Food Safety Infosheet Highlights:
-Peppers were prime cause of 2008 Salmonella outbreak linked to over 1,500 illnesses
-Pepper and tomato-containing dishes sitting at room temperature may have made the outbreak larger.
-Refrigerate tomato dishes below 41°F.
Food Safety Infosheet Highlights:
– At least 50 illnesses traced to community event
– Community events, such as wedding receptions, church picnics, and fundraisers are common sources of foodborne illness outbreaks.
– These events are often held at temporary sites and staffed by volunteers.
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 Infosheet Highlights:
– 52 shigellosis cases linked to one food handler over a 2 month period.
– Food handlers can transmit Shigella in their poop without even showing symptoms.
– If you’re ill with vomit, nausea or diarrhea do not handle food.
– Food handlers should wash hands before preparing food and after going to the bathroom.
Food Safety Infosheet Highlights:
– Testing revealed Staphylococcus aureus in Rolf’s Patisserie products.
– Bakery products such as cream-filled pastries like cream pies and chocolate eclairs are often implicated in Staphylococcus aureus outbreaks.
– Outbreaks at bakeries are often linked to poor personal hygiene, contaminated equipment and temperature abuse.
Food Safety Infosheet Highlights:
– E. coli O157:H7 is found in the intestines and poop of ruminants and other mammals.
– It is unclear exactly whether the source of E. coli O157:H7 was a food, beverage or food handler.
– The victim fell ill along with at least 10 of the 24 family members who attended a Thanksgiving gathering.
Food Safety Infosheet Highlights:
– A recent foodborne illness outbreak in Kansas affecting 159 people has been linked to a turkey dinner served at a church function.
– Recent research has shown that when washing poultry, the pathogens can be spread within 3 ft of the sink, which might include already prepared fixins.
– The only way to know whether the turkey is done is with a tip-sensitive digital thermometer reading at least 165°F.
Food Safety Infosheet Highlights:
– Juices have been linked to outbreaks in the past.
– Food handlers should be careful not to contaminate ready-to-eat or drink products.
– Wash and dry hands using soap, potable water and paper towels prior to handling foods.
– When storing food in coolers or fridges, keep ready-to-consume products covered and above items like raw meat that might drip.
Food Safety Infosheet Highlights:
– Hurricanes and storms can cause power outages and lead to food safety concerns.
– Protect your food by being prepared.
– Place a thermometer in your fridge and freezer.
– Plan ahead by preparing coolers and knowing where dry ice and block ice suppliers are.
Food Safety Infosheet Highlights:
– The outbreak, which began in May and appears to be ongoing, has been linked to an estimated several hundred illnesses
– An estimated 228 million eggs have been recalled by Wright County Egg in Galt, Iowa
– The recall covers eggs in their shells packed by Wright County Egg between May 16 and Aug. 13.
– Eggs can carry Salmonella and need to be cooked to 145°F for 15 seconds to reduce risk.
– Eggs should be stored in the refrigerator/cooler and held below 45°F