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              The **https://** ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.  Food Safety
                                Recalls & Public Health Alerts
                                Report a Problem with Food
                                Additional Recalls
    
            
                            
      
      
                            
      
      
      
      
      
      
      Annual Recall Summaries
                                Summary of Recall and PHA Cases in Calendar Year 2023
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall and PHA Cases in Calendar Year 2022
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2021
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2020
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2019
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2018
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2017
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2016
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2015
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2014
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2013
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2012
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Safety Stats
                                Consumer Research
    
            
                            
                            
      
                            
      
      
      
      
      
      
      Foodborne Illness and Disease
                                Illnesses and Pathogens
                                Campylobacter
                                Campylobacter En Español
    
            
      
      
      
      
      
      
      
      
      
      
      Clostridium botulinum
    
            
      
      
      
      
      
      
      
      
      
      
      Escherichia coli O157:H7
    
            
      
                            
      
      
      
      
      
      
      
      
      Parasites and Foodborne Illness
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Questions and Answers
    
            
                            
      
      
                            
      
      
      
      
      
      
      Resources for Public Health Partners
                                State Departments of Public Health
    
            
                            
      
      
                            
      
      
      
      
      
      
      Outbreaks
                                Outbreak Investigations: Prevention
    
            
      
      
      
      
      
      
      
      
      
      
      Outbreak Investigations: Response
    
            
                            
      
      
                            
      
      
      
      
      
      
      Safe Food Handling and Preparation
                                Food Safety Basics
                                Additives in Meat and Poultry Products
    
            
      
      
      
      
      
      
      
      
      
      
      Appliance Thermometers
    
            
      
      
      
      
      
      
      
      
      
      
      Asar a la parrilla y seguridad alimentaria
    
            
      
      
      
      
      
      
      
      
      
      
      Cleanliness Helps Prevent Foodborne Illness
    
            
      
      
      
      
      
      
      
      
      
      
      Cooking for Groups
    
            
      
      
      
      
      
      
      
      
      
      
      Cooking with Microwave Ovens
    
            
      
      
      
      
      
      
      
      
      
      
      Cutting Boards
    
            
      
      
      
      
      
      
      
      
      
      
      Deep Fat Frying
    
            
      
      
      
      
      
      
      
      
      
      
      Doneness Versus Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Food Allergies
    
            
      
      
      
      
      
      
      
      
      
      
      Glossary of Packaging Terms
    
            
      
      
      
      
      
      
      
      
      
      
      Grilling Food Safely
    
            
      
      
      
      
      
      
      
      
      
      
      Grilling and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      High Altitude Cooking
    
            
      
      
      
      
      
      
      
      
      
      
      How Temperatures Affect Food
    
            
      
      
      
      
      
      
      
      
      
      
      How to Find the USDA Establishment Number
    
            
      
      
      
      
      
      
      
      
      
      
      Importing Meat, Poultry & Egg Products US
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection for Food Safety: The Basics
    
            
      
      
      
      
      
      
      
      
      
      
      Irradiation and Food Safety FAQ
    
            
      
      
      
      
      
      
      
      
      
      
      Keeping "Bag" Lunches Safe
    
            
      
      
      
      
      
      
      
      
      
      
      Keeping Food Safe During an Emergency
    
            
      
      
      
      
      
      
      
      
      
      
      Kitchen Thermometers
    
            
      
      
      
      
      
      
      
      
      
      
      Mail Order Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Meat and Poultry Labeling Terms
    
            
      
      
      
      
      
      
      
      
      
      
      Meat and Poultry Packaging Materials
    
            
      
      
      
      
      
      
      
      
      
      
      Natural Flavors on Meat and Poultry Labels
    
            
      
      
      
      
      
      
      
      
      
      
      Safe Handling of Take-Out Foods
    
            
      
      
      
      
      
      
      
      
      
      
      Slaughter Inspection 101
    
            
      
      
      
      
      
      
      
      
      
      
      Slow Cookers and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Smoking Meat and Poultry
    
            
      
      
      
      
      
      
      
      
      
      
      Tailgating Food Safety Q & A
    
            
      
      
      
      
      
      
      
      
      
      
      Understanding FSIS Food Recalls
    
            
      
      
      
      
      
      
      
      
      
      
      Water in Meat & Poultry
    
            
      
      
      
      
      
      
      
      
      
      
      Danger Zone 40F - 140F
    
            
      
      
      
      
      
      
      
      
      
      
      Food Product Dating
    
            
      
      
      
      
      
      
      
      
      
      
      Freezing and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Leftovers and Food Safety
    
            
                            
      
      
                            
      
      
      
      
      
      
      Molds on Food: Are They Dangerous?
                                Hongos en los Alimentos: ¿Son Peligrosos?
    
