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Some people are pretty good in the kitchen. Others are spectacular. A few, it seems, are simply heavenly. And now, Nancy Simoes, of Miami, has accomplished with fried salami what few other chefs could possibly replicate.

You see, Simoes was frying three pieces of salami in a skillet for breakfast. When she expertly flipped the first, she was surprised to find the letter "G.” When she flipped the second, she got the letter “O.” This one was charred into the salami as well.

Simoes then thought to herself, “how cool would it be if the third letter was a D?” She also prayed a bit, we’re guessing.

And, sure enough. When she flipped the last, the three pieces spelled “GOD.” Hmm. "I can't make this up," Simoes said. "It's there in the burn marks.”

Well. Good for Simoes. Personally, I'm simply left wondering how it tasted . . .

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Wisconsin health officials have announced that bags of Kleen-Pak brand fresh spinach are being recalled after Salmonella was discovered during routine food safety testing. Kleen-Pak, of Milwaukee, is working closely with health officials to facilitate the recall.

The precautionary recall involves approximately 8,000 packages distributed to grocery stores in the Milwaukee, southern Wisconsin, and parts of Illinois. An additional 1,200 pounds of spinach were distributed to food wholesalers and restaurants. Jane Larson, spokeswoman for the Wisconsin Department of Agriculture, Trade and Consumer Protection, confirmed that the recall was prompted by routine testing, and there have not been any reports of illness.

Jerry Kowaleski, vice president of Kleen-Pak of Milwaukee, confirmed that the spinach had been packaged almost two weeks ago. As a result, "people may [still] have a package of it in their refrigerator at home," he said. In turn, consumers are advised to either discard any 10-ounce bags of Kleen-Pak curly-leaf fresh spinach with the listed "use by dates" of April 29, April 30 and May 1, or return the bags to the store where they made the purchase.

The precautionary recall is NOT associated with the ongoing national investigation of salmonella contamination of peanut butter products, pistachios or alfalfa sprouts.

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Pigs never get a fair shake. No matter how you slice it, they’re typically associated with mud, and get the brunt of most jokes. And, today, once again, they’re in desperate need of more lipstick.

Although the current swine flu is transmitted between people, has nothing to do with “swine,” and pork is entirely safe to eat (assuming, as always, you cook it), pigs are getting hammered by the press. The media coverage has been so anti-pig that many countries no longer import pork. The World Health Organization has raised the alert level for swine flu, and Egypt (usually not swayed by extremist views) just announced it’s about to kill every pig within its borders. Thus, after enduring days of eviscerating (no pun intended) media coverage, between 300,000 to 400,000 innocent cob rollers could easily lose their lives.

Not a good week for pigs . . .

This also can’t be (and isn’t) good for the U.S. pork industry. As we all know, the epicenter of the flu outbreak was Mexico. We initially thought (correctly) that people were getting sick from other people. Things went really south for pigs, however, when false rumors suggested the flu originated in a Smithfield Foods Mexican pork plant. After Associated Press ran the story (oops), countless Bloggers (not us) attempted to blame the outbreak on "factory farming.” The only “fabrication” relating to flu, however, was the story itself.

We soon verified that the virus was NOT connected to Smithfield, its operations or . . . its pigs. Rather, as reported previously, the illness morphed from a hybrid of hog and avian flu strains (or, the hybrid A/H1N1 flu strain), which resides in people—not swine.

Thus, as industry attempted to set the record straight, even the Obama Administration chimed in. Officials announced repeatedly that pork products were “perfectly safe.” "I want to reiterate,” pleaded Agriculture Secretary Tom Vilsack, “this is NOT an animal health or food safety issue.”

Why, then, are people so hoggish about swine? Well, that’s easy. Not long ago, some doctor, in some lab, and in some report, thought it would be clever to name this new “hybrid” illness “swine flu.” And, it stuck. In turn, media and bloggers alike (we’re guilty too) scoured “Google Images” to find the best pig photo to hammer the message home. The cool images stuck too.

So, how to fix it? Well, I’m sure it sounded like quite the challenge when the first courageous employee (in some swanky board room) asked quietly whether it might be possible to simply, well . . . “change the name.” A raised eyebrow, we’re certain, likely followed by a long pause…

But, that idea stuck too. And, although (admittedly) this is a big ship to turn, industry groups mobilized and are now asking (whoever will listen) to change the name from “swine flu” to something a bit more subtle.

So, what are the current proposals? The two top runners are “North American Flu” and “Hybrid Flu.” Although either sound simple enough, things are never that easy. One need only infuse politics to know that neither idea will likely sell.

Indeed, we anticipate that, when the opportunity comes, “conservatives” will likely argue that any reference to “North American Flu” is merely another attempt by “liberals” to blame the world’s most significant problems on the U.S. In response, liberals will likely retort that the use of “Hybrid Flu” is simply yet another conservative ploy to tarnish alternative fuels and green technology.

Not sure who wins the debate (in the end), but it is sure to come.

Thus, perhaps, we could find middle ground. To the extent the current virus involves a unique and daring blend of both swine and avian flu, maybe something more tasteful, like “Swavian Influenza,” would be easiest to swallow. It sounds exotic, it rolls nicely off the tongue, and (the best part) it’s politically neutral. 

