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Posted by Richard J. Arsenault on March 9th, 2010
According to the CDC’s Escherichia Coli General Information webpage, there are different forms of E. coli bacteria. Some are harmless, others can be potentially fatal. E. coli O157:H7 is a unique form of E. coli bacteria. This form of E. coli is capable of generating Shiga toxin. When the toxin are produced from E. coli bacteria, complications can result. The E. coli bacteria itself can cause...
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Posted by Richard J. Arsenault on March 8th, 2010
Parents love the convenience offered by bagged salads. Prepackaged leafy greens and vegetables provide a quick and easy alternative to making a salad the old-fashioned way. However, I became concerned when I read a recent report published on ConsumerReports.org. The title of the article, “Bagged Salads: How Clean?” says it all. Published in the March 2010 issue of Consumer Reports Magazine, the...
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Posted by Richard J. Arsenault on March 8th, 2010
Mentally, I have been planning a camping trip for several years now. Sleeping under the starry skies and hiking through some of the most pristine forests this country has to offer.
I have looked at backpacks with lightweight frames, moleskin to prevent blisters, outdoor cooking equipment, and, of course, a coffee pot. One interesting thing that I have looked at are water treatment tablets. After researching...
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Posted by Richard J. Arsenault on March 8th, 2010
A recent cruise ship Norovirus infection has caught a great deal of media attention. According to a recent USAToday.com article by Gene Sloan entitled “Celebrity Postpones Cruise out of Charleston after Major Outbreak of Illness,” the departure of the Celebrity Mercury ship has been postponed. The ship docked in South Carolina with over 400 people suffering from Norovirus.
Norovirus can be found...
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Posted by Richard J. Arsenault on March 7th, 2010
An article by Heywood Hoffman posted on ChicagoBreakingNews.com discussed possible Shigella contamination at a Subway restaurant in Lombard, Illinois. Although results are still pending, the preliminary examination leads investigators to believe that this could be Shigellosis food poisoning. The restaurant is currently closed. Four individuals, out of eight who became sick, have been hospitalized.
According...
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Posted by Richard J. Arsenault on March 6th, 2010
Recently, a series of articles hit the internet regarding antibiotic treatment of livestock and the creation of antibiotic resistant bacteria known as superbugs. On February 9, 2010, a CBS News Investigative report by Katie Couric detailed utilization of antibiotics by commercial livestock producers. According to the report, antibiotics are sometimes used as a precauationary measure, even before...
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Posted by Richard J. Arsenault on March 6th, 2010
Clostridium botulinum spores when ingested, lead to botulism food poisoning. According to Colorado State University’s Extension Service Botulism Fact Sheet written by Professor P. Kendall, there are four types of botulism: foodborne, infant, wound, and undetermined. Foodborne botulism results when eating food that has not been properly refrigerated or preserved. Botulism spores, which are not killed...
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Posted by Richard J. Arsenault on March 5th, 2010
Listeria is a bacterial infection, which is particularly dangerous for pregnant women and their unborn children. A news article on MyFox8.com describes how a North Carolina pregnant woman, who battled this disease and almost lost both her life and that of her baby, is now lobbying for stronger governmental food safety regulations. The mother contracted Listeria from cheese and delivered her daughter...
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Posted by Richard J. Arsenault on March 5th, 2010
ABC News recently published an article discussing raw eggs. According to the article, the Associated Press circulated a recipe calling for the use of barely cooked eggs and the email backlash was overwhelming. ABC News decided to try to understand why consumers are so concerned about raw eggs and what foodborne illness problems are associated with their consumption. The article cites Salmonella as...
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Posted by Richard J. Arsenault on March 4th, 2010
The fallout continues as additional companies are recalling their products for possible Salmonella contamination due to the recall of one ingredient used to make their products. The tainted ingredient is Hydrolyzed Vegetable Protein (HVP), manufactured by Basic Food Flavors, Inc., of Las Vegas, Nevada. Below are three more company releases:
Reser’s Fine Foods, Inc. of Beaverton, OR has...
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