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/Home/Physical Education/Nutrition & Diseases/Disorders/Foodborne Illnesses Safe Food Votes:0 About Us Factsheets Food Safety Tips The Bug Bible Industry Information Safe Food Welcome to the Australian food safety education pages, brought to you by the Food Safety Campaign. Food safety information is also available from our information line Tel. 1800 647 284. Read more about the Food Safety Campaign . For more information email info@safefood.net.au . For information on the Food Safety Information Council visit www.foodsafety.asn.au Search Read More Go to Site Food Safety at Home, School and When Eating Out -Activity Book Votes:0 Food Safety at Home, School and When Eating Out USDA/Food Safety and Inspection Service The Chef and the Child Foundation FDA/Center for Food Safety & Applied Nutrition An Activity Book for You to Color Letter to Parents Certificate of Participation The first coloring book page is already colored for you--check it out! The pages are full page drawings that can be printed out and colored with pencils or crayons. You can even color the drawings with your computer if you have Java installed. This is BAC. He is bad and could make you sick. Follow the safe food handling rules and stay healthy. See BAC in color See BAC shake The Story of BAC Wash and Dry your hands before you make or eat a snack or meal. Look for the safe food handling label in the market. Fruits and vegetables are healthy after Read More Go to Site Foodborne Illness: Prevention Strategies Votes:0 HOME & GARDEN INFORMATION CENTER 1-888-656-9988 HGIC 3620 http://hgic.clemson.edu Foodborne Illness: Prevention Strategies Printer Friendly Version WHAT IS FOODBORNE ILLNESS? Foodborne illness often shows itself as flu-like symptoms such as nausea, vomiting, diarrhea or fever, so many people may not recognize that the illness is caused by bacteria or other pathogens on food. The onset of symptoms may not occur for two or more days after the contaminated food was eaten. Thousands of types of bacteria are naturally present in our environment, but not all bacteria cause disease in humans. For example, some bacteria are used beneficially in making cheese and yogurt. Bacteria that cause disease are called "pathogens." When certain pathogens enter the food supply, they can cause foodbo Read More Go to Site SDA - Food Safety Cleaning Tips Votes:0 WASH your hands with SOAP and warm water, SCRUBBING for 10 -15 seconds. WASH fresh vegetables and fruits thoroughly. CLEAN and DISINFECT cutting boards and countertops. LAUNDER dish cloths and sponges. CLEAN and DISINFECT sinks and often-touched kitchen surfaces, like the handles on refrigerators, dishwashers, ovens, microwaves, faucets, drawers and cabinets. CLEAN the insides of refrigerators and microwave ovens. Use PAPER TOWELS to wipe up raw meat, fish or poultry juices. Discard the paper towels, then CLEAN and DISINFECT any soiled surfaces, such as cutting boards and countertops. WASH your hands with SOAP and warm water, SCRUBBING for 10 -15 seconds. DISINFECT dish cloths and sponges used to wipe up raw meat, fish or poultry. THOROUGHLY WASH forks, knives, plates, platters, containers Read More Go to Site About Living Votes:0 About Living About Living - Auctions: Tapis Meditation Epais doux solide 1.6x2.3m 100%Laine B Tapis Meditation Epais doux solide 1.6x2.3m 100%Laine R HUMMEL Meditation, #13/V, JUMBO, New, Mint Orig. Box Tapis Meditation Epais doux solide 1.4x2m P 100%LaineO Tapis Meditation Epais doux solide 1.4x2m P 100%LaineP NEPAL*TIBET*MEDITATION*BOUDDHA*MAHAKALA*20 cm SUPER 6' POWERMID PYRAMID Meditation Rife Subtle Magic SAINT FRANCIS IN MEDITATION, EXCELLENT 19TH C. OIL, NR LARGE MULTI-COLORED TIBETAN MEDITATION RUG WITH DORJE NEPAL*BUDDHA*TIBET*MEDITATION*BOUDDHA MEDECINE*22 cm Very Large Painting Tranquil Buddha Meditation 3'3"x4' ROYAL DOULTON MEDITATION HN2330 DISCONTINUED 1983 NR 2 Hummels~ Meditation 13 /0 & 119 Postman TMK-3s VGC MEDITATION~Hand Carved BACKGAMMON SET~Bali Art Read More Go to Site Bacterial Food Poisoning Votes:0 Bacterial Food Poisoning Al B. Wagner, Jr. Extension Food Technologist Texas Agricultural Extension Service Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity. Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness. Bacteria related food poisoning is the most common, but fewer than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Ca Read More Go to Site Campylobacteriosis: A New Foodborne Illness, HYG-5565-98 Votes:0 Ohio State University Extension Fact Sheet Family and Consumer Sciences 1787 Neil Avenue, Columbus, Ohio 43210-1295 Campylobacteriosis A New Foodborne Illness HYG-5565-98 Nancy Stehulak What is campylobacteriosis? Campylobacter jejuni is probably the most common cause of bacterial diarrhea in the United States, with even more occurrences than salmonella. These bacteria are fairly widespread, occurring in humans and animals, skin, soil, and water. They can live in any setting that provides nutrients, moisture, oxygen at room temperature. Is this a new disease? Campylobacter have been known as the cause of diseases in animals since 1909, but they have been generally recognized only recently as a cause of the human disease, campylobacteriosis. The increase in reports in the United States must Read More Go to Site Cooked-to-Brown Burgers May Not Tell the Truth / February 2, 2001 / Newsfrom the USDA Agricultural Research Service Votes:0 Printable Version E-mail this page Search News & Events News News archive News by e-mail Nutrition news Magazine Image Gallery Noticias en español Press Room Video Briefing Room Events You are here: News & Events / Cooked-to-Brown Burgers May Not Tell the Truth By Sharon Durham February 2, 2001 People who cook ground beef burgers on gas grills could have a food safety problem if they rely on color--rather than a meat thermometer--to determine if the meat is adequately cooked, according to Agricultural Research Service scientists. That’s because how the meat is handled before cooking can make it look like it’s been cooked adequately when it really hasn’t been, according to the scientists in ARS’s Food Technology and Safety Laboratory in Beltsville, Md. The research provi Read More Go to Site CSPI's Food Safety ~ General Information Votes:0 Mission Statement Current Food Safety News Hot Issues: Safe Produce Outbreak Alert! Outbreak Database Food Additives Legislation Consumer Action Comments & Petitions Conferences Safe Food International Consumer Safety Tips General Information Current Food Safety News November 6, 2007 New Food Import Safety Recommendations Issued September 20, 2007 Food Safety Act Calls For Inspections on Produce Farms September 17, 2007 What?s Making Us Sick? More News >> Caroline Smith DeWaal discusses critical problems with food imports from China and domestic inspections on the PBS Newshour. >>see video on unsafe produce markets Mission Statement Hazards in food cause an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year, most of which a Read More Go to Site Disease Listing, Escherichia coli O157:H7, Gen Info | CDC Bacterial, Mycotic Diseases Votes:0 Home About CDC Press Room Funding A-Z Index Centers, Institute & Offices Training & Employment Contact Us CDC en EspaÑol Search: Topic Home Programs Offices Disease Listing Get Smart on the Farm 11 Aug 2005 CDC Foundation interview with Tom Chiller, epidemiologist and medical director of CDC's Get Smart on the Farm program. 1600 Clifton Road NE, MS-D63 Atlanta, GA 30033 Phone: + 1-800-311-3435 Email Us Division of Bacterial and Mycotic Diseases Home > Disease Listing > Escherichia coli O157:H7 Escherichia coli O157:H7 (Updated December 6, 2006) EspaÑol (Spanish) (Chinese) (Korean) Tagalog (Filipino) (Vietnamese) p.highlightbox { margin-top: 30px; margin-bottom: 30px; font-weight: bold; font-family: Arial, Helvetica, sans-serif; font-size: 13px; } p.highlightbox a { display: block; width Read More Go to Site ERIC'S ECHO - The E.coli Help Organization Votes:0 E.Coli Help Organization On November 3, 1993 my thirteen-year-old son, Eric Jackson Mueller, died after eating an E.coli O157:H7 contaminated hamburger in his hometown of Oceanside, California . I have created this site in honor of Eric's memory. I hope that through my efforts, no other family will have to endure the horrible