            
      
      
      
      
      
      
      
      
      
      
      Refrigeration
    
            
      
      
      
      
      
      
      
      
      
      
      Safe Temperature Chart
    
            
      
      
      
      
      
      
      
      
      
      
      Shelf-Stable Food
    
            
      
      
      
      
      
      
      
      
      
      
      The Big Thaw — Safe Defrosting Methods
    
            
      
      
      
      
      
      
      
      
      
      
      The Color of Meat and Poultry
    
            
      
      
      
      
      
      
      
      
      
      
      Washing Food: Does it Promote Food Safety?
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety While Hiking, Camping & Boating
    
            
      
      
      
      
      
      
      
      
      
      
      Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
    
            
                            
      
      
                            
      
      
      
      
      
      
      Meat & Fish
                                Bacon and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Bagre de la Granja a la Mesa
    
            
      
      
      
      
      
      
      
      
      
      
      Beef From Farm To Table
    
            
      
      
      
      
      
      
      
      
      
      
      Bison from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Carne de res ablandada mecánicamente
    
            
      
      
      
      
      
      
      
      
      
      
      Catfish from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Color of Cooked Ground Beef as It Relates to Doneness
    
            
      
      
      
      
      
      
      
      
      
      
      Corned Beef
    
            
      
      
      
      
      
      
      
      
      
      
      Door-to-Door Meat Sales
    
            
      
      
      
      
      
      
      
      
      
      
      Fresh Pork from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Goat from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Ground Beef and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Hams and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Hot Dogs & Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Jerky
    
            
      
      
      
      
      
      
      
      
      
      
      Lamb From Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Mechanically Tenderized Beef
    
            
      
      
      
      
      
      
      
      
      
      
      Rabbit From Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Roasting Those "Other" Holiday Meats
    
            
      
      
      
      
      
      
      
      
      
      
      Sausages and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Veal from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Yersiniosis and Chitterlings Tips
    
            
                            
      
      
                            
      
      
      
      
      
      
      Poultry
                                Chicken From Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Chicken Liver
    
            
      
      
      
      
      
      
      
      
      
      
      Duck and Goose from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Hock Locks and Other Accoutrements
    
            
      
      
      
      
      
      
      
      
      
      
      Is Pink Turkey Meat Safe?
    
            
      
      
      
      
      
      
      
      
      
      
      Let's Talk Turkey Roasting
    
            
      
      
      
      
      
      
      
      
      
      
      Poultry Processing: Questions & Answers
    
            
      
      
      
      
      
      
      
      
      
      
      Poultry: Basting, Brining, and Marinating
    
            
      
      
      
      
      
      
      
      
      
      
      Stuffing and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      The Poultry Label Says "Fresh"
    
            
      
      
      
      
      
      
      
      
      
      
      Turduckens Require Safe Food Handling
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Handling Cooked Dinners
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Safe Cooking
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Safe Thawing
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Stuffing
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey: Alternate Routes to the Table
    
            
                            
      
      
                            
      
      
      
      
      
      
      Eggs
                                Egg Products and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Ovoproductos e Inocuidad Alimentaria
    
            
      
      
      
      
      
      
      
      
      
      
      Shell Eggs from Farm to Table
    
            
                            
      
      
                            
      
      
      
      
      
      
      Emergencies
                                A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
    
            
      
      
      
      
      
      
      
      
      
      
      Fires and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Keep Your Food Safe During Emergencies
    
            
      
      
      
      
      
      
      
      
      
      
      Removing Odors from Refrigerators and Freezers
    
            
      
      
      
      
      
      
      
      
      
      
      USDA Meat and Poultry Hotline
    
            
      
      
      
      
      
      
      
      
      
      
      Brochures & Publications
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Defense and Emergency Response
                                Emergency Response
    
            
      
      
      
      
      
      
      
      
      
      
      Continuity of Operations (COOP)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Defense
                                Risk Mitigation Tool
    
            
      
      
      
      
      
      
      
      
      
      
      Food Defense Considerations for Transportation of FSIS-Regulated Products
    
            
      
      
      
      
      
      
      
      
      
      
      Food Defense Tools, Resources and Training
    
            
      
      
      
      
      
      
      
      
      
      
      Functional Food Defense Plans
    
            
      
      
      
      
      
      
      
      
      
      
      International Food Defense
    
            
                            
      
      
                            
      
      
      
      
      
      
      Science & Data
                                Research Priorities
                                FSIS/ORISE Food Safety Fellowship Program
                                Aaron Dudley
    
            
      
      
      
      
      
      
      
      
      
      
      Lauren Lee
    
            
      
      
      
      
      
      
      
      
      
      
      Sharon Nieves-Miranda
    
            
      
      
      
      
      
      
      
      
      
      
      Yesutor Soku
    
            
      
      
      
      
      
      
      
      
      
      
      Ali Strickland
    
            
                            
      
      
                            
      
      
      
      
      
      
      Data Sets & Visualizations
                                Microbiology
                                Baseline Microbiology Data Reports
    
            
                            
      
      
                            
      
      
      
      
      
      
      Microbiological Testing Program for RTE Meat and Poultry Products
                                Tables & Results Microbiological Testing Program for RTE Meat
    
            
      
      
      
      
      
      
      
      
      
      
      Tables & Results: Microbiological Testing Program Pasteurized Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
    
            
                            
      
      
                            
      
      
      
      
      
      
      Salmonella Initiative Program Criteria
                                Quarterly Sampling Reports on Antimicrobial Resistance
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Sampling Reports on Raw Beef Products
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Sampling Reports on Salmonella
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Action Plan: A One and Two Year Update
    
            
                            
      
      
                            
      
      
      
      
      
