DISCARD AND DON’T EAT ANY ROMAINE LETTUCE
During October and November, a multi-state outbreak of E.coli o157:H7 infection has occurred causing multiple illnesses and hospitalizations. Evidence indicates that romaine lettuce is the likely source of this ongoing outbreak.
The Centers for Disease Control (CDC) is advising all U.S. consumers to not eat any type of romaine lettuce. This includes whole heads, hearts, and/or boxes and bags of precut lettuce or salad mixes containing romaine including baby romaine, spring mix, and Caesar salad.
Consumers who have any type of romaine lettuce in their home should not eat it and should discard it. If you do not know if a lettuce mix that you have contains romaine lettuce, do not eat it and throw it away.
Restaurants and retailers should not serve or sell any romaine lettuce, including salads and salad mixes containing romaine.
If you had any of these products in your refrigerator, you are advised to wash and sanitize (using a solution of 1 tablespoon of bleach to one gallon of warm water) the drawers or shelves where the romaine was stored.
Symptoms of E.coli infection may include diarrhea, severe cramps, vomiting, and in severe cases, kidney failure. If you experience any of these symptoms, you should contact your physician.
The Centers for Disease Control (CDC) is advising all U.S. consumers to not eat any type of romaine lettuce. This includes whole heads, hearts, and/or boxes and bags of precut lettuce or salad mixes containing romaine including baby romaine, spring mix, and Caesar salad.
Consumers who have any type of romaine lettuce in their home should not eat it and should discard it. If you do not know if a lettuce mix that you have contains romaine lettuce, do not eat it and throw it away.
Restaurants and retailers should not serve or sell any romaine lettuce, including salads and salad mixes containing romaine.
If you had any of these products in your refrigerator, you are advised to wash and sanitize (using a solution of 1 tablespoon of bleach to one gallon of warm water) the drawers or shelves where the romaine was stored.
Symptoms of E.coli infection may include diarrhea, severe cramps, vomiting, and in severe cases, kidney failure. If you experience any of these symptoms, you should contact your physician.
Give Thanks While Preventing Food-borne Illness
1. SAFELY THAW YOUR TURKEY
Thaw your turkey in the refrigerator or in a sink of cold water that is changed every 30 minutes. Never thaw your turkey by leaving it out on the counter. When the turkey is left out at room temperature for more than two hours, its temperature becomes unsafe as it moves into the danger zone between 41 degrees F and 135 degrees F, where bacteria can grow rapidly.
2. SAFELY HANDLE YOUR TURKEY
It's important to keep in mind that bacteria from raw poultry can contaminate food preparation surfaces, utensils and other food items it comes in indirect or direct contact with. Make sure to wash your hands with soap and water after handling raw turkey and before preparing other foods to prevent cross-contamination. Also, be sure to use separate utensils for raw meat and ready to eat items. Thoroughly clean food preparation surfaces before taking the next steps in cooking.
3. SAFELY STUFF YOUR TURKEY
Cook ingredients such as vegetables, eggs and meats thoroughly before stuffing inside the turkey. Place the prepared stuffing inside the turkey just before roasting rather than the night before. This prevents the likelihood of the stuffing becoming contaminated with the contact of raw poultry. Remove stuffing immediately after the turkey comes out of the oven.
1. SAFELY THAW YOUR TURKEY
Thaw your turkey in the refrigerator or in a sink of cold water that is changed every 30 minutes. Never thaw your turkey by leaving it out on the counter. When the turkey is left out at room temperature for more than two hours, its temperature becomes unsafe as it moves into the danger zone between 41 degrees F and 135 degrees F, where bacteria can grow rapidly.
2. SAFELY HANDLE YOUR TURKEY
It's important to keep in mind that bacteria from raw poultry can contaminate food preparation surfaces, utensils and other food items it comes in indirect or direct contact with. Make sure to wash your hands with soap and water after handling raw turkey and before preparing other foods to prevent cross-contamination. Also, be sure to use separate utensils for raw meat and ready to eat items. Thoroughly clean food preparation surfaces before taking the next steps in cooking.
3. SAFELY STUFF YOUR TURKEY
Cook ingredients such as vegetables, eggs and meats thoroughly before stuffing inside the turkey. Place the prepared stuffing inside the turkey just before roasting rather than the night before. This prevents the likelihood of the stuffing becoming contaminated with the contact of raw poultry. Remove stuffing immediately after the turkey comes out of the oven.
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Wet weather is contributing to West Nile Virus Risk. Protect yourself and do your part to reduce mosquito breeding habitats.
Wet weather is contributing to West Nile Virus Risk. Protect yourself and do your part to reduce mosquito breeding habitats.
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"Public health is the foundation for a brighter tomorrow. When we invest in the safety and well-being of all Americans, we enrich our communities, bolster our economy, and strengthen our Nation. During National Public Health Week (April 6-12), we recognize public health professionals and all who care for the welfare of others, and we commit to doing everything within our power to build a world where every child can enjoy the limitless possibilities of a healthy life."
- Barack Obama
- Barack Obama
