Food Safety News

Following three consecutive successful years in Beijing, the China International Food Safety & Quality (CIFSQ) 2010 Conference + Expo is being held in Shanghai, allowing a wider participation of professionals in a new region. As always, CIFSQ 2010 Conference continues to focus on the key food safety issues of interest to both the domestic and international community. The event brings together a wide spectrum of international experts from government, industry and science. Participants are able to share knowledge, discuss and explore the best solutions for strengthening food protection.

Hosted & Organized by the General Administration for Quality Supervision Inspection & Quarantine, P.R.C.

www.chinafoodsafety.com 

"Current Concepts in Foodborne Pathogens and Rapid and Automated Methods in Food Microbiology."

The Technical program consists of lecture/discussions on food-borne pathogens, toxins, safety, quality, and shelf-life issues by speakers from academia, industry, and regulatory agencies. Presentations will also be given by representatives of carious companies involved in developing and marketing rapid and automated methods for microbiological analysis of food, water, and the environment.

For More Information Contact: University of Wisconsin-River Falls Animal and Food Science Department 715-425-3704.

Website: http://www.uwrf.edu/afs-all/institutes/foodmicro/, click on the link to our Institutes, Workshops, and Conferences, then the link to the Food Microbiology Symposium.

Email: foodmicro@uwrf.edu c/o Laura Walsh.

Our one year anniversary is quickly approaching here at Food Safety News, and despite the fact that we've only met in person twice during the last year we've held 2 successful virtual picnics--one on Memorial Day and one on the 4th of July.  As summer comes to a close, we're hosting another virtual picnic. 

This Labor Day we're pleased to introduce our new managing editor, Mary Rothschild, who is bringing one main course--crab cakes.  We're thrilled to have Mary join us. 

In addition to Mary's crab cakes, Suzanne is bringing another main course--pork chops. For sides, Michelle is bringing a roasted beet and goat cheese salad and Denis is bringing deviled eggs.  Helena is bringing a fruit crumble for dessert.  Dan is bringing the beverage, or in his words, "The best whiskey on Earth."

We're sharing our recipes here, so you can join in our virtual potluck or use them at your next one. 

Have a Safe Labor Day Weekend!

The Food Safety News team.

Suzanne's Favorite Pork Chops

I discovered the inspiration for this recipe last summer, when I had more basil than I knew what to do with and wanted to serve pork chops for dinner.  It's simple, can be done on the grill, stove, or in the oven.  Because summer seems to be mostly over here in the Pacific Northwest, I'll probably be using a stovetop/oven combo when I make these pork chops for our virtual picnic.

Ingredients

- olive oil
- 1 large onion, coarsely chopped
- 3-4 cloves garlic, chopped
- 4 bone-in pork chops, 1 - 1 12 inch thick
- sea salt and freshly ground black pepper to taste
- 1/2 pint red grape tomatoes, halved
- 2 c. grape or cherry tomatoes cut in half (I use grape or heirloom cherry tomatoes)
- 1/4 c. fresh basil, chopped
- balsamic vinegar
- 4 oz. feta cheese, crumbled
- cast iron skillet or other pan that can go from stovetop to oven

Directions

- Heat your oven to 300 F.

- Heat 1-2 tablespoons olive oil in a skillet over medium heat.  Add onion, and just before it's golden brown add the chopped garlic.  Set this mixture aside.

- In the same skillet you browned the onions in, heat 1 tablespoon of olive oil.  While the oil is heating, season the pork chops with salt and fresh ground pepper, if desired.  Brown one side of the pork chops. 

- Flip the pork chops.  Cover them with the onions and cherry tomatoes and move the pan from stovetop to oven.  Cook in 300 degree oven until the pork chops reach 160 degrees, as measured with a tip-sensitive digital thermometer.

- Remove the pork chops from the oven.  Arrange on plates with tomatoes and onions, then sprinkle fresh basil and 1/2 to 1 oz. of feta cheese on each plate.  Drizzle balsamic vinegar over everything. (Adapted from an AllRecipes.com recipe) 

Enjoy! 

