Food Safety

Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage, but consumers also play a key role in preventing illness linked to eggs.

Food safety is more important than ever with more household food preparation and eating at home. Click below to learn more helpful information from the Center for Disease Control & Prevention to keep meal time safe at home. (Available in Spanish)

Food safety is important. Avoid unsafe food handling practices to prevent food poisoning. Click the link below for a short video from the MiPDC to help you prevent food-borne illness.

Do not guess if your food is heated to the right temperature before serving or eating it. The U.S. Food and Drug Administration provides this handy Safe Minimal Internal Tempurture Guide to help keep your food safe for everyone to consume. Thermometer not included.

Know how to store food properly when the power goes out. Dispose of food if it is no longer safe to eat. Click below for tips from the Center for Disease Control & Prevention.

When foodborne illness comes to mind, most think of an upset stomach, nausea, and other unpleasant symptoms. However, foodborne illnesses and their short and long-term effects can vary from mild to serious. Click below to learn more from the Partnership for Food Safety Education and the Center for Disease Control and Prevention.

The Michigan Department of Health and Human Services has updated the Eat Safe Fish program. New guidelines for comsuming fish from regions and waterways throughout the state of Michigan are outlined in this latest release.