September 29, 2016

Rosca de Reyes Bread Contaminated with Synthetic Marijuana

More than 30 people were sickened in January 2015 after eating Rosca de Reyes bread produced at Cholula's Bakery in Santa Ana, California. The bread is also known as King Cake and is made with candied fruit and a baby Jesus figurine. It is eaten as part of the Latin American celebration of Three Kings Day. Symptoms included palpitations, dizziness, and numbness. Lab results were released after an investigation found that the bread was deliberately contaminated with a synthetic drug called "K2"or "spice" that is an artificial component of the main ingredient in marijuana. This chemical looks like pot, but side effects from ingesting it are more severe. The particular strain put in this bread is JWH-122, which is illegal in the U.S. Thousands of people are sickened by this drug every … [Read more...]

North Carolina Researchers Find Formaldehyde in Imported Fish

Researchers at North Carolina State have verified that an inexpensive instant test for formaldehyde on food has found about 25% of the imported fish purchased at a grocery store chain in Raleigh, North Carolina had unacceptable levels of the chemical. The contaminated fish were imported from China and South Vietnam. The firm Appealing Products developed the test, and have posted a chart with their results. Swai, cod, pollack, shrimp, tilapia, and whiting are some of the species that were contaminated. No fish from the United States or other regions tested positive for formaldehyde. The chemical occurs naturally in tiny quantities in fish and other foods, including fruits and vegetables, but the levels found in the tests were far beyond normal or acceptable. The FDA does not test fish … [Read more...]

Wildfires and Food Safety

The western United States is suffering through some horrific wildfires. In Colorado alone, more than 350 homes have been burned to the ground and wildfires are still raging. Food safety in times like these might not seem important. But wildfires can make the food in your home dangerous to eat, according to the USDA. Smoke fumes, the heat of the fire, and chemicals used to fight fire can be toxic. Heat from the fire can activate bacteria that cause foodborne illness and rupture the seals in cans and jars, exposing the food to bacteria. Fumes from a fire can create toxic fumes that contaminate food. Chemicals used to fight fires can contaminate food and cookware and create toxins that can't be washed off the food. To protect yourself and your family against the effects of wildfire, the … [Read more...]

Facts About Food Poisoning and the Law

Unless you or a member of your family have been struck down by a foodborne illness, you won't know the facts about food poisoning and the law. Public reaction to a recent case of Salmonella food poisoning has made this very clear. Many people think that food poisoning just means an uncomfortable period of time spent running to the bathroom. For most people, this is true, since 48,000,000 Americans contract food poisoning every year. But for more than 128,000 Americans each and every year, food poisoning means hospitalization, a serious illness, and the risk of developing lifelong health complications including paralysis, kidney failure, arthritis, diabetes, and heart disease. And for 3,000 Americans each year, food poisoning means a painful and untimely death. Food Safety Laws The … [Read more...]

UC Davis Food Scientist to Headline Inaugural Fight BAC! Webinar Series

Nearly 300 people already have signed up to take part in the inaugural webinar of the Fight BAC! Brown Bag Webinar Series, which will launch April 10th at 12:30 p.m. EST. Organized by the government-funded Partnership for Food Safety Education, the webinar series will first addresss food safety practices in home kitchens. Dr. Christine Bruhn, a food science marketing specialist at University of California-Davis and director of the Center for Consumer Research, will present information from her recent observational study of home cooks and their food handling practices. "I’ll be reporting on an observational study in which we video-taped 200 households as they prepared burgers and a salad in their home,'' Bruhn told Food Poisoning Bulletin. She'll also discuss how people washed the … [Read more...]

Eddy Packing Recalls Chicken & Apple Sausage

Eddy Packing Company Inc. of Yoakum, Texas is recalling about 26,136 pounds of chicken apple sausage that may contain foreign materials. The products were produced February 9, 2012 and were distributed nationally through a warehouse chain on February 14, 2012. Product details: Artisan Fresh, All Natural Chicken & Apple Sausage 1-pound vacuum sealed 3 to a pack USDA mark of inspection Sell-by date of June 23, 2012 36-pound cases Each case has twelve 3-pound packages Establishment number "P-4800" inside the USDA mark of inspection Codes 42450 or P13203 on the label The problem was discovered because of consumer complaints that piece of plastic were in the product. There have not been any reports of illness or injury at this time. If you have … [Read more...]

Wegmans Recalling Pita Bread, Thin Sandwich Rolls

Wegmans is recalling some varieties of their in-house pita breads and thin sandwich rolls sold only on Wednesday, March 28, 2012 because they may contain foreign objects. A damaged conveyor belt may have put metal or plasticized fabric pieces in these products. Product details: Wegmans Pita Bread, White 14 ounces UPC number 77890-11363 Best if used by date of 4/3 Sun Wegmans Mini Pita Bread, White 12 ounces UPC number 77890-17127 Best if used by date of 4/3 Sun Wegmans Food You Feel Good About 100% Whole Wheat Mini Pita Bread 12 ounces UPC number 77890-17130 Best if used by date of 4/3 Sun Wegmans Food You Feel Good About Multi Grain Mini Pita Bread 11 ounces UPC number 77890-18328 Best if used by date of 4/3 Sun Wegmans … [Read more...]

Study Confirms Oil from Deepwater Horizon Disaster Entered Food Chain

A new study has confirmed that oil from the April 20, 2010 Deepwater Horizon oil spill disaster has entered the food chain in the Gulf of Mexico. The study was led by East Carolina University along with the University of Maryland Center for Environmental Science, Georgia Institute of Technology, and U.S. Geological Survey. Food Poisoning Bulletin reported more than two months ago that senators from the Gulf states wanted the FDA to stress that food from the Gulf of Mexico was safe to eat. Consumers groups questioned that determination for several reasons, including the amount of seafood consumed by the groups studied. The well was capped on July 15, 2010, three months after the explosion. Oil from every well has a unique "fingerprint". Polycyclic aromatic hydrocarbons, which are … [Read more...]

FDA Warning Letters for Week of March 14, 2012

These are the FDA Warning Letters to food establishments, producers, and farms for the week of March 14, 2012. The most notable letters include a tofu plant with "black build-up" on its equipment (6), and a facility with rodent pellets, rodent traps that held decaying rodents, and rodent gnawed food (7). 1. Creekside Springs, LLC in Salineville, Ohio. This facility processes bottled water. The products processed at this facility are adulterated because they are prepared, packed, or held under unsanitary conditions. They may be contaminated with filth and may be harmful. Water-contact surfaces were not kept clean, and current certificates and notifications of approval were not on file. The source and supply of the water did not have government approval. The ozone levels in the finished … [Read more...]

CDC Lacks Funding to Establish Food Safety Centers of Excellence

The Centers for Disease Control and Prevention is reportedly short the $2.75 million needed to establish five food safety centers of excellence around the country. The centers were included in the 2011 Food Safety Modernization Act, but budget constraints have prompted the CDC to wait until enough targeted funding is available before going ahead. The report of a shortfall comes out of Minneapolis, where the University of Minnesota's School of Public Health established a working group to develop criteria for evaluating the would-be centers. Craig Hedberg, a food safety expert at the school, said the working group received a memo from the CDC laying out the issue. The memo reportedly said that a slight increase in food safety funding will help address urgent food safety priorities, … [Read more...]

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