Food Safety Updates from CDC
New Web Page: Persistent Strain of Salmonella Hadar Linked to Backyard Poultry & Ground Turkey
CDC recently posted information about a persistent strain of Salmonella Hadar bacteria (REPTDK01) that has caused illnesses and outbreaks in the United States. The information includes when and where the illnesses have occurred, what sources have been identified, and detailed laboratory data.
Infection with REPTDK01 has been linked to contact with backyard poultry and eating ground turkey. Additional research is needed to learn how this strain persists in these industries and what actions can be taken to prevent illness and spread.
Visit the web page to learn more about REPTDK01.
If you’re interested in collaborating on a project related to this strain? Contact CDC at REPStrains@cdc.gov.
New CDC Study & Tool: Restaurant Food Safety Culture
CDC’s new plain language summary explores the key components of a strong food safety culture.
The summary also links to a tool to help restaurant managers see what practices are strengthening or weakening their restaurant’s food safety culture.
CDC Publishes National Surveillance Summaries
CDC collects data from all states on nationally notifiable infections caused by some intestinal bacteria (germs). These germs spread to people through food, water, contact with animals and people, the environment, and other means. CDC recently published reports describing incidence and key findings for typhoid fever, cholera and other Vibrio illnesses, and botulism.
Today’s Food Safety Tip
There are no tricks to food safety. Foodborne germs can make people sick with food poisoning.
If you’re preparing a spooky spread this Halloween season, keep perishable foods, like meat and cheese, in the refrigerator until you’re ready to serve them. If perishable food has been left out for more than 2 hours, throw it away.
Get more tips on keeping treats safe when hosting friends and family.
