New Food Safety Infosheet: Custard-filled baked goods linked to at least 73 illnesses including 30 hospitalizations

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The newest food safety infosheet, a graphical one-page food safety-related story directed at food businesses, is now available.

Food Safety Infosheet Highlights:
– Because raw eggs can carry Salmonella, use pasteurized eggs as a replacement in dishes such as custard.
– Clean and sanitize equipment between use to avoid cross-contamination when working with eggs.
– Know which products contain raw eggs and refrigerate to reduce the potential for Salmonella growth.
Food safety infosheets are created weekly and are posted in restaurants, retail stores, on farms and used in training throughout the world. If you have any infosheet topic requests, or photos, please contact Ben Chapman at benjamin_chapman@ncsu.edu.
You can follow food safety infosheets stories and barfblog on twitter @benjaminchapman and @barfblog.

Click here to download the newest food safety infosheet

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About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.