June 2006

The University of Guelph’s Food Safety Network is advising summer barbecuers to pay close attention to internal cooking temperatures when cooking meat.

In the June edition of Farmscape, the Food Safety Network’s information center manager Dr. Sarah Wilson notes it’s always important to make sure meat, especially ground meat, reaches an internal temperature sufficient to

In September and early October, at least 17 people became sick in the Minneapolis-St. Paul area after eating three kinds of Dole bagged lettuce that were contaminated with E. coli, according to the Minnesota Department of Health.

Five lawsuits filed in response to the outbreak have been settled, according to The Monterey Herald.


According to the Associated Press, the lawsuits stemming from the E. coli outbreak that was traced to bags of Dole prepackaged lettuce have been settled.

Last fall, the state Department of Health said there were 17 confirmed cases of E. coli and eight hospitalizations. Laboratory tests confirmed E. coli bacteria was found in two bags

Murray Bishop of The Monnett Times reports that the investigation into the foodborne bacterial outbreak in Monnett has come to an end without yielding any definitive results.

In all, 77 students were reported to have gotten sick, 49 household members, and 12 school staff members. Tests on stool samples confirmed two cases of infection with

An editorial on The Herald Online in South Carolina discussed those of us that prefer to eat their hamburgers on the rare side, and a new bill being introduced.

Since the mid-1990s, the state has required restaurants to cook hamburgers one way: Well done. But a bill recently passed by the General Assembly would allow

One family has found E.coli and salmonella in some unexpected places: fruits and vegetables.

Ten years ago, like most nights, Rita Bernstein served her family salad for dinner: lettuce that came out of a bag, supposedly already washed. In a matter of days, her daughters Haylee and her sister were in the hospital, sick from