      
      Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
                                Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
    
            
      
      
      
      
      
      
      
      
      
      
      Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
    
            
      
      
      
      
      
      
      
      
      
      
      Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Verification Testing Program Monthly Posting
    
            
      
      
      
      
      
      
      
      
      
      
      Chemical Residues and Contaminants
    
            
      
      
      
      
      
      
      
      
      
      
      Humane Handling Data
    
            
                            
      
      
                            
      
      
      
      
      
      
      Laboratory Sampling Data
                                Egg Product Testing, Years 1995-2017
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection Task Data
    
            
                            
      
      
                            
      
      
      
      
      
      
      Developer Resources
                                Recall API
    
            
                            
      
      
                            
      
      
      
      
      
      
      Scientific Reports
                                Public Health Regulations (PHR)
                                FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
    
            
      
      
      
      
      
      
      
      
      
      
      Interagency Food Safety Analytics Collaboration (IFSAC)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Laboratories & Procedures
                                Accredited Laboratory Program
                                Key Facts: ISO Accreditation
    
            
                            
      
      
                            
      
      
      
      
      
      
      FSIS Laboratories
                                Requesting Bacterial Isolates from FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      Risk Assessments
    
            
                            
      
      
                            
      
      
      
      
      
      
      Sampling Program
                                Raw Pork Products Exploratory Sampling Program
    
            
      
      
      
      
      
      
      
      
      
      
      Sampling Results for FSIS Regulated Products
    
            
      
      
      
      
      
      
      
      
      
      
      National Antimicrobial Resistance Monitoring System (NARMS)
    
            
      
      
      
      
      
      
      
      
      
      
      Journal Publications
    
            
                            
      
      
                            
      
      
      
      
      
      
      Policy
                                Food Safety Acts
                                Federal Meat Inspection Act
    
            
      
      
      
      
      
      
      
      
      
      
      Poultry Products Inspection Act
    
            
      
      
      
      
      
      
      
      
      
      
      Egg Products Inspection Act
    
            
      
      
      
      
      
      
      
      
      
      
      Humane Methods of Slaughter Act
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Guidelines
    
            
                            
      
      
                            
      
      
      
      
      
      
      Directives & Notices
                                FSIS Notices
    
            
      
      
      
                            
      
      
      
      
      
      
      FSIS Directives
    
            
      
      
      
      
      
      
      
      
      
      
      Petitions
    
            
                            
      
      
                            
      
      
      
      
      
      
      Federal Register & Rulemaking
                                Federal Register Notices
    
            
      
      
      
      
      
      
      
      
      
      
      Federal Register Rules
    
            
      
      
      
      
      
      
      
      
      
      
      Executive Orders, Small Business Protection Laws & Other Guidance
    
            
      
      
      
      
      
      
      
      
      
      
      Regulatory Priorities
    
            
                            
      
      
                            
      
      
      
      
      
      
      Advisory Committees
                                National Advisory Committee on Meat and Poultry Inspection (NACMPI)
    
            
                            
      
      
                            
      
      
      
      
      
      
      National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
                                2023-2025 National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
    
            
      
      
      
      
      
      
      
      
      
      
      2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    
            
      
      
      
      
      
      
      
      
      
      
      NACMCF 2022 Subcommittee
    
            
      
      
      
      
      
      
      
      
      
      
      2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Procurement
    
            
      
      
      
      
      
      
      
      
      
      
      National Federal Financial Assistance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Inspection
                                Inspection Programs
                                Inspection of Meat Products
                                Humane Handling Ombudsman
    
            
      
      
      
      
      
      
      
      
      
      
      Modernization of Swine Slaughter Inspection
    
            
                            
      
      
                            
      
      
      
      
      
      
      Inspection of Poultry Products
                                Reducing Salmonella in Poultry
                                Pilot Projects: Salmonella Control Strategies
    
            
                            
      
      
                            
      
      
      
      
      
      
      Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
                                Component 1
    
            
      
      
      
      
      
      
      
      
      
      
      Component 2
    
            
      
      
      
      
      
      
      
      
      
      
      Component 3
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella By the Numbers
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella KPI
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Risk Assessments
    
            
      
      
      
      
      
      
      
      
      
      
      Modernization of Poultry Slaughter Inspection
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection of Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection of Siluriformes
    
            
                            
      
      
                            
      
      
      
      
      
      
      Compliance Guidance
                                Significant Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      HACCP
                                HACCP-Based-Inspection Models Project
                                New Poultry Inspection System (NPIS)
    
            
      
      
      
      
      
      
      
      
      
      
      HIMP Redesign Achievement of Performance Standards Young Chicken Plants
    
            
      
      
      
      
      
      
      
      
      
      
      List of HIMP Participating Plants
    
            
      
      
      
      
      
      
      
      
      
      
      HACCP Validation
    
            
                            
      
      
                            
      
      
      
      
      
      
      PHIS
                                PHIS: Historical Information
    
            
      
      
      
      
      
      
      
      
      
      
      Retail Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Small & Very Small Plant Guidance
                                Appealing Inspection Decisions
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Resources for Small and Very Small Plant Outreach: Order Form
    
            
      
      
      
      
      
      
      
      
      
      
      Small Plant Help Desk
    
            
      
