July 22, 2017

California Reminds Residents About Safe Summer Food Handling

The California Department of Public Health has issued a press release, reminding Californias to follow food safety rules this summer to avoid illness. Salmonella, E. coli, and Campylobacter are the most common bacteria that cause food poisoning outbreaks. There are some effective steps you can take to reduce your risk of illness. Follow simple safety tips for properly preparing and handling food. Follow the four "C's": Clean, Cross-Contamination, Cook, and Chill. For "clean," always wash your hands with warm, soapy water for at least 20 seconds before you prepare food, before you eat, and after handling food. Scrub cutting boards with hot, soapy water after preparing each item. And wash and thoroughly rinse utensils and cutting boards. Keep pets away from food preparation … [Read more...]

If You Are Eating Outdoors This Summer, Handle Food Safely

The USDA is offering food safety tips to all Americans who are eating outdoors this summer. Picnics and barbecues are part of the fun of the season. But the risk of food poisoning increases with the air temperature. When the air temperature is above 90°F, perishable foods should not be left out of refrigeration longer than one hour, half the usual time. When you are packing food for transport, make sure to keep cold food cold. You should always use an insulated cooler with ice or frozen gel packs for all food. Keep cold food below 40*F to prevent material growth. If you pack meat, poultry, and seafood while still frozen, they will stay cold longer. When you pack coolers for your picnic, put beverages in one and perishable foods in another. When you open and reopen the beverage … [Read more...]

Scientist Develop Plastic Pouches to Make Produce Safer

The USDA's Agricultural Research Service (ARS) is assisting a company developing a small plastic pouch that is designed to make produce safer. Many food poisoning outbreaks in the past few years have been linked to contaminated fruits and vegetables. Plant pathologist Jinhe Bai and his colleagues helped develop the pouch. The company, Worrell Water Technologist of Delray Beach, Florida, wants to market the pouches to wholesalers and produce packers all around the world. The pouches are packed into shipping containers. The pouch slowly releases chlorine dioxide gas, which kills E. coli and other pathogenic bacteria on the produce. They vent chlorine dioxide gas at a controlled rate using a semi-permeable membrane. Controlled rates of the gas release is crucial, since if it is … [Read more...]

Food Safety for Older Adults

The FDA has released information about food safety for older adults. Anyone who is over the age of 65 needs to be very vigilant about food safety. Many of those who become seriously ill and even die from food poisoning are elderly. The bodies of older adults do not work as well as they did decades ago. The stomach and intestinal tract hold onto food for longer periods of time, the senses of smell and taste are altered, and the liver and kidney's don't work as well to get rid of toxins. And by the age of 65, many people have been diagnosed with a serious illness. That is a double whammy, since people with chronic health problems are also at higher risk for serious complications from food poisoning. After the age of 75, many people also have reduced immune system responses. That … [Read more...]

FDA Offers Tips on Barbecue Food Safety

With the Fourth of July holiday weekend approaching, the FDA is offering tips for preventing foodborne illness at your backyard barbecue. Since bacteria in food multiply faster at temps between 40°F and 140°F, summer heat makes food safety implementation important. First, wash your hands well with soap and water before preparing, serving, and eating food. You should wash them for at least 20 seconds, especially after using the bathroom. If you are at a park or picnic area where there is no bathroom, use a water jug, some soap, and paper towels. Moist towelettes are better than nothing, but soap and water is best. Always keep raw food separated from cooked food. Cross-contamination is a major cause of food poisoning. Don't use a plate that held raw meat, poultry, eggs, or seafood … [Read more...]

How to Buy and Serve Produce Safely

Many food poisoning outbreaks in the past few years have been caused by contaminated produce. They range from the deadly Listeria monocytogenes outbreak linked to Jensen Farms cantaloupe to the Salmonella outbreak in Minnesota linked to tomatoes served at Chipotle restaurants. In fact, a study conducted by Center for Science in the Public Interest in 2005 found that produce is the most common food source for food poisoning. So the FDA has produced a video and tips on how to select and serve produce safely. Bacteria in the soil or water can contaminated fruits and vegetables, or it can become contaminated during harvest, during transport, or storage. To protect yourself and your family, be careful when selecting produce at the grocery store or farmer's market. Choose produce that … [Read more...]

Going Hiking or Camping? Keep Your Food Safe

FoodSafety.gov is offering tips on keeping your food safe if you are planning on hiking or camping this summer. If the food you bring isn't handled and stored properly, it can make you sick. Nonperishables such as trail mix, granola bars, and energy bars are a good choice because they can be stored without refrigeration. Chilled foods such as sandwiches or salads should be carried in a backpack with a cold source. Frozen gel packs and water bottles are good for keeping food safe. The water will thaw during the day, so you can drink it later. Overnight camping trips are different. Perishable foods such as sandwiches, potato salads, pasta salads, and cooked poultry and luncheon meats should be kept in an ice cooler. Remember that coolers do not cool food down; they can only hold … [Read more...]

Chicken & Rice Guys E. coli Outbreak: CA County Launches Food Truck Safety Campaign

An E. coli outbreak that may involve Chicken & Rice Guys food trucks in Boston, Massachusetts in April 2017 sickened at least 14 people. Those sickened ate either at the Chicken & Rice Guys restaurants or at one of the five food trucks the company operates in the Boston area. According to the last report about this outbreak, ten of the 14 sickened were hospitalized because they were so sick. Now, across the country in Kern County, CA, Kern County Public Health Services is launching a new food safety awareness campaign that focuses on mobile food vendors. It's called "Safe Eats on Kern Streets," and the plan is to inform consumers about food truck safety. Attorney Fred Pritzker, who is representing clients sickened in the Chicken & Rice Guys outbreak said, "food … [Read more...]

Banzai Sushi Receives FDA Warning Letter

The FDA has sent a warning letter to Northwest Frozen LLC, doing business as Banzai Sushi, in Seattle, Washington. That seafood processing facility has serious violations of seafood Hazard Analysis and Critical Control Point (HACCP) regulations and Current Good Manufacturing Practice regulations for food. The facility must conduct or have conducted a hazard analysis for each kind of fish and fishery product produced. And an HACCP plan that lists the food safety hazards that are reasonably likely to occur. The firm's HACCP plan for "Frozen IQF Sushi Pieces" does not list the following food safety hazards: Clostridium botulinum growth and toxin formation; pathogenic bacteria growth and toxin formation; and undeclared allergens. The letter states that intact vacuum-packaged seafood … [Read more...]

Ten Common Food Safety Mistakes

EatRight.org has published the 10 common food safety mistakes mosts people make. Since millions of Americans contract food poisoning every year, and most are not part of an outbreak, it's important to recognize these mistakes to stop making them. The first mistake is tasting food to see if it's still good. You can't see, taste, or smell pathogenic bacteria in food, and the texture is not affected by any toxins. It takes just 10 E. coli bacteria to make you sick; that number is invisible in the tiniest bit of food. The second mistake is putting cooked or ready-to-eat foods on a plate that held raw meat. This cross-contamination can make you very ill. Always use separate plates, cutting boards, and utensil when you are handling raw meats, eggs, poultry, and seafood. The third … [Read more...]

Report Your Food Poisoning Case
[contact-form-7 404 "Not Found"]
×
×

Home About Site Map Contact Us Sponsored by Pritzker Hageman, P.A., a Minneapolis, MN law firm that helps food poisoning victims nationally.