In the food service business, gloves are good at spreading pathogens. Take Chipotle, for example. It turns out that the company requires all employees wear gloves while working. And that means that the employee (or employees) who contributed to the norovirus outbreak must have been wearing gloves while they were preparing food.
Food allergies are a growing public health issue. About 15 million Americans have food allergies; one in 13 children and one in 25 adults.
In some cases, symptoms from ingesting allergens can be severe enough to require medical treatment. Food allergic reactions are responsible for about 30,000 emergency room visits and 150-200 deaths a year.
Farmers in California, the nation’s top agricultural state, are applying near-record levels of pesticides despite the rising popularity of organic produce and concerns about the health of farmworkers and rural schoolchildren.
The latest figures, released in April by the California Department of Pesticide Regulation and covering 2016, show that 209 million pounds of pesticide active ingredients were used in agriculture.
Dicamba, an herbicide sold by agribusiness giants Monsanto, BASF and DowDupont, doesn’t just kill weeds.
Last year, according to a University of Missouri survey, dicamba damaged an estimated 3.6 million acres of soybeans across 25 states when it drifted from farms planted with seeds genetically engineered to resist the chemical onto regular soybean fields.
In a move that surprised and pleased food and worker safety advocates, the USDA has denied a bid by the U.S. poultry industry to allow inspection lines to speed up. It was the second defeat for the National Chicken Council (NCC), which had attempted to get the limit raised under the Obama administration.
If you made a New Year’s resolution to improve your health by eating more produce, the folks at Stop Foodborne Illness have a few warnings for you. While a more plant-based diet can be very healthy, you still must be mindful about the risk of foodborne pathogens.
Under Food Code, to prevent spread of foodborne illness, yes
December 14, 2017
While health concerns are usually considered private matters, the Centers for Disease Control and Prevention (CDC) wants restaurant managers to talk to employees who are ill, to make sure they don’t spread foodborne illness to co-workers and customers.
It’s a significant problem. Nearly half of restaurant-related outbreaks are caused by sick food workers.
Managers may be hesitant to ask their employees about symptoms and diagnoses, especially since that conversation might lead to workers missing work and forgoing pay.
Practice contributes to rise in antibiotic resistance
November 22, 2017
WHO is recommending that farmers and the food industry stop using antibiotics routinely to promote growth and prevent disease in healthy animals.
The new WHO recommendations aim to help preserve the effectiveness of antibiotics that are important for human medicine by reducing their unnecessary use in animals. In some countries, approximately 80% of total consumption of medically important antibiotics is in the animal sector, largely for growth promotion in healthy animals.
At a private meeting in September, congressional aides asked Rebeckah Adcock, a top official at the Department of Agriculture, to reveal the identities of the people serving on the deregulation team she leads at the agency.
Teams like Adcock’s, created under an executive order by President Trump, had been taking heat from Democratic lawmakers over their secrecy. What little was publicly known suggested that some of the groups’ members had deep ties to the industries being regulated.