tragedy which has befallen our family. The ECHO in this website's name, refers to both Eric's legacy as well as E . c oli H elp O rganization. From this web site, I hope you will learn about the E.coli pathogen, how it gets into our food supply, what can be done about it, and most importantly, what you can do today to protect your family from what Dr. Glenn Morris of the USDA called an epidemic on national television in 1996. Rainer Mueller Webmaster click photo for e Read More Go to Site Food Poisoning Investigations In Seattle Votes:0 FOOD POISONING INVESTIGATIONS IN SEATTLE By Reimert Thorolf Ravenholt, MD MPH A considerable number of food poisoning incidents occur every year in every major community. Such incidents often go unrecognized; and many recognized incidents are not reported to the health authorities. But occasionally the nature of the illness is so distinctive, the latent interval sufficiently short, and the numbers of people involved and the circumstances are such that a number of victims report their illnesses to the health department. These are the visible part of the food poisoning "iceberg", and it is imperative that all such reports be carefully received and recorded on a standard Food Poisoning Report form, by the epidemiologist, a designated public health nurse or sanitarian. Each report sh Read More Go to Site Food Preservation & Safety - 5/15/03 Votes:0 Food Preservation & Safety - 5/15/03 This document can be viewed only with a frames compatible browser. Read More Go to Site Food Safety - 5/13/97 Votes:0 Food Safety - 5/13/97 Preventing Foodborne Illness General Foodborne Illness Evaluating Changes in Food Safe Storage Temperatures Cooking Thoroughly Refrigerating Leftovers Cleaning Surfaces Cross Contamination Re-heating Leftovers Dating Labels Return to Main Menu Warm weather marks the beginning of our peak season for food poisonings and food infections. Bar-B-Qued meats may contain undercooked portions and bacteria present in the raw animal foods can be easily transferred to the cooked by using the same spatulas and plates. Picnic food is often not kept cold enough to prevent bacterial growth, and adequate handwashing is difficult when eating at parks. While most victims suffer only short-term (1-8 days) digestive upsets, some food poisonings and food infections can result in permanent Read More Go to Site Food Safety Music Homepage Votes:0 Food Safety - Microbial Food Safety - General Health & Nutrition Mad Cow Disease Pesticides Olestra Biotech Toxicology Academic Life Welcome To the food safety music homepage Welcome to the Food Safety Music Website that features Dr. Carl Winter's hilarious and educational food safety music parodies. With a few clicks you can be on your way learning (and hearing) about food safety through song and video. It's all here for you - 27 downloadable songs, Powerpoint slide presentations with accompanying lyrics and clip-art, lyric files, Flash animations, live concert footage, scheduled performances, and media accounts. Songs address a wide variety of food safety topics and have been developed for diverse audiences including children, health professionals, food service workers, food regulators, Read More Go to Site Food Safety Quiz for Kids Votes:0 FDA Home Page | Search FDA Site | FDA A-Z Index | Contact FDA 1. If you touch raw meat or chicken, before you touch anything else you should: FDA Kids' Home Page FDA Home Page | Search FDA Site | FDA A-Z Index | Contact FDA | Privacy | Accessibility FDA/Website Management Staff Read More Go to Site Food Safety Training & Information from NC State Votes:0 Online Food Safety Courses www.foodsafetytraining.info Food Processing Resources www.foodprocessingnc.info Food Safety Workshops www.foodsafetyworkshops.info Last modified: August 8, 2006 Read More Go to Site Food safety-Key text Votes:0 Published by Australian Academy of Science KEY TEXT When bugs have you on the run This topic is sponsored by the Cooperative Research Centre for International Food Manufacture and Packaging Science . Consumers are demanding food with fewer chemical preservatives and additives – this means that good hygiene and safe storage