By MARY CLARE JALONICK and LINDSEY TANNER
WASHINGTON —
Federal officials say one person has died from salmonella poisoning that appears to be linked to eating ground turkey, but the government is still investigating who produced the meat and has not initiated a recall.
Seventy-six people in 26 states have been made sick from the same strain of the disease. The CDC did not say where the person who died became sick and released no details about the death.
The illnesses date back to March, and the CDC said Monday that cultures of ground turkey from four retail locations between March 7 and June 27 showed salmonella contamination, though those are not specifically linked to the illnesses. The agency said preliminary information showed that three of those samples have been linked to the same production establishment but did not name the retailers or the manufacturers.
The Agriculture Department oversees meat safety and would be the agency to announce a recall. The department sent out an alert about the illnesses late last week telling consumers to properly cook their turkey, which can decrease the chances of salmonella poisoning. But the department has not given consumers any further warnings about the source of the tainted meat.
USDA's Food Safety and Inspection Service "has not linked these illnesses to a particular brand, product, or establishment, and therefore has not issued a recall," spokesman Brian Mabry said Tuesday. "We are continuing to investigate this situation."
The CDC said it and USDA were "vigorously working to identify the specific contaminated product or products that are causing illnesses and will update the public on the progress of this investigation as information becomes available."
Food safety advocate Bill Marler, an attorney who has represented victims of the nation's biggest food-borne illness outbreaks, said he believes the three positive samples should prompt a recall.
"Consumers have no idea what to do except not eat ground turkey," he said.
The illnesses are spread all over the country. The states with the highest number sickened were Michigan and Ohio, 10 illnesses each, while nine illnesses were reported in Texas. Illinois had seven, California six and Pennsylvania five.
The remaining states have between one and three reported illnesses linked to the outbreak, according to the CDC: Alabama, Arizona, Georgia, Iowa, Indiana, Kentucky, Louisiana, Massachusetts, Minnesota, Missouri, Mississippi, North Carolina, Nebraska, Nevada, New York, Oklahoma, Oregon, South Dakota, Tennessee and Wisconsin.
A chart on the CDC's website shows cases have occurred every month since early March, with spikes in May and early June. The latest reported cases were in mid-July, although the CDC said some recent cases may not have been reported yet.
University of Pennsylvania bioethicist Art Caplan said the government's handling of the outbreak raises ethical questions about why the public wasn't warned sooner.
"You've got to protect the public health. That's their first and primary value - not industry, not any other goal. They have to warn as quickly as they think there's reasonable evidence for concern," Caplan said.
He said that uncertainty about the outbreak's source might explain the long silence, but added, "the moral duty is to really get the word out as soon as you have evidence of a problem."
CDC spokeswoman Lola Russell said Tuesday it can take three to four weeks to confirm one case. Identifying an outbreak can take considerably longer than that when cases of foodborne illness occur sporadically, in several states, as has happened in the current outbreak, she said.
Russell said the CDC isn't advising the public to avoid eating ground turkey, but does urge people to cook it properly.
Ground turkey is considered safe to eat when the internal temperature reaches 165 degrees. For turkey patties or burgers, internal temperatures on each side should be measured.
Other government advice:
-Refrigerate raw meat and poultry within two hours after purchase, one hour if temperatures in the house exceed 90 F.
-Refrigerate cooked meat and poultry within two hours after cooking.
-Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry.
The CDC estimates that 50 million Americans each year get sick from food poisoning, including about 3,000 who die. Salmonella causes most of these cases and federal health officials say they've made virtually no progress against it.
The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight hours to 72 hours of eating a contaminated product. It is life-threatening to some with weakened immune systems.
Salmonella infections may last about a week and often don't require treatment other than drinking plenty of water and other fluids. Sometimes antibiotics are used when the infection spreads from the intestines. The CDC says some salmonella bacteria have become drug-resistant because of antibiotics used to promote livestock growth.
One of the largest outbreaks last year involved salmonella-tainted eggs that may have sickened as many as 56,000. About 2,000 illnesses were reported, but CDC estimates that only a fraction of illnesses are reported in most outbreaks.
