A few hours ago, I did an adorable "finals-are-finished" jig outside the library, as I finished up my final exams for the semester. As much as I love HACCP and handwashing, it’s always nice to have another semester of my Food Science education completed.

Students at the University of Western Ontario are also joyfully celebrating… the end of the Salmonella outbreak that originated in the university’s food court and sickened over 90 students

London Topic in Ontario reported today that, "Cross-contamination of surfaces or equipment is felt to be the likely cause of the outbreak." And notes that "extensive cleaning and disinfection of the University Community Centre’s (UCC) food preparation area…has been successful in controlling the outbreak."

Always wash your hands, utensils and workspace after finishing with one food product and before moving onto the next; especially when working with raw meat and poultry. Keeping hands and equipment clean helps keep bacteria and viruses off of ready-to-eat foods, and keeps Salmonella out of the dining halls.