A new report released by the Government Accountability Office finds measures to reduce outbreaks of serious foodborne illnesses in the U.S. are not meeting the nation's safety goals, and the systems employed to catch and prevent outbreaks are in need of significant strengthening.

Infectious E. coli strains that have become resistant to antibiotics are being linked to a rise in hard-to-treat urinary tract infections, reports The Atlantic.

Three Peruvian children between the ages of six and ten died earlier this month and 50 more became seriously ill after eating food donated by a school nutrition program that was contaminated with high levels of a toxic pesticide.

The U.S. Department of Agriculture is expected to announce a proposed new rule—the Animal Disease Traceability system—that would mandate livestock animal tracking through ID tagging. The agency has proposed similar rules in the past—beginning in the early 1990s and again in 2003 after 3 cases of "mad cow disease," bovine spongiform encephalopathy (BSE) were discovered in the U.S.

If you’re planning to dine out, this story is about to ruin your day.

British researchers have found that more than half of the cleaning cloths used in restaurants and takeout kitchens contained alarming levels of bacteria—sure signs of poor hygiene and cross-contamination.

These cloths must be frequently changed or disinfected to halt bacterial growth that could cause food poisoning, according to the research team at the United Kingdom’s Health Protection Agency. Failure to do so means bacteria can spread from the cloths to foodservice workers’ hands, as well as work surfaces and equipment.

Cover enough salmonella or E. coli outbreaks, and you become intimately familiar with the “T” word: traceback.

The term refers to the process federal inspectors use to determine exactly where contamination occurred in the food supply chain.

Recent recalls highlight the critical need for an effective product tracing system, according to the Institute of Food Technologists (IFT), a Chicago-based organization that represents food scientists and related professionals.

About 8,500 pounds of ground beef have been recalled by Wyalusing, PA-based Cargill Meat Solutions Corp.

This is an E. coli-related Class I recall, which designates “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.”

This isn’t Cargill’s first time at the recall rodeo. As I reported in November, the company was forced to recall 5,522 pounds of beef tongues because workers neglected to remove tonsils—a violation of both USDA regulations and my personal “ick” meter.

Modesto, Calif.-based Valley Meat Co. is recalling approximately 1 million pounds of frozen ground beef patties and bulk ground beef products that may be contaminated with E. coli.

This is a U.S. Department of Agriculture Class 1 recall, which indicates “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.”

Affected products are listed here. At press time, seven individuals have become ill.

As I reported in October, eating ground beef is still considered a “gamble.”

Photo: aMichiganMom