In April, Jennie-O Turkey Store, a division of Hormel, recalled almost 55,000 pounds of frozen, raw turkey burger products linked to an outbreak of a different strain of salmonella. The CDC said then that 12 people were sickened in 10 states.
Tuesday, August 2, 2011
Tuesday, June 28, 2011
Sprouts from Idaho firm linked to illnesses in Washington
Customers urged to discard sprouts from this source
OLYMPIA ¾ A multi-state disease outbreak leads Washington health officials to warn people not to eat alfalfa sprouts or spicy sprout labeled “Evergreen Produce” or “Evergreen Produce, Inc.” The sprouts are linked to nine cases of Salmonella Enteritidis in Washington; cases have also been reported in Idaho, Montana and North Dakota.
The alfalfa sprouts are packaged in 4-ounce and 16-ounce plastic bags with the Idaho company’s pre-printed labels. They are also packaged in 1-pound and 5-pound plastic bags with stick-on labels. The spicy sprouts are packaged in 4-ounce plastic bags with pre-printed labels and 1-pound plastic bags with stick-on labels.
People shouldn’t eat any products containing alfalfa or spicy sprouts from Evergreen Produce — discard them immediately.
The Washington cases of Salmonella Enteritidis occurred in late May and early June among residents of Benton, Ferry, Grant, Spokane, Walla Walla and Whitman counties. Two individuals have required hospitalization.
Salmonellosis is a common infection; about 600 to 800 cases are usually reported each year in our state. It can cause diarrhea, fever, and vomiting. Symptoms usually develop within one to five days after eating contaminated food. Most infected people get better without treatment.
The sprouts were distributed to grocery stores and restaurants in Washington and other Northwest states. The Department of Health urges markets, restaurants, and delicatessens to check their stock immediately and pull all of these products. Retailers and wholesalers who have any of the identified sprouts should separate them from other produce and contact their supplier.
People who have eaten sprouts and become ill should contact their health care provider. Salmonellosis can cause serious illness that can lead to hospitalization and even death. The risk is particularly high for the elderly, people with low immune systems, and the very young.
The U.S. Food and Drug Administration has more information on the sprout investigation (www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm260836.htm).
More information on salmonellosis (www.doh.wa.gov/EHSPHL/factsheet/salmonel.htm) is on the Department of Health Web site.
The Department of Health website (www.doh.wa.gov) is your source for a healthy dose of information. Also, find us on Facebook and follow us on Twitter.
Contacts:
Donn Moyer, CommunicationsOffice360-236-4076
Gordon MacCracken, Communications Office 360-236-4072
OLYMPIA ¾ A multi-state disease outbreak leads Washington health officials to warn people not to eat alfalfa sprouts or spicy sprout labeled “Evergreen Produce” or “Evergreen Produce, Inc.” The sprouts are linked to nine cases of Salmonella Enteritidis in Washington; cases have also been reported in Idaho, Montana and North Dakota.
The alfalfa sprouts are packaged in 4-ounce and 16-ounce plastic bags with the Idaho company’s pre-printed labels. They are also packaged in 1-pound and 5-pound plastic bags with stick-on labels. The spicy sprouts are packaged in 4-ounce plastic bags with pre-printed labels and 1-pound plastic bags with stick-on labels.
People shouldn’t eat any products containing alfalfa or spicy sprouts from Evergreen Produce — discard them immediately.
The Washington cases of Salmonella Enteritidis occurred in late May and early June among residents of Benton, Ferry, Grant, Spokane, Walla Walla and Whitman counties. Two individuals have required hospitalization.
Salmonellosis is a common infection; about 600 to 800 cases are usually reported each year in our state. It can cause diarrhea, fever, and vomiting. Symptoms usually develop within one to five days after eating contaminated food. Most infected people get better without treatment.
The sprouts were distributed to grocery stores and restaurants in Washington and other Northwest states. The Department of Health urges markets, restaurants, and delicatessens to check their stock immediately and pull all of these products. Retailers and wholesalers who have any of the identified sprouts should separate them from other produce and contact their supplier.
