A 30-year-old man and his three-year-old niece were diagnosed with salmonella on a family farm in Kildare last year, the Health Protection Surveillance Centre has revealed in a report.
They both drank unpasteurised — or raw — milk produced by cows on the farm before .jpg)
contracting salmonella.
The warning comes as new legislation is to be introduced in Ireland later this year banning the sale of unpasteurised milk.
“If you have untrained vendors selling food to 1,200 people, you have a high-risk situation.”
So says Dr. Rajiv Bhatia, the director of environmental health for the San Francisco Department of Public Health.
The New York Times reports for the past two years, the San Francisco Underground Market has served up haute fringe food, but on June 11, the monthly market, which now draws more than a thousand visitors, received an 
unwelcome serving of its own: a cease and desist order from the San Francisco Department of Public Health.
The market had positioned itself as a members-only club to circumvent the department’s retail food-safety permitting process.
The market started small but has become a kind of foodie phenomenon. The idea has been to provide an incubator for the Bay Area’s fledgling food entrepreneurs, many of them young people who said they could not afford the steep fees of a conventional farmers’ market.
The department has not received complaints of illness, Dr. Bhatia said, but given the popularity of the market — arguably no longer “underground” — it now does not qualify as a club but is a retail food establishment under state law and subject to the standard permit process.
Iso Rabins, 30, the market’s founder, said Friday that he planned to meet with the city attorney to discuss how the market might be “legitimized,” possibly by establishing a communal commercial kitchen.
Ahram Kim, 35, whose culinary pièce de résistance is pork sausage topped with kimchi, has his own theory about the crackdown. “I immediately thought: ‘Of course. The state is broke,’ ” he said.
I do not like guacamole.
It can be traced back to a hangover this girl had 25 years ago, and she threw up green chunky stuff.
Sorenne had a cupcake with bright green icing yesterday and had a bright .jpg)
green poop this morning.
In April 2011, at least 11 people became sick after eating at a local restaurant and doctors confirmed five were positive for E. coli O157:H7.
KXXV reports officials with the Bell County Public Health District initially declined to identify the specific restaurant the complaints originated from, citing Texas laws meant to protect businesses and individuals under investigation.
News Channel 25 filed a request under the Freedom of Information Act. Acting upon the request, Bell County health officials provided five-page report Friday detailing the investigation.
According to that report, the contamination was traced to the Jason’s Deli located at 3213 East Central Texas Expressway in Killeen.
Through a process of elimination, investigators were able to trace the food, then the ingredient the bacteria likely came from. A total of 37 different food items were tested. The most likely source was identified as a batch of guacamole made on April 13th, used as spread for the "California Club" sandwich.
Investigators further concluded that the guacamole was likely contaminated on-site, possibly by an object or employee during the food preparation stage. 
The bacteria was not spread through food distributed by Jason’s Deli Distributors or Deli Management, Inc.
Now that the case is closed, Jason’s Deli corporate spokesperson Daniel Helfman tells News Channel 25, "Over six weeks ago, the county looked into a situation. They came back and ruled out Jason’s Deli as a source of the issue. Our food and restaurant were never in question, therefore everyone should feel very safe about eating at Jason’s Deli."
If some corporate spokesthingy is that clueless about food safety basics, I wouldn’t eat there.
Most sprouts are grown in a controlled, indoor environment and, when handled properly, “are the safest produce on the grocery shelf.”
So says Bob Rust, who runs International Specialty Supply, a Cookeville, Tenn.-based supplier of sprout seeds and growing equipment.
Rust told The Packer his company tests every bag of seed before selling it to commercial growers and that most U.S. growers “are well-trained in the production of safe sprouts, utilize .jpg)
some of the most stringent safety procedures in the food industry, and have sophisticated systems in place to minimize the likelihood of contamination.”
Except for those two outbreaks in the U.S. earlier this year; or Canada in 2005; or Germany right now. A complete table of international sprout outbreaks is available at http://bites.ksu.edu/sprouts-associated-outbreaks.
The Packer responded in an editorial that U.S. sprout growers can do much more than they’re doing to avoid a situation like in Germany, where E. coli-contaminated organic sprouts killed nearly 40 and caused more than 3,000 illnesses.
U.S. sprout grower-shippers contacted in mid-June told us they’re confident their food safety practices have improved significantly in recent years and that thorough testing reduces the chances of contaminated product reaching the food supply.
However, many critics have pointed out dangerous pathogens are more difficult to eliminate in sprouts through current cleaning processes.
The industry has made no clear move to embrace cleaning alternatives, such as irradiation, or form a group similar to the California Leafy Greens Marketing Agreement, which began in the aftermath of the 2006 spinach E. coli outbreak. It is up to each sprout grower to follow food safety guidelines. That’s risky.
The sprout industry needs to do everything it can to ship safe product and prove it to consumers and fellow produce companies.
At this point, they’re not doing that.
There’s a lot of talk about hamburgers in the run-up to Father’s Day and most of it is crap.
Literally.
Someone in Japan made a hamburger out of human poop, the use-a-piece-of-metal-and-sear-your-tongue method of checking whether a burger is done is making the rounds, and someone .jpg)
else says 120F beef is safe.
