Bill has continued to litigate against the food industry and to attract clients who need his services. In 2007, a 19-year-old dancer, Stephanie Smith, sickened by E. coli-tainted hamburger was left brain damaged and paralyzed. Her story found its way to the front page of the New York Times in 2009 and landed the paper and its investigative reporter, Michael Moss, a Pulitzer Prize. Her case against Cargill settled shortly before trial in 2010 for an amount “to care for her for life.”

In 2009 Linda Rivera, a 57 year old mother of six from Nevada was stricken with what Dr. Siegler described as “the severest multi-organ (bowel, kidney, brain, lung, gall bladder, pancreas) case of E. coli mediated HUS I have seen in my extensive experience.” Linda’s story hit the front page of the Washington Post and became Senator Harry Reid’s touchstone for moving the Food Safety Bill in 2010.

Working with industry, academia, and government, Marler’s efforts to create a safer food supply have transcended the courtroom. His spends roughly half his time speaking around the world on the need for improved food safety. To bring discussion to the public, he publishes the acclaimed online newspaper Food Safety News and shares his own opinions and insights on his blog, http://www.marlerblog.com which is read by over one million people annually.

He has petitioned the USDA to increase foodborne pathogen regulation and has commissioned private studies to test for unregulated pathogens in the food supply. In Congressional testimony, he has asked the United States government to “Put me out of business”, calling on it to pass updated, meaningful food safety laws. In 2011 his work was credited in the passage and signing of the Food Safety Modernization Law– the first major food safety update in decades.

Though his efforts to reform the food industry have come at the price of long hours and frequent travel, when he is at rest he can be found spending time at his Bainbridge Island home with his wife Julie and three daughters, Morgan, Olivia, and Sydney.

Hugh Pennington's thorough review (Oct 23, p 1428)1 focuses on classic (ie, non-sorbitol-fermenting) enterohaemorrhagic Escherichia coli O157:H7, the main cause of haemolytic uraemic syndrome (HUS) worldwide. However, its phylogenetically close relative, sorbitol-fermenting E coli O157:NM (non-motile), warrants note.

Sorbitol-fermenting E coli O157 accounts for 17% of sporadic cases of HUS2 and caused seven outbreaks in Germany between 1988 and 2009, the largest of which involved 38 cases of HUS.3 A large outbreak also occurred recently in the UK.4 Several features distinguish sorbitol-fermenting E coli O157 from its prominent cousin, E coli O157:H7. First, outbreaks caused by sorbitol-fermenting O157 strains are dominated by children with HUS who require more sessions of haemodialysis and have a higher risk of dying (case-fatality 11%) than do HUS patients infected with E coli O157:H7.3, 5

Second, culture-based methods that make use of selective and differential media will not detect sorbitol-fermenting E coli O157.5 Targeting of the sfp gene cluster (encoding Sfp fimbriae) as a marker can reliably screen for sorbitol-fermenting E coli O157, but is seldom applied even in specialised laboratories, resulting in underdiagnosis of this pathogen.

Third, the reservoir and exposure routes of sorbitol-fermenting E coli O157 are still unknown, but they are likely to be different from those of E coli O157:H7. Consequently, existing prevention guidelines for E coli O157 might not be appropriate for sorbitol-fermenting E coli O157—a pathogen with probably greater virulence.

Because no specific treatment is available for HUS, prevention is pivotal. Further epidemiological investigations on reservoirs and risk factors for sorbitol-fermenting E coli O157 infections are needed, which will require timely identification of cases. Therefore, we recommend sfp testing of stool specimens in all children with HUS, in addition to screening for E coli O157:H7 on sorbitol MacConkey agar.

We declare that we have no conflicts of interest.

References

1 Pennington H. Escherichia coli O157. Lancet 2010; 376: 1428-1435. Summary | Full Text | PDF(316KB) | CrossRef | PubMed

2 Bielaszewska M, Kock R, Friedrich AW, et al. Shiga toxin-mediated hemolytic uremic syndrome: time to change the diagnostic paradigm?. PLoS One 2007; 2: e1024. CrossRef | PubMed

3 Alpers K, Werber D, Frank C, et al. Sorbitol-fermenting enterohaemorrhagic Escherichia coli O157:H- causes another outbreak of haemolytic uraemic syndrome in children. Epidemiol Infect 2009; 137: 389-395. CrossRef | PubMed

4 Pollock KG, Locking ME, Beattie TJ, et al. Sorbitol-fermenting Escherichia coli O157, Scotland. Emerg Infect Dis 2010; 16: 881-882. PubMed

5 Ammon A, Petersen LR, Karch H. A large outbreak of hemolytic uremic syndrome caused by an unusual sorbitol-fermenting strain of Escherichia coli O157:H. J Infect Dis 1999; 179: 1274-1277. CrossRef | PubMed

a Robert Koch Institute, Department for Infectious Disease Epidemiology, 13086 Berlin, Germany

b Institute of Hygiene and National Consulting Laboratory on Hemolytic Uremic Syndrome, University of Münster, Münster, Germany

The new standards will apply to ground beef contracts awarded on or after July 1.