If that doesn't work, a respected friend, with a smirk, suggested "A-1 Influenza" or, even better, "ACME  INFLUENZA" (my favorite).  Move aside, Wile E. Coyote...  And, worst case, we can always do A/H1N1 flu...  Boring, but acceptable. 

So, will any of the proposals work?

Maybe. But, in my mind, only two things are certain. Again, no matter how we slice it, hogs are always the first to get dragged through the mud. And, second, no matter how much lipstick we use, a pig is still (and always will be) a pig.

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Another outbreak solved. As we reported previously, numerous students from the Woodbury Middle School (in Salem, N.H.) and the Florence Rideout Elementary School (in Wilton, N.H.) fell ill after an overnight stay at the Stone Environmental School (in Madison, N.H.). Although approximately 120 children and adults reported some form of illness, only fifteen cases of Salmonella were confirmed. In turn, these illnesses led to the temporary closure of the camp while Department of Health and Human Services (“DHHS”) investigators worked closely with Stone Environmental to locate the source of the problem.

During the ensuing investigation, health officials confirmed that pudding served to the campers was contaminated with Salmonella. Interestingly, however, they also confirmed that the mixer used to prepare the pudding was sanitized by the camp after each use. According to Beth Daley, a DHHS epidemiologist, "the mixer was actually being sanitized in accordance with the manufacturer's specifications."

Nevertheless, it appears that, in addition to using the mixer to prepare pudding, the mixer was also used to prepare scrambled eggs (which can sometimes contain Salmonella). Thus, investigators suspect that a possible defect in the mixer design may have allowed bacteria to get into an area where it couldn't be cleaned out. The mixer has been removed and is undergoing further testing.

In any event, Stone Environmental was pleased that the source of the illness had been found. According to David Freese, executive director of the camp, "our first priority, of course, was the safety of our campers.” And, now that the likely source has been identified, both he and staff are looking forward to reopening soon.

Congratulations to both DHHS and Stone Environmental for their cooperative efforts to find and eliminate the source of these illnesses.

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Food-borne pathogens, like Salmonella, are pretty smart. According to researchers, the bugs “employ a startling array of techniques to skillfully outwit the body’s defense mechanisms and produce illness. Through their expression of genes—the fundamental building blocks of cellular physiology—the microbes ingeniously adapt to varied environments, continuously modifying their disease-causing potential or virulence.” Thus, if food-borne pathogens are outwitting us, how can we outwit them?

Research into the disease-causing potential of Salmonella from two recent NASA space missions may hold promise for improving ways to fight food-borne infections here at home. The studies were conducted because of NASA’s concern that astronauts might be more susceptible to food poisoning in space due to weakened immune systems – an unfortunate, but well-documented effect of microgravity. According to Julie Robinson, program scientist for the International Space Station at NASA's Johnson Space Center in Houston, "the research opens up new areas for investigations that may improve food treatment, develop new therapies and vaccines to combat food poisoning in humans, and protect astronauts in orbit from infectious disease."

Here at home, the studies are good news. Salmonella is a leading cause of food poisoning and related illnesses. According to the CDC, approximately 40,000 cases of Salmonella infections are reported in the United States each year.

The recent Salmonella experiments were flown on shuttle missions to the International Space Station. The experiments allowed researchers to identify a molecular "switch" that controlled Salmonella's response to spaceflight in ways not observed on Earth. The results showed that the space environment causes a short-term alteration in Salmonella virulence – the bacteria in space actually became more virulent than those on Earth.

Interestingly, researchers also discovered that a mechanical force known as "fluid shear," the motion that cells sense as fluid passes over their surface, has a dramatic effect on Salmonella's disease-causing potential. Lower fluid shear conditions, as it turns out, are found both in microgravity and in our intestines. In other words, space travel appears to have "tricked" the bacteria into behaving as though they were in the low fluid shear environment of the intestine, essentially turning on a switch inside the microbe that increases virulence.

The experiments have also helped researchers identify ways to “counter” the virulence effect. A research team led by Cheryl Nickerson, of the Biodesign Institute at Arizona State University in Tempe, found that by adjusting the ion content of the bacteria's environment, you can turn off the increased virulence caused by spaceflight. According to Nickerson, “no one had previously looked at a mechanical force like fluid shear on the disease-causing properties of a microorganism during the infection process." Armed with this discovery, researchers hope that additional research may lead to new interventions, therapies and vaccines for Salmonella and other pathogens.

Nickerson also hopes the benefits of space research will extend beyond infectious pathogens like Salmonella, eventually inspiring new clinical approaches to cancer, aging, bone and muscle wasting diseases, among other earthly afflictions.

Congrats to NASA -- and Nickerson -- for a job well done.

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As food safety lawyers and advocates, we belong to a unique and elite profession.

To be successful, we must each, without exception, be experts in food safety policy, regulation, science, surveillance and litigation. We must also, uniquely, fill dual roles of advocates for clients and leaders for industry.

With this in mind, I share the following creed, which should not only guide our own practice, but (I would hope) might inspire others within the legal profession as well:

We are food safety attorneys and advocates.

Fully realizing the challenges of our chosen profession, by our thoughts and actions, we shall always uphold the prestige, honor and high esprit-de-corps of our practice.

