MTR Sambar Powder Recalled by SHRI SHIVA Foods, Inc. Due to Possible Salmonella Contamination

On November 7, 2016, The U.S. Food and Drug Administration (FDA) announced that SHRI SHIVA Inc., of Long Island City, NY, issued a recall of MTR Sambar Powder because it may be contaminated with Salmonella. When a company announces a recall, market withdrawal or safety alert, the FDA posts the company’s announcement as a public service.

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Shell Eggs Voluntarily Recalled by Good Earth Egg Company throughout Midwest Due to Possible Salmonella

On October 3, 2016, The U.S. Food and Drug Administration (FDA) announced that the Good Earth Egg Company LLC of Bonne Terre, Missouri has issued a voluntary recall of its shell eggs that have the potential to be contaminated with Salmonella. When a company announces a recall, market withdrawal, or safety alert, the FDA posts the company’s announcement as a public service.

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Jury awards $70 million to woman who blamed J&J powder for cancer

After only 3 hours of deliberations, a St. Louis jury awarded $70 million in compensation and punitive damages to a California woman who blamed her ovarian cancer on Johnson & Johnson’s talcum powder. This is the third straight trial Johnson & Johnson has lost over claims that its talcum powder can cause ovarian cancer. Earlier this year, juries awarded verdicts of $72 million and $55 million against the company in the first two talcum powder claims to go to trial. All three cases contended that J&J knew there was a risk of ovarian cancer linked to its Baby Powder and Shower to Shower products yet failed to warn customers of that risk. While the company plans to appeal the recent verdict, plaintiffs’ lawyers are hoping these two outcomes will motivate the company to try and settle the nearly 1,700 outstanding talc cases filed against J&J. The company denied any wrongdoing and stated that it takes questions about the safety of its products very seriously.

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Vibriosis Food Poisoning

Vibriosis is a foodborne illness caused by eating food that is contaminated with vibrio bacteria. Typically people become infected by eating undercooked or raw seafood, such as shellfish (especially oysters). Vibrio bacteria are more prevalent between May and October when the water is warmer. About 80% of vibriosis infections happen during this time period.

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Salmonella Food Poisoning

Salmonellosis is the illness caused by consuming food contaminated with Salmonella. Young children and older adults have a higher risk of being affected by Salmonella. Potential food sources for Salmonella outbreaks include eggs, poultry, meat, unpasteurized milk or juice, cheese, and contaminated raw fruits and vegetables.

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Listeria Food Poisoning

Listeriosis is a serious infection caused by eating food contaminated with Listeria monocytogenes bacteria. Older adults, pregnant women, newborns, and adults with weakened immune systems are primarily at risk of being affected by listeriosis.

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E. coli Food Poisoning

People who eat food contaminated with E. coli can become ill within 2-8 days, with the average being 3-4 days. Usually they will experience symptoms such as bloody diarrhea and vomiting. Most people will recover within a week, but some cases will be more severe and last longer.

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Clostridium Perfringens Food Poisoning

lostridium perfringens, or perfringens food poisoning, is one of the most common causes of foodborne illnesses in the United States. The illness is caused by eating foods contaminated with clostridium perfringens bacteria. Beef, poultry, gravies, and dried or pre-cooked foods are common sources of clostridium perfringens infections. Clostridium perfringens infection often occurs when foods are prepared in large quantities and kept warm for a long time before serving. Outbreaks often happen in institutions, such as hospitals, school cafeterias, prisons, and nursing homes, or at events with catered food.

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Campylobacter Food Poisoning

Campylobacter is a common cause of diarrheal illness and is caused by the bacteria Campylobacter jejuni. The most frequent food sources causing campylobacter are raw and undercooked poultry, unpasteurized milk, and contaminated water.

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Botulism Food Poisoning

Botulism is a rare but serious paralytic illness caused by a nerve toxin produced by the germ Clostridium botulinum. This toxin is extremely dangerous and can affect your nerves, cause paralysis, and even lead to death. Foodborne botulism is caused by eating foods that contain the botulinum toxin. The most frequent source of botulism is home-canned foods that have been prepared in an unsafe manner.

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Cheese Products Voluntarily Recalled by Kuster’s in Multiple States Due to Possible Listeria Contamination

On Oct. 12, 2016, The U.S. Department of Agriculture’s Food Safety and Inspection Services (FSIS) announced that Kuster’s Inc. of Camden, MI issued a Voluntary Recall of 14,238 pounds of its shredded, sliced and cubed cheese that may be contaminated with Listeria monocytogenes. According to the USDA Recall Classifications, a voluntary recall is issued when a company announces a recall, market withdrawal, or safety alert. The FDA posts the company’s announcement as a public service. The FDA does not endorse either the product or the company.

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Shigellosis Food Poisoning

Shigellosis is an intestinal disease caused by Shigella bacteria. Potential food sources for shigellosis outbreaks include raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler.

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Cyclosporiasis Food Poisoning

Cyclosporiasis is an intestinal illness caused by a parasite. Foodborne outbreaks of cyclosporiasis have been linked to various types of fresh produce (imported berries, lettuce, and basil). Symptoms usually start a week after consuming the contaminated food but can appear anywhere from 1-14 days after consumption.

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