The poop burger is the safest choice.
Because if you’re going to eat poop, at least cook it (and try not to cross-contaminate the kitchen).
My Health News Daily reports today researchers in Japan have synthesized meat from proteins found in human waste.
"In the food safety world we say, ‘don’t eat poop,’" said Douglas Powell, a professor of food safety at Kansas State University. "But if you’re going to, make sure it’s cooked."
The Japanese researchers isolated proteins from bacteria in sewage. The poop-meat concoction is prepared by extracting the basic elements of food — protein, carbohydrates and fats — and recombining them.
The meat is made from 63 percent proteins, 25 percent carbohydrates, 3 percent lipids and 9 percent minerals, according to Digital Trends. Soy protein is added to the mix to increase the flavor, and food coloring is used to make the product appear red.
The researchers came up with the idea after Tokyo Sewage asked them to figure out a use for the abundance of sewage in mud, Digital Trends says.
Powell is not familiar with the researchers’ method, but said he guesses that they are first heat-treating the sewage before they reap its resources.
"Theoretically, there’s nothing wrong with this," Powell said. "It could be quite safe to eat, but I’m sure there’s a yuck factor there," he said.
However, Powell said there is the potential for cross contamination in the laboratory where the poop meat is made. That’s why it’s a good thing the meat will eventually be cooked.
But what if the final product was not going to be cooked?
"I wouldn’t touch it, " Powell said.
Pass it on: Meat made from poop is safe, but you should cook it before you eat it.
I would be a pissed off parent.
I’ve seen a lot of dumbass things involving food and my kids over the years, especially through schools, and I’ve always spoken up, but this is beyond stupid.
Who serves raw milk to kids in grade 4?
Laboratory test results show that the Campylobactor jejuni bacteria that caused diarrheal illness among 16 individuals who drank unpasteurized (raw) milk at a school event early this month in Raymond was the same bacteria strain found in unpasteurized milk produced at a local farm, according to officials from the Department of Health Services (DHS) and Western Racine County Health Department (WRCHD). A parent had supplied unpasteurized milk from the farm for the school event.
The farm did not sell the unpasteurized milk and there was no legal violation associated with the milk being brought to the school event. The farm is licensed and in good standing with the Department of Agriculture, Trade and Consumer Protection.
And in an additional dumbass statement, Cheryl Mazmanian, director and health officer for the Western Racine County Health Department actually said, ‘As in similar cases, prevention comes down to washing hands and practicing good hygiene.’
How about don’t serve raw milk to little kids?
An updated table of raw-milk related outbreaks is available at http://bites.ksu.edu/rawmilk
As the number of sick people in the German E. coli O104 sprout outbreak rose to 3,408, including 798 with hemolytic uremic syndrome and 39 dead, scientists have discovered a kitchen employee at a catering company was unwittingly spreading the germ on food.
Hesse state consumer protection officials said that a woman positive for E. coli O104:H4 but had not yet fallen ill – she later developed HUS — passed it to 20 other people via food she handled.
In the category of useless press releases comes a new entry from the U.K. Food Standards Agency, which announced The Co-operative is recalling three types of salad dressing and “notices in its stores will explain the reason for recall.”
The Co-operative is recalling all batches of three types of salad dressing because there may be 
salmonella in one of the ingredients.
The Co-operative Healthier Choice French Dressing, 250ml
The Co-operative Thousand Island Dressing, 250ml
The Co-operative Fresh Caesar Dressing, 150ml
Maybe I’m losing something in translation, but Xinhua reports that experts in China have called for strengthening moral education to ensure food safety following a string of scandals in recent months.
Zhao Chenggen, an expert at the School of Government at Peking University, said on Wednesday that to promote moral education is conducive to urging food producers to place a 
higher value on public health.
Under the influence of moral cultivation, food producers could enhance their subjective consciousness to resist ill-gotten gains through adding toxic materials into food, he said.
"Moral decline in the food industry is more terrible than that in social communications," said another expert, Xu Yaotong, a professor of political science at the National School of Administration.
Premier Wen Jiabao said, "A country without the improved quality of its people and the power of morality will never grow into a mighty and respected power.”
Wen said that advancing the moral and cultural construction would help safeguard normal production, life and social order, as well as to eradicate the stain of swindling, corruption and other illegal conduct.
An Australian woman got a nasty surprise when she cracked open a can of rum and cola to honor her grandfather – a dead mouse.
The Northern Star newspaper has reported that Casino mother-of-four Linda Foster drank the can of Bundaberg rum only to find a mouse in the bottom of the can.
Miss Foster, 26, bought a six-pack of the drop, which she intended to drink with her 
family following the funeral of her grandfather, who was a life-long drinker of the product in question.
"I hardly ever drink," Miss Foster said.
"Straight away I vomited – it was disgusting, absolutely revolting."
Miss Foster said she tried repeatedly to contact the company that produced the beverage on its consumer feedback phone number, which is printed on the can, but despite leaving messages received no response.
A spokesperson for the company which produced the drink said it was "committed to the highest standards of product quality and all our products undergo rigorous quality assurance testing at every stage of the production process."