According to the entry on deviled eggs at Wikipedia, the deviled egg originated in ancient Rome, and they are still quite popular in Europe.[1]  "In France they are called œuf mimosa; in Hungary, töltött tojás vagy kaszinó tojás; in Romania, ouă umplute ("stuffed eggs"); in Belgium, The Netherlands and Germany, where they are usually filled with caviar and served in rémoulade sauce, they are known as "Russian Eggs" (a title that comes from the presence of the caviar)."  And, of course, in the United States, Deviled Eggs are a staple of summer picnics and backyard barbecues.

I adore deviled eggs, even mediocre ones.  Although it is possible to make a bad batch of deviled eggs, I can only imagine that this would be because the maker didn't care or didn't even try.  I mean, come on, this is not a difficult dish to make.  Even better, though, there is practically no limit to the possible variations.  To prove this point, I last night boiled a dozen eggs, and made eeviled eggs two ways, based just on what I happened to have in my refrigerator.  Both kinds turned out to be delicious, thus I highly recommend that you give my recipes a try, both of which require that you first hard-boil and peel some eggs,[2] and then cut them in half and put the yolks into a bowl--or in the case of making Deviled Eggs Two Ways, two bowls.

"Oooh, spicy!" Eggs

Add the following to your egg-yolks, adjusting for your preferences with regard to both taste and desired consistency.

- 4-5 Tablespoons of crema (Mexican sour cream) [3]
- 3-4 Tablespoons of salsa (the non-chunky kind)
- salt to taste
- chipotle chili powder (for garnish)
- cilantro leaves

When you have the taste and consistency you want, place the egg-yolk mixture into the egg-white halves. Garnish with a hearty dash of chipotle chili powder, and one cilantro leaf (which I did not have, so it's not in the photo).  

Deviled Eggs with Tuna

When I was growing up, one of my favorite sandwiches was egg salad with tuna mixed in.  And since I still love this combination of flavors, I thought--why not use it for deviled eggs.  Here's how:

Add the following to your egg yolks, adjusting for your preferences with regard to both taste and desired consistency.

-3-4 Tablespoons of well-drained tuna (the kind in olive oil is best)
-4-5 Tablespoons of mayonnaise
-1-2 Tablespoons of hot dog relish (the yellow kind) [4]
-salt and pepper (to taste)
-cornichons, or small sweet pickles (for garnish)

When you have the taste and consistency you want, place the egg-yolk mixture into the egg-white halves. Garnish with a slice of cornichon.


References

1.  http://en.wikipedia.org/wiki/Deviled_egg

2.  To learn how to make perfectly boiled eggs from the master, watch Jacques Pepin (my hero!) explain the hows and whys of boiling eggs, here: http://www.youtube.com/watch?v=idAUo_fyHW4 His explanation starts at about the two-minute mark.

3.  Crème fraiche will work too.  Or, just take regular sour cream, add a little milk, and stir until creamy and just slightly runny.  

4.  If you don't have hot dog relish, use sweet pickle relish and add a tablespoon of mustard.

Our one year anniversary is quickly approaching here at Food Safety News, and despite the fact that we've only met in person twice during the last year we've held two successful virtual picnics--one on Memorial Day and one on the Fourth of July.  As summer comes to a close, we're hosting another virtual picnic. 

This Labor Day we're pleased to introduce our new managing editor, Mary Rothschild, who is bringing one main course--crab cakes.  We're thrilled to have Mary join us. 

In addition to Mary's crab cakes, Suzanne is bringing another main course--pork chops. For sides, Michelle is bringing a roasted beet and goat cheese salad and Denis is bringing deviled eggs.  Helena is bringing a fruit crumble for dessert.  Dan is bringing the beverage, or in his words, "The best whiskey on Earth."

We're sharing our recipes here, so you can join in our virtual potluck or use them at your next one. 

Have a Safe Labor Day Weekend!

The Food Safety News team.

