Avoid foodborne illness during the holidays

Infosheet highlights:

Clean and sanitize utensils and work surfaces after preparing raw turkey for roasting.
Wash your hands after getting the turkey ready.
Cook your turkey to an internal temperature of 165°F.

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Five students ill from outbreak linked to Campylobacter at school in UK

Food Safety Infosheet highlights:
- Environmental health officers focus on cross-contamination practices of food handlers.
- Infections often are a result of cross-contamination, cooking to unsafe temperatures or contact with animals; Campylobacter is not often passed person-to person.
- Clean and sanitize all surfaces (cutting boards, counters) between raw and ready-to-eat food preparation.
- Use different utensils such as knives, tongs and lifters for raw and ready-to-eat foods, if cleaning and sanitizing between use isn't practical.

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Effects of E. coli O157:H7 linked to grilled burger leaves woman paralyzed

Food Safety Infosheet Highlights:
- Ground beef has been linked to at least 16 outbreaks since 2007.
- In 2009, this pathogen led to the recall of beef from nearly 3,000 grocers in 41 states.
- Cook all ground beef to 155°F for 15 seconds or 160°F for an instant kill.
- Clean and sanitize all surfaces (cutting boards, counters) where ground beef items were prepared.

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Over 70 children ill from E. coli O157:H7 in two separate petting zoo outbreaks

Food Safety Infosheet Highlights:
- 67 ill in UK outbreak linked to Godstone Farm in Surry; 13 ill in outbreak linked to the Pacific National Exhibition.
- Handwashing can reduce the risk of E. coli O157, but signs and sinks do not make people wash their hands.
- Be diligent in promoting the importance of handwashing with patrons and staff and compel folks with creative messages.

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Over 500 Ill from Norovirus linked to raw oysters

Food Safety Infosheet Highlights:
- Outbreak linked to shellfish, made worse by ill staff
- Fat Duck’s poor food safety practices may have led to further contamination
- Several weaknesses in procedures at the restaurant may have contributed to ongoing transmission including delayed response to the incident and ill staff members

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Flu season is almost here: Avoiding H1N1 and seasonal influenza virus

Food Safety Infosheet Highlights:
- Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it.
- If you are sick with flu-like symptoms, stay home for at least 24 hours after your fever is gone. Keep away from others as much as possible.
- Wash your hands often especially after you cough or sneeze. Alcohol-based hand cleaners are also effective, but are best used after proper handwashing.

Be ready for storms

Food Safety Infosheet Highlights:
-Hurricanes and storms can cause power outages and lead to food safety concerns
-Protect your food by being prepared
-Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature
-You may safely re-freeze foods that still contain ice crystals or that have been kept at 41° F or below.

Download the food safety infosheet here.

Memphis TN restaurant linked to Salmonella outbreak

Food Safety Infosheet Highlights:
- 20 patrons of A&R Barbecue ill, at least 2 hospitalized.
- As of August 10, Food that caused the outbreak is unknown.
- Outbreaks can result in restaurant closures, loss of wages and lawsuits.

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