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Food Safety News
April 2013 eNews: Advocate Sharon Griswold Scores Big Win!
Thu, 04/25/2013 - 1:08pm — SRutledgeeNews • April 2013
From the CEO's Desk: Food Safety Progress on the International Field
“Coming together is a beginning. Keeping together is progress. Working together is success.” Henry Ford
This favorite quote of mine is one that nicely ties in to the theme of what I’m going to share with you today. And you are a big part of that togetherness that Henry Ford spoke about.
Just a few weeks ago, I attended the Global Food Safety Initiative Conference in Barcelona, Spain. Wow, what an event! The GFSI meeting is an impressive, highly interactive platform for collaboration between some of the world’s leading food safety experts from industry, retailers, advocacy organizations, academia and government.
It was truly a global “coming together” of the best and brightest minds in food safety.
Get all of Deirdre’s thoughts on international food safety progress here.
STOP Supporter Sharon Griswold Works Hand in Hand with Publix to Advocate for Prompt Recall Notifications
If you’re like Sharon Griswold, you probably wonder why some simple things aren’t being done to help prevent people from eating contaminated food. One such thing that’s been on Sharon’s mind is this nagging question:
Why don’t grocery stores pull recalled products from their shelves right away when recalls are announced?
She noticed this at her local grocery stores in Georgia and made it her mission to push for positive change.
One of her first stops was at her local Publix.
Read the rest of Sharon’s story here and how you can help.
FSMA: Putting the Focus on Prevention
At long last, prevention of food safety problems has taken center stage with the U.S. Food and Drug Administration.
For far too long, detection of and reaction to contaminated food products in the marketplace has been the modus operandi. Now, with two new proposed rules of the Food Safety Modernization Act (FSMA) being discussed and debated, a bright (and very hot) spotlight is on standards needed to prevent production and distribution of adulterated and mislabeled food to consumers.
Due in large part to STOP’s efforts and the tireless advocacy work of our members, FSMA was signed into law. And our members are continuing efforts to ensure strong, final rules. Many of our advocates attended recent public meetings in Chicago and Portland to testify about the two new proposed rules for “Produce Safety” and “Preventive Controls for Human Food.”
Reactions, concerns, conflicts and questions from all sides are many. Issues surrounding testing, regulations, controls, documentation and economics are all on the table. As would be expected, the FDA anticipates receiving an avalanche of industry comments leading up to their submittal deadline of May 4, 2013.
Take a closer look at all the issues in a Food Safety Magazine article here.
Antibiotic-Resistant Bacteria in the Meat and Poultry We Eat: It's Getting Worse
The U.S. Food and Drug Administration (FDA) is responsible for monitoring the meat and poultry we buy in stores across the country for harmful bacteria that are resistant to antibiotics. But, that’s just one piece of the puzzle. The other—and very murky piece— has to do with the amount of antibiotics being fed to the livestock we eat.
With the main aim of getting the animals to grow faster, antibiotics are increasingly overused and misused in animal food production. And this is why we now have a major public health problem on our hands. Giving healthy animals these drugs breeds “superbugs” that are antibiotic-resistant, making some illnesses like pneumonia or meningitis untreatable.
Because of this, more people are in need of hospitalization and more people are dying.
So, the battle is in full force. Tough questions are being asked and advocates are pushing for answers. More data is needed to understand just how much antibiotics are being administered in agriculture and effective actions need to be taken to put a halt to it.
In this provocative op-ed piece, David A. Kessler, commissioner of the FDA from 1990 – 1997, explores different angles of the issue and urges lawmakers to let the public know how the drugs they need to stay well are being used to produce cheaper meat.
Want to help? You can by becoming a STOP Antibiotic Resistant Advocate. Join our ABR registry today and start making your voice heard in the movement against antibiotic resistance.
Readers Like You Showing STOP a Little Love (Thank You!)
Do you like reading about how our work is helping others? We sure do! And if you do, too, you’re in for a treat. Take a look at some heartwarming comments we recently received from folks letting us know how our work during the past 20 years has made a difference in their lives.
From Mary Heersink:
"There were so many memorable moments in the early days of STOP. For me what defined the formation of STOP was how families, by coalescing, transformed isolated losses into something bigger than individual tragedy."
From Katie Dubois:
“I found out about your organization when watching Oprah’s show regarding foodborne illness. I am the Director of Nutritional Service for a school district and watched the program specifically for this reason. I will never forget the sadness that she conveyed regarding the death of her son due to eating tainted food at Jack in the Box. I have always used some of the videos posted on your website for my employees’ opening meeting. I want them to know that they have a very important job even though they are unpaid, and mostly unappreciated, but still hold the safety of parents’ loved ones in their hands. My number one concern as the Director for our school district is in serving safe food and not the nutritional content of the meal. I say this even though I am a registered dietitian.”
