Cool for the Summer: Keep Your Favorite Salads Chilled

"At your next picnic, let the spotlight shine on your food — not on party crashers like Salmonella or Listeria. When temperatures rise and food safety steps aren’t followed, cold dishes at a cookout are at risk for unsafe bacteria levels. Avoid foodborne illness by following these steps:

Clean: Remember to clean and sanitize all dishes and utensils used to make your salad and wash your hands before and after food prep.

Separate: Use different cutting boards, plates and utensils to avoid spreading bacteria when preparing your raw foods and ready-to-eat cold dishes.

Cook: Make sure the main meat or poultry ingredients used in cold salads (egg salad, chicken salad, etc.) are cooked to safe internal temperatures before mixing:

• Cook eggs to 160 F.
• Cook chicken to 165 F.

Although most cold salads use mayonnaise, the danger of foodborne illness lies with the main ingredient, such as eggs or chicken. Make sure they are cooked and chilled at the proper temperature. If you use homemade mayonnaise, follow these guidelines.

Chill: Avoid the Danger Zone (temperatures between 40 F and 140 F) by refrigerating perishable food within two hours — one hour if it’s a hot day (above 90 F). Keep cold foods at an internal temperature of 40 F or below by nestling food in ice or keeping food in a cooler.."
Keep Salads Chilled 

Salmonella and Eggs

"Eggs are one of nature’s most nutritious and economical foods. But it’s important that you take care when handling and preparing fresh eggs and egg products.

The inside of eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly.

How can I reduce my chance of getting a Salmonella infection?

• Keep eggs refrigerated at 40°F (4°C) or colder at all times. Only buy eggs from stores and suppliers that keep them refrigerated.
• Discard cracked or dirty eggs.
• Consider buying and using pasteurized eggs and egg products, which are widely available.
• Cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter.
• Make sure that foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu, are made only with pasteurized eggs.
• Eat or refrigerate eggs and foods containing eggs promptly after cooking. Do not keep eggs or foods made with eggs warm or at room temperature for more than 2 hours, or 1 hour if the temperature is 90°F or hotter.
• Wash hands and items that came into contact with raw eggs—including counter tops, utensils, dishes, and cutting boards—with soap and water.
• Do not taste or eat any raw dough or batter, such as cookie dough and cake mix, made with raw eggs. Bake or cook raw dough and batter before eating..."
  Salmonella 

Salmonella and Food

"You may know that Salmonella can contaminate poultry and eggs, but it also sneaks its way into many other foods. Learn what you can do to make your food safer to eat.

Salmonella is a bacteria that commonly causes foodborne illness, sometimes called “food poisoning.” CDC estimates Salmonella causes 1 million foodborne illnesses every year in the United States. During the past few years, outbreaks of Salmonella illness have been linked to contaminated cucumbers, pre-cut melon, chicken, eggs, pistachios, raw tuna, sprouts, and many other foods.

Five Facts That May Surprise You

Don’t let Salmonella make you or your loved ones sick. Learn these five facts and tips for lowering your chance of getting a Salmonella infection.

1. You can get a Salmonella infection from a variety of foods. Salmonella can be found in many foods including beef, chicken, eggs, fruits, pork, sprouts, vegetables, and even processed foods, such as nut butters, frozen pot pies, chicken nuggets, and stuffed chicken entrees. When you eat a food that is contaminated with Salmonella, it can make you sick. Contaminated foods usually look and smell normal, which is why it is important to know how to prevent Salmonella infection.

Watch AJ’s story to learn how he got Salmonella from eating contaminated chicken.

2. Salmonella illness is more common in the summer. Warmer weather and unrefrigerated foods create ideal conditions for Salmonella to grow. Be sure to refrigerate or freeze perishables (foods likely to spoil or go bad quickly), prepared foods, and leftovers within 2 hours. Chill them within 1 hour if the temperature is 90°F or hotter.

3. Salmonella illness can be serious and is more dangerous for certain people. Symptoms of infection usually appear 6 hours to 6 days after eating a contaminated food. These symptoms include diarrhea, fever, and stomach cramps. In most cases, illness lasts 4–7 days and people recover without antibiotic treatment. Some people may have severe diarrhea and need to be hospitalized. Anyone can get a Salmonella infection, but some groups are more likely to develop a serious illness: adults aged 65 and older, children younger than 5 years, and people with immune systems weakened from medical conditions, such as diabetes, liver or kidney disease, and cancer, or their treatment..."
   Salmonella

Do I have a Salmonella infection?
Contact your doctor or healthcare provider if you have:

• Diarrhea and a fever over 102°F
• Diarrhea for more than 3 days that is not improving
• Bloody stools
• Prolonged vomiting that prevents you from keeping liquids down
• Signs of dehydration, such as:
  • Making very little urine
  • Dry mouth and throat
  • Dizziness when standing up

Salmonella and Food

"You may know that Salmonella can contaminate poultry and eggs, but it also sneaks its way into many other foods. Learn what you can do to make your food safer to eat.