      
      
      
      
      
      
      
      
      
      Small Plant Help Desk Form
    
            
                            
      
      
                            
      
      
      
      
      
      
      Microbial Risk
                                Listeria Monocytogenes
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella
    
            
      
      
      
      
      
      
      
      
      
      
      Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
    
            
                            
      
      
                            
      
      
      
      
      
      
      Specified Risk Material
                                BSE Rules Being Strictly Enforced
    
            
      
      
      
      
      
      
      
      
      
      
      Specified Risk Material Resources
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Assessments Tools
    
            
      
      
      
      
      
      
      
      
      
      
      Recall Process
    
            
      
      
      
      
      
      
      
      
      
      
      Sanitation Performance Standards Compliance Guide
    
            
                            
      
      
                            
      
      
      
      
      
      
      Labeling
                                Basics of Labeling
    
            
      
      
      
      
      
      
      
      
      
      
      Claims Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Nonfood Compounds
                                Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
    
            
      
      
      
      
      
      
      
      
      
      
      Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
    
            
      
      
      
      
      
      
      
      
      
      
      Ingredients Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Label Submission and Approval System (LSAS)
                                Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Labeling Policies
                                Human Food Made with Cultured Animal Cells
    
            
      
      
      
      
      
      
      
      
      
      
      Regulations for Package Dating
    
            
      
      
      
      
      
      
      
      
      
      
      Comprehensive List of Reasons for Label Modifications and Returns
    
            
                            
      
      
                            
      
      
      
      
      
      
      Labeling Procedures
                                Information Required For Requesting a Temporary Approval
    
            
      
      
      
      
      
      
      
      
      
      
      10 Most Common Mistakes And How to Avoid Them
    
            
      
      
      
      
      
      
      
      
      
      
      Label Submission Checklist
    
            
      
      
      
      
      
      
      
      
      
      
      Labeling Situations That Can Not Have a Temporary Approval
    
            
      
      
      
      
      
      
      
      
      
      
      Labeling and Establishment Responsibilities
    
            
      
      
      
      
      
      
      
      
      
      
      Ten Most Commonly Asked Labeling Questions
    
            
      
      
      
      
      
      
      
      
      
      
      Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
    
            
                            
      
      
                            
      
      
      
      
      
      
      New Technology
                                Cooperative Agreements FY 2003
    
            
      
      
      
      
      
      
      
      
      
      
      Cooperative Agreements FY 2004
    
            
      
      
      
      
      
      
      
      
      
      
      Cooperative Agreements FY 2005
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Technologies FY 2003
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Technologies FY 2004
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Technologies FY 2005
    
            
      
      
      
      
      
      
      
      
      
      
      NOL for Non-O157 STEC Test Methods
    
            
      
      
      
      
      
      
      
      
      
      
      New Technology Information Table
    
            
      
      
      
      
      
      
      
      
      
      
      Humane Handling
    
            
                            
      
      
                            
      
      
      
      
      
      
      Import & Export
                                Import & Export Library
                                Eligible Foreign Establishments
    
            
                            
      
      
                            
      
      
      
      
      
      
      U.S. Establishments by Country
                                Australia Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Brazil Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Egypt Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Gibraltar Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Israel Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Japan (Casings) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Japan (Cold Storage Facilities) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Mexico Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Beef) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Pork) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Poultry) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Prepared Products) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      South Africa Eligible Establishments
    
            
                            
      
      
                            
      
      
      
      
      
      
      Import Guidance
                                FSIS Import Procedures for Meat, Poultry & Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Import Reinspection
    
            
      
      
      
      
      
      
      
      
      
      
      Sourcing Egg Products and Shell Eggs From Foreign Countries
    
            
      
      
      
      
      
      
      
      
      
      
      Export Guidance
    
            
      
      
      
      
      
      
      
      
      
      
      Equivalence
    
            
      
      
      
      
      
      
      
      
      
      
      PHIS Components
    
            
                            
      
      
                            
      
      
      
      
      
      
      International Reports
                                Foreign Audit Reports
    
            
      
      
      
      
      
      
      
      
      
      
      Import and Export Data
    
            
                            
      
      
                            
      
      
      
      
      
      
      Regulatory Enforcement
                                Humane Handling Enforcement
    
            
                            
      
      
                            
      
      
      
      
      
      
      Quarterly Enforcement Reports
                                Quarterly Enforcement Reports (Narrative, Archived v6)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v5)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v4)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v3)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v2)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v1)
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Policies on Regulatory Decisions
    
            
                            
      
      
                            
      
      
      
      
      
      
      Inspection Training & Videos
                                Inspection & Mission Training
    
            
      
      
      
      
      
      
      
      
      
      
      Meat, Poultry and Egg Product Inspection Videos
    
            
      
      
      
      
      
      
      
      
      
      
      Regulatory Education Video Seminars
    
            
                            
      
      
                            
      
      
      
      
      
      
      Apply for Grant of Inspection
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      Establishments
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      Meat, Poultry and Egg Product Inspection Directory
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection FormsAbout FSIS
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      Strategic Planning
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      Core Values
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Safety & Agency Partners
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      Freedom of Information Act (FOIA)
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      FSIS FOIA Reading Room
    
            
      
      
      
      
      
