Author: Liz Pegram

Cases of Cyclosporiasis Sore Across the Country Since April 2023, the United States has seen a surge in cases of cyclosporiasis, an illness caused by the parasite Cyclospora (often from human feces) contaminating a food or water source. Those who are traveling or living in tropical regions are usually more susceptible to infection, however, outbreaks still occur within the United States. This year across 31 states there have been 581 reported cases of cyclosporiasis as of July 13th, 55 of which have been hospitalized. The states with the highest number of cases include Arizona, Georgia, New York Texas, and Alabama. An uptake…

Cooking raw chicken at home can be an intimidating task for many because of the potential risk of foodborne illnesses such as Salmonella and Campylobacter. The question of whether or not to wash raw poultry is one of much debate. In fact, influencers that share cooking videos online often have comment sections inundated with criticism about not washing the chicken before preparing it. The answer is quite simple: Do not wash your raw chicken. Here’s why: The Center for Disease Control and Prevention (CDC) released a statement that raw chicken is “ready to cook” and does not need to be…

Farmer’s markets are a huge perk of the spring and summer seasons where local vendors come to sell their freshly grown fruits and vegetables as well as locally produced eggs, fish, and meat. Farmer’s markets offer a fun and exciting alternative to going to the supermarket, however, there are things to be mindful of when deciding which vendors to purchase from. Selling their products outside may offer unique circumstances and challenges that vendors must adapt to. There are elements of food safety to keep an eye out for when perusing through the market. These include: ·      Check for the overall…

Many myths regarding food safety, whether they have been passed down for generations or spread in the media, need to be addressed. Here are a few popular myths that are proven to be false. Myth: Microwaving food kills any bacteria that may be on it. If a food that is reheated by a microwave reaches a sufficient internal temperature, it is indeed possible for some of the bacteria to be killed, however, the microwave radiation alone is not capable of killing all bacteria (or for that matter, viruses and parasites) Microwaves often heat food in an uneven pattern, and it…

Los Amigos Mexican Grill is a well-known restaurant chain in the Boston area with locations in Somerville, West Roxbury, Brighton, Newton, and Brookline. As of Saturday May 20th, local authorities have made the decision to temporarily close down and suspend the health permits of both the Brighton and West Roxbury locations. The Brighton location has been shut down due to multiple reports of Salmonella that were linked to the restaurant. It is currently unknown how many customers have been affected and Boston health officials are continuing to investigate the outbreak. When inspecting the establishment, violations such as rodent droppings and…

The inexpensive food and delicious smells often tempt travelers to purchase food from the numerous street vendors. Before indulging, however, it is recommended to be vigilant of how ingredients are stored and how the raw meats are handled. Food that is cooked in front of the customer, rather than appearing to be pre-cooked, is a much safer option. When food, even if cooked, is left at room temperature too long, the dangers of cross-contamination and bacterial growth are much higher. An easy rule to follow is also simply trusting your instincts and avoiding vendors whose food carts are untidy or…

Food Safety in College Dining Halls In an environment with very high traffic and high volume of food output, college campus dining halls are particularly at risk for food contamination, cross contamination, and violations of routine food safety standards. Many colleges use temporary or “student” help, offer buffet style eating, and/or offer self-service where hundreds of people are touching the same serving spoons/forks/surfaces and are likely not washing their hands again before they eat. Training on proper food safety techniques is essential for all college dining hall employees. Newly hired dining hall workers may not have experience working in food…

Sprouts Again Linked to Potentially Deadly Pathogen – Sprouts at Top of List of Problem Foods! On Tuesday February 28th, the FDA and the CDC announced that the outbreak of salmonella in alfalfa sprouts, distributed by the Sun Sprouts brand grown in Fremont, Nebraska. The outbreak began on December 29, 2022 when SunSprout Enterprises issued a recall on four lots of sprouts that were possibly contaminated. The exact source of the contamination has not been identified, but SunSprout is investigating for any malpractices in the handling and storing of the sprouts. The contaminated sprouts had a “sell by” date between…

Common Question: How Safe are Food Trucks?   In the past few years, the food truck industry has boomed and has become a trendy staple in cities all across America. The food truck allows for a convenient way to transport and sell food to the community, but the necessary safety measures are difficult hurdles to overcome in a cramped space. Food truck owners and consumers alike should be aware of the guidelines and common issues to avoid exposure to foodborne illnesses. Food trucks are held to the same food safety standards as restaurants and must take the appropriate measures to achieve…

In the summer of 2019, food poisoning attorney Ron Simon & Associates along with Florida Counsel, Levin Law, filed a number of lawsuits against Coper’s Hawk and Harvest Sensations, L.L.C. for distributing Cyclospora contaminated Mexican basil. The lawsuits were filed against Cooper’s Hawk restaurant in Jacksonville, Florida, along with its suppliers, after Cooper’s Hawk served the contaminated basil to its patrons and as many as 150 people fell ill. Now, in a new lawsuit filed on behalf of two infected individuals who ate at Cooper’s Hawk in June 2019, the litigation enters a new phase. With four months left before…