Chapter 11 Food Safety
|
|
|
- Arnold Dawson
- 6 years ago
- Views:
Transcription
1 Chapter 11 Food Safety
2 01: FoodNet surveillance burden of illness pyramid. Source: Reprinted from Centers for Disease Control and Prevention. FoodNet. Available at: Accessed March 22, 2010.
3 02: Foodborne-disease outbreaks reported to the CDC January 1, 1990, through March 15, Source: Adapted and reprinted from Centers for Disease Control and Prevention. Surveillance for Foodborne-Disease Outbreaks United States, Surveillance Summaries, November 10, MMWR. 2006;55(No. SS-10):8.
4 03: Picture of Salmonella Typhimurium bacteria. Source: Reprinted from CDC Public Health Image Library. ID #6704. Available at: Accessed April 30, 2010.
5 04A: Salmonellosis and shigellosis. Number* of reported cases, by year United States, Source: Reprinted from Centers for Disease Control and Prevention. Summary of Notifiable Diseases United States, Published July 9, 2009 for MMWR 2007;56(No. 53):68; and Centers for Disease Control and Prevention. Salmonella Surveillance: Annual Summ
6 04B: Salmonella, serotype isolates rates in the United States per 100,000 population:
7 05: A photomicrograph of Clostridium botulinum bacteria. Source: Reprinted from CDC Public Health Image Library. ID #2107. Available at: Accessed April 30, 2010.
8 06: Scanning electron micrograph of Staphylococcus aureus bacteria. Source: Reprinted from Centers for Disease Control and Prevention. Methicillin-resistant Staphylococcus aureus infections in correctional facilities Georgia, California, and Texas, MMWR. 2003;52:992.
9 07: A cluster of E. coli bacteria. Source: Reprinted from US Department of Agriculture, Agricultural Research Service. News & Events, Image Gallery, Image Number K Photo by Eric Erbe, Colorization by Christopher Pooley. Available at:
10 08: Relative rates of laboratory-confirmed infections with Campylobacter, STEC* O157, Listeria, Salmonella, and Vibrio compared with rates, by year Foodborne Diseases Active Surveillance Network, United States, Source: Reprinted from Centers for Disease Control and Prevention. Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food 10 states, MMWR. 2008;57:368.
11 09: Life cycle of Trichinella. Source: Reprinted from Centers for Disease Control and Prevention. Parasites and Health: Trichinellosis. Available at: Accessed April 30, 2010.
12 10: Adult tape worm (Taenia saginata). Source: Reprinted from CDC Public Health. Image Library, ID #5260. Available at: Accessed May 1, 2010.
13 11: Cruise ship. The closed environment of a cruise ship may permit the ready transmission of viral and other agents that cause gastrointestinal illness.
14 12A: A. BSE-affected cow, showing incoordination and difficulty standing (left). Source: Reprinted from CDC Public Health Image Library, ID #5438 and #5435, U.S. Dept. of Agriculture, Animal and Plant Health Inspection Service, APHIS content provider. Photo credit (A): Dr. Art Davis, (B): Dr. Al Jenny. Available at:
15 12B: B. Brain tissue from a BSE-affected cow with vacuoles, or microscopic holes (right).
16 13: Domoic acid. Source: Reprinted from Channel Islands National Marine Sanctuary. Domoic Acid. Available at: Accessed May 1, 2010.
17 14: Key players in food safety and regulation from the perspective of the international, U.S., state, and local levels. Source: Author, with the assistance of L. Francisco.
18 15: Condemned poultry. Source: Reprinted courtesy of United States Department of Agriculture.
19 16A: A. Woman cooking food on the sidewalk in Xian, China. a: Source: Reprinted, courtesy of Dr. Edwin P. Ewing, Jr. and the CDC, from Centers for Disease Control and Prevention. Public Health Image Library. ID #755. Available at: Accessed March 24, 2010.
20 b: Source: Reprinted 16B: B. A Peruvian street vendor selling a corn-based drink he made at home using a single glass that he fills with a dipper.