People who have eaten sprouts and become ill should contact their health care provider. Salmonellosis can cause serious illness that can lead to hospitalization and even death. The risk is particularly high for the elderly, people with low immune systems, and the very young.
The U.S. Food and Drug Administration has more information on the sprout investigation (www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm260836.htm).
More information on salmonellosis (www.doh.wa.gov/EHSPHL/factsheet/salmonel.htm) is on the Department of Health Web site.
The Department of Health website (www.doh.wa.gov) is your source for a healthy dose of information. Also, find us on Facebook and follow us on Twitter.
Contacts:
Donn Moyer, CommunicationsOffice360-236-4076
Gordon MacCracken, Communications Office 360-236-4072
Thursday, June 23, 2011
High level of shellfish toxin found in mussels
Thursday, June 23, 2011 - 11:06
BY DEBORAH TRACY
The Daily World
The state Department of Health says mussels from the Grays Harbor area are unsafe to eat because of high levels of a toxin that causes paralytic shellfish poisoning.
According to the department's website, all Grays Harbor is closed to the sport harvest of all species of clams, oysters, mussels and other marine invertebrates, such as the moon snail. At present, the closure does not apply to crabs or shrimp
.
Commercial oyster growers in Grays Harbor and Willapa Bay are sending lot by lot samples to the Department, which will test each lot before clearing it for sale, said Frank Cox of the Department of Health.
Mussels serve as a "canary in the coal mine" warning system that alerts officials to the possibility of a toxic bloom in the ocean waters that could affect other shellfish, said Cox, marine biotoxin coordinator for the state Health Department.
On Monday, mussels taken from a test site in Westport tested at a level more than three times the state's threshold for paralytic shellfish poisoning.
Plankton monitors off the shore near Grayland are also detecting the toxic plankton in marine waters, Cox said.
"Mussels are our early warning system because they pick up the toxin quicker than most other shellfish," he said.
The danger, according to Cox, is PSP levels can skyrocket quickly. Graphs of toxin levels in the past when toxin blooms have occurred reveal an almost vertical line in the rise of toxin levels. "Cell reproduction is very rapid and shellfish can go toxic very quickly," he said.
Sport harvesting of shellfish is prohibited on local beaches each year from April 1 to Oct. 31 because of the possibility of high PSP levels, a natural phenomenon.
The organism responsible for the poisoning is a naturally occurring plankton in the waters of the Northwest, Cox said.
There aren't a lot of areas where people can access mussels, but they should not consume mussels at this time.
BY DEBORAH TRACY
The Daily World
The state Department of Health says mussels from the Grays Harbor area are unsafe to eat because of high levels of a toxin that causes paralytic shellfish poisoning.
According to the department's website, all Grays Harbor is closed to the sport harvest of all species of clams, oysters, mussels and other marine invertebrates, such as the moon snail. At present, the closure does not apply to crabs or shrimp
.
Commercial oyster growers in Grays Harbor and Willapa Bay are sending lot by lot samples to the Department, which will test each lot before clearing it for sale, said Frank Cox of the Department of Health.
Mussels serve as a "canary in the coal mine" warning system that alerts officials to the possibility of a toxic bloom in the ocean waters that could affect other shellfish, said Cox, marine biotoxin coordinator for the state Health Department.
On Monday, mussels taken from a test site in Westport tested at a level more than three times the state's threshold for paralytic shellfish poisoning.
Plankton monitors off the shore near Grayland are also detecting the toxic plankton in marine waters, Cox said.
"Mussels are our early warning system because they pick up the toxin quicker than most other shellfish," he said.
The danger, according to Cox, is PSP levels can skyrocket quickly. Graphs of toxin levels in the past when toxin blooms have occurred reveal an almost vertical line in the rise of toxin levels. "Cell reproduction is very rapid and shellfish can go toxic very quickly," he said.
Sport harvesting of shellfish is prohibited on local beaches each year from April 1 to Oct. 31 because of the possibility of high PSP levels, a natural phenomenon.
