Salmonella Blog - Surveillance & analysis on salmonella news & outbreaks

The season for packing up cold-cuts and egg salad for a picnic or barbecuing hamburgers in the backyard has arrived, and with it marks the season of increased cases of food induced illnesses, reports Traci Newell for The Journal.

Summertime raises the risk of food poisoning because bacteria such as salmonella and E. coli flourish in hot and humid weather. Most picnics do not provide the necessary controlled cooking or proper refrigeration. Food-borne bacteria are most commonly found in foods that are high in protein and moisture. These foods include milk products, eggs, poultry, meats, fish, shellfish, cream pies, custards and potato salad.

Temperature control is imperative in keeping a summer picnic safe. Try packing foods in a cooler with plenty of ice, keeping the temperature below 40 degrees. Keep perishable food and drinks in separate coolers so the food cooler has less exposure to outside heat. Whenever possible, keep the cooler in the shade or in the air-conditioned portion of the car.

Food-borne bacteria is a danger with grilled food, too. Cook ground meat and pork to 160 degrees. Cook poultry to 180 degrees. Beef, lamb, veal, roasts and steaks must be cooked to at least 145 degrees. Never trust the exterior color of the grilled meat. A food thermometer will give an accurate indication of when the meat has reached a proper temperature.

Finally, discard any food that has been sitting out for more than two hours -- sooner when the mercury tops 90 degrees.
 

Audress Hill is one of three state food inspectors assigned to examine the more than 750 restaurants in Beaufort County, plus more grocery stores and outdoor festivals with food.

While her inspection includes items like whether tiles are cracked or if the garbage in the women's bathroom has a lid, state inspectors are concentrating more on food to make sure it's stored, cooked and served properly. Hill said the key is making sure foods are at proper temperatures. Cold foods need to be kept at or below 45 degrees, while hot foods must be at or above 130 degrees.

The state inspects all 16,600 food-serving facilities, from restaurants to school cafeterias. Inspectors have a standard sheet they use for each inspection that includes the potential violations and the demerits for those problems.

Like on a test, points are taken off for each violation -- from one point off for an infraction, such as not having wiping cloths properly stored, to a maximum five-point reduction for serious violations, like employees not properly washing their hands. The most any facility can receive is 100 points. Restaurants can get a 'A' grade as long as they retain at least 88 points.

Restaurants are given a chance to fix major violations, like improper food temperatures, within 10 days. The inspector will return to the facility and if the problem is fixed, the restaurant will get a new score.

While restaurants know when a follow-up inspection is scheduled, the initial inspection is a surprise.
 

A $5 million lawsuit has been filed against Camden-based Old South restaurant, blamed for one of the largest outbreaks of food-borne illness in South Carolina.

State health officials said undercooked turkey likely caused the salmonella outbreak. One person died and more than 300 became ill. The lawsuit filed last week said the restaurant was negligent in failing to store and inspect its food, maintain proper procedures and safeguards, and train and supervise its employees.

Eight customers are named in the suit.
 

From NBC17:

Q: What is salmonella or salmonellosis?
A: Salmonellosis is an infection with a bacteria called salmonella. Most persons infected with salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection.
The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons the diarrhea may be so severe that the patient needs to be hospitalized. In these patients, the salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Q.: What sort of germ is salmonella?
A: The salmonella germ is actually a group of bacteria that can cause diarrheal illness in humans. They are microscopic living creatures that pass from the feces of people or animals, to other people or other animals. There are many different kinds of salmonella bacteria. salmonella serotype Typhimurium and salmonella serotype Enteritidis are the most common in the United States. salmonella has been known to cause illness for over 100 years.

Q: How would someone receive salmonella in the mail?
A: You could receive the bacteria, but in the most recently reported story about Bill Clinton what investigators are saying is that he received something that most likely fermented into salmonella.
Also, for someone to become infected with salmonella, doctors say that you would have to injest the bacteria. Most of the time, salmonella is contracted through undercooked food.

Q: Why is it named salmonella?
A: The bacterium were discovered by a American scientist named Salmon, for whom they are named.

Q: How can salmonella infections be diagnosed?
A: Many different kinds of illnesses can cause diarrhea, fever, or abdominal cramps. Determining that salmonella is the cause of the illness depends on laboratory tests that identify salmonella in the stools of an infected person. These tests are sometimes not performed unless the laboratory is instructed specifically to look for the organism. Once salmonella has been identified, further testing can determine its specific type, and which antibiotics could be used to treat it.

Q: How can salmonella infections be treated?
A: salmonella infections usually resolve in 5-7 days and often do not require treatment unless the patient becomes severely dehydrated or the infection spreads from the intestines. Antibiotics are not usually necessary unless the infection spreads from the intestines, then it can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Unfortunately, some salmonella bacteria have become resistant to antibiotics, largely as a result of the use of antibiotics to promote the growth of feed animals.