The Best Whiskey on Earth

American holidays are--to steal a quote from President Harry S. Truman--a time to "strike a blow for liberty."  
So on this Labor Day, the best way to accomplish that task is to carefully seek out a fifth of Stranahan's Colorado Whiskey.
Stranahan's is a "small-batch" whiskey, meaning you may not find it easily and when you do expect to pay up to $60 a bottle.  And you will be glad you did.
Legal, licensed "small-batch" distilleries like Stranahan's are rare in America.  
The story behind Stranahan's is said to be a barn fire that brought volunteer firefighter Jess Graber to George Stranahan's place to try and save the burning structure.
The two men discovered they had a common interest in fine whiskey and as they say the rest is history.  They created what many believe is the finest, smoothest whiskey on this planet or any other.
The most important part of this Labor Day recipe is DO NOT DILUTE!  No mix, no ice, no nothing!   
Stranahan's Colorado Whiskey is too good to mess with.
Enjoy your Labor Day!

Our one year anniversary is quickly approaching here at Food Safety News, and despite the fact that we've only met in person twice during the last year we've held 2 successful virtual picnics--one on Memorial Day and one on the 4th of July.  As summer comes to a close, we're hosting another virtual picnic. 

This Labor Day we're pleased to introduce our new managing editor, Mary Rothschild, who is bringing one main course--crab cakes.  We're thrilled to have Mary join us. 

In addition to Mary's crab cakes, Suzanne is bringing another main course--pork chops. For sides, Michelle is bringing a roasted beet and goat cheese salad and Denis is bringing deviled eggs.  Helena is bringing a fruit crumble for dessert.  Dan is bringing the beverage, or in his words, "The best whiskey on Earth."

We're sharing our recipes here, so you can join in our virtual potluck or use them at your next one. 

Have a Safe Labor Day Weekend!

The Food Safety News team.

Michelle's Roasted Beet & Goat Cheese Salad

I'm finishing up a cross-country road trip this weekend, and wanted to throw together something that's easy but tasty for the Food Safety News virtual picnic.  This is a great salad for the end of summer.  Most of the ingredients are readily available at farmers markets but are just as easily found at the store. 

Ingredients:

- red beets
- log of good goat cheese
- arugula
- lime
- ground black pepper
- tangerines or clementines

Directions:

- roast beets in oven until soft (broiling works best, time depends on size of beets)
- peel and slice beets into thin circles or dice into small pieces
- peel clementines or tangerines and separate pieces
- wash and dry arugula
- put arugula down on plates as the base of the salad
- place beet pieces on top of bed of arugula
- crumble 1 to 2 tablespoons of goat cheese over the arugula and beets
- squeeze lime juice over salad
- crack pepper over salad to taste

Serve and enjoy!

Our one year anniversary is quickly approaching here at Food Safety News, and despite the fact that we've only met in person twice during the last year we've held 2 successful virtual picnics--one on Memorial Day and one on the 4th of July.  As summer comes to a close, we're hosting another virtual picnic. 

This Labor Day we're pleased to introduce our new managing editor, Mary Rothschild, who is bringing one main course--crab cakes.  We're thrilled to have Mary join us. 

In addition to Mary's crab cakes, Suzanne is bringing another main course--pork chops. For sides, Michelle is bringing a roasted beet and goat cheese salad and Denis is bringing deviled eggs.  Helena is bringing a fruit crumble for dessert.  Dan is bringing the beverage, or in his words, "The best whiskey on Earth."

We're sharing our recipes here, so you can join in our virtual potluck or use them at your next one. 

Have a Safe Labor Day Weekend!

The Food Safety News team.

Helena's Fruit Crumble

Here's an easy, relatively hearty dessert I like to make, a lot. You can throw in pretty much any kind of fruit to make it your own. Adapted from an Epicurious Recipe.

Ingredients

-2 1/2 cups old-fashioned oats
-1 1/2 cups golden brown sugar (I sometimes use less, up to you)
-1 cup all purpose flour
-1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
-4 pounds (approximately 6) large Granny Smith apples, peaches, and/or nectarines, peeled, cored and cut into 1/4-inch slices
-3 tablespoons fresh lemon juice (careful to keep those lemon seeds out!)
-1 tablespoon ground cinnamon
-a dash of nutmeg

Optional: Ice cream or whipped cream for serving.

Directions:

Mix oats, 1 cup sugar, and flour in bowl. Add in cubed, chilled butter and mix with your hands until topping is "crumbly" - toss the bowl in the fridge to keep it cool.

Preheat oven to 375 F. Use your butter wrappers to grease a mid-sized casserole dish. Mix fruit, lemon juice, cinnamon, and 1/2 cup brown sugar in bowl until the fruit is well-coated.  Spread the fruit mixture into your greased dish, spread the crumble topping on top of the fruit.

