THE CENTER FOR FOODBORNE ILLNESS RESEARCH & PREVENTION

Our mission is to advance a stronger, science-based food safety system that

prevents foodborne illness and protects public health.

Featured News

Mechanically tenderized beef labels are here!

 

It’s been 7 years in coming, but as of May 17th, mechanically tenderized beef will carry a label. This label is important to consumers because after tenderization (whether using an industrial machine or a smaller at-home device) the steak or roast must be cooked to a high enough temperature to kill internal bacteria.  Read CFI’s April Newsletter here

 

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Children, the elderly, pregnant women and individuals with compromised immune systems are at highest risk of developing complications from foodborne illness.

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CDC has identified preventing foodborne illness as one of the winnable battles. But we can only win if people understand that food safety matters. You can help CFI spread the word.

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Meet CFI's Team

Read more about Barb Kowalcyk and CFI, what we do and how you can get involved in helping to promote food safety.

 

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THE CENTER FOR FOODBORNE ILLNESS RESEARCH & PREVENTION  |  cfi@foodborneillness.org