Knowledgeability of food safety research documents

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knowledgeability of food safety, research documents that Americans are in need of significant amount of information to realize and sustain safe food handling practices 4 . U.S. food and Drug Administration guidelines articulate that “a principal goal to be achieved by a food establishment inspection is to prevent foodborne disease.” 3 Food facilities inspections are performed on a regular basis to prevent foodborne illness. These inspections ensure the safety of food goods produced for human consumption. The four main food pathogens that Americans are prone to ingest are Salmonella, Listeria monocytogenes, Escerichia coli and Campylobacter. According to Irwin,Ballard, Grendon and Kobayashi, food service establishments set forth a greater risk of foodborne illness outbreaks in contrast with those with fewer violations 5 . In the period 2006 to 2010, a survey conducted by health department in
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Surname: 4 Washington indicates that food outbreaks experienced in that period was linked to restaurants using contaminated commercial products. Notably, this accounted for approximately two thirds. Still in Washington, in an inspection conducted by the health department in all its 39 counties suggested that approximately 5 percent of inspected establishments had an excess score of 35 of critical violation 6 . There exists many different varieties of foodborne illnesses, with a description of 250 varieties and most of these ailments are as a results of multiplicity of bacteria, viruses and foodborne viruses 7 . Additionally, food poisoning can be caused by chemicals that are poisonous in addition to harmful substances that can contaminate food resulting to foodborne diseases when ingested (CDC). To prevent foodborne illnesses, owner and/or business operators should be trained in food safety and should follow the guidelines specified by their state. To prevent foodborne illnesses, the Texas Department of Health could increase and improve inspections, they can develop stronger safety standards for food, the government can fund state and community efforts to identify and report illnesses (most cases of foodborne illnesses in Texas go under reported), training and certifying food managers more often, using safe food and water from approved sources and being aware of recalls are among a couple of things we can do to prevent foodborne illnesses. As part of my practicum, I will take part in increasing and improving inspections, training food handlers and making sure that restaurants and mobile units use safe food and water from reliable sources. The goal of Healthy People 2020 is to reduce foodborne illnesses in the United States by improving food safety related behaviors and practices. 8 Food safety is a shared responsibility, everyone has an important role in preventing foodborne illness.
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Surname: 5 According to a 1997 Scientific Status Summary on “Virus Transmission via Food,” published by the Institute of Food Technologists, nearly all foodborne viruses are spread through feces, and infect others through ingestion.
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  • Fall '15
  • Matt Kondolf
  • Foodborne illness

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