While many consumers are aware of the risks of consuming raw or undercooked poultry, fewer realize that the steps they’re taking when handling poultry in the grocery store and at home could be putting them at risk for contracting a foodborne illness. Contaminated food sickens nearly 48 million people in the United States every year—that’s […]
WRITTEN BY: Kate Shumaker, MS RD, LD, Family and Consumer Sciences Educator, Ohio State University Extension, Holmes County, email@example.com
REVIEWED BY: Christine Kendle, MS, RDN, LD, Family and Consumer Sciences Educator, Ohio State University Extension, Tuscarawas County, firstname.lastname@example.org
- 1 "Estimates of Foodborne Illness in the United States." Centers for Disease Control and Prevention. 15 July 2016.
- 2. CDC. Foodborne Diseases Active Surveillance Network (FoodNet): FoodNet Surveillance Report for 2012 (Final Report). Atlanta, Georgia: U.S. Department of Health and Human Services, CDC. 2014.
- 3. Center for Food Safety and Applied Nutrition. "People at Risk of Foodborne Illness - Food Safety for Older Adults." U S Food and Drug Administration Home Page. Center for Food Safety and Applied Nutrition, Sept. 2011.
- 4. Donelan, A., Chambers, D.H., Chambers, E IV, Godwin, S., and Cates, S. 2016. Consumer poultry handling behaviors in the grocery store and in-home storage. Journal of Food Protection 79(4):584-588.