Salmonella Outbreak – 3 Key Ideas In The Aftermath

Posted on 04-29-2018 by
Tags: Salmonella , food law


At the end of the day it is the consumer who is a last line of defense.

 

By: Dwight Spencer

It has been eleven days since the CDC issued this statement concerning a Salmonella outbreak. The culprit: shell eggs. Twenty-three people are currently sick in 9 states.

There is a high likelihood more cases will be linked to the outbreak. With multiple hospitalizations, this outbreak has become very concerning. I am happy to report that at the time of this writing zero deaths have been reported, clean-up and containment methods are in place, and (hopefully) those with the contaminated product are disposing of it and are aware of the dangers. I would call this a lucky miss from the standpoint of no fatalities, but it is also important not to dismiss this and move on.

 This outbreak is still ongoing. But with a recall, we hope it will be over soon.

So, where do we go from here?

I believe it is important to glean three important lessons from yet another outbreak:

  • Knowledge – What is Salmonella?
  • Safety – How can I prevent it?
  • Preparation – What is the best way to prepare eggs?

What is Salmonella Braenderup?

The simple answer: it’s a bacterium. Most bacteria are necessary in our lives. They help us digest food, fight certain diseases, even give us nutrients. Less than 1% of bacteria are dangerous to people, so when an outbreak occurs, it is important to listen and follow directions. That 1%, even though invisible to the naked eye, can cause the most damage.

For expanded coverage, read The Lange Law Firm's full article Salmonella Outbreak – 3 Key Ideas In The Aftermath

For insights into food safety, read The Lange Law Firm's blog Make Food Safe

 

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