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A great organization I just connected with. I recently was honored to do an interview with them. They are a national US nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens. · Advocating for sound public policy · Building public awareness · Assisting those impacted by foodborne illness Stop by and check them out here: http://www.stopfoodborneillness.org/ Even better - leave a donation for them! They do fantastic work, and survive on charitable donations. http://www.stopfoodborneillness.org/donate/
I suspect most of the posts on this site are from this type of thing, just a guess. Article here - some excerpts: "Restaurants and catering services are the most common sources for norovirus outbreaks from contaminated food, according to the report. "Infected food workers are frequently the source of these outbreaks, often by touching ready-to-eat foods served in restaurants with their bare hands," CDC experts wrote." "Norovirus particles spread whenever an infected person vomits or defecates" "One in five food service workers say they have worked while sick with vomiting and diarrhea due to "fear of job loss" and "not wanting to leave co-workers short-staffed," according to the report".
Interesting new study. " Over the nine-year period, researchers found that more than 1,610 outbreaks— sickening more than 28,000 people — occurred in restaurants. In the same time frame, 893 outbreaks—sickening approximately 13,000 people— occurred within a home setting. CSPI researchers believe food poisoning numbers may actually be higher, as many cases go underreported." http://www.foxnews.com/health/2014/04/11/food-poisoning-more-likely-in-restaurants-than-home/
Great article - I expect some of the forces at play are similar in other countries including the US. Excerpt: "Changing eating habits are believed to be a leading cause. People cook less and eat out more, say public health experts, which may partly explain why the food service industry was responsible for more than three-quarters of food poisoning outbreaks in 2011. ''Traditionally food is prepared and eaten immediately but now food might be prepared and left longer before eating,'' says CSIRO food microbiologist Cathy Moir. ''Because we're making these foods more available, the exposure to the population is greater, whereas if someone made it in their home and fed it to their family, the organism is only being exposed to five people rather than 500." http://www.goodfood.com.au/good-food/food-poisoning-on-the-rise-20140303-340ka.html