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Romaine Lettuce – E. coli O157:H7

Twenty-three more ill people from 10 states were added to this investigation since the last update on April 27, 2018. One death was reported from California.

Three more states have reported ill people: Kentucky, Massachusetts, and Utah.

The most recent illness started on April 21, 2018. Illnesses that occurred in the last two to three weeks might not yet be reported because of the time between when a person becomes ill with E. coli and when the illness is reported to CDC.

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Dried Coconut – Salmonella Typhimurium

Several grocery store and retail locations received recalled bulk packages of International Harvest, Inc. brand Go Smiles Dried Coconut Raw. The recalled bulk dried coconut may have been repackaged into clear, plastic containers with grocery store labeling, or served in bulk bins.

The list of locations and cities is available on the FDA website.

If you purchased dried coconut from one of these stores, ask the place of purchase if it was recalled.

On March 29, 2018, Healthy Nut Factory recalled 7-ounce pouches of Organic Coconut Smiles. The recalled Organic Coconut Smiles have the barcode 8 13449 02099 3 and the expiration date 6/1/2018.

This product was distributed and sold at retail stores in New York City and Long Island.

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Campylobacteriosis (Campylobacter)

Cryptosporidiosis (Cryptosporidium)

Escherichia coli O157:H7 Infection (E. ...

Giardiasis (Giardia)

Listeriosis (Listeria monocytogenes)

Norovirus Infection (aka Norwalk virus, calicivirus, viral gastroenteritis)

Salmonellosis (Salmonella

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foodborne illness (also food borne disease and colloquially referred to as food poisoning)

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1. the chemical and physical reactions which take place during the freezing process;

2. scientific knowledge of the effect of freezing on the tissues of fruits and vegetables; and

3. food microbiology.

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Canning your own food with the boiling water-bath method is simple, safe and fun, and it doesn’t require a huge time investment (learn more by reading the article "Home Canning: How to Can Using the Boiling Water Bath Method"). Most importantly: Home-preserved foods are much better than anything you could find on a store shelf, ever.

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The practice of “putting food by” refers to storing produce for long periods of time, and it is often quite simple.

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Dehydrating food makes it less attractive to moisture-loving bacteria. Removing the water also concentrates flavors in a mighty tasty way, and it’s a fitting trick for fruits and veggies of all kinds.

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Many foods last longer if they are simply dunked in a bath of vinegar. Just as vinegar rids dirty clothes and kitchen countertops of infectious germs, it can be put to the same—though tastier—use with fruits, vegetables and herbs.

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Fermented foods are created by allowing one type of microbe to act on a food substance in order to convert some of its components into alcohols or acids.

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Prevents the growth of microorganisms such as yeasts and other microorganisms.

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1.Fermentation
2.Acidification
3.Drying
4.Root Cellaring
5.Canning
6.Freezing