News Archive
Marler Clark has published 9,581 articles about foodborne illness outbreaks and lawsuits.
April 16, 2006 • Salmonella
Salmonella Food Safety Facts
April 16, 2006 What are Salmonella and salmonellosis? Salmonella bacteria are found naturally in the intestines of animals, especially poultry and swine. The bacteria can also be found in the environment. People who eat food contaminated by Salmonella can become ill with salmonellosis. What are the symptoms of salmonellosis infection …
April 14, 2006 • Listeria
The Centers for Disease Control and Prevention (CDC)
The Centers for Disease Control and Prevention (CDC) released a report on April 14 titled, Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food – 10 States, United States, 2005. FoodNet collects data from 10 U.S. states regarding diseases caused by enteric pathogens transmitted commonly …
April 14, 2006 • Salmonella
CDC Report
In its annual report on the incidence of infections from foodborne pathogens, the CDC noted significant declines in 2005 from the 1996-1998 baseline in illnesses caused by Yersinia, Listeria, Campylobacter, E. coli O157, and Salmonella. Although Salmonella incidence decreased overall, of the five most common Salmonella serotypes, only the incidence …
April 14, 2006 • Listeria
US fails to meet goal on Listeria as rate rises
Thu Apr 13, 2006 WASHINGTON (Reuters) – The United States fell short of its 2005 goal to reduce cases of the foodborne bacteria Listeria by 50 percent, according to a government report released on Thursday. The Centers for Disease Control and Prevention said the rate of Listeria food poisoning rose in 2005 to 3 cases […] …
April 14, 2006 • Listeria
Bacteria discovered that kill food pathogen
UGA scientists have found bacteria that kill listeria in processing plant floor drains, where the pathogen is known to settle and multiply. “There are just a few thousand cases of listeria in humans each year,” said Michael Doyle, a microbiologist and director of the UGA Center for Food Safety in …
April 14, 2006 • Hepatitis A
Hepatitis A found again, this time in Tates Creek third-grader
Fri, Apr. 14, 2006 By Raviya H. Ismail HERALD-LEADER EDUCATION WRITER Health department officials said yesterday that a third-grader at Tates Creek Elementary School has been diagnosed with hepatitis A. The infected student is a sibling to a preschool student at Yates Elementary School who was diagnosed with the virus …
April 14, 2006 • Salmonella
Health warning issued over cheese products
Health authorities are warning people not to eat two products made by the Upper Canada Cheese Company due to salmonella. Ontario’s Chief Medical Officer of Health, Dr. Sheela Basrur, is advising people who have either of the two affected products, Niagara Gold and Comfort Cream, to throw them out. The …
April 14, 2006 • Salmonella
NEW BACTERIAL CULTURE CUTS POULTRY PATHOGENS
Some commercial poultry processors have started using a bacterial culture developed at the University of Arkansas that can sharply reduce the levels of pathogenic Salmonella and Campylobacter in live poultry, according to a report in the most recent Food Safety Consortium Newsletter. Although this probiotic holds potential economic benefits for …
April 14, 2006 • Salmonella
Tests show high salmonella rates at Jennie-O plants
Federal investigators found salmonella bacteria in nearly half of the ground turkey tested last year at the Jennie-O Turkey Store plant in Willmar. The rate is one of the country’s highest, and nearly fails the federal standard, the Star Tribune of Minneapolis reported in its Friday editions. Salmonella levels were …
April 14, 2006 • Salmonella
Salmonella linked with cheese products sold in Ontario
A warning to not consume some cheese products is based on an ongoing investigation that showed a link between the two identified Upper Canada Cheese Company products and several confirmed cases of food-borne illness caused by salmonella bacteria. Dr. Sheela Basrur, Ontario’s Chief Medical Officer of Health said, "If you …
April 14, 2006 • Salmonella
Salmonella concern spreads to Wisconsin
Dr. Sheela Basrur, Ontario’s Chief Medical Officer of Health, today warned the public not to consume some cheese products made by the Upper Canada Cheese Company in Jordan Station. This warning is based on an ongoing investigation that showed a link between the two identified Upper Canada Cheese Company products …
April 13, 2006 • Outbreaks
April 12, 2006 • Hepatitis A
Chernivtsi: 21 children hospitalized due to Hepatitis A outbreak
April 12, 2006 Ukraine – And twenty-one children have been hospitalized in a village in Chernivtsi oblast after an outbreak of hepatitis A. According to the health ministry, two of the children’s conditions are serious; ten have mild cases of the liver disease, while nine were hospitalized as a preventative …
April 12, 2006 • Salmonella
DHEC Warns of Salmonella Possibility
State health officials want to warn parents of the possibility of children becoming infected with salmonella by touching baby chicks or ducklings. "Easter season is associated with gifts to children of baby chicks or ducklings," said Julie Schlegel of DHEC’s Division of Acute Disease Epidemiology. "We encourage parents and loved …
