Article Source: CDC
October 20 Webinar: Updated Data on Foodborne Illness Source Attribution Estimates
The Interagency Food Safety Analytics Collaboration (IFSAC) is hosting a webinar to discuss its latest report on updated foodborne illness source attribution estimates using outbreak data for 2013 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter. During thewebinar, experts will share results from the report and discuss IFSAC’s approach to analyzing outbreak data to estimate which foods are responsible for foodborne illnesses related to specific pathogens.
Date: Friday, October 20, 2017, 2 – 3 pm (EDT)
Registration: https://ifsac-2017-fall.eventbrite.com
Space is limited and participants are encouraged to register by October 18, 2017. Registered participants will receive a confirmation email with the agenda and detailed instructions for accessing the webinar. A recording and transcript will be posted to IFSAC's events page after the event.
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IFSAC is a collaboration among the Centers for Disease Control and Prevention (CDC), the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS), and the U.S. Food and Drug Administration (FDA). The collaboration works to improve coordination of federal food safety analytic efforts and address cross-cutting priorities for food safety data collection, analysis, and use. Projects and studies aim to identify foods that are important sources of illnesses.For more information on IFSAC, please visit the collaboration's website or email IFSAC at IFSAC@fda.hhs.gov.
Tips to Prevent Food Poisoning From Chicken
Chicken is often on the menu in American homes. It can be a nutritious choice, but raw chicken is often contaminated with Campylobacter bacteria and sometimes with Salmonella ###/emClostridium perfringens bacteria.
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If you eat undercooked chicken or other foods or beverages contaminated by raw chicken or its juices, you can get a foodborne illness, also called food poisoning. Learn about how to properly handle and prepare chicken to avoid food poisoning. Also available in Spanish.
Campylobacter Outbreak Linked to Undercooked Chicken Livers
Undercooked chicken livers served in chicken liver mousse in a Washington state restaurant caused an outbreak of Campylobacter jejuni in July 2016, according to a recent MMWR Notes from the Field. The report noted that the chef did not use a thermometer to ensure that livers were cooked to a safe temperature. When the chef demonstrated how he prepared chicken livers, the largest was cooked to less than 130°F rather than to the 165°F needed to kill harmful germs.
Stay Safe in Disasters and Emergencies
Get tips on how to keep food and water safe, in English and Spanish, before, during, and after natural disasters, including severe weather. Also, learn how to clean up and recover safely.
Find more resources in the October 2017 edition of FoodSafety.gov's EdNet: The National Food Safety Educator's Network Newsletter.
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Robert Riechel
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