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Food Safety Slides - Department of Environmental and...

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ENVH 111.food1.2002 1 University of Washington > School of Public Health & Community Medicine > Department of Environmental & Occupational Health Sciences Department of Environmental and Occupational Health Sciences, University of Washington Food Safety ENVH 111 Food • Nutrition • Contaminants/Additives – Biological – Chemical Health effects Food production Control of food borne diseases Control of food safety Essential Nutrients • Carbohydrates – Fruit & veggie sugars, honey – Grains, root veggies, legumes, fruits • Fats – Animal fat, butter, shortening • Protein – Meat, dairy, eggs, grain, legumes • Electrolytes – Sodium (salt, meat, fish); Potassium (fruit, veggies) Dietary Reference Intakes Recommended Dietary Allowances Based on: – Estimated Average Requirements – Recommended Dietary Allowances – Adequate Intake – Tolerable Upper Intake Levels Types of Food-related Illnesses • Allergies • Contaminates/Additives –Biological = Infection –Chemical = Toxic effects
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ENVH 111.food1.2002 2 US Food Related Illnesses & Deaths 76,000,000 cases annually in the U.S. 5,000 Deaths • 325,000 hospitalizations 20-30% worker hand contact Washington Numbers • 1.5 Million illnesses per year • 6,500 hospitalizations per year • 100 deaths per year Estimated Number of Food-borne Illnesses in Washington State each Year Food-borne Disease Cases United States, 1993 - 1997 50% 5% 1% 3% 41% Bacterial Viral Chemical Parasitic Unknown
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