We realize that we are not merely attorneys who arrive to fight, but are elite advocates whose clients expect us to go farther and faster, to fight harder, and to be more successful than any other.

We shall always accord our clients our fullest loyalty, and will always bear in mind the sacred trust we have in the lives of those we accompany into the Courtroom.

We shall demonstrate to others, by our courtesy and care, that we are a well picked and well trained team.

We shall respect the abilities of our adversaries, display unparalleled initiative, and fight fairly with all our might.

We shall prove our ability against our adversaries in the Courtroom, not by quarreling aimlessly or bragging about our deeds.

We shall always realize that cases are won by fighting as a team, and that we fight first to blaze the path for others to follow and carry on.

We, by virtue of our accomplishments, belong to the finest team in the world. By our actions and deeds alone, we speak for our ability.

And, we must always, without fail, strive to uphold the honor and prestige of our practice, making our clients and colleagues not only proud of us, but also of the profession to which we belong.

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As of this morning, the CDC has confirmed a total of 40 swine flu cases in the United States (increased from 20 over the weekend). As noted in our previous post, the current strain is a mutated variant of swine flu which can be transmitted directly from person-to-person. For this and other reasons, the current illnesses are not believed to be related in any way to exposure to pigs or pork products. Click on the following link to visit the CDC Swine Flu Website.

Indeed, according to scientists at the USDA and the CDC, “swine flu viruses are not transmitted by food, so you cannot get swine flu from eating pork or pork products." Moreover, the virus (like other pathogens), even if present (through cross contamination or other means), is easily killed if heated to 160 degrees. In turn, Agriculture Secretary Tom Vilsack confirmed further that "[t]here has been no evidence,” in any event, “that [any] swine have been infected with this virus."

Echoing Vilsack’s comments, the National Pork Producers Council (“NPPC”) likewise confirmed that "pork is safe to eat, and direct contact with swine is not the source of, and U.S. pigs have not been infected with, the hybrid influenza.” According to NPPC, the CDC and the U.S. Department of Homeland Security:

• People cannot get the hybrid influenza from eating pork or pork products. Most influenza viruses, including the swine flu virus, are not spread by food. Eating properly handled and cooked pork products is safe.

• There are no food safety issues related to the hybrid flu that have been identified, according to DHS Secretary Janet Napolitano.

• Preliminary investigations have determined that none of the people infected with the hybrid flu had contact with hogs.

• This virus is very different from that found in pigs.

• The hybrid virus never has been identified in hogs in the United States or anywhere in the world.

• The hybrid virus is contagious and is spreading by human-to-human transmission.

Despite such assurances, however, Russia nevertheless suspended imports of all port products from Alabama, Arizona, Arkansas, California, Florida, Georgia, Kansas, Louisiana, New Mexico, Oklahoma and Texas (Russia has also suspended imports of all meat products from California, Kansas and Texas). Russia also suspended shipments from Mexico, Guatemala, Honduras, Dominican Republic, Colombia, Costa Rica, Cuba, Nicaragua, Panama and El Salvador.

According to the CDC, swine flu is a respiratory disease of pigs caused by type A influenza that regularly causes outbreaks of influenza among pigs. Although the disease normally does not infect humans, human infections have been known to occur in rare instances among people who are exposed to pigs. Until now, however, cases of human-to-human spread of swine flu viruses have been extremely rare. Symptoms resemble those of regular flu but, as demonstrated in the most recent mutation, the virus also has the potential to be fatal.

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As a result of an ongoing Salmonella outbreak being investigated by the CDC and FDA, the FDA has warned consumers to avoid eating raw alfalfa sprouts until further notice.

To date, 31 cases of illnesses with the outbreak strain of Salmonella Saintpaul have been confirmed in Michigan, Minnesota, Pennsylvania, South Dakota, Utah and West Virginia. In turn, most of the individuals who became ill reported eating raw alfalfa sprouts. While some cases reported eating raw sprouts at restaurants, others reported purchasing raw sprouts at the retail level. According to the FDA, the outbreak appears to be an extension of an earlier outbreak in February and March (which involved cases Nebraska, South Dakota, Iowa, Kansas, and Minnesota).  Click on the following link to view the FDA Alfalfa Sprout Notice.

Interestingly, the ongoing investigation has indicated that the Salmonella contamination in harvested sprouts may be may have originated from contaminated alfalfa sprout seeds. Thus, because suspected seed lots have been sold and grown throughout the country, and because washing the harvested products will likely not help, the FDA and CDC have warned consumers not to eat any raw sprouts from any source until further notice. 

According to the FDA, governmental investigators are working closely with the alfalfa sprout industry to identify which alfalfa seeds and sprouts are not affected, so that the current advisory can be refined as quickly as possible. 

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With numerous cases of swine flu reported in Mexico, Canada and now here at home, the United States is stepping up preparations for a possible pandemic.

As a general matter, the swine influenza A (H1N1) virus rarely infects humans. Although sporadic human cases have been reported, the virus is usually associated with exposure to pigs, and rarely transmitted between people.

Recent victims, however, have reported no exposure to swine, and investigators believe that the virus may have mutated and is spreading between humans. Symptoms include fever, lethargy, lack of appetite, coughing, runny nose, sore throat, nausea, vomiting and diarrhea. In some cases, the virus has been fatal.

