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The Dupage County Health Department announced on March 4, 2010 that it "is investigating the cause of a cluster of gastrointestinal illnesses primarily among customers of a Subway restaurant located at 1009 E. Roosevelt Road in Lombard. Restaurant ownership and corporate representatives have been cooperating with health officials, and the Lombard restaurant has been closed
Shigella: an all-too-frequent cause of foodpoisoning
Shigella is indeed a very frequent cause of foodborne illness. It is estimated, in fact, that more than 17,000 people become infected by Shigella every year in the USA. The routes of transmission are typically food and person-to-person contact, which is why Shigella is a frequent cause of outbreaks at daycare centers.
Subway hit with another foodborne illness outbreak – this time bacteria, not viral
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The DuPage County Illinois Health Department has reported that four more cases of shigellosis were confirmed Friday, bringing the total number of confirmed cases caused by the outbreak at the Subway restaurant in Lombard to 12. Of those 12 cases, seven have required hospitalization. Six of those who were hospitalized have been released. The restaurant
Restaurant Shigella Poisoning Nothing New – 200 Ill, One Dead in 2000
Illnesses continue to be reported in the Shigella outbreak tied to the Subway restaurant in Lombard, Illinois. Restaurant based Shigella outbreaks, though, are nothing new. Sometimes, the results can be tragic. In the fall of 2000, Shigella sickened hundreds, and left one person dead, in an outbreak at a Mexican restaurant in Northern California.
The outbreak
Shigella outbreak at Subway: sanitation requirements for Illinois restaurants
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When an outbreak happens at a restaurant, as opposed to an outbreak from a food item sold in grocery stores, the cause is frequently that one of the restaurant’s employees was ill and contaminated food. Often, other employees in the restaurant become sick as well, which can cause the problem of illness amongst customers to
94 Products on FDA List – Hydrolyzed Vegetable Protein Recall Due to Salmonella Risk
The FDA has updated its expanding recall list of various products containing Hydrolyzed Vegetable Protein. The list now includes:
Bouillon Products – Herbox
Dip and Dip Mix Products – Concord Foods, De la Casa, Delicioso, Follow Your Heart, Fresh Food, Concepts, Great Value, Johnny’s Fine Foods, McCormick, Oak Lake Farms, Reser’s, Rojo’s, T. Marzetti
Dressing
Lesson Learned From Poisoning At Least 180 People Last Year?
It was reported by the Bismark Tribune this weekend that the North Dakota Department of Health will not file charges against Aggie Jennings, an unlicensed caterer whose food was linked to more than 180 Salmonella Montevideo infections.
The illnesses occurred over the course of three separate events that Ms. Jennings catered. Three days prior to the last event, the
Chicagoland no stranger to foodpoisoning outbreaks
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Foodpoisoning is a major national health concern, with associated costs topping $152 billion annually. Currently, several major national outbreaks and recalls are occurring, resulting in likely many hundreds, if not thousands of cases of foodborne illness. Since July, over 245 confirmed cases of foodpoisoning (specifically salmonella) are linked to salami coated with black pepper
What is Hydrolyzed Vegetable Protein, or HVP and What Products Might Contain Salmonella Tennessee?
Hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark colored liquid contains, among other amino acids, glutamic
HVP Update: FDA finds Salmonella in Basic Food Flavors’ Processing Equipment
More companies added products to the growing list of recalled food products containing Salmonella contaminated hydrolyzed vegetable protein (HVP). HVP is a flavor enhancer used in a wide variety of processed food products, such as soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips, and dressings. The manufacturer of the contaminated HVP is Basic