Results tagged “bacteria”

Sure, Lonely Island may have made flip flops the height of summer fashion fun (they didn't) with their catchy lyric: "I got my swim trunks, and my flippie-floppies"—but whether you're on or off a boat, this staple is the latest subject of a slow news summer scaremonger report! The Daily News warns that many New Yorkers just love their flip floppy footwear, but make no mistake: THEY WILL KILL YOU. Are you wearing open toe shoes right now? Read on.

The F.D.A. has filed a complaint seeking an injunction against Williamsburg-based Peregrina Cheese in an attempt to stop the company from manufacturing and distributing food until further action is taken by the court. During visits this year, investigators reported filthy conditions at the factory, including standing water in food processing equipment and a dead rodent. More troubling was the the detection of Listeria bacteria in a sample of the cheese products and throughout the factory. According to the Listeria Blog, Listeria monocytogenes is a potentially fatal foodborne pathogen that can cause meningitis, septicemia, and other serious illnesses. The F.D.A. says the company's owners, Javier Peregrina and his wife Isabel, have failed to correct numerous violations cited as far back as 2004. (In March the F.D.A. ordered a recall on Peregrina's Queso Fresco Fresh Cheese after contaminants were found.) No illnesses have been documented from consumers who ate Peregrina cheese, which produces several Mexican-style cheeses. But according to the F.D.A., the bacteria collected by inspectors in 2004 is the same strain of Listeria found this year, which suggests "that the strain has formed a niche at Peregrina Cheese's facility...for at least five years."

You'll probably want to avoid eating dinner during tomorrow night's episode of Inside Edition, which promises some pretty revolting video of street vendors doing all sorts of unsavory things with their hands while on the job. According to the press release, the show's "Investigative Unit" caught a number of New York food vendors on tape exhibiting some "unsafe food handling practices." These include:
• One food vendor touching his bare feet with his fingers between his toes before going right back to serving customers.
• Another vendor near Times Square, who while wearing gloves picked his nose, handled money, scratched himself and touched raw chicken right before preparing food and serving customers.
• A vendor outside the Museum of Natural History who licked his gloved hand and counted money. Then he left his cart to use a bathroom in the museum and returned to serve customers without washing his hands.

Yum! And that's not all; Inside Edition also tested the temperatures of food from other vendors and many carts serving food in the "temperature danger zone." Lisa Berger, a Food Safety Expert, tells Inside Edition that "food in the danger zone, between 41 and 140, is considered dangerous…Anything in between those two numbers, bacteria will begin to grow." Well, they don't call them dirty water dogs for no reason.

Just in time for summer, the Times has brought the fear to the park, where an army of infectious organisms await anyone reckless enough to let the grass touch their bare feet. According to a number of very uptight dermatologists, taking off your shoes in the park is pretty much akin to soaking them in a bucket of bacteria.

Not only are New York gyms poorly run, but the establishments that are supposed to make you healthier are doing the opposite. The Daily News reports on the germ-ridden gyms of the city in a fairly unsurprising article.

A study to be published later this year in the Journal of Food Safety proves that George Costanza’s cavalier method of double dipping his chip is, in fact, “like putting your whole mouth right in the dip.” For those who may have missed the Seinfeld episode or somehow not seen it reenacted at every party serving dip since it aired in 1993, we’ve posted the scene below. Suffice it to say that Costanza’s preferred dipping style involves dipping his chip in dip, taking a bite, and then going back for more dip with the half-eaten chip.