CDC and Food Safety

Topics: Food, Foodborne illness, Food safety Pages: 2 (598 words) Published: November 24, 2013
Each year, 1 in 6 Americans (or 48 million people) gets sick from and 3,000 die of foodborne diseases. Reducing foodborne illness by just 10% would keep 5 million Americans from getting sick each year. Preventing a single fatal case of E. coli O157 infection would save an estimated $7 million. Definition

Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses. Alternative Names
Food - hygiene and sanitation
Function
Food can be contaminated in many different ways. Some food products may already contain bacteria or parasites. The germs can be spread during the packaging process if the food products are not handled properly. Failure to cook or store the food properly can cause further contamination. Properly handling and preparing food greatly reduces the risks of getting foodborne illnesses. Food Sources

All foods can become contaminated. Higher risk foods include red meats, poultry, eggs, cheese, dairy products, raw sprouts, and raw fish or shellfish. Side Effects
Poor food handling and inadequate food safety can cause infection (foodborne illness). Symptoms of foodborne illness vary, but usually include stomach problems. Foodborne illness may be severe and life-threatening, especially in young children, older adults, pregnant women, and people with weakened immune systems. Recommendations

Wash your hands thoroughly before and after handling any food. Wash your hands thoroughly after using the bathroom or changing diapers. Wash your hands after touching animals.
Wash all cutting boards and utensils with hot water and soap after preparing each food item and before moving on to the next food item. Wear gloves or avoid preparing food if your hands have any cuts or sores. Avoid cross-contaminating food items -- separate meat, poultry, and seafood from other foods and always wash your hands, utensils, and cutting boards after they come into contact with these...

References: Medeiros LC, Hillers VN, Chen G, Bergmann V, Kendall P, Schroeder M. Design and development of food safety knowledge and attitude scales for consumer food safety education. J Am Diet Assoc. 2004;104(11):1671-1677.
Anderson JB, Shuster TA, Hansen KE, Levy AS, Volk A. A camera 's view of consumer food-handling behaviors. J Am Diet Assoc. 2004;104(2):186-191.
Redmond EC, Griffith CJ. Consumer food handling in the home: a review of food safety studies. J Food Prot. 2003;66(1):130-161.
Version Info
Last Reviewed on 06/08/2012
Jeffrey Heit, MD, Internist with special emphasis on preventive health, fitness and nutrition, Philadelphia VA Medical Center, Philadelphia, PA. Review provided by VeriMed Healthcare Network. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M. Health Solutions, Ebix, Inc.
Source: Food safety | University of Maryland Medical Center http://umm.edu/health/medical/ency/articles/food-safety#ixzz2ldk9bAdi
University of Maryland Medical Center
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