The Canadian Food Inspection Agency and Wendy’s Restaurants of Canada, Inc. are warning the public not to consume Wendy’s Homestyle Garlic Croutons because the product may be contaminated with Salmonella.
The affected product has been sold at Wendy’s restaurants in Ontario and Quebec. A voluntary recall of the affected product from the marketplace has
The Rutherford-Polk-McDowell District Health Department has confirmed three salmonella cases in Polk County. All three cases involve Polk County High School students but no connection among them has yet been established. At least one of the confirmed patients had to be hospitalized.
Helen White, RN, PHN Supervisor at Rutherford-Polk-McDowell District Health Department, says the health
Pasteurization kills bacteria present in food. As long as cross-contamination does not occur (from hands, utensils or other foods) pasteurized foods should be safe for even those in high risk groups.
To pasteurize recipes containing eggs, 160 degrees F must be reached or 140 degrees F reached and held for three minutes.
To pasteurize eggs
The September issue of the Journal of Food Protection investigated how beef jerky can become contaminated with Salmonella. Several salmonellosis outbreaks have been associated with beef jerky, suggesting enhanced pathogen thermotolerance.
In this study, beef strips were inoculated with five-strain cocktails of either Salmonella serovars or Escherichia coli O157:H7, marinated at pH 5.3 for
The September issue of the Journal of Food Protection investigated the interactions of growth temperature, heating temperature, NaCl concentration and pH on the thermal injury and recovery of Salmonella Enteritidis in ground chicken.
It was observed that the rate of recovery of heat-injured cells was similar at each pH level tested. Therefore, a pH range
The September issue of the Journal of Food Protection investigated the growth of a multiple antibiotic-resistant strain of Salmonella on ground chicken breast meat in relation to time and temperature.
Primary, secondary, and tertiary models were assembled and then combined to assess the variation of Salmonella growth in batches of ground chicken.
UT hosted a microbiology seminar at Walters Life Sciences Building in Room 307 on Monday with a lecture from Dr. Bala Swaminathan of the CDC. His lecture focused on food disease surveillance and outbreak investigations.
Swaminathan’s biggest findings were in the area of salmonella surveillance.
“There are over 2,500 serotypes, (the) top 100 serotypes account
In an open letter to the International Dairy Deli Bakery Association, Magna Medical General Manager Robert Greene addressed the importance of empowering deli managers with the necessary tools to "spot check" food product and machinery to prevent cross contamination.
In a recent lawsuit filed last Thursday, it was food from the deli department of a
A September abstract from the Journal of Food Protection discusses detection methods of Salmonella on tomato surfaces within 8 hours of exposure to the bacteria.
The FTI-PCR method was compared with real-time PCR, direct plating of FTI beads on xylose lysine desoxycholate, and the conventional culture method for Salmonella found in the FDA Bacteriological Analytical
A September abstract from the Journal of Food Protection discusses the efficacy of irradiation treatments on liquid whole eggs.
Salmonella is a frequent contaminant on eggs and is responsible for foodborne illnesses in humans. Ionizing radiation and thermal processing can be used to inactivate Salmonella in liquid whole egg, but when restricted to doses that