While we all get distracted by many things that cross our line of vision while driving, there are some things people intentionally do that cause major distractions. Texting while driving is one such distraction. Texting has grown from nearly 10 billion messages a month in 2005 to more than 110 billion in 2008 according to CTAIA-The Wirelesss association, the cellular phone industry’s trade group.

Unfortunately, as texting increases, so do texting related vehicle accidents. We are reading about more and more cases where people are seriously injured or killed as a result of a driver texting while operating a vehicle. These accidents include everything from passenger cars to trains to air disasters caused by texting air traffic controllers.

The Virginia Tech Transportation Institute found that when drivers of heavy trucks texted, their collision risk was 23 times greater. A separate report by Car and Driver magazine found that texting and driving is more dangerous than drunken driving. According to the Insurance Institute for Highway Safety, there are currently 18 states and the District of Columbia that have passed laws making texting while driving illegal. I am proud to say that Louisiana is one of the 18 states that have passed laws making it illegal to text while driving. If we used common sense, we would not have to rely upon our legislatures to make it illegal to text while driving. However, when we look at the statistics, we know that the bottom line is that all states should get on board and make texting while driving illegal.

The WHO and other health authorities continue to insist that there is no danger of contracting H1N1 flu from appropriately cooked pork products. Nevertheless, garden-variety caution is of course called for in our kitchens with the handling and cooking of all meats including pork.

The USDA Food Safety and Inspection Service recommends cooking all cuts of pork to an internal temperature of at least 160F. Following general guidelines of cleanliness-such as thorough washing of hands and kitchen surfaces, avoidance of cross-contamination, and proper refrigeration-can help prevent many strains of foodborne illness, including Salmonella, E. coli, Campylobacter, and Listeria monocytogenes.

Other foodborne pathogens associated with pork:

◦ Trichinella spiralis (trichinae) – Parasites

◦ Staphylococcus aureus (staph) – Bacteria

◦ Mold – some types can produce mycotoxins

Appropriate processing, curing, handling, and cooking of pork should eliminate the risk of food poisoning from these pathogens.

Salmonella, or salmonellosis, is the most common foodborne illness in the United States. The USDA Food Safety and Inspection Service advises us to “Clean, Separate, Cook, and Chill” to prevent food poisoning from Salmonella and other pathogens.

Clean:

• Wash hands frequently and thoroughly (with warm soapy water for at least 20 seconds), including before and after handling food.
• Clean all utensils and surfaces that come into contact with food (countertops, plates, etc.), especially between preparation of different types of food.

Separate:

• Avoid cross-contamination by separating raw meat, poultry, and seafood from other foods in your grocery cart and refrigerator.
• Use one cutting board for fresh produce and a different one for raw animal products.
• Do not reuse a plate that held raw animal products before washing it, and thoroughly wash with hot soapy water all utensils and surfaces that come into contact with raw animal products.

Cook:

• Use a clean food thermometer to measure the internal temperature of meats or any dish containing animal products. Appropriate “done” temperatures for various types of food can be found here.

Chill:

• Refrigerate foods at 40°F or below, and freeze foods at 0°F or below.
• Do not leave foods out at room temperature for long periods of time; refrigerate within 2 hours (or 1 hour if temp is above 90°F).
• Marinate food in the refrigerator.
• Thaw food in the refrigerator, cold water, or microwave, and then cook to a safe internal temperature before returning thawed food to the refrigerator. Do not thaw foods at room temperature.

Another rule of thumb to prevent foodborne illness is to avoid expired foods, unpasteurized milk, and raw meat, poultry, seafood, and eggs — including unpasteurized eggs in homemade cookie dough, eggnog, casseroles, and Caesar dressing.

While we can take some steps to reduce the spread of foodborne pathogens,   that has to be in tandem with regulatory agencies, the tort system and legislative efforts designed to pressure food suppliers to keep contaminated foods out of our kitchens in the first place.

Torn & Glasser is recalling various pistachio products, supplied by Setton Pistachio, due to potential Salmonella contamination.

Premier Nutrition is recalling certain Odyssey nutrition bars containing peanuts supplied by Peanut Corporation of America‘s Plainville, Texas, plant, due to potential Salmonella contamination.

Pasta & Co. is recalling their Chinese Vermicelli Salad and Pot Sticker Salad, both of which were made using chili oil recalled by Union International Food Co., due to potential Salmonella contamination.

