More than 260 people were sickened in a salmonella outbreak in 2012; nearly 100 were hospitalized and three died, according to the Centers for Disease Control and Prevention. “Luckily, these people did not require hospitalisation, but it is important to remember that raw cow’s milk products should not be consumed as they can contain harmful bacteria such as E.coli, salmonella, campylobacter, and listeria, as well as cryptosporidium. “We’ve confirmed at least five cases where people aged between three and 70 contracted gastrointestinal illness caused by the Cryptosporidium parasite after consuming raw cow’s milk products purchased from Moo View Dairy, and this number is likely to be higher,” he said. The federal food code allows restaurants to serve undercooked burgers as long as they have a clear written warning, such as a statement on the menu, regarding the dangers of eating raw or undercooked meat. Even a fancy dish such as raw oysters, served in high-end restaurants, can pose a huge risk, Powell says, because they can be exposed to raw waste while under water. Even if a consumer orders their burger medium-rare, the restaurant is breaking the law if that burger happens to have E. coli in it. But assuming no one is breaking the law, consumers should be given a choice regarding how their burgers are cooked, said Benjamin Chapman, assistant professor and food safety extension specialist at North Carolina State University.
– Nothing can put a damper on your July 4th barbecue like rain—except maybe food safety experts, some of whom give USA Today pointers on how to avoid celebrations that end with you running for the bathroom. Doug Powell of the aptly-named barfblog.com starts with a few foods he would never eat: Sprouts: They can carry salmonella, listeria, and E. coli, and require warm moisture to grow—just like bacteria. Raw shellfish: No matter how fancy the restaurant, don’t risk it. Why? Raw waste is in the water they call home. Raw milk: Sure, people say unpasteurized milk is healthy and boosts the immune system. But the CDC says it also contains salmonella, listeria, campylobacter, and brucella. And a few general tips: Take your meat’s temperature: The trick is to insert the thermometer in sideways, and you’ll want to hit a balmy 160 degrees. For fans of medium-rare burgers, Food Safety News has a not-so-gentle reminder about the dangers of salmonella. Don’t trust sliced cantaloupes: The melon’s soft, rough skin love bacteria and washing doesn’t improve matters. And bacteria on the rind can get on the yummy interior when the melon is cut. The solution? Store sliced melon in the fridge. Stay cool: Keep your picnic foods in a cooler, not in the summer sun. Be friends with mayo: It contains pasteurized eggs and lots of vinegar to keep bacteria at bay. The homemade version is riskier. For the full article, click here.