conditions will have to play an even more important role in preventing food poisoning. The chances of getting food-poisoning are really very low when the number of incidents are compared with the number of meals consumed. In Australia, where the population is about 18.5 million and most people eat at least three meals a day, the total number of 'eating opportunities' for food-poisoning to occur is over 20,257,500,000 per year! Counting the sick Statistics on food-po Read More Go to Site Foodborne Illnesses Votes:0 Technical Assistance Bureau, Inc. Our Experts - Best in the Their Fields of Expertise HOME REQUEST AN EXPERT MORE ARTICLES Foodborne Illness What Is The Solution? by Norman G. Marriott, Ph.D BACKGROUND Although the U.S. food supply is the safest of all nations, consumers have a reason to express concern over foodborne illness. While many consumers, often driven by media sensationalism, believe that pesticide residues are the main concern in foods, scientists agree that most foodborne illnesses are of microbial origin. The majority of outbreaks (79%) have involved food manufactured at commercial or institutional establishments followed by food prepared or consumed at the consumer's home. This observation indicates a need to educate fo odservice workers and the general public about safe food Read More Go to Site gihealth.com - built for patient satisfaction Votes:0 Patient Education > Patient Pamphlets > Preventing Food Poisoning Printer Friendly Format Email this Article It catches you by surprise. One moment you are feeling fine and then you unexpectedly experience a bout of crampy abdominal pain, then comes the urgency and diarrhea, and perhaps some nausea. You feel just terrible, but in a day or two, it all passes and you tell your friends you probably just had a "twenty-four hour virus." Actually, your diagnosis may be wrong as many of these episodes can be traced to food poisoning. Believe it or not, despite all of our efforts in public health and sanitation, food poisoning is becoming more and more common in this country with about six million cases diagnosed each year. Of course, many millions more go unreported. What Is Food Poisoning? Most Read More Go to Site Greenline-Preventing Foodborne Illness Votes:0 Drusilla Banks Extension Educator, Nutrition & Wellness Subscription Information Preventing Foodborne Illness E. coli, Salmonella, Listeria and Vibrio Vulnificus have all been in the news lately. Of course, these are the names of a collection of bacteria that have recently caused food poisoning outbreaks across the nation. How can we stop this national problem? In January of this year President Clinton announced he would request $43.2 million in his 1998 budget to fund new nationwide research, education and inspection programs. "Food Safety from Farm to Table" is the President's new food safety initiative. The goal of this initiative is to further reduce the incident of foodborne illness to the greatest extent feasible. Concern over the recent recall of 25 million pounds of Hudson's ground Read More Go to Site homefoodsafety.com Votes:0 This is a free Starter Web Page courtesy of GoDaddy.com . This Domain is For Sale www.homefoodsafety.com This Domain Name is For Sale Email us at: jack@pithaya9.com Visit us at: https://www.tdnam.com/trpItemListing.aspx?miid=8096475 Find a domain name: www. .com .org .net .mobi .info .us .biz .tv .ws .name .ag .com.ag .net.ag .org.ag .am .asia .at .be .cc .cn .com.cn .org.cn .net.cn .de .eu .fm .jobs .jp .ms .nu .co.nz .net.nz .org.nz .tc .tw .com.tw .org.tw .idv.tw .co.uk .me.uk .org.uk .vg $9.99*/yr $6.99* *Plus ICANN fee of 20 cents per domain name year. Web Hosting Web Site Builders SSL Certificates Email Accounts Read More Go to Site Honolulu Star-Bulletin Features Votes:0 Advertisement - Click to support our sponsors. Good For You By Barbara Burke Wednesday, July 12, 2000 Food safety hot summer concern Paying attention to food safety is especially important during the summer months. Disease-causing bacteria flourish under hot, humid conditions. Summer is the most popular season for picnics and barbecues. But outdoor cooking typically does not offer