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Methods of Prevention of Foodborne Illnesses

Barbara Hopkins, MPH student Walden University PH 6165-3 Instructor: Dr. Raymond Thron Term, 2009. Methods of Prevention of Foodborne Illnesses. Overview.

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Methods of Prevention of Foodborne Illnesses

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  1. Barbara Hopkins, MPH studentWalden UniversityPH 6165-3 Instructor: Dr. Raymond ThronTerm, 2009 Methods of Prevention of Foodborne Illnesses

  2. Overview • Extenuating problems with foodborne illnesses have been consistent with changes in the food production system. America’s first awakening to the abusive practices of the meat packing industry first became an appalling reality in 1906 with the publication of Upton Sinclair’s book, The Jungle. This book became a catalyst for change and Congress passed the Food & Drug Act of 1906 and the Meat Inspection Act of 1906. (CFI, 2009)

  3. Purpose The purpose of this presentation is to bring awareness to foodborne diseases and illnesses that occur for contaminated foods; discuss the four most common type of diseases and other food safety problems; and review methods of prevention that can be effective in eliminating the spread of foodborne illnesses in the food industry.

  4. Changes in Food Supply Growing of food Food processing Selling process New problems that exist (CFI, 2009)

  5. What is foodborne disease? • Foodborne disease, which is a serious public health problem in the U. S., is a disease that is infectious or toxic by nature, caused by agents that enter the body through the ingestion of food. (WHO, 2007)

  6. Food Safety and Foodborne Illness • Four most common foodborne infections: • Campylobacter • Salmonella • E. coli • Calicivirus (CDC, 2005)

  7. Food Safety and Foodborne Illness • Food safety problems: • Naturally occurring toxins • Unconventional agents • Persistant Organic Pollutants (POPs) • Metals • (Who, 2007)

  8. Statistical Data • According to the CDC, the numbers of individuals affected by foodborne illnesses each year are astronomical: • 76 million people are sickened by foodborne illnesses, • 325,000 are hospitalized, and • 5,000 die from foodborne disease. • (CDC, 2005)

  9. Illnesses attributed to foodborne causes: • 30% are caused by bacteria • 3% caused by parasites • 67% caused by viruses (King, et al, 2000)

  10. Foods most associated with foodborne illnesses • Raw foods of animal origin • Filter-feeding shellfish • Hamburger meat • Chicken • Raw fruits and vegetables (CDC, 2005) PFSE, 2006)

  11. Ounce of Prevention “An ounce of prevention is worth a pound of cure.” (PFSE, 2006)

  12. Safe Food Handling • Wash hands often • Routinely clean and disinfect surfaces • Do not cross contaminate foods (CDC, 2009)

  13. Cook foods to proper temperature • Refrigerate foods promptly (CDC, 2009)

  14. Creating Health Registry A health registry for foodborne illness would benefit public health by: Improving knowledge about foodborne illness risk factors and health outcomes, Promote development and evaluation of prevention strategies, Add to our understanding of the animal-human disease relationship, and Identify research gaps and encourage research. (CFI, 2009)

  15. Points to remember… What is a foodborne disease? is a disease that is infectious or toxic by nature, caused by agents that enter the body through the ingestion of food. (WHO, 2007) Four most common foodborne infections: Campylobacter, Salmonella, E. Coli, Calicivirus Foods most associated with foodborne illness Tips for safe food handling What can you do to prevent the spread of foodborne illness?

  16. Additional Information Resources • The Jungle by Upton Sinclair • Foodborne Illnesses, http://www.cec.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#riskiestfoods. • Food Safety Office http://www.cdc.gov/foodsafety/foods.htm • Foodborne diseases, pathogens and toxins http://www.cdc.gov/foodsafety/disease.htm. • Gateway to government food safety information http://www.foodsafety.gov • Food Safety Training and Education Alliance http://www.fstea.org.

  17. QUESTIONS

  18. References • CDC. (2005). Foodborne illness. Retrieved October 14, 2009 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon. • CDC. (2009). An ounce of prevention. Retrieved October 14, 2009 from http://www.cdc.gov/ounceofprevention/docs/oop_brochure_eng.pdf. • CFI. (2009). America’s food supply. Retrieved October 15, 2009 from http://www.foodborneillness.org/food_supply.htm. • CFI. (2009). Foodborne illness. Retrieved October 15, 2009 from http://www.foodborneillness.org/Foodillnesslongterm.htm. • PFSE. (2006) Safe food handling. Retrieved October 14, 2009 from http://www.fightbac.org/content/viwe/6/11/.

  19. References (cont.) WHO. (2007). Food safety and foodborne illness. Retrieved October 10, 2009 from http://www.who.int/mediacentre/factsheets/fs237/en/print.html.

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