The organism responsible for the poisoning is a naturally occurring plankton in the waters of the Northwest, Cox said.
There aren't a lot of areas where people can access mussels, but they should not consume mussels at this time.
Petting Zoo's and Your Health
Summer is upon us and petting zoos and animal exhibits are a popular attraction at fairs and events. While petting zoos are a fun way for children and families to learn about animals, it is important to remember to wash your hands after feeding or handling the animals.
Many animals carry microorganisms (germs) that can be transmitted to humans and cause illness. Common examples of these microorganisms include E. coli, Salmonella and Campylobacter. These germs can not only be found in animal feces but also on their skin and fur as well. Young children are especially susceptible to these illnesses because they often put unwashed hands in their mouths and because their immune systems aren’t as strong as older children and adults.
The best way to protect yourself and your family is to remember to wash your hands with soap and water after coming in contact with animals. Hand sanitizer is also an effective way to prevent transmission of microorganisms but is most effective when used in conjunction with proper handwashing. Additional precautions can also be taken. These include not eating or drinking in animal contact areas, do not allow your child to use a pacifier while interacting with animals and do not kiss the animals.
If you have any additional questions or concerns please contact the Environmental Health Staff at (360) 249-4413.
Many animals carry microorganisms (germs) that can be transmitted to humans and cause illness. Common examples of these microorganisms include E. coli, Salmonella and Campylobacter. These germs can not only be found in animal feces but also on their skin and fur as well. Young children are especially susceptible to these illnesses because they often put unwashed hands in their mouths and because their immune systems aren’t as strong as older children and adults.
The best way to protect yourself and your family is to remember to wash your hands with soap and water after coming in contact with animals. Hand sanitizer is also an effective way to prevent transmission of microorganisms but is most effective when used in conjunction with proper handwashing. Additional precautions can also be taken. These include not eating or drinking in animal contact areas, do not allow your child to use a pacifier while interacting with animals and do not kiss the animals.
If you have any additional questions or concerns please contact the Environmental Health Staff at (360) 249-4413.
Friday, June 17, 2011
4 sickened with E. coli after visiting Everett animal farm
By Sharon Salyer, Herald Writer
Four people, including two children, have been sickened with E. coli infections after recent visits to the city of Everett's animal farm.
"It's a reminder that all petting zoos have a hazard," said Dr. Gary Goldbaum, health officer for the Snohomish Health District.
All four people were sickened with vomiting and diarrhea. Both children are under the age of 5. One was hospitalized for several days at Seattle Children's Hospital but has since been discharged, Goldbaum said.
The two adults were both under age 30, he said. One was a city employee who worked at the farm.
None of the other three people who became ill was hospitalized.
There are no other suspected cases, Goldbaum said. However, anyone who has visited the animal farm since its opening on June 4 and had bouts of vomiting and diarrhea should contact their medical clinic, he said. Be sure to mention the visit to the animal farm, he added.
The exact type of E. coli the people have been sickened with has not yet been identified, but Goldbaum suspects it will be E. coli O157:H7, which has caused numerous food outbreaks in the past.
The bacterium resides in the intestines of animals.
The animal farm, run by Everett's parks department, has 25,000 visitors each year. The animals kept there include sheep, calves, piglets, chickens, goats, ducks, a horse, a pony and bunnies.
The city has no plans to temporarily close the animal farm, said spokeswoman Kate Reardon. It will operate on its normal hours of 10 a.m. to 4 p.m. daily through Aug. 14.
The city spent three and a half hours thoroughly cleaning the farm after learning that all four people sickened with E. coli had recently been on the animal farm site, she said.
Both she and Goldbaum said they feel it is safe for children to visit the animal farm, but they emphasized the importance of having children vigorously wash their hands after being in contact with farm animals.
The message doesn't just apply to petting zoos, but to fairs and farms that families may visit in the summer time, Goldbaum said.
"It's essential that children be monitored … and that everyone washes their hands carefully after touching anything at the petting zoo," Goldbaum said. "It's important to make sure you're protecting yourself against infections."