Salmonella is a bacteria that commonly causes foodborne illness, sometimes called “food poisoning.” CDC estimates Salmonella causes 1 million foodborne illnesses every year in the United States. During the past few years, outbreaks of Salmonella illness have been linked to contaminated cucumbers, pre-cut melon, chicken, eggs, pistachios, raw tuna, sprouts, and many other foods.

Five Facts That May Surprise You

Don’t let Salmonella make you or your loved ones sick. Learn these five facts – and tips for lowering your chance of getting a Salmonella infection.

1. You can get a Salmonella infection from a variety of foods. Salmonellacan be found in many foods including beef, chicken, eggs, fruits, pork, sprouts, vegetables, and even processed foods, such as nut butters, frozen pot pies, chicken nuggets, and stuffed chicken entrees. When you eat a food that is contaminated with Salmonella, it can make you sick. Contaminated foods usually look and smell normal, which is why it is important to know how to prevent Salmonella infection.
2. Salmonella illness is more common in the summer. Warmer weather and unrefrigerated foods create ideal conditions for Salmonella to grow. Be sure to refrigerate or freeze perishables (foods likely to spoil or go bad quickly), prepared foods, and leftovers within 2 hours. Chill them within 1 hour if the temperature is 90°F or hotter.
3. Salmonella illness can be serious and is more dangerous for certain people. Symptoms of infection usually appear 6–48 hours after eating a contaminated food, but can take much longer. These symptoms include diarrhea, fever, and stomach cramps. In most cases, illness lasts 4–7 days and people recover without antibiotic treatment. Some people may have severe diarrhea and need to be hospitalized. Anyone can get a Salmonellainfection, but some groups are more likely to develop a serious illness: older adults, children younger than 5, and people with immune systems weakened from medical conditions, such as diabetes, liver or kidney disease, and cancer or their treatment.
4. Salmonella causes far more illnesses than you might suspect. For every one case of Salmonella illness confirmed by laboratory tests, there are about 30 more cases of Salmonella illnesses that are not Most people who get food poisoning usually do not go to the doctor or submit a sample to a laboratory, so we never learn what germ made them sick.
5. To avoid Salmonella, you should not eat raw eggs or eggs that have runny whites or yolks. Salmonella can contaminate eggs, even perfectly normal-looking ones. But these eggs can make you sick, especially if they are raw or lightly cooked. Eggs are safe when you cook and handle them properly..."
   Salmonella and food

Keeping Backyard Chickens and Other Poultry

"ALERT: Multistate Outbreaks of Human Infections linked to Live Poultry

CDC and many states are investigating several outbreaks of human Salmonella infections linked to live poultry in backyard flocks. These outbreaks are a reminder to always wash hands thoroughly with soap and water right after touching live poultry.

Backyard chickens and other poultry can carry germs such as Salmonella. After you touch a bird, or anything in the area where birds live and roam, wash your hands so you don’t get sick!

Owning backyard chickens and other poultry can be a great experience. However, children and other groups of people have a greater chance of illness from handling live poultry or anything in the area where they live and roam. Even handling baby birds displayed at stores can cause a Salmonella infection.

There Are Many Ways You Can Get Salmonella from Live Poultry

Live poultry might have Salmonella germs in their droppings and on their bodies (feathers, feet, and beaks), even when they appear healthy and clean. The germs can get on cages, coops, feed and water dishes, hay, plants, and soil in the area where the birds live and roam. Germs also can get on the hands, shoes, and clothes of people who handle or care for the birds.

People become infected with Salmonella germs when they put their hands or equipment that has been in contact with live poultry in or around their mouth. Young children are more likely to get sick because their immune systems are still developing and they are more likely to put their fingers or pacifiers and other items into their mouths.

People who have contact with items, like coops or water dishes, in the area where poultry live can get sick without actually touching one of the birds. Germs on your hands can spread easily to other people or surfaces, which is why it’s important to wash hands immediately with soap and water after touching poultry or anything in the area where they live and roam...".
Backyard poultry

Salmonella and Food

"You may know that Salmonella can contaminate poultry and eggs, but it also sneaks its way into many other foods. Learn what you can do to make your food safer to eat.

Salmonella is a bacteria that commonly causes foodborne illness, sometimes called “food poisoning.” CDC estimates Salmonella causes 1 million foodborne illnesses every year in the United States. During the past few years, outbreaks of Salmonella illness have been linked to contaminated cucumbers, chicken, eggs, pistachios, raw tuna, sprouts, and many other foods..."

