Nearly 450 inmates required medical attention suffering food poisoning at a maximum security prison in western Mexico, Jalisco state authorities said.
“None of the (affected inmates) is in serious condition, nor did any require medical transfer,” the state public safety office said.
Officials did not mention the name of the prison, but media accounts identified the facility as Puente Grande.
Salmonella, fecal waste and Staphylococcus aureus were the bacteria that caused food poisoning in 36 customers three branches of Qué Rollo Sushi (Sushi Roll) and sickened up to 220.
Sergio Olvera Alba, director of Epidemiology, Ministry of Health, revealed the results of laboratory outbreak sushi, then matched the isolates with human samples.
The number of people with symptoms of food poisoning from eating sushi increased to 26, reported the Ministry of Health of the state.
All affected persons have noted that the ingested products in the branch “Rodriguez” chain restaurants That Roll Sushi.
Last year the company was the cause of more than 200 people with intoxicated will result. The business covered the costs of almost all concerned.
This time the penalty could be the closure of that branch due to recidivism, the Health Ministry said.
(Something may be lost in translation.)
In April 2013, 73 Americans in 18 states were sickened with Salmonella linked to imported Mexican greenhouse cucumbers.
Walter Ram, vice president of food safety at the Giumarra Companies, a produce distributor with divisions throughout Mexico, told the America Trades Produce conference in Tubac last Wednesday that while other 
food industries such as meatpacking have more than a century of food safety experience, the produce industry only began widespread programs in the late 1990s.
Produce companies used to consider fruits and vegetable as “a product,” he said.
“The quantum shift for us to change and get a real culture of food safety means that we need to change that outlook and realize that we’re producing food,” he said.
An effective food safety program should start with the head of the company, Ram said.
Ram’s point was driven home by Martin Ley, current president of Nogales-based Fresh Evolution and former vice president of Del Campo 
Supreme, also based in Nogales.
In a colorful comparison, he described food safety programs as a plate of bacon and eggs. While the employees (hens) contribute (eggs), the head of the organization (pig) must be fully committed (bacon) to food safety.
Ley outlined several outbreaks in the past few years, which he called “transforming industry events,” such as the fatal outbreak of listeria from a farm in Colorado in September, an outbreak of salmonella in mangos in Mexico in 2012, another outbreak of listeria in melons from Colorado in 2011, and salmonella found in papayas in Mexico in 2011.
Maybe something’s lost in the coverage, but I don’t want those bacon and eggs.
State officials confirmed that at least 26 children were stricken with food poisoning Tuesday while staying at the Child Development Center (Cendi) in the city of Villa de Álvarez.
Health Secretary Agustín Lara Esqueda said, “Laboratory samples of children were taken to determine the causes of poisoning, although it is assumed that all ingested an panela cheese, which could be the source of infection.”
In the interest of open and honest communication, no one from the federal government will say why Mexican officials quietly inspected six Canadian slaughterhouses last year, part of an audit related to what one company called a border “issue.”
The Globe and Mail got confirmation of the inspections as Prime Minister Stephen Harper makes his first official visit to Mexico. Representatives of Canada’s beef industry 
are among those who have joined Mr. Harper on the trip. Industry and government officials were reluctant to discuss the unpublicized inspections, but one major beef producer, Cargill Inc., said six facilities were inspected by Mexican officials in October as part of a “beef plant audit,” including Cargill’s beef plant in Guelph, Ont. The reason remains unclear.
“This situation was not related to food safety,” Cargill spokesman Michael Martin said, referring questions to the Canadian Food Inspection Agency (CFIA). The agency confirmed inspections took place, but gave few details.
She asked if I wanted to go out for a beer.
I said no.
She gave me her number.
I went home.
Later I called.
We had a beer.
We got married (after a while).
And we owe it all to the Canadian government.
That was in Oct. 2005. Chapman and I were touring around and landed at Kansas State University where one of my PhD students was professoring.
Our first event was a wine and cheese where K-Staters could come out and poke real-live Canadians with a stick. Afterwards, this woman started chatting me up (see above).
Back then, the feds provided something approaching $20 million to U.S. institutions to edumucate them about Canada; maybe influence a future politician; who knows.
Amy the French professor included Quebecois literature in one of her courses so was part of this Canadian studies group, even though I tried to explain that Quebec wasn’t part of Canada.
So she went to that meeting to check out the Canadians.
