Six cases of campylobacteriosis linked to chicken liver

Food safety infosheet highlights:

-At least 6 people who consumed raw or undercooked chicken livers, mostly chicken liver pâté have been infected with Campylobacter in Washington and Oregon.Screen Shot 2014-02-07 at 6.57.43 PM

- A recent study found that about 77% of raw chicken livers are contaminated with Campylobacter.

- Multiple outbreaks of Campylobacter infections linked to chicken livers have been reported in the United Kingdom and Australia.

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Nearly 60 ill with Clostridium perfringens at outdoor school in Oregon

Food Safety Infosheet Highlights:

- Multnomah County, Oregon, health officials, 60 students developed stomach pains, vomiting, and diarrhea after eating beef stroganoff.Screen Shot 2013-10-28 at 12.41.18 PM
- C. perfringens spores often survive cooking but are not a problem until the food is held at an improper temperature.
- These spores can germinate into cells which then can multiply to food poisoning levels if food is held between 41°F and 135°F for more than four hours.Foodsafetyinfosheet-10-28-15
- Use a tip sensitive digital thermometer to measure temperature and monitor throughout service and cooling.

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New food safety infosheet: 103 cases of salmonellosis linked to North Carolina church fundraiser meal

When it comes to food safety temporary events can be problematic. Outbreaks have been linked to food festivals, community dinners and church fundraisers. The newest food safety infosheet is based on a September 2013 outbreak linked to a Shelby, North Carolina church fundraiser.Screen Shot 2013-10-02 at 10.36.50 AM

Food Safety Infosheet Highlights:

- At least 13 individuals who ate at a barbecue event were hospitalized with symptoms including abdominal cramping, diarrhea and vomiting.
- All preparers should know safe cooking/cooling temperatures and procedures. Hold meals and ingredients requiring temperature control either below 41°F or above 135°F.
- Purchase ingredients from commercial food businesses instead of homemade/donated foods and ask about food safety systems for suppliers.
- Community dinners can be great fundraisers but are often held at temporary sites and staffed by volunteers unfamiliar with safe food handling practices for large meals.

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Norovirus is a problem for restaurants

- The virus can be introduced into a site by ill patrons or food handlers and can remain on surface for weeks. foodsafetyinfosheet-2-19-13
- Proper handwashing, excluding ill staff (for at least two days after disappearance of symptoms), and properly cleaning and sanitizing after vomit events can reduce risk.
- Two 2010 outbreaks of norovirus were linked to an Auckland, New Zealand caterer and eventually traced to one food handler. The individual had been ill with norovirus and prepared meals soon after recovering from symptoms.

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Over 50 norovirus illnesses linked to ill food handlers

Food Safety Infosheet Highlights:

- Mankato, MN civic center catering company linked to virus outbreak at two separate events

- Investigators trace outbreak to multiple food handlers who were ill

- Don’t handle food while ill; especially if you have symptoms like diarrhea (when transmission is likely) or vomiting (as virus particles may be spread to hands, clothes and other surfaces).

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Holiday meal food safety

Food Safety Infosheet Highlights: Holiday meals have been linked to outbreaks of many pathogens including Salmonella, Campylobacter, Clostridium perfringens and Staphylococcus aureus. Cooking for a crowd larger than normal, whether in the home or in a community kitchen, can lead to mistakes at the expense of food safety.

- Clean and sanitize utensils and work surfaces after preparing raw turkey for roasting.

- Color is not an indicator of safety or doneness.

- Turkey should be cooled to 41°F quickly.

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Bathing birds is a food safety mess

Food Safety Infosheet Highlights:
- UK Food Standard Agency has recently reported the results of a study demonstrating spray of bacteria up to 3 feet from the kitchen sink after poultry was washed.
- Clean and sanitize utensils and work surfaces after preparing raw poultry.
- Wash and dry hands after handling and preparing poultry as well as following dishwashing.

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Cantaloupes linked to Salmonella outbreak

- Outbreak has led to 2 deaths and 178 illnesses and is associated with cantaloupes sold by Chamberlin Farms, located in Owensville IN.

- Chamberlin Farms has announced a recall; the investigation is continuing as it is possible that there are other sources of illnesses.

- Refrigerate cantaloupes quickly after slicing. Bacteria such as Salmonella and Listeria can grow quickly on the orange flesh of the fruit when held above 41°F.

- Due to the roughness of the rind, it is difficult to wash away much of the bacteria.

- Using a scrub brush under running water (especially at the cut point) can reduce the risk of pathogen introduction.
 

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