In addition to continuing a zero tolerance for E. coli O157:H7 and salmonella, the new standards tighten microbiological testing protocols and microbiological limits, while also increasing sampling frequency.

Also, any vendor classified by USDA as having a long-term poor safety record will be considered an ineligible vendor until a complete cause-and-effect analysis is completed.

In honor of March's official designation as National Kidney Month, fellow Food Safety News contributing writer Dave Babcock recently published an article, National Kidney Month Kicks Off. In his article, Babcock discusses the connection between long-term kidney health and food safety, a connection which most commonly flows from the development of hemolytic uremic syndrome (HUS) caused by toxins from foodborne bacteria like shiga toxin-producing Escherichia coli (E. coli).

As anyone who has been forced to suffer through ESRD can attest, the physical and mental effects it can cause are devastating.

While it is true that various treatment options presently exist, none of those options are especially desirable. The biggest and most obvious decision for a person diagnosed with ESRD to make is whether to sustain on dialysis for as long as possible, or seek out a kidney transplant, likely enduring dialysis anyway during the waiting period.

If given the choice, most people with ESRD will opt for a kidney transplant. There is evidence that a transplant can increase a person's life expectancy up to three times longer than dialysis alone. It can also have a much less invasive effect on a person's day-to-day life when compared with the requirements of dialysis. Unfortunately, the wait-time for a donor kidney is often a year minimum, but usually longer depending on a variety of factors.

One such wait time factor is blood type. For example, a person with a rare blood type O will have the longest wait period, usually three to four years. Because a patient with blood type O has antibodies against blood types A, B, and AB, it severely limits the donor pool from which a kidney may be harvested. If the patient is fortunate, perhaps a deceased or living close relative, such as a parent or sibling over the age of 18 and who is compatible with the patient, will be able to donate a kidney. Regardless, while awaiting a donor, an ESRD patient must undergo dialysis treatment just to survive until the transplant operation can be performed.

Assuming the patient survives the transplant procedure, they can then look forward to a lifetime of immunosuppressive medications, necessary to prevent their body from rejecting the transplanted kidney. The artificial suppression of the immune system is--as nearly anyone can surmise--fraught with considerable side effects.

Commonly used immunosuppresants include cyclosporine, tacrolimus, meclophenalate, imuran, and corticosteroids. Cyclosporine and tacrolimus have side effects that include increased hair growth and gum hypertrophy, as well as, ironically, damage to the kidney. Meclophenalate and imuran are known to cause low white blood cell count and increased susceptibility to infection. Corticosteroids can produce the undesirable Cushing's syndrome (fatty deposits around the facial cheeks, as well as on the abdomen and back), weight gain, emotional instability, cataracts, decreased growth, softening of the bones and bone pain, hypertension, acne, and difficulty in controlling glucose levels.

Immunosuppressants, like those described above, are necessary for organ transplant recipients. They reduce the body's immune response, thereby preserving the useful life of the transplanted kidney which the body would otherwise recognize as foreign and dangerous. If this occurs, it sets off a chain of events that culminate in the body's rejection of the kidney. But because a healthy and timely immune system response is the body's critical and natural defense against illness, immunosuppression therapy necessarily leads to a lifetime of heightened susceptibility to serious infection, accelerated hardening of the arteries, cancer, and chronic kidney rejection.

Assuming the transplanted kidney is received by the patient without complication, no transplant lasts forever. The patient's transplanted kidney can be expected to last about 15 years if it comes from a living donor, or about 10 years if it comes from a cadaver. Of course, the younger the patient develops ESRD, the higher the probability that a second, or even third, kidney transplant will be required during their lifetime. As each transplant reaches the end of its useful life, the patient will fall back into the cycle of ESRD, dialysis, an increase in kidney-related medical problems and then--assuming another kidney transplant is possible--recovery from transplantation.

Either decision the patient makes--transplant or dialysis--will involve dialysis treatments regardless. As with a transplant, the patient's quality of life is guaranteed to suffer markedly. There are generally two modes of dialysis an ESRD patient may undergo: peritoneal dialysis or hemodialysis.

Peritoneal dialysis has been a major physical therapeutic method of therapy for ESRD for several years. Continuous Ambulatory Peritoneal Dialysis (CAPD) and automated peritoneal dialysis, also called Continuous Cycling Peritoneal Dialysis (CCPD), are the most common form of dialysis therapy used in children. In this form of dialysis, a catheter is placed in the area around the stomach. Dialysate (a chemical bath that draws fluids and toxins out of the bloodstream) is placed into the abdomen and changed four to six times a day. While children must often go to a medical treatment facility, adults can usually perform CAPD/CCPD at home.

The known compilations of peritoneal dialysis include peritonitis (infection of the fluid), which can be a major risk. Symptoms of peritonitis include fever, excruciating abdominal pain with movement, nausea, and vomiting. If left untreated, it usually results in death.

