More than 60 people fell ill in Kazakhstan after eating a cake made with raw eggs that was not stored correctly.
A total of 182 people attended a wedding in 2022. Of 138 study participants, 66 became ill. The main symptoms were diarrhea, abdominal pain and fever. Symptom onset occurred
Continue Reading Poor storage played role in Salmonella outbreak at wedding
A study in Ireland has highlighted potential risks associated with using smart devices in the kitchen while cooking.
The research examined hygiene habits when using a smartphone or tablet in the domestic kitchen.
One in three participants didn’t wash their hands after touching raw chicken and before touching a smart
Continue Reading Survey highlights hygiene issues with smart device use in kitchens
Evaluation of a safe food handling campaign in Australia found knowledge improved but there was limited impact on behavior.
Researchers assessed if the Western Australian ‘Play it Food Safe’ campaign led to long-term change in safe food handling knowledge and behavior among consumers.
Almost 700 participants took part in a
Continue Reading A food safety campaign improved knowledge but not behavior
A Salmonella outbreak that mainly sickened children in China was caused by contaminated kitchen-made mayonnaise used in egg sandwiches, according to a study.
In September 2019, the Shenzhen and Dongguan Centers for Disease Control and Prevention were notified of a large cluster of suspected gastroenteritis involving primarily children who sought
Continue Reading Mostly children sick in Chinese Salmonella egg outbreak
Federal officials have been unable to determine the specific product implicated in an E. Coli outbreak linked to cake mixes and have declared the outbreak over.
The investigation into the outbreak is also over, according to an update from the Centers for Disease Control and Prevention. The Food and Drug
Continue Reading Cake mix E. coli outbreak declared over without specific source identified
One in four Australian adults are taking a food safety risk by eating raw or undercooked egg dishes, according to a health charity.
The Food Safety Information Council released Omnipoll research, funded by Australian Pasteurized Eggs. The study also found as many as 12 percent of adults are even more
Continue Reading One in four Australians face danger by eating raw or undercooked eggs
The likely source of contamination in a Salmonella outbreak that has sickened more than 50 people is related to handling raw egg products, according to Australian authorities.
An investigation into the outbreak associated with three Angkor Bakery stores found a number of food and environmental samples collected from stores last
Continue Reading Officials eye raw eggs in Salmonella outbreak; patient count increasing fast
Editor’s note: This consumer advice column, by FDA staff working with the Center for Food Safety and Applied Nutrition, was originally published on www.foodsafety.gov. Please remember, some premixed eggnog products sold in retailers’ refrigerated and frozen food departments are not made with pasteurized eggs and, like homemade eggnog,
Continue Reading Alcohol content doesn’t matter; raw eggs can spike your nog with Salmonella
With the holiday season hustling and bustling, company and food goes hand in hand. Friends and families gather for dinner and coworkers share treats in offices and factories. Each holiday season, the CDC renews reminders about the importance of food safety basics.
“Wash hands and surfaces often, avoid cross-contamination, cook
Continue Reading Food safety reminders for your egg-cellent holiday season
Benefits of eating raw or lightly cooked eggs from British hens now exceed the risks, according to the Food Standards Agency (FSA) for the United Kingdom.
Therefore, FSA has changed its official advice, which previously warned infants, children, pregnant women and the elderly against eating eggs that had not been
Continue Reading Lower Salmonella rate results in new U.K. advice on raw eggs
