You are currently browsing the category archive for the ‘Cross-contamination’ category.
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).
Click here to download this food safety infosheet.
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.
Click here to download this food safety infosheet.
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.
Click here to download this food safety infosheet.
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.
Click here to download this food safety infosheet.
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.
Click here to download the food safety infosheet.
Food Safety Infosheet Highlights:
- UK Food Standard Agency has recently reported the results of a study demonstrating spray of bacteria up to 3 feet from the kitchen sink after poultry was washed.
- Clean and sanitize utensils and work surfaces after preparing raw poultry.
- Wash and dry hands after handling and preparing poultry as well as following dishwashing.
Click here to download the food safety infosheet.
Food Safety Infosheet Highlights:
- Source of outbreak is still unknown; hygiene, cross-contamination and food all potential factors
- 4-year-old Ronan Wilson’s symptoms included vomit and feces red with blood, lungs filling with liquid and brain swelling
- 13 cases of E. coli O157:H7 were confirmed with some individuals showing no symptoms
- Practice good hygiene, especially food handlers who also care for children (including handwashing after handling diapers).
Click here to download the food safety infosheet.
Food Safety Infosheet Highlights:
-Poor sanitation or cross-contamination may have led to the closure.
-Listeria monocytogenes can be deadly for the elderly.
-In 2008, 43 individuals became ill and 22 died during an outbreak from Listeria-contaminated deli meats in Canada. The average age of victims was 77.
Click here to download the food safety infosheet.
Food Safety Infosheet Highlights:
-Community dinners can be great fundraisers but because they may be held at temporary sites and staffed by volunteers special precautions are needed.
-BBQ plates prepared by volunteers likely contained Salmonella.
-14 individuals who ate the BBQ plates were hospitalized with symptoms including abdominal cramping, diarrhea and vomiting.
Click here to download the food safety infosheet.
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.
Click here to download the food safety infosheet.
Speak Up!