      
      
      
      
      
      Frequently Requested Records
    
            
      
      
      
      
      
      
      
      
      
      
      Federal Employee Viewpoint Survey (FEVS)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Contact Us
                                FSIS Offices
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      Office of the Administrator (OA)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Field Operations (OFO)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Investigation, Enforcement and Audit (OIEA)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Public Health Science (OPHS)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Policy and Program Development (OPPD)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of the Chief Financial Officer (OCFO)
    
            
      
      
      
      
      
      
      
      
      
      
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      Office of Management (OM)
    
            
      
      
      
      
      
      
      
      
      
      
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      Internal Affairs (IA)
    
            
      
      
      
      
      
      
      
      
      
      
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      Scientific Positions
    
            
                            
      
      
                            
      
      
      
      
      
      
      Who Works for Us
                                Dr. Tamar Khafi Drives Innovation and Collaboration to Empower Her Team
    
            
      
      
      
      
      
      
      
      
      
      
      Consumer Safety Inspector John Baker Celebrates 60 Years of Federal Service
    
            
      
      
      
      
      
      
      
      
      
      
      Ciarra Toomey Took a Leap of Faith and Began a New Career in FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      Archives
    
            
                            
      
      
                            
      
      
      
      
      
      
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      Incentives
    
            
      
      
      
      
      
      
      
      
      
      
      Federal Employee Benefits Summary
    
            
                            
      
      
                            
      
      
      
      
      
      
      News & Events
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      Food Safety Education Month
    
            
                            
      
      
                            
      
      
      
      
      
      
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      FSIS Safety
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      Submit Your Stories
    
            
      
      
      
      
      
      
      
      
      
      
      Improved PHIS Task Distributor Comes Online!
    
            
      
      
      
      
      
      
      
      
      
      
      Women Who Advocate for Diversity, Equity and Inclusion
    
            
                            
      
      
                            
      
      
      
      
      
      
      Archives
                                ARCHIVE: Black History Month: African Americans and the Arts
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: 2023 National Disability Employment Awareness Month
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Program Analyst Cedric Hardy’s “Third Act” is with FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: FSIS at Congressional Black Caucus Foundation Conference
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Hispanic Heritage Month — Latinos: Driving Prosperity, Power and Progress in America
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: The Power of Alternative Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Black History Month — Resistance Through Agricultural Innovations
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Meet Pickle-Eating Champ, CSI Joe Smith
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Supervisors Make All the Difference!
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Disability: Part of the Equity Equation
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month: Occupant Emergency Planning
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Unidos: Inclusivity for a Stronger Nation
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month: Emergency Alerts
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Chief Data Scientist — and Puzzle Solver — Justin Ronca
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Message from Leadership — Women’s Equality Day
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Managing Heat Risk in Hot Weather
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: New Netflix Show Features USDA and FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Thank You for Your Public Service
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Hero Inspector Saves a Life While on the Road
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Administrative Professionals Day — Thank You
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Message from Leadership — Be an Advocate for Public Health
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Don’t Invite Foodborne Illness to the Party
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Thanksgiving Message from Leadership
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Veterans Day Messages from FSIS Leadership
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
    
            
      
      
      
      
      
      
      
      
      
      
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          Report ProblemParasites and Foodborne IllnessIntroduction
	Giardia duodenalis or intestinalis
	Cryptosporidium parvum
	Cyclospora cayetanensis
	Toxoplasma gondii
	Trichinella spiralis
	Taenia saginata/Taenia solium (Tapeworms)

Parasites may be present in food or in water and can be identified as causes of foodborne or waterborne illness in the United States. They range in size, from tiny single-celled organisms to worms visible to the naked eye. Their lifecycle may also vary. While some parasites use a permanent host, others go through a series of developmental phases using different animal or human hosts. The illnesses they can cause range from mild discomfort to debilitating illness and possibly death.

What are parasites?

Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. They may be transmitted from animals to humans, from humans to humans, or from humans to animals. Several parasites have emerged as significant causes of foodborne and waterborne illness. These organisms live and reproduce within the tissues and organs of infected human and animal hosts, and are often excreted in feces.

How are they transmitted?

They may be transmitted from host to host through consumption of contaminated food and water, or by putting anything into your mouth that has touched the stool (feces) of an infected person or animal.

How do they vary?

Parasites are of different types and range in size from tiny, single-celled, microscopic organisms ( protozoa) to larger, multi-cellular worms ( helminths) that may be seen without a microscope. The size ranges from 1 to 2 μm (micrometers) to 2 meters long.

What are some common parasites?

Some common parasites are Giardia duodenalis, Cryptosporidium parvum, Cyclospora cayetanensis, Toxoplasma gondii, Trichinella spiralis, Taenia saginata (beef tapeworm), and Taenia solium (pork tapeworm).

[Top of Page]



Giardia duodenalis or intestinalis (formerly called G. lamblia)

Giardia duodenalis, cause of giardiasis (GEE-are-DYE-uh-sis), is a one-celled, microscopic parasite that can live in the intestines of animals and people. It is found in every region throughout the world and has become recognized as one of the most common causes of waterborne (and occasionally foodborne) illness in the United States.

How do people get giardiasis?

