Two cases in Washington State have now been linked to multi-state outbreak of Shiga toxin-producing E. coli linked to romaine lettuce from Salinas, California.
So far, testing indicates the strain of E. coli is different from that causing the outbreak associated with romaine lettuce grown in Salinas, California.
Public Health believes that this person became ill from eating leafy greens purchased in King County. He was hospitalized but is now recovering.
Avoid all types of romaine harvested from Salinas, California, including heads and hearts of romaine, and precut lettuce and salad mixes that contain romaine.
Project will focus on improving food safety, outbreak response, and reducing the ongoing threat of food-borne illness.
U.S. local food sales, including cottage-food sales, have soared from $5 billion annually in 2008 to a projected $20 billion this year.
Symptoms and timing of illness onsets are suggestive of a bacterial toxin, such as Bacillus cereus or Clostridium perfringens.
The two-hour/four-hour guidelines can reduce the risk of food poisoning from leftovers.
Eating cookie dough (made from flour known to be not part of the recall and pasteurized eggs) is something that I enjoy enough that I’m willing to put myself and my children at (a very small) risk to do.
Public Health is investigating an outbreak of shigellosis associated with the kindergarten classrooms at Cascade Ridge Elementary School in Issaquah.
CDC is advising consumers, restaurants, and retailers not to eat, serve, or sell any romaine lettuce as it investigates E. coli infections linked to romaine.
An ongoing outbreak of salmonella poisoning linked to the Turkey means food safety at home is more critical than ever this Thanksgiving.
If you bought English cucumbers from Costco between Aug. 18 and Sept. 10 and still have them in your refrigerator, you should toss them out, officials say.
A Washington state child under 5 years old and resident in their 70s became ill with an E. coli infection after drinking Dungeness Valley Creamery raw milk.
The Three Cs – check, chill and cook – can prevent illness from shellfish.