21 17: Apply the heat chart to determine safe temperature levels for preserving, storing, and cooking foods. Source: Adapted and reprinted from U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition. Food safety for moms to be: Educator tools Apply the heat. Available at:
22 18: The Big Four Clean, Separate, Cook, and Chill Tools for Educators. Source: Reprinted from United States Department of Agriculture, Food Safety and Inspection Service. The Food Safety Educator. 2001;6(2). Available at: Accessed March 24, 2010.
23 19: Hand washing techniques. Source: Adapted and reprinted with permission. Prepared by Julie A. Albrecht, Extension Food Specialist, and Susan S. Sumner, Extension Food Microbiologist. Pictures courtesy of Dianne Peters, Food Science and Technology by the University of Nebraska
24 20: Radura logo, an international symbol used for irradiated food.
25 T01: Number and Percentage of Reported Foodborne Disease Outbreaks and Outbreak-Associated Illnesses, by Etiology United States, 2006
26 T02: Contaminants That May Be Present in Food
27 T03: Abbreviated Listing of Foodborne Pathogens and Diseases
28 T04: E. coli O157:H7 (chronology)
29 T05: Foodborne Chemical Hazards
30 T06: Some of the Types of Food Additives
31 T07: Top Risk Factors for Foodborne Illness
FOODBORNE DISEASES. Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more?
FOODBORNE DISEASES FOODBORNE DISEASES Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more? COURSES 1) Causes of foodborne diseases
Food Microbiology 101
Food Microbiology 101 Nina G. Parkinson NGP Consulting November 6, 2018 Food Safety and Sanitation Conference Summary Microbiological contamination of food Routes of contamination by pathogens Overview
33. I will recommend this primer to my colleagues. A. Strongly Agree D. Disagree B. Agree E. Strongly Disagree C. Neither agree nor disagree
27. The primer increased my ability to recognize foodborne illnesses and increased the likelihood that I will consider such illnesses in my patients. 28. The primer increased my knowledge and skills in
Introduction. Future U.S. initiatives regarding the food safety for fresh produce. FoodNet Partners. FoodNet Partners
Introduction Future U.S. initiatives regarding the food safety for fresh produce This presentation is based upon FDA s testimony about the E. coli outbreaks to the U.S. Congress delivered on November 15,
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe 7th Report FRANCE (FRA)
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe FRANCE (FRA) Population: 60.2 million Area: 547 026 km 2 The designations and the presentation of material on
Food Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits
Food Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits Foodborne illness causes an estimated 7.8 million sicknesses and about 3,000 deaths in the U.S. annually. In
Understanding the Public Health Significance of Salmonella. Betsy Booren, Ph.D. Director, Scientific Affairs
Understanding the Public Health Significance of Salmonella Betsy Booren, Ph.D. Director, Scientific Affairs June 18, 2012 2011 Salmonella Outbreaks Ground Beef Salmonella Typhimurium Kosher Broiled Chicken
Food Safety and Inspection Service Research Priorities
Food Safety and Inspection Service Research Priorities David Goldman, MD, MPH Assistant Administrator Science Food Safety and Inspection Service 1 Technology Workshop on Food Safety and National Defense
Overview of 2015 Zoonoses Data
1 Overview of 2015 Zoonoses Data Introduction Zoonoses are diseases and infections naturally transmissible between animals and humans. Transmission may occur via direct contact with an animal or indirect
Conference for Food Protection 2014 Issue Form. Accepted as
Conference for Food Protection 2014 Issue Form Internal Number: 017 Issue: 2014 I-021 Council Recommendation: Accepted as Submitted Accepted as Amended No Action Delegate Action: Accepted Rejected All
GERMANY Population 1999: Population 2000: Area: km 2
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe Country Reports: Germany BfR GERMANY Population 1999: 82 163 5 Population 2: 82 259 5 Area: 357 21 km 2 1. General
Salmonella Enteritidis: Surveillance Data and Policy Implications
Salmonella Enteritidis: Surveillance Data and Policy Implications Alejandro Pérez, MPH Enteric Diseases Epidemiology Branch Division of Foodborne, Bacterial and Mycotic Diseases National Center for Zoonotic,
Water Laboratories and Waterborne Disease Outbreaks. Patrick Luedtke MD, MPH and Sanwat Chaudhuri, PhD
Water Laboratories and Waterborne Disease Outbreaks Patrick Luedtke MD, MPH and Sanwat Chaudhuri, PhD Objectives Quiz: The privilege of fresh water Review: The varieties of waterborne diseases Discuss:
Gastrointestinal Disease from 2007 to 2014
Data Requested by Amber Erickson, Epidemiologist, North Central Health District Gastrointestinal Disease from 2007 to 2014 North Central Health District Aemon Weaver, Epidemiology Intern, NCHD September
DO NOT TURN THE PAGE UNTIL THE EVENT LEADER TELLS YOU TO!