Q: Are there long term consequences to a salmonella infection?
A: Persons with diarrhea usually recover completely, although it may be several months before their bowel habits are entirely normal. A small number of persons who are infected with salmonella, will go on to develop pains in their joints, irritation of the eyes, and painful urination. This is called Reiter's syndrome. It can last for months or years, and can lead to chronic arthritis which is difficult to treat. Antibiotic treatment does not make a difference in whether or not the person later develops arthritis.

Q: What can a person do to prevent this illness?
A: There is no vaccine to prevent salmonellosis.
 

The NC State Department of Public Health reports nearly five times as many cases of salmonella so far this year, compared to the first six months of last year. Nine is on your side with food safety tips to prevent salmonella:

• Cleanliness is first and foremost: wash hands, utensils, equipment and cooking areas with warm, soapy water.
• Don't eat raw eggs, or foods containing raw eggs -- that includes cookie dough.
• Buy clean eggs. Open the carton before you buy to make sure the shells are not cracked.
• Thoroughly cook eggs and meat. You can use a thermometer to check that.
• Ground beef and dishes containing eggs should be cooked to 160 degrees. Whole and ground poultry at 165 degrees. And pork, fish and steaks should reach 158 degrees.
   

The number of confirmed salmonella cases in Williston is up to 12 -- with one death. And state health officials don't know if the outbreak is over. The Health Department is broadening its investigation beyond one particular grocery store where some of the victims bought prepared food.

State Epidemiologist Kirby Kruger says officials are exploring whether a contaminated food product could have been distributed to several different establishments in the area.

The Health Department also is consulting with the Centers for Disease Control and Prevention to see if other states have reported similar outbreaks. Kruger says he hopes to get an answer early next week.

The woman in Williston who died was older than 65. She has not been identified. Four of the Williston victims have been hospitalized -- but are now in various stages of recovery at home.
 

Most people are aware that humans have bacteria that live in our intestine. Some produce Vitamin K, necessary for blood clotting. One would think that a healthy immune system would wipe out these bacteria, but actually, the resident bacteria are important. They cause the intestinal lining to produce chemicals that fight invading bacteria. When humans take antibiotics for infections, some of these beneficial bacteria are killed as well. Some people ingest probiotics available at health food stores, or eat yogurt while taking antibiotics in order to try to quickly replace the beneficial bacteria.

Evidence is growing that medical problems, such as allergies, asthma and inflammatory bowel disease, may in some cases result from the lack of proper development of the interactions between beneficial residential microbes and host tissues.

So what does all of this have to do with chickens? In the chicken industry today, the growers try to prevent the chickens from being infected with bacteria like salmonella, E. coli, and listeria.

To prevent infection, most chickens are given antibiotics. Some consumers are opposed to antibiotics in their meat, because they fear it will cause increased numbers of antibiotic-resistant strains of bacteria. So there is a move among chicken producers to stop antibiotic use, but at the same time protect the public from disease.
 

The state has recalled a brand of shredded cheese sold in Mexican stores after finding a sample containing salmonella.

The contaminated 1-pound package of Queso El Nica cheese was found in a store in Wake County, said Joe Reardon, food administrator for the department. The department has asked Distribuidora La Victoria Inc. of Charlotte to stop processing and distributing the cheese.

The cheese was shipped from Florida, but it remained unclear Friday where the product was made, Reardon said.

No complaints or illnesses have been reported. The department has advised the stores throughout the state that sell the cheese to post signs advising consumers not to eat it and to discard it or return it to the store where they bought it.
 

Barbecuing may be synonymous with summertime Americana, but gas fires and food poisoning don't quite fit that image. As the weather warms and patios beckon, local food experts offer some tips for keeping outdoor cooking from being an extreme sport.

The most important thing to remember is to not leave your grill unattended for a long time, said Mark Cartwright, assistant manager at Barbeques Galore in Roseville. He warns that it's especially important to keep an eye on the barbecue when trying to burn everything off after a meal.

There are also several precautions that can be taken to ensure that barbecued food is safe, said Rosemary Carter, the Youth Food Stamp Nutrition Education Program representative with the UC cooperative extension. Meat should be defrosted in the refrigerator, especially in warm weather.

If you plan to partially cook meat in the microwave, be sure to take it immediately from there to the grill. Meat that is warmed up and then allowed to cool down is especially susceptible to bacteria growth, which occurs most quickly when food is between 40 and 140 degrees.

If the marinade is going to be used for a dipping sauce, Carter recommends that you boil the sauce to eliminate any contaminants from the raw meat.

Carter also emphasized that sufficiently cooking meat, especially hamburger, is important. Ground beef is at a higher risk for contamination because it has gone through more processing and had more air exposure. Use a thermometer to check the temperature - meat should be cooked to 160 degrees, not just until it's the right color, Carter said. "It may look like it's done, but if it hasn't reached a high enough temperature, it's not," she said.

