Preventing Food-Borne Illnesses
By Doug Farquhar| Vol . 21, No. 31 / August 2013
Each year, one in every six people—almost 48 million— in the United States will contract food poisoning. Of these, 128,000 will be hospitalized, and 3,000 will die from food-borne disease.
Americans enjoy the safest food in the world. Keeping it that way, however, presents a daunting challenge. New processing techniques, ever-changing technology, an increase in imported foods, and more farm-fresh fruits and vegetables mean not only more variety and more nutritious choices, but also more opportunities for food-borne illnesses
Food-borne disease, or food poisoning, is a common yet preventable public health concern. One out of every six Americans will come down with some sort of food-borne illness each year. These illnesses result from disease-causing microbes, called pathogens, which contaminate foods and beverages. Other contaminants include poisonous microbes, chemicals and other harmful substances. Often, these pathogens come from food handlers who are working in an unsanitary manner or conditions.
Order and download the PDF now.