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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.

– 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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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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Screen Shot 2013-10-15 at 2.51.48 PM– Clusters of illnesses in the midwestern and eastern U.S. As of August 3, 2013:  400 ill, 21 hospitalized in 15 states, including IA, TX, NE, FL, WI, IL, GA, MI, AR, CT, KS, MN, NJ, NY, and OH.
– Cyclospora infections have a history Most previous cyclospora infections have been associated with Fresh produce, such as raspberries, basil, snow peas, and mesclun lettuce
– FDA traceback has linked some of the illnesses to salad mix supplied to Darden restaurants (including Olive Garden and Red Lobster outlets) by Taylor Farms de Mexico, S. de R.L. de C.V.

 

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Food Safety Infosheet Highlights:
-111 ill after meal at Norwegian swim meet; outbreak was linked to Clostridium perfringens.
-Clostridium perfringens spores often survive cooking.
-If you are hot-holding food have the proper tools available, such as chafing dishes with a heat source. Keep the food above 135°F if service is more than 4hrs after preparation.

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– The virus can be introduced into a site by ill patrons or food handlers and can remain on surface for weeks.
– 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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foodsafetyinfosheet-12-3-12-nc

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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                                 Food Safety Infosheet Highlights

• Place a thermometer in your fridge and freezer
• Have a tip-sensitive digital thermometer ready to check foods
• Have items that don’t require refrigeration and can be eaten cold or
heated on an outdoor grill
• Freeze containers of water for ice and to help keep food cold in the
appliances
• Plan ahead by preparing coolers and knowing where dry ice and block
ice suppliers are

Food Safety Infosheet Highlights
•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.
•Ask suppliers about food safety riskreduction practices including how they
manage water, cleaning and sanitation and staff.•When washing the outside of a cantaloupe, vigorously use a scrub brush under running
water to remove any easy-to-get-to bacteria.
•Don’t wash multiple cantaloupes at once by soaking in a sink.This could lead to pathogen
transfer from one fruit to another.

Food Safety Infosheet Highlights:
– Storing low-acid foods in a jar and sealing them without either acidifying or processing using pressure creates the ideal conditions for toxin formation.
– Tested recipes and directions for safe canning can be found at the National Center for Home Food Preservation:
nchfp.uga.edu.
– In 1977, 59 patrons of a Detroit Mexican restaurant became ill with botulism after consuming improperly canned peppers after restaurant staff put lightly-cooked peppers and water in jars and sealed them.
– Low acid foods (pH greater than 4.6) like beets cannot be safely canned using a boiling water bath unless acidified according to a tested recipe.

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Food Safety Infosheet Highlights:

– Over 20 customers of a California pizza kitchen restaurant were ill with vomiting, diarrhea, cramps and nausea.
– Three food handlers were also part of the outbreak.
– 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).

Click here to download.

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