By Magdalena Kendall, surveillance epidemiologist with the CDC
Last week, my colleagues and I presented our research on foodborne outbreaks linked to salsa and guacamole. Recently, the number of these reported outbreaks has increased. Between 1998 and 2008, nearly 1 of every 25 outbreaks associated with restaurants or delis may have been caused by contaminated salsa or guacamole.
By Dr. Michelle Annette Smith, Senior Policy Analyst, Office of Food Safety, Produce Safety Staff, FDA
Since the nationwide alfalfa sprout recall and the related Salmonella outbreak were announced on May 21, we have received a number of questions from consumers who are concerned about eating sprouts. Here are some of the most commonly asked questions:
By Diane Van, Manager, USDA’s Meat and Poultry Hotline
The USDA Meat and Poultry Hotline talked to about 350 people on Thanksgiving Day about thawing, preparing and storing turkey. Most people were right on track and just needed some reassuring about handling the big bird. Some people, however, called about situations that could be disastrous or even deadly.