CDC and Food Safety Newsletter

Published June 28, 2022

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Reoccurring, Emerging, and Persisting Bacteria Strains

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CDC is working to better understand reoccurring, emerging, and persisting (REP) strains of bacteria that threaten food safety. Unlike bacterial strains that cause acute outbreaks linked to specific sources, REP strains can cause outbreaks over a period of years, are often linked to multiple sources, and are not stopped by a single intervention. CDC has developed a new web page where you can learn more about REP strains. Later in 2022, CDC plans to share detailed information about some REP strains that are of high public health concern.

New Report Summarizes Use of Whole Genome Sequencing for Food Safety

A new report by the federal Interagency Collaboration for Genomics for Food and Feed Safety summarizes the use of and transition to whole genome sequencing (WGS) for characterizing and finding the sources of harmful pathogens transmitted commonly by food. The report highlights how to apply different WGS methods for pathogen characterizations and source attributions and provides a critical review of data analysis methods used in federal foodborne outbreak investigations. It also highlights the impact of culture-independent diagnostic tests on food safety surveillance and the future of WGS in food safety.

Festive-looking 4th of July foods

Today’s Food Safety Tip

Celebrating the Fourth of July with a picnic?

  • Keep cold food in a cooler filled with ice or frozen gel packs until just before serving. Use an appliance thermometer in your cooler to make sure your food stays chilled at 40°F or below.
  • Throw away perishable food that has been left out for 2 hours or more—for example, chicken, meat, dairy, cut fruit, and leftovers. Throw it out after 1 hour if the outside temperature is 90°F or hotter.

Get more information on food safety for celebrations.