DISEASE DETECTIVES DIRECTIONS DO NOT WRITE ON THIS TEST!! All answers must be written on your response sheet. This test is long. You may wish to divide the test between you. If you take the pages out of
Food Safety Risk Management
1 Food Safety Risk Management Ruth L. Petran, Ph. D. Corporate Scientist, Food Safety 02 October 2012 2 Discussion Overview Food safety trends and data Need risk management focus Risk based preventive
Food Microbiology. Factor involved: The study of microbes and their relationship with food and humans. Humans FOOD. Microorganisms
Food Microbiology The study of microbes and their relationship with food and humans Factor involved: Humans FOOD Microorganisms !Microorganisms Food Microbiology! Living organisms: Bacteria, Yeast, mold,
Disease Detectives. Name. High School. Team Number
Disease Detectives Name High School Team Number Directions: The following examination contains a series of short answer questions. You will have fifty minutes to complete the test. Selected questions will
Section 1 - Short answer questions on knowledge of epidemiology terms and concepts. (Each question is worth 2 points)
Team Name/Number: Names of Team Members: Section 1 - Short answer questions on knowledge of epidemiology terms and concepts. (Each question is worth 2 points) 1. Name the three components of the epidemiological
Simplified Modeling Framework for Microbial Food-Safety Risk Assessments
Food Safety and Inspection Service Simplified Modeling Framework for Microbial Food-Safety Risk Assessments Michael Williams Risk Assessment and Analytics Staff Food Safety and Inspection Service, USDA
Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)
Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute Competencies for Food Contamination and Spoilage 1. Distinguish
Peanut Related Food Safety Issues
Peanut Related Food Safety Issues Dr. Francisco Diez Gonzalez Director and Professor, Center for Food Safety Hot Topics on Peanuts Albany, GA Center for Food Safety at UGA s Griffin Campus Risks in Foods
What's for dinner? Current issues in foodborne illness
What's for dinner? Current issues in foodborne illness Alicia Cronquist, RN, MPH Foodborne/Enteric Disease Epidemiologist Colorado Dept. of Public Health and Environment Today s Goals What s new in foodborne
Overview of 2014 Zoonoses Data
1 Overview of 2014 Zoonoses Data Introduction Zoonoses are diseases and infections naturally transmissible between animals and humans. Transmission may occur via direct contact with an animal or indirect
National Burden of Foodborne Diseases Studies - Current Country Protocols
National Burden of Foodborne Diseases Studies - Current Country Protocols Elaine Scallan, PhD Centers for Disease Control and Prevention Atlanta, Georgia, USA WHO Consultation Geneva, 25-27 September 2006
Bacterial Enteric Pathogens: Clostridium difficile, Salmonella, Shigella, Escherichia coli, and others
GUIDE TO INFECTION CONTROL IN THE HOSPITAL CHAPTER 48 Bacterial Enteric Pathogens: Clostridium difficile, Salmonella, Shigella, Escherichia coli, and others Authors Olivier Vandenberg, MD, PhD Michèle
State of the Plate. Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health
State of the Plate Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health October 24, 2012 State of the Plate Peanut Butter (4 in 5 years) Salmonella Cantaloupe Listeria Cream filled
USDA s New Shiga Toxin- Producing Escherichia coli Policy. James Hodges Executive Vice President American Meat Institute
