Cheese Tortellini Sold in California Recalled Due to Undeclared Allergens

food poisoning lawyers

A Los Angeles-based company is recalling 2.5 pounds of cheese tortellini, because the product contains undeclared allergens which may pose a serious health risk for people who have allergies to these ingredients.

A Los Angeles-based company is recalling 2.5 pounds of cheese tortellini, because the product contains undeclared allergens which may pose a serious health risk for people who have allergies to these ingredients.

The recall has been announced by Smart and Final of Los Angeles, which is recalling 2.5 pounds of La Romanella Tri-Color Cheese Tortellini because it contains possibly undeclared allergens.  These undeclared allergens include wheat, eggs and milk.  Millions of Americans have allergies to eggs, wheat and milk, and when people who have these kinds of allegories unknowingly consume products that contain these ingredients there may be a serious risk of an allergic reaction, that could even be fatal.

The products were sold across California, and were also distributed in Washington, Idaho, Arizona, Nevada and Oregon.  The products were sold exclusively at Smart and Final stores across the state as well as Cash and Carry stores.  As of now, there have been no reports of any allergic reactions from consuming these products.

If you are a consumer who has recently purchased these products, and suffer from an allergy to wheat, milk or eggs, then you must avoid consuming these products.  The product can be returned to the store where it was purchased in exchange for the replacement of a refund.

As food poisoning lawyers know, not all food-related illnesses are related to contamination with dangerous pathogens or bacteria.  Sometimes, a person may become sick because of an allergic reaction to ingredients in the product.  That is why it is so important that manufacturers take care to list out all the ingredients that are used in their product on the product information label.

 

One of our Meeting Locations: The Reeves Law Group 28202 Cabot Rd #300, Laguna Niguel, CA 92677 (949) 614-1142

 

Chicken, Ground Beef Linked to Highest Numbers of Food Poisoning Cases

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California food poisoning lawyers find that the risk of suffering a food poisoning illness or food-borne illness increases dramatically during summer.

California food poisoning lawyers find that the risk of suffering a food poisoning illness or food-borne illness increases dramatically during summer.  A new study finds that food poisoning incidents related to contaminated chicken and ground beef contribute to the highest number of hospitalizations.

The analysis investigated 13,000 cases of food poisoning, and found that ground beef and chicken accounted for the highest numbers of hospital admissions.  The data was analyzed by the Center for Science in Public Interest, and analyzed government of data involving more than 1,700 food-borne illnesses over the last 12 years.  A number of food-borne illnesses including Salmonella, E. coli, listeria as well as food infections related to a number of other pathogens were analyzed as part of the study.  The study was specifically focused on finding out what kinds of meats are the most dangerous to consume.

The study found that ground beef and contaminated chicken accounted for the highest number of hospitalizations, followed by turkey meat and steak, which were also categorized as “high-risk” meats.  Medium-risk meats were pork, roast beef, pork barbecue and deli meat.  The lowest risk of food poisoning was linked to ham, sausage and chicken nuggets.

Most food poisoning incidents linked to ground beef were caused by the E. coli pathogen.  This pathogen lives in the intestinal tracts of cattle, and the organisms can easily transfer to the carcass due to improper handling of the meat during slaughter.  In fact, according to the study, ground beef is much more risky than other kinds of meats, because the pathogens can easily be spread during the grinding process.

The highest number of hospitalizations from ground beef was caused by E. coli, salmonella and listeria.  To prevent such infections, food poisoning lawyers typically recommend cooking meats and ground beef to high temperatures, and separating knives and chopping boards used for meat, from those used for produce.

 

One of our Meeting Locations: The Reeves Law Group 198 N Arrowhead Ave, San Bernardino, CA 92408 (909) 657-0576

CDC Releases National Trends in Food Poisoning Outbreaks

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The Centers For Disease Control And Prevention has released a report card on food poisoning outbreaks across the country.

The Centers For Disease Control And Prevention has released a report card on food poisoning outbreaks across the country.  The report card indicates that the incidence of some types of food poisoning illnesses, including those caused by Campylobacter and Vibrio organisms, actually increased in 2012.

According to the report card, infections related to the Campylobacter organisms increased by 14%, compared to the period between 2006 and 2008.  In 2012, these illnesses were recorded at the rate of 14.3 infections per 100,000 population.

Increases were also reported in the case of infections caused by the Vibrio pathogen.  In these cases, there was a 43% increase in the number of food poisoning illnesses, compared to the period between 2006 and 2008.  In 2012, the rate of infections related to this pathogen was approximately.41 per 100,000 population.

There was virtually no change in the number of infections related to E. coli, listeria, salmonella and Yersinia compared to 2006-2008.  In the case of E. coli, the rate in 2012 was approximately 1.12 infections per 100,000 population.  Listeria infections were recorded at a rate of .25 cases per 100,000 population and salmonella illnesses at a rate of 16.42 illnesses per 100,000 population.  In the case of Yersinia, there were .33 infections per 100,000 population.

However, food poisoning lawyers warn that the data may be very misleading.  For instance, the agency estimates that for every case of Campylobacter infection reported, there are at least 30 cases of illnesses caused by the pathogen that are not diagnosed.

Similarly, for every case of E. coli reported 26 cases of E. coli poisoning caused by the E. coli O H157 pathogen are not diagnosed.  For every case of listeriosis that is reported, at least 2 cases of this deadly food-borne illness go undiagnosed.  In the case of salmonella, as many as 29 cases of salmonella food poisoning go undiagnosed every year.