the food safety features, like refrigeration and thermostat-controlled cooking, that a conventional kitchen provides. The U.S. Department of Agriculture recently launched a campaign to promote use of food thermometers by consumers. The campaign features Thermy, a cartoon thermometer, and the slogan, "It's Safe to Bite When the Temperature is Right." "Consumers should use a food thermometer when cooking meat, poul Read More Go to Site IFST ? Institute of Food Science and Technology Votes:0 Sitemap : Join Us : Online Shop : Contact : Home | | "> Login Password Home Members Only About IFST Policy Making Membership Education and Accreditation Science and Technology Information IFST Publications Resources and Links Events Online Shop Forms Online Polls You are here : Home BODY {MARGIN:0px } .summary {font-family:Arial; font-size:12px; color:#000000; font-weight:none} .title {font-family:Arial; font-size:12px; color:#000000; font-weight:bold} a.:link {font-family:Arial; font-size:12px; color:#000000; font-weight:none; text-decoration:underline} a.:active {font-family:Arial; font-size:12px; color:#000000; font-weight:none; text-decoration:underline} a.:visited {font-family:Arial; font-size:12px; color:#000000; font-weight:none; text-decoration:underline} a.:hover {font-family:Aria Read More Go to Site JS Online: What you should do if your child gets food poisoning Votes:0 News Business Sports Entertainment More... 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Classifieds Food & Cooking Health Lifestyle Travel Homes Multimedia Special Features Blogs Forums JSO Wireless Web Site Hel Read More Go to Site Kids World - Food Safety Votes:0 Kids World - Food Safety Text Version | Serve Up a Safe BBQ | Bad Bug Book | Food Safety Facts | | Coloring Book | Food Safety Quiz | Food Safety Links | | Kids World Home | Nutrition | Plant Nutrition | | General Ag and History | Read More Go to Site Life Saver Systems - Can hidden bacteria in my food cause illness to my child andfamily? Votes:0 Home | Pool Fence | Become a dealer! | Dealers Online | Installation Guide Child Safety Guide | Parent Resources | Site Map | Contact Us Can food harm my child? Tips to Help Child Proof Your Home Introduction Living Space Hate Those Latches Kitchen Time Food Safety Master's Bedroom Your Bathing Area Toddler's Room Their Bathroom Swimming Pool Garage Safety? Product Recalls General Stuff Guest Rooms Using a Pro Contributed Tips Parent Resources Help Email Questions Suggestions Home Hidden bacteria in your meal may cause food borne illness in your family. Bacteria will multiply to dangerous levels between 60 and 125 degrees Fahrenheit. Stay out of this danger zone with proper cold storage, handling, and cooking. Avoid bringing home dangerous levels of bacteria from your grocery store by foll Read More Go to Site Most Foodborne Illnesses Stem From Improper Cooling Votes:0 Science News Share Blog Cite Print Email Bookmark Most Foodborne Illnesses Stem From Improper Cooling ScienceDaily (Mar. 8, 2000) — WEST LAFAYETTE, Ind. -- Nationally reported incidents of foodborne illness caused by E. coli bacteria have increased consumers' awareness of the importance of proper food handling and thorough cooking, but "Improper cooling is the No. 1 reported cause of foodborne illness in the United States," says Richard Linton. an associate professor of food safety at Purdue University. "Most people recognize the need to cook foods to a temperature above 140 degrees in order to destroy most microorganisms that might be present, but they don't realize that any leftovers have to be cooled quickly so as not to allow any surviving bacteria to grow." See also: Health & Med Read More Go to Site NNCC Keeping Food Safe for Baby Votes:0 KEEPING FOOD SAFE FOR BABY National Network for Child Care's Connections Newsletter Dawn L. Hentges Foods and Nutrition Specialist Cooperative Extension Service University of Illinois Copyright/Access Information Infants and young children are more likely than adults to get sick from bacteria found in food and milk. This is because their immune systems are not yet fully developed. Eating food that contains disease-causing bacteria