Delaware.gov logo
Listen to this page using ReadSpeaker

Delaware News



 Pages Tagged With: "foodborne illness"

DPH Advises Delaware Residents of Multistate E. Coli Outbreak Involving Romaine Lettuce

The Delaware Division of Public Health (DPH) is advising Delawareans of a multistate outbreak of E. coli infections linked to romaine lettuce. The lettuce could be contaminated with Shiga toxin-producing Escherichia coli O157:H7 and could make people sick. To date, there have been no confirmed cases reported in Delaware, but DPH urges consumers to take precautions to prevent illness.




DPH Advises Delaware Residents of Multi-State Listeria Outbreak Involving Deli Ham, and Multi-State Salmonella Outbreak Involving Raw Chicken Products

The Delaware Division of Public Health (DPH) is advising Delawareans of a multistate outbreak of Listeria infections linked to deli ham. Several companies have recalled ham products that could be contaminated with Listeria monocytogenes bacteria and could make people sick.




DPH Provides Fourth of July Food and Pet Safety Tips

The Delaware Division of Public Health (DPH) recommends that residents take steps to keep family, friends, and pets safe during Fourth of July gatherings.




Don’t Get Sick from Your Holiday Picnic

DOVER — Summer months mean picnics, days at the beach, camping, and road trips. But as temperatures continue to rise, so do your chances of contracting a foodborne illness if you do not properly handle and sanitize your food. The Division of Public (DPH) Health Office of Food Protection encourages Delawareans to be mindful of […]




A Safer Meal: The Importance of Food Protection Managers

A national study, funded by the Centers for Disease Control and Prevention (CDC), found that restaurants with Certified Food Protection Managers (CFPMs) had fewer of most types of food safety violations. Such food managers receive special training and are responsible for monitoring and managing all food establishment operations. The CFPM must also be knowledgeable about foodborne illness symptoms, how to minimize risk factors, and how make corrective actions if necessary.







 Pages Tagged With: "foodborne illness"

DPH Advises Delaware Residents of Multistate E. Coli Outbreak Involving Romaine Lettuce

The Delaware Division of Public Health (DPH) is advising Delawareans of a multistate outbreak of E. coli infections linked to romaine lettuce. The lettuce could be contaminated with Shiga toxin-producing Escherichia coli O157:H7 and could make people sick. To date, there have been no confirmed cases reported in Delaware, but DPH urges consumers to take precautions to prevent illness.




DPH Advises Delaware Residents of Multi-State Listeria Outbreak Involving Deli Ham, and Multi-State Salmonella Outbreak Involving Raw Chicken Products

The Delaware Division of Public Health (DPH) is advising Delawareans of a multistate outbreak of Listeria infections linked to deli ham. Several companies have recalled ham products that could be contaminated with Listeria monocytogenes bacteria and could make people sick.




DPH Provides Fourth of July Food and Pet Safety Tips

The Delaware Division of Public Health (DPH) recommends that residents take steps to keep family, friends, and pets safe during Fourth of July gatherings.




Don’t Get Sick from Your Holiday Picnic

DOVER — Summer months mean picnics, days at the beach, camping, and road trips. But as temperatures continue to rise, so do your chances of contracting a foodborne illness if you do not properly handle and sanitize your food. The Division of Public (DPH) Health Office of Food Protection encourages Delawareans to be mindful of […]




A Safer Meal: The Importance of Food Protection Managers

A national study, funded by the Centers for Disease Control and Prevention (CDC), found that restaurants with Certified Food Protection Managers (CFPMs) had fewer of most types of food safety violations. Such food managers receive special training and are responsible for monitoring and managing all food establishment operations. The CFPM must also be knowledgeable about foodborne illness symptoms, how to minimize risk factors, and how make corrective actions if necessary.