From Mary Rolecki-Dendekker:
“Yes, I can’t believe it’s been 20 years now. I never thought I could make it past the first week after my son, Draak, passed from E. coli O157:H7. So much has taken place since then. Some good, some bad. At least many more mothers are now aware that this can happen to anyone. Thanks for all you have done in the past 20 years. We started out such a small group in Carlsbad, CA, but we grew to mighty people who cared enough to alert the world that we aren’t gonna take this anymore. God bless all of you for all you do.”
From Chris Waldrop at the Food Policy Institute:
“I had the honor and privilege of advocating with several STOP members in the push to pass the FDA Food Safety Modernization Act in 2009 and 2010. We trekked up and down the halls of Congress speaking with staff and sometimes members themselves about why food safety is so important and urging them to pass FSMA. Members of Congress and their staff are used to being lobbied on a regular basis, but it was obvious during our meetings that the stories the STOP members told were having an impact. That was especially clear when we heard members of Congress reference those stories in Congressional hearings and on the floor of the House and Senate as they urged their colleagues to support the bill.”
About STOP
STOP Foodborne Illness is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens by advocating for sound public policy, building public awareness and assisting those impacted by foodborne illness.
Support STOP
An estimated 3,000 people die each year in the United States from foodborne illnesses. To support STOP in its work as the nation's voice for food safety, please make a donation today at www.stopfoodborneillness.org. Our important work depends on support from people like you who care about our life-saving mission. Together we can improve preventive food safety initiatives and STOP foodborne illness.
Contact STOP
If you think you’ve been affected by a foodborne illness or need our assistance in any way, contact STOP’s helpline at 800-350-STOP or email us at info@stopfoodborneillness.org. Keep updated on recalls and outbreaks by signing up for E-Alerts here.
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STOP Foodborne Illness 3759 N. Ravenswood, Suite # 224 Chicago, IL 60613 Phone: 1-773-269-6555 | Fax: 1-773-883-3098 | |
STOP Supporter Sharon Griswold Works Hand in Hand with Publix to Advocate for Prompt Recall Notifications
Thu, 04/25/2013 - 10:15am — SRutledge
If you’re like Sharon Griswold, you probably wonder why some simple things aren’t being done to help prevent people from eating contaminated food. One such thing that’s been on Sharon’s mind is this nagging question:
Why don’t grocery stores pull recalled products from their shelves right away when recalls are announced?
She noticed this at her local grocery stores in Georgia and made it her mission to push for positive change.
One of her first stops was at her local Publix.
Pleasantly surprised, Sharon learned that her Publix store was on top of things. When she spoke with them about prompt consumer notification of food recalls, she found out that the company was in the process of enhancing recall communication with their customers. Sharon’s outreach to them was one more confirmation that they were doing the right thing to make food safety a top priority.
With Publix’s recall notification program, vigilant monitoring of regulatory agencies that issue product recalls and food safety warnings is happening every day. When a recall occurs, all stores are notified immediately and provided with information about removing items from shelves and cases ASAP.
And, recall information is posted right away on www.publix.com/recalls.
Sharon is excited to know that Publix has an effective program in place to help prevent foodborne illness and save lives. And she’s calling on other grocery retailers to adopt a similar program to Publix, one that would include a dedicated bulletin board at the front entrance listing all current food recalls. That way, all consumers—especially those without internet access—could educate themselves before potentially carrying home contaminated food.
This is a terrific example of how, together, consumers and retail partners can improve food safety and prevent people from getting sick from contaminated food.
Thank you, Sharon. We appreciate you and your efforts very much.
And, thank you, Publix, for putting food safety for your customers first.
Although this is a great stride for Sharon, she’s not done. A staunch advocate on a mission to do more, Sharon will continue adding to the many phone calls placed and emails sent to the FDA, USDA and her government representatives urging that a law be passed in the future that supports positive change in this area.
After suffering with her own foodborne illness, Sharon is passionate about preventing food poisoning and wants to save others from the same fate.
Says Sharon, “I want to do whatever I can to increase awareness and get recall information to people before it’s too late. You can help too! Start today by talking to your local grocery store and seeing if you can help improve the food safety plan they’ve got in place.”
WE WANT TO HEAR FROM YOU!
Are you doing something to help with food safety that we’d be interested in hearing about?