The other common dialysis method to treat ESRD is hemodialysis. During hemodialysis, blood in taken out of the body by a catheter or fistula, and circulated in a machine that simulates the kidney's natural cleansing process, removing harmful toxins and excess fluid from the blood. While the hemodialysis process itself does not physically hurt, patients usually experience nausea and abdominal cramps as excess fluid is pulled from the body, along with fluctuations in blood pressure and heart rate. Hemodialysis is generally performed three times a week, and takes a major time commitment--three to four hours per session is the average.

Beyond the transplant and dialysis complications, bone disease is nearly universal in patients with ESRD. As a result, patients will be prone to develop bone pain, skeletal deformities and abnormal shaped bones, and have a propensity for fractures with minor trauma. Treatment of the bone disease associated with ESRD includes careful control of the patient's serum phosphorous and calcium levels with stringent dietary restrictions, calcium supplements, phosphorus binders, and various other bone disease-fighting medications.

The last major common complication of ESRD worth mentioning is anemia. Anemia can be treated with a shot of erythropoietin given under the skin one to three times a week, or once every few weeks with a longer acting dose. Erythropoietin is a hormone normally produced by the kidney that promotes the formation of red blood cells in the bone marrow. In patients suffering from ESRD, this hormone ceases to be produced, thus anemia results. Left untreated, anemia can cause severe fatigue, nerve damage, mental impairment, heart problems, and death.

Given the gloom and doom of this article, it is important to remember that a person's diagnosis with ESRD is a not a death sentence. But just because a person is fortunate enough to survive a serious shiga toxin-producing E. coli infection and HUS--often the result of foodborne contamination--kidney damage sufficient to result in ESRD will continue to affect their life long after the E. coli infection has passed. The vast complications of ESRD are incredibly serious, often painful, and certain to drastically reduce a person's overall quality of life.

Department of Nutrition and Food Science, and Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland 20742; Center for Veterinary Medicine, Food and Drug Administration, Laurel, MD 20708; Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740.

To determine the presence of Shiga toxin-producing Escherichia coli (STEC) and other potentially diarrheagenic E. coli in retail meats, 7,258 E. coli isolates collected by the U. S. National Antimicrobial Resistance Monitoring System (NARMS) retail meat program from 2002 to 2007 were screened for Shiga toxin genes. In addition, 1,275 of the E. coli isolates recovered in 2006 were examined for virulence genes specific for other diarrheagenic E. coli. Seventeen isolates (16 from ground beef and 1 from pork chop) were positive for stx genes, including five for both stx1 and stx2, two for stx1 and 10 for stx2. The 17 STEC belonged to 10 serotypes: O83:H8, O8:H16, O15:H16, O15:H17, O88:H38, ONT:H51, ONT:H2, ONT:H10, ONT:H7 and ONT:H46. None of the STEC isolates contained eae, whereas seven carried EHEC-hlyA. All except one STEC isolate exhibited toxic effects on Vero cells. DNA sequence analysis showed that stx2 from five STEC isolates encoded mucus-activatable Stx2d. Subtyping of the 17 STEC isolates by PFGE yielded 14 distinct restriction patterns. Among the 1, 275 isolates from 2006, 11 atypical enteropathogenic E. coli (EPEC) isolates in addition to three STEC were identified. This study demonstrated that retail meats, mainly ground beef, were contaminated with diverse STEC strains. The presence of atypical EPEC strains in retail meat is also of concern due to their potential to cause human infections.

Still, the findings are the first to suggest a possible link between the food supply and urinary tract infections, said Amee R. Manges, an assistant professor at McGill University in Montreal and lead author of a report on the discovery. It is published in the January issue of Emerging Infectious Diseases.

SOURCES: Amee R. Manges, M.P.H., Ph.D., assistant professor, Department of Epidemiology, Biostatistics and Occupational Health, McGill University, Montreal; Pascal James Imperato, M.D., M.P.H.&T.M., dean and professor, School of Public Health, State University of New York Downstate Medical Center, Brooklyn, N.Y.; Marion Nestle, Ph.D., M.P.H., professor, Department of Nutrition, Food Studies and Public Health, New York University, New York City; January 2010, Emerging Infectious Diseases

Anne-Marie Hickey of the University of Saskatchewan’s research communications office

The veterinary microbiology student’s work, soon to be published, is premised on the idea that humans can be protected from harmful bacteria by vaccinating cattle that are the source of the bacteria. Asper’s work builds on groundbreaking research by his supervisor Andrew Potter, director of the Vaccine and Infectious Disease Organization (VIDO) International Vaccine Centre. Potter's work led to the first cattle vaccine against E. coli O157, the leading cause of “hamburger disease.” The vaccine prevents the bacteria from attaching to the animal’s intestines and from colonizing, cutting the disease off at the source.

“The E. coli O157 vaccine is the first of its kind worldwide and is expected to significantly lessen the amount of E. coli O157 present in food products and also in the environment,” said Potter. But while E. coli O157 is the most prevalent type of E. coli in North America, it’s just one of hundreds of E. coli bacteria around the world that cause disease by producing shiga toxin. These shiga toxin-producing E. coli (STEC) produce infections that can range from very mild to severe or even life-threatening. “Right now, STEC bacteria is the number one cause of renal (kidney) failure in children around the world,” said Asper. “It affects adults too, but children are the most susceptible.”

