Food Safety Infosheets

Tuesday, July 21, 2009

Estimated 10,000 potentially exposed to Hepatitis A virus at Illinois McDonald's

Food Safety Infosheet Highlights:
- If infected, you may spread the virus to others for 30 days before you get sick.
- Diners at the Illinois fast-food outlet from early June to July 13 may have been exposed to a virus that can cause liver disease.
- Handwashing can reduce the chance of passing Hepatitis A to patrons.

Click here to download.

Thursday, July 16, 2009

Clostridium Perfringens likely Cause of illness that sickened many in Myrtle Beach, SC.

Food Safety Infosheet Highlights:
- Improper cooling is suspected as the cause of the outbreak. It is not known how rapidly the food that the caterer prepared was cooled.
- Foods that have suffered temperature abuse often lead to Clostridium perfringens poisoning.
- Food can be briefly left out to cool, as long as it is refrigerated by the time it reaches 120℉. Use a thermometer to verify the temperature.

Download the food safety infosheet here.

Wednesday, July 01, 2009

Harvey's E. coli O157:H7 Outbreak Report Released

Food Safety Infosheet Highlights:
- 235 cases of E. coli O157:H7 were linked to a Harvey's restaurant in North Bay, Ontario, Canada in October 2008
- Health authorities point to Spanish red onions as most likley source of the outbreak
- Poor sanitation of onion dicer may have prolonged the outbreak
- Equipment should be fully disassembled to allow for cleaning and sanitizing of hard to reach areas

Download the food safety infosheet here.