Please contact Stanley Rutledge, Program Director, at srutledge@stopfoodborneillness.org to share anything about what you’re doing “in the field” to help us realize our vision of a safe food supply for all.
Getting Back to Basics on Preventing Foodborne Illness
Thu, 01/17/2013 - 5:16pm — SRutledge
It may sound boring, but getting back to basics on how we can all take simple steps every day to prevent foodborne illness is really important.
Following food safety basics helps keep your food safe and helps prevent the possibility of you becoming 1 of 6 Americans (or 1 of thousands in other countries) this year who will get sick by eating contaminated food.
And that’s why we’re kicking off 2013 with a special article devoted to food safety fundamentals.
You’ve no doubt heard these before: Clean, Separate, Cook and Chill.
Well, the start of a new year is a great time to brush up on these four easy steps that you can use to help make food safer. Go ahead and take just a few minutes right now to refresh your memory and renew your commitment to making these a part of your daily food handling routine:
CLEAN: WASH HANDS AND SURFACES OFTEN
Bacteria are everywhere. This is why cleanliness is a major factor in keeping food safe. Food safety inspection and monitoring at federal, state and local government facilities is part one. Your role as a consumer is important as well to mitigate risks and ensure your food is safely handled after you purchase it. This includes making sure your hands are always clean, washing surfaces that come into contact with food, working with clean utensils, keeping pets away from food, and much more. By keeping everything clean that touches food, you’ll be playing an important part in making the food you eat more safe.
Learn more CLEAN safe food handling behaviors here on the USDA site.
SEPARATE: DON’T CROSS-CONTAMINATE
Cross-contamination is the transfer of harmful bacteria to food from other foods, surfaces or utensils when they aren’t handled properly. Special care and attention is especially important with raw meat, poultry and seafood—so be sure to keep these foods and their juices away from already-cooked or ready-to-eat foods. You’ll need to be vigilant about this when shopping, refrigerating and preparing food as well as when storing leftovers. In general, when you’re handling foods: Be Smart, Keep Foods Apart.
Learn more SEPARATE safe food handling behaviors here on the USDA site.
COOK: TO PROPER TEMPERATURES WITH A FOOD THERMOMETER
Just because your food looks done doesn’t mean it is done. The only way to know if your meat, poultry and egg dishes are safely cooked is to use a food thermometer. For instance, many people assume that when a hamburger is brown in the middle, it’s done. But, according to USDA research, 1 of 4 hamburgers turns brown before it reaches a safe internal temperature of 160 °F. So, remember, you can’t tell by looking. You need to use a food thermometer to know for sure.
Learn more COOK safe food handling behaviors here on the USDA site.
CHILL: REFRIGERATE PROMPTLY
Your refrigerator is one of the most important weapons you’ve got in the fight against foodborne illness. When bacteria get the nutrients, moisture and warmer temperature it needs, it grows rapidly and can reach levels that may cause illness. Refrigeration slows bacterial growth. So, it’s vital to refrigerate leftovers, for instance, promptly after serving the food (within 2 hours). Bacteria grow fastest in the range of 40 and 140°F, the “Danger Zone.” A refrigerator set at 40°F or below will protect most foods.
Learn more CHILL safe food handling behaviors here on the USDA site.
So, the BIG takeaway is this: By getting back to the food safety basics above, you can feel good about taking important steps every day that help keep the food you and your loved ones eat safer.
And, if you ever need assistance along the way, please contact us at 800.350.STOP or info@stopfoodborneillness.org. We’re always here to help.
WE WANT TO KNOW IF YOU LIKE THIS ARTICLE!
After reading this article, let us know by emailing info@stopfoodborneillness.org. Put “Clean, Separate, Cook and Chill” in the subject line and tell us if you found this article helpful.
STOP CEO Deirdre Schlunegger Speaks at The 4th Annual NLS Food Quality Symposium
Fri, 12/14/2012 - 2:46pm — SRutledge
The 4th Annual NLS Food Quality Symposium was held December 4-5, 2012 in sunny Indian Wells, CA and our CEO Deirdre Schlunegger was there presenting and promoting food safety on behalf of STOP.
Every year top level executives in the food industry come together at this must-attend event that gives thought leaders an opportunity to discuss key issues affecting food safety, quality assurance, manufacturing and more.
Deirdre’s time spent at this event helped on many fronts. First, with her “Updates in Food Safety Legislation” presentation, she educated the 150+ attendees on a myriad of important legislative initiatives that STOP’s been leading for the past 20 years. STOP has delivered impressive results in advocacy and the passing of life-saving legislation—most recently with the signing of the Food Safety Modernization Act (FSMA) into law, which was due in large part to the tireless efforts of STOP and our passionate advocates.