Salmonella

Salmonella and Eggs

"ALERT: Salmonella Outbreak Linked to shell eggs

CDC, FDA, and several states are investigating an outbreak of Salmonella infections linked to Rose Acre Farms shell eggs. Don’t eat, serve, or sell the recalled shell eggs, which were sold under many brand names. Throw them out or return them. Wash and sanitize refrigerator drawers and shelves that held recalled eggs. Learn more about the outbreak and read our advice to consumers.

Eggs are one of nature’s most nutritious and economical foods. But you must take special care when handling and preparing fresh eggs and egg products to avoid foodborne illness, also known as food poisoning.

The inside of eggs that appear normal can contain a germ called Salmonellathat can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly..."
Salmonella and Eggs

Keeping Backyard Poultry

"Live poultry, such as chickens, ducks, geese, and turkeys, often carry germs such as Salmonella. After you touch a bird, or anything in the area where birds live and roam, wash your hands so you don’t get sick!

Owning backyard chickens and other poultry can be a great experience. However, children and other groups of people have a greater chance of illness from handling live poultry or anything in the area where they live and roam. Even handling baby birds displayed at stores can cause a Salmonella infection. Keep reading to learn about the steps you can take to stay healthy around live poultry.

How do people get Salmonella infections from live poultry?

Live poultry might have Salmonella germs in their droppings and on their bodies (feathers, feet, and beaks), even when they appear healthy and clean. The germs can get on cages, coops, feed and water dishes, hay, plants, and soil in the area where the birds live and roam. Germs also can get on the hands, shoes, and clothes of people who handle or care for the birds.

People become infected with Salmonella germs when they put their hands or equipment that has been in contact with live poultry in or around their mouth. Young children are more likely to get sick because their immune systems are still developing and they are more likely to put their fingers or pacifiers and other items into their mouths. Some people who have contact with items, like coops or water dishes, in the area where poultry live can get sick without actually touching one of the birds. Germs on your hands can spread easily to other people or surfaces, which is why it’s important to wash hands immediately with soap and water after touching poultry or anything in the area where they live and roam.."

Backyard poultry

Keeping Backyard Poultry

"Live poultry, such as chickens, ducks, geese, and turkeys, often carry germs such as Salmonella. After you touch a bird, or anything in the area where birds live and roam, wash your hands so you don't get sick!

Owning backyard chickens and other poultry can be a great experience. However, children and other groups of people have a greater chance of illness from handling live poultry or anything in the area where they live and roam. Even handling baby birds displayed at stores can cause a Salmonella infection. Keep reading to learn about the steps you can take to stay healthy around live poultry..."

Backyard poultry

Salmonella and Eggs

"Eggs are one of nature's most nutritious and economical foods, but you must take special care when handling and preparing fresh eggs and egg products to avoid foodborne illness, sometimes called "food poisoning."

The inside of eggs that appear normal can contain a germ called Salmonellathat can make you sick, especially if eggs are eaten raw or lightly cooked. But eggs are safe when cooked and handled properly..."
Salmonella

Pet Food and Treats

"A healthy diet is important for pets. But did you know that dry pet food, treats, and supplements can become contaminated with Salmonella, a harmful germ that can make both people and pets sick? To protect you and your pet from getting sick, it is important to know how to correctly purchase, handle, store, and behave when handling dry pet foods and treats..."
petfood

Multistate Outbreak of Human Salmonella Infantis Infections Linked to Dry Dog Food

"[May 3, 2012] CDC is collaborating with public health and agriculture officials in multiple states and the US Food and Drug Administration (FDA) to investigate an ongoing multistate outbreak of human Salmonella Infantis infections. Public health investigators used DNA "fingerprints" of Salmonella bacteria obtained through diagnostic testing with pulsed-field gel electrophoresis, or PFGE, to identify cases of illness that may be part of this outbreak. They used data from PulseNet, the national subtyping network made up of state and local public health laboratories and federal food regulatory laboratories that performs molecular surveillance of foodborne infections. The outbreak strain is rare and typically 0-3 isolates are reported per month..."

Salmonella Outbreaks

"Salmonellosis is an infection with bacteria called Salmonella. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized..."

No Progress in Salmonella During Past 15 Years
"Salmonella infections have not decreased during the past 15 years and have instead increased by 10 percent in recent years, according to a new Vital Signs report released today by the Centers for Disease Control and Prevention. During the same time period, illnesses from the serious Shiga toxin-producing E. coli O157 have been cut nearly in half and the overall rates of six foodborne infections have been reduced by 23 percent, the report said.

The Vital Signs report summarizes 2010 data from CDC's Foodborne Diseases Active Surveillance Network (FoodNet), which serves as America's report card for food safety by tracking whether nine of the most common infections transmitted through foods are increasing or decreasing..."

Timeline: Nationwide Outbreak of Salmonella Enteritidis (SE) Infections Associated with Shell Eggs, United States, 2010
Trace the outbreak of the Salmonella Enteritidis Infection associated with shell eggs.

