A new study found more than 80 percent of raw chicken used in hospitals in food for patients and staff was contaminated with a form of antibiotic resistant bacteria called extended-spectrum beta-lactamase producing E. coli. While sufficient preparation eliminated the presence of bacteria, poultry meat delivered to hospital kitchens remains a potential point of entry for these dangerous bacteria into the hospital.
Posted in Uncategorized
Tagged antibiotic resistant bacteria, dangerous bacteria, E. coli, hospital, hospitals, raw chicken
The 10 largest multi-state food poisoning outbreaks of 2012 poisoned 1,071 people in 45 states. Various strains of just three pathogens- Salmonella, E.coli and Listeria were the cause of the 10 largest multi-state foodborne illness outbreaks, based on the total number of people sickened. Six of them were caused by Salmonella, three by E.coli and one by Listeria. These dangerous bacteria made their way into unsuspecting consumers through a variety of food sources including meat, cheese, fish, peanut butter, fruit and vegetables.
Posted in Bacteria, E.coli, E.coli O157, FDA, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Listeria, Listeria monocytogenes, Microbiology, outbreak, Pathogen, Research
Tagged dangerous bacteria, environment, food, science, unsuspecting consumers
On February 22, 2012 Charcuterie La Tour Eiffel recalled Parisian Cooked Ham because it may have been contaminated with what the recall said were “dangerous bacteria or parasites.”
Another recall was issued Wednesday for more products from the same company. This time, the recall was issued because the products may be contaminated with Clostridium perfingens. This bacteria can cause serious illness. The products were supplied to retailers, hotels, restaurants, and institutions in Quebec.
FoodWorld 