Food Safety Resources

Visit for food safety and up-to-date nutrition and food information.  Daily updates and answers to home food preservation questions are now being posted to Safe and Healthy: Preserving Food at Home.


Press Release – Chronic Wasting Disease – Shell Lake, April 2, 2012, Washburn County deer tests positive for Chronic Wasting Disease, Guidance for food safety comes from DHS and the CDC (see below), the CWD test provided is not a food safety test but rather so hunters can make an informed decision regarding consumption and for surveillance/management purposes.  Chronic Wasting Disease (CWD) is a transmissible neurological disease of deer and elk that produces small lesions in the brains of infected animals. Deer with the disease appear thin and emaciated. They tend to behave differently than normal deer. They drink large amounts of water and may be very uncoordinated.  Although CWD is a contagious, fatal disease among deer and elk, research suggests that humans, cattle and other domestic livestock are resistant to natural transmission. While the possibility of human infection remains a concern, it is important to note there have been no verified cases of humans contracting CWD.  Download this handy guide to a better understanding CWD, Wisconsin’s CWD Response Plan and the Hunt. Harvest. Help. program.  The links below include information that is on the DNR and other websites that provides greater detail.

Bac Down Program – Food Born Bacteria – According to public health and food safety experts, each year millions of illnesses in this country can be traced to foodborne bacteria. While the likelihood of serious complications is unknown, the Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to secondary long-term illnesses. For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections; Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for Guillain-Barre syndrome.

Center for Disease Control

Safety During an Emergency – Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness.


Disaster Management

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