Word: norovirus
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Dates: during 2008-2008
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...fruit. Another big problem: improper holding temperatures (22% of restaurants kept food either not hot enough or not cold enough), which can potentially lead to bacteria festering in poorly cooked food. Inadequate hand-washing accounted for 16% of the violations recorded, putting diners at risk for contagion of norovirus or salmonella. Infestations of rodents and insects were cited in 13% of restaurants, most often in New York City, Boston and Philadelphia, while 11% of restaurants were cited for workers using dirty cloths to wipe down tables or food-preparation surfaces...
...majority of them survive unscathed, but every year, 76 million Americans fall ill from unsafe food. More than 15 years of data show that 41% of all food-borne illness outbreaks in the U.S. can be directly traced to restaurant food. In 2005 a single employee reportedly infected with norovirus at a Blimpie sub shop in Michigan ended up sickening more than 100 customers. Investigators think the virus was transferred to food products and between employees who used the same sink to wash hands and wash lettuce without sanitizing the sink between uses...