The American Medical Association (AMA) and the American Public Health Association (APHA) yesterday held a conference call to explain how global warming has “taken a toll on human health and will continue to cause food-borne illnesses, respiratory problems, and deaths unless policy changes are enacted.”
According to a report on the call, “The ‘evidence has
FDA scientists successfully used a new genome sequencing test to retrospectively examine a 2009-2010 foodborne illness outbreak to help trace the source of the infection. A Salmonella Montevideo outbreak that began early in 2010 was linked to spice rubs on certain salamis and sickened nearly 300 people in 44 states and the District of Columbia.
FDA: U.S. Marshals seize food products at Tennessee company
![mice[1].jpg](https://www.foodpoisonjournal.com/uploads/image/mice%5B1%5D.jpg)
U.S. Marshals today seized about $200,000 worth of food products from Bedford Cheese Store Inc. in Shelbyville, Tenn., after U.S. Food and Drug Administration investigators found evidence of rodents throughout the company’s facility.
An FDA inspection found rodent feces, rodent hair, rodent nesting material, and building
Welcome to outbreakdatabase.com, a searchable database of illness outbreaks caused by one or more of the following
1. consumption of contaminated foods or beverages,
2. exposure to animals,
3. exposure to contaminated recreational water,
4. person-to-person contact with someone whose illness initiated from animal exposure or consumption of contaminated foods and beverages.
The Centers
Law & Order: How Epidemiological and Laboratory Data Are Used in Food Poisoning Cases
William Marler, Esq., Marler Clark L.L.P., P.S.— Seattle, WA Now that we know how laboratorians make inroads in the war on outbreaks, it’s time to check out what kind of legal and ethical considerations influence the use of data collected during
With nearly two decades of foodborne illness litigation behind us, tens of thousand of clients and hundreds of experts involved in those cases, we have developed what I hope is a lot of good information about the state of food illness in the Untied States. I hope you find this helpful.
Botulism
Campylobacter
I heard the fears of the small, local, sustainable, locavore regarding the Food Safety Modernization Act, which is why exclusions for on-farm sales and sales at farmer’s markets, and direct sales to grocery stores and restaurants were added, along with additional protections with the Tester/Hagen Amendment. However, it appears that what some in the movement
The Raw Milk Beat Goes On: A Look at the Literature and the 60-Day Raw Milk Cheese Aging Rule
William D. Marler, J.D.
Introduction
Some say raw milk cheeses are being beat-up by US regulators this year. Indeed, if there was a Food Safety Zodiac, 2010 would be the Year of the Cheese (shell eggs a close second). Whatever the underlying explanation, the number of cheese-related illnesses and recalls in 2010 appears unprecedented. While covering these events, my blog has been inundated with comments expressing outrage at FDA and state regulators for raw milk cheese “crackdowns.” The comments range from fringe screams about food Nazis and fascists to thoughtful and informative discussions about the microbiology of raw milk cheeses and implications for food safety and quality.
Tami Parr of the Pacific Northwest Cheese Association portended regulatory changes that may affect the fate of raw milk cheeses on her blog earlier last month. Interestingly, she links to a 1997 memo that recommended FDA re-examine its 60-day aging process for hard cheeses made from raw milk. No changes were made to the rule at that time, but clearly the issue of aged raw milk cheeses and food safety is not new, as shown in the timeline below.
To look at the issue closer, this paper provides an overview of the historical context and timeline of raw milk cheese regulations in the US, and examines the state-of-the-science surrounding the 60-day aging rule established by FDA.
Historical PerspectiveContinue Reading The 60 Day Rule – Does it make Raw Milk Cheese Safe?
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Drinking Raw Milk: It’s Not Worth the Risk
By LCDR Casey Barton Behravesh, DVM, DrPH, US Public Health Service
There are many reasons why some people are thinking about drinking raw milk these days. (Raw milk is milk that has not been pasteurized to kill harmful germs.) Some people want to eat less processed food.