After cooking, be sure to put the meat on a clean plate. Food should be left out for no longer than an hour after grilling and leftovers should be refrigerated as soon as possible.
 

Three outbreaks of salmonella infections associated with eating Roma tomatoes were detected in the United States and Canada in the summer of 2004. In one multistate U.S. outbreak during June 25--July 18, multiple salmonella serotypes were isolated, and cases were associated with exposure to Roma tomatoes from multiple locations of a chain delicatessen. Each of the other two outbreaks was characterized by a single salmonella serotype.

In the three outbreaks, 561 outbreak-related illnesses from 18 states and one province in Canada were identified. Although a single tomato-packing house in Florida was common to all three outbreaks, other growers or packers also might have supplied contaminated Roma tomatoes that resulted in some of the illnesses. Environmental investigations are continuing.

The state Health Department says a Williston woman has died of salmonella poisoning -- and at least three other people have been sickened but are recovering.

The people have not been identified. Nor has the business where they all bought the same pre-cooked food.

State Epidemiologist Kirby Kruger says the retail business was not cited. He says the Health Department conducted an investigation and found no major problems.

Kruger says two other reports of people being sickened by salmonella came in over the weekend. But officials have not yet determined if those people had gotten food from the same business as the others.
 

Whether consumers care or not, just about everything they eat is spiked with implications for the environment, international trade, health and the American economy.

Some people talk of how buying some foods undermines the world's rain forests or coastlines. Others campaign to save the American family farm or improve conditions for foreign laborers. Some call for the American system of big farms and companies to get bigger and deliver ever cheaper food. Box labels and grocery shelves don't mention the Washington fights over tariffs and subsidies, but they're there.

In the global village of 21st century food production, it's possible to argue the far-ranging consequences of everything from a chocolate bar to a salmon filet. However consciously, what you eat makes a political statement, says Scott Canon of Knight Ridder Newspapers.
 

Marler Clark, Food Poisoning Lawyers

Marler Clark is the nation's foremost law firm with a practice dedicated to representing victims of food poisoning, including victims of Salmonella illnesses.

Since 1993, Marler Clark's lawyers have represented thousands of clients in litigation against restaurants and food companies whose food was traced as the source of illness. The Marler Clark food poisoning lawyers have brought claims on behalf of hundreds of individuals who were part of Salmonella outbreaks traced to contaminated foods such as tomatoes, cantaloupe, sprouts, and other foods. The firm has also represented victims of outbreaks traced to contaminated restaurant foods from restaurants such as Chili's and Golden Corral.

Report a Food Illness

www.rusick2.msu.edu

This project is being conducted by researchers and epidemiologists at the National Food Safety & Toxicology Center at Michigan State University. The Developmental Steering Committee had scientists from the Michigan Department of Community Health, Michigan Department of Agriculture, University of Michigan, Michigan State University, Mid-Michigan District Health Department, Barry-Eaton District Health Department, and the Ingham County Health Department.

Since the rate of reporting foodborne illnesses is very low (about 1% - 2%), we are striving to increase the reporting of foodborne disease. This website helps visitors to recall their food exposures and allows them to organize information regarding their foodborne illness. It also gives assistance on how to contact their local health departments. By reporting foodborne illnesses to local health departments, we hope to prevent others from becoming sick from eating the same food items.

www.badfood.org

This site provides reporting and record keeping processes for incidences of food borne illnesses and unsanitary conditions. When you add a record to our system it is used primarily to gather statistical information. For cases of food borne illnesses you can at your option forward the information to the local health agency where the illness occurred. At your option, you can file a fully anonymous report. Unsanitary condition submissions provide information on specific trends and the system tracks this information for patterns that may identify a serious problem.

Support Groups

S.T.O.P - Safe Tables Our Priority

S.T.O.P. -- Safe Tables Our Priority is a non-profit grassroots organization devoted to victim assistance, public education, and policy advocacy for safe food and public health. The organization was founded in 1993 by family and friends of people who became ill or died from exposure to E. coli 0157:H7 and other pathogenic bacteria in meat and poultry. S.T.O.P.'s mission is to prevent unnecessary illness and loss of life from foodborne contamination. This is an excellent informational site, but also a critical resource for people whose lives have been affected by these deadly bacteria.

E. Coli Help Organization - Eric's ECHO

This website was created by a father, Rainer Mueller, in honor and remembrance of his son, Eric Mueller, who died after eating a hamburger contaminated with E. coli 0157:H7. In addition to be a valuable source of information about these deadly bacteria, this site is also a heartbreaking reminder of tragic human-costs inflicted by foodborne pathogens. This site is also particularly well-designed, and contains much helpful and needed information about food safety and foodborne illnesses.

Medical Services

The Medical Reporter

In our travels on the Web, we have had an opportunity to look at a LOT of sites about medical care and health, and this is one of the best. The Medical Reporter is an independent, educational, non-profit health magazine for enlightened healthcare consumers. Published solely in cyberspace since April of 1995, The Medical Reporter emphasizes preventive medicine, primary care, patient advocacy, education and support of interest to men and women alike. Please check it out and tell us what you think.

