Restaurant Law Group

The notorious NY Health Department shut down over 1700 restaurants in 2009, 27 percent more than in 2008. According to the Daily News, it wasn’t because more restaurants were violating the rules, it was because the Health Department actually got around to inspecting almost all of them.
Apparently not so concerned with trans fats and calorie [...]

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USDA scientists have developed an ultra-small nanotechnological device that can detect salmonella in foods, and could be adapted to detect other pathogens. The device includes an organic fluorescent dye which, when it finds salmonella, “lights up” so that it can be seen more easily.

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Norfolk News TV News report
The Virginia Department of Health is posting the status of restaurants’ smoking policies on its website.
Pretty bold move, actually, for a state that was founded on tobacco and no doubt reels under its power still.

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Though the chances are low to contract food-borne illnesses from prebagged salads, scientists in the UK are predicting an increase in food poisoning because consumers are increasingly preferring them.
Part of the problem is that the salads are often marked “pre-washed,” so consumers don’t think they need to wash them again — thoroughly.

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Research conducted at the Imperial College London reveals the method by which salmonella bacteria attach themselves to vegetables, particularly salad leaves. Normally found in the intestines of animals, the bacteria can infect produce through contaminated water, fertilizer, or during processing.
The scientists studied the way the salmonella actually attach themselves to salad leaves, figuring that once [...]

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The FDA has approved the use of irradiation to kill potentially harmful bacteria on iceberg lettuce and spinach, according to the Washington Post. Though the agency does allow the irradiation of meat, this is the first time it has approved it for produce. The measure is meant to stem the chances of foodborne illnesses.

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The Kentucky Public Health Department is taking measures to ensure its citizens that it is actively involved in food safety. The program, “Good Agricultural Practices,” or GAPS, developed by the Kentucky produce industry, is a series of best practices to help farmers and processors keep down the risk of contamination.
The program includes monitoring water quality, [...]

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Secretary of Agriculture Ed Schafer today announced that beginning next month, the USDA will begin listing retail stores with meat and poultry products involved in Class I recalls - those of the most serious concern to public health.
The list of all grocery stores, convenience stores and big-box food clubs will be on the FSIS website. [...]

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In a recent study conducted by the Harvard School of Public Health (before the tomato salmonella epidemic), a majority of Americans said that they believe the food supply is safe, though they’re not particularly comfortable with foods imported from Mexico or China.
Those responding that America’s food supply was either very safe or somewhat safe topped [...]

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The FSIS, Food Safety and Inspection Service, a branch of the USDA, explains why there are more cases of foodborne illnesses in the summer.
Naturally, bacteria like the summer weather — hot and humid. They multiply faster in hotter temperatures, especially when the humidity is high, too.
But the human factor causes most illnesses. Summertime activities such [...]

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