Food Safety News
Displaying Articles 1 to 10 of 50
Prev
|
Next
200 sickened after dining at Vegas restaurant
5/10/2013
Associated Press
Michelle Rindels
news.yahoo.com/200-sickened-dining-vegas-restaurant-181140910.html
LAS VEGAS (AP) -- A new report shows 200 people who dined at one of Las Vegas' most popular restaurants about a block off the Strip have reported food poisoning symptoms, making it the largest outbreak southern Nevada health officials have seen in at least a decade.
Sick patrons who dined at Firefly, a tapas restaurant on Paradise Road in late April hailed from 20 different states and two foreign countries, according to a report released Friday by the Southern Nevada Health District. There are likely many more cases that have gone unreported.
"Usually we think of people who are identified as just the tip of the iceberg," said Linh Nguyen, an epidemiologist with the health district and the lead investigator on the case.
Mercury Reaches Unsafe Levels in Gulf Fish from Texas Coast
5/8/2013
FoodSafetyNews.com
News Desk
www.foodsafetynews.com/2013/05/mercury-levels-in-gult-fish-off-texas-unsafe-for-much-eating/
In the first consumption advisory issued by Texas since last September, when it warned the public not to eat Blue marlin caught in state coastal waters, the TDSHS said women of childbearing age, including women who are nursing and children under 12, should not consumer certain other species of fish caught off the coast.
The new advisory recommends women past childbearing age and men limit their consumption of fish from all waters off the Texas coast to no more than one or two meals per month. For purposes of the warnings, TDSHS figures a meal includes no more than an 8-ounce serving.
The advisory was issued after testing revealed that fish examined from the northwestern Gulf of Mexico contained mercury at concentrations that exceed TDSHS health guidelines of 0.7 mg/kg in the following species: shark (all species), black fin tuna, blue marlin, little tunny, crevalle jack, kind mackerel, swordfish and wahoo.
For the complete news item, please visit http://www.foodsafetynews.com/2013/05/mercury-levels-in-gult-fish-off-texas-unsafe-for-much-eating/
California Firm Recalls Ready-To-Eat Smoked Pork Sausage Products Produced Without the Benefit of Inspection
5/7/2013
USDA Food Safety & Inspection Service
www.fsis.usda.gov/News_&_Events/Recall_033_2013_Release/index.asp
WASHINGTON, May 7, 2013 – Tibor’s Gourmet, a Palmdale, Calif., establishment, is recalling approximately 200 pounds of ready-to-eat smoked pork sausage products because they were produced without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The following Tibor’s Gourmet products are subject to recall: [Labels (PDF Only]
“Ready To Eat” Gourmet Hungarian Brand Mild Smoked Sausage
"Ready To Eat” Gourmet Hungarian Brand Spicy Smoked Sausage
Each package bears the establishment number "EST. 44866" inside the USDA mark of inspection. The products were produced between Feb. 25, 2013, and May 2, 2013, and shipped to a retail chain in Los Angeles and Orange counties.
For the complete recall notice, please visit http://www.fsis.usda.gov/News_&_Events/Recall_033_2013_Release/index.asp
San Francisco Nordstrom Café Worker had Typhoid Fever
5/7/2013
FoodSafetyNews.com
news Desk
www.foodsafetynews.com/2013/05/san-francisco-nordstrom-cafe-worker-had-typhoid-fever/
An employee at the Nordstrom Café in San Francisco’s Stonestown Galleria has been diagnosed with typhoid fever and may have exposed customers to the disease, according to the San Francisco Department of Public Health.
Anyone who ate at the café on April 16, 17, 18, 20, or 27, 2013 may be at risk of infection. The health department advises any individuals who ate at the café on those days and experience symptoms such as fever, nausea, stomach pains, diarrhea, vomiting or headache to seek medical attention. Those symptoms generally appear within 8 to 14 days after exposure.
For the complete news item, please visit http://www.foodsafetynews.com/2013/05/san-francisco-nordstrom-cafe-worker-had-typhoid-fever/
Cargill’s Animal Nutrition Business Conducts Voluntary Recall of Lamb Feed
5/6/2013
US Food & Drug Administration
www.fda.gov/Safety/Recalls/ucm350957.htm?source=govdelivery
FOR IMMEDIATE RELEASE - April 10, 2013 - Cargill’s animal nutrition business today announced a voluntary recall of Showmaster® S-Series Show Lamb Feed (BW) because it contained incorrect sodium molybdate levels. To date, there are 170, 50-pound bags of feed still out in the market. Cargill continues to take appropriate steps to pursue retrieval on those bags.
The affected products were manufactured at Cargill’s Burlington, Washington facility between March 1, 2013 and March 15, 2013 and were sold only in Washington and Idaho. No other Cargill Animal Nutrition products are involved in this recall.
The recall applies only to this single product with the following Packaging Date Codes (lot numbers):
38306326464
38306726610
38307426757
For the complete recall notice, please visit http://www.fda.gov/Safety/Recalls/ucm350957.htm?source=govdelivery
The Changing World of Food Traceability
5/6/2013
FoodSafetyNews.com
Dan Flynn
www.foodsafetynews.com/2013/05/the-changing-world-of-food-chain-traceability/
You, the consumer, are at the end of a long line of stops food makes before reaching your plate. Being able to trace this food back to its origins can be crucial to government and industry during a food-related recall or outbreak. But you may also want to know whether what you are about to consume is organic, whether it’s vegetarian, or maybe because of your beliefs you are looking for food that’s kosher or halal.
