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United States Department of Agriculture

Agricultural Research Service

Research Project: EPIDEMIOLOGY, ECOLOGY, AND MOLECULAR GENETICS OF ANTIMICROBIAL RESISTANCE IN PATHOGENIC AND COMMENSAL BACTERIA FROM FOOD ANIMALS

Location: Bacterial Epidemiology and Antimicrobial Resistance

Title: Food Safety-what you need to know

Author
item Jackson, Charlene

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: October 30, 2006
Publication Date: October 30, 2006
Citation: Jackson, C.R. 2006. Food Safety-what you need to know. U.S. Poultry and Egg Association Women in Management Seminar. October 30 - 31, 2006. Destin, Fl.

Technical Abstract: Overall, only a small percentage of foodborne illnesses are reported. In the U.S., the CDC estimates 76 million cases of foodborne disease occur each year. Every person can be at risk for foodborne illness, but individuals such as children, the elderly and immunocompromised are at a higher risk. Mild cases of foodborne illness cause symptoms for a short period of time, while more serious cases cause 325,000 hospitalizations and 5,000 deaths yearly. The majority of cases are caused by ingesting food or water contaminated by bacteria such as Campylobacter, Salmonella, or E. coli O157:H7, viruses such as Norwalk or Norwalk-like viruses, or toxins produced by bacteria such as Staphylococcus or Clostridium. Symptoms vary by organism, but mostly include nausea, vomiting, and diarrhea. Because the highest rates of foodborne illness occur in the home, consumers are advised to follow four steps in order to prevent foodborne illness: clean, separate, cook, and chill. These steps include proper hand and equipment washing, prevention of cross contamination, thawing foods in the refrigerator, cooking foods to appropriate temperatures, and storage of food at the appropriate temperatures to avoid the temperature danger zone.

Last Modified: 8/27/2014
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