Piller Sausages and Delicatessens Ltd., is recalling their Better than Bacon Maple Flavoured Smoked Ham and Lean’n’ Tasty Smoked Ham Maple Flavour Bacon Style Slices due to potential Listeria monocytogenes contamination.

One major player in the fight for food safety that’s received recent attention for getting the job done: the tort system. William Baldwin of Forbes magazine earlier this month praised the efforts of tort lawyers to “keep food companies alert” by hitting them where it hurts…their pocketbooks. Whereas government inspections may be far and few between, Baldwin notes that “the marketplace is a constant enforcer,” and the fear of financial loss in the event of a dangerous outbreak (as seen recently with the Salmonella outbreak from Peanut Corporation of America) may persuade food companies to use their resources more wisely: for “detection and prevention.”

The victims of foodborne illness are the real reason tort attorneys are essential on the front lines of food safety. The fact that monetary loss motivates companies to raise the bar for safety standards is a worthwhile bonus, as it serves to prevent the future suffering of people who ask for nothing more than their entitled right to clean, safe food.

Setton International Foods, Inc., in response to previous recalls made by Setton Pistachio of Terra Bella, Inc., has also issued a press release to further clarify recalls of pistachio products due to potential Salmonella contamination. The press release provides charts of specific products and lot codes.

McCormick and Company has voluntarily recalled a specific batch of Lawry’s Fajitas Spices & Seasonings packages (UPC 2150022500 and “best by” OCT0110PX62) because of undeclared milk ingredients, a potential allergen.

And finally, certain lots of Canadian-distributed Piller’s brand Maple Flavoured Smoked Ham and Hickory Smoked Turkey Bacon have been recalled because they may be contaminated with Listeria monocytogenes.

Salmonella, or salmonellosis, is the most common food borne illness in the United States. The Centers for Disease Control and Prevention (CDC) receive reports of approximately 40,000 cases of salmonellosis in the United States each year – and the CDC estimates that hundreds of thousands more cases go unreported. Symptoms of salmonella poisoning may include abdominal cramping, diarrhea and fever – and while most people recover within a week, those with compromised heath can suffer more serious consequences.

Listeria is a bacterium found in soil and water which can contaminate food and continue to grow in the cold temperature of a refrigerator. Listeria poisoning symptoms include fever and chills, headache, abdominal cramps, vomiting and diarrhea. In certain individuals, the infection spreads to the nervous system, causing neck pain, loss of balance, confusion and even seizures.

The FDA has deemed the recent Salmonella outbreaks in sprouts widespread and serious enough to advise against consuming ANY raw alfalfa sprouts (including sprout blends that contain alfalfa sprouts) indefinitely. Until the source of the Salmonella contamination can be determined, eating any raw alfalfa sprouts presents an unwarranted risk.

Salmonella poisoning (or salmonellosis) is caused by a bacteria that creates symptoms such as fever, bloody diarrhea, vomiting, nausea, and abdominal distress; it is particularly dangerous to the young, elderly, pregnant, and immunocompromised, and can lead to meningitis and other serious conditions.

Several specific sprouts recalls due to potential Salmonella contamination appear to have a common source, possibly going back to batches of contaminated seeds. The FDA encourages sprouts producers and handlers to follow rigorous preventive measures, such as the antimicrobial treatment of seeds, to reduce the risk of spreading Salmonella and other pathogens, such as Listeria and the deadly E. coli O157:H7. Unfortunately, not everyone abides by these recommended guidelines, and sprouts have become a common carrier of food borne contaminants.

Alfred Almanza of the USDA Food Safety and Inspection Service recently commented on the need for a risk ranking system to help officials determine which food products should be most closely monitored for problems with food borne contamination. Although sprouts fall under the supervision of the FDA rather than the USDA, one can’t help but wonder if their noxious history of contamination and recalls might drive raw sprouts to the top of such a list.

Pistachio products (associated with Setton Pistachio Salmonella outbreak):

• Deerfield Farms Mediterranean Fruit and Nut Blend
  • It’s Delish Pistachios

Spices (associated with Union International Food Company Salmonella outbreak):

• Natural and Delicious pepper and curry spices

Cookies (undeclared pecans, potential allergen):

• Simply Enjoy Pina Colada White Chocolate Gourmet Cookies

Cookies (undeclared milk, potential allergen):

• Alternative Baking Company various cookies with chocolate chips

Cheese (Listeria monocytogenes, Torres Hillsdale Country Cheese):

• Oaxaca soft Mexican-style cheese

Sprouts (Salmonella, Los Angeles Calco, Inc.)