In addition, Deirdre focused on the growing issue of antibiotic resistance and urged attendees to support legislation to restrict antibiotic use in food animal production. You can help too! Visit http://www.keepantibioticsworking.com to learn more and participate in antibiotic resistance advocacy activities. And please sign up for STOP’s Antibiotic Resistance Advocate Registry here.
Heightening awareness for STOP, networking with food safety leaders, increasing visibility of top legislative issues and driving response to key advocacy efforts all made this symposium a big success for STOP.
So, what does STOP’s participation in events like this ultimately mean for you and all of our members?
Put simply, our presence at symposiums like this help us save lives. We share your stories. We relay staggering statistics. We advocate for positive change. We make valuable connections. We get people involved.
Ultimately, we help make the food you and your loved ones eat more safe.
December 2012 eNews
Mon, 12/17/2012 - 10:42am — SRutledgeDear Friend of STOP,
Welcome to our new monthly e-newsletter!
STOP’s former Weekend News Report is now our monthly eNews.
Now, once a month, we’ll be sending you STOP’s eNews with information on all of our important, life-saving work. We’ll be sharing stories. We’ll be helping you learn about the issues. We’ll be letting you know what STOP is up to. And we’ll be inviting you to be involved every step of the way.
We hope you like this change and welcome your feedback. Please share your thoughts anytime by sending us an email here.
Your Friends at STOP
We Need You: Please Join STOP’s Antibiotic Resistance Advocate Registry
Shirley Almer’s Brain Cancer Didn’t Kill Her, Salmonella-Tainted Peanut Butter Did
STOP CEO Deirdre Schlunegger Speaks at The 4th Annual NLS Food Quality Symposium
Nancy Donley, STOP Board Member, Talks Thanksgiving Food Safety with ABC Chicago
Bennett Family Speaks with CNN About the Fiscal Cliff Threatening Cuts in Food Safety
New FSIS “Hold and Test” Policy: A Good Step Forward Down a Long Path
FSMA: Is Implementation Coming Soon with the Election Over?
Find Safe, Healthy Food Wherever You Go with the Eat Well Guide
Won’t You Please Remember a Gift to STOP at the Holidays?
eNews • December 2012
A monthly update from STOP
Every day we are seeing more articles in print and on video addressing the issue of antibiotic resistance. We want to keep ourselves, as well as our constituents up to date on the many facets of this growing public health concern. The Advocate Registry is a place to step forward and say, “Yes, I want to be informed and lend my name to affect positive change.” Your participation is needed urgently. We're making a big year-end push to add people to our registry before December 31st. Even if you're already receiving our e-Alerts or are our friend on facebook you still need to join our Net Community to be on the registry! When you sign up, we’ll keep in touch with the latest news and let you know when we’d like your help. Whether it’s commenting on an article or blog post, sending a letter to your government representative, joining us in DC, signing a petition or making your voice heard through social media, together we’ll stay informed and be a vital role in advocating for positive change. Stanley says, "I know this time of year can get crazy, so if you want to sign up, but you're feeling the crush of time just send me an email with your zip code and the word YES! and I'll get you on the list." Sign up now and help keep antibiotics working when people need them most. ________________________________________ Shirley Mae Almer was an energetic woman with a love for life, her country and all of her friends and family. She’d beaten brain and lung cancer and was leading an active, cancer-free life. All seemed well until one day when she began suffering from breathing difficulties, extreme cramping and diarrhea during treatment of a urinary tract infection. What doctors thought was a severe case of pneumonia turned out to be sickness from peanut butter contaminated with Salmonella. The deadly pathogen took Shirley’s life on December 21, 2008. Devastated by the loss of his mother, Jeff Almer, a STOP friend, is now an outspoken advocate for prevention of foodborne illness. “Salmonella killed my mom and no one’s been held accountable,” expresses Jeff in a recent Huffington Post article that features Shirley’s story and Jeff’s outrage about the Salmonella outbreak that claimed his mom’s life. Read Shirley’s story on our website. Read about Jeff’s advocacy efforts in the Huffington Post. The 4th Annual NLS Food Quality Symposium was held December 4-5, 2012 in sunny Indian Wells, CA and our CEO Deirdre Schlunegger was there presenting and promoting food safety on behalf of STOP. Deirdre’s time at this event helped on many fronts. She educated the 150+ attendees on a myriad of important legislative initiatives STOP’s been leading for the past 20 years, including the latest on our work to get the Food Safety Modernization Act implemented and the support needed for legislation to restrict antibiotic use in food animal production. Get the full event summary here. Tressa Bennett never thought that eating gourmet meat spread one day would turn her world upside down and put the lives of her soon-to-be-born twins in jeopardy—but that’s exactly what happened in September 