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Foodborne Disease |
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Prevention |
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Control of foodborne diseases is based on avoidance of
contaminated food, destruction of contaminants, and prevention of further spread
of contaminants. Prevention is dependent upon proper cooking and storing
practices, and personal hygiene of food handlers. The following references
provide information on control and prevention for foodborne disease.
- FDA
Food Code. Food and Drug Administration (FDA).
Guides retail outlets, such as restaurants and grocery stores, and
institutions, such as nursing homes, in preventing foodborne illness.
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Foodborne
and Diarrheal Diseases Branch (FDDB). Centers for Disease Control and
Prevention (CDC). FDDB focuses on the control and prevention of bacterial foodborne
and diarrheal diseases, to prevent illness, disability, and death.
- National
Antimicrobial Resistance Monitoring System (NARMS): Enteric Bacteria.
Centers for Disease Control and Prevention (CDC). NARMS monitors antimicrobial resistance of human enteric bacteria,
such as Campylobacter, Salmonella, E. coli,
and Shigella.
- FoodNet - Foodborne Diseases Active Surveillance Network.
Centers for Disease Control and Prevention (CDC). FoodNet consists of active surveillance for foodborne diseases
and related epidemiologic studies designed to help public health officials
better understand the epidemiology of foodborne diseases in the United
States.
- Foodborne Outbreak
Response and Surveillance Unit. Centers for Disease Control and
Prevention (CDC). Provides
outbreak reports and publications, outbreak reporting and report forms,
and a outbreak investigation tool kit.
- Frequently
Asked Questions about Food Irradiation. Centers for Disease Control and
Prevention (CDC), Division of Bacterial and Mycotic Diseases (DBMD).
Provides answers to common questions about food
irradiation, including a basic description of the process, foodborne
diseases prevented with irradiation, effects on food/packaging, and
Food and Drug Administration (FDA)/US Department of Agriculture
(USDA) approval.
- Abatement
Requirements. OSHA, (1999, April 8). Identifies abatement requirements
following inspections resulting from the March 1999 food poisoning outbreak
which occurred among garment workers who had eaten at the company cafeteria.
OSHA has identified health programs to minimize the risk of outbreaks. This
page provides example elements for these programs.
- Food
Safety from Farm to Table: A National Food Safety Initiative. Food
and Drug Administration (FDA), US Department of Agriculture (USDA), Environmental Protection
Agency (EPA), Centers for Disease Control and Prevention (CDC), (1997, May). Provides recommendations for the public and
private sectors to minimize the occurrence and consequences of foodborne
disease incidents.
- Frequently
Asked Questions About Food Science, Nutrition and Safety: Part 2 of 4.
Institute of Food Science and Technology (IFST). Answers
questions about food poisoning, food irradiation, and Bovine
Spongiform Encephalopathy (BSE).
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