StateFoodSafety Resources

What is E coli? E. coli stands for Escherichia coli, a bacteria with a bad reputation—and for good reason. There are thousands of different kinds, or strains, of E. coli. Some strains are harmless or even helpful, but others are bad news. The bad strains produce Shiga toxins similar to those created by Shigella that […]

What is Hepatitis A? Hepatitis A is a dangerous foodborne illness. It’s one of six foodborne illnesses managers are required to report to their local regulatory authority because it’s highly contagious. It also has a history of outbreaks in California. One of the worst outbreaks of Hepatitis A in occurred in San Diego. In 2017, […]

The Food and Drug Administration and Centers for Disease Control and Prevention investigated nine foodborne illness outbreaks in 2018 that affected residents of California. Eight of the outbreaks were linked to E coli or salmonella bacteria in contaminated food. Of the 224 people in California who got sick due to the bacteria, several had to […]

Do you have questions? We have answers! With help from the California Conference of Directors of Environmental Health and the Contra Costa Health Services, we found out what it is you want to know most regarding food handler requirements. We’ve done the translating to Layman’s terms and we think you’ll want to see this. Here […]

If you’ve been following California food safety news this past year, you might have heard a few things about Listeria, E. coli, and Salmonella. In case you didn’t know, these seriously dangerous foodborne pathogens have been doing their best to contaminate food and make consumers very sick. Think: nausea, vomiting, and diarrhea being the best […]