Food Safety Resources
Visit www.foodsafety.wisc.edu for food safety and up-to-date nutrition and food information.
- Wash your Hands … Not your Poultry
- Ranking the Risks: Top 10 Pathogen-Food Combinations
- Add Acid to Tomatoes when Canning: Here’s Why!
- Nutritional Benefits of Eating Wisconsin Farm-Raised Fish
- Safety of Wisconsin Farm-Raised Fish
Press Release - Chronic Wasting Disease
Shell Lake, April 2, 2012, Washburn County deer tests positive for Chronic Wasting Disease, Guidance for food safety comes from DHS and the CDC (see below), the CWD test provided is not a food safety test but rather so hunters can make an informed decision regarding consumption and for surveillance/management purposes. Chronic Wasting Disease (CWD) is a transmissible neurological disease of deer and elk that produces small lesions in the brains of infected animals. Deer with the disease appear thin and emaciated. They tend to behave differently than normal deer. They drink large amounts of water and may be very uncoordinated. Although CWD is a contagious, fatal disease among deer and elk, research suggests that humans, cattle and other domestic livestock are resistant to natural transmission. While the possibility of human infection remains a concern, it is important to note there have been no verified cases of humans contracting CWD. Download this handy guide to a better understanding CWD, Wisconsin’s CWD Response Plan and the Hunt. Harvest. Help. program. The links below include information that is on the DNR and other websites that provides greater detail.
UW-Extension specialists urge consumers to avoid drinking unpasteurized milk. A recent outbreak of illness tied to the consumption of raw (unpasteurized) milk sickened at least 35 people in Wisconsin, most of them children and teens. This has prompted food safety specialists with the University of Wisconsin-Extension to urge consumers to avoid consuming raw milk. Raw Milk (PDF 32 KB)
As you tackle those spring cleaning projects, it’s a great time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator. Salmonella, Staphyloccus, E. coli and Listeria are just some of the bacteria that may be hanging out in your kitchen. While you can’t see or smell bacteria and other microorganisms ‐‐ they are everywhere, and they especially like moist environments. A clean and dry kitchen helps fight harmful microorganisms and can help protect you and your family from foodborne illness. Spring Clean Kitchen (2 pages, PDF 188KB)
Bac Down Program – Food Born Bacteria
According to public health and food safety experts, each year millions of illnesses in this country can be traced to foodborne bacteria. While the likelihood of serious complications is unknown, the Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to secondary long-term illnesses. For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections; Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for Guillain-Barre syndrome.
Fight Bac! – Avoid Foodborne Illness (506 kb)
Chill Out! Cold Temperatures Keep Food Safety at Bay (PDF, 448 kb)
Spring Clean Your Way to a Safer Kitchen (PDF, 31 kb)
Safe Handling of Ground Meat and Poultry (PDF, 725 kb)
Ten Least Wanted Foodborne Pathogens (PDF, 94 kb)
or the Center for Disease Control website.
Safety During an Emergency
Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness.