Food Safety Updates From CDC
NORS Dashboard Now Includes Data Through 2021
When public health professionals need information about foodborne, waterborne, and enteric disease outbreaks, they turn to CDC’s National Outbreak Reporting System (NORS) Dashboard.
NORS Dashboard provides access to data from NORS—a web-based platform that supports outbreak reporting by partners in health departments throughout the United States.
Get data through 2021 for all foodborne, waterborne, and enteric disease outbreaks. Information is available for outbreaks caused by bacteria, viruses, parasites, and chemicals that spread through food, water, person-to-person contact, animal contact, environmental contamination, and other means.
Customize outbreak data searches and output results by:
- Filtering by mode of transmission, year, state(s), etiology, setting, and other characteristics.
- Displaying results in a variety of formats, including sortable tables and interactive maps and graphs.
- Conveniently saving and downloading all search results in an Excel file.
New Web Page & Publication: Persistent Strain of Multidrug-resistant Salmonella Newport
On November 9, CDC posted information about a persistent strain of multidrug-resistant (MDR) Salmonella Newport bacteria. MDR Salmonella Newport is a concerning cause of foodborne illnesses in the United States, with a continuing rise in the number of reported infections and a higher-than-expected hospitalization rate.
People who have been infected with this strain have reported eating beef, eating cheese from Mexico, or traveling internationally. Companies and consumers can help prevent serious illness by following safe food production and preparation steps.
Visit the web page and read the associated article in CDC’s Morbidity and Mortality Weekly Report to learn more about this strain of MDR Salmonella Newport.
Contact CDC if you’re interested in collaborating on a project related to this strain.
2021 Sources of Foodborne Illness Report Released
The Interagency Food Safety Analytics Collaboration’s (IFSAC) newest annual report, “Foodborne illness source attribution estimates for Salmonella, Escherichia coli O157, and Listeria monocytogenes—United States, 2021,” is now available. The updated estimates, combined with other data, may help shape agencies’ priorities and inform the creation of targeted interventions that may help reduce foodborne illnesses caused by these pathogens. These estimates also inform stakeholders and improve our ability to assess whether prevention measures are working.
Today’s Food Safety Tip
Stuffing is a featured dish at many Thanksgiving meals. It’s important to cook it properly to help avoid food poisoning.
Cooking stuffing in a casserole dish is the safest way to cook it. Use a food thermometer to make sure the stuffing’s center reaches 165°F. Otherwise, germs can survive in stuffing that hasn’t reached a safe internal temperature.
Get more tips on safely cooking your stuffing, including cooking stuffing inside your turkey if you choose to do so.
