I moved to Seattle in 2002 and have never experienced a heat wave in late May and early June like the one we are enjoying now. There are few places I’d rather be than Seattle in the summertime, and to our benefit this year, everyone in the Seattle area who planted their garden around Mother’s
Two Kindergarten Students Hospitalized From Salmonella
We at Food Poison Blog have been highlighting recently that food poisoning can be, and often is, much more than "just a little diarrhea." This is especially true for the very young, the very old, and those with compromised immune systems.
Today the news media is reporting on yet another example of the severe nature
Hamburger E. coli season is underway
Valley Meats LLC recently recalled nearly 96,000 pounds of ground beef due to potential contamination by E. coli O157:H7. Now, SP Provisions of Portland, Oregon has recalled almost 40,000 pounds of ground beef due to positive sampling of its ground beef during production. Hamburger E. coli season appears to be getting underway.
John McDonald was
Baby Steps: USDA Implements Increase in E. coli O157:H7 Testing.
As I noted in an earlier post on a different blog about the USDA’s decision to, in a matter of speaking, take its head out of the sand and recognize that E. coli O157:H7 is a problem that starts (and someday will hopefully end) with the slaughter and dressing process, the agency is finally appearing to take a more reality-based (which is to say, less industry-biased) approach to ensuring food safety. For the earlier post, see here:www.foodpoisonblog.com/2009/05/food-policy-regulation/usda-sees-the-light-on-e-coli-o157h7-and-meat/#comments
Specifically, the only way that meat gets contaminated is because insufficient care was taken during slaughter and feces or ingesta cross-contaminates the previously uncontaminated carcass. Knowledge that this cross-contamination is commonplace is what has given rise over the years to post-slaughter “interventions” like steam-pasteurization and organic acid washes. Put bluntly, there is no need to try to remove the poop on the meat if it does not end up there in the first place.
Since the Pathogen Reduction; HACCP Final Rule was issued in 1996, it has been the stated policy of the USDA that E. coli O157:H7 be reduced to an "undetectable level." This is the so-called zero-tolerance policy for this deadly pathogen, which is based on the irrefutable fact that if the “presence [of E. coli O157:H7] can be prevented, no amount of temperature abuse, mishandling, or undercooking can lead to foodborne illness.” See HACCP Final Rule, 62 Fed. Reg. at 38,962. Now, seemingly more intent at make zero-tolerance a reality, USDA yesterday issued notice that it was mandating an increase in the frequency of its in-plant testing for E. coli O157:H7 in raw ground beef. While this is an improvement, it is but a baby step, since the most frequent testing that will occur under this policy is 4 times per month, and this is only at plants that produce volumes of ground beef greater than 250,000 pounds PER DAY.
For more on this change in policy, please click on CONTINUE READING.
Continue Reading Baby Steps: USDA Implements Increase in E. coli O157:H7 Testing.
Committee Holding Public Hearing On “The Food Safety Enhancement Act Of 2009”
The House Energy and Commerce Committee today is conducting a public hearing on the “discussion draft” of sweeping new food safety legislation.
Rep. Diana DeGette, D-Colorado, praised he “discussion draft” for including key elements of a bill she previously introduced; namely “traceability “ and mandatory recall authority. “We need to fix this,” DeGette said.
Use a thermometer to ensure proper temperatures are reached to prevent foodborne illness
I was pleasantly surprised when a friend of mine used a digital, tip-sensitive food thermometer to measure the temperature of the chicken he was preparing for our Memorial Day BBQ. 
He even cooked the chicken to an internal temperature of 180°F, which exceeds the recommended 165 degree cooking temperature for chicken. Despite this, the
Food Poisoning Triples Risk of Inflammatory Bowel Disease
We sometimes hear food poisoning dismissed (usually by those who are being blamed with causing it, not those suffering from it) as "just a little diarrhea." Here is yet more evidence that such a characterization has no basis in reality. Web MD is reporting today that Salmonella and Campylobacter infections triple the risk of Inflammatory
Carrot Producer Sues Sheep Farmer Over E. coli Concerns
Grimmway Enterprises, Inc., a carrot producer in Bakersfield, California is suing a neighboring sheep farmer afer the sheep entered Grimmway’s property. The sheep grazed on Grimmway crops, but more importantly, they did what sheep do – they defecated. Out of resulting concern for possible E. coli O157:H7 contamination, Gimmway destroyed an alleged 75 acres of crops.
In