Bake crumble until fruit is tender and topping is brown and slightly crispy. I usually start checking the crisp after 40 minutes, until it's done. Serve warm with ice cream and/or whipped cream.

The crumble also makes a great topping for your morning oatmeal.

Photos by Greg Cherny.

Our one year anniversary is quickly approaching here at Food Safety News, and despite the fact that we've only met in person twice during the last year we've held 2 successful virtual picnics--one on Memorial Day and one on the 4th of July.  As summer comes to a close, we're hosting another virtual picnic. 

This Labor Day we're pleased to introduce our new managing editor, Mary Rothschild, who is bringing one main course--crab cakes.  We're thrilled to have Mary join us. 

In addition to Mary's crab cakes, Suzanne is bringing another main course--pork chops. For sides, Michelle is bringing a roasted beet and goat cheese salad and Denis is bringing deviled eggs.  Helena is bringing a fruit crumble for dessert.  Dan is bringing the beverage, or in his words, "The best whiskey on Earth."

We're sharing our recipes here, so you can join in our virtual potluck or use them at your next one. 

Have a Safe Labor Day Weekend!

The Food Safety News team.

Mary's Crab Cakes

We live near the water and all summer long enjoy a bounty of fresh crab, thanks to our family and friends who have boats and crab pots.  I used to stand over a hot griddle frying crab cakes until I found this recipe, from EatingWell.com, that calls for baking rather than frying--so much easier! I also think baking--so that the cakes reach an internal temperature of 160 degrees--may be a safer way of preparing this eggy concoction.  I use less egg and fewer bread crumbs than the original recipe, so my cakes are quite crabby, just the way I prefer them.

Ingredients:

- crabmeat picked from two fresh Dungeness crabs (about a pound of crabmeat)

- two whole-wheat bread slices whirled into crumbs in food processor

- two eggs

- 1/4 cup mayonnaise

- two tablespoons grated carrot

- two tablespoons diced celery

- one tablespoon diced onion

- 1/2 teaspoon dry mustard

- few drops of hot sauce or a pinch of cayenne

- salt and pepper to taste.


Prep: Beat eggs in bowl then moosh everything else in until well-mixed. Spoon into 12-cup muffin tin coated with cooking spray, cook for about 20-25 minutes at 450 degrees until golden brown and thoroughly cooked inside. Can also use two tartlet (mini-muffin) pans for bite-sized crab cakes but watch the time because they'll cook faster. Serve with lemon slices. (Adapted from an EatingWell.com recipe)

Conference will take place at Tyson Food general offices.  Information can be found at http://arkafp.org/

One of the international swine community's premier events, the Leman Conference draws swine veterinarians, producers, research scientists, industry experts, government officials, and leading producers from around the world. Conference will also include a two-day pre-conference program, trade show exhibits, and scientific poster presentations. Lecture by Dr. Gregg BeVier with the Gates Foundation.

Selected topics include:
Molecular Diagnostics in Swine Disease Control: Use, Interpretation and Opportunities (It's PCR, not CPR), antibiotic use, and swine flu

More information can be found at http://www.lemanswineconference.org

In this food safety audit webinar, learn the different types of audits required for your business, how to prepare for it to become food-safety certified and comply with buyer, state, or federal food safety requirements.

This online event will be held Sept. 29, 10:00 a.m. PDT | 1:00 p.m. EDT

Link to register: http://www.complianceonline.com/ecommerce/control/trainingFocus/~product_id=701718?channel=fsn

Several times in the past year, we've used this space to inform readers on the approach we were taking to this news site.
For the most part, the course we set has not changed.  Food Safety News is now coming up on its first anniversary on Sept. 14.   We do not anticipate much of a course correction, but we are going through an important personnel change.
Mary Rothschild, a former Assistant Metro editor at the Seattle Times, will be joining Food Safety News; and Suzanne Schreck, who's been our associate publisher in Seattle, is shifting duties to focus more on other Web properties owned by the Marler Clark law firm.