People get giardiasis the following ways:
Giardiasis is frequently associated with drinking contaminated water, but some people might get infected by consuming uncooked meat also contaminated with G. duodenalis cysts (the infective stage of the organism).
By putting anything into your mouth that has touched contaminated surfaces or the stool of a person or animal with giardiasis.

Symptoms of giardiasis

Diarrhea, abdominal cramps, gas, and nausea are the most common symptoms. Chronic infection might lead to dehydration and severe weight loss. Some cases may be without symptoms.

When will symptoms appear? What is the duration?

Symptoms will usually appear 1 to 2 weeks after ingestion of a G. duodenalis cyst. They may last 2 to 6 weeks in otherwise healthy persons, but there are cases of chronic illnesses lasting months or even years.

Who is at risk for contracting giardiasis?

Those at risk include:

Day care providers and children attending daycare centers;
	International travelers (traveler's diarrhea);
	Hikers, campers, or any other persons who may drink from untreated or contaminated water supplies, including while swimming in lakes or rivers; and
	Young children, pregnant women, older adults, and persons with weakened immune systems, including those with HIV/AIDS infection, cancer, diabetes, kidney disease, and transplant patients, or those individuals undergoing chemotherapy.How to prevent giardiasis

Wash hands with warm water and soap before handling foods and eating, and after going to the bathroom, changing diapers, and handling animals.
	Make sure infected individuals wash their hands frequently to reduce the spread of infection.
	Drink water only from treated municipal water supplies.
	When hiking, camping, or traveling to countries where the water supply may be unsafe to drink, either avoid drinking the water or boil it for 1 minute to kill the parasite. Drinking bottled beverages can be a safe alternative.
	Do not swallow water while swimming.
	Do not swim in community pools if you or your child has giardiasis.
	Always cook your food to a safe internal temperature.
	Drink only pasteurized milk, juices, or cider.
	Wash, peel, or cook raw fruits and vegetables before eating.
	Do not use untreated manure to fertilize fruits and vegetables. Watering untreated manure can spread the organism.[Top of Page]



Cryptosporidium parvum

Cryptosporidium parvum, cause of the disease cryptosporidiosis (KRIP-toe-spo-RID-e-O-sis) also called "Crypto", is a one-celled, microscopic shelled parasite and a significant cause of waterborne and foodborne illness worldwide. It is found in the intestines of many herd animals including cows, sheep, goats, deer, and elk. The illness could be intestinal, tracheal, or pulmonary.

How do people get cryptosporidiosis?

This parasite can be found in soil, food, water or surfaces that have been contaminated with feces from infected humans or animals.

People get cryptosporidiosis the following ways:

By consuming food or water contaminated with C. parvum oocysts (infective stage of the parasite). The oocysts are the environmentally resistant stage of the organism and are shed in the feces of a host (human or animal).
	By putting anything into your mouth that has touched the stool of a person or animal with cryptosporidiosis.
	Symptoms of intestinal cryptosporidiosis
	Symptoms include watery diarrhea, stomach cramps, upset stomach, and slight fever. Some cases may be without symptoms.When will symptoms appear? What is the duration?

Symptoms appear 2 to 10 days after ingestion of C. parvum oocysts. The illness usually goes away without medical intervention in 3 to 4 days. For healthy people, symptoms may last up to 2 weeks. For individuals with weakened immune systems, cryptosporidiosis can be serious, long-lasting, and sometimes fatal.

Who is at risk for contracting cryptosporidiosis?

Those at risk include:

Day care providers and children attending daycare centers;
	Young children, pregnant women, older adults, and persons with weakened immune systems, including those with HIV/AIDS infection, cancer, diabetes, kidney disease, and transplant patients, or those individuals undergoing chemotherapy.
	International travelers (traveler's diarrhea); and
	Hikers, campers, or any other persons who may drink from untreated water supplies.How to prevent cryptosporidiosis

Wash hands with warm water and soap before handling foods and eating, and after going to the bathroom, changing diapers, and handling animals.
	Drink water only from treated municipal water supplies.
	When hiking, camping, or traveling to countries where the water supply may be unsafe to drink, either avoid drinking the water or boil it for 1 minute to kill the parasite. Drinking bottled beverages can be a safe alternative.
	Do not swallow water while swimming.
	Do not swim in community swimming pools if you or your child has cryptosporidiosis.
	Drink only pasteurized milk, juices, or cider.
	Wash, peel, or cook raw fruits and vegetables before eating.
	Do not use untreated manure to fertilize fruits and vegetables. Watering untreated manure can spread the organism.[Top of Page]



Cyclospora cayetanensis

Cyclospora cayetanensis (SIGH-clo-SPOR-uh KYE-uh-tuh-NEN-sis), cause of cyclosporiasis, is a one-celled, microscopic parasite. Currently little is known about this organism, although cases of cyclosporiasis are being reported from various countries with increasing frequency.

How do people get cyclosporiasis?

People get cyclosporiasis the following ways:

By consuming food or water contaminated with C. cayetanensis oocysts (the infective stage of the organism).
	By putting anything into your mouth that has touched the stool of a person or animal with cyclosporiasis.
	Symptoms of cyclosporiasis
	Symptoms include watery diarrhea (sometimes explosive), loss of appetite, bloating, stomach cramps, nausea, vomiting, muscle aches, low-grade fever, and fatigue. Some cases are without symptoms. Symptoms are more severe in persons with weakened immune systems.When will symptoms appear? What is the duration?