Centers for Disease Control (or, CDC) homepage

The CDC is at the heart of the government's fight against foodborne illness outbreak. When an outbreak occurs, the CDC will inevitably be part of the resulting investigation into the cause of the outbreak. This website contains a lot of useful information, both general and technical. You can also find the online version of the Morbidity and Mortality Weekly Review (or, MMWR), which is the government's primary publication for disseminating information about communicable disease statistics and other epidemiological research.

INSTITUTE OF FOOD TECHNOLOGISTS

The Institute of Food Technologists (or, IFT) was founded in 1939, and is a nonprofit scientific society with 28,000 members working in food science, food technology, and related professions in industry, academia and government. On several occasions, the attorneys at Marler Clark have been asked to give presentations at an IFT national or regional convention. THE IFT IS AN EXCELLENT ORGANIZATIION, AND WE HIGHLY RECOMMEND THIS WEBSITE AS AN IMPORTANT SOURCE OF RELIABLE SCIENTIFIC AND TECHNICAL INFORMATION.

National Institutes of Health Main Homepage

The National Institutes of Health web site is huge, with links to countless other sites, all having to do with (you guessed it) HEALTH. In particular, the sections having to do with HEALTH INFORMATION and SCIENTIFIC RESOURCES are both impressively vast, and typically quite helpful. You can do no-cost Medline searches here as well, and link to on-line catalogs, journals, and learn about ongoing research projects. You could spend hours surfing this site, and learn tons.

Foodborne Illness: What Consumers Need to Know

Part of a website designed to provide health and safety information for HIV-positive individuals, and persons living with AIDS, this web-page provide simple, yet important, information about foodborne illnesses and how best to avoid them.

National Center for Food Safety and Technology

The NCFST is a consortium organized to address the complex issues raised by emerging food technologies. It includes academia, industry, and the government to combine resources and encourage cooperative efforts to ensure the continued food safety and quality of the nation's food supply. This is not necessarily the prettiest site around, but it contains a good amount of helpful information, especially about available educational programs.

Educational

The Food Safety Network

The Food Safety Network (FSN), housed at the University of Guelph, provides research, commentary, policy evaluation and public information on food safety issues, from farm-to-fork. In addition to four daily list serves, FSN offers consumer, student and industry outreach services, information research, on-line resources, collaborative projects, evaluation and analysis, and a capacity to address current and emerging food safety concerns.

Food Safety for Consumers - Washington State University

Food Safety Cooperative Extension Service - Washington State University

Washington State University now has two food safety information resources relating to Food Safety for Consumers and a web site for their Food Safety Cooperative Extension Service.

The Penn State Food Safety Web Site
Food Safety throughout the Food System

The Penn State Department of Food Science has recently created a new information resource for extension educators, the food industry, and consumers interested in the safety of our food supply. The Penn State Food Safety Web Site combines a user-friendly environment with a farm-to-fork approach for quick retrieval of food safety information pertaining to the entire food system. Unique to this site are two databases with over 1300 links to online food safety resources.

Ask a Food Safety Expert

Web site designed to answer common food safety questions with more than 600 frequently asked questions and answers. More than 100 food safety experts available to provide peer-reviewed answers to consumer and foodservice food safety questions.

Food Safety Information from Iowa State University Extension

Iowa State University Extension believes that resources are needed for consumers, educators and students to access research-based, unbiased information on food safety and quality. The goal of the Food Safety Project is to develop educational materials that give the public the tools they need to minimize their risk of foodborne illness.

HACCP Information Center

Collection of HACCP information for meat processors, juice processors, foodservice operations, and on-farm operations. Compiled from current research conducted at Iowa State University.

Home Food Safety

This web site covers food safety issues that arise during normal preparation of meals in the home. It is aimed at consumers but makes a great training tool for educators and health care providers as well!

Kids World - Food Safety Page

A beautifully animated site that is full of helpful food safety information for children. We especially like the food safety coloring book and the quiz, both designed for school-age children. Along with the FIGHT BAC! program, this site is an excellent resource for families who are trying to educate their young children about food safety.

The FOODSAFE Program homepage

Sponsored by the University of California, at Davis, this website provides an incredible amount of useful information about food safety issues. Two things make this site stand out: (1) a huge food safety database with powerful search capabilities, and (2) the most extensive links page we've yet managed to find. We use this website all the time at Marler Clark.

International Food Information Council Homepage

The International Food Information Council (or, IFIC) provides reliable scientific information on food safety and nutrition to journalists, health professionals, educators, government officials and consumers. Because this website is updated regularly, the information it provides is always quite current.

Bugs in the News!

