2025-08-29 00:00:31.954

At least 95 people in more than a dozen states have been sickened since January in an outbreak of salmonella poisoning tied to recalled eggs, federal health officials said Thursday. Country Eggs LLC, of Lucerne Valley, California, has recalled large, brown cage-free “sunshine yolks” or “omega-3 golden yolks” eggs and production has been suspended. The eggs were sold in cartons bearing the brand names Nagatoshi Produce, Mishuo and Nijiya Markets. The cartons contain the code CA 7695 and sell-by dates of July 1 through Sept. 16. The outbreak has sickened people in at least 14 states, with illnesses beginning between Jan. 7 and July 25, the U.S. Centers for Disease Control and Prevention said. Eighteen of those who fell ill were hospitalized. It’s possible that many more people have been sickened and that eggs were distributed to additional states, the CDC said. An investigation by the U.S. Food and Drug Administration based on where ill people reported buying or consuming eggs identified Country Eggs LLC, as a common supplier, officials said. The eggs were sold to grocery stores and food service distributors. Consumers should check their refrigerators for recalled eggs and throw them away or return them to stores for a refund. Symptoms of salmonella poisoning include diarrhea, fever, severe vomiting, dehydration and stomach cramps. Most people who get sick recover within a week. Infections can be severe in young children, older adults and people with weakened immune systems, who may require hospitalization.

2025-06-06 00:00:20.735

Do you reuse kitchen sponges for days? Leave pizza out overnight? Experts warn that seemingly harmless kitchen shortcuts can expose you to dangerous bacteria and toxins. Cross-contamination is a major concern; E. coli, salmonella, and listeria can linger on surfaces for weeks. Proper handwashing (20 seconds with warm water), avoiding rinsing raw meat, and sanitizing surfaces with bleach solution or disinfectant are crucial. Cook meat to the proper internal temperature (145°F for whole cuts, 160°F for ground meats, 165°F for poultry). Replace sponges frequently or sanitize them daily. Thaw meat safely in the refrigerator or cold water. Refrigerate leftovers within two hours to prevent bacterial growth and toxin production, especially in starchy foods. Pay attention to 'best before' dates, but remember that even foods that look and smell fine can harbor pathogens. Cutting mold off hard cheese is sometimes acceptable, but discard soft cheeses with mold. Don't rely on spices or acid to prevent bacterial growth. Organic food isn't necessarily safer, but buying local may reduce risk. Weakened regulatory oversight increases the importance of careful food handling, especially with high-risk foods like leafy greens. Consider dietary changes to minimize risk.

2025-06-05 18:01:05.048

Do you reuse kitchen sponges for days? Leave pizza out overnight? Microbiologists warn that seemingly harmless kitchen habits can lead to dangerous pathogens. Cross-contamination is a major concern; E. coli, salmonella, and listeria can linger on surfaces for weeks. To prevent this, wash hands thoroughly, don't rinse raw meat, and sanitize surfaces with bleach solution or disinfectant. Cook meat to the proper internal temperature (145°F for whole cuts, 160°F for ground, 165°F for poultry). Replace sponges frequently or microwave them daily. Thaw meat safely in the refrigerator or cold water. Refrigerate leftovers within two hours to prevent bacterial growth and toxin production, especially with starchy foods like rice and pasta. Pay attention to 'best before' dates, but remember that even if food looks and smells fine, it can still harbor harmful bacteria. Cutting mold off hard cheese is sometimes acceptable, but discard soft cheeses with mold. Don't rely on spices or acid to prevent bacterial growth. Organic food isn't necessarily safer, but buying local can reduce risk. Weakened regulatory oversight increases the need for caution, especially with high-risk foods like leafy greens and bagged lettuce. Consider adopting safer practices like cooking all food and choosing less risky options.

2025-05-13 06:03:37.882

At least 10 people in the U.S. have been sickened in a listeria outbreak linked to ready-to-eat food products produced by Fresh & Ready Foods LLC, resulting in a voluntary recall. The outbreak, under investigation by the FDA, CDC, and state and local officials, affected individuals in California and Nevada, with all requiring hospitalization. The recalled products were sold across several states in various locations, including retailers, food service points, hospitals, and airlines. Listeria symptoms range from mild (fever, muscle aches, nausea) to severe (headache, stiff neck, convulsions). The investigation, initially opened last year, was reopened in April after FDA investigators found listeria in samples matching the outbreak strain. Fresh & Ready Foods took corrective actions and initiated a recall of products with "use by" dates between April 22 and May 19, under various brand names including Fresh & Ready Foods, City Point Market Fresh Food to Go, and Fresh Take Crave Away. Six of the ill individuals had been hospitalized before contracting listeria, and Fresh & Ready Foods products were served at three of these facilities.