STEC bacteria cause disease in humans if meat becomes contaminated during slaughter or if feces mix with groundwater, polluting drinking or swimming water or food supplies. But the STEC bacteria that cause human illness generally do not make animals sick so healthy cattle often have STEC bacteria living in their intestines.

Due to improved detection methods, cases of non-O157 E. coli infection are on the rise, increasing the importance of having the second-generation vaccine.

“We can protect humans by vaccinating animals before they come in contact with the pathogen. I think that’s very important work that will lead to a lot fewer infections,” Asper said. His work could help prevent tragedies such as the 2000 incident in Walkerton, Ont. when fecal material from cattle seeped into the water system, contaminating drinking water and resulting in thousands of illnesses and seven deaths in the community.

Just as the E. coli O157 cattle vaccine will be a significant tool for use by beef and dairy producers to mitigate human infection risk, Asper’s vaccine could also lessen financial losses to meat producers. When STEC bacteria is found in just one meat sample, beef processors are required to destroy the entire shipment -- a significant cost to farmers.

Source: Journal of Food Protection®, Volume 72, Number 10, October 2009 , pp. 2028-2037(10)

Publisher: International Association for Food Protection

Abstract:

Survival and internalization characteristics of Escherichia coli O157:H7 in iceberg, romaine, and leaf lettuce after inoculation of leaf surfaces and soil were determined. A five-strain mixture of E. coli O157:H7 in water and cow manure extract was used as an inoculum for abaxial and adaxial sides of leaves at populations of 6 to 7 log and 4 log CFU per plant. The five strains were individually inoculated into soil at populations of 3 and 6 log CFU/g. Soil, leaves, and roots were analyzed for the presence and population of E. coli O157:H7. Ten (4.7%) of 212 samples of leaves inoculated on the adaxial side were positive for E. coli O157:H7, whereas 38 (17.9%) of 212 samples inoculated on the abaxial side were positive. E. coli O157:H7 survived for at least 25 days on leaf surfaces, with survival greater on the abaxial side of the leaves than on the adaxial side. All 212 rhizosphere samples and 424 surface-sanitized leaf and root samples from plants with inoculated leaves were negative for E. coli O157:H7, regardless of plant age at the time of inoculation or the location on the leaf receiving the inoculum. The pathogen survived in soil for at least 60 days. Five hundred ninety-eight (99.7%) of 600 surface-sanitized leaf and root samples from plants grown in inoculated soil were negative for E. coli O157:H7. Internalization of E. coli O157:H7 in lettuce leaves and roots did not occur, regardless of the type of lettuce, age of plants, or strain of E. coli O157:H7.

Document Type: Research article

Affiliations: 1: Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 5100 Paint Branch Parkway, College Park, MD 20740, USA 2: Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA

Nebraska’s Institute of Agriculture and Natural Resources is focusing on how nutrition affects microbiology. It has focused on E. coli research since 1997. Previous research showed E. coli is so common in feedlot cattle it would not be practical to eliminate it.

UNL has worked closely with Canadian researchers on a vaccine. One feed additive was found to reduce fecal shedding of E. coli by about 35 percent, and vaccination reduced shedding by 65 percent.

A company called Bioniche has obtained permission to market the vaccine in Canada. It is awaiting approval for sale in the United States. UNL researchers believe knowing when and where E. coli is being shed in manure is key to controlling it.

UNL is also studying the impact of distiller’s grain on E. coli shedding.

Summertime means firing-up the grill or heading to the county fair, but it also means e-coli dangers.

The US Department of Agriculture says at least three people in Ohio are sick with e-coli after eating meat from Valley Meats in Illinois.  The company is now recalling nearly 96,000 pounds of ground beef.

You can protect yourself from e-coli by washing your hands and food, and fully cooking your meat.  E-coli can cause abdominal pain, and even acute kidney failure.  Health officials say e-coli has a 1 to 10 day incubation period.

William Marler, Food Borne Illness Attorney says, "An e-coli outbreak, it is never the last thing you ate.  It is usually 3 to 4 or 5 days ago that likely made you sick.  So having a pretty good understanding of what your diet has been 3 or 4 or 5 days ago become equivical when the health dept. is investigating."

For more information, you can call the USDA meat and poultry hotline at 1-888-MP-HOTLINE or click here.

Interestingly, the USDA responded to my petition with a letter from Philip Derfler, Deputy Administrator of the Food Safety and Inspection Service. In the letter, Mr. Derfler acknowledged that USDA policy was unclear, and stated that my petition would be treated as a public comment and referred to the Regulations and Directives Development Staff. That was six years ago, and USDA policy is less clear today than it was back then, and just as indefensible.