Suzanne is the marketing guru most responsible for first creating Marler Clark's new media presence with a network of about 30 Web and blog sites.  Adding Food Safety News to that lineup as the flagship would not have been possible without her.
The job that Mary is taking over from Suzanne is not an easy one.  Our goal of delivering fresh content at 5 a.m. Eastern each day depends on it.  
With computers and smart phone applications, it s not just a matter of doing some copy editing and headline writing anymore.  Artwork has to be sized for the various platforms, and then there is the whole scheduling business.
Suzanne really is not responsible for making this so complicated, although she is leaving us to do ever more complicated things at the law firm.
In her career, Mary has held down most of the important editing and reporting assignments at both the Seattle Post-Intelligencer and the Seattle Times.  She even did editing stints at the daily newspapers in Tacoma and Bellevue.
The old P-I liked to hire University of Washington graduates and set them to work writing about criminals and politicians until they learned there really wasn't much difference between the two.  
We know Mary is a UW alumnus, so she must fall in there somewhere.  She was one of the most familiar bylines at the P-I for 17 years.
In fact, for a dozen years she was a senior editor at the Seattle Times.   Mary is going to bring a lot of value to Food Safety News.   We want to be mistake-free with appropriate style brought to each day's work.
Of most importance, we want our scheduled delivery to go off at 5 am Eastern with a single email going out to those of you who have requested it.
Mary can make all this happen.
Welcome to Mary Rothschild, our new managing editor and associate publisher!

Food Safety News to provide $25,000 scholarship for consumer advocacy.

In less than two weeks (on Sept. 14), the House of Representatives Committee on Energy and Commerce, headed by Representatives Dingell (D-MI), Waxman (D-CA), and Stupak (D-MI), will hold what has become an annual event--yet another hearing on the failings of the food industry to provide consumers safe food.

In 2007 the Committee held hearings on the 2006 E. coli outbreak from contaminated spinach that sickened 205 and killed five.  Shortly thereafter, the hearings were on Salmonella-contaminated peanut butter that sickened 714.  In 2008 the Committee focused on the massive recall of some 143,000,000 pounds of meat.  In 2009, it was peanut butter with Salmonella again, this time sickening hundreds and killing nine.

Of course, during that same three-year period, dozens of other outbreaks--some just as bad or worse--happened with little notice by anyone other than the victims and their families.  And if the CDC is to be believed, during those three years of Committee work 228,000,000 Americans were sickened by food consumption, 975,000 were hospitalized, and 15,000 died.

I attended each of the Committee hearings in 2007, 2008, and 2009.  In 2007 and 2009 I went to support clients who were attending to tell their story of a tragically sickened child or parent, or the pain at the death of a loved one--because they ate food.  In 2008, I asked the Committee to move on food safety legislation to "put me out of business" as a lawyer representing these people.

The theater of the committee hearings tends to fit a pattern.  Grave Congress members chastise food-manufacturing executives for poisoning consumers (and voters) and belittle federal officials for not preventing the incident (although they have no budget to do so) in the first place.  Invariably one of the lawmakers asks a victim--a mom whose 2-year-old nearly died from eating E. coli-contaminated spinach or the son of a triple Purple Heart winner who died after consuming Salmonella-contaminated peanut butter, "What do you think we should do to prevent this?"

Almost as entertaining as Congress members' questions is the audience.   Most of those who sit for the three hours are paid to do so.  For the most part, they are the herds of lawyers for the companies being questioned, lobbyists representing the particular company or industry under fire, and of course, the obligatory consumer groups.

What is absent from the mix is an audience filled with consumers who have been affected directly by the poisoned product du jour.  This gave me an idea.   Food Safety News will provide travel expenses, up to $25,000 total, for those who have been linked to the recent Salmonella enteriditis egg outbreak.  For those in the Pacific Time Zone, $1,500 per person is available, for the Mountain Time Zone $1,200, for the Central Time Zone, $1,000 and for the Eastern Time Zone, $500.  Anyone interested should email me at mail@foodsafetynews.com this week to make arrangements.

My hope would be that replacing lobbyists and lawyers at the hearing with people who have suffered from foodborne illness recently would give the Committee a flavor for what is real outside the Washington Beltway.