• Alfalfa sprouts

Salmonella, or salmonellosis, is the most common food borne illness in the United States. The Centers for Disease Control and Prevention (CDC) receive reports of approximately 40,000 cases of salmonellosis in the United States each year – and the CDC estimates that hundreds of thousands more cases go unreported. Symptoms of salmonella poisoning may include abdominal cramping, diarrhea and fever – and while most people recover within a week, those with compromised heath can suffer more serious consequences.

Listeria is a bacterium found in soil and water which can contaminate food and continue to grow in the cold temperature of a refrigerator. Listeria poisoning symptoms include fever and chills, headache, abdominal cramps, vomiting and diarrhea. In certain individuals, the infection spreads to the nervous system, causing neck pain, loss of balance, confusion and even seizures.

To their previous recall of sprouts potentially contaminated with Listeria monocytogenes, Amalgamated Produce, Inc., has added one product, labeled as either Specialty Farms Organic Crunchy Sprouts or Organic Crunchy Pea Mix. Check the press release for specific sell-by dates and UPC code.

Union International Food Company, who recently recalled various sauces and oils due to the presence of Salmonella in the facility in which they were produced, has expanded their recall to include various sized units of ALL Lian How and Uncle Chen sauces, oils, oil blends, and dry spice products. This press release provides specifics.

Nutty Nanners 3-oz. peanut and chocolate covered frozen bananas, Andronico’s Market “All Natural Peanut Butter,” and Arroyo Seco Trail Mixes are among the most recent casualties in the massive recall of peanut products associated with the Peanut Corporation of America’s peanut Salmonella outbreak.

If you’ve noted a subtle acidity in the tone of this blog post, it’s merely because I-and I would venture to assume you, too-have grown frankly sick (pun intended) of the bacteria buffet that is our modern food system. For me, a little sarcastic humor is almost as good as two Alka-Seltzer to help alleviate that queasy feeling. Want more? Check out this mock news story in which the ever-incisive Onion creates the image of an American pseudo-market even more favorable to Salmonella than today’s real one.

We may laugh to keep from crying in this time of widespread food fright, but truly food borne illness is a problem to be taken seriously. If you or someone you know shows symptoms of potential food poisoning, seek immediate medical attention.

The recall was initiated  after some sprouts tested positive for Listeria monocytogenes.  Listeria is a food borne bacterium found in soil and water. It can be found in a variety of raw foods and is unfortunately often associated with fresh sprouts. Unlike many other germs, Listeria can grow in the cold temperature of a refrigerator. Listeria infections are serious and sometimes fatal. Listeria symptoms include fever and chills, headache, abdominal cramps, vomiting and diarrhea. In certain individuals, the infection spreads to the nervous system, causing neck pain, loss of balance, confusion and even seizures. Listeria is especially dangerous in children, the elderly, pregnant women and people with compromised immune systems.

In 2000 the U.S. government instituted the “Healthy People 2010” program which was designed to reduce the incidence of salmonella infections by half. Reaching that goal is highly unlikely. In the U.S. 76 million people suffer food-borne illnesses each year, of which 300,000 require hospitalization and 5000 die from food-related infections. Although there has been a decrease in incidence of listeria, shigella, E-coli, campylobacter and yersinia, there has been no decrease in incidence of salmonella and cryptosporidium and an actual increase in cases of vibrio.

These continued outbreaks and the apparent lack of progress in national health goals underscore the need for a total and immediate revamping of our entire food safety practices.

The 10-pound cases of Patrick Cudahy’s Golden Crisp and John Morrell Applewood Smoked Precooked Bacon Toppings were distributed to restaurants and institutional establishments in California, Colorado, Florida, South Dakota, Texas and Wisconsin.

Listeriosis symptoms include fever, muscle and body aches, and gastrointestinal symptoms such as nausea or diarrhea.  However, listeriosis can also cause serious problems with the central nervous system, eyes and heart.  Pregnant women are the most at-risk for contracting the disease

Luckily, no illnesses have been reported in connection with tainted bacon bits (yet).