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More than 500 fell ill between September 2008 and January 2009, and as many as eight have died, thanks to contaminated peanut butter. Here's how salmonella got into our food supply during this and past outbreaks, and how we might keep it out in the future
February 10, 2009 |
Ask the Experts
The bacterium that sickened more than 400 across the U.S. and killed three is resistant to many sterilization techniques
Technology exists that destroys disease-causing bacteria in food. We use it more--and in some cases, less--than you might think
Ask the Experts
Mickey Parish, chair of the Nutrition and Food Science Department at the University of Maryland, explains
60-Second Science
How long can the bacterium survive in food?
The oversight is only the most recent of “instances over the last several years” in which “the FDA has not been able to catch some of these things as quickly as I expect them to catch,” Obama told the Today Show
A new tool tracks diseases, contaminants and other threats as they occur worldwide
The Food and Drug Administration (FDA) found that on 12 occasions in 2007 and 2008, Peanut Corporation of America (PCA) sent out peanut butter and peanut paste even though it knew there was salmonella in the ingredients or finished products
Spring 2008 salmonella outbreak linked to irrigation water on a Mexican farm
Some 79 people in 21 states were sickened between 2006 and 2008 with a bacterial infection linked to contaminated pet food -- the first time human Salmonella enterica illness has been traced to a contaminated animal food plant
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