Fast Food Nation

215 the new haccp plans are only as good for a strong

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Unformatted text preview: s University Medical School, and Dr. Patricia M. Griffin, chief of the Foodborne Diseases Epidemiology Section, Foodborne and Diarrheal Diseases Branch, Centers for Disease Control and Prevention — helped me understand some of the distinctive characteristics and potential dangers of these organisms. A pair of journal articles greatly influenced my view of the role of the fast food and meatpacking industries in spreading disease: Gregory L. Armstrong, Jill Hollingsworth, and J. Glenn Morris, Jr., “Emerging Foodborne Pathogens: Escherichia coli 0157:H7 as a Model of Entry of a New Pathogen into the Food Supply of the Developed World,” Epidemiologic Reviews 18, no. 1 (1996); and Robert V. Tauxe, “Emerging Foodborne Diseases: An Evolving Public Health Challenge,” Emerging Infectious Diseases 3, no. 4 (October/December 1997). Tauxe is the chief of the Foodborne and Diarrheal Diseases Branch at the CDC. Throughout this chapter, the figures on the annual incidence of various foodborne pathogens — as well as on the number of deaths, hospitalizations, and so on — come from the most thorough nationwide study of food poisonings to date: Paul S. Mead, Laurence Slutsker, Vance Dietz, Linda F. McCaig, Joseph S. Bresee, Craig Shapiro, Pat...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.

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