The bacteria that are harmless and beneficial far outnumber harmful varieties. Because they are capable of producing so many enzymes necessary for the building up and breaking down of organic compounds, bacteria are employed extensively by humans — for soil enrichment with leguminous crops, for preservation by pickling, for fermentation as in the manufacturing of
Experts Help Oyster Processors Use New Technology To Keep Consumers, Industry Healthy
Eating raw oysters is getting safer, thanks to a new practice called post-harvest processing, or PHP, that virtually eliminates harmful Vibrio vulnificus bacteria from the shellfish, say University of Florida researchers.
The technology involved isn’t cheap, so UF experts are helping processors in Apalachicola, heart of Florida’s oyster industry, evaluate various methods and learn to
Number of victims of Moscow “food poisoning” rises to 215
A total of 215 foreign construction workers have been hospitalized in Moscow and its environs with suspected food poisoning, a source in the capital’s health-care department said Wednesday.
"As of 06.00 a.m. Moscow time, 121 people have been brought to hospitals in Moscow. Another 94 workers have been taken to hospitals near Moscow," the department
Recall Of Fullei Fresh Alfalfa Sprouts With Salmonella Danger
The FDA and Fullei Fresh of Miami, Florida, are recalling 5-ounce containers of alfalfa sprouts after evidence that they may be contaminated with Salmonella.
While no incidents have been reported so far, the FDA says the recalled alfalfa sprouts were distributed statewide in food service establishments.
Four Prestonians sue Sheetz: Suit alleges salmonella poisoning
Two years after four Preston County residents were diagnosed with salmonella poisoning after eating at the Parsons Sheetz, they are, according to The Dominion Post and McClatchy-Tribune Business News, fighting the company in court.
Charles W. Graham Jr., his wife Nancy E. Graham, their daughter Sarah R. Graham, and Nancy’s sister, Suzanne K. Benson, filed
Summer foods may increase illness risk
Food-borne illness increases during the summer months. The harmful microorganisms that might be present in food grow faster in warm summer months. Most food-borne bacteria grow fastest at temperatures from 90 to 110 degrees. They also need moisture to flourish, and summer weather often is hot and humid.
Outside activities also increase. More people are
Fullei Fresh Recalls Alfalfa Because of Possible Health Risk
Miami, Florida-based Fullei Fresh is recalling its 5-ounce containers of alfalfa sprouts because they have the potential to be contaminated with Salmonella.
The recalled alfalfa sprouts were distributed statewide in food service establishments. The product comes in a 5-ounce, clear plastic cup container. This product was grown and packaged by Fullei Fresh, and distributed
Sheetz is Heading Back to Court
Four members of a family in Preston County say they got sick after eating tomatoes in sandwiches they bought at the gas station in Parsons.
The lawsuit is seeking 70 thousand dollars, but Sheetz has denied causing the family’s problem. In July 2004 a salmonella outbreak made nearly 400 people sick. Sheetz has settled all
Classic Salads digs into cause of product contamination
Salinas, CA-based Classic Salads doesn’t yet know what led to a recent sample of the company’s product testing positive for Salmonella contamination, but the company is, according to The Produce News, attempting to get to the bottom of the problem.
According to Classic Salads Sales Manager Lex Camany, the company was alerted through a third-party
Corky and Lenny’s Salmonella Outbreak
On February 6, 2006 the Cuyahoga County Board of Health was contacted by a husband and wife who had eaten at Corky and Lenny’s, a restaurant located in Woodmere, Ohio. Shortly after their meal the couple became ill with salmonellosis. That same day, the CCBH learned that the Ohio Department of Health was investigating