We are now in the midst of yet another outbreak of heartbreaking illnesses and likely deaths caused by contaminated meat that the beef industry claims the USDA authorizes it to sell. This claim is hardly new either. In 2004, the American Meat Institute and other meat industry trade groups fought all the way to the United States Supreme Court trying to overturn a Wisconsin Court of Appeals decision. The decision held that USDA policy on intact meat did not immunize meat companies from lawsuits based on allegations that E. coli-contaminated meat was unreasonably dangerous as a matter of state law. In other words, the meat industry was fighting for the right to sell E. coli-contaminated meat, claiming that USDA policy said that it could. It lost, but that did not prompt the USDA to change or clarify its policy.

Putting legal arguments aside, common sense alone clearly demonstrates why an exception for intact meat makes no sense. While the meat industry can cleverly argue that its intact meat is not intended for ground beef, and that cooking always makes it safe, neither statement is true. As the recent Nebraska Beef outbreaks make tragically clear, most intact meat does not reach consumers still intact. Furthermore, if each shrink-wrapped cut of meat had “DO NOT USE FOR GROUND BEEF; E. COLI O157:H7 PRESENT” printed in bold letters on it, there is not a grocery store in the country that would buy it. Indeed, commenting on the current outbreak, a representative of Whole Foods explained that it was using intact meat to make its own ground beef “in an attempt to assure quality and safety.” I guess the joke was on them then.

The current USDA policy on E. coli and intact meat is indefensible because it protects the interests of the meat industry instead of the public health. A policy that is based on the demonstrably false assumption that intact meat is not being used to make ground beef at a retail level is a policy that has no basis in fact or reason. It also entirely ignores the incredible risk of cross-contamination, which is what caused the 2000 outbreak at a Milwaukee-area Sizzler restaurant that killed one child and sickened scores of others. The Sizzler outbreak also recently resulted in a $7.1 million verdict against the same meat company that fought to the Supreme Court (with industry trade groups) for the right to sell the deadly stuff. Meanwhile, all these years later, the USDA says it is continuing to consider its options. Well, I have a suggestion: How about putting the interests of the public first for a change and sticking to a real zero-tolerance policy for this deadly pathogen?

Processors are not allowed to sell ground beef that is tainted by E. coli because the product is considered most likely to carry the bacteria and pose the biggest risk to consumers.

But it's perfectly legal to market whole cuts of beef that might be contaminated by E. coli, and the government doesn't test them for the bacteria, either.

That could be changing. The U.S. Department of Agriculture is considering new regulations for the sale of steaks and other beef cuts, a move that officials in the meatpacking industry say is unjustified and unnecessary.

Richard Raymond, the USDA's undersecretary for food safety, said he was shocked when he found out it was legal to sell E.-coli-contaminated beef. He said he is seeking a "practical solution" to "what I feel to be a gap" in USDA regulations. USDA has not proposed any specific measures.

Donna Rosenbaum, executive director of Safe Tables Our Priority, a consumer advocacy group, said it's "way past time" for the USDA to take steps to prevent the sale of contaminated beef cuts.

"It takes such a small amount of this to make a person sick that putting the burden on consumers for controlling something that is that small to protect their children is just not right," she said.

Go here for the entire Brasher story.

www.rusick2.msu.edu

This project is being conducted by researchers and epidemiologists at the National Food Safety & Toxicology Center at Michigan State University. The Developmental Steering Committee had scientists from the Michigan Department of Community Health, Michigan Department of Agriculture, University of Michigan, Michigan State University, Mid-Michigan District Health Department, Barry-Eaton District Health Department, and the Ingham County Health Department.

Since the rate of reporting foodborne illnesses is very low (about 1% - 2%), we are striving to increase the reporting of foodborne disease. This website helps visitors to recall their food exposures and allows them to organize information regarding their foodborne illness. It also gives assistance on how to contact their local health departments. By reporting foodborne illnesses to local health departments, we hope to prevent others from becoming sick from eating the same food items.

www.badfood.org

This site provides reporting and record keeping processes for incidences of food borne illnesses and unsanitary conditions. When you add a record to our system it is used primarily to gather statistical information. For cases of food borne illnesses you can at your option forward the information to the local health agency where the illness occurred. At your option, you can file a fully anonymous report. Unsanitary condition submissions provide information on specific trends and the system tracks this information for patterns that may identify a serious problem.

Support Groups

S.T.O.P - Safe Tables Our Priority

S.T.O.P. -- Safe Tables Our Priority is a non-profit grassroots organization devoted to victim assistance, public education, and policy advocacy for safe food and public health. The organization was founded in 1993 by family and friends of people who became ill or died from exposure to E. coli 0157:H7 and other pathogenic bacteria in meat and poultry. S.T.O.P.'s mission is to prevent unnecessary illness and loss of life from foodborne contamination. This is an excellent informational site, but also a critical resource for people whose lives have been affected by these deadly bacteria.

E. Coli Help Organization - Eric's ECHO

This website was created by a father, Rainer Mueller, in honor and remembrance of his son, Eric Mueller, who died after eating a hamburger contaminated with E. coli 0157:H7. In addition to be a valuable source of information about these deadly bacteria, this site is also a heartbreaking reminder of tragic human-costs inflicted by foodborne pathogens. This site is also particularly well-designed, and contains much helpful and needed information about food safety and foodborne illnesses.