Both lighthearted and informative, this is a great site to learn all about "bugs" of all kinds -- and we don't mean flies, and spiders, and bees! Don't be fooled, however; this site contains load information -- science, even! The creator of this web-site is John C. (Jack) Brown, Professor, Department of Molecular Biosciences at the University of Kansas. While you are there, be sure to check out the GREAT article "What the Heck is E. coli??????"

Food Science Links Page

Sponsored by the University of Kentucky, Lexington, this is arguably one of the most comprehensive lists of WWW links we've yet found. Divided into easy-to-use sections, e.g., Law, Microbiology, and HACCP, you should be able to find out everything you need to know by beginning your internet journey here.

Salmonella & Egg Safety

Sponsored by the American Egg Board, this website offers excellent information on the safe use of eggs and egg-products. As might be expected, however, the information slightly downplays the risks associated with Salmonella and the use and consumption of eggs. We would suggest that you also read about salmonella in the "Bad Bug" book. REMEMBER: YOU CAN NEVER HAVE TOO MUCH INFORMATION ABOUT FOOD SAFETY.

The Food Safety Consortium

This consortium combines the collective talents of researchers from the University of Arkansas, Iowa State University, and Kansas State University. The Consortium was established by Congress in 1988, and was charged to conduct extensive research in all areas of poultry, beef, and pork meat production, from the farm to the table. Most of the information contained at this site is scientific and technical -- but it is important information, and worth the time it takes to understand and appreciate it.

The National Safe Kids Campaign (Safe Kids)

The National Safe Kids Campaign operates with the beliefs that there is no such thing as an "accident", and that ALL unintentional injuries of children are preventable. Their website offers many practical and useful tips on preventing even the most common childhood injuries.

FOODNET

Sponsored by the Food Institute of Canada, this web-site provides a wealth of information on the food industry, while also offering a global perspective. The Food Safety resource page is quite good, as is the site's section on laws and regulations.

IFSE's Food Safety Information and Links Page

This site, which is sponsored by Texas A&M's Institute of Food Science and Engineering, collects a large number of articles and informational sites on food safety, in all its forms, including topics related to E. coli 0157:H7.

Northern Virginia Alliance for Safe Food

The Northern Virginia Alliance for Safe Food is a working partnership between several public agencies charged with the oversight of food safety and the private food industry. The site is nicely colorful and easy to navigate. It also includes some excellent resources for educating young children about food safety issues like hand washing.

Kid Source Online

This well-designed web site is a great source for in depth and timely education and healthcare information. Easy to navigate, and with a broad range of topics covered, we think this site is a good first-stop on the internet for any parent looking for answers. This site also has excellent search capabilities and an extensive list of resources on a wide range of topics.

Government

The "Bad Bug" Book

This online handbook provides basic facts about foodborne pathogens, and brings together in one place information from the FDA, CDC, National Institutes of Health, and the USDA Food Safety and Inspection Service. IT IS AN EXCELLENT RESOURCE THAT WE HIGHLY RECOMMEND.

U.S.D.A. Economic Research Service

The Economic Research Service (or "ERS"), an agency of the U.S. Department of Agriculture, provides economic analysis on issues related to agriculture, food, and the environment. Not all of its research reports are available (in full-text versions) on-line, but the reports are easy to order, and definitely worth reading. Of particular interest is the ERS research on the medical and productivity costs of foodborne illness in the United States. So, next time your hungry for some numbers, this is an excellent place to look for some.

USDA Foodborne Illness Education Information Center

The USDA/FDA Foodborne Illness Education Information Center provides information about foodborne illness prevention to education, trainers, and organizations. Here you can find the Educational Materials Database, which includes everything from posters, games, computer software, and teaching guides for elementary and secondary schools, as well as training materials for managers and employees of the food industry.

The Gateway to Government Food Safety Information

This is a gateway website that provides links to selected government food safety-related information. Not every government website is listed, but it is still an excellent place to begin your research for more general information.

Government Accountability Project

This excellent site is for the rabble-rouser in all of us, providing an internet resource for information about whistle blowing, government wrongdoing, and official misconduct of all kinds. Be sure to check out the excellent section on food safety, which features an expose' of the substandard food that sometimes makes its way into the National School Lunch Program. Do you REALLY know what your kids are eating at school?

USDA Food Safety and Inspection Service

The Food Safety and Inspection Service (or, FSIS) is the public health agency that is responsible for ensuring (or trying to ensure) that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled. Not without its critics, this website is still a helpful resource for finding out more about the regulations that govern food inspection.

USDA Food Safety Index

This is a list of websites that the USDA selected as being of interest to persons in the food safety field. It has been our experience that this page is not routinely updated, so several links no longer work. Still, if you are looking for food safety information on a particular topic, this is a good place to start.

FDA Center for Food Safety and Applied Nutrition

This government website is primarily devoted to the information available from the FDA, including press releases, proposed changes in food safety regulations, and other more technical information about the FDA's regulatory activities. It provides helpful information about how to contact several of the FDA's agencies, how to propose regulations, and how to make Freedom of Information Act requests.

