food poisoning

More than 40 Chipotle restaurants across Oregon and Washington were shut down on Friday after 22 cases of E. coli were traced to the establishments.
An investigation is now underway into the source of the outbreak, which began October 14, according to the Oregon Health Authority. Three people in the Portland area and 19 people in Washington have been sickened by the food-borne pathogen. Eight of the affected individuals had to be hospitalized. No deaths have been reported.

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Later today, Stewart Parnell, former CEO of Peanut Corporation of America (PCA) could find out that he will spend the rest of his life behind bars. If convicted, Parnell could be the first person involved in a food poisoning outbreak to ever receive such a harsh sentence.
Parnell was convicted on September 19, 2014, of knowingly shipping peanut butter contaminated with salmonella from a PCA plant in Blakely, Georgia, to Kellogg’s and other customers who put the ingredient in everything from crackers to pet food.

The Food and Drug Administration is making the most dramatic changes to its food safety regulations in more than a century in an effort to stave off outbreaks of food poisoning, which claims more than 3,000 lives a year.
The purpose of the changes, as obvious as it may sound, is to make food processors anticipate where pathogens might enter food products and to take preventative action. [1]

Listeria has been contaminating various foods forever; we have yet to be able to prevent this foodborne disease-causing bacteria. Yet another recent headline about listeria outbreaks reads “CDC: 10 Listeria Illnesses Now Linked to Blue Bell Foods.”
The article goes on to say that: