Could Antibiotic Resistance Impact Your Restaurant?

Could Antibiotic Resistance Impact Your Restaurant?

Did you know the CDC estimates that more than 400,000 people in the United States will become ill with infections caused by antibiotic-resistant foodborne bacteria every year?  In fact, studies have shown that resistant bacteria can contaminate food from animals, and in turn, cause infections in humans.

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Don’t Let Customers Leave with Salmonella

According to the Centers for Disease Control and Prevention, Salmonella is one of the most common causes of food poisoning. In fact, this bacterium is responsible for an estimated one million foodborne illnesses and 380 deaths each year in the United States alone.[1]

People become infected with Salmonella by either eating contaminated food that has not been properly cooked or that has been contaminated after preparation.[2] Salmonella is often found in raw food products that come from animals such as eggs, meat, and unpasteurized milk and dairy products.[3]

Because of the significant impact Salmonella has on employee and guest safety, this bacteria cannot be ignored by restaurant owners and operators. So, where does Salmonella come from? And what practices can you put in place to avoid Salmonella contamination in your restaurant? 

GOJO Microbiologist Dave Shumaker discusses the origin of a Salmonella outbreak and the preventive measures you can take to reduce the risk of contamination in your restaurant. 

[1] Centers for Disease Control and Prevention. Salmonella. Retrieved May 23, 2016, from
[2] Vermont Department of Health. Salmonella. Retrieved May 23, 2016, from
[3] Vermont Department of Health. Salmonella. Retrieved May 23, 2016, from

Welcome to

Foodborne illnesses are making news. Whether it is a norovirus outbreak at a national fast food chain or a listeria outbreak that impacts an ice cream manufacturer, as restaurant owners and operators, you want to be assured you are delivering a safe experience for your guests. And food safety is critical to the overall guest experience. is designed to help you further enhance your food safety program. This website separates fact from fiction, and provides you with timely information on:

  • Foodborne illness outbreaks;
  • Foodborne illnesses that commonly plague the food service industry, including E. coli, Salmonella, Norovirus and Listeria;
  • Scientific studies focused on food safety best practices; and
  • Tips on how you build a more robust food safety program. is your go-to source for information on food safety in the food service industry.