According to numerous press reports, several 911 calls were made around 4 p.m. Saturday alerting first responders to illnesses occurring at Kumo Japanese Steakhouse in Stony Brook.
A Suffolk County spokesperson said a total of 28 people reported getting sick. Twelve of them were rushed to Stony Brook University Hospital for treatment and were discharged.
The
Health leaders said seven people are in the hospital, and more than 30 have reported symptoms consistent with salmonellosis. Kayla Semonco and her boyfriend Parker Allred are two of those who had hospital visits are eating take-out from the restaurant.
Semonco and Allred went to Tarheel Q on June 17th, to celebrate Allred’s father’s birthday.
Last week as the news surrounding the hospitalization of an Ebola victim in Dallas, I passed through the Dallas/Fort Worth airport on my way to Austin to give a series of food safety speeches. By the time I got home came the report of the first death in the United States. This morning came the
Tampa Bay Police report, shortly after dinner, Ronnie Morales felt sick and called 911. However, he was feeling so ill that his girlfriend drove him to St. Joseph’s Hospital. When they arrived his girlfriend also became ill and was rushed across the street to St. Joseph’s Women’s Hospital where they induced labor, as she was
Researchers from Weill Cornell Medical College have added to the growing body of evidence that multiple sclerosis may be triggered by a toxin produced by common foodborne bacteria. The presented their research at the 2014 ASM Biodefense and Emerging Diseases Research Meeting.
Multiple sclerosis (MS) is an inflammatory disease of the central nervous system characterized
According to Food Safety Magazine, NSF International’s Applied Research Center (ARC) has released the 2013 NSF International Household Germ Study, revealing that many common kitchen items harbor unsafe levels of E. coli, Salmonella, Listeria, yeast and mold. NSF International scientists point to a number of contributing factors — including improper food storage, handling, preparation and
The Washington State Department of Agriculture (WSDA) has revoked the food-processing license of Chu Minh Corp., which produces tofu and other soy products, after several inspections found on-going sanitation problems with the Seattle business.
In addition to revoking the company’s license to process food, WSDA also assessed a civil penalty of $17,800 against the company
Bumble Bee Foods, LLC, has issued a voluntary recall on specific codes of 5-ounce Chunk White Albacore and Chunk Light Tuna products. The recall has been issued because the products do not meet the company’s standards for seal tightness. These products were distributed for retail sale nationwide between January 17, 2013 and February 28, 2013.
In 2011, Congress enacted the FDA Food Safety Modernization Act (FSMA), recognizing the unique challenges faced by FDA in the area of food safety in the 21st century. FSMA directs FDA to build a new food safety system based on the public health principle of comprehensive prevention, an enhanced focus on risk-based resource allocation,
Nestlé Prepared Foods Company today announced the voluntary recall of two production codes of LEAN CUISINE® Culinary Collection Mushroom Mezzaluna Ravioli, UPC 13800-58358. The production codes are 2311587812 and 2312587812; the “best before date” appears as DEC 2013.
The voluntary recall is limited to these two days of production, which were distributed nationwide. No other