John Delcos of The Journal News reports that Mets pitcher Pedro Martinez was treated at a Chicago hospital Friday night for complications from food poisoning.
General manager Omar Minaya said Martinez, who became ill during the All-Star break, was taken to Northwestern Hospital after he developed a fever during Friday’s game against the Cubs.
Martinez,
Officials: Oregon residents should avoid eating raw oysters, for now
The Associated Press reports that health officials in Oregon have issued a warning asking residents to avoid eating raw oysters after 14 people in the state fell ill over the last few days.
Those affected came down with infection caused by a bacteria directly associated with raw oyster consumption.
According to the state, symptoms of the illness include watery diarrhea, cramps, vomiting and fever. Most people recover without treatment.Continue Reading Officials: Oregon residents should avoid eating raw oysters, for now
FSIS to hold a technical meeting to discuss the updated risk assessment for Bovine Spongiform Encephalopathy
The Food Safety and Inspection Service (FSIS) today announced a technical meeting to present and receive comments on an updated risk assessment for bovine spongiform encephalopathy (BSE) in the United States.
The technical meeting to discuss the updated model will be held from 1 – 4 p.m. on Tuesday, July 25, 2006, in the Jefferson Auditorium of the U.S. Department of Agriculture’s (USDA) South Building, 1400 Independence Avenue, SW., Washington, D.C., 20250.Continue Reading FSIS to hold a technical meeting to discuss the updated risk assessment for Bovine Spongiform Encephalopathy
KDHE, USDA alert consumers to safely cook certain kinds of frozen chicken entrees
The Kansas Department of Health and Environment reports that several foodborne illness outbreaks in Minnesota that have been linked with certain types of frozen entrees have prompted the Kansas Department of Health and Environment (KDHE) and the USDA Food Safety Inspection Service (FSIS) to alert consumers of the need to cook these products safely.
The frozen entrees in question contain boneless chicken that may be breaded, stuffed or filled. Because these products are often stuffed or filled with additional ingredients, they may take longer to reach a safe, internal cooking temperature of 165 degrees F than consumers might expect.Continue Reading KDHE, USDA alert consumers to safely cook certain kinds of frozen chicken entrees
Tainted potato salad linked to more illnesses: 35 sickened at 2 catered events in Lucas County
The McClatchy-Tribune Business News reports that contaminated potato salad that made about 100 people sick in the Bowling Green area also was the likely source of a food-borne illness that affected as many as 35 more people at two other catered events, the Toledo-Lucas County health department said yesterday.
Alan Ruffell, the health department’s director of environmental health, said that the same potato salad that led health inspectors to Nick & Jimmy’s Bar & Grill, 4956 Monroe St., was believed to have been served at an office lunch party on June 16 and a g raduation party June 17 — both held in Lucas County.Continue Reading Tainted potato salad linked to more illnesses: 35 sickened at 2 catered events in Lucas County
Senator Harkin introduces Safer Food Act
The National Meat Association reports that late last month, Senator Tom Harkin (D-IA) introduced the “Safe and Fair Enforcement and Recall for Meat, Poultry and Food (SAFER) Act.” S. 3615 would give the USDA and FDA mandatory recall authority. It would also require companies to notify USDA or FDA if they have reason to believe
Food poisoning can easily be avoided
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Dr. Elizabeth Smoots of Myrtle Beach Online reports that in most cases of food poisoning, the culprit is contamination from tiny bacteria, viruses or parasites that live in our environment. According to a primer published by the American Medical Association, the medical profession and the public have grown complacent about infectious organisms that cause this preventable condition. The result is that 76 million people get sick, 300,000 are hospitalized, and 5,000 die from foodborne illnesses in our country every year.
Continue Reading Food poisoning can easily be avoided
The FDA issues recall of Shernoff’s potato salad
Matthew Borghese of All Headline News reports that the U.S. Food and Drug Administration (FDA), is issuing a recall of Shernoff’s Salads, Inc. brand Potato Salad because Listeria monocytogenes Poly O, type 1 was discovered in both environmental and product samples.
According to the FDA, “during an inspection, FDA reviewed the firm’s environmental testing results
9 Miss Florida contestants hospitalized after bout with diarrhea, nausea
Local10.com (Florida) reports that nine contestants in the Miss Florida beauty pageant were hospitalized Tuesday evening after complaining of diarrhea and nausea.
The contestants were staying at the Hilton near Miami International Airport. Miami-Dade fire-rescue officials said the contestants might have eaten some undercooked chicken at the hotel the day before.
Two of the contestants were admitted at South Miami Hospital overnight for observation. The other seven were treated and released.Continue Reading 9 Miss Florida contestants hospitalized after bout with diarrhea, nausea
Summer Travel Season Increases Incidents of Foodborne Illness
As warmer weather and summer travel swing into full force, so do cases of foodborne illness, according to the USDA’s Food Safety and Inspection Service. The busy summer travel season can make it difficult for restaurant kitchen staff members to keep up with the many details of food safety — and a slip up in this area can compromise the health of customers, which in turn can lead to a big hit on a restaurant’s bottom line.
“Maintaining a sanitary environment, in both production and service of foods, is key to protecting the health of guests,” said Chef Steve Browe of Paul’s 5th Avenue in Grandview Heights, Ohio, just west of downtown Columbus. “A foodborne illness outbreak is the deepest nightmare of a restaurant operator. Ultimately, an outbreak can ruin a business, first by reducing the daily number of people who frequent the operation, and in time, by building a negative general impression through word of mouth.”
The summer months are especially important to restaurants. In fact, more than two-thirds of tableservice restaurant operators consider tourists important to their business, according to the National Restaurant Association. And they should, since according to the Travel Industry Association of America, dining out is the most popular activity planned by tourists once they reach their final destination.Continue Reading Summer Travel Season Increases Incidents of Foodborne Illness