In the last few weeks, there have been almost 500 reports of adverse reactions from consumers who ate this product. Some people have required hospitalization, and at least one person underwent gallbladder surgery after showing signs of liver damage. In fact, a number of people reported that tests showed their liver enzymes were very elevated, and in most cases people said their symptom onset was quite sudden. The common stories being told by people who got sick after eating these lentil crumbles from Daily Harvest have led to a number of theories on what might be causing these symptoms. For its part, Daily Harvest put out a statement yesterday that reads, "We have spent the past ten days working with the FDA, state agencies and multiple independent labs, as well as experts in … [Read more...]
Built Bars Banana Cream Pie Puffs Protein Bar Recalled For E. coli
Built Bars Banana Cream Pie Puffs Protein Bars are bing recalled for possible pathogenic E. coli contamination. The specific strain of E. coli has not yet ben determined. No illnesses have been reported to date in connection with the consumption of this product. Thee recalling firm is Built Brands, LLC of American Fork, Utah. The recalled product is Built Bars Banana Cream Pie Puffs Protein Bars that are packaged with lot number D22151011 that is printed on the outside of the wrapper. IT was distributed nationwide to 1,049 potential customers through mail order. The customers would have received this product after June 6, 2022. The potential for contamination was noted after routine testing that was conducted by an accredited third-party laboratory at the request of Built Brands … [Read more...]
Wash Your Hands and Use a Food Thermometer This Summer
The USDA is reminding consumers to wash hands and use a food thermometer this summer to avoid foodborne illness. These rules apply even when you are camping, grilling outdoors, or having a picnic. The USDA has observed, in their test kitchens, that consumers are skipping basic food safety practices, which increases the risk of suffering food poisoning. USDA Deputy Under Secretary for Food Safety Sandra Eskin said in a statement, "Our research shows that participants were not adequately washing their hands or using a food thermometer. Summer is a time to relax and enjoy delicious meals with friends and family but foodborne pathogens never rest. Following safe food handling practices during this and all other seasons can reduce the risk of you and your loved ones getting sick." A … [Read more...]
States With More Public Health Funding Track More Foodborne Outbreaks
States with more public health funding track more foodborne illness outbreaks, according to a study published in Emerging Infectious Diseases. The study was conducted by scientists at the Colorado School of Public Health with assistance by the University of Minnesota, the CDC, the FDA, and the US Department of Agriculture Food Safety Inspection Service (FSIS). Foodborne illness surveillance in states is critical to identifying multistate outbreaks. Unfortunately, not all outbreaks are detected and investigated. This study looked at 8,131 single-state outbreaks reported during the years 2009 to 2018. Multistate outbreaks were not included in this analysis. Overall, high-reporting states reported four times more outbreaks than low reporting states. And low reporting states are less … [Read more...]
Senator Murray Wants Answers on Alleged Food Safety Failures
Senator Patty Murray (D-WA) wants answers on alleged FDA food safety failures after a report in Politico listed problems with that agency. Senator Murray is Chair of the Senate Health, Education, Labor, and Pensions Committee. A letter was sent to FDA Commissioner Robert M Califf, asking for answers and immediate action. The Politico report was based on more than 50 interviews with experts and former officials and found that the FDA is more focused on regulating and overseeing drugs and other medical products than food. For instance, FDA commissioners rarely have experience with food issues, but are usually medical doctors. The report lists deadly food poisoning outbreaks and the recalls associated with the contaminated foods, starkly outlining how long it can take to issue a recall … [Read more...]
Toboton Creek Raw Whole Milk Recalled For Possible E. coli
Toboton Creek raw whole milk is being voluntarily recalled in Washington state for possible E. coli contamination. No illnesses have been reported to date in connection with the consumption of this unpasteurized milk product. The dairy is located in Yelm, Washington. The recalled product is Toboton Creek raw whole milk with best by dates of "2/1" through "2/9" (February 1, 2022 through February 9, 2022). The milk was bottled in half gallon containers and was sold through retail stores in Yelm and Olympia, Washington and was also sold directly to consumers at the Toboton Creek Dairy farm. The recall was triggered after routine sampling conducted by the Washington State Department of Agriculture (WSDA) found the presence of toxin-producing E. coli bacteria in the dairy's retail raw … [Read more...]
Bacteria Killing Packaging Can Keep Food Fresh Longer
Bacteria killing packaging that can keep food fresh for a longer period of time has been developed at the Nanyang Technological University (NTU) in Singapore and Harvard T.H. Chan School of Public Health in the United States. The smart packaging is biodegradable, sustainable, and kills harmful pathogens. In tests, the packaging extended the shelf life of fresh fruit by two to three days. The packaging is made from a type of corn protein called zein, which was combined with starch and other naturally derived polymers. The scientists added natural antimicrobial compounds that included oil from thyme and citric acid. When the fibers in the packaging were exposed to an increase in humidity or to enzymes derived from pathogens, they released antimicrobial compounds. Those compounds … [Read more...]
Consumer Reports Tests Frozen Produce For Pathogens
Consumer Reports tested 300 samples of frozen produce for pathogenic bacteria and found them to be free of pathogens. No harmful bacteria was found in the samples, according to their newly released report. But that's not the whole story. Consumer Reports researchers looked for E. coli, Listeria monocytogenes, and Salmonella in eight frozen foods: berries, avocado, corn, mangoes, peaches, pineapple, spinach, and smoothie mixes. No bacteria that could make you sick were found in their samples. However, these findings do not meant that there is no risk from frozen produce. How these items are processed could have an effect on their safety. Most are blanched or steamed before they are frozen. Unfortunately, this does not mean these products are completely safe to eat without further … [Read more...]
Study Shows E. coli Toxin Accelerated Colon Cancer in Study Mice
A new study shows that an E. coli toxin accelerated colon cancer in study mice, raising the possibility that about two million new cases of colorectal cancer diagnosed every year around the world could originate from food poisoning, even if the cases are brief and mild. The study was conducted at Johns Hopkins University/Bloomberg School of Public Health and published in the January 12, 2022 issue of the journal Cancer Discovery. Certain E. coli bacteria produce a toxin that can damage DNA in intestinal cells. The novel genotoxin is called UshA. The mice studied are genetically susceptible to developing colon cancer, called ApcMinΔ716/+ types. UshA triggers DNA damage and initiates tumor transformation during infections both in vitro and in vivo. This type of infection could … [Read more...]
What is Cross Contamination and How Can You Prevent It?
We talk a lot about cross-contamination here at Food Poisoning Bulletin. Cross-contamination is simply transfer of pathogens from one food to another, or to a surface. It is responsible for many cases of food poisoning caused by pathogens such as E. coli and Salmonella every year in the United States. So what is cross contamination and how can you prevent it? There are many different types of cross-contamination. It can occur while harvesting food, processing it, during transportation, while shopping, in the kitchen, and during food service. We are mostly concerned with consumer behavior here. Direct cross-contamination occurs from food to food contact. Indirect cross-contamination occurs when bacteria are transferred from your hands or utensils from one food to another. To … [Read more...]
