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)

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.

Changes in Food Supply

Growing of food

Food processing

Selling process

New problems that exist(CFI, 2009)

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)

Food Safety and Foodborne Illness

Four most common foodborne infections:

› Campylobacter

› Salmonella

› E. coli

› Calicivirus

(CDC, 2005)

Food safety problems:

› Naturally occurring toxins

› Unconventional agents

› Persistant Organic Pollutants (POPs)

› Metals

› (Who, 2007)

Food Safety and Foodborne Illness

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)

Illnesses attributed to foodborne causes:

› 30% are caused by bacteria

› 3% caused by parasites

› 67% caused by viruses

(King, et al, 2000)

Raw foods of animal origin Filter-feeding shellfish Hamburger meat Chicken Raw fruits and vegetables (CDC, 2005)

PFSE, 2006)

“An ounce of prevention is worth a pound of cure.”

(PFSE, 2006)

Wash hands often

Routinely clean and disinfect surfaces

Do not cross contaminate foods

(CDC, 2009)

Cook foods to proper temperature

Refrigerate foods promptly

(CDC, 2009)

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)

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?

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.

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/.

References (cont.)

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