Tag Archives: Illnesses

by | April 1, 2010 · 6:10 am

Restaurant Food Safety: The Top 10 Foods That Carry Salmonella Infection-Causing Bacteria Include Leafy Greens, Eggs, Tuna, Oysters And Potatoes

LEAFY GREENS: 363 outbreaks involving 13,568 reported cases of illness

EGGS: 352 outbreaks involving 11,163 reported cases of illness

TUNA: 268 outbreaks involving 2341 reported cases of illness

OYSTERS: 132 outbreaks involving 3409 reported cases of illness

POTATOES: 108 outbreaks involving 3659 reported cases of illness

CHEESE: 83 outbreaks involving 2761 reported cases of illness

ICE CREAM: 74 outbreaks involving 2594 reported cases of illness

TOMATOES: 31 outbreaks involving 3292 reported cases of illness

SPROUTS: 31 outbreaks involving 2022 reported cases of illness

BERRIES: 25 outbreaks involving 3397 reported cases of illness

 

Illnesses caused by these ten foods may be as minor as stomachcramps and diarrhea for a day or two, or as serious as kidney failure or death. Notably, pathogens most commonly associated with meat and poultry—such as been repeatedly linked to these food items.

In fact, Salmonella2 and E. coli O157:H73—also have Salmonella was identified as the cause in 33 percent of the outbreaks from the FDA Top Ten. Other pathogens causing the outbreaks associated with these foods include and Campylobacter, Scombrotoxin, Norovirus,Vibrio.4

http://cspinet.org/new/pdf/cspi_top_10_fda.pdf

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by | March 24, 2010 · 6:17 am

Restaurant Industry Food Safety: Foodservice Employees’ Illnesses Are A Source Of Contamination At Restaurants And Can Be Traced To A Lack Of Insurance And Paid Sick Days

“…Affordable health insurance and paid sick days for all foodservice employees…would achieve significant and measurable improvements in food safety, especially as it relates to the thousands upon millions of non-outbreak, or sporadic, illnesses caused by contaminated restaurant food each year….”

(From a ChainLeader.com article)   First, many servers and food workers are responsible for covering their own shifts, which, in these times of lean staffing, can be next to impossible. Second, if they stay home, they make no money. Third, if they appear to “flake out” by not coming to work, they may lose premium shifts. They might even lose their jobs.

And so the food-safety precaution that the restaurant industry relies on to protect customers from much of foodborne illness is the expectation that these employees will decide on their own to stay home.

http://www.chainleader.com/article/452255-Food_Safety_Solutions_Execution_and_Advocacy.php

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