explain the importance of implementing food safety measures when providing for individuals
Many Americans don’t seek health professional advice until, unfortunately, it’s too late and the illness is in an advanced stage. [ According to the Centers for Disease Control and Prevention (CDC) data from the year 2000, foodborne disease causes approximately 76 million illnesses; 325,000 hospitalizations and 5,000 deaths here in the U.S. each year — and that’s just an estimate based on
FoodNet, Foodborne Diseases Active Surveillance Network, other surveillance networks and published studies. There may be other, unreported cases, as well. The CDC is currently processing new data to reflect cases of foodborne illness from more recent years.
Results of the 2009 International Food Information Council Foundation Food & Health Survey indicate that more than half of Americans perceive foodborne illness from bacteria as the most important food safety issue today. Unfortunately, since 2008 slightly fewer Americans are taking food safety precautions when cooking preparing, and consuming food products. Even the most basic food safety practices, such as hand washing, properly storing leftovers and cooking to required temperatures are down from previous years.
According to the CDC, “three pathogens, Salmonella, Listeria, and Toxoplasma, are responsible for 1,500 deaths each year, more than 75 percent of those caused by known pathogens, while unknown agents account for the remaining 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths.” Let’s examine these pathogens and see what can be done to reduce or eliminate their presence or prevent their growth in food when eaten. ]
There are no new answers.