Symptoms typically appear about 1 week after ingestion of C. cayetanensis oocysts. If untreated, the symptoms may last a week to more than a month. Symptoms may return.

Who is at risk for contracting cyclosporiasis?

Persons of all ages are at risk for infection.

Young children, pregnant women, older adults, and persons with weakened immune systems including those with HIV/AIDS infection, cancer, diabetes, kidney disease, and transplant patients, or those individuals undergoing chemotherapy may be at greater risk for infection.

How to prevent cyclosporiasis

Wash hands with warm water and soap before handling foods and eating, and after going to the bathroom, changing diapers, and handling animals.
	Make sure infected individuals wash their hands frequently to reduce the spread of infection.
	Drink water only from treated municipal water supplies.
	When hiking, camping, or traveling to countries where the water supply may be unsafe to drink, either avoid drinking the water or boil the water for 1 minute to kill the parasite. Drinking bottled beverages can be a safe alternative.
	Do not swim in community swimming pools if you or your child has cyclosporiasis.
	Wash, peel, or cook raw fruits and vegetables before eating.[Top of Page]



Toxoplasma gondii

Toxoplasma gondii, cause of the disease toxoplasmosis (TOX-o-plaz-MO-sis), is a single-celled, microscopic parasite found throughout the world. It is the third leading cause of death from foodborne disease. It is interesting to note that these organisms can only carry out their reproductive cycle within members of the cat family. In this parasite-host relationship, the cat is the definitive host. The infective stage (oocyst) develops in the gut of the cat. The oocysts are then shed into the environment with cat feces.

How do people get toxoplasmosis?

People get toxoplasmosis the following ways:

By consuming foods (such as raw or undercooked meats, especially pork, lamb, or wild game) or drinking untreated water (from rivers or ponds) that may contain the parasite.
	Fecal-oral: Touching your hands to your mouth after gardening, handling cats, cleaning a cat's litter box, or anything that has come into contact with cat feces.
	Mother-to-fetus (if mother is pregnant when first infected with T. gondii).
	Through organ transplants or blood transfusions, although these modes are rare.Symptoms of toxoplasmosis and severe toxoplasmosis

Toxoplasmosis is relatively harmless to most people, although some may develop "flu-like" symptoms such as swollen lymph glands and/or muscle aches and pains. In otherwise healthy individuals, the disease is usually mild and goes away without medical treatment. However, dormant non-infective parasites can remain in the infected individual for life. An unborn child may contract the parasite congenitally resulting in severe outcomes including miscarriage or stillbirth.

However, persons with weakened immune systems such as those with HIV/AIDS infection, organ transplant recipients, individuals undergoing chemotherapy, and infants may develop severe toxoplasmosis. Severe toxoplasmosis may result in damage to the eyes or brain. Infants becoming infected before birth can be born retarded or with other mental or physical problems.

When will symptoms appear? What is the duration?

The time that symptoms appear varies, but generally symptoms will appear 1 week to 1 month after consuming the parasite.

Infants infected while still in the womb may show no symptoms at birth, but develop symptoms later in life.

The duration of the illness depends on the health and immune status of the host. Persons with weakened immune systems may experience illnesses of long duration, possibly resulting in death.

Who is at risk for contracting severe toxoplasmosis?

Those at risk include:

Persons with weakened immune systems including those with HIV/AIDS infection, organ transplant recipients, or those individuals undergoing chemotherapy.
	Infants born to mothers who become infected with T. gondii shortly before becoming pregnant or during pregnancy. Those mothers exposed to T. gondii longer than 6 months before becoming pregnant rarely transmit toxoplasmosis to their infants.How to prevent toxoplasmosis

If you are pregnant or planning to become pregnant, or if you have a weakened immune system, you should discuss your risk of contracting toxoplasmosis with your health care provider.
	Wear clean latex gloves when handling raw meats, or have someone who is healthy, and not pregnant, handle the meats for you.
	Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
	Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
	Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
	Wash hands, cutting boards, and other utensils thoroughly with hot, soapy water after handling raw meats.
	Clean cat litter boxes daily because cat feces more than a day old can contain mature parasites.
	Wash hands thoroughly with warm water and soap after handling cats, cleaning cat litter boxes, especially before you handle or eat food.
	Wear gloves when you handle garden soil or sandboxes. Cats may use gardens or sandboxes as litter boxes. (Cover sandboxes to prevent cats from using them as litter boxes.)
	Help prevent cats from becoming infected with T. gondii by discouraging them from hunting and scavenging.
	Feed cats commercially made cat foods or cook their food.[Top of Page]



Trichinella spiralis

Trichinella spiralis, cause of trichinellosis (also known as trichinosis) (TRICK-a-NO-sis) is an intestinal roundworm whose larvae may migrate from the digestive tract and form cysts in various muscles of the body. Infections occur worldwide, but are most prevalent in regions where pork or wild game is consumed raw or undercooked. The incidence of trichinosis has declined in the United States due to changes in hog feeding practices. Presently, most cases in this country are caused by consumption of raw or undercooked wild game.

