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New Mexico Student Nutrition Association Salmonella on the Side. Barbara Kitay, REHS June 18, 2008. Food Recalls. CHARLIE’S PRODUCE SPOKANE RECALLS CUT CANTALOUPE PRODUCTS BECAUSE OF POSSIBLE HEALTH RISK
Barbara Kitay, REHS
June 18, 2008
CHARLIE’S PRODUCE SPOKANERECALLS CUT CANTALOUPE PRODUCTS BECAUSE OF POSSIBLE HEALTH RISK
Charlie’s Produce of Spokane, WA is recalling Charlie’s Produce BrandCut Cantaloupe Products, because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.
WASHINGTON: FSIS issues public health alert for pork crackling products due to possible Salmonella contamination
19.may.08USDA Food Safety and Inspection Servicehttp://www.fsis.usda.gov/News_&_Events/NR_051908_02/index.aspWASHINGTON -– The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for approximately 1,100 pounds of fully cooked pork crackling products produced at Sofia Chicharones, Inc., a Miami, Fla., establishment that may be contaminated with Salmonella.
The Food and Drug Administration is alerting consumers in New Mexico and Texas that a salmonellosis outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. The bacteria causing the illnesses areSalmonella serotype Saintpaul, an uncommon type of Salmonella.
The specific type and source of tomatoes are under investigation. However, preliminary data suggest that raw red plum, red Roma, or round red tomatoes are the cause.At this time, consumers in New Mexico and Texas should limit their tomato consumption to tomatoes that have not been implicated in the outbreak. These include cherry tomatoes, grape tomatoes, tomatoes sold with the vine stillattached, and tomatoes grown at home.
ABSTRACT: Efficacy of pulsed UV-light for the decontamination of Escherichia coli O157:H7 and salmonella spp. on raspberries and strawberries
14.may.08Journal of Food Science, OnlineEarly ArticlesK.L. Bialka, A. Demircihttp://www.blackwell-synergy.com/doi/abs/10.1111/j.1750-3841.2008.00743.xABSTRACT: Small fruits are increasingly being implicated in outbreaks of foodborne illness, and fresh produce is now the 2nd leading cause of food borne illness in the United States. Conventional methods of decontamination are not effective, and there is a need to evaluate novel technologies. Pulsed ultraviolet (UV)-light is one such technology.
Bad bacteria can make you sick. When good bacteria turn bad, they are referred to as Pathogens.
Pathogens can readily reproduce in foods if the conditions are right.
*Buster is hard at work here -
food borne illnesses.)
The only way to know food has been cooked to a safe internal temperature is to use a food thermometer.
Also can be transmitted from reptiles to humans
FOUND: highly infectious disease. Closely related to E. Coli and Salmonella. Shigella causes dysentery.
Transmittedby ingestion of contaminated food or water, or through person-to-person contact.
Most common symptoms are: diarrhea, fever, nausea, vomiting,
stools may contain blood,
mucus or pus.
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