In years past, there were only a few cases of swine flu reported annually in the United States. As of today, however, the CDC confirmed 20 cases of swine flu in five states:

• California: 7
• Kansas: 2
• New York City: 8
• Ohio: 1
• Texas: 2

These cases are a likely extension of the outbreak in Mexico. As of this afternoon, Mexican President Felipe Calderon said 81 deaths were suspected to be from the outbreak, and 374 people remained hospitalized. Notably, Mexico City has closed all of its schools and universities until further notice because of the virus, and troops were handing out filter masks outside the National Cathedral on Sunday morning. No masses were scheduled at the cathedral, but dozens of worshippers put on masks and went inside the church to pray on their own.

Canada has also confirmed at least six cases of illnesses, while Spain, Israel and New Zealand are investigating possible but unconfirmed cases.

In turn, the CDC is working closely with state and local officials in California, Texas, as well as with health officials in Mexico, Canada and the World Health Organization. In addition to attempting to determine the source of the U.S. infections, investigators are also attempting to determine how easily the virus is transmitted from person to person, and whether additional people may have been infected. Click on the following link to visit the CDC Swine Flu Website. 

As an aside, although the CDC reports that swine flu is not normally transmitted by food, we do know that the virus (like other pathogens), if present, is easily killed if heated to 160 degrees.

In any event, although the U.S. government has now declared “a public health emergency” -- a step Homeland Security Secretary Janet Napolitano said "sounds more severe than really it is,” – this is standard operating procedure which allows federal, state and local agencies to better direct their resources toward prevention and mitigation.

In turn, White House spokesman Robert Gibbs echoed Napolitano's comments confirming that, although the outbreak "is of great concern to the White House, it's certainly not a time to panic."

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The Stone Environmental School, where numerous school children reportedly became sick in recent weeks, temporarily closed after new cases of illness were reported last week. Previously, approximately 70 of 98 students (and staff) from the Woodbury Middle School in Salem, N.H. reported becoming sick after visiting the overnight camp. Last week, an additional 20 of 80 students who stayed at the camp (from Florence Rideout Elementary School in Wilton, N.H.) reported illness as well. Although some of the previous illnesses were caused by Salmonella, it is not yet clear whether the more recent illnesses are in any way related to the camp or exposure to the pathogen.

Nevertheless, the Stone Environmental School voluntarily suspended operations, for at least a few days, to allow health officials to continue their investigation. Click on the folloing link to see the N.H. Department of Health and Human Services Press Release.  According to Dr. Jose Montero, director of public health, "[i]t has been very difficult in this case to trace the exact source of the salmonella bacteria."

Despite a focused investigation, and close cooperation from camp officials, the original source of the Salmonella remains unknown.

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Ok. A little off the beaten path. Admittedly. But, I found the results of a recent poll too interesting to ignore completely.

While most of us know we should avoid trans fats, only 20 percent of us actually know which foods contain them. So says a survey conducted by researchers from the University of Colorado-Denver, and published in the Journal of the American Dietetic Association.

Trans fats, also known as hydrogenated oils, are produced artificially by adding extra hydrogen atoms to unsaturated vegetable oils. Historically, trans fats were favored over conventional oils because of their increased shelf life. Unlike natural oils, however, trans fats have little nutritional value, and reportedly increase the potential risk of cardiovascular disease. In essence, the experts say, trans fats increase a human body's levels of “bad” cholesterol, while lowering the levels of "good" cholesterol.

Notably, in the recent survey, 92 percent of respondents said they had heard of trans fats. Congrats (almost) to all. In turn, of those who actually heard of the fats, nearly 75 percent were aware that consuming the oils could increase the risk of heart disease. Excellent work! Nevertheless, when respondents were asked to identify only three foods that actually contain trans fats, only 21 percent were up to the challenge.  Hmmm.

So, what about the rest of us? Go ahead, ask a colleague. Or, perhaps, ask yourself. Despite all the sensationalism, media coverage, lawsuits (virtually all of which have failed) and general awareness (it would seem) of the subject, are YOU really able to name at least three foods that contain trans fats? The odds, my friends, suggest not.

In any event, just so it's clear, there's no real story (or intent) here. 

Rather, we simply happened to be, well, just a bit curious . . .

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Mother's Day is here in just 2 weeks, Sunday May 10.

For many of us who follow food safety, our earliest memories of safe and wholesome food involve our mothers. We recall sitting at the kitchen table, waiting for mom to serve up one of her great dishes; we remember our "special birthday meal" when we got to pick whatever we wanted to eat; we think about the "clean plate club," and pass on to our children the importance of quality food. Multiple meals per day, 7 days a week, mom was on duty.

Let's do something special to celebrate these women this year. Thank her for all of the things that she's done. Plan a meal and make it for her, just as she has done so many times.

And here's a video of a special Mother's Day tribute you can share with her to let her know how you feel:

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Salmonella has been getting a lot of press these days. On the heals of numerous recalls involving the pathogen in food, we learned today that as many as 50 middle school children from Salem, New Hampshire may have been sickened with Salmonella after attending an overnight camp. On Monday, the Woodbury Middle School contacted the state’s Department of Health and Human Services, advising them that approximately 50 children had called in sick. Many students reported symptoms including vomiting, diarrhea and high fever.