Medical Services

The Medical Reporter

In our travels on the Web, we have had an opportunity to look at a LOT of sites about medical care and health, and this is one of the best. The Medical Reporter is an independent, educational, non-profit health magazine for enlightened healthcare consumers. Published solely in cyberspace since April of 1995, The Medical Reporter emphasizes preventive medicine, primary care, patient advocacy, education and support of interest to men and women alike. Please check it out and tell us what you think.

Centers for Disease Control (or, CDC) homepage

The CDC is at the heart of the government's fight against foodborne illness outbreak. When an outbreak occurs, the CDC will inevitably be part of the resulting investigation into the cause of the outbreak. This website contains a lot of useful information, both general and technical. You can also find the online version of the Morbidity and Mortality Weekly Review (or, MMWR), which is the government's primary publication for disseminating information about communicable disease statistics and other epidemiological research.

INSTITUTE OF FOOD TECHNOLOGISTS

The Institute of Food Technologists (or, IFT) was founded in 1939, and is a nonprofit scientific society with 28,000 members working in food science, food technology, and related professions in industry, academia and government. On several occasions, the attorneys at Marler Clark have been asked to give presentations at an IFT national or regional convention. THE IFT IS AN EXCELLENT ORGANIZATIION, AND WE HIGHLY RECOMMEND THIS WEBSITE AS AN IMPORTANT SOURCE OF RELIABLE SCIENTIFIC AND TECHNICAL INFORMATION.

National Institutes of Health Main Homepage

The National Institutes of Health web site is huge, with links to countless other sites, all having to do with (you guessed it) HEALTH. In particular, the sections having to do with HEALTH INFORMATION and SCIENTIFIC RESOURCES are both impressively vast, and typically quite helpful. You can do no-cost Medline searches here as well, and link to on-line catalogs, journals, and learn about ongoing research projects. You could spend hours surfing this site, and learn tons.

Foodborne Illness: What Consumers Need to Know

Part of a website designed to provide health and safety information for HIV-positive individuals, and persons living with AIDS, this web-page provide simple, yet important, information about foodborne illnesses and how best to avoid them.

National Center for Food Safety and Technology

The NCFST is a consortium organized to address the complex issues raised by emerging food technologies. It includes academia, industry, and the government to combine resources and encourage cooperative efforts to ensure the continued food safety and quality of the nation's food supply. This is not necessarily the prettiest site around, but it contains a good amount of helpful information, especially about available educational programs.

Educational

The Food Safety Network

The Food Safety Network (FSN), housed at the University of Guelph, provides research, commentary, policy evaluation and public information on food safety issues, from farm-to-fork. In addition to four daily list serves, FSN offers consumer, student and industry outreach services, information research, on-line resources, collaborative projects, evaluation and analysis, and a capacity to address current and emerging food safety concerns.

Food Safety for Consumers - Washington State University

Food Safety Cooperative Extension Service - Washington State University

Washington State University now has two food safety information resources relating to Food Safety for Consumers and a web site for their Food Safety Cooperative Extension Service.

The Penn State Food Safety Web Site
Food Safety throughout the Food System

The Penn State Department of Food Science has recently created a new information resource for extension educators, the food industry, and consumers interested in the safety of our food supply. The Penn State Food Safety Web Site combines a user-friendly environment with a farm-to-fork approach for quick retrieval of food safety information pertaining to the entire food system. Unique to this site are two databases with over 1300 links to online food safety resources.

Ask a Food Safety Expert

Web site designed to answer common food safety questions with more than 600 frequently asked questions and answers. More than 100 food safety experts available to provide peer-reviewed answers to consumer and foodservice food safety questions.

Food Safety Information from Iowa State University Extension

Iowa State University Extension believes that resources are needed for consumers, educators and students to access research-based, unbiased information on food safety and quality. The goal of the Food Safety Project is to develop educational materials that give the public the tools they need to minimize their risk of foodborne illness.

HACCP Information Center

Collection of HACCP information for meat processors, juice processors, foodservice operations, and on-farm operations. Compiled from current research conducted at Iowa State University.

Home Food Safety

This web site covers food safety issues that arise during normal preparation of meals in the home. It is aimed at consumers but makes a great training tool for educators and health care providers as well!

Kids World - Food Safety Page

A beautifully animated site that is full of helpful food safety information for children. We especially like the food safety coloring book and the quiz, both designed for school-age children. Along with the FIGHT BAC! program, this site is an excellent resource for families who are trying to educate their young children about food safety.

The FOODSAFE Program homepage

Sponsored by the University of California, at Davis, this website provides an incredible amount of useful information about food safety issues. Two things make this site stand out: (1) a huge food safety database with powerful search capabilities, and (2) the most extensive links page we've yet managed to find. We use this website all the time at Marler Clark.

International Food Information Council Homepage

The International Food Information Council (or, IFIC) provides reliable scientific information on food safety and nutrition to journalists, health professionals, educators, government officials and consumers. Because this website is updated regularly, the information it provides is always quite current.

Bugs in the News!