USDA s New Shiga Toxin- Producing Escherichia coli Policy James Hodges Executive Vice President American Meat Institute June 20, 2012 Final Determination and Request for Comments (FDRC) September 20, 2011
Introduction. Food Safety. Food Safety Hazards
Introduction Food Safety The term food safety has no universally accepted definition. In fact, it is sometimes used, wrongly, in relation to defects in food commodities that are much more to do with food
World Health Day April. Food safety
World Health Day 2015 7 April Food safety 1 FAO/WHO World Declaration on Nutrition (1992) access to nutritionally adequate and safe food is a right of each individual. 2 Food safety is a hidden, and often
...what you need to know
...what you need to know Food Irradiation and food safety There are few hotter topics these days than food safety. Highly publicized cases of foodborne illness have heightened consumer awareness of the
Epidemiology of Food Poisoning. Dr Varun malhotra Dept of Community Medicine
Epidemiology of Food Poisoning Dr Varun malhotra Dept of Community Medicine Definition Public Health Importance Epidemiology of Food poisoning Investigation of an Outbreak Prevention & Control Measures
2012 Iowa FFA Food Science CDE Food Safety and Sanitation Section
2012 Iowa FFA Food Science CDE Food Safety and Sanitation Section In this segment of the contest, you will be given pictures/graphics to view in reference to common problems that exist within the food
The 12 Most Unwanted Bacteria
The 12 Most Unwanted Bacteria Campylobacter jejuni Most common bacterial cause of diarrhea in the U.S. especially in young children. Raw milk, untreated water, raw and undercooked meat, poultry or shellfish.
Annex 7 Model Forms, Guides, and Other Aids
Annex 7 Model Forms, Guides, and Other Aids 1) Employee health information and Application form for bare hand contact Procedure a) Form 1-A CONDITIONAL EMPLOYEE OR FOOD EMPLOYEE INTERVIEW b) Form 1-B CONDITIONAL
Surveillance and outbreak response are major components
CHAPTER Performance Indicators for Foodborne Disease Programs Surveillance and outbreak response are major components of states foodborne investigation capacity and are essential for preventing and controlling
FDA Foodborne Illness Risk Factor Study Data Collection Form
APPENDIX O 2105 Data Collection Wake County Facility ID# Sample # QA FDA Foodborne Illness Risk Factor Study Data Collection Form Date: Time In: Time Out: Inspector: Establishment: Manager: Physical Address:
Meeting the Challenge of Changing Diagnostic Testing Practices and the Impact on Public Health Surveillance
National Center for Emerging and Zoonotic Infectious Diseases Meeting the Challenge of Changing Diagnostic Testing Practices and the Impact on Public Health Surveillance Aimee Geissler, PhD, MPH FoodNet
INVESTIGATION OF A MULTISTATE OUTBREAK OF SALMONELLA BAREILLY AND SALMONELLA NCHANGA
INVESTIGATION OF A MULTISTATE OUTBREAK OF SALMONELLA BAREILLY AND SALMONELLA NCHANGA Kristen Soto, MPH (Kristen Desy 05) Connecticut Department of Public Health Epidemiology Program September 25, 2013
Chapter 13 Food Preservation and Safety
Chapter 13 Food Preservation and Safety Objectives: After reading Chapter Thirteen, you should understand General concepts associated with food spoilage and sources of food contamination. How spoilage
E. Coli (Escherichia Coli)
E. Coli (Escherichia Coli) Background: E. Coli is a common kind of bacteria that lives in the intestines of animals and humans and most are harmless. (Mayo Clinic, 2008) The most dangerous strain of E.
