Cook County Personal Injury Lawyer - FDA & Prescription Drugs

Possible Criminal Violations at Peanut Corp. of America Plant

Kristina Labanauskas — Wed, 28 Jan 2009 18:24:00 GMT

There are more troubles for the Peanut Corp. of America plant linked to the recent salmonella outbreak.

Not only has the plant been shut down and workers have been laid off, but now officials have called for a federal probe regarding possible criminal violations at the Blakely, Ga., processing plant at the center of the current investigation.

Peanut Corp. of America did not initially disclose to investigators that in recent years, Salmonella was found in a dozen internal tests yet products were shipped anyway after getting new tests.

There are a lot of questions remaining regarding the outbreak as well as any possible criminal wrongdoings. However, what is clear is that many people have gotten sick in this outbreak, and eight people’s deaths have been linked thus far.

You can view the complete list of recalled products on the U.S. Food and Drug Administration's website.

Originally posted at InjuryBoard by Kristina Labanauskas

Peanut Butter Recall List Expands

Kristina Labanauskas — Wed, 21 Jan 2009 16:23:34 GMT

More than 125 products have been recalled in the recent salmonella/peanuts investigation. All recalled peanut butter or peanut products were made with peanut butter or paste at a Peanut Corp. of America plant. The Blakely, Ga., plant has suspended production. According to investigators, tests have found salmonella at the plant.

Products range from cookies and crackers to dog biscuits. For a more complete list of product recalls, go to http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm.

Originally posted at InjuryBoard by Kristina Labanauskas

Salmonella Outbreak: FDA says avoid foods with peanut butter

Kristina Labanauskas — Mon, 19 Jan 2009 15:45:00 GMT

The Food and Drug Administration (FDA) is urging the public to avoid eating foods that contain peanut butter until more is learned about the recent deadly salmonella outbreak.

According to the FDA, most peanut butter sold in jars at supermarkets seems to be safe, and there is no indication that major national name-brand jars are linked to the recall. Rather, peanut butter cookies and crackers are of concern.

This is an ingredient-driven outbreak. The focus is on peanut paste and peanut butter that was produced at a Blakely, Ga., facility owned by Peanut Corp. of America. The peanut paste is contained in cookies, cakes and products for purchase in supermarkets. And, this peanut butter, though not sold directly to consumers, is distributed to institutions and food companies.

The Kellogg Co. has recalled Austin, Keebler and Famous Amos-brand peanut butter cookies and crackers. You can see the full list at kelloggs.com.

Additionally, the Iowa-based Hy-Vee supermarket chain recalled peanut butter products made in its bakeries, and Perry’s Ice Cream Co., based in Akron, N.Y. recalled products containing peanut butter.

According to the Centers for Disease Control and Prevention (CDC), typhimurium, the bacteria behind the outbreak, is common and is not an unusually dangerous strain. The elderly or those with weakened immune systems are more at risk. Still, more than 470 people have become sick in 43 states, at least 90 were hospitalized, and at least 6 deaths have been linked thus far.

The CDC's recommendations for consumers include:

Do not eat products that have been recalled and throw them away in a manner that prevents others from eating them.

Postpone eating other peanut butter containing products (such as cookies, crackers, cereal, candy and ice cream) until information becomes available about whether that product may be affected.

Persons who think they may have become ill from eating peanut butter are advised to consult their health care providers.

Please click the link for more additional information on salmonella and some safety tips from a previous post.

Originally posted at InjuryBoard by Kristina Labanauskas

Salmonella and Other Foodborne Illiness Prevention Tips

Kristina Labanauskas — Mon, 30 Jun 2008 19:00:00 GMT

After all that talk about tomatoes, it turns out that they might not be the actual source of the most recent salmonella outbreak. In fact, accor ding to the FDA, of the 1,700 tomato samples collected, none have tested positive for the rare salmonella saintpaul strain. So, while the easy answer to avoiding this recent salmonella outbreak seemed to be abstaining from tomatoes or at least certain types of tomatoes altogether, at this point that doesn’t quite seem to be such a foolproof solution.

That being said, don’t purge all the information that you have gathered thus far. Tomatoes still remain a suspect, and the advice on which ones to avoid has not changed. However, because the investigation continues and the actual culprit might still be on the market, be sure read the following information on salmonella, its signs and symptoms, and some tips on avoiding salmonella and other foodborne illnesses.

Most people have heard of salmonella, but do we really know what it is? Salmonellosis is a serious foodborne illness caused by salmonella bacteria. It typically results from eating food contaminated with the feces from an infected animal or person. It is more common in the summertime, and those most at risk of getting Salmonellosis include young children, the elderly and the immunocompromised.

Although most people recover without treatment, some require hospitalization. The symptoms appear suddenly, usually beginning about 6 to 72 hours after infection and lasting about 4-7 days. Symptoms include headache, abdominal cramps, diarrhea, nausea, fever, and dehydration. If you are concerned about the possibility of salmonella infection, the CDC recommends seeking medical care.

There is no vaccine for salmonella, but there are a number of food safety precautions you can take to reduce your risk of salmonella and other foodborne infections.

At the Store:

1. Put refrigerated items in your cart last. And, if your drive home from the store is over an hour, consider putting these items in a cooler to maintain freshness.

2. Always check the expiration date on labels. And, even if the date seems acceptable, don’t buy food that smells or looks strange.

3. Make sure eggs are grade A or AA, and check inside egg cartons to ensure that that the eggs are clean and free from cracks.

4. Don’t buy fruit with broken skin as bacteria can enter through the skin or unpasteurized ciders or juices as they might contain harmful bacteria.

5. Don’t buy pre-stuffed turkeys or chickens.

At Home:

1. Always ensure that your refrigerator and freezer are at the proper temperatures before putting away food. To prevent bacteria from multiplying, keep your your refrigerator at 40°F (5°C) and your freezer at 0°F (-18°C) or lower. If your appliances are not equipped with thermostats, you can buy one.

2. Put refrigerated and frozen foods away first.

3. Keep eggs in the original carton, do not allow raw eggs to sit at room temperature for more than 2 hours, and thoroughly cook eggs before eating them.

4. Use a meat thermometer to ensure that meats are cooked thoroughly.

5. Scrub all fruits and vegetables with plain water, even if you plan on peeling them, to remove any pesticides or dirt. If you use a knife to cut melons, wash the melons thoroughly to avoid carrying bacteria from the rind to the knife to the inside of the fruit.

6. Remove outer leaves of leafy greens.

Follow the above tips to protect yourself and your family against salmonella and other foodborne illness year-round. And, be sure to keep posted on any updates regarding this recent salmonella outbreak.

Originally posted at InjuryBoard by Kristina Labanauskas