Food manufacturers have been told that incorporating an uncooked ingredient into a ready-to-eat food that will not be cooked could pose a serious food safety risk.
The FDA’s warning comes after a recent multi-state outbreak of Salmonella Typhimurium has was associated with the consumption of ‘cake batter’ ice cream sold only at Cold Stone Creamery
August, 2005
Journal of Food Protection: Volume 68, Number 8
Page 1613–1622
Michelle D. Danyluk,a Aaron R. Uesugi,a and Linda J. Harris a
aDepartment of Food Science and Technology, University of California, One Shields Avenue, Davis, California 95616, USA
ABSTRACT
Propylene oxide (PPO) is commonly used to reduce microbial populations in U.S. bulk raw almonds,
August, 2005
Journal of Food Protection: Volume 68, Number 8
Page 1581-1586
Neelam Narang,a Mark L. Tamplin,a and William C. Cray, Jr.b
aEastern Regional Research Center, Microbial Food Safety Research Unit, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
bFood Safety and Inspection Service, Eastern Laboratory, U.S. Department of
The epidemic of salmonella that broke out last week with contaminated chicken in Spain has intoxicated nearly 2000 people, of whom 41 remain hospitalized.
The epidemic "is in its final stage," said the ministry with respect to the end of the mass intoxication through the salmonella bacteria found in roasted chicken sold by Asada Group
Linda Harris, a Cooperative Extension microbiologist and food safety specialist in the food science and technology department at UC Davis, explains why it is important that all almonds coming into a processing facility be "as free from Salmonella as possible."
Two outbreaks in three years of salmonellosis involving California almonds have put the state’s No.
The best defense against salmonellosis and other food-borne diseases is safe food handling. For 20 years, the USDA’s Food Safety and Inspection Service has been trying to get that message to consumers.
But changes in the food industry and Americans’ eating habits make the job challenging. An estimated 76 million cases of food poisoning occur
To prevent food-borne illness, the FDA recommends that perishable food be out no more than two hours, or one hour in temperatures above 90 degrees. Food that sits out longer should be tossed, said Joan Miller, extension educator at Michigan State University Extension.
The bacteria responsible for foodborne illness – E. coli 0157, Salmonella
Date: 05/08/05
The number of people taken ill in a Spanish salmonella outbreak caused by a batch of contaminated chicken has risen to more than 1,200, an official said.
The head of the country’s food safety agency, Jose Ignacio Arranz, said 1,208 cases of salmonella infection had now been confirmed – up from 921 a
A salmonella outbreak that has left more than 900 people ill across Spain and killed one man is expected to recede this week after a batch of contaminated chicken was withdrawn from sale.
The Health Ministry said 921 people have contracted gastroenteritis after eating the Sada company’s roast chickens. Health authorities in the Valencia region
Salmonella contamination at a meat plant caused nearly 600 people across Spain to fall ill, the government said Tuesday. 579 people contracted severe diarrhea after eating the Sada company’s roast chickens. While most were hospitalized for only a few hours, the ministry said the death of a 90-year-old man in the eastern Valencia region was