The objective of the conference is to bring together members of the Consumer Goods Forum for educational exchange of top-of-mind issues in Supply Chain in the retail sector. Supply Chain aims to provide opportunities for Supply Chain senior executives and Logistics Directors to network and debate the issues. At the event, practical case studies based on real experiences are presented by the speakers representing retailers and manufacturers.

The Consumer Goods Forum is an independent global parity-based Consumer Goods network. It brings together the CEOs and senior management of around 400 retailer and manufacturer members of all sizes, across 150 countries. Its members have combined sales of EUR 2.1 trillion (USD 2.9 trillion).


More information can be found at http://tcgfsupplychain.com/pro/fiche/quest.jsp;jsessionid=58F7237CDABE2D9FDF5EEE1C1FA6FFD3.gl1?pg2=whatistheconference&pg=subpages

No federal inspection means 2,070 pounds of cooked shredded pork skin products must be taken off the market.
The meat got on the market "without the benefit of federal inspection," USDA's Food Safety and Inspection Service (FSIS) said.  Its personnel discovered the problem and an ongoing investigation could bring more regulatory action.
FSIS forced San Jose, CA-based Trinh Company to recall the pork skin products.   On the recall list are:
-8-ounce clear plastic bags of "TRINH CO. BI TUOI COOKED SHREDDED PORK SKIN, THUONG HANG BI TUOI V.N. HOP VE SINH."
-10-ounce clear plastic bags of "TRINH CO. BI TUOI COOKED SHREDDED PORK SKIN, THUONG HANG BI TUOI V.N. HOP VE SINH."
-5-pound clear plastic bags of "TRINH CO. BI TUOI COOKED SHREDDED PORK SKIN, THUONG HANG BI TUOI V.N. HOP VE SINH."
The pork went to retail establishments in California. FSIS has yet to say which retailers are involved.
Each bag bears the establishment number "6488" inside the USDA mark of inspection, which it did not receive.  
No illnesses have been associated the recalled products.  FSIS says anyone concerned about an illness should contact a health care provider. 

Huron County, Michigan health officials warned this week that an E. coli outbreak may be underway.  At least 5 people have become ill with E. coli infections, and the county health department is encouraging residents to take precautions to prevent additional illnesses.

"E. coli is a common bacteria that is normally found in the intestinal tract of both humans and animals," Huron County Health Department stated in a press release. "It does not ordinarily cause disease or illness.  There are several strains of E. coli that do cause disease in the bowel resulting in diarrhea, sometimes bloody, and in some instances, severe kidney disease."

E. coli O157:H7 and other Shiga toxin-producing strains of E. coli (STECs) cause human illness. People typically become ill with E. coli infections after exposure to contaminated food, beverages, water, animals, or other persons.

More information about E. coli infection is available at About-Ecoli.com.

Health officials have temporarily closed a restaurant in Bakersfield, Calif. after four people who ate there were diagnosed with Salmonella poisoning.
Kern County Environmental Health inspectors said the four people patronized the Don Perico Mexican and seafood restaurant, at 4701 White Lane, during the same time period in the past two weeks.  Two of the infected people remain hospitalized.
The restaurant was ordered closed on Thursday so that health officials could further investigate.
The Bakersfield outbreak does not appear to be connected to the national recall of Salmonella-tainted eggs from Iowa, the Kern County health officials said.  
Salmonella is bacteria that can cause abdominal cramps, fever, vomiting and diarrhea.  Symptoms typically develop from 12 to 72 hours after exposure.

About 30 people who attended a party in Vernon County, Wisconsin, in August were later sickened by Salmonella poisoning, and eggs are suspected in the outbreak.

But the director of the Vernon County Health Department told the Lacrosse Tribune that the illnesses were not related to the recent massive recall of eggs from Wright County Egg and Hillandale Farms in Iowa.

Salmonella is one of the most common causes of foodborne illness in the United States and eggs are among the leading sources of infection.  In a study published in 2005, the Centers for Disease Control and Prevention estimated that five years earlier, contaminated eggs had been responsible for about 182,000 cases of Salmonella.

In the Wisconsin outbreak, those sickened were treated at Vernon Memorial Healthcare.  The Wisconsin Lab of Hygiene confirmed this week that they all had Salmonella.