This, of course, prompted an investigation, and health department officials have confirmed, via stool sampling, that at least some students were infected with Salmonella. The number of ill students also continues to rise, with a total of 69 children absent from school yesterday. According to Dr. Jose Montero, the state director of public health, at least one student has been hospitalized.

Notably, last week, all of the sick children attended an overnight camp (at the Stone Environmental School in Madison, NH). In turn, health officials have been interviewing infected children, and are working quickly to determine the specific origin of the outbreak. At this point, it is not clear whether the children were exposed to Salmonella through food or environmental sources.  Thus, we’ll be sure to report if and when the source of the outbreak is confirmed.

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Who says junk food isn’t good for us? Set aside the sensational taste, an exemplary safety record and a virtually limitless shelf-life, you may be shocked to learn that potato chips and Twinkies can also save lives.

Six weeks ago, a legendary circus performer disappeared in the plush forests of Fruitland Park, Florida. Following a stellar performance in front of a lively crowd, Reggie retired backstage. Soon, however, staff discovered that Reggie was missing. And, despite a broad search, Reggie could not be found.

You see, Reggie is a Spider Monkey. Raised in captivity, his disappearance concerned the entire community. Tom Liebel, the circus owner, was devastated. “We loved him,” Liebel said. Even more worried, however, was Reggie’s long time girlfriend – Priscilla.

The news, of course, was hard for Reggie's colleagues to swallow. But, as emotions calmed, Liebel and Priscilla (yes, a monkey) began scouring the community looking for their long time companion. For weeks, their efforts were fruitless. Then, a small glimmer of hope -- Reggie was spotted. Before he could be recovered, however, a vicious dog (and unfortunate timing) scared Reggie back into the bush.

After several weeks, it seemed that Reggie might be gone forever. But, on Monday, he was spotted once again. This time, in a tree. According to witnesses, Reggie looked “lonely and scared.” Following a call to the Lake County Sheriff's Office, Liebel was contacted and told that his monkey had been found. "Me and Priscilla, we hopped in the wagon, and drove 65 mph to Fruitland Park," Liebel said.

While waiting for Liebel and Priscilla to arrive, residents devised a plan to bring Reggie home. Forget health foods like bananas, oranges or (god forbid) nuts, the neighbors coaxed Reggie from his perch with potato chips and Twinkies. They also handed him a can of Coke, which he poured on the ground and promptly sipped up.

Soon after, Liebel arrived. He stopped the wagon, and immediately cut Priscilla loose. According to witnesses, she ran straight to Reggie and smacked her lover a good one. Apparently, she wasn't happy that her boyfirend had left for six weeks. "Oh, she whooped him," resident Cynthia Moreland said. "She scolded him. It was like they had a fight."

Eventually, Priscilla and Reggie hugged, and made up. And, by the next day, all was forgotten. The two primates could be found resting outside Liebel's home in Davenport. "I think he had time to think," Liebel said. "He's now back with his wife."

In any event, despite all the dangers we hear about “junk food,” Reggie and I would disagree. In Fruitland Park (of all possible places), fast food saved the day.

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Oh, how times have changed...

As reports about Somali pirates capturing ocean-going vessels increase in frequency, my own memories of time spent in Somalia came flooding back. Although I never witnessed any Somalis land ashore with armfuls of gold (or, bags of cash), I’ve watched first hand as many returned from sea with an even more spectacular treasure.

Granted, it was a long time ago. In 1993, pirating as a pastime in Somalia had not yet taken hold. Instead, most people kept their feet dry, and only ventured beyond the shores if absolutely necessary.

Inland, Somalia was experiencing a severe drought, and food was extremely scarce. Deployed to the country for months (during Operation Restore Hope) to help feed millions of starving people, we learned quickly that ARMY MREs, while safe and wholesome, tasted awful. And, because with each passing meal they tended to taste even worse, we ended up giving most away to the locals.

Thus, short on our own food, we also found ourselves (like many storied adventurers before us) asking whether, and to what extent, the ocean might satisfy our most extravagant needs. Young and restless, it wasn’t long before we mapped out a plan, commissioned a hardened “crew” of Somali hands, and armed them with dirks, daggers and nets. Heading beyond the coral reefs and into the sparkling shoal, our sailors each gave us a salute (and, we saluted back) as they embarked upon their journey to capture our most wanted trove.

With incredible efficiency, the Somali buccaneers fanned across the ocean, struck their targets with lightning speed, and returned, arms overflowing, with some of the most beautiful lobster we’d ever seen. As the sun set on the Somali coast, and the waters drew dark, we laughed, we sang, and we ate like Kings . . .

Looking back, that probably wasn’t a good idea. At the risk of sounding foolish, I can’t help feeling somewhat guilty as I watch the nightly news. Although it was merely food, we may have been the first ever to so strongly encourage, and then handsomely pay, our Somali corsairs to capture, and then deliver, such an incredible prize.

In any event, in case you were wondering, there’s a deeper (and, still hidden) message here. Food safety stories associated with Somalia (and other struggling countries) are virtually endless. In many countries, millions of people worry daily about finding any food to feed their families. In the end, many die needlessly because they have no food at all. I've watched it happen with my own eyes - and, risked my own life to prevent it.