may cause vomiting, nausea, diarrhea, abdominal cramps, and sometimes fever. The symptoms may be mild to severe and may appear anywhere from 30 minutes to seven days after eating the contaminated milk or food. Parents and caregivers can help prevent illness caused by bacteria in food by safely preparing, storing, and serving formula and food. Listed below are rec Read More Go to Site Nutrition and Food Safety - NE Cooperative Extension, Lancaster Co. Votes:0 This page has moved. Please click here to access the new location. Remember to update your bookmark. Or, wait a few seconds to be automatically redirected to the new location. If you have problems accessing the new page, e-mail AHENNEMAN1@unl.edu Read More Go to Site Official Mad Cow Disease Home Page Votes:0 7,651+ articles on mad cow and new variantCreutzfeldt-Jakob disease, prions, bovine spongiform encephalopathy, scrapie, BSE, CJD, CWD, TME, and TSE. Last Updated: 17 Apr 01 . . a project of the Sperling Biomedical Foundation . Note: news, policy, commentar, medicine have moved to new site . The Official Mad Cow Disease Home Page You are what you eat: now serving number Bovine-CJD: might you already have it? ... Visit charity pages ( Early warnings: insomnia, memory loss, depression, anxiety, withdrawal, fearfulness) News archives ... Best links ... Search site ... 3D prions ... Science archives NEWS 2001 has moved ... Apr 17.. Webmaster: the next generation Apr 28.. Global TSE News Mar 24.. Slaughter on suspicion Mar 17.. Second epidemic raging Feb 27.. Canada censors scientists Feb 16.. D Read More Go to Site OurFood Database: anthrax bacteriology BSE geneticmodification HACCP ISO 9000 hygienemonitoring food industry ingredientsphysiology moulds yeasts Votes:0 OurFood-News - The News-Section of OurFood Desert Energy Project - The global solution for clean energy Introduction / About the author Anthrax General bacteriology BSE Dioxin Foot and mouth Disease Food-Borne Virus Diseases Food poisoning Genetic modification of food Food,what is it? Baby Food and Infant Formulas HACCP and ISO 9000 Ingredients Hygienemonitoring Radioactivity and Food Physiology Packaging Moulds and yeasts Phytopathology Parasites and pathogenic protoz Global Food Safety Bioterrorism Future of Global Nutrition Food Advertising Food Allergies Nutritional Genomics Organic Food Avoiding Food Scandals Food Processing Innovations Vegetarianism Dietary Supplements Bibliography Recommended links: All Great Recipes Food Glossary OurFood (c) 1998 - 2007 by Karl Heinz Wilm ( author@ Read More Go to Site PA PowerPort Votes:0 The requested item was either not found on this web server or no longer exists. For better results try browsing the Commonwealth of Pennsylvania's home page If you feel you have reached this message in error, please contact the webmaster for the referring page. If you reached this message from another WWW site or search engine you should contact their webmaster. Read More Go to Site Parenting & Child Development - All About Family and Parenting | Disney Family.com Votes:0 Family please login Login Register / Add Profile Home Food Parenting Entertainment Education Travel Shopping Coupons Home > Parenting & Child Development Send to a Friend Parentpedia Babies Baby Name Finder Christmas Kids Learning Pregnancy Teens Hot Topics fatherhood motherhood christmas skills development kindergartners baby gear conceiving toys preschoolers sleep breastfeeding labor pregnancy kids teens Most Discussed End the Mommy Wars The Potty Training Readiness Quiz Intimacy in a Postpartum World Labor Prep for Expectant Moms Highest Rated Getting Back in Shape After Your Baby Is Born Is Your Child Ready for Potty Training? Strategies to Make Anytime With Your Child Quality Time First-Time Dads: How to Bond with Daughters Girls Night Out (or In)! Parenting & Child Development Hel Read More Go to Site Prevention of foodborne illness begins on the farm Votes:0 January 1998 Prevention of foodborne illness begins on the farm Editor's Note: The following information is from the Agricultural Engineering Information Series AEIS #649. It was adapted by Roger Brook and Dan Guyer, Michigan State