As the year comes to a close, many publications are looking back on the year and assessing our nation’s food safety system. From the Wall Street Journal to USA Today and Reuters, everyone has something to say about the American food supply.
The Wall Street Journal focused today on the USDA and the number of
North Carolina health officials announced that at least three pregnant women recently suffered the effects of listeriosis, the illness caused by the ingestion of Listeria monocytogenes – a foodborne pathogen.
It is believed that ingestion of as few as 1,000 cells of Listeria bacteria can result in illness. After ingestion of food contaminated with
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Florida residents have been urged to throw out Gourmet de Lyon food products sold at Green Market locations due to the possible risk for botulism. As reported on WBPF TV:
Florida Agriculture and Consumer Services Commissioner Charles H. Bronson said the products were found at two Green Market locations in the county. They were
The Seattle Post-Intelligencer published a story on the Seattle restaurants most-cited for critical (red) violations during health inspections. P-I reporter Daniel Lanthrop interviewed Gary Kickbusch from Public Health — Seattle & King County, who described the difference in critical violations and other violations, known as "blue" for the story.
"We focus on ‘red critical’
This week’s food safety infosheet from the International Food Safety Network (iFSN) focuses on the effectiveness of hand sanitizers. Questions regarding hand sanitizers, such as, "How effective are hand sanitizers?", "Can hand sanitizers be used as a substitute for hand washing?", and "What should I look for in a sanitizer?" are answered in this infosheet.
The return of Banquet pot pies after a Salmonella outbreak that sickened hundreds was the subject of an article by Julie Schmidt in USA Today. The article focuses on ConAgra’s new packaging and cooking instructions:
Most people know to check the Thanksgiving turkey with a thermometer to make sure it’s fully cooked and safe
The Seattle Post-Intelligencer published a story on the Seattle restaurants most-cited for critical (red) violations during health inspections. P-I reporter Daniel Lanthrop interviewed Gary Kickbusch from Public Health — Seattle & King County, who described the difference in critical violations and other violations, known as "blue" for the story.
"We focus on ‘red critical’
Science Daily published an article about research being conducted at the USDA’s Produce Quality and Safety Laboratory by Research Food Technologist Yaguang Luo, PhD. The story focuses on Luo’s research into whether fresh-cut produce washing operations are effective and how current processes could be improved to prevent foodborne illness outbreaks.
As reported by Science Daily:
Over three dozen people in Arizona, California, Idaho, and Nevada have become ill with a strain of Salmonella since early October, according to reports in the Tucson Citizen and Arizona Republic. Public health officials from the four states are investigating the source of the outbreak, and presently believe the source to be a food item.
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Amy over at Food Snark posted about how to properly cook a turkey recently. The post includes a You Tube video that was produced in 2004 for a public service announcement.
USDA’s published recommendations for safely roasting a turkey are:
* Set your oven temperature no lower than 325 °F.
* Place your turkey or