Public Health Risks of Consuming Raw Milk Products - Surveillance and Prevention Efforts in the United States
Public Health Risks of Consuming Raw Milk Products - Surveillance and Prevention Efforts in the United States Casey Barton Behravesh, DVM, DrPH, DACVPM LCDR, US Public Health Service Enteric Diseases Epidemiology
Module 4: Estimated Annual U.S. Foodborne Disease Burden, 2011 Foodborne Illnesses 48 million Hospitalizations 128,000 Deaths 3,000
Module 4: Epidemiology Investigation Epidemiology Division Analysis and Reporting Branch 2 Module Learning Objectives Develop a case definition Explain an epidemic curve Develop an initial hypothesis List
Food Safety Performance Standards: an Epidemiologic Perspective
Food Safety Performance Standards: an Epidemiologic Perspective Institute t of Medicine i Food dforum Meeting Rajal Mody, MD MPH LCDR US Public Health Service Enteric Diseases Epidemiology Branch Centers
Understanding the Public Health Significance of Shiga Toxin-Producing E. coli. Betsy Booren, Ph.D. Director, Scientific Affairs
Understanding the Public Health Significance of Shiga Toxin-Producing E. coli Betsy Booren, Ph.D. Director, Scientific Affairs June 21, 2011 A New Concern for the Meat Industry? The meat industry has long
FSIS DIRECTIVE
UNITED STATES DEPARTMENT OF AGRICULTURE FOOD SAFETY AND INSPECTION SERVICE WASHINGTON, DC FSIS DIRECTIVE 7700.1 2-22-00 I. PURPOSE IRRADIATION OF MEAT AND POULTRY PRODUCTS This directive provides inspection
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe 7th Report HUNGARY (HUN)
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe HUNGARY (HUN) Population: 10.1 millions (1998) Area: 93 030 km 2 The designations and the presentation of material
Guillain-Barré syndrome. Increases Foodborne Disease Costs
Guillain-Barré Syndrome Increases Foodborne Disease Costs Jean C. Buzby and Tanya Roberts (202) 694-5453 (202) 694-5464 Guillain-Barré syndrome (GBS) is the leading cause of acute paralysis in the United
Infectious Diseases - Foodborne, Tennessee Department of Health, Communicable and Environmental Disease Services Assignment Description
Infectious Diseases - Foodborne, Tennessee Department of Health, Communicable and Environmental Disease Services Nashville, Tennessee Assignment Description The CSTE fellow will be fully integrated into
Results for action. The Global Burden of Foodborne Diseases. Dr Claudia Stein
The Global Burden of Foodborne Diseases Results for action Dr Claudia Stein Director Division of Information, Evidence, Research and Innovation WHO Regional Office for Europe Food: and the underand un-reported
Chapter 2 The Microworld
Chapter 2 The Microworld Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses Hepatitis A Norovirus gastroenteritis 2-2 Hepatitis A Illness: Hepatitis A Virus: Hepatitis A Commonly Linked
The Division of Food, Drug and Radiation Safety (DFDRS)
California Department of Public Health The Division of Food, Drug and Radiation Safety (DFDRS) Protecting Public Health Every Day Stephen Woods, Chief DFDRS Bob Moezzi, Food and Drug Laboratory Branch
Basic Epi: Differential Diagnosis of Foodborne Illnesses. One Foodborne Investigation Strategy. Second Strategy: Differential Diagnosis
Basic Epi: Differential Diagnosis of Foodborne Illnesses John Kobayashi MD, MPH August 12, 2009 One Foodborne Investigation Strategy Pathogen known look for the source using the known incubation period.
Homebased Microprocessor Recipe Form
Homebased Microprocessor Recipe Form Please fill in the form to draft a recipe for approval. Product Name Date Farm Name Name of person responsible for product Address City/State/Zip Telephone Email Ingredient
The power of information to prevent foodborne illness
The power of information to prevent foodborne illness Craig Hedberg, PhD University of Minnesota, School of Public Health Decrease the burden of foodborne illness using improved techniques in detection,
Food2Market South Carolina Food Regulations and Food Safety Education for Food Entrepreneurs. Food2Market. The Idea
Food2Market South Carolina Food Regulations and Food Safety Education for Food Entrepreneurs Kimberly A. Baker, MS, RD, LD Food Safety Associate Food2Market A food entrepreneur assistance program Coordinates
Foodborne Illness. How can it affect your business?
