Archive for the ‘foodborne illness’ Category

Using Online Reviews by Restaurant Patrons to Identify Unreported Cases of Foodborne Illness — New York City, 2012–2013

June 11, 2014 Comments off

Using Online Reviews by Restaurant Patrons to Identify Unreported Cases of Foodborne Illness — New York City, 2012–2013
Source: Morbidity and Mortality Weekly Report (CDC)

While investigating an outbreak of gastrointestinal disease associated with a restaurant, the New York City Department of Health and Mental Hygiene (DOHMH) noted that patrons had reported illnesses on the business review website Yelp ( that had not been reported to DOHMH. To explore the potential of using Yelp to identify unreported outbreaks, DOHMH worked with Columbia University and Yelp on a pilot project to prospectively identify restaurant reviews on Yelp that referred to foodborne illness. During July 1, 2012–March 31, 2013, approximately 294,000 Yelp restaurant reviews were analyzed by a software program developed for the project. The program identified 893 reviews that required further evaluation by a foodborne disease epidemiologist. Of the 893 reviews, 499 (56%) described an event consistent with foodborne illness (e.g., patrons reported diarrhea or vomiting after their meal), and 468 of those described an illness within 4 weeks of the review or did not provide a period. Only 3% of the illnesses referred to in the 468 reviews had also been reported directly to DOHMH via telephone and online systems during the same period. Closer examination determined that 129 of the 468 reviews required further investigation, resulting in telephone interviews with 27 reviewers. From those 27 interviews, three previously unreported restaurant-related outbreaks linked to 16 illnesses met DOHMH outbreak investigation criteria; environmental investigation of the three restaurants identified multiple food-handling violations. The results suggest that online restaurant reviews might help to identify unreported outbreaks of foodborne illness and restaurants with deficiencies in food handling. However, investigating reports of illness in this manner might require considerable time and resources.

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Preventing Norovirus Outbreaks; Food service has a key role

June 5, 2014 Comments off

Preventing Norovirus Outbreaks; Food service has a key role
Source: Centers for Disease Control and Prevention

Norovirus often gets attention for outbreaks on cruise ships, but those account for only about 1% of all reported norovirus outbreaks. Norovirus is very contagious, and outbreaks can occur anywhere people gather or food is served. People with norovirus usually vomit and have diarrhea. Some may need to be hospitalized and can even die. Infected people can spread norovirus to others through close contact or by contaminating food and surfaces. Food service workers who have norovirus can contaminate food and make many people sick. In norovirus outbreaks for which investigators reported the source of contamination, 70% are caused by infected food workers.

CRS — The Federal Food Safety System: A Primer (updated)

March 11, 2014 Comments off

The Federal Food Safety System: A Primer (PDF)
Source: Congressional Research Service (via University of North Texas Digital Library)

Numerous federal, state, and local agencies share responsibilities for regulating the safety of the U.S. food supply. Federal responsibility for food safety rests primarily with the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). FDA, an agency of the Department of Health and Human Services, is responsible for ensuring the safety of all domestic and imported food products (except for most meats and poultry). FDA also has oversight of all seafood, fish, and shellfish products. USDA’s Food Safety and Inspection Service (FSIS) regulates most meat and poultry and some egg products. State and local food safety authorities collaborate with federal agencies for inspection and other food safety functions, and they regulate retail food establishments. Other federal agencies also play a role. The Government Accountability Office (GAO) has identified as many as 15 federal agencies, including FDA and FSIS, as collectively administering at least 30 laws related to food safety. State and local food safety authorities collaborate with federal agencies for inspection and other food safety functions, and they regulate retail food establishments.

