Chapter 11 Food Safety

Chapter 11 Food Safety

01: FoodNet surveillance burden of illness pyramid. Source: Reprinted from Centers for Disease Control and Prevention. FoodNet. Available at: http://www.cdc.gov/foodnet/surveillance_pages/burden_pyramid.htm. Accessed March 22, 2010.

02: Foodborne-disease outbreaks reported to the CDC January 1, 1990, through March 15, 2002. Source: Adapted and reprinted from Centers for Disease Control and Prevention. Surveillance for Foodborne-Disease Outbreaks United States, 1998-2002. Surveillance Summaries, November 10, 2006. MMWR. 2006;55(No. SS-10):8.

03: Picture of Salmonella Typhimurium bacteria. Source: Reprinted from CDC Public Health Image Library. ID #6704. Available at: http://phil.cdc.gov/phil/details.asp. Accessed April 30, 2010.

04A: Salmonellosis and shigellosis. Number* of reported cases, by year United States, 1977 2007. Source: Reprinted from Centers for Disease Control and Prevention. Summary of Notifiable Diseases United States, 2007. Published July 9, 2009 for MMWR 2007;56(No. 53):68; and Centers for Disease Control and Prevention. Salmonella Surveillance: Annual Summ

04B: Salmonella, serotype isolates rates in the United States per 100,000 population: 1970 2006.

05: A photomicrograph of Clostridium botulinum bacteria. Source: Reprinted from CDC Public Health Image Library. ID #2107. Available at: http://phil.cdc.gov/phil/details.asp. Accessed April 30, 2010.

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, 2001 2003. MMWR. 2003;52:992.

07: A cluster of E. coli bacteria. Source: Reprinted from US Department of Agriculture, Agricultural Research Service. News & Events, Image Gallery, Image Number K11077-2. Photo by Eric Erbe, Colorization by Christopher Pooley. Available at: http://www.ars.usda.gov/is/graphics/photos/mar04

08: Relative rates of laboratory-confirmed infections with Campylobacter, STEC* O157, Listeria, Salmonella, and Vibrio compared with 1996-1998 rates, by year Foodborne Diseases Active Surveillance Network, United States, 1996-2007. 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, 2007. MMWR. 2008;57:368.

09: Life cycle of Trichinella. Source: Reprinted from Centers for Disease Control and Prevention. Parasites and Health: Trichinellosis. Available at: http://www.dpd.cdc.gov/dpdx/html/trichinellosis.htm. Accessed April 30, 2010.

10: Adult tape worm (Taenia saginata). Source: Reprinted from CDC Public Health. Image Library, ID #5260. Available at: http://phil.cdc.gov/phil/details.asp. Accessed May 1, 2010.

11: Cruise ship. The closed environment of a cruise ship may permit the ready transmission of viral and other agents that cause gastrointestinal illness.

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: http://phil.cdc.go

12B: B. Brain tissue from a BSE-affected cow with vacuoles, or microscopic holes (right).

13: Domoic acid. Source: Reprinted from Channel Islands National Marine Sanctuary. Domoic Acid. Available at: http://channelislands.noaa.gov/focus/dom.html. Accessed May 1, 2010.

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.

15: Condemned poultry. Source: Reprinted courtesy of United States Department of Agriculture.

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: http://phil.cdc.gov/phil/details.asp. Accessed March 24, 2010.

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.

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: http://www.fda.gov/food/resourcesforyou/healtheducators/ucm109104.

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: http://www.fsis.usda.gov/oa/educator/educator6-2a.htm. Accessed March 24, 2010.

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. 2005 by the University of Nebraska

20: Radura logo, an international symbol used for irradiated food.

T01: Number and Percentage of Reported Foodborne Disease Outbreaks and Outbreak-Associated Illnesses, by Etiology United States, 2006

T02: Contaminants That May Be Present in Food

T03: Abbreviated Listing of Foodborne Pathogens and Diseases

T04: E. coli O157:H7 (chronology)

T05: Foodborne Chemical Hazards

T06: Some of the Types of Food Additives

T07: Top Risk Factors for Foodborne Illness