Non-Profit

S.T.O.P - Safe Tables Our Priority

S.T.O.P. -- Safe Tables Our Priority is a non-profit grassroots organization devoted to victim assistance, public education, and policy advocacy for safe food and public health. The organization was founded in 1993 by family and friends of people who became ill or died from exposure to E. coli 0157:H7 and other pathogenic bacteria in meat and poultry. S.T.O.P.'s mission is to prevent unnecessary illness and loss of life from foodborne contamination. This is an excellent informational site, but also a critical resource for people whose lives have been affected by these deadly bacteria.

E. Coli Help Organization - Eric's ECHO

This website was created by a father, Rainer Mueller, in honor and remembrance of his son, Eric Mueller, who died after eating a hamburger contaminated with E. coli 0157:H7. In addition to be a valuable source of information about these deadly bacteria, this site is also a heartbreaking reminder of tragic human-costs inflicted by foodborne pathogens. This site is also particularly well-designed, and contains much helpful and needed information about food safety and foodborne illnesses.

INSTITUTE OF FOOD TECHNOLOGISTS

The Institute of Food Technologists (or, IFT) was founded in 1939, and is a nonprofit scientific society with 28,000 members working in food science, food technology, and related professions in industry, academia and government. On several occasions, the attorneys at Marler Clark have been asked to give presentations at an IFT national or regional convention. THE IFT IS AN EXCELLENT ORGANIZATIION, AND WE HIGHLY RECOMMEND THIS WEBSITE AS AN IMPORTANT SOURCE OF RELIABLE SCIENTIFIC AND TECHNICAL INFORMATION.

The Center for Science in the Public Interest

The Center for Science in the Public Interest (or, CSPI) is a nonprofit education and advocacy organization that focuses on improving the safety and nutritional quality of our food supply and on reducing the damaging health affects associated with the abuse of alcoholic beverages. CSPI promotes health through educating the public about nutrition and alcohol; it represents citizens' interests before legislative, regulatory, and judicial bodies; and it works to ensure that advances in science are used for the public's good. This site is an excellent clearinghouse for up-to-date information on food regulations; it is also a good way to participate in grass-root lobbying efforts.

Institutional

Food-Safety-News.com

Is a monthly online newsletter produced by food-safety.com.au for the retail food industry: e.g. restaurants, fast food outlets, hotels, motels, cafeterias, etc. Their newsletter focuses on a wide range of issues such as food safety plans, food poisoning, food safety, contamination, and customer service improvements. Advice of each issue is sent via E-mail to registered users.

The Food Research Institute

The Food Research Institute (or, FRI) is based at the University of Wisconsin - Madison, and is both an independent research institute and an academic department in the College of Agricultural and Life Sciences. Usually on the cutting-edge of food safety research, the FRI is a top-notch resource for obtaining the most recent scientific information about food microbiology and toxicology. The attorneys at Marler Clark regularly retain the experts here at the FRI for help in ongoing foodborne illness litigation.

National Food Processors Association homepage

The National Food Processors Association (or, NFPA) is the principal scientific and technical trade association for the food industry. While we normally advise people to be cautious when relying on information provided by trade associations, we have found that the NFPA remains an excellent source of information on food safety issues of all kind, both scientific and regulatory. The Marler Clark attorneys gave a presentation at last year's NFPA national convention in Chicago, Illinois, and came away quite impressed with the organization, and its commitment to food safety. We recommend this site without reservation.

Hospitality Institute of Technology and Management homepage

This excellent website is packed with food safety information and research, with a particular focus on the retail food industry. There is also lots of information about food safety at home. Created by Dr. Pete Snyder, one of the country's leading and most outspoken food safety advocates, this website is a treasure trove of useful and important information.

The Inspector.Com

Sponsored by the Midwest Council of Food Inspection Locals, a labor union that represents meat, poultry & egg inspectors, this site is informative, eye-opening, and unabashedly opinionated. With a perspective developed on the front-lines of the food safety war, this site does not pull many punches. For example, if you want to be shocked (and maybe even appalled), check out the article entitled "Edible S**t" THIS IS A GREAT SITE!

American Meat Institute homepage

The American Meat Institute (or, AMI) is a national trade association that represents approximately 70% of the Nation's meat packers and processors. The AMI provides legislative, regulatory, and public relations services on behalf of the meat industry, and also sponsors scientific and economic research, and some public education programs. While this is not a website that we would recommend for researching food safety issues, or seeking unbiased information (there are several better sites for that), it is still an excellent way to find out what the meat industry is up to.

Food Marketing Institute homepage

Like the AMI, the Food Marketing Institute (or, FMI) is a national trade association, this one representing food retailers. This website has limited utility unless you are interested in learning more about the food retailing and the laws that regulate it.

Outbreak Inc.