Trust me. These people would, in an instant, trade their own circumstance for what many here in America repeatedly (and sometimes viciously) attack as our “broken food safety system.” Thus, just to make sure we’re never blinded by our own arrogance, incredible accomplishments and very good fortune, we’ll be sure (in coming posts) to explore the dichotomy between food safety here at home and food safety in those corners of the world which, to put it mildly, are much less fortunate.

In the meantime, enjoy your lobster, and steer clear of Somalia.

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After food recalls are announced, I personally scour my kitchen for evidence of the culprit.

Carefully searching all possible nooks and crannies (sometimes on my hands and knees in the deepest corner of the pantry), I liken the exercise to searching for an Easter basket or, depending on my mood, buried treasure in the Caribbean. The only difference is that if and when I find what I’m looking for, I tend not to eat it. Instead, I take it to the office (given my line of work) to show it to colleagues or put it aside for potential future testing. When the dust settles, I might even burn it – while roasting marshmallows – in the fire pit.

Following most major food product recalls, however, many consumers aren’t quite as diligent. Maybe it’s why some people drive too fast, drink too much on weekends, wander off Bourbon Street (alone) after bar close, or perhaps, even, skydive more than once in their lives.

You see, we now know that, when major food product recalls are announced, many people also don’t bother to check what they’re eating. According to a new study released by Rutgers Food Policy Institute, only about 60 percent of those interviewed reported ever having looked for recalled foods in their homes. Of those that did, only a small fraction said they actually found a recalled product.

Surprisingly, however, when people do find recalled products in their kitchen, not all of them do what they’re told. Rather than throwing the products away, a full 12 percent of those who searched for, and then actually found a recalled food, said they went ahead and ate it anyway, despite the fact it had been pulled from shelves. Hmmm.

In any event, although feeding on the edge may be popular for some, I’m not quite convinced. Do us all a favor, listen to recall warnings and eat healthy. And, remember, if you still need to satisfy that appetite for adventure, there's always Bourbon Street …

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When we think about food safety, we tend to think about hand washing, wearing gloves, refrigeration and thorough cooking. Although these are important, safety goggles are rarely mentioned – until now.

When using fresh prosciutto or produce to slice through a frozen roast or tough steak, eye protection is a must.

Most of us, of course, like to eat food. In a recent article, published in Popular Science, Theodor Gray talks at length about other essential uses. I found his article, Bacon: The Other White Heat, a bit too interesting not to share:

I recently committed myself to the goal (Gray explains), before the weekend was out, of creating a device entirely from bacon and using it to cut a steel pan in half. My initial attempts were failures, but I knew success was within reach when I was able to ignite and melt the pan using seven beef sticks and a cucumber.

No, seriously. The device I built was a form of thermal lance. A thermal lance, typically made of iron instead of bacon, is used to cut up scrap metal and rescue people from collapsed buildings. It works by blowing pure oxygen gas through a pipe packed with iron and magnesium rods. These metals are surprisingly flammable in pure oxygen, releasing a huge amount of heat as they are consumed. The result is a jet of superheated iron plasma coming out of the end of the pipe. For sheer destructive force, few tools match a thermal lance. But iron isn’t the only thing that’s flammable in a stream of pure oxygen.

Bacon is fattening because it contains a lot of chemical energy tied up in its proteins, and especially in its fat. You can release that energy either by digesting it or by burning it with a healthy supply of oxygen. The challenge isn’t creating the heat; it’s engineering a bacon structure strong enough to withstand the stress of a 5,000°F bacon plasma flame.

I used prosciutto (Italian for “expensive bacon”) because it is a superior engineering grade of meat. I wrapped slices of it into thin tubes and baked them overnight in a warm oven to drive off all the water. Then I bundled seven of those together, wrapped them in additional slices, and baked the bundle again until it was hard and dry.

From Table To Torch

To make an airtight, less-flammable outer casing, I wrapped this fuel core with uncooked prosciutto before attaching one end of it to an oxygen hose. You can’t imagine the feeling of triumph when I first saw the telltale signs of burning iron: sparks bursting from the metal, and then a rush of flame out of the other side as I witnessed perhaps the first-ever example of bacon-cut steel. And the lance kept on burning for about a minute.

It turns out there are much easier ways to do this. For example, while researching how to build a vegetarian lance, I hit on the perfect pipe material – hollowed-out cucumbers. The pressure-containment capacity of a standard cucumber is remarkable, and the smooth skin makes it easy to create an airtight seal with the pipe delivering oxygen to the device. A cucumber packed with beef sticks will burn for almost two minutes, and a completely vegetarian version stuffed with breadsticks, though not quite as long-lasting, still produces a very impressive flame.

The lesson here is that food is a source of serious amounts of energy. Pure oxygen helps release it in a much shorter time than usual, but it’s really the chemical energy in the bacon that makes the steel pan burn. Whether it’s worth building a bacon lance to demonstrate this – well, only you can be the judge of that. –THEODORE GRAY

Oh, and one final thought. Because the author is trained in lab safety, please do not try this at home. If you insist, we beg you, at the very least, to use safety goggles...