So while food companies might benefit from traceability and government may eventually demand it, food chain traceability is in large part about building relationships with consumers and giving them what they really want – the ability to trust that they know what they are eating.
Knowing what’s in your food and where it comes from sounds simple enough, but food chain traceability is a complex worldwide issue. It requires consistent standards and adequate technology in an ever changing world.
For the complete editorial, please visit http://www.foodsafetynews.com/2013/05/the-changing-world-of-food-chain-traceability/
Patrons of Idaho Papa Murphy’s May Be at Risk for Hepatitis A
5/4/2013
FoodSafetyNews.com
News Desk
www.foodsafetynews.com/2013/05/patrons-of-idaho-papa-murphys-may-be-at-risk-for-hepatitis-a/
People who ate at the Papa Murphy’s in Chubbuck, Idaho in mid-April may have been exposed to hepatitis A, according to health officials.
Southeastern Idaho Public Health announced Friday that an employee of the pizza restaurant tested positive for hepatitis A on May 2. Customers who ate at the establishment on April 19, 20 or 21 may have been exposed to the virus.
“While the risk to public health is low, the possibility exists that Papa Murphy’s customers may have been exposed to hepatitis A,” said SIPH in a press release.
For the complete news item, please visit http://www.foodsafetynews.com/2013/05/patrons-of-idaho-papa-murphys-may-be-at-risk-for-hepatitis-a/
Nestlé USA Announces Voluntary Recall of Select Varieties/Production Codes of California Pizza Kitchen® and DiGiorno® Frozen Pizzas
5/3/2013
US Food & Drug Administration
www.fda.gov/Safety/Recalls/ucm350699.htm?source=govdelivery
FOR IMMEDIATE RELEASE - May 2, 2013 - Nestlé USA’s Pizza Division today announced the voluntary recall of select production codes of four different frozen pizzas sold in the U.S. These include:
California Pizza Kitchen (CPK) Crispy Thin Crust White®, UPC 71921 98745; production codes are 3062525951, 3062525952 and 3063525951.
California Pizza Kitchen® Limited Edition Grilled Chicken with Cabernet Sauce, UPC 71921 00781; production code is 3059525952.
DiGiorno® Crispy Flatbread Pizza Tuscan Style Chicken, UPC 71921 02663; production codes are 3057525922 and 3058525921.
DiGiorno® pizzeria!™ Bianca/White Pizza, UPC 71921 91484; production code is 3068525951.
The voluntary recall is limited to frozen pizzas with these specific production codes, which were distributed nationwide. No other production codes/dates, sizes or varieties of CALIFORNIA PIZZA KITCHEN or DIGIORNO pizzas are affected by this recall. The reason for the recall is that the pizza may contain fragments of clear plastic. Nestlé USA is taking this action after a small number of consumers reported that they had found small fragments of plastic on the CPK Crispy Thin Crust White pizza. Our investigation indicates this is directly related to a particular lot of spinach we received from one of our suppliers. Although no complaints have been received to date on the other three varieties that used this spinach, we are recalling these additional varieties in an abundance of caution.
All the pizzas being recalled were produced during February and March of this year. Because Nestlé USA delivers pizzas in the U.S. directly to retailer freezer cases, we have already instructed our direct store delivery team to begin removing pizzas affected by this recall at retail locations nationwide. We also are working together with our retail partners to ensure that these varieties are removed from freezer shelves nationwide.
For the complete recall notice, please visit http://www.fda.gov/Safety/Recalls/ucm350699.htm?source=govdelivery
Raw Milk from PA Dairy Tests Positive for Listeria
5/3/2013
FoodSafetyNews.com
News Desk
www.foodsafetynews.com/2013/05/raw-milk-from-pa-dairy-tests-positive-for-listeria/
Health officials in Pennsylvania are advising customers of Stump Acres Dairy in York County to discard any raw milk purchased from the dairy after a sample tested positive for Listeria monocytogenes, local news station WHPTV reports.
The Pennsylvania Department of Agriculture collected the sample on April 24 and confirmed the presence of the Listeria bacteria Thursday.
No illnesses have been reported. Symptoms of Listeria infection generally take three days to three weeks to appear.
For the complete news item, please visit http://www.foodsafetynews.com/2013/05/raw-milk-from-pa-dairy-tests-positive-for-listeria/
Wisconsin Firm Recalls Frozen Pizzas Due To Possible Foreign Matter Contamination
5/2/2013
USDA Food Safety & Inspection Service
www.fsis.usda.gov/News_&_Events/Recall_031_2013_Release/index.asp
WASHINGTON, May 2, 2013 – Nestlé Pizza Company, a Little Chute, WI establishment, is recalling an undetermined amount of frozen pizzas that may be contaminated with extraneous materials and are the subject of a recall administered by the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA), FSIS announced today.
The following products are subject to USDA recall: [Label]
California Pizza Kitchen© Limited Edition Grilled Chicken with Cabernet Sauce, UPC 71921 00781; production code is 3059525952.
DiGiorno© Crispy Flatbread Pizza Tuscan Style Chicken, UPC 71921 02663; production codes are 3057525922 and 3058525921.
Each product package above has an establishment number of P-5754.
For the complete recall notice, please visit http://www.fsis.usda.gov/News_&_Events/Recall_031_2013_Release/index.asp
Displaying Articles 1 to 10 of 50
Prev
|
Next
Print this Page
