“…(the restaurant) said it disposed of all food and conducted â€œa full re-sanitizing of the restaurantâ€ before reopening it. The company also noted that it had worked with best-selling author and consultant Linda Cobb, known as the â€œQueen of Clean,â€ to â€œenhance its cleaning protocolsâ€…of those who became ill in the exposure between July 18 and July 30, at least 23 were hospitalized, including two children who developed hemolytic uremic syndrome, a complication of E. coli infection that can cause kidney failure. The children required hospitalization, blood transfusions and dialysis..”
A Federicoâ€™s Mexican Food Restaurant in Litchfield Park, Ariz. that was linked to 79 cases of E. coli infection in July has reopened with new cleaning protocols in place and plans for a promotion to allay customersâ€™ concerns about food safety.
On Aug. 1, the Maricopa County Department of Public Health informed Federicoâ€™s that it suspected some people had fallen ill from E. coli after eating at its Litchfield Park location. The company closed the restaurant for three days and reopened Aug. 5.
Owners of Federicoâ€™s, which has 20 units in the Phoenix, Ariz., area, said that the Maricopa County Department of Public Health has yet to determine the source of the E. coli O157:H7 infection.
For more:Â http://nrn.com/food-safety/federico-s-restaurant-reopens-after-e-coli-outbreak
â€œNorovirus is the leading cause of epidemic gastroenteritis and the major cause of foodborne illness in the United States…proper sanitation and handling remain the single biggest factor that can prevent cross-contamination of food and dishware at food service establishments…better agents or methods (are needed) to significantly reduce the presence of norovirus…”
Restaurant dishes and silverware may be an overlooked place where people can catch stomach viruses, according to a new study published December 5, 2012 on the PLOS One website.
While the current industry guidelines for cleaning dishware used in public settings are effective at neutralizing bacteria, researchers at The Ohio State University found that they appear to fall short of eliminating norovirus.
Norovirus is the leading cause of epidemic gastroenteritis and the major cause of foodborne illness worldwide, responsible for at least 50% of all gastroenteritis outbreaks in the United States.
For more:Â http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0050273#s5
Food safety product demand in the foodservice sector will also be boosted by efforts on the part of restaurant operators to avoid the devastating impact of a foodborne illness outbreak on their image. In particular, such efforts will include the use of more efficient disinfection products, which will fuel demand for disinfectants and sanitizers used in restaurants and other eating and drinking establishments.
(From a PRLog.org article)Â Â Â Â US demand for food safety products is forecast to rise 6.6 percent per year to $2.9 billion in 2014. Recent high-profile foodborne illness outbreaks, in addition to large product recalls due to food safety concerns, will continue to fuel demand, as the prevention, identification and traceability of food contaminants will remain key issues for consumers, food industry participants and legislators. Demand for food safety products will also be boosted by the adoption of more stringent food safety regulations. For instance, projected increases in the frequency of food plant inspections will raise demand for diagnostic testing products.
Advances will also be supported by growth in food and beverage production, and expansion in the foodservice industry, as food processing plants and foodservice establishments constitute the largest markets for food safety products. Sales of smart labels and tags will exhibit the fastest gains, driven by the rapid adoption of new smart label technology in food packaging.