including 8 persons from Pennyslvania and 4 in Maryland.  The outbreak was first announced by the Pennyslvania Department of Health on January 27, 2012.

All of the ill persons consumed raw milk from Shankstead EcoFarm in Chambersburg, Pennsylvania.  The

family cow outbreak.pngThe Maryland Department of Health and Mental Hygiene is reporting multiple Campylobacter infection cases associated with consumption of raw (unpasteurized) milk from the Family Cow dairy store in Chambersburg, PA. DHMH, in conjunction with the Pennsylvania Department of Health, advises consumers that milk recently purchased from this store may contain harmful bacteria.

To date, there

Hannaford’s lawyers must be scratching their heads over how easily the 19-victim, 7-state outbreak of Salmonella Typhimurium could have been somebody else’s outbreak.  Hannafords stores didn’t keep records that showed the source of all the trimmings that they used when they ground their beef for resale, and the result is, not only will we never

cantaloupe.jpgBill Marler recently brought to my attention an article published roughly six years ago in the Journal of Food Science.   The article details a study that shows that washing cantaloupes with hot water was an effective method in reducing the likelihood of bacterial contamination.

The study demonstrated that surface pasteurization can greatly reduce levels of Salmonella from the surfaces of

Food Safety News reports, a Massachusetts resident who first tested positive for brucellosis has now been confirmed to not have the infection, according to an email from the assistant commissioner of the Massachusetts Department of Agricultural Resources (MDAR).

“While initial test results did show up positive, further, more specific and accurate testing by the CDC