Sharon Salyer: 425-339-3486 or salyer@heraldnet.com
© 2011 The Daily Herald Co., Everett, WA
Four people, including two children, have been sickened with E. coli infections after recent visits to the city of Everett's animal farm.
"It's a reminder that all petting zoos have a hazard," said Dr. Gary Goldbaum, health officer for the Snohomish Health District.
All four people were sickened with vomiting and diarrhea. Both children are under the age of 5. One was hospitalized for several days at Seattle Children's Hospital but has since been discharged, Goldbaum said.
The two adults were both under age 30, he said. One was a city employee who worked at the farm.
None of the other three people who became ill was hospitalized.
There are no other suspected cases, Goldbaum said. However, anyone who has visited the animal farm since its opening on June 4 and had bouts of vomiting and diarrhea should contact their medical clinic, he said. Be sure to mention the visit to the animal farm, he added.
The exact type of E. coli the people have been sickened with has not yet been identified, but Goldbaum suspects it will be E. coli O157:H7, which has caused numerous food outbreaks in the past.
The bacterium resides in the intestines of animals.
The animal farm, run by Everett's parks department, has 25,000 visitors each year. The animals kept there include sheep, calves, piglets, chickens, goats, ducks, a horse, a pony and bunnies.
The city has no plans to temporarily close the animal farm, said spokeswoman Kate Reardon. It will operate on its normal hours of 10 a.m. to 4 p.m. daily through Aug. 14.
The city spent three and a half hours thoroughly cleaning the farm after learning that all four people sickened with E. coli had recently been on the animal farm site, she said.
Both she and Goldbaum said they feel it is safe for children to visit the animal farm, but they emphasized the importance of having children vigorously wash their hands after being in contact with farm animals.
The message doesn't just apply to petting zoos, but to fairs and farms that families may visit in the summer time, Goldbaum said.
"It's essential that children be monitored … and that everyone washes their hands carefully after touching anything at the petting zoo," Goldbaum said. "It's important to make sure you're protecting yourself against infections."
Sharon Salyer: 425-339-3486 or salyer@heraldnet.com
© 2011 The Daily Herald Co., Everett, WA
Thursday, May 12, 2011
Expert advice on summer skin care
From sunburns to dry, flaky skin to germ-laden beauty supplies, summer weather can be tough on your skin and beauty routine. USA TODAY's Michelle Healy asks skin care experts for advice on keeping your face and skin healthy and protected in the season ahead:
Sunscreen:You should be applying sunscreen all year round but come warm weather and even more opportunities to be outdoors, the most important thing you can do to care for your skin is using "sunscreen, sunscreen, sunscreen," says Sonia Badreshia-Bansal, a dermatologist in East Bay, Calif., and clinical instructor at the University of California, San Francisco. She recommends zinc-based sunblocks for best protection and stresses the importance "all skin types and ethnicities" reapplying it every two hours as people become more active.
And all skin types and ethnicities require daily use of sunscreen. "Even darker skin tones are susceptible to sunburns, skin cancers, brown spots, and wrinkles, just like Caucasian skin," says Badreshia-Bansal.
If you're using "photosensitizing topical or oral medications, such as antibiotics or retinoid products it is even more important to practice this basic step," she says.
A growing number of moisturizers and foundations now contain sunscreen, but users typically put on these products sparingly and do not reapply them regularly, so "you may not be getting the full SPF (sun protection factor) you need," says dermatologist Jocelyn Lieb, associate director of Advanced Dermatology P.C. in Ridgewood, N.J.
"A moisturizer with a strong SPF of at least 50 can be used without an additional sunblock," she says. "But otherwise it's best to first put on a sunscreen with an SPF of 30 or more, followed by moisturizer and foundation or base, if you use it."
Some brands of mineral makeup are promoted as offering UV protection, often because they contain a high content of titanium dioxide and zinc oxide, two ingredients commonly found in traditional sunscreen. But "the jury is still out" on the level of protection they provide, says Lieb.
