January 2005

In an exclusive interview with Elsa A. Murano, Ph.D., Under Secretary for Food Safety, U.S. Department of Agriculture, on July 2004, Murano released “Fulfilling the Vision: Initiatives in Protecting Public Health,” a document that reviews recent successes and builds on the course laid out in 2003 to improve the prediction and response to food safety challenges in order to further reduce the incidence of foodborne illness.
In 2003, Agriculture Secretary Ann M. Veneman challenged the Food Safety and Inspection Service (FSIS) to find creative and effective ways to continue to improve the safety of U.S. meat, poultry and egg products to better protect public health. FSIS, the public health agency of USDA, and its workforce of more than 7,600 inspection and veterinary personnel regulate the safety of these products in approximately 6,000 plants nationwide.
The publication of Fulfilling the Vision marks the result of FSIS’s activities to meet Secretary Veneman’s challenge. Fulfilling the Vision presents a list of accomplishments for 2003, including enhancement to BSE safeguards, the development of new FSIS employee training programs, strengthened food security measures and modernization of enforcement activities. In the document, Dr. Murano also lays out an ambitious agenda of agency initiatives for the future improvement of food safety (See “Innovative Initiatives Inspire Improvements”).Continue Reading Fulfilling the Vision: New USDA Initiatives Keep Safety on Track

The Star-Ledger reports that the source of 10 E. coli infections confirmed in the Hunterdon County late last year was an agricultural product grown in California. John Beckley, Hunterdon County health department director, described the source only as “fresh, raw produce,” declining to identify the food until the investigation is complete.
Between late October and…

After someone ingests a sufficient quantity of E. coli O157:H7, the bacteria travels through the stomach and small intestine, and then attaches itself to the inside surface of the large intestine and causes inflammation of the intestinal wall. This inflammatory reaction is caused by toxins secreted by the bacteria, and is believed to be the cause of hemorrhagic colitis.8,9
Hemorrhagic colitis, the first E. coli symptom, is characterized by the sudden onset of abdominal pain and severe cramps, followed within 24 hours by diarrhea. As the disease progresses, the diarrhea becomes watery and then may become grossly bloody – bloody to naked eye. E. coli symptoms sometimes include vomiting, but rarely fever. The incubation period for E. coli O157:H7 infection (i.e., the period from ingestion of the bacteria to the start of symptoms) is typically 3 to 9 days, although shorter and longer periods are not that unusual. An incubation period of less than 24 hours would be unusual, however.Continue Reading What are the typical symptoms of infection with E. coli O157:H7?

A Washington state court yesterday approved the $15.6 million settlement of our lawsuit on behalf of a 12-year-old girl who nearly died after eating a tainted hamburger.
Under the settlement Foodmaker Inc., operator of Jack in the Box restaurants, meat processor Von Stores Inc. and various slaughterhouses will pay the sum to Brianne Kiner.
Kiner…

The Washington Supreme Court today declined to review last year’s Court of Appeals decision upholding a $4.6 million award to 11 children injured in a 1998 E. coli O157:H7 outbreak that was linked to undercooked taco meat served as part of a school lunch at Finley Elementary School. The School District had sought the Supreme…

Today the North County Times (in Vista, California) did an article about local eateries, diners who carefully scrutinize restaurants before venturing in for a bite to eat, and how much work goes into keeping food safe.
From the article:

“I won’t eat anywhere that doesn’t have an A,” said Julie Shipman, who was shopping at Vons supermarket in Vista. “There’s too much going on that you can’t see.”

But getting the grade can take as much preparation as passing the high school exit exam.
For example, an “Awesome Blossom” from the A-rated Chili’s Grill and Bar in Vista Village starts its journey long before an order is placed.
The dish —- a large, hand-battered and fried onion —- is inspected before being deemed meal-worthy, then undergoes a 10-step preparation and cooking process before landing in front of a hungry customer.Continue Reading Vista eateries make the grade