1999. It was then that Tressa went into labor, one month early, after seeing a doctor who diagnosed a minor infection. That infection turned out to be Listeria food poisoning. A quick-th inking nurse giving care to Chloe and Luke, Tressa’s beautiful new babies, recognized the typical Listeria symptoms and began treatment with antibiotics that helped save their lives. Today, Tressa is a passionate food safety advocate and close friend to STOP. In a recent CNN interview, Tressa talked about her concern over the potential 8.2% budget cut for the USDA Food Safety & Inspection Service, which translates to $157 million that be slashed from government funding as a result of the looming fiscal cliff. The USDA’s Food Safety and Inspection Service (FSIS) recently released details of its new “hold and test” policy, which, in about two months, requires producers to hold shipments of non-intact raw beef and all ready-to-eat products containing meat and poultry unless they pass Agency testing for foodborne adulterants. “This new policy will reduce foodborne illnesses and the number of recalls by preventing contaminated products from reaching consumers,” commented USDA Under Secretary for Food Safety Dr. Elisabeth Hagen. This is a good start. And there’s wide support and enthusiasm about the move. However, this policy is but a small step forward. Limitations are many. To begin with, the policy does not apply to raw meat or poultry products tested by FSIS for Salmonella or other pathogens that haven’t been determined to be adulterants. And, perhaps the biggest limitation: The policy only applies to FSIS tests, which account for only a small fraction of the meat supply. Get more details here about the new FSIS Hold and Test Policy. The Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011. This landmark legislation shifts the legal focus on food safety away from criminal punishment toward prevention, primarily by instituting four sets of rules about how the food industry would need to ensure its products are safe. These regulations would impose stronger controls on imported foods, mandate comprehensive systems for preventing produce contamination, and require more frequent inspections and rigorous controls of facilities that produce packaged foods and animal feed. But nearly two years after its passage, none of the four major regulations have even been released in provisional form—despite the fact that January 4, 2012 was set as the deadline for that release. The reason? Many Washington insiders working on food policy think it’s because of politics. With the election over, most FSMA watchers believe the political pressure opposing the release of new regulations may soften. Learn more about FSMA and the politics surrounding its implementation. Traveling this holiday season and want to know where you can get safe, healthy food along your journey? We’ve got just the resource for you! It’s at www.eatwellguide.org, a free online database for finding fresh, locally grown and sustainably produced food in the United States and Canada. Listings range from stores to farms to restaurants to local bakers and butchers. You just enter your zip code or keyword and in seconds you’ll get a local listing of places to pick from.
Won’t You Please Remember a Gift to STOP at the Holidays? At this special time of year when our thoughts turn to giving, we hope you’ll give to STOP. Your support with a year-end donation will help so much. We’re planning to do more in 2013 to prevent foodborne illness, promote food safety and push through important, life-saving legislation. With your gift now, you’ll be helping us make it all happen. To drive our mission forward every day, we rely on the generosity of people like you who care about our work. Every gift of every size makes a difference. And remember: The holidays are a perfect time to give in honor or memory of a loved one. Also, if your employer matches charitable donations, your gift could be worth twice as much. Make your gift today online, call us at 773-269-6555 or send your check to the address below. Happy holidays and thank you from all of us at STOP!
Please email us at info@foodborneillness.org with your thoughts about what you like, what you’d like to see in the future, and suggestions for improvement. STOP is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens by advocating for sound public policy, building public awareness and assisting those impacted by foodborne illness.
Are You Registered?
Shirley Almer’s Brain Cancer Didn’t Kill Her, Salmonella-Tainted Peanut Butter Did
STOP CEO, Deirdre Schlunegger, Speaks at The 4th Annual NLS Food Quality Symposium
Bennett Family Speaks with CNN About the Fiscal Cliff Threatening Cuts in Food Safety
New FSIS “Hold and Test” Policy:
A Good Step Forward Down a Long Path
FSMA: Is Implementation Coming Soon with the Election Over?
Find Safe, Healthy Food Wherever You Go with the Eat Well Guide
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STOP Foodborne Illness 3759 N. Ravenswood, Suite # 224 Chicago, IL 60613 Phone: 1-773-269-6555 | Fax: 1-773-883-3098 | |
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| © 2012 STOP Foodborne Il | |
Q&A: VIERA GIRL, 14, WARNS OTHERS AFTER HER SALMONELLA FIGHT
Fri, 10/26/2012 - 5:06pm — SRutledge
One of the ads featuring Dana, promoting the implementation of the Food Safety Modernization Act.
