Food safety project for Environmental Health class,

1. FOOD SAFETY Suzette DeCastro, MS, RD, LD Walden University PUBH 8165-01 Dr Robert Marino spring quarter 4/11/11

5. Foodborne Active Surveillance Network, United States, 1996–2009 2

7. Rates of lab confirmed infections Figure 2. Changes in incidence of laboratory-confirmed bacterial infections, United States, 2009 1 compared with 1996–1998

10. Table 2. TOP five pathogens contributing to domestically acquired foodborne illnesses Pathogen Estimated number of illnesses 90% Credible Interval % Norovirus 5,461,731 3,227,078–8,309,480 58 Salmonella , nontyphoidal 1,027,561 644,786–1,679,667 11 Clostridium perfringens 965,958 192,316–2,483,309 10 Campylobacter spp . 845,024 337,031–1,611,083 9 Staphylococcus aureus 241,148 72,341–529,417 3 Subtotal 91

16. THE FDA FOOD CODE is issued by the FOOD and Drug Administration. It outlines the federal governments recommendations for food safety regulations for the food service industry. Health inspectors from state health departments conduct food service inspections of food service establishments. Self- Inspections- A well managed food service operation have frequent self inspections to keep food safe. (CDC, 2011)

17. FOOD Safety Regulations & Standards The FDA Food Safety Modernization Act (FSMA) was signed into law by President Obama on January 4th, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it. (FDA, 2011)

19. The Costs of Foodborne Illness Foodborne illness is much more than the “stomach flu”, and it is a serious health issue and economic burden for consumers. According to the Economic Research Service (ERS) of the USDA, each year $6.9 billion in costs are associated with five bacterial pathogens, Campylobacter , Salmonella , Listeria monocytogenes , E. coli O157:H7, and E. coli non-O157:H7 STEC (2000). These costs are associated with medical expenses, lost productivity, and even death. The Costs of Foodborne Illness Foodborne illness is much more than the “stomach flu”, and it is a serious health issue and economic burden for consumers. According to the Economic Research Service (ERS) of the USDA, each year $6.9 billion in costs are associated with five bacterial pathogens, Campylobacter , Salmonella , Listeria monocytogenes , E. coli O157:H7, and E. coli non-O157:H7 STEC (2000). These costs are associated with medical expenses, lost productivity, and even death.

26. Causes of illness in 1,565 single food commodity outbreaks, 2003–2008