Category Local Food

Vancouver Island officials investigate Vibrio cholera illnesses

The First Nations Health Authority and Island Health are warning the public following confirmed cases of Vibrio cholera infection associated with eating herring eggs. Island Health it is investigating confirmed cases of cholera contracted by people on Vancouver Island after one confirmed case and two suspected cases were linked to herring eggs. No new lab-confirmed... Continue Reading Read More

Yesterday’s uninformed habits are tomorrow’s known threats

From time to time, I am asked why food safety hazards seem more prevalent now than they were two, three or more decades ago. Why are more types of food at risk? Where were Norovirus, Listeria monocytogenes, and other foodborne pathogens back then? Why were we able to sample raw cake batter and raw cookie... Continue Reading Read More

Raw milk test in Pennsylvania prompts Campylobacter warning

Pennsylvania officials warned consumers earlier this month that they should immediately discard all raw milk from Conoco View Dairy because it was contaminated with Campylobacter, which can cause serious infections and is killed by pasteurization. As of Monday, the Pennsylvania Department of Agriculture, which issued the warning Feb. 15, had not received any reports of... Continue Reading Read More

Hawaii reports first confirmed rat lungworm case of 2018

The Hawaii Department of Health has confirmed the first case of rat lungworm disease in the state this year in an adult resident of West Hawaii on Hawaii Island. The individual became seriously ill earlier this month and is being treated at a hospital. Laboratory results confirmed evidence of the rat lungworm parasite in the... Continue Reading Read More

Spring chickens have sprung; CDC warns of pathogen dangers

Baby chick season is upon us. Some say the big question is whether the chicken or the egg came first, but public health pros say a more important question is whether you know the food safety do’s and don’ts involved with backyard flocks. In 2017, live poultry was responsible for 10 Salmonella outbreaks in the United States, sickening more... Continue Reading Read More

Food safety concerns at cannabis production facilities continue

The legalization of cannabis in a growing number of U.S. states and Canadian provinces continues to raise concerns about a variety of food safety hazards, including pathogens such as Salmonella and E. coli. “There are many food safety hazards associated with cannabis production and distribution that could put the public at risk, but are not yet adequately controlled,” Steven Burton... Continue Reading Read More

Authorities urge caution when hunting, eating wild mushrooms

As seasonal rains promote the growth of wild mushrooms, California Department of Public Health Director and State Public Health Officer Dr. Karen Smith is again reminding people that eating wild mushrooms can cause serious illness and even death. Unseasonably warm, wet weather in other areas of the country is also prompting mushroom growth where frozen ground and... Continue Reading Read More

Canada declares outbreak over; CDC, FDA still investigating

Canadian officials said today an E. coli outbreak linked to romaine lettuce is over, but U.S. officials are continuing to investigate the deadly foodborne illness outbreak that they believe is linked to leafy greens. Both countries’ public health officials posted updates on the outbreak today stressing that there is little remaining danger to the public... Continue Reading Read More

Briefly: Wild distress — Burger recall across pond — Lab meat

Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought to you today with the support of Alchemy Systems. Wild Ginger restaurant outbreak update Since last week, Seattle & King County public health officials have confirmed nine... Continue Reading Read More

Holiday Hazard: ‘Canned’ bread a recipe for botulism poisoning

Holiday baking is a staple for many gift givers, but bread makers should take caution: Making bread in canning jars creates a readymade package, but poses life-threatening risks. According to the National Center for Home Food Preservation, some bread and cake recipes call for baking in canning jars and then closing with a canning lid. However, these recipes have very little or no acid, providing the perfect habitat for the... Continue Reading Read More