The following article first appeared on the Florida Today website (floridatoday.com) on September 12, 2012
Q&A: VIERA GIRL, 14, WARNS OTHERS AFTER HER SALMONELLA FIGHT
Eleven years have passed since Dana nearly died from eating cantaloupe tainted with salmonella. The foodborne illness left the freshman at Holy Trinity with lingering health problems, but also a commitment to fight for change.
The 14-year-old has become a poster child for the food safety campaign with her face appearing in national “Stop
Foodborne Illness” advertisements. She has spoken to Congress and was a major advocate for the “Food Safety
Modernization Act,” which President Barack Obama signed into law in 2010.
Dana has shared her story with chefs at Disney World and Publix supermarket food safety experts. On Friday, she
will talk at a regional food safety meeting in Orlando.
For Dana, the story began at a nice restaurant near her Connecticut home when she was 3. She’d eaten cantaloupe
imported from Mexico, which gave her salmonella poona blood poisoning. As a result, she continues to suffer from reactive arthritis.
“It is important for the industry and the public to hear her message because people are still becoming ill from food
safety issues,” said Colette Dziadul, Dana’s mom.
Dana will begin her address Friday with new estimates from the Center of Disease Control and Prevention that
estimate 48 million Americans — 1 in 6 people — become ill with a foodborne illness each year and 3,000 people
will die every year.
Dana Dziadul holds a poster promoting the implementation of the Food Safety Modernization Act. / FOR FLORIDA TODAY
FLORIDA TODAY spoke to the Dziadul family at their home in Viera about their efforts.
QUESTION: Where was your family living at the time Dana came down with salmonella?
COLETTE: We lived near New Haven, Conn., in a town called Killingworth. Dana had eaten cantaloupe served to
her at a five-star restaurant. After getting so sick, she was admitted to Yale New Haven Children’s Hospital.
Q: What was it like for you to see Dana so sick?
COLETTE: It was painful to listen to her scream as the IV pushed medicine into her 40-pound body. She was on five antibiotics. To watch as they attached heart monitors, oxygen and catheters while they made sure her room was equipped with everything necessary, should she “CODE” (medical emergency), was something I hope no
other mother has to go through.
Q: Do you eat cantaloupe now?
DANA: Yes, a little now and then. But I know that my mother has taken all precautions to make sure it is good.
Q: Why hasn’t the Food Safety Modernization Act been fully implemented yet?
COLETTE: The bill is being held up in the Office of Budget and Management at the White House. The rules need
to be implemented by the FDA.
Q: How else are you getting people to recognize the need to be savvy about food safety?
DANA: Last summer, I wrote a book for children ages 3 to 6 that is written in rhyme so that young children will
know to wash all fruits and vegetables before eating them …even bananas.
Q: When will the book be published?
COLETTE: We are waiting on the illustrations ... we are anticipating a published date of 2013.
Q: Why is getting the message out about food safety to young people so important to you?
DANA: I never want to have my little sister, Jenna, or anyone else go through the pain that I did.
Living with reactive arthritis has been a challenge for me. ... All of my joints and my ankles hurt when I walk or
run a lot. I remember how even a day at Disney World would turn into a sleepless night of pain. I am on the swim
team now at Holy Trinity and if I dive into the water a lot, then I have to tape up my wrists and ankles at night to
be able to sleep.
(Original URL for the article: http://www.floridatoday.com/article/20120913/NEWS01/309130029/)
About Salmonella
The Salmonella typhimurium organism can cause serious and
sometimes fatal infections in young children, frail or elderly
people, and others with weakened immune systems.
Healthy persons infected with Salmonella often experience
fever, diarrhea, nausea, vomiting and abdominal pain.
In rare circumstances, infection with Salmonella can result in
the organism getting into the bloodstream and producing
more severe illnesses such as arterial infections (i.e., infected
aneurysms), endocarditis and arthritis.
Anyone with symptoms of Salmonella infection should
contact their health care provider immediately.
More information is available online at:
cdc.gov/salmonella/outbreaks.html.
STOP Foodborne Illness Partners with Applegate
Fri, 10/12/2012 - 1:43pm — SRutledge
(Chicago – October 9, 2012) – STOP Foodborne Illness, a national nonprofit dedicated to preventing death and illness caused by foodborne pathogens, announced today that
Applegate, the nation’s leading provider of natural and organic meat, donated $15,000 to the organization.
