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Food Safety Infosheet Highlights:
– Unless noted on packaging, treat tempeh as a raw food.
– Knives, cutting boards and other food contact surfaces must be cleaned and sanitized between preparation and use with ready-to-eat foods.
– Salmonella and other pathogens can grow during the tempeh production process.
– Wash hands after handling any potentially contaminated food or packaging (especially those that are leaking).

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Food Safety Infosheet Highlights:
– Among the 166 illnesses are 12 hospitalizations.
– The implicated product, processed and distributed by Moon Marine USA Corporation (also known as MMI) of Cupertino, Calif. is made of tuna back meat, which is  scraped off the bones and looks like ground product.
– The product is not available for sale to individual consumers, but may have been used in food service and retail to make sushi, sashimi, ceviche and similar dishes.
– Moon Marine USA Corporation or MMI and Nakaochi Scrape AA or AAA were printed on boxes of the product when it was initially sold to distributors. Boxes may have been broken into smaller lots for further sale.

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Food Safety Infosheet Highlights:

– Cargill Meat Solutions Corporation has recalled over 36 million lbs of ground turkey products
– Over 30 products have been recalled; All bear the number P-963 inside USDA inspection mark
– Ask suppliers about pathogen control measures.
– Cook all poultry to 165°F, measured with a digital tip-sensitive thermometer.

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Food Safety Infosheet Highlights:
– Recalled papayas have been sold by Agromod Produce Inc. under multiple brand names: Blondie, Yaya, Mañanita, and Tastylicious.
– Cut papaya held between 75°F and 80°F temperature has been shown to support the growth of Salmonella within 6hrs.
– Fresh cut papaya has been linked to two previous Salmonella outbreaks (Australia 2006-07; Singapore, 1996).
– In the Australian outbreak, Salmonella was found in in untreated river water used to wash papayas prior to sale.

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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.

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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.

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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

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Food Safety Infosheet Highlights:
– The outbreak has resulted in 37 confirmed cases, 50 suspected cases and 8 hospitalization.
– Reunions moved following kitchen closure.
– Food handlers can transmit Salmonella without even showing symptoms.
– Only 3% of salmonellosis cases are officially reported.

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Food Safety Infosheet Highlights:
– Staff member had been in contact with infected chickens.
– Food handlers can transmit Salmonella  in their poop without knowing; you don’t have to be ill to pass it on.
– Wash hands with soap after handling birds, baby chicks or reptiles and after contact with pet feces.

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Food Safety Infosheet Highlights:

-Daniele brand pepper-coated Salami recalled after potential link to outbreak.
-184 Illnesses have been reported in 38 states since July 1, 2009. Reports suggest that pepper used in the product might be the source of the illnesses.
-Pepper and other dry spices have been linked to salmonella contamination in the past.
– A list of recalled products and labels are is attached.

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