June 2006

The Associated Press reports that a popular Minneapolis restaurant has reopened after passing an inspection following a food poisoning outbreak.

Cafe Barbette in the Uptown area was back in business yesterday after voluntarily closing on Sunday. Owner Kim Bartmann says the restaurant cleaned and upgraded equipment, and passed a fresh inspection.

Meanwhile, the number of

The popular Uptown Minneapolis restaurant Café Barbette closed last weekend after at least 29 customers suffered stomach illnesses caused by salmonella bacteria, reports the Pioneer Press.

The outbreak is unusual because of the relatively high number of people infected and the intensity of their illnesses, according to health officials. Of 23 restaurant-based salmonella outbreaks reported

Restaurant officials voluntarily closed Minneapolis Café Barbette over the weekend after the 20 cases of salmonella were reported. The city health department hasn’t determined what caused the food poisoning, but restaurant officials say they believe it’s isolated to one batch of chilled soup.

In April, restaurant inspectors found five critical violations serious enough to warrant

Paul Caron of Lakeshore, Ontario, writes regarding The Windsor Star June 7 editorial criticizing the actions of the Windsor Essex County Health Inspectors at an Art in the Park event.

In the article, it was stated that Minister of Health George Smitherman described the pouring of bleach on egg salad sandwiches by health inspectors at

Minneapolis Cafe Barbette, a popular restaurant in the Uptown area of Minneapolis, closed voluntarily over the weekend after more than 20 reported cases of salmonella poisoning at the restaurant.

The city health department has not determined what caused the food poisoning, but the restaurant believes it is isolated to one batch of chilled soup. "It

Britons are putting themselves and their families at risk of food poisoning because of bad habits in the kitchen, BBC News reports.

Nearly half of the 1,000 adults questioned did not know to cook burgers and sausages until no pink remained.

The Food and Drink Federation also found that many people fail to replace the

Researchers at Kansas State University have found that ground beef browns at different rates, so that browning alone, long considered the primary means of determining ground beef to be cooked, is no longer an accurate indicator of doneness.

"With meats and poultry, the only sure way to test safety and doneness is by using a

Christina Hvid, president of the Danish Meat Association, says that the country’s meat producers fear parliament’s efforts to stop imports of infected products might hurt the local industry and that EU countries might respond with trade bans of Danish products in turn.

Hvid said,"We don’t want Denmark to stop all imports of infected meat from