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RUNNING HEADING: GOING PUBLIC GOING PUBLIC: EARLY DISCLOSURE OF FOOD RISKS FOR THE BENEFIT OF PUBLIC HEALTH Erica D. Jerrells Herzing University- Humanities-Popular Culture April MacGrotty September 23, 2018
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SUMMARY In the market of preparing and serving food to consumers is vast industry, eating out is fast, convenient and allows for fellowship among friends families and colleagues. When eating out and temperatures are not obtained or maintained for certain food items, things in the kitchen tend to go wrong, airborne illness outbreaks come into play and consumers who frequent those establishments become at risk for those illnesses. Risk communication governs insight on early disclosure of harmful food and the benefit of public health, this information should be clearly conveyed and timely. In the article “Going public: early disclosure of food risks for the benefit of public health” sheds light on foodborne illnesses and how public health officials don’t have concise guidelines established for when and what to share with the public about these foodborne outbreaks. Authors
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