Neglected places:The chest, back of hands, ears and lips are often neglected when it comes to sun protection, but they also need shielding from the sun's damaging rays, says dermatologist Joshua Zeichner, director of Cosmetic and Clinical Research at Mount Sinai Hospital's Department of Dermatology in New York.
An opaque lipstick (preferably with an SPF rating of 15 or above applied every two hours) or a sports stick with sunscreen are good bets to protect the lips, but avoid wearing plain petroleum jelly or lip glosses that don't include sunscreen before spending considerable time in the sun, says Lieb. "They can act like baby oil, absorbing UV rays and leading to sunburns."
To get dry, flaky skin prepped for summer exposure, gently exfoliate to give the skin a smoother and brighter appearance. "You're not only removing dead skin cells from the surface of the skin, you're also removing dirt and oil," says Zeichner. Whether it's an over-the-counter body scrub or microdermabrasian kit, he recommends limiting the process to once a week and never exfoliating sunburned skin. Exfoliation is also a must if you use a sunless tanning product to help ensure even coverage, he says.
es. Loofah sponges, for example, may be great at removing dead skin cells, but dermatologist Jocelyn Lieb doesn't recommend them because they "offer the perfect warm, wet, dark environment for bacteria to grow."
Mascara, eye shadow or any other eye-area makeup "should immediately be tossed if you've had any recent eye infections such as conjunctivitis," says dermatologist Sonia Badreshia-Bansal.
In fact, old eye makeup goes "off" in texture and color and can also breed bacteria that causes eye irritation or infection, says celebrity makeup artist Sandy Linter, co-author of The Makeup Wakeup: Revitalizing Your Look at Any Age.
Under normal circumstances, manufacturers typically recommend discarding mascara two to four months after purchase, because of repeated microbial exposure during use and the risk of eye infections, according to the Food and Drug Administration. The FDA notes that eye makeup "has a shorter shelf life than other cosmetics."
Figuring out beauty products' shelf-life can be difficult, given that expiration dates are not mandatory. Even when they are posted, they are general guidelines, says the FDA, and products may start to degrade before the expiration date if not stored properly.
Zeichner recommends tossing any product that "doesn't look right, smell right or isn't working the way it did initially."
Sunscreen:You should be applying sunscreen all year round but come warm weather and even more opportunities to be outdoors, the most important thing you can do to care for your skin is using "sunscreen, sunscreen, sunscreen," says Sonia Badreshia-Bansal, a dermatologist in East Bay, Calif., and clinical instructor at the University of California, San Francisco. She recommends zinc-based sunblocks for best protection and stresses the importance "all skin types and ethnicities" reapplying it every two hours as people become more active.
And all skin types and ethnicities require daily use of sunscreen. "Even darker skin tones are susceptible to sunburns, skin cancers, brown spots, and wrinkles, just like Caucasian skin," says Badreshia-Bansal.
If you're using "photosensitizing topical or oral medications, such as antibiotics or retinoid products it is even more important to practice this basic step," she says.
A growing number of moisturizers and foundations now contain sunscreen, but users typically put on these products sparingly and do not reapply them regularly, so "you may not be getting the full SPF (sun protection factor) you need," says dermatologist Jocelyn Lieb, associate director of Advanced Dermatology P.C. in Ridgewood, N.J.
"A moisturizer with a strong SPF of at least 50 can be used without an additional sunblock," she says. "But otherwise it's best to first put on a sunscreen with an SPF of 30 or more, followed by moisturizer and foundation or base, if you use it."
Some brands of mineral makeup are promoted as offering UV protection, often because they contain a high content of titanium dioxide and zinc oxide, two ingredients commonly found in traditional sunscreen. But "the jury is still out" on the level of protection they provide, says Lieb.
Neglected places:The chest, back of hands, ears and lips are often neglected when it comes to sun protection, but they also need shielding from the sun's damaging rays, says dermatologist Joshua Zeichner, director of Cosmetic and Clinical Research at Mount Sinai Hospital's Department of Dermatology in New York.
