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FoodLine Newsletter - Winter 2013


Tikal ruins

Volume 19, Issue 2

FOODLINE


Volume 23, Issue 1
, Issue
Winter 2013

Inspection Stats 2012

.....The top three critical violations were exactly the same as in 2011, although the number of times each of them were cited decreased. It was the same story with the top three non-critical violations, although the 2nd and 3rd most cited did a dosey-doe, switching places from 2011 to 2012......more

Inspection Stats 2010-2012

From the Editor: Why I am Grateful for Public Health

I hope you all had a healthy and happy holiday season, and are having a great start to 2013. The end of 2012 for me was both adventurous and reaffirming.  After saving for a few years, I was finally able to head down to Belize and Guatemala for a Mayan adventure— yes, I was there for the “End of the World” albeit not intentionally (the plane tickets were cheap, probably because the airline figured it as a one-way deal with the world ending and all).....more

Spotlight on Public Health: Diphyllobothrium latum

Diphyllobothrium latum, is a broad fish tapeworm. Infection occurs after eating raw or undercooked freshwater fish like salmon, trout, pike and whitefish that are carrying the parasite. After consumption, the parasite then anchors itself in the small intestine where it will live and grow. D. latum is the longest human tapeworm, able to grow to 30 feet in length, and has been able to survive in a human host for 25 years.....more

See Diphyllobothrium latum in action!

Curing and Smoking-- What's the Big Deal?

Every year we get calls from someone interested in curing, smoking, and sometimes— vacuum sealing their own meat products. Often, those calling don’t realize that they are asking about processes that are very high-risk. In fact, improperly curing or smoking products can not only make someone sick or give them parasites, but also kill them! Especially if these two processes are compounded with vacuum sealing.....more

Upcoming Food Safety Classes and Registration

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