Started by three of the attorneys at Marler Clark, Outbreak Inc. is a resource for companies in the food industry. In their roles as Outbreak consultants, the Marler Clark attorneys visit food companies, and attend food industry conventions and trade shows, offering practical advice on how to avoid litigation related to foodborne illness outbreaks.

Pocatello, Idaho Health officials in southeastern Idaho say they have been unable to pinpoint the source of a salmonella outbreak last month in Blackfoot.

Laboratory tests indicated the six people who tested positive for salmonella poisoning over a two-week period in early May were infected with the same common strain of the bacteria.

The source has not yet been identified, but Maggie Mann, health promotion director for the Southeastern District Health Department, says the illnesses seem to have stopped.
 

There are three more confirmed salmonella cases connected to a Mexican restaurant in Alton, Illinois.

Casa Romero voluntarily closed last Friday after the Madison County Health Department linked several cases of salmonella to the restaurant.

Wednesday, the number of confirmed cases was 13. It is now 16. Officials have not tracked down the source of the contamination.
 

CAMPYLOBACTER: Causes fever, diarrhea and abdominal cramps. Frequently from undercooked chicken and juices from raw chicken.

SALMONELLA: Causes fever, diarrhea and abdominal cramps. Bacteria can spread to humans via a variety of different foods of animal origin.

E. COLI: Often causes severe and bloody diarrhea and painful abdominal cramps, without much fever. A bacteria that is often found in cattle and other similar animals, E. coli can infect both food and water.

SHIGELLA: Causes diarrhea, fever and stomach cramps starting a day or two after exposure. Can be caught from contaminated water, vegetables, infected food handlers or toddlers who are not fully toilet-trained.

GIARDIA: Causes diarrhea, gas, cramps, nausea and weight loss. This parasite that lives in the intestine of infected humans or animals is often spread by swallowing contaminated recreational water.

CYCLOSPORA: Causes watery diarrhea, loss of appetite, weight loss, bloating, increased gas, stomach cramps, nausea, vomiting, muscle aches, low-grade fever and fatigue. The parasite is usually found on various types of fresh produce.

CRYPTOSPORIDIA: Causes diarrhea, dehydration, weight loss, cramps, fever, nausea and vomiting. It can be caught from uncooked or unwashed vegetables and fruit or swallowing contaminated recreational water.

PROTECTION FROM FOOD-BORNE ILLNESSES:
Cook meat, poultry and eggs thoroughly.
Separate foods to prevent cross contamination and wash hands, utensils and cutting boards in contact with raw foods.
Refrigerate leftovers promptly if they will not be eaten within four hours.
 

Old South Restaurant reopened Friday at 6:30am to a crowd of regulars. The line was practically out the door at one point and every table filled. People piled on chicken, liver, and sweet potato casserole.

DHEC inspector James Arthur was on hand checking food temps, "They are looking good with their inspection today."

Owner Betty Hatfield say they won't bring the turkey back until the fall. She says it's not worth the risk. Turkey was cited as the source of the salmonella outbreak. She was happy about the turnout, but says Friday wasn't a celebration. Her heart goes out to families who were affected. She says she'll go to her grave wondering what really happened.

DHEC investigators says 300 people were sickened. The death of a 58-year-old Lugoff man also was linked to the salmonella outbreak.
 

The Madison County Health Department is investigating how 13 people recently received salmonella from an East Alton restaurant.

The customers reported illnesses after they ate at Casa Romero Restaurant. No one has suffered severe illness. The restaurant, which voluntarily closed last week, will reopen after the investigation is completed, said Toni Corona, county public health administrator.

The county received the first reported case of salmonella from the restaurant on June 2.  The health department is now trying to determine the source of the salmonella bacteria. The county is currently interviewing past patrons, employees and others affiliated with the restaurant.
 

Madison County, Illinois health officials are investigating a salmonella outbreak at an East Alton restaurant. 12 cases of salmonella have been reported so far.

10 of those patients ate at Casa Romero Restaurant between May 21 and 24. The restaurant voluntarily closed last week.

Salmonella spreads through contaminated food or from person to person, but they haven't found the source of this outbreak.
 

More than 100 residents, business owners and city leaders turned out for the Hatfield family, whose Camden's Old South Restaurant -- site of the largest salmonella outbreak in state history -- is preparing to reopen Friday.

Steven Lee, pastor of Mount Olivet Baptist Church in Camden, spoke for the Hatfields Monday, expressing sympathy for last month's events and thanking the community for its calls, cards and prayers. "They have suffered along with this community," Lee said. "They are part of this community."

"They have taken every precaution to ensure nothing like this ever happens again, and they are now looking to the future," Lee said, prompting applause from supporters.

The salmonella outbreak in May sickened more than 300 people, hospitalized more than 50 and has been linked to the death of 58-year-old Lugoff resident James Arledge. It has been traced to undercooked turkey and possible cross-contamination of other foods at the popular country-style buffet on DeKalb Street.
 

Old South restaurant owners issued a public apology Monday through a local pastor for the largest salmonella outbreak in South Carolina history.