 

One of our Meeting Locations: The Reeves Law Group 43141 Business Center Pkwy, Suite 200A Lancaster, CA 93535

Biofilm Protects Salmonella from Elimination

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A new study explores the possibility that a protective biofilm around the organism protects it from elimination through infection control methods.

Salmonella poisoning is one of the most common foodborne illnesses in the United States every year, sickening thousands of people every year.  A new study explores the possibility that a protective biofilm around the organism protects it from elimination through infection control methods.

According to the Centers for Disease Control and Prevention, one out of every 6 Americans suffers a foodborne illness every year, and more than a million of these are related to the Salmonella organism.  This is a common pathogen that is typically spread through contaminated food and unwashed hands.

A new study finds that a protective biofilm or coating of bacteria possibly protects the pathogen from elimination.  The study was published recently online in the International Journal of Food Micro Biology.

The biofilm consists of bacteria that form a protective coating to a surface.  Researchers with the Fralin Life Science Institute found that this biofilm protects the Salmonella orgasm from being eliminated from contact with hand sanitizers and heat processing.  The biofilm also protects the pathogen from elimination when it is exposed to extremely dry conditions, or during the normal digestive process.

According to the researchers, earlier studies have indicated that Salmonella organisms are much more likely to survive in dry weather, and the existence of this biofilm may explain why.  Not many people know that Salmonella organisms can also survive in dry foods and even fresh produce.

According to the researchers, when Salmonella organisms are introduced to wet conditions, they thrive and reproduce.  However, when they are introduced into a dry environment, they immediately switch on certain genes, that produce a bacterial biofilm.  This protective coating can continue to protect the organisms from elimination.

Food poisoning lawyers believe that this is an important finding, because understanding how these bacteria survive is key to developing strategies to eliminate them.

 

One of our Meeting Locations: The Reeves Law Group 100 E. San Marcos Boulevard, Suite 400 San Marcos, CA 92069 (760) 992-3346

California Company Recalls Beef Trimmings Due to Possible E. coli Contamination

food poisoning lawyers

A Santa Clara, California-based company has announced a recall of approximately 1,260 pounds of beef trimmings because of the possible risk of E. coli contamination.

A Santa Clara, California-based company has announced a recall of approximately 1,260 pounds of beef trimmings because of the possible risk of E. coli contamination.  The recall has been announced by San Jose Valley Veal, and the recall includes 60-pound cardboard box cases of San Jose Valley Veal boneless veal trimmings.

These products were allegedly produced between November 1 and November 9, 2012.  The company believes that at least some of these products are still lying around in customers’ refrigerators.

The alleged contamination was discovered when a shipment of veal was tested, and showed contamination by the E. coli organism.  So far, there have been no reports of any illnesses arising from the consumption of these contaminated beef trimmings.

E. coli is one of the deadliest foodborne infections, sickening thousands of people in the United States every year.  Symptoms of E. coli poisoning include diarrhea, abdominal cramps, nausea, and vomiting.

These food borne illnesses are often linked to contamination of meat.  Often, the organisms contaminate the meat during the processing stage.  The risks of an infection are very high if the meat is not cooked properly.  In fact, food poisoning lawyers find that improperly cooked meat is one of the major sources of E. coli infection in the United States.  E. coli contamination is also very often linked to raw milk or dairy products, as well as contaminated fresh produce, like fruits and vegetables.

In most people, E. coli symptoms disappear after about a week, without the need for medical intervention.  However, in serious cases, a person may suffer from serious side effects, especially competitions related to the blood and kidneys.  If you notice any symptoms like pale skin, or fever that persists, weakness and difficulty in urination, consult a physician immediately.

 

Meeting Location
The Reeves Law Group
3890 Eleventh Street, PMB 17
Riverside, CA 92501
(951) 324-5174

 

Safety Tips to Prevent Seafood-Related Food Poisoning

food poisoning lawyers

Most food-poisoning related outbreaks every year are linked to contaminated poultry or meat and eggs. However, many outbreaks are also linked to contaminated seafood.

Most food-poisoning related outbreaks every year are linked to contaminated poultry or meat and eggs.  However, many outbreaks are also linked to contaminated seafood.  Seafood is at a much higher risk of contamination because it requires storage at the right temperature to remain safe to eat.

Food poisoning lawyers find that one of the more common reasons for food poisoning linked to seafood is because of failure to avoid cross contamination right in the store.  If you walk into a store and find that different types of seafood are not separated from each other, avoid buying from that store.  Ideally, different types of seafood, like shrimp, salmon and other kinds of fish, must be placed separate from each other.

When you buy the seafood, check for color and texture.  The fish must be shiny in color, and should not appear dull.  Also, smell the seafood before you buy it.  A fishy odor, ironically enough, may indicate that the fish has been lying around outside cold storage for quite a while.  It could possibly be contaminated.

Also check the texture of the fish.  Press your finger on the fish, and if it leaves an indentation, avoid buying the fish.  The fish should be firm and supple.

When you buy the seafood, make sure that it is separated from other produce on the way home.  If you’re buying groceries and other foods, the Academy of Nutrition and Dietetics recommends that you buy the seafood just before you leave for home.  The point is not to have the seafood lying outside of cold storage for longer than is necessary.

Avoid buying packaged seafood if you notice any kind of leaks and drips from the packaging.  As soon as you get home, store your seafood in the freezer.  Thaw it in the refrigerator, and avoid thawing it in the microwave.

 

Meeting Location
The Reeves Law Group
1055 W 7th St #3333
Los Angeles, CA 90017
(213) 271-9318

 

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