Applegate’s donation will be used to fund STOP’s efforts to advocate for common-sense public-policy measures and help consumers prevent foodborne illnesses.
“From our e-mail alert program on food recalls to presentations and exhibits to groups like the American Association of Retired Persons, STOP is committed to giving a strong public voice to consumers who have a simple request: safe food,” said Deirdre Schlunegger, CEO of STOP. “Applegate’s donation will help us get this important message out to even more people.”
“As the link between antibiotic overuse in animal agriculture and antibiotic-resistance and food borne illnesses becomes stronger, we decided to support an organization committed to helping consumers understand and prevent foodborne illnesses,” said Stephen McDonnell, Applegate co-founder and CEO.
In addition to the donation, STOP has partnered with Applegate to educate the company’s employees on foodborne illness prevention, including a presentation to staff at Applegate’s offices, said Schlunegger, adding that STOP and Applegate will continue to work together to connect with consumers and put a human face on the issue of antibiotic resistance.
“For Applegate, transparency is in our genes,” said McDonnell. “Working with STOP is a natural choice as we continue to communicate openly and honestly on everything from how our animals are raised to how our products are processed.”
About Applegate
For more than 25 years, Applegate has been producing high-quality natural and organic hot dogs, bacon, sausages, deli meats, cheese and frozen products. Natural can mean many things, but when Applegate says their products are natural, consumers are guaranteed that the meat inside is:
• Raised without antibiotics or hormones
• From animals fed a vegetarian or 100% grass diet and treated with humane animal standards
• Free of added chemical nitrites, nitrates or phosphates
• Free of artificial ingredients or preservatives
For more information about our products, visit www.applegate.com, or engage with us on Twitter @Applegate, Facebook www.Facebook.com/ApplegateFarms and Pinterest www.Pinterest.com/ApplegateFarms.
About STOP Foodborne Illness
STOP Foodborne Illness (STOP) is a national nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens. STOP achieves its mission by advocating for sound public policies, building public awareness and assisting those impacted by foodborne illness. For more information about STOP please visit www.stopfoodborneillness.org or www.facebook.com/STOPFoodborneIllness and on Twitter: @STOPfoodillness
Acceptance of financial support does not constitute or imply STOP’s endorsement of the practices, beliefs, products or services of any contributor and should not be construed as such.
STOP’s ability to advance its mission depends on the organization’s independence and objectivity. Thus, STOP retains the right and authority to advocate for any position or policy regardless of the interests or desires of its contributors.
FDA Warns Consumers Not to Eat Shellfish from Oyster Bay Harbor, Nassau County, NY
Mon, 07/23/2012 - 3:42pm — SRutledge• The U.S. Food and Drug Administration is warning consumers not to eat raw or partially cooked oysters and clams (shellfish) with tags listing Oyster Bay Harbor, in Nassau County, N.Y., as the harvest area, following illnesses reported in several states caused by Vibrio parahaemolyticus bacteria.
• Shellfish harvested from Oyster Bay Harbor have been linked to confirmed and possible cases of Vibrio parahaemolyticus illness.
• Ill persons reported consumption of raw or partially cooked shellfish from the affected area.
• The New York state Department of Environmental Conservation (DEC) closed Oyster Bay Harbor, on July 13 to shellfish harvesting.
• All shellfish harvesters, shippers, re-shippers, processors, restaurants, and retail food establishments are advised to check the identity tags on all containers of shellfish in their inventories. If the tag indicates the harvest area was Oyster Bay Harbor and a harvest date on or after June 1, 2012, the product should be disposed of and not be sold or served.
What are the Symptoms of Vibrio parahaemolyticus Illness?
Illness is typically characterized by nausea, vomiting, and diarrhea. The symptoms begin from a few hours to as many as five days after consumption of raw or undercooked seafood, particularly shellfish.
What do Consumers Need to Do?
Consumers possessing shellfish with tags listing Oyster Bay Harbor as the harvest area and a harvest date on or after June 1, 2012 should dispose of and not eat the shellfish. Consumers possessing shellfish for which the harvest area is not known should inquire of the retailer, restaurant or other facility about the source of shellfish. If the shellfish was already consumed and no one became ill, no action is needed. However, if you develop a diarrheal illness within a week after consuming raw or undercooked shellfish, see your health care provider and inform the provider about this exposure.
Where was the Shellfish Distributed?
Records and information obtained by the New York state DEC indicate that the shellfish from this area of Oyster Bay Harbor in New York were distributed in several states, including, but not necessarily limited to, Connecticut, Maine, Maryland, Massachusetts, Michigan, Missouri, New Jersey, New York, Pennsylvania and Rhode Island.