Investigation Update: Multistate Outbreak of Human Salmonella Enteritidis Infections Associated with Shell Eggs
"CDC is collaborating with public health officials in multiple states, the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s Food Safety and Inspection Service to investigate a nationwide increase of Salmonella Enteritidis (SE) infections with an indistinguishable pulsed-field gel electrophoresis (PFGE) pattern JEGX01.0004. This is the most common PFGE pattern for SE in the PulseNet database. Investigators are using DNA analysis of Salmonella bacteria obtained through diagnostic testing to identify cases of illness that may be part of this outbreak. Because the outbreak PFGE pattern (outbreak strain) commonly occurs in the U.S., some of the cases identified with this outbreak strain may not be related to this outbreak..."

FDA warns of Salmonella risk from frozen rodents fed to reptiles
"The U.S. Food and Drug Administration is warning U.S. and international customers who may have purchased frozen mice from Biggers and Callaham LLC, doing business as MiceDirect, that these products, which are used as food for reptiles, have the potential to be contaminated with Salmonella.

Because children, the elderly, and individuals with weakened immune systems are particularly at risk for salmonellosis, they should avoid handling either frozen rodents used as reptile food or reptiles. Children 5 years and under should not handle either frozen rodents used as reptile food or reptiles themselves.

After handling either frozen rodents used as reptile food or the reptiles, individuals should thoroughly wash their hands with soap and water and use a disinfectant to thoroughly clean any surfaces that have been in contact with frozen rodents.

The FDA is actively investigating positive Salmonella findings in frozen mice and environmental samples taken at the company’s Cleveland, Ga. plant. After it was informed of the positive samples, Biggers and Callaham voluntarily recalled all frozen mice, rats and chicks purchased between May 2009 and July 23, 2010. The frozen reptile feed was distributed in all states, except Hawaii, through pet stores and by mail order and direct delivery..."

FDA: New Final Rule to Ensure Egg Safety, Reduce Salmonella Illnesses Goes Into Effect
"The U.S. Food and Drug Administration says that as many as 79,000 illnesses and 30 deaths due to consumption of eggs contaminated with the bacterium Salmonella Enteritidis may be avoided each year with new food safety requirements for large-scale egg producers.

The new food safety requirements will become effective on July 9, 2010, through a rule for egg producers having 50,000 or more laying hens – about 80 percent of production. Among other things, it requires them to adopt preventive measures and to use refrigeration during egg storage and transportation.

Large-scale egg producers that produce shell eggs for human consumption and that do not sell all of their eggs directly to consumers must comply with the refrigeration requirements under the rule; this includes producers whose eggs receive treatments such as pasteurization. Similarly, those who transport or hold shell eggs must also comply with the refrigeration requirements by the same effective date.

Egg-associated illness caused by Salmonella is a serious public health problem. Infected individuals may suffer mild to severe gastrointestinal illness, short-term or chronic arthritis, or even death. Implementing the preventive measures would reduce the number of Salmonella Enteritidis infections from eggs by nearly 60 percent.

Salmonella Enteritidis can be found inside eggs that appear normal. If the eggs are eaten raw or undercooked, the bacterium can cause illness. Eggs in the shell become contaminated on the farm, primarily because of infection in the laying hens.

“Preventing harm to consumers is our first priority,” said Margaret A. Hamburg, M.D., commissioner of food and drugs. “Today's action will help prevent thousands of serious illnesses from Salmonella in eggs.”

The rule requires egg producers with fewer than 50,000 but at least 3,000 laying hens whose shell eggs are not processed with a treatment, such as pasteurization, to comply with the regulation by July 9, 2012..."

Salmonella Tennessee Identified in a Processed Food Ingredient
"The U.S. Food and Drug Administration is taking steps to protect the public following the early identification of Salmonella Tennessee in one company’s supply of hydrolyzed vegetable protein (HVP). This is a common ingredient used most frequently as a flavor enhancer in many processed foods, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings.

In coordination with the Centers for Disease Control and Prevention, the U.S. Department of Agriculture, other federal agencies, and state health departments, FDA is closely monitoring and assessing the potential risks of illness from affected products.

“Our investigators were able to identify this problem before any illnesses occurred," said FDA commissioner Dr. Margaret A. Hamburg. "While the investigation is continuing, the agency is supporting reasonable steps to continue to protect the public health.”.."

Investigation Information for Outbreak of Salmonella Typhimurium Infections, 2008–2009
"CDC is collaborating with public health officials in many states, the United States Department of Agriculture (USDA)-Food Safety and Inspection Service (FSIS), and the U.S. Food and Drug Administration to investigate an ongoing multistate outbreak of human infections due to Salmonella serotype Typhimurium..."