April 12, 2006 • Salmonella
Revised labelling required for poultry products
By next month food companies will be required to have more explicit instructions that uncooked, breaded or boneless poultry products need to be cooked. The new requirement was sparked by a recent food recall due to consumer confusion over whether such products needed to be cooked. The product led to …
April 12, 2006 • Salmonella
Chicken or the Egg? Better Stick with Eggs
The New York State Consumer Protection Board is warning parents that bringing home baby chicks or ducklings this Easter could expose their children to salmonella poisoning. Salmonella bacteria, microscopic creatures that are transmitted from the feces of animals or people to other animals or people, are a common cause of …
April 12, 2006 • Salmonella
Comparison of antibiotic susceptibility profiles and molecular typing patterns of clinical and environmental Salmonella enterica serotype Newport
Salmonella is composed of more than 2,400 serotypes, many of which cause enteric diseases in humans and animals. Several Salmonella serotypes are multidrug resistant, and there is evidence of the clonal spread of these strains from animals to humans. Salmonella enterica serotype Newport is one of the serotypes that increasingly …
April 12, 2006 • Salmonella
Inhibition of Salmonella enterica by plant-associated pseudomonads in vitro and on sprouting alfalfa seed
Foodborne illness due to the consumption of contaminated raw or lightly cooked sprouts is a continuing food safety concern. Researchers tested several plant-associated pseudomonads for their ability to inhibit the growth of Salmonella enterica both in vitro and in situ. The results were published in the Journal of Food Protection …
April 12, 2006 • Listeria
Prevalence and concentration of Listeria monocytogenes in sliced ready-to-eat meat products in the Hellenic retail market
April 2006 Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 938-942(5) Angelidis, Apostolos S and Koutsoumanis, Konstantinos Abstract: The aim of this work was to estimate the prevalence and concentration of Listeria monocytogenes in packaged precut (slices or cubes) ready-to-eat (RTE) meat products available in the Hellenic …
April 12, 2006 • Listeria
Comparison of Listeria monocytogenes virulence in a mouse model
April 2006 Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 842-846(5) Takeuchi, Kazue et al Abstract: Listeriosis results from exposure to the foodborne pathogen Listeria monocytogenes. Although many different strains of L. monocytogenes are isolated from food, no definitive tests currently predict which isolates are most virulent …
April 12, 2006 • Listeria
Molecular typing to trace Listeria monocytogenes isolated from cold-smoked fish to a contamination source in a processing plant
April 2006 Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 835-841(7) Nakamura, Hiromi et al Abstract: In this study, Listeria monocytogenes contamination in a cold-smoked fish processing plant in Osaka, Japan, was examined from 2002 to 2004. A total of 430 samples were collected and divided into five categories: raw fish, materials […] …
April 12, 2006 • Listeria
Formation of biofilm at different nutrient levels by various genotypes of Listeria monocytogenes
April 2006 Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 826-834(9) Folsom, James P. et al Abstract: Strains of Listeria monocytogenes differ in their ability to form biofilms. The objectives of this study were to determine whether genetically related strains have similar biofilm-forming capacities and what effect …
April 12, 2006 • Listeria
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size
April 2006 Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 820-825(6) Sinigaglia, Milena et al Abstract: In this study, the effects of packaging atmosphere (air and modified atmosphere, 65% N2, 30% CO2, and 5% O2), temperature (2, 4, 8, and 12″C) and inoculum size (low inoculum, 102 CFU/g; high inoculum, 5 ? […] …
April 12, 2006 • Listeria
Prevalence and typing of Listeria monocytogenes in raw catfish fillets
April 2006 Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 815-819(5) Chou, Chung-His et al Abstract: Raw channel catfish fillets collected from three processing plants during four time periods were tested for the presence of Listeria species. Listeria monocytogenes was the predominant Listeria species found in these catfish fillets, with 25 to […] …
April 12, 2006 • Listeria
Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes
April 2006 Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 794-800(7) Nightingale, K.K.et al Abstract: Italian-style salami batter (formulated with pork shoulder) was inoculated with ca. 7.0 log CFU/g of either Salmonella or Listeria monocytogenes. Salami links (55-mm cellulose casings) were fermented at 30″C for 24, 40, or 72 h and then […] …
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