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The answer, I suppose, depends upon who you ask.

With increased population, improved governmental outbreak surveillance, expanding media coverage, more public awareness, better attentiveness by healthcare professionals and increased frequency (along with substantial improvements) in testing, we might be justified to expect that the numbers of confirmed food-borne illnesses would be climbing like an uncontrolled fever. Nevertheless, according to a recent report issued by the CDC, the incidence of food-borne illnesses over the last three years has actually hit a “plateau.”

The findings are from 2008 data reported by FoodNet, a collaborative project of CDC, FSIS, the FDA and 10 separate states. Click on the following link for a copy of the CDC Report. According to CDC findings, incidence rates in 2008 for Campylobacter, Listeria, E. coli O157:H7, Salmonella, Shigella and other pathogens did not change significantly when compared to the previous three years (2005-2007). Moreover, significant declines since 1996 were reported in the incidence rates involving numerous, other food-borne infections.

Despite these findings, Robert Tauxe, deputy director of CDC's Division of Food-borne, Bacterial and Mycotic Diseases, suggested that we may have “reached a plateau in the prevention of food-borne disease.” In turn, David Goldman, assistant administrator of FSIS, indicated he was “concerned about the lack of progress in reducing the incidence of food-borne illness."  Click on the following link to learn how food-borne illnesses are tracked.

Has prevention really hit a plateau? Or, could the total number of illnesses be falling? Despite dozens of feverish outbreaks (and thousands of reported illnesses) recently associated with a long list of previously never-mentioned foods (such as produce, pot pies and peanut butter), the numbers of most food-borne illnesses (according to the CDC) have been holding firm. Although it might be easy to interpret such studies at face value, the real answer (lurking somewhere in the report’s constituent ingredients) might be far more complex.

Many will admit that, in years past, given considerable limitations in surveillance, testing and reporting, a large percentage of total illnesses simply went unreported. Given better public awareness and recent strides in our ability to detect and identify a greater number of food-borne illnesses and outbreaks, the lack of any perceivable increase in the CDC numbers could actually – in my humble view – represent a decline in total cases.

So, are food-borne illnesses declining, increasing or holding firm? While I doubt (and, there is no evidence) that the incidence rates for food-borne illness are on the rise, there are plenty of reasons to believe that we may have started – at the very least – to get this fever under control.

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Easter means many things to many people. For some it is a time to celebrate faith, for others it is an opportunity to spend time with family. Children, of course, eagerly anticipate the arrival of the Easter Bunny (I personally can't wait).

Across the nation, people will be preparing large dinners and specialty dishes. In many places—not Wisconsin—spring has arrived, bringing with it sunshine and warm weather. Many families will sit outside and watch their children hunt for Easter Eggs hidden around the yard. Unfortunately, the large dinner, the homemade dishes, the outdoors, Easter Egg hunts (and, even, perhaps, cute, furry, little pocket pets like dyed chicks) have the potential to promote the spread of pathogens. Thus, it's important we all do our best to perform the simple steps which can ensure that this will be a safe and happy Easter for all. Frequent hand-washing and proper temp control, of course, virtually eliminates any risk of getting ill.

Remember, food safety starts with each of us. That said, we would like to sincerely and wholly wish you and your families a very, very Happy Easter.

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Flying off to yet another undisclosed location, to speak (once again) about food safety and litigation avoidance with the leadership of a world-class food company.

Watching the miles pass beneath our starboard wing, I couldn’t help but think about the stark contrast between such meetings and the indiscriminate rhetoric Americans are often force-fed about food processors “not caring” about the quality of their products. The reality, however, is that most large companies (and their dedicated food safety professionals) are passionate about the safety of the food they make. In the end, these companies, and their hard working employees, provide American families nearly 365 billion safe meals (not including snacks) each year. In turn, I have been honored to consult closely with many of these manufacturers who, at all levels, work tirelessly to identify and address potential problems long before they occur. And, they want to do even better.

So, keep an open mind. While some companies earn the criticism they receive, many segments of the industry (those not mentioned regularly in the nightly news) are doing their level best – behind the scenes – to ensure the products they make are, indeed, the safest on the planet.

With that said, I fully expect this to be an outstanding trip. The warm chocolate chip cookies served on the flight were a nice and welcome departure from the usual, and increasingly emblematic, bag of nuts . . .

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Nuts. Following one of the largest food recalls in history (involving peanut products distributed by PCA), the pattern may be repeating. Setton Pistachio of Terra Bella, Inc. (in California), is expanding its earlier recall of 2,000,000 pounds of pistachios to include ALL pistachios produced in 2008.

That’s a lot of pistachios. Setton, reportedly, is the second largest pistachio distributor in the nation.

As the FDA and the California Department of Public Health continue to investigate Salmonella contamination in pistachios, Setton voluntarily expanded its March 30, 2008 recall to include all lots of roasted in-shell pistachios and roasted shelled pistachios produced from nuts harvested in 2008. The Company is also recalling all raw shelled pistachios from the 2008 crop that are not subsequently roasted prior to retail sale.