NOAA's National Marine Fisheries Service opened another 5,130 square miles of the Gulf of Mexico to fishing yesterday.
The area opened back up to both commercial and recreational fishing are federal waters off the coasts of Florida, Alabama, and Mississippi.   The area off the Florida panhandle that was previously open only for finfish is now open for all fishing.
The decision to open more federal waters to fishing came on the same day that another oil platform in the Gulf caught fire, forcing workers to evacuate into the sea below.  It was the first such incident since the April 20 Deepwater Horizon exploded and killed 11 oil workers.
Thursday's incident was far less serious as workers escaped any serious injury and the Coast Guard said there was no oil leak involved.
NOAA continues to keep 43,000 square miles of the Gulf closed to all types of fishing.  Almost in the center of that area---about the size of the State of Virginia---is the ill-fated Deepwater Horizon site. 
Boats may transit the closed waters as long as they are not fishing.
Areas re-opened have not seen oil since July 12 and the last light sheens were reported July 29.  Seafood tests in the newly opened areas have been negative for oil and dispersant odors and flavors and no problems with chemicals have been found.

At least 130 people were sent to the emergency room after an ammonia leak at an Alabama chicken refrigeration plant that Food Safety News reported on last week.  The plant is located on the Theodore Industrial Canal in Theodore, a port community near Mobile.  The leak prompted road closures and the evacuation of workers and local residents.

Between 200 and 300 gallons of ammonia, a component of refrigeration systems, were reportedly released from the leaking tank. Witnesses described a huge plume of white gas billowing from the building.

The incident was reported to the fire department at 9:26 a.m. but the local evacuation alarm didn't sound until 10:20 a.m.  Warning messages later broadcast by local TV and radio stations directed people within a one-mile radius to stay inside with the air conditioning turned off until the early afternoon.

A nearby elementary school had to keep students indoors without air conditioning to protect them from the harmful gas.  Some people sickened by the release were workers at one of BP's oil spill cleanup sites.

The poultry plant, Millard Refrigeration Services,  handles up to 2.5 million pounds of chicken each day.  Millard is the second largest refrigeration and distribution company in the United States with more than 30 sites.

The company exports poultry to Russia and a number of former Soviet states.  According to its Website, the company shipped more than 750 million frozen chicken leg quarters from the $60 million Alabama facility in 2007.

Two ships were reportedly docked at the plant at the time of the incident.  Chicken stored on loading docks was exposed to the ammonia and eventually discarded.  Other chicken inside the plant during the evacuation registered at temperatures too high.  Officials ordered the destruction of both batches.

An Alabama newspaper reported that officials were not immediately able to determine how much meat was contaminated because they could not access the three-story cooler where the leak occurred until the high concentration of ammonia dissipated.  Investigators were able to examine poultry in four other coolers and found it to be safe and ready for export.

Those sickened by the ammonia were sent to an impromptu aid tent at a nearby Shell gas station.  The 130 individuals afflicted with the worst symptoms were sent on to hospital emergency rooms.

Ammonia poisoning is extremely serious and can be contracted through air, touch and consumption of contaminated products (such as chicken).  Symptoms include itching and burning of eyes, nose and throat; chest pain; difficulty breathing; lip swelling; a rapid, weak pulse; fever; an altered mental state; severe stomach pain; vomiting; and a bluish color to lips and finger nails.

An Alabama news site reported that the U.S. Occupational Safety & Health Administration fined the Millard Refrigerated Services's Theodore facility $9,675 following a failed 2007 inspection. The site's violations included lack of control of hazardous chemicals and failure to secure machinery.  OSHA decreased the fine to $5,100 after the company petitioned for a reduction through OSHA's informal settlement process.

Records show that other Millard facilities have been cited for safety violations 19 times in the last 10 years.  At least four of those instances included what OSHA said were violations of hazardous chemicals or hazardous waste handling.  

Investigators from OHSA have yet to determine the cause of the leak.  Officials said the company will probably face fines from both OSHA and the Environmental Protection Agency.

Some trade experts fear this leak may further complicate poultry export relations with Russia, a trade relationship that has been under increased pressure in the last few months, in part because of the U.S. practice of treating chicken with chlorine as an anti-microbial.
 
It is unclear whether the ships docked at the time of the leak were bound for Russian ports.