CRS — Food Fraud and “Economically Motivated Adulteration” of Food and Food Ingredients

February 19, 2014 Comments off

Food Fraud and “Economically Motivated Adulteration” of Food and Food Ingredients (PDF)
Source: Congressional Research Service (via MSPB Watch)

Food fraud, or the act of defrauding buyers of food or ingredients for economic gain—whether they be consumers or food manufacturers, retailers, and importers—has vexed the food industry throughout history. Some of the earliest reported cases of food fraud, dating back thousands of years, involved olive oil, tea, wine, and spices. These products continue to be associated with fraud, along with some other foods. Although the vast majority of fraud incidents do not pose a public health risk, some cases have resulted in actual or potential public health risks. Perhaps the most high-profile case has involved the addition of melamine to high-protein feed and milk-based products to artificially inflate protein values in products that may have been diluted. In 2007, pet food adulterated with melamine reportedly killed a large number of dogs and cats in the United States, followed by reports that melamine-contaminated baby formula had sickened thousands of Chinese children. Fraud was also a motive behind Peanut Corporation of America’s actions in connection with the Salmonella outbreak in 2009, which killed 9 people and sickened 700. Reports also indicate that fish and seafood fraud is widespread, consisting mostly of a lowervalued species, which may be associated with some types of food poisoning or allergens, mislabeled as a higher-value species. Other types of foods associated with fraud include honey, meat and grain-based foods, fruit juices, organic foods, coffee, and some highly processed foods.

FDA warns against using Uncle Ben’s Infused Rice

February 10, 2014 Comments off

FDA warns against using Uncle Ben’s Infused Rice
Source: U.S. Food and Drug Administration

Fast Facts

  • Government officials are investigating a cluster of illnesses associated with Uncle Ben’s Infused Rice Mexican Flavor sold in 5- and 25-pound bags.
  • Out of an abundance of caution, the FDA is warning food service companies and consumers not to use any Uncle Ben’s Infused Rice products sold in 5- and 25-pound bags.
  • These products are sold to food service companies that typically distribute to restaurants, schools, hospitals and other commercial establishments. However, the products may be available over the Internet and at warehouse-type retailers.
  • Food service companies and consumers who have purchased the products should not use the rice, and should return it to their point of purchase or dispose of it.
  • Uncle Ben’s Brand Ready to Heat, Boxed, Bag or Cup products sold at grocery stores and other retail outlets are not being recalled.

FDA proposes rule to prevent food safety risks during transportation

February 3, 2014 Comments off

FDA proposes rule to prevent food safety risks during transportation
Source: U.S. Food and Drug Administration

The U.S. Food and Drug Administration today proposed a rule that would require certain shippers, receivers, and carriers who transport food by motor or rail vehicles to take steps to prevent the contamination of human and animal food during transportation.

Part of the implementation of the Sanitary Food Transportation Act of 2005, the proposal marks the seventh and final major rule in the FDA Food Safety Modernization Act’s (FSMA) central framework aimed at systematically building preventive measures across the food system. The proposed rule is open for public comment through May 31, 2014.

The high cost of cheap chicken

December 20, 2013 Comments off

The high cost of cheap chicken
Source: Consumer Reports

When you shop at your favorite grocery store, you probably assume that the food on display is safe to take home. But in the poultry aisle, that simple assumption could make you very sick. Consumer Reports’ recent analysis of more than 300 raw chicken breasts purchased at stores across the U.S. found potentially harmful bacteria lurking in almost all of the chicken, including organic brands. In fact, we were conducting our research when news of the national salmonella outbreak linked to three Foster Farms chicken plants became public. In that case 389 people were infected, and 40 percent of them were hospitalized, double the usual percentage in most outbreaks linked to salmonella. (Read about sustainable alternatives when it comes to raising chickens and watch our video on the use of antibiotics in animals.)

What’s going on with the nation’s most popular meat? (Americans buy an estimated 83 pounds per capita annually.) Though 48 million people fall sick every year from eating food tainted with salmonella, campylobacter, E. coli, and other contaminants, “more deaths were attributed to poultry than to any other commodity,” according to an analysis of outbreaks from 1998 through 2008 by the national Centers for Disease Control and Prevention (CDC). Here’s what you should know before buying your next package of chicken.


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