Category e. coli O157
For the second time this year, romaine lettuce growers are imposing measures they hope will end the recent string of E. coli O157:H7 outbreaks that were associated with their products last year. This latest action to strengthen food safety practices that will be required by romaine lettuce farms came Friday in a vote by the... Continue Reading Read More
Four people were infected with Shiga toxin producing E. coli (STEC) O157 last year from exposure to raw pet food, according to a Public Health England report. In August 2017, the cluster infected with genetically related strains of STEC O157 was identified. The strains possessed the Shiga toxin (stx) 2a subtype, associated with more severe... Continue Reading Read More
Canadian officials said today an E. coli outbreak linked to romaine lettuce is over, but U.S. officials are continuing to investigate the deadly foodborne illness outbreak that they believe is linked to leafy greens. Both countries’ public health officials posted updates on the outbreak today stressing that there is little remaining danger to the public... Continue Reading Read More
Outbreak investigators are warning the public that romaine lettuce linked to an outbreak of E. coli O157 in Canada is a potentially deadly strain having already hospitalized half of the victims. Three provincial health departments are reporting outbreak cases, with 21 sick people confirmed so far. Ten of the victims have had symptoms so severe... Continue Reading Read More
In June, 2011, eight children in Northern France were initially diagnosed with E. coli O157 after eating beef burgers bought from German discount retailer, Lidl. In May 2012, the Institut de veille sanitaire summarized the outbreak, and revealed 17 children … Continue reading → Read More
Restaurants usually have names that are easy for people to remember, but victims of foodborne illness often find legal names of restaurants can be elusive. Restaurant franchises are often passed from limited partnerships to individuals or corporations and back again. Take the Pizza Ranch in Lincoln, NE. It was the center a year ago of nine-state... Continue Reading Read More
It was supposed to be unforgettable, but for some who attended the Richey, Montana, Centennial last month, it was unforgettable for the wrong reasons. Around 40 people from 10 states reported they had been infected with E. coli O157. At … Continue reading → Read More
Contrary to what Australians are being told, cantaloupe – er, rockmelon – is a known source of foodborne illness and many scientists have investigated the many ways nasty bacteria get on or in the melon; along with potential treatments. In … Continue reading → Read More
Do you find it hard to resist gobbling up a piece of raw dough when making cookies, or letting your children scrape the bowl? Do your kids use raw dough to make ornaments or homemade “play” clay? Do you eat … Continue reading → Read More
Food safety friend Lynn McMullen at the University of Alberta, and others have found that cooking ground beef at 71C — the level of heat long advised by Health Canada — does not always eliminate all the strains of Escherichia … Continue reading → Read More
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