University Agricultural Engineering Department from a Cornell University fact sheet by Anu Rangarajan, Stephen Reiners, Marvin Pitts, Laura Pedersen and Anthony Shelton. Outbreaks of foodborne illness are making headlines on a regular basis. Hepatitis in strawberries, E coli in apple juice and lettuce and Cyclosporeae in raspberries have shaken consumer confidence in the safety of the food supply. As many as 30 million people contract some type of foodborne illness each year - most cases are not diagnosed or reported, and are probably just thought to be "st Read More Go to Site Safety Alerts - Timely Notification of Safety-Related Product Recalls Votes:0 Home My Recalls My Account About Us Customer Service Logout “...what good is knowing about a toy recall if you inadvertently turn around and feed your child - or yourself - something with Listeria, salmonella, or E. coli in it? Your site is awesome - a great idea and truly a public service. Thank you.” SafetyAlerts subscriber, 9/99 Video Help Legal Overview History Praises Do you want to have a safer home? Yes: 95 % No: 5 % Yes VOTE No Safety Alerts are Free Email Password Sign Up | Login Forgot Password --> My Recalls Search Premium Survey List of current recalls 11/21/2007 ELMO USA Corp. of Plainview has recalled Visual Presenters (sold as Image Presentation Cameras by Epson) 11/21/2007 Baja Motorsports has recalled Baja ATVs 11/21/2007 Cooper Lighting Inc. has recalled Metal Read More Go to Site Salmonella: Symptoms, Risks, Outbreaks and Resources Votes:0 *** Pot Pie Salmonella Outbreak *** What is Salmonella? Salmonella is one of the most common enteric (intestinal) infections in the U.S. In some states (e.g. Georgia, Maryland) it is the most common, and overall it is the second most common foodborne illness (usually slightly less frequent than a Campylobacter infection). The reported incidence of Salmonella illnesses are about 17 cases per each 100,000 persons.[1] Salmonella is a type of bacteria that causes typhoid fever and many other infections of intestinal origin. Typhoid fever, rare in the U.S., is caused by a particular strain designated Salmonella typhi. But illness due to other Salmonella strains, called "salmonellosis," is common in the U.S. Today, the number of known strains (technically termed "serotypes" o Read More Go to Site Shigella Bacteria Outbreaks, News, Resources and Legal Information Votes:0 What is Shigella? Shigella is a genus of bacteria that can cause sudden and severe diarrhea (gastroenteritis) in humans. Shigella thrives in the human intestine and is commonly spread both through food and by person-to-person contact. A Japanese scientist Kiyoshi Shiga discovered these bacteria over 100 years ago. Shigellosis is the name of the disease that Shigella causes. The illness is also known as "bacillary dysentery." Where does Shigella come from? The ultimate source of Shigella bacteria is the infected excrement of a previously infected individual. That infectious material is spread to new cases by person-to-person contact or via contaminated food or water. A new case of bacillary dysentery occurs after the organism is ingested. Shigella bacteria are in a small group of Read More Go to Site THE DANGER ZONE Votes:0 USE OUR UNIQUE TEMPERATURE CONVERTER BELOW IS THE CLASSIC DIAGRAM OF THE DANGER ZONE FOR SAFE /UNSAFE FOOD HANDLING. THERMOMETERS: Bacteria Control Table TEMP. DEGREES in F. DESCRIPTION 212 boiling point of water 165-212 most bacteria destroyed by cooking temperatures 140-165 warm temperatures prevent growth but some bacteria surrive 120-140 some bacterial growth may occur and many can surrive in this range 40-145 DANGER ZONE with rapid growth of bacteria and production of toxins. Food should move through this temperature range within 2 to 3 hours? to avoid spoilage. 