Food Safety Infosheet Highlights: - Handwashing after handling animals, even cute ones, reduces risk of illness.  Children can get sick by touching birds and then putting their hands directly in their mouths or touching food. - Eggs can carry Salmonella and need to be cooked to 145°F for 15 seconds to reduce risk, or until the yolk sets.

- 21 attendees of a catered lunch reported diarrhea and vomiting - Toxin associated with Clostridium perfringens was isolated from some of the attendees - The pathogen was found in ham and a plate of mixed food that was served at the luncheon - Microwaves often heat foods unevenly making take the temperature with a tip-sensitive thermometer in multiple spots

Food Safety Infosheet Highlights: - 75 ill with salmonellosis after eating at the Tenth Hole Tea Rooms in Southsea (U.K.) - Salmonella found in pre-cooked pasta and dishcloths, staff tested positive - Don't wash raw meats. Salmonella and other bugs can be sprayed up to 3 feet away by washing.  

Food Safety Infosheet Highlights: - Pest control in the food business is important; be extra vigilant with hygiene and storage practices - Don't just employ temporary measures to eliminate the pests; spend time to correct the reasons behind the infestation.

- 4 deaths and 15 illnesses in Colorado, Nebraska, Oklahoma and Texas. - Listeria monocytogenes can grow slowly at refrigeration temperatures in some foods including cantaloupe.   Listeria on cut cantaloupe will only reach levels likely to cause illness after many days of storage at 41°F.

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.

- 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.

- since these soups were not processed to kill Clostridium botulinum spores, the only control measure for botulism was keeping the product refrigerated - if you sell foods that require refrigeration for safety, clearly and repeatedly communicate this to your customers

Food safety infosheet highlights:

- Authorities in Germany recommend to avoid eating sprouts; health advisories on raw lettuce, tomatoes, and cucumbers have been lifted.

- Even though testing of sprouts from the implicated farm have not shown the  outbreak strain,  epidemiology links the illnesses to eating sprouts.