Both lighthearted and informative, this is a great site to learn all about "bugs" of all kinds -- and we don't mean flies, and spiders, and bees! Don't be fooled, however; this site contains load information -- science, even! The creator of this web-site is John C. (Jack) Brown, Professor, Department of Molecular Biosciences at the University of Kansas. While you are there, be sure to check out the GREAT article "What the Heck is E. coli??????"

Food Science Links Page

Sponsored by the University of Kentucky, Lexington, this is arguably one of the most comprehensive lists of WWW links we've yet found. Divided into easy-to-use sections, e.g., Law, Microbiology, and HACCP, you should be able to find out everything you need to know by beginning your internet journey here.

Salmonella & Egg Safety

Sponsored by the American Egg Board, this website offers excellent information on the safe use of eggs and egg-products. As might be expected, however, the information slightly downplays the risks associated with Salmonella and the use and consumption of eggs. We would suggest that you also read about salmonella in the "Bad Bug" book. REMEMBER: YOU CAN NEVER HAVE TOO MUCH INFORMATION ABOUT FOOD SAFETY.

The Food Safety Consortium

This consortium combines the collective talents of researchers from the University of Arkansas, Iowa State University, and Kansas State University. The Consortium was established by Congress in 1988, and was charged to conduct extensive research in all areas of poultry, beef, and pork meat production, from the farm to the table. Most of the information contained at this site is scientific and technical -- but it is important information, and worth the time it takes to understand and appreciate it.

The National Safe Kids Campaign (Safe Kids)

The National Safe Kids Campaign operates with the beliefs that there is no such thing as an "accident", and that ALL unintentional injuries of children are preventable. Their website offers many practical and useful tips on preventing even the most common childhood injuries.

FOODNET

Sponsored by the Food Institute of Canada, this web-site provides a wealth of information on the food industry, while also offering a global perspective. The Food Safety resource page is quite good, as is the site's section on laws and regulations.

IFSE's Food Safety Information and Links Page

This site, which is sponsored by Texas A&M's Institute of Food Science and Engineering, collects a large number of articles and informational sites on food safety, in all its forms, including topics related to E. coli 0157:H7.

Northern Virginia Alliance for Safe Food

The Northern Virginia Alliance for Safe Food is a working partnership between several public agencies charged with the oversight of food safety and the private food industry. The site is nicely colorful and easy to navigate. It also includes some excellent resources for educating young children about food safety issues like hand washing.

Kid Source Online

This well-designed web site is a great source for in depth and timely education and healthcare information. Easy to navigate, and with a broad range of topics covered, we think this site is a good first-stop on the internet for any parent looking for answers. This site also has excellent search capabilities and an extensive list of resources on a wide range of topics.

Government

The "Bad Bug" Book

This online handbook provides basic facts about foodborne pathogens, and brings together in one place information from the FDA, CDC, National Institutes of Health, and the USDA Food Safety and Inspection Service. IT IS AN EXCELLENT RESOURCE THAT WE HIGHLY RECOMMEND.

U.S.D.A. Economic Research Service

The Economic Research Service (or "ERS"), an agency of the U.S. Department of Agriculture, provides economic analysis on issues related to agriculture, food, and the environment. Not all of its research reports are available (in full-text versions) on-line, but the reports are easy to order, and definitely worth reading. Of particular interest is the ERS research on the medical and productivity costs of foodborne illness in the United States. So, next time your hungry for some numbers, this is an excellent place to look for some.

USDA Foodborne Illness Education Information Center

The USDA/FDA Foodborne Illness Education Information Center provides information about foodborne illness prevention to education, trainers, and organizations. Here you can find the Educational Materials Database, which includes everything from posters, games, computer software, and teaching guides for elementary and secondary schools, as well as training materials for managers and employees of the food industry.

The Gateway to Government Food Safety Information

This is a gateway website that provides links to selected government food safety-related information. Not every government website is listed, but it is still an excellent place to begin your research for more general information.

Government Accountability Project

This excellent site is for the rabble-rouser in all of us, providing an internet resource for information about whistle blowing, government wrongdoing, and official misconduct of all kinds. Be sure to check out the excellent section on food safety, which features an expose' of the substandard food that sometimes makes its way into the National School Lunch Program. Do you REALLY know what your kids are eating at school?

USDA Food Safety and Inspection Service

The Food Safety and Inspection Service (or, FSIS) is the public health agency that is responsible for ensuring (or trying to ensure) that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled. Not without its critics, this website is still a helpful resource for finding out more about the regulations that govern food inspection.

USDA Food Safety Index

This is a list of websites that the USDA selected as being of interest to persons in the food safety field. It has been our experience that this page is not routinely updated, so several links no longer work. Still, if you are looking for food safety information on a particular topic, this is a good place to start.

FDA Center for Food Safety and Applied Nutrition

This government website is primarily devoted to the information available from the FDA, including press releases, proposed changes in food safety regulations, and other more technical information about the FDA's regulatory activities. It provides helpful information about how to contact several of the FDA's agencies, how to propose regulations, and how to make Freedom of Information Act requests.

