Download - Chapter 11 Food Safety
Chapter 11
Food Safety
01: FoodNet surveillance—burden of illness pyramid.
Source: Reprinted from Centers for Disease Control and Prevention.
FoodNet. Available at:
http://www.cdc.gov/foodnet/surveillance_pages/burden_pyramid.htm.
Accessed March 22, 2010.
02: Foodborne-disease outbreaks reported to the CDC January 1, 1990,
through March 15, 2002.
Source: Adapted and reprinted from Centers for Disease Control and Prevention.
Surveillance for Foodborne-Disease Outbreaks—United States, 1998-2002.
Surveillance Summaries, November 10, 2006. MMWR. 2006;55(No. SS-10):8.
03: Picture of Salmonella Typhimurium bacteria.
Source: Reprinted from CDC Public Health Image Library. ID #6704.
Available at: http://phil.cdc.gov/phil/details.asp. Accessed April 30, 2010.
04A: Salmonellosis and shigellosis. Number* of reported cases, by year—
United States, 1977–2007. Source: Reprinted from Centers for Disease Control and Prevention. Summary of Notifiable Diseases—United
States, 2007. Published July 9, 2009 for MMWR 2007;56(No. 53):68; and Centers for Disease Control and
Prevention. Salmonella Surveillance: Annual Summ
04B: Salmonella, serotype isolates rates in the United States per 100,000
population: 1970–2006.
05: A photomicrograph of Clostridium botulinum bacteria.
Source: Reprinted from CDC Public Health Image Library. ID #2107. Available
at: http://phil.cdc.gov/phil/details.asp. Accessed April 30, 2010.
06: Scanning electron micrograph of Staphylococcus aureus bacteria.
Source: Reprinted from Centers for Disease Control and Prevention. Methicillin-resistant
Staphylococcus aureus infections in correctional facilities—Georgia, California, and Texas,
2001–2003. MMWR. 2003;52:992.
07: A cluster of E. coli bacteria.
Source: Reprinted from US Department of Agriculture, Agricultural Research Service. News &
Events, Image Gallery, Image Number K11077-2. Photo by Eric Erbe, Colorization by Christopher
Pooley. Available at: http://www.ars.usda.gov/is/graphics/photos/mar04
08: Relative rates of laboratory-confirmed infections with Campylobacter, STEC*
O157, Listeria, Salmonella, and Vibrio compared with 1996-1998 rates, by year—
Foodborne Diseases Active Surveillance Network, United States, 1996-2007†. Source: Reprinted from Centers for Disease Control and Prevention. Preliminary FoodNet data on the incidence of infection
with pathogens transmitted commonly through food—10 states, 2007. MMWR. 2008;57:368.
09: Life cycle of Trichinella.
Source: Reprinted from Centers for Disease Control and Prevention. Parasites
and Health: Trichinellosis. Available at:
http://www.dpd.cdc.gov/dpdx/HTML/Trichinellosis.htm. Accessed April 30, 2010.
10: Adult tape worm (Taenia saginata).
Source: Reprinted from CDC Public Health. Image Library, ID #5260.
Available at: http://phil.cdc.gov/Phil/details.asp. Accessed May 1, 2010.
11: Cruise ship. The closed environment of a cruise ship may permit the
ready transmission of viral and other agents that cause gastrointestinal
illness.
12A: A. BSE-affected cow, showing incoordination and difficulty standing (left). Source: Reprinted from CDC Public Health Image Library, ID #5438 and #5435, U.S. Dept. of Agriculture, Animal
and Plant Health Inspection Service, APHIS content provider. Photo credit (A): Dr. Art Davis, (B): Dr. Al Jenny.
Available at: http://phil.cdc.go
12B: B. Brain tissue from a BSE-affected cow with vacuoles