Not sure if that Canadian studies money is still around, but the Canadian government is taking another bold initiative with neighbors even further 
south: the Canadian government, courtesy of taxpayers, is sending a food truck to Mexico to serve poutine.
As reported by Tina Nguyen in The Braiser via Toronto’s National Post, the truck will be serving a Mexican-ized version of poutine, using Oaxaca
cheese instead of curds. Also on the menu are Alberta beef tourtière (beef pie), and maple-glazed Albacore tuna.
If José Andrés once described culinary diplomacy as “sending hidden messages through food,” the Canadian government’s message is not so much “hidden” as it is “sad and desperate”: “What do you not like about me? I can change! Really! Is it the cheese? Do you not like the curds? I can find something else! I can dress sexier! I’ll even have a threesome with the Albacore tuna! I’ll do anything for you! PLEASE LOVE ME.”
Amy loves me.
With at least 143 Americans and Canadians sickened with Salmonella Braenderup linked to mangoes from Agricola Daniella of Sinaloa, Mexico, this fall, the National Mango Board decided it might be an apt time to review good agricultural practices (GAPs).
The Packer reports William Watson, executive director of the National Mango Board, told Fresh Summit 2012 attendees the board has undertaken a risk assessment in mango 
producing nations of Mexico, Ecuador, Brazil, Peru, Guatemala and the U.S. A scientific advisory board is being formed to review findings of the risk assessment and develop good agricultural practices – especially for post-harvest operations.
Watson reminded the mango producers and importers that the commodity board’s activities are limited by federal law. He said the board is working with the Food and Drug Administration to develop the GAPs, which should be available to the industry by winter 2013.
“I know now that there are things I would have done differently,” Watson said. “We could have been two or three days faster getting information out. The PLUs were a mess.”
Many consumers and mainstream news reporters were confused about the price lookup codes listed initially by the Canadian Food Inspection Agency early in the recall. The mango board issued statements explaining that the PLUs relate to varieties and sizes of mangoes and not specific brands, but media reports had already done the damage.
The spring crop of mangoes has arrived in Brisbane; had a couple yesterday and they are better than I remember, smaller and more flavorful, with a hint of lime.
The U.S. Centers for Disease Control reports in its final update that an outbreak of Salmonella Braenderup that sickened at least 127 persons in 15 states was linked to 
mangoes from Mexico.
On September 13, FDA placed Agricola Daniella of Sinaloa, Mexico on Import Alert. This means that Agricola Daniella mangoes will be denied admission into the United States unless the importer shows they are not contaminated with Salmonella.
During August 2012, CDC investigated a multistate outbreak of 16 Salmonella Worthington infections reported from 3 states.
Ill persons were reported from similar states and during the same time period as seen in the Salmonella Braenderup outbreak; 89% of ill persons with Salmonella Worthington who were interviewed reported consuming mangoes in the week before their illness began.
One case in the Salmonella Braenderup outbreak was also infected with Salmonella Worthington, a finding that suggests a possible connection between the two outbreaks.
Canadian government types remain hopeless about talking about food safety basics.
For all its talk of a single food inspection system, the Canadian Food Inspection Agency can do no better than say, “there have been several confirmed illnesses associated with the consumption of these mangoes.”
It’s up to Health Canada to say how many are sick, which they did on a Saturday afternoon. The PR 
flunkies probably were paid double-time to produce this gem.
“Table 1, below, shows where and how many illnesses have been reported to date. The Public Health Agency of Canada will update this table weekly during the course of the investigation.
Table 1. Location and number of Salmonella Braenderup infections
as of August 22, 2012
Location Confirmed cases
British Columbia 17
Alberta 5
TOTAL 22
“What you should do
“If you have the product, do not eat it. Secure it in a plastic bag and throw it out. Then wash your hands thoroughly in warm soapy water.
“Everyone can protect themselves against Salmonella infections by taking proper precautions when handling and preparing foods.”
Salmonella is in your hands; not the mango growers, distributers or retailers, but consumers.
Why do taxpayers pay to be reminded that foodborne illness is their fault – when it isn’t?
The press release also has some advice, like to protect yourself from Salmonella, “wash your hands thoroughly after feeding or handling pets.”
I’m not sure what that has to do with Mexican mangoes.
The paternalistic press release also says people should practice these general food safety precautions at all times. Those tips are about cooking temperatures for meat.
It’s still summer in Canada, most people will go back to sleep.