Foodborne Illness How can it affect your business? November 3, 2013 Why this topic? Foodborne illnesses affect millions of Americans each year The Centers for Disease Control and Prevention estimate that
BULGARIA Population 1999: Population 2000: Area: km 2
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe Country Reports: Bulgaria BfR BULGARIA Population 1999: 8 2 Population 2: 7 9 Area: 11 912 km 2 1. General information
Enteric infections and common food borne diseases caused by bacteria, viruses, protozoa and parasites TYPICAL
APPENDIX 9.1 Enteric infections and common food borne diseases caused by bacteria, viruses, protozoa and parasites COMMON FOODBORNE S CAUSED BY BACTERIA Bacillus cereus food poisoning diarrheal Bacillus
Vibrio parahaemolyticus
Vibrio parahaemolyticus Frequently Asked Questions What is Vibrio parahaemolyticus? What type of illness is caused by V. parahaemolyticus? How does infection with V. parahaemolyticus occur? How common
Foodborne Illness and Its Impact
Foodborne Illness and Its Impact Module Objectives Performance Objective By the end of this module, participants will be able to identify various agents of foodborne illness and their associated burden
Food Safety Produce Rules How Preventive Controls work From Farm to Fork
Food Safety Produce Rules How Preventive Controls work From Farm to Fork 1 9 th Dubai International Food Safety Conference Linda J. Harris, Ph.D. Department of Food Science and Technology, University of
Surveillance for Sporadic Foodborne Disease in the 21st Century: The FoodNet Perspective
INTRODUCTION SUPPLEMENT ARTICLE Surveillance for Sporadic Foodborne Disease in the 21st Century: The FoodNet Perspective Ban Mishu Allos, 1 Matthew R. Moore, 2 Patricia M. Griffin, 2 and Robert V. Tauxe
Person-to-person (Complete General, Lab, and Person-to-Person tabs) # Cases Total # of cases for whom info is available
General National Outbreak Reporting System Foodborne Disease Transmission, Person-to-Person Disease Transmission, Animal Contact This form is used to report enteric foodborne, person-to-person, and animal
Risk Assessment for Food Safety in Japan
2009/SOM2/SCSC/WKSP2/010 Risk Assessment for Food Safety in Japan Submitted by: Japan Examination of Hot Issues in Risk Analysis Workshop Singapore 1-2 August 2009 Risk Assessment for Food Safety in Japan
COURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION
COURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION Table of Contents Introduction... 2 Module 4 - Food service workers (staff and volunteers)... 3 Length...
for a germ-free environment
for a germ-free environment the universal ecological germ-killer Effectivity 99,999% not chemical not toxic effective for a routine and targeted disinfection at home, in the gastronomy and food market
Impact of Overcrowding Sous Vide Water Baths on the Thermal Process of Pork Loins
Impact of Overcrowding Sous Vide Water Baths on the Thermal Process of Pork Loins June 28, 2018 Jessica Wu Overview Literature Review Sous Vide Public Health Significance Methods Statistics & Results Discussion
Safety & Sanitation. In your Kitchen. Presented by: Alex Shortsleeve, MBA
Safety & Sanitation In your Kitchen Presented by: Alex Shortsleeve, MBA In the News!! 36 illnesses per catering outbreak; 13 at restaurants: Between 1998 and 2008, there were 833 outbreaks of foodborne
2013 Iowa FFA Food Science CDE Food Safety and Sanitation Section
2013 Iowa FFA Food Science CDE Food Safety and Sanitation Section In this segment of the contest, you will be given pictures/graphics to view in reference to common problems that exist within the food
Why Update Food Safety Regulations?
Why Update Food Safety Regulations? http://www.youtube.com/watch?v=q292az2 uxbi Las Vegas case checked for E. coli link has sickened nearly 100 Americans and killed one after they ate tainted spinach.
