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Re: Food Safety during the time of COVID-19 – we have work to do

Bill Marler

Initial analysis of data comparing the period from 2016-2018 with numbers for 2019 (see table below) shows that the federal government’s Healthy People 2020 targets for reducing foodborne illness will not be met, according to the Morbidity and Mortality Weekly Report (MMWR) published by the Centers for Disease Control and Prevention.

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Owner of Connecticut Meat Supplier Who Fabricated E. coli Test Results is Sentenced

Bill Marler

Between November 3, 2016 and September 9, 2017, Beqiri authorized the preparation and submission in the company’s Lab Sample Report binder, which the USDA’s Food Safety and Inspection Service (FSIS) reviews, a total of 36 documents relating to 52 separate carcass swabs and ground beef samples on behalf of New England Meat Packing.

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Canada moves to protect citizens from E. coli-tainted romaine lettuce from the Salinas Valley

Bill Marler

The temporary requirements add an extra level of control to the food safety measures already in place under the Safe Food for Canadians Regulations Act (SFCA) and the Safe Food for Canadians Regulations (SFCR). From 2016 to 2019, romaine lettuce from California was linked to outbreaks of E. coli O157:H7.

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CDC, Tip o’ the Hat for the Tip o’ the Pen

Bill Marler

To identify these foods, we examined data from the Centers for Disease Control and Prevention Foodborne Disease Outbreak Surveillance System and found 14,216 reported outbreaks with information on implicated foods. We compared foods implicated in outbreaks during 2007–2016 with those implicated in outbreaks during 1973–2006.

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Driving Restaurant Food Safety with IoT-Enabled Digitalization

Food Safety Tech

It cast a light on the consequential impact that poor food safety can have on restaurant customers. While no monetary value can be placed on human life, restaurants must understand the financial and brand reputational risks associated with poor food safety. For a more recent example, Chipotle’s 2016 E.

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Enhancing Food Safety: The Superiority of HOCl over quats in the food service industry

Food Safety News

Shaw The usage of Hypochlorous acid (HOCl) in the food service industry has gained significant attention due to its effectiveness in combating various pathogens and reducing the risk of foodborne illnesses. Since the initial outbreak in 2016, 37 states across the country have reported cases to the CDC. coli, Salmonella, and Listeria.

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14 Years of Food Safety News

Food Safety News

Food Safety News (FSN) was created in 2009 by food safety attorney Bill Marler to fill a void in public health media coverage. Since its inception, FSN has provided dedicated journalism addressing critical food safety concerns. It has become the major player in furthering food safety around the world.”