An opaque lipstick (preferably with an SPF rating of 15 or above applied every two hours) or a sports stick with sunscreen are good bets to protect the lips, but avoid wearing plain petroleum jelly or lip glosses that don't include sunscreen before spending considerable time in the sun, says Lieb. "They can act like baby oil, absorbing UV rays and leading to sunburns."
To get dry, flaky skin prepped for summer exposure, gently exfoliate to give the skin a smoother and brighter appearance. "You're not only removing dead skin cells from the surface of the skin, you're also removing dirt and oil," says Zeichner. Whether it's an over-the-counter body scrub or microdermabrasian kit, he recommends limiting the process to once a week and never exfoliating sunburned skin. Exfoliation is also a must if you use a sunless tanning product to help ensure even coverage, he says.
es. Loofah sponges, for example, may be great at removing dead skin cells, but dermatologist Jocelyn Lieb doesn't recommend them because they "offer the perfect warm, wet, dark environment for bacteria to grow."
Mascara, eye shadow or any other eye-area makeup "should immediately be tossed if you've had any recent eye infections such as conjunctivitis," says dermatologist Sonia Badreshia-Bansal.
In fact, old eye makeup goes "off" in texture and color and can also breed bacteria that causes eye irritation or infection, says celebrity makeup artist Sandy Linter, co-author of The Makeup Wakeup: Revitalizing Your Look at Any Age.
Under normal circumstances, manufacturers typically recommend discarding mascara two to four months after purchase, because of repeated microbial exposure during use and the risk of eye infections, according to the Food and Drug Administration. The FDA notes that eye makeup "has a shorter shelf life than other cosmetics."
Figuring out beauty products' shelf-life can be difficult, given that expiration dates are not mandatory. Even when they are posted, they are general guidelines, says the FDA, and products may start to degrade before the expiration date if not stored properly.
Zeichner recommends tossing any product that "doesn't look right, smell right or isn't working the way it did initially."
Tuesday, May 3, 2011
Taylor Farms Pacific, Inc. Recalls Grape Tomatoes Due to Salmonella Risk
ontact:
Consumer:
(209) 835-6300
Media:
Gurjit Shergill, Vice President of National Quality Systems
(209) 835-6300 ext. 186
FOR IMMEDIATE RELEASE - May 2, 2011 - Taylor Farms Pacific, Inc. of Tracy, CA has been notified by grower Six L’s that a specific lot of grape tomatoes supplied to Taylor Farms Pacific may be contaminated with Salmonella. This product has been recalled by Six L's.
This lot of grape tomatoes was used in the following products made by Taylor Farms Pacific for Albertsons, Raley's, Safeway, Savemart, Sam's Club, & Walmart and is being voluntarily recalled as a precautionary measure. No illnesses have been reported.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy people may experience fever, nausea, vomiting, diarrhea (which may be bloody), and abdominal pain. In rare cases the organism can get into the bloodstream and cause more serious complications. For more information visit the Centers for Disease Control and Prevention's website at www.cdc.gov.
------Click on the title of this release for a detailed listing of affected products.------
Consumer:
(209) 835-6300
Media:
Gurjit Shergill, Vice President of National Quality Systems
(209) 835-6300 ext. 186
FOR IMMEDIATE RELEASE - May 2, 2011 - Taylor Farms Pacific, Inc. of Tracy, CA has been notified by grower Six L’s that a specific lot of grape tomatoes supplied to Taylor Farms Pacific may be contaminated with Salmonella. This product has been recalled by Six L's.
This lot of grape tomatoes was used in the following products made by Taylor Farms Pacific for Albertsons, Raley's, Safeway, Savemart, Sam's Club, & Walmart and is being voluntarily recalled as a precautionary measure. No illnesses have been reported.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy people may experience fever, nausea, vomiting, diarrhea (which may be bloody), and abdominal pain. In rare cases the organism can get into the bloodstream and cause more serious complications. For more information visit the Centers for Disease Control and Prevention's website at www.cdc.gov.
------Click on the title of this release for a detailed listing of affected products.------
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