Tag Archives: E. COLI

FDA Publishes Findings from Investigation of Romaine Lettuce E. coli Outbreak

As previously reported on this blog, in November 2018 FDA, in conjunction with the CDC, state officials, and Canadian food and public health officials, investigated an outbreak of E. coli O157:H7 infections in multiple US states and Canadian provinces. The investigation determined the cause of the outbreak was the consumption of contaminated romaine lettuce. Indeed, … Continue Reading

Multistate E. Coli Outbreak Linked to Romaine Lettuce Grown in California

As we reported on this blog last week, FDA and the Centers for Disease Control and Prevention (CDC), along with state and local agencies, were investigating a multistate outbreak of E. coli O157:H7 illnesses that was likely linked to romaine lettuce. On November 20, the CDC advised consumers not to eat any romaine lettuce, and … Continue Reading

FDA and CDC Investigate Multistate E. coli Outbreak Linked to Romaine

The FDA and the Centers for Disease Control and Prevention (CDC), along with state and local agencies, are investigating a multistate outbreak of E. coli O157:H7 illnesses that are likely linked to romaine lettuce. On November 20, the CDC advised consumers not to eat any romaine lettuce, and retailers and restaurants not to serve or … Continue Reading

CDC Expands Warning of Multistate Outbreak of E. coli Linked to Romaine

The Centers for Disease Control and Prevention (CDC) found that romaine lettuce from the Yuma, Arizona growing region could be contaminated with E. coli O157:H7.  Thus far, 53 people infected with the outbreak strain of E. coli O157:H7 have been reported from 16 states. Thirty-one people have been hospitalized, including 5 people who have developed a type … Continue Reading

FSIS Issues Updated Guidance Concerning Beef and Veal Slaughter Best Practices

As our readership is well aware, USDA’s Food Safety and Inspection Service (FSIS) regulates the production of meat, poultry, and egg products.  To help achieve its enumerated food safety goals, FSIS works with industry to develop and promote best practices at slaughter that may be used to prevent, eliminate, or reduce levels of potential microbiological … Continue Reading

Proteins vs. Pathogens

Researchers engineer plants to produce antimicrobial proteins for potential application in E. coli reduction. Genetic engineering or genetic modification (GM) refers to the use of a host of technologies to manipulate an organism’s genetic code.  In the food industry, GM technology frequently is used to develop crops that express particular traits that are beneficial to food … Continue Reading
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