40-60 some growth of food poisoning bacteria may occur 32-40 cold temperature slows the growth of spoilage causing bacteria 0-32 Freezing temperature, bacterial growth stopped but many can still surrive and become active and d Read More Go to Site Toward Safer Oysters Votes:0 T oward Safer Oysters: A GENE TEST FOR A TROUBLED INDUSTRY by Frank Stephenson It was a whimsical sign of the times: among the featured musicalartists at this year's famed New Orleans Jazz Festival, held inApril, was a band called The Bad Oysters. It was a whimsical sign of the times: among the featured musicalartists at this year's famed New Orleans Jazz Festival, held inApril, was a band called The Bad Oysters. Feeding as it does on what is now yet another national healthphobia--fears over eating disease-carrying shellfish--the namepacks a wallop of a PR factor. That may be just dandy for theband, but nobody's smiling in the nation's shellfish industry,suffering beneath a virulent outbreak of bad press that continues to sap business. Since the late 1970s, news of people dying or Read More Go to Site University of Nebraska–Lincoln Extension Publications Votes:0 Visitor Prospective Student Current Student Faculty & Staff Business, Industry & Government Search: UNL Web UNL People Worldwide Go UNL Quick Links Office of the Chancellor About UNL Campus Maps Campus Tour Fact Book UNL Calendar UNL Policies Accreditation Update Gifts to Your University Parents Association Undergraduate Graduate College of Law Distance Education Summer Sessions Scholarships & Fin. Aid Office of Academic Affairs Undergraduate Studies Academic Calendar Academic Handbook (pdf) Colleges & Departments Course Catalog Libraries Schedule of Classes Transcripts Office of Research Graduate Studies Agroforestry Center Barkley Center Bureau of Bus. Rsch. Buros Institute Cedar Point Cooperative Extension Drought Center Arboretum Eisentrager•Howard Great Plains Collection Hillest Read More Go to Site US FDA/CFSAN - Bad Bug Book: Introduction to Foodborne Pathogenic Microorganisms and Natural Toxins Votes:0 FDA Home Page | CFSAN Home | Search/Subject Index | Q & A | Help Foodborne Pathogenic Microorganisms and Natural Toxins Handbook The "Bad Bug Book" This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health. Some technical terms have been linked to the National Library of Medicine's Entrez glossary. Recent articles from Morbidity and Mortality Weekly Reports have been added to selected chapters to update the handbook with information on later outbreaks or incidents of foodborne disease. At the end of selected chapters on pathogenic microorganisms Read More Go to Site Virginia Department of Agriculture and Consumer Services Votes:0 Skip to Content | Online Services | Commonwealth Sites | Help | Governor Search Virginia.gov: --> Home Contact Us | Search this Site: Consumer Services Marketing Services Regulatory Services News and Events About VDACS Special Programs and Quick Links GREEN THANKSGIVING The Virginia Department of Agriculture and Consumer Services encourages you to "think green" this Thanksgiving by buying locally. When you buy from local farmers, you save food miles because green food comes from down the road, not across the country. You also keep the economy green by keeping food dollars within the state, click here to find out more. 2007 DROUGHT For information on drought conditions and the state's responses to the drought,click here . THE DANGEROUS DOG REGISTRY is a new online service that lists dogs th Read More Go to Site Web search Votes:0 Click here to proceed. Read More Go to Site Welcome to the Food Safety Project - Iowa State University Extension Votes:0 Food Safety Project Food safety from farm to table Home About News Contact Staff Only Food Safety Topics Did YOU Wash 'em? Consumer Information Food Defense Food Irradiation Food Safety Education Food Safety Links Food Safety Resources Food Safety Training Foodborne Pathogens Iowa Food Safety Task Force Resources for Food Processors EspaÑol Site Map Food Safety RSS Feeds & Video Podcasts NEW! A Guide to Food Safety Video Podcasts Food Safety News . . . . Newly Added Food Safety Events . . . Upcoming Food Safety Events . . . . Food Safety Presentations Iowa State University Extension believes that resources are needed for consumers, foodservice operators, students and educators to access research-based, unbiased information on food safety and quality. The goal of the Food Safety Project is Read More Go to Site

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