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News

Iwaspoisoned.com on CBS news - Simi Valley Chipotle

CBS local news just ran a story on the unfortunate cluster of food poisoning incidents at Simi Valley Chipotle. Iwaspoisoned.com got a mention in the story, in helping confirm the  number of cases. In the end we had over 50 reports. Chipotle issued an official statement on Saturday, claiming that,  “The safety and well being of our customers is always our highest priority. When we were contacted by customers who reported feeling poorly after visiting our restaurant in Simi Valley, we immediately began a review of the incident, and have taken all of the necessary steps to ensure that it is safe to eat there.” Link to the story Thanks Brittney Hopper,

STOP Foodborne Illness

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:  https://www.stopfoodborneillness.org/ Even better - leave a donation for them! They do fantastic work, and survive on charitable donations. https://www.stopfoodborneillness.org/donate/  

CNN "Food poisoning? It was likely a restaurant worker"

I suspect most of the posts on this site are from this type of thing, just a guess.   Article - 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".

"Food poisoning more likely in restaurants than home" according to CSPI

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."   https://www.foxnews.com/health/2014/04/11/food-poisoning-more-likely-in-restaurants-than-home/

Food poisoning on the rise in Australia

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."   https://www.goodfood.com.au/good-food/food-poisoning-on-the-rise-20140303-340ka.html

USA Today - Mythbusting

Most interesting point to me here - I didn't know about the 2002/2003 study:   "A 2002-2003 study found that nearly two-thirds of restaurant-based outbreaks were caused by sick workers. About one-third were caused by employees touching food with their bare hands."  

Outbreak database

Cool site - lists all 'outbreaks' - the site state: " To be included in outbreakdatabase.com, the outbreak must have supporting documentation from public health agencies, journal articles, media reports, etc. Names of stores, brands, restaurants, or other sources are listed if they have been publicly identified previously."     I skim read couple of articles - Interesting point is that in at least some cases where there is an identified proven issue with a location for a given date/food item- not every person in the group will get food poisoning. For example in this case only 75% of the boys (who had the same dish: tacos)  got ill:    

Super interesting thread by fast food workers..

Fast food workers took to Reddit to name the menu items they absolutely would never eat, and it's a fascinating and somewhat disturbing read. So far more than 9,000 comments have been posted by (alleged) former and current employees. I just stumbled across it - link

Interesting stats from National Restaurant Association

Link .     2012 US "Facts at a glance": $660.5 billion: Restaurant-industry sales projected for 2013. 980,000: Number of restaurant locations in the United States. 4%: Restaurant-industry sales share of the U.S. gross domestic product. $1.8 billion: Restaurant-industry sales on a typical day in 2013. 13.1 million: Number of restaurant-industry employees. 47%: Restaurant-industry share of the food dollar. 93%: Percentage of eating and drinking places with fewer than 50 employees.

Listeria, plus a potential overhaul to US regs

According to our ongoing survey - only around 25% of people who believe they have food poisoning go to a doctor, 75% tough it out.  So it's possible the number of people sickened from Listeria is even higher. Other point in the article is that there are some potential improvements coming in regs, sounds good.. : "The Obama administration proposed in January the first major regulations from the 2011 Food Safety Modernization Act, which was to be the most sweeping overhaul of U.S. food oversight in 70 years when it passed. The  is developing the rules aimed at keeping people safe from listeria."

Reports of Foodborne Illness Decline by 40% - but data may be bad

https://foodpoisoningbulletin.com/2013/reports-of-foodborne-illness-decline-by-40/ Excerpt: "The Center for Science in the Public Interest (CSPI) has released a new review of foodborne illness outbreaks. They found that from 2001 to 2010, the latest period for which data is available, outbreaks related to E. coli, Salmonella, and other pathogens decreased by more than 40%. This may be because of better food safety practices, including the adoption of Hazard Analysis and Critical Control Points (HACCP) programs in the meat, poultry, and seafood industries, as specified by the government. But the agency warns that incomplete reporting by public health agencies stretched and overworked by budget cuts may have influenced the data. CSPI food safety director Caroline Smith DeWaal said, “despite progress made by the industry and by food safety regulators, contaminated food is still causing too many illnesses, visits to the emergency room, and deaths. Yet state and local health departments and federal food safety programs always seem to be on the chopping block. Those financial pressures not only threaten the progress we’ve made on food safety, but threaten our very understanding of which foods and which pathogens are making people sick.”

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