How do people get trichinellosis?

People get trichinellosis (trichinosis) by consuming raw or undercooked meats such as pork, wild boar, bear, bobcat, cougar, fox, wolf, dog, horse, seal, or walrus infected with Trichinella larvae.

The illness is not spread directly from person to person.

Symptoms of trichinellosis

The first symptoms are nausea, diarrhea, vomiting, fever, fatigue, and abdominal pain, followed by headaches, eye swelling, aching joints and muscles, weakness, and itchy skin. In severe infections, persons may experience difficulty with coordination and have heart and breathing problems. Death may occur in severe cases.

When will symptoms appear? What is the duration?

Abdominal symptoms may appear within 1 to 2 days after eating contaminated meat. Further symptoms (eye swelling and aching muscles and joints) may begin 2 to 8 weeks after infection. Mild cases may assumed to be flu. Symptoms may last for months.

Who is at risk for contracting trichinellosis?

Persons consuming raw or under cooked pork or wild game.

Persons with weakened immune systems including those with HIV/AIDS infection, organ transplant recipients, or those individuals undergoing chemotherapy may be at a greater risk for infection.

How to prevent trichinellosis

Wash your hands with warm water and soap after handling raw meat.
	Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
	Clean meat grinders thoroughly each time you grind meat at home.[Top of Page]



Taenia saginata/Taenia solium (Tapeworms)

Taenia saginata (beef tapeworm) and Taenia solium (pork tapeworm) are parasitic worms (helminths). Taeniasis is the name of the intestinal infection caused by adult-stage tapeworms (beef or pork tapeworms). Cysticercosis is the name of the tissue (other than intestinal) infection caused by the larval-stage of the pork tapeworm only.

It is interesting to note that humans are the definitive hosts of both organisms. This means that the reproductive cycle, and thus egg production by the organisms, occurs only within humans. Eggs are passed in human feces and they may be shed into the environment for as long as the worms remain in the intestines (for as long as 30 years). In addition, the eggs may remain viable in the environment for many months.

These diseases are more prevalent in underdeveloped countries where sanitation practices may be substandard and in areas where pork and beef are consumed raw or undercooked. They are relatively uncommon in the U.S., although travelers and immigrants are occasionally infected.

How do people get Taeniasis?

People get Taeniasis by consuming raw or undercooked infected beef or pork.

Symptoms of Taeniasis

Most cases of infection with adult worms are without symptoms. Some persons may experience abdominal pain, weight loss, digestive disturbances, and possible intestinal obstruction.

Irritation of the peri-anal area can occur, caused by worms or worm segments exiting the anus.

When will symptoms appear? What is the duration?

T. saginata (beef tapeworm) infections appear within 10 to 14 weeks. T. solium (pork tapeworm) infections appear within 8 to 12 weeks.

Taeniasis may last many years without medical treatment.

Who is at risk for contracting Taeniasis?

Anyone consuming infected beef or pork (raw or undercooked).

Persons with weakened immune systems including those with HIV/AIDS infection, organ transplant recipients, or those individuals undergoing chemotherapy may be at a greater risk for infection.

How to prevent Taeniasis

Cook all raw beef and pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

How do people get cysticercosis?

People get cysticercosis the following ways:

By consuming food or water contaminated with the eggs of T. solium (pork tapeworm). Worm eggs hatch and the larvae then migrate to various parts of the body and form cysts called cysticerci. This can be a serious or fatal disease if it involves organs such as the central nervous system, heart, or eyes.
	By putting anything into your mouth that has touched the stool of a person infected with T. solium.
	Some persons with intestinal tapeworms may infect themselves with eggs from their own feces as a result of poor personal hygiene.Symptoms of cysticercosis

Symptoms may vary depending on the organ or organ system involved. For example, in muscles, lumps under the skin may result. Cysticercosis can cause blurred vision in the eyes. An individual with cysticercosis involving the central nervous system (neurocysticercosis) may exhibit neurological symptoms such as psychiatric problems or epileptic seizures. Death is common.

When will symptoms appear? What is the duration?

Symptoms usually appear from several weeks to several years after becoming infected with the eggs of the pork tapeworm ( T. solium). Symptoms may last for many years if medical treatment is not received.

Who is at risk for contracting cysticercosis?

Persons traveling to countries where sanitation may be substandard and the water supply may be unsafe.

Young children, pregnant women, older adults, and persons with weakened immune systems including those with HIV/AIDS infection, cancer, diabetes, kidney disease, and transplant patients, or those individuals undergoing chemotherapy may be at greater risk for infection.

How to prevent cysticercosis

Drink water only from treated municipal water supplies.
	Do not eat undercooked pork or meat.
	When traveling to countries where the water supply may be unsafe, either avoid the water or boil it for 1 minute to kill parasite eggs. Avoid ice in those same areas. Drinking bottled beverages or hot coffee and tea are safe alternatives.
	Do not swallow water while swimming.
	Do not swim in community swimming pools if you or your child are infected with tapeworms.
	Wash, peel, or cook raw fruits and vegetables before eating.
	Make sure that infected individuals wash their hands frequently to reduce the spread of infection**Featured Factsheets & Resources
  
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