Presented for World Environmental Health Day, September 26, 2016 in Greenville, North Carolina

Gaffney, Kristen

McBride, Shannon

Williams, Desiree

ScholarShip

Environmental Health: Food SafetyShannon McBride, Desiree Williams, Kristen GaffneyEHST 2110 Group Project • More than 250 pathogens and toxins are known to cause foodborne illnesses• Common foodborne pathogens are: E. coli, staph, campylobacter, norovirus, etc.• CDC estimates 1:6 Americans are infected each year• 2-3% of all food poisoning can lead to secondary illnesses such as arthritis, kidney disease, and meningitis• General symptoms of a foodborne illness include problems with the G.I. tract, such as diarrhea, abdominal cramps, bloody stool• Hydration is the most important aspect of treatment• Prevention of foodborne illness include: clean environment, keep foods at appropriate temperatures, separate cooked and non-cooked foods, be sure not to cross contaminate• Foodborne illness are a part of everyday life and are avoidable when using proper sanitary guidelines, but when infected can pose a great risk to yourself and greater community• 48 million food borne illnesses/yr• 128,000 hospitalized/yr• 3,000 deaths/yr• Occurs by eating contaminated food; most common foods are eggs, fish, shellfish, meat, raw milk, poultry

Environmental Health: Food Safety

Abstract

Similar works

Full text

Available Versions

ScholarShip