Food Safety Updates from CDC
Food Safety Education Month: New Resource for People at High-Risk
Some groups of people are at a higher risk for food poisoning. This Food Safety Education Month, check out CDC’s new resource to find out which foods are riskier or safer to eat for these groups:
Each table also has a downloadable PDF version.
During September, CDC will also share information on X (Twitter), Facebook, Instagram, and FoodSafety.gov. Look for #FSEM23 and be part of the conversation.
CDC’s Investigations of Possible Multistate Outbreaks, 2021
CDC recently published a summary of investigations of possible multistate outbreaks caused by Salmonella, Shiga toxin-producing E. coli, and Listeria monocytogenes. The summary highlights findings and lessons learned from investigations of multistate outbreaks involving Salmonella and frozen stuffed chicken products, melons, deli meats, and contact with wild songbirds. There were also multiple outbreaks from eating leafy greens.
Today’s Food Safety Tip
When properly prepared, seafood can make a delicious and nutritious summer meal. Raw or undercooked seafood, on the other hand, can make you sick.
You can’t tell if shellfish or other seafood will make you sick just by looking at, smelling, or tasting it. Cooking properly is the only way to kill Vibrio and other harmful germs.
Vibrio bacteria naturally live in coastal waters and can build up inside shellfish—such as oysters—and other seafood. These bacteria cause an estimated 80,000 illnesses each year in the United States. Most people with a Vibrio infection have diarrhea. Some might also have stomach cramping, nausea, vomiting, fever, and chills.
You can help keep yourself and those you care about healthy. Get more information on cooking shellfish and other seafood.
