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                Outbreaks of Foodborne Illness

Outbreaks of Foodborne Illness

                        Investigations of Foodborne Illness Outbreaks
          Public Health Advisories from Investigations of Foodborne Illness Outbreaks
          Food Safety Tips for Consumers & Retailers During an Outbreak of Foodborne Illness
          Food Safety Resources for Produce Shippers and Carriers During a Foodborne Illness Outbreak
          Outbreak Investigation Reports
          How to Report Seafood-Related Toxin and Scombrotoxin Fish Poisoning Illnesses
          About the CORE Network
          CORE Annual Reports
          CORE Publications


                        Foodborne Pathogens Home
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          Outbreaks of Foodborne Illness
          Food Safety Tips for Consumers & Retailers During an Outbreak of Foodborne IllnessOutbreaks of Foodborne Illness Food Safety Tips for Consumers & Retailers During an Outbreak of Foodborne Illness
  
  	
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To keep protect against foodborne illness, people should, follow these four simple steps: clean, separate, cook, and chill.

People should consult their healthcare provider if they suspect that they have developed symptoms of foodborne illnesses like:

*Salmonellosis*
	*Listeriosis*
	*E. coli*infections
	Hepatitis A infections
	*Cyclosporiasis*Consumers should follow these steps for cleaning surfaces that may have been in contact with contaminated food:

**Wash** the inside walls and shelves of the refrigerator, cutting boards and countertops, and utensils that may have contacted contaminated foods; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.
	**Wash and sanitize** **surfaces** used to serve or store potentially contaminated products.
	**Wash hands with warm water and soap** following the cleaning and sanitation process.General Food Safety Tips for Retailers

If retailers and/or other food service operators have handled recalled or other potentially contaminated food in their facilities, they should:

**Contact their local health department** and communicate to their customers regarding possible exposure to a pathogen.
	**Wash** the inside walls and shelves of the refrigerator, cutting boards and countertops, and utensils that may have contacted contaminated foods; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.
	**Wash and sanitize display cases** and surfaces used to potentially store, serve, or prepare potentially contaminated foods, such as shopping carts, food storage units, and reusable plastic containers.
	**Wash hands with warm water and soap** following the cleaning and sanitation process.
	**Conduct regular frequent cleaning and sanitizing** of cutting boards and utensils used in processing to help minimize the likelihood of cross-contamination.General Tips for Retailers on Handling Recalled Produce

The tips below can be applied to the handling of most recalled food processed in retail facilities, in order to prevent cross contamination.  These tips are especially important for the handling of recalled produce, or other products processed in retail locations.

Stop serving or selling recalled produce, whether it is fresh or frozen. Produce stored at cold temperatures can be contaminated. For example, *Listeria monocytogenes* can grow even at refrigerated or frozen temperatures. There was a listeriosis outbreak linked to frozen vegetables in 2016.
	Keep recalled produce away from other foods and from any equipment, utensils, and linens, among other things.
	Determine if cross-contamination with other foods may have happened.
	Determine the source of the produce, or the supplier if the source of the fresh/frozen produce is unknown.
	Follow the instructions from the source or supplier on how to return or dispose of the recalled produce.
	Your employees should wash their hands thoroughly after handling recalled produce.
	Wash any clothing and linens that have may be contaminated.Resources:

Recalls, Market Withdrawals, and Safety Alerts
	Outbreaks of Foodborne Illness
	Retail Food Protection
	Selecting and Serving Produce Safely
	2017 Food Code
	FSMA Final Rule on Produce Safety
	FDA District Recall Coordinators (by state)Who to Contact

**Consumers who have symptoms**should contact their health care provider to report their symptoms and receive care.

To report a **complaint**or **adverse event**(illness or serious allergic reaction), you can

Call an FDA Consumer Complaint Coordinator if you wish to speak directly to a person about your problem.
	Complete an electronic Voluntary MedWatch form online.
	Complete a paper Voluntary MedWatch form that can be mailed to FDA.Submit Questions/Get Assistance

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                                                                                  Content current as of:
      07/30/2020
              
              
Regulated Product(s)
		 Food & BeveragesOutbreaks of Foodborne Illness

          
                        Investigations of Foodborne Illness Outbreaks
          Public Health Advisories from Investigations of Foodborne Illness Outbreaks
          Food Safety Tips for Consumers & Retailers During an Outbreak of Foodborne Illness
          Food Safety Resources for Produce Shippers and Carriers During a Foodborne Illness Outbreak
          Outbreak Investigation Reports
          How to Report Seafood-Related Toxin and Scombrotoxin Fish Poisoning Illnesses
          About the CORE Network
          CORE Annual Reports
          CORE Publications


                        Foodborne Pathogens
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