Do you have a food safety question?
Do you have a food safety question?
(click below to see Questions and Answers)
Foods that are already prepared and do not require further cooking before consumption like bread, cereal, chips, crackers, nut mixes, and canned goods like tuna or tomato sauce.
Including red meat (beef, pork, and lamb), poultry (chicken, turkey, duck, etc.) and seafood (freshwater and seawater) including crustaceans.
Fruits like apples, citrus, tropical, berries, and melons. Veggies like leafy greens and sprouts, cruciferous, marrow, root, stems, herbs, mushrooms, nuts.
Such as liquid eggs, frozen eggs, dried and powdered egg and egg products, and milk, yogurt, kefir, eggnog, hard and soft cheeses, cream, butter,
ice cream.
Like cider, fruit juices, honey, eggs and milk & milk products - foods that are not cooked or pasteurized.
Such as peeling, chopping, cutting, washing & any process that involves applying heat. Also storage.
At the store or the market, as well as washing, sanitizing and disinfecting spaces and utensils.
Such as juices, alcoholic beverages, teas, coffee, nut milks and other non-dairy beverages.
KEEP YOU AND YOUR FAMILY SAFE
Our mission:
As the voice of people affected by foodborne illness, we collaborate with partners in academia, the food industry, and government to prevent foodborne illness. We advocate for effective food safety policy and facilitate culture change to increase food safety.
Stop Foodborne Illness is a 501(c)(3) tax-exempt organization. Donations are tax-deductible to the extent the law allows.
Kiley Doherty received her Bachelor’s of Science in Biology and a minor in Biochemistry from the University of Arizona. Surviving a foodborne outbreak in 2013 (that occurred in her hometown of Phoenix, AZ) was the catalyst by which Kiley became interested in food safety and epidemiology.
After being infected with E. coli O157:H7, and subsequently developing HUS, Kiley almost died. Pursuing a career in public health seemed like the obvious career choice. Among other life goals, she hopes to raise awareness about the severity of foodborne illness and reduce the number of outbreaks.
In May 2022, Kiley graduated with her Master’s in Public Health in Epidemiology and Biostatistics from University of California, Berkeley. She enjoyed her time as a golden bear and completed her capstone project: Evaluating Risk Factors Associated with the Development of Hemolytic Uremic Syndrome in Shiga Toxin-Producing Escherichia coli Infected Children: a Systematic Review. She is excited to continue to do research with STOP and Michigan State University.
When she’s not working like a dog, Kiley likes to surf and hike throughout the Bay Area, spend time with friends, and search for the best bowl of ramen. Â