Roughly 200 supporters, including local dignitaries and other Camden restaurant owners, showed up outside the DeKalb Street restaurant to show support for the Hatfield family and Friday's reopening of Old South.

"The recent events have devastated the family personally," Steven Lee, pastor of Mt. Olivet Baptist Church in Camden, told those gathered Monday. "They have taken every precaution to ensure that nothing like this ever happens again, and they are now looking to the future."

The salmonella outbreak in May sickened more than 300 people, sent more than 50 to hospitals and has been linked to the death of a Lugoff man. Undercooked turkey was the likely cause of the salmonella outbreak, state health officials announced last week.
 

Coconino County is catching up on restaurant inspections after more than a decade of inspecting less frequently than required in Arizona due to staffing shortages. The Coconino County Health Department has performed only 50 percent to 60 percent of the number of inspections it should have done per year in the past three years, county statistics show.

Environmental Health Program Manager Marlene Gaither and her staff of inspectors are responsible for checking up on school cafeterias, fast food vendors, lunch carts and restaurants, among other food facilities.

Until this year, the state hadn't ever audited the counties to see if they were doing the required number of restaurant inspections. Inspectors are expected to get to between 75 percent and 80 percent of restaurants twice this year, as required, after one staff person was added by the Board of Supervisors.

Lack of staff has been the chief reason for not inspecting as often as required. There have only been about five full-time inspector positions since 1983 for the second-largest county in the U.S.
 

Flat Creek resident Lou Couch and at least three other people from Lancaster County were among the more than 270 people who contracted salmonella poisoning in the outbreak that began in Camden last week. Couch was hospitalized when she came down with salmonella poisoning after eating at the Old South Buffet in Camden.

Ginger Worth, clinical director of emergency room services at Spring Memorial Hospital, said no victims of the Camden outbreak were treated at Springs, but the hospital is always looking for signs of an epidemic.

Vicki Hinson from the Lancaster County Health Department has some tips to prevent salmonella poisoning. "If you have a pet lizard or snake, you need to wash your hands thoroughly before eating," Hinson said.

She also said potato salad left out can really be dangerous and that meat should be kept off top shelves in the refrigerator so juices don't drip down and contaminate other food.
 

Bankrupt Coronet Foods is now facing a lawsuit by 92 people from several states. A judge has ruled the people who claim they got sick after eating tainted roma tomatoes could sue Sheetz, the store that sold them, and the company that supplied them, Wheeling based Coronet Foods.

Coronet laid off their entire workforce after the salmonella outbreak when more than 400 people got sick. The judges ruling says they are responsible for those who got sick. The attorney representing those who say they got salmonella says he would like to settle the dispute outside of court through mediation.

A Seattle lawyer said he no longer plans a lawsuit against the Sheetz convenience store chain over 80 people who said they were sickened by salmonella-tainted tomatoes.

But attorney Bill Marler, who specializes in food-poisoning cases, is still planning to sue Coronet Foods. The bankrupt Wheeling, West Virginia company supplied tomatoes to Sheetz. A bankruptcy judge has signed an order allowing Coronet to be sued.

More than 400 people were sickened last year in Pennsylvania and eight other states after eating tomatoes served at Sheetz stores. Nobody died from the outbreak.

Marler has said most claims will be for less than $100,000 to cover medical bills, lost wages and pain and suffering.
 

Except for a few items, neither the government nor industry regulates dates on food products. That means it's up to the manufacturers and the grocery stores to create the dates and follow them. "There is no uniform or universally accepted system used for food dating in the United States. Although dating of some foods is required by more than 20 states, there are areas of the country where almost no food is dated," according to the USDA.

In Wisconsin, food product dating is required for three items:
 

• Infant formula is regulated because it's for a very vulnerable population and is their only source of nutrition. The date on the formula container is an expiration date, which means it should be used or discarded by that date and would be illegal to sell after that date.
• Smoked fish is not cooked before being eaten, so it's regulated to prevent bacteria growth. As for the infant formula, the date is an expiration date, so it shouldn't be sold or consumed after that date.
• Eggs have a packing date, but the date consumers see can be one of several choices - an expiration date, a sell-by date (no more than 30 days after packed), a use-by date or best-if-used-by date.

Still, even if you check the date on the food you purchase, the food might not be safe. "You can buy the nicest, freshest food product on the shelf," said Donna Gilson, a spokeswoman for the Wisconsin Department of Agriculture, Trade and Consumer Protection. "But if you don't take care of it at home, it's not going to be safe."
 

Health officials hope to announce the source of the largest salmonella outbreak in recent South Carolina history this week. Lab workers should determine which food was contaminated with the bacteria in the next few days.

One person has died, 51 people were hospitalized and 293 patrons reported symptoms after eating at the Camden buffet Old South Restaurant between May 19th and 22nd. People who live as far away as Rock Hill and Charleston have reported getting sick.