Because the pistachios were sold to numerous downstream customers, and used as ingredients in a wide variety of foods, the expanded recall will likely affect many additional products, and is expected to result in numerous additional recalls. Click on the following link for a searchable database of recalled products. This database is updated continuously by the FDA, and will likely grow as potentially affected products are identified and new recalls are announced.

In the meantime, the FDA is advising wholesalers, retailers, restaurants and food service establishments not to sell or serve any pistachios (or pistachio-containing products) until the original source of the pistachios can be determined. Companies should check with their suppliers to determine whether the source of the pistachios is Setton. Additionally, consumers should not eat pistachios or food products containing them (such as pistachio bakery goods and pistachio ice cream) until they determine that the products are not affected by the recall. Visit the following link for a list of those products NOT believed to be affected by the current recalls.

As noted, the recalls triggered earlier this year by investigations into PCA were some of the largest in history. Thousands of products and hundreds of companies were affected. In turn, as the current pistachio investigation continues, we will wait patiently to see whether, and to what extent, pistachios can distinguish (or, at the very least, unstick) themselves from peanut butter . . . 

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The depth of the Gass Weber Mullins national trial team was enhanced recently with the addition of two former judges, Michael Brennan and John Franke.

Pete Millard, of The Business Journal Of Milwaukee, reported today on the exciting, new development:

Day after day, week after week, former Milwaukee County Circuit Court Judge John Franke presided over complex civil litigation cases and witnessed trial lawyers stumble through their closing arguments. "Sometimes I’d get so frustrated as a judge I longed to get down from the bench and give the closing arguments,” said Franke, who spent the past 21 years as a Circuit Court judge.

Franke followed through on his personal desire to join the trial lawyer ranks by resigning as a judge to join the national trial law firm Gass Weber Mullins LLC in early 2009. Franke, who handled more than 600 trials while on the Milwaukee County Circuit Court, is one of two former Milwaukee County judges adding their expertise to Gass Weber Mullins, a five-year-old firm based in Milwaukee.

Franke’s one-time Milwaukee County Circuit Court colleague, Michael Brennan, also left the judicial brotherhood after nine years on the bench to return to his roots as a trial lawyer with Gass Weber Mullins.

We, of course, are proud to have both judges join our team. And, we look forward to working closely with Mike and John, as we continue to manage our clients’ most difficult cases across the nation.

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According to recent reports, Setton Pistachio, the California company that recalled nearly 2,000,000 pounds of pistachios in recent days, had received positive Salmonella test results in various products for as long as five months. Despite such findings in its own, internal testing, none of the results had been shared (until recently) by the company.

Following the discovery of Salmonella by a Setton customer, the FDA was promptly notified and the company issued a recall of their products. In turn, the FDA launched its own investigation, and discovered that Setton’s own internal testing had previously detected the presence of Salmonella in its products.

Although it appears, at this point, that any lots testing positive had been destroyed by the company (we are waiting for confirmation), the root cause of the contamination remains a mystery. Because the pistachios are roasted to a temperature that should kill any Salmonella that may be present, the positive test results suggest the pistachios may have been contaminated post-intervention.

In any event, as the investigation continues, we will, of course, continue to report on emerging developments.

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These guys are everywhere. And, proving to be a bit nimble, as well.

Following recent Salmonella recalls involving peanuts, peanut butter, pepper and pistachios, we can now add mayonnaise to the list. After receiving word from an outside supplier of possible salmonella contamination in an egg product used to make Kroger brand mayonnaise, the grocery chain promptly announced a recall of all potentially affected products.

The recall involves 32-ounce plastic jars of Kroger Lite Mayo, sold in Kroger stores in three states (Ohio, northern Kentucky and southeast Indiana). The suspect jars have a "Sell by" date of "SEP-25-09."

According to Kroger, the precautionary recall was prompted as a result of the raw material testing and, to date, no illnesses have been reported. Nevertheless, customers are being advised not to eat the mayo, and to return any unused portions to the store.

Special thanks to Kroger and its suppliers for robust protocols to catch this potential problem early. Once again, the system worked as it should.

And, although some of our most favorite spreads are, well, spread a bit thin, don’t despair. When life serves you peanuts (or mayo), there’s always jelly.

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A close friend (also a huge sushi and tuna fan) recently asked me to write something interesting about "fish."  I, of course, hate to disappoint... 

We obviously spend a fair amount of time writing about the food we eat. We also inquire often why the animals we eat are allowed to carry pathogens, and what can be done about it. Well, what if the tables were turned? Paging through a recent issue of Popular Science, I stumbled across an article inquiring how long it would take a school of piranhas -- you guessed it -- to eat a human being. Although I personally don’t care (and, don’t plan to swim in the Amazon any time soon), I’m sure the topic interests some.

Nevertheless, as I slid the magazine back onto the magazine rack, I found myself wondering whether humans would actually be “safe” for piranhas (or any other creatures) to consume? Although the article suggested that a school of piranhas could dispatch a human being in about 5 minutes, would it be worth it? Put the meal itself aside. Humans, like other living creatures (from chickens to cattle) can carry and shed bacteria. Whether generic E. coli, Salmonella or Clostridium Perfringens, the simple fact is that people are all capable of harboring bad bugs.

Thus, to placate my friend, and to liven the debate if only briefly, we're all interested in the answer to this simple question. Are humans really safe for piranhas to eat?

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