Meeting Consumers Expectations
Meeting Consumers Expectations February 19, 2008 Savannah, GA Gale Prince gale@galeprince.com Health Benefits Nutrition 64% of us are overweight 30% are obese 20% are on a diet Consumers are making the
DISEASE OUTBREAKS SUMMARY
DISEASE OUTBREAKS SUMMARY Outbreaks may be defined as (a) clusters of cases related in time and place or (b) occurrence of disease above a baseline or threshold level in a defined location. In Los Angeles
Food Microbiology Bacterial Agents of foodborne diseases
Paper No. : 03 Module : 29 Development Team Principal Investigator Prof. (Mrs.) Vijaya Khader, Ph.D Former Dean, Acharya N G Ranga Agricultural University Paper Coordinator Professor A. K. Puniya National
The PulseNet Cost Benefit Study and Beyond: What We Have Learned & Where We Are Headed for Molecular Enteric Surveillance
The PulseNet Cost Benefit Study and Beyond: What We Have Learned & Where We Are Headed for Molecular Enteric Surveillance Craig Hedberg, PhD University of Minnesota Our mission is to identify and evaluate
CZECH REPUBLIC Population 1999: Population 2000: Area: km 2
WHO Surveillance Programme for Control Foodborne Infections and Intoxications in Europe Country Reports: Czech Republic BfR CZECH REPUBLIC Population 1999: 10 282 784 Population 2000: 10 272 503 Area:
21 Oct F. Kasuga
Risk Assessment & Risk Management Activities in Japan Fumiko Kasuga National Institute of Health Sciences, Japan Today s topics Risk management activities for food safety in Japan Risk analysis framework
Welcome to. Road to Success. FBI in the News. Risk-Based Health Inspections: Pass with Flying Colors 2/16/2016. Goal: Safe Food for Customers
Welcome to We will begin shortly Risk-Based Health Inspections: Pass with Flying Colors Jeannie Sneed, PhD, RD, CP-FS Sneed Consulting jeannie@jeanniesneed.com www.foodhandler.com FBI in the News Norovirus
State of the Plate. Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health. November 13, 2013
State of the Plate Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health November 13, 2013 Foodborne Illness in the U.S. 47.8 million illnesses each year One person in 6 ill each
Restaurant Management
Restaurant Management Copyright Copyright Texas Education Agency, 2012. These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA) and may not be reproduced without
Those Pathogens, What You Should Know
Those Pathogens, What You Should Know Ted F. Beals, MS, MD Short 1 We are at war over our Food Most of us here are convinced that what we eat, and why we choose is our responsibility, not the responsibility
Pathogens of the Digestive System
Pathogens of the Digestive System Chapter 24 (Pages 625-661) 1. Digestive System Review (Pages 627-629) A. Oral Cavity B. Esophagus C. Stomach D. Small Intestine E. Pancreas F. Liver G. Gall Bladder H.
Evaluation of Tennessee Foodborne Illness and Outbreak Response Using the Council to Improve Foodborne Outbreak and Response (CIFOR) Metrics
Evaluation of Tennessee Foodborne Illness and Outbreak Response Using the Council to Improve Foodborne Outbreak and Response (CIFOR) Metrics 12/31/2014 Tennessee Integrated Food Safety Center of Excellence
CHAPTER 4: DISEASES SPREAD BY FOOD AND WATER
CHAPTER 4: DISEASES SPREAD BY FOOD AND WATER Highlights The incidence of diseases spread by food and water was generally higher in Peel than Ontario with the exceptions of hepatitis A and verotoxinproducing
MA PHIT- Food Certificate Program
1 Explain MDPH role in foodborne illness prevention and control Describe the function of the Working Group Summarize the role of local board of health (LBOH) 2 The Centers for Disease Control & Prevention
Section One: Background Material
Section One: Background Material What is the problem? Every day people all over the world get sick from the food they eat. This sickness is called foodborne disease and is caused by dangerous microorganisms
Outbreak Alert! Trends in Foodborne Illness Outbreaks in the United States ( )
