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Foodborne Disease |
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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.
- 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.
- 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.
- Enteric Diseases Epidemiology and Laboratory Branches. Centers for Disease Control and Prevention (CDC).
Innovative public health investigative and consultative groups that identifiy
causes, sources and solutions for bacterial foodborne and diarrheal infections
to prevent the disability and death those diseases cause.
- 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). 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.
- Outbreak
Response and Surveillance Team (ORST). Centers for Disease Control and
Prevention (CDC). Provides outbreak reports and publications, outbreak
reporting and report forms, and a outbreak investigation tool kit.
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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.
- 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.
- 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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