Non-Profit

S.T.O.P - Safe Tables Our Priority

S.T.O.P. -- Safe Tables Our Priority is a non-profit grassroots organization devoted to victim assistance, public education, and policy advocacy for safe food and public health. The organization was founded in 1993 by family and friends of people who became ill or died from exposure to E. coli 0157:H7 and other pathogenic bacteria in meat and poultry. S.T.O.P.'s mission is to prevent unnecessary illness and loss of life from foodborne contamination. This is an excellent informational site, but also a critical resource for people whose lives have been affected by these deadly bacteria.

E. Coli Help Organization - Eric's ECHO

This website was created by a father, Rainer Mueller, in honor and remembrance of his son, Eric Mueller, who died after eating a hamburger contaminated with E. coli 0157:H7. In addition to be a valuable source of information about these deadly bacteria, this site is also a heartbreaking reminder of tragic human-costs inflicted by foodborne pathogens. This site is also particularly well-designed, and contains much helpful and needed information about food safety and foodborne illnesses.

INSTITUTE OF FOOD TECHNOLOGISTS

The Institute of Food Technologists (or, IFT) was founded in 1939, and is a nonprofit scientific society with 28,000 members working in food science, food technology, and related professions in industry, academia and government. On several occasions, the attorneys at Marler Clark have been asked to give presentations at an IFT national or regional convention. THE IFT IS AN EXCELLENT ORGANIZATIION, AND WE HIGHLY RECOMMEND THIS WEBSITE AS AN IMPORTANT SOURCE OF RELIABLE SCIENTIFIC AND TECHNICAL INFORMATION.

The Center for Science in the Public Interest

The Center for Science in the Public Interest (or, CSPI) is a nonprofit education and advocacy organization that focuses on improving the safety and nutritional quality of our food supply and on reducing the damaging health affects associated with the abuse of alcoholic beverages. CSPI promotes health through educating the public about nutrition and alcohol; it represents citizens' interests before legislative, regulatory, and judicial bodies; and it works to ensure that advances in science are used for the public's good. This site is an excellent clearinghouse for up-to-date information on food regulations; it is also a good way to participate in grass-root lobbying efforts.

Institutional

Food-Safety-News.com

Is a monthly online newsletter produced by food-safety.com.au for the retail food industry: e.g. restaurants, fast food outlets, hotels, motels, cafeterias, etc. Their newsletter focuses on a wide range of issues such as food safety plans, food poisoning, food safety, contamination, and customer service improvements. Advice of each issue is sent via E-mail to registered users.

The Food Research Institute

The Food Research Institute (or, FRI) is based at the University of Wisconsin - Madison, and is both an independent research institute and an academic department in the College of Agricultural and Life Sciences. Usually on the cutting-edge of food safety research, the FRI is a top-notch resource for obtaining the most recent scientific information about food microbiology and toxicology. The attorneys at Marler Clark regularly retain the experts here at the FRI for help in ongoing foodborne illness litigation.

National Food Processors Association homepage

The National Food Processors Association (or, NFPA) is the principal scientific and technical trade association for the food industry. While we normally advise people to be cautious when relying on information provided by trade associations, we have found that the NFPA remains an excellent source of information on food safety issues of all kind, both scientific and regulatory. The Marler Clark attorneys gave a presentation at last year's NFPA national convention in Chicago, Illinois, and came away quite impressed with the organization, and its commitment to food safety. We recommend this site without reservation.

Hospitality Institute of Technology and Management homepage

This excellent website is packed with food safety information and research, with a particular focus on the retail food industry. There is also lots of information about food safety at home. Created by Dr. Pete Snyder, one of the country's leading and most outspoken food safety advocates, this website is a treasure trove of useful and important information.

The Inspector.Com

Sponsored by the Midwest Council of Food Inspection Locals, a labor union that represents meat, poultry & egg inspectors, this site is informative, eye-opening, and unabashedly opinionated. With a perspective developed on the front-lines of the food safety war, this site does not pull many punches. For example, if you want to be shocked (and maybe even appalled), check out the article entitled "Edible S**t" THIS IS A GREAT SITE!

American Meat Institute homepage

The American Meat Institute (or, AMI) is a national trade association that represents approximately 70% of the Nation's meat packers and processors. The AMI provides legislative, regulatory, and public relations services on behalf of the meat industry, and also sponsors scientific and economic research, and some public education programs. While this is not a website that we would recommend for researching food safety issues, or seeking unbiased information (there are several better sites for that), it is still an excellent way to find out what the meat industry is up to.

Food Marketing Institute homepage

Like the AMI, the Food Marketing Institute (or, FMI) is a national trade association, this one representing food retailers. This website has limited utility unless you are interested in learning more about the food retailing and the laws that regulate it.

Outbreak Inc.

Started by three of the attorneys at Marler Clark, Outbreak Inc. is a resource for companies in the food industry. In their roles as Outbreak consultants, the Marler Clark attorneys visit food companies, and attend food industry conventions and trade shows, offering practical advice on how to avoid litigation related to foodborne illness outbreaks.