What can consumers do to reduce the risk for foodborne illness?
Consumers can reduce their risk for foodborne illness by following safe food-handling recommendations and by avoiding consumption of unpasteurized milk, raw or undercooked oysters, raw or undercooked eggs, raw or undercooked ground beef, and undercooked poultry. The risk for foodborne illness can also be decreased by choosing in-shell pasteurized eggs, irradiated ground meat, and high pressure-treated oysters. Additional information on food safety for consumers is available at http://www.foodsafety.gov/. Click here to return to the FoodNet MMWR.
