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Infosheet: Custard-filled baked goods linked to at least 73 illnesses including 30 hospitalizations

Food Safety Infosheet Highlights:
– Because raw eggs can carry Salmonella, use pasteurized eggs as a replacement in dishes such as custard.
– Clean and sanitize equipment between use to avoid cross-contamination when working with eggs.
– Know which products contain raw eggs and refrigerate to reduce the potential for Salmonella growth.

Click here to download this food safety infosheet.

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About Allison Smathers

Allison Smathers is a masters student at North Carolina State University studying food science with a focus in food safety. Allison’s activities outside of academia have better shaped her skills and outlook on the world of food safety. In present and future ambitions, Allison hopes to connect her skills with society needs in the field of applied food safety with the goal progressing global public health. Allison’s devotion to public service and experience help hone her passion for defeating hunger, improving agriculture practices, and ensuring good nutrition for all people. Allison anticipates careers with organizations such as the United State Agency of International Development, the Food and Agriculture Organization, and the World Food Programme.

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