Environmental Health: Food Safety
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The document discusses food safety and foodborne illness. It defines food poisoning as nausea, vomiting, diarrhea, abdominal pain, headache, fever and dehydration. It notes that estimates of the number of cases of foodborne illness per year in the US range widely from under 10 million to over 80 million. The document lists various pathogens, bacteria, viruses and chemicals that can contaminate food and cause foodborne illness, including E. coli, Salmonella, Hepatitis A, and chemicals like heavy metals, PCBs and pesticides.
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Environmental Health: Food Safety
- 1. Food Safety
- 3. Assignment Listen to the 2012 Fresh Air interview with Tom Philpott (link: http://www.npr.org/ 2012/06/07/154504565/assessing-consumer- concerns-about-the-meat-industry). Then diagram out one or several of the systems involved. Clearly show the (A) stocks and flows, (B) causal relationships or (C) other elements and their interrelations.
- 7. Estimates range from under 10 million to over 80 million cases per year.
- 8. Why such a large range?
- 9. Underreporting Pathogens can be transmitted by people and through water
- 10. Onset Time
- 11. “...exact cause of a foodborne illness is known in less than 20 person of cases.”
- 12. Outbreaks
- 13. “...two or more people experiencing the same illness as a result of eating contaminated food.”
- 19. Bacteria
- 23. Viruses
- 24. Hepatitis A Norovirus (stomach flu)
- 25. Chemicals