5 th MEETING PAN AMERICAN COMMISSION ON FOOD SAFETY (COPAIA) Rio de Janeiro, Brazil, June 10, 2008 Provisional Agenda Item 5 COPAIA5/5 (Eng.) May, 28 th 2008 ORIGINAL: ENGLISH Outbreak Alert! Trends in
Industry Uses of Microbiological Criteria and Testing for Raw Food Products. R. B. Tompkin Food Safety Consultant
Industry Uses of Microbiological Criteria and Testing for Raw Food Products R. B. Tompkin Food Safety Consultant October 31-November 1, 2005 Washington, DC This presentation is limited to food safety,
Foodborne Disease in the Region of Peel
Foodborne Disease in the Region of Peel HIGHLIGHTS The incidence of selected foodborne diseases was generally higher in Peel than in Ontario between 1993 and 22. A higher incidence was observed in Peel
Disease Detectives Golden Gate Science Olympiad Invitational Disease Detectives Test Time limit: 50 minutes
Disease Detectives 2018 Golden Gate Science Olympiad Invitational Disease Detectives Test Time limit: 50 minutes Names: Team Number: School: Score: / 183 Rank: Point values are written next to each question
VIOLATIONS AND POTENTIAL SOLUTIONS
VIOLATIONS AND POTENTIAL SOLUTIONS Food Safety Forum Tuesday, July 17, 2018 FOODBORNE ILLNESS RISK FACTORS While the food supply in the United States is one of the safest in the world, the Centers for
Bacterial Enteric Infections Detected by Culture-Independent Diagnostic Tests FoodNet, United States,
Bacterial Enteric Infections Detected by Culture-Independent Diagnostic Tests FoodNet, United States, 2012 2014 Martha Iwamoto, MD 1, Jennifer Y. Huang, MPH 1, Alicia B. Cronquist, MPH 2, Carlota Medus,
54 MMWR March 17, Appendix B. Guidelines for Confirmation of Foodborne-Disease Outbreaks
54 MMWR March 17, 2000 Appendix B Guidelines for Confirmation of Foodborne-Disease Outbreaks A foodborne-disease outbreak (FBDO) is defined as an incident in which two or more persons experience a similar
New Mexico Emerging Infections Program Overview. Joan Baumbach NM Department of Health September 23, 2016
New Mexico Emerging Infections Program Overview Joan Baumbach NM Department of Health September 23, 2016 Emerging Infections Program History Established in 1995 as population-based, scientific, public
Lesson 1.5. The Usual Suspects. Estimated time: Two 50 min periods. Instructional overview. Instructional objectives. Assessment
Lesson 1.5 The Usual Suspects Estimated time: Two 50 min periods Instructional overview Using information from peer presentations, students will identify the ten most common foodborne pathogens and recognize
Monitoring of foodborne outbreaks caused by toxin-producing bacteria in the European Union Giusi Amore
Monitoring of foodborne outbreaks caused by toxin-producing bacteria in the European Union Giusi Amore BIOCONTAM unit - European Food Safety Authority (EFSA) OUTLINE BACKGROUND DATA COLLECTION ON FOOD-BORNE
Maricopa County Department of Public Health Outbreak Summary Report
Maricopa County Department of Public Health 29 Outbreak Summary Report Office of Epidemiology April 2 Introduction The purpose of this report is to provide a general overview of the disease outbreak investigations
OVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES. Presented By William C. Balek International Sanitary Supply Association March 30, 2001
OVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES Presented By William C. Balek International Sanitary Supply Association March 30, 2001 I INTRODUCTION The regulation of food safety in the United
Escherichia coli O157:H7 Infection Associated with Drinking Raw Milk --- Washington and Oregon, November-- December 2005
Escherichia coli O157:H7 Infection Associated with Drinking Raw Milk --- Washington and Oregon, November-- December 2005 During the week of December 5, 2005, public health officials in Clark County, Washington,
UGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE
UGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE Session 7 Food Safety I Lecturer: PROF. MATILDA STEINER-ASIEDU, SBS, CBAS; University of Ghana, Email: tillysteiner@gmail.com College of Education School of