What is Being Done About the Problem?
The New York state DEC has prohibited the harvesting of shellfish from Oyster Bay Harbor in Nassau County, and has issued media releases advising establishments not to use shellfish from this harvest area and advising consumers not to eat the shellfish. The DEC has notified states that received implicated shellfish and the Interstate Shellfish Sanitation Conference, which has subsequently notified its membership.
The map at http://www.dec.ny.gov/outdoor/7765.html shows the area that has been closed to harvesting of shellfish. This closure will remain in effect until samples collected by the DEC indicate that shellfish from the affected area are no longer a threat to consumers.
No other harvest areas have been implicated in the recent Vibrio parahaemolyticus illnesses.
Who Should be Contacted?
Consumers with questions about seafood safety may call the FDA at 1-888-SAFEFOOD or email consumer@fda.gov.
This warning taken from: http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm312977.htm
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Dry Dog Food Salmonella Outbreak Sickness 49 People and Groups Urge FDA Not to Appeal Court's Decision on Antibiotics
Fri, 07/20/2012 - 5:15pm — SRutledgeThis article continues at: http://vitals.nbcnews.com/_news/2012/07/19/12821984-dry-dog-food-salmone...
Groups Urge FDA Not to Appeal Court's Decision on Antibiotics
By Helena Bottemiller
Sustainable agriculture, animal welfare and consumer interest groups wrote to the U.S. Food and Drug Administration this week asking the agency not to appeal a recent court decision that orders the reconsideration of two petitions on subtherapeutic antibiotic use.
According to the most recent estimates, around 80 percent of all antibiotics sold in the United States - approximately 29 million pounds - are used to promote growth and control disease in food animal production each year, and there's a growing concern that the practice is contributing to antibiotic resistance among foodborne pathogens and other bacteria.
The FDA has already appealed a March court decision ordering it to rescind feed additive approvals of penicillin and tetracyclines unless drug makers were able to demonstrate they are safe. Advocacy groups - including the The Johns Hopkins Center for a Livable Future, Food and Water Watch, and STOP Foodborne Illness - wrote to the FDA this week urging the agency to not appeal a June decision, which asks the agency to reconsider two petitions from 1999 and 2005 that were recently denied.
The court ruled that FDA did not provide proper legal justification for denying the petitions. The court pointed out that the agency cited cost and time as key reasons not to move forward on the withdrawal proceedings, rather than focusing on safety and efficacy.
This article continues at: http://www.foodsafetynews.com/2012/07/groups-urge-fda-to-not-appeal-cour...
Georgia's new food-safety law not strictly enforced, audit says
Tue, 07/10/2012 - 10:16am — SRutledgeby Walter C. Jones, Morris News Service
07.09.12 - 05:36 pm
ATLANTA -- A food-safety law enacted in the wake of nine deaths from tainted peanut butter at a Georgia plant isn't being strictly enforced, according to a review by state auditors.
But Agriculture Commissioner Gary Black, who is charged with overseeing the law, said Monday he's already taken steps to revamp inspections and testing.
The General Assembly passed legislation in 2009 before Black was elected. It requires the 740 food processors in the state to conduct regular, internal tests and report any positive results to the Department of Agriculture or face fines and possible prison time. Small operations and those with approved safety plans are exempt.
In the first 30 months, processors reported just seven positive tests, a fraction of what would be expected based on the department's experience.
"It appears that the incidence of positive tests is either significantly lower in the facilities' internal testing (25 times less than that of Department of Agriculture testing) or not all facilities are testing as required," wrote examiners for the Department of Audits & Accounts.
Auditors went on 11 inspections, and six of the companies visited weren't doing testing for one reason or another. None of the inspectors sanctioned the companies.
The Agriculture Department aims to conduct surprise inspections of each facility every six months, but the audit found that nearly half of the processors the agency classified as high risks because of their volume or products hadn't been inspected in six months. Nearly one in three hadn't been inspected in a year.
"Based on its current process, the Agriculture Department does not have assurance that facilities with the highest level of risk are inspected more frequently than lower-risk facilities," the auditors wrote.
The audit also recommended that the inspection reports be posed online so consumers can view them as easily as they do restaurants.
Black said his department was already working on these same issues. It hired three additional inspectors, changed their checklist and began focusing inspections on facilities with the highest risk.
"The findings reaffirmed the department's internal results, which were previously identified through strategic planning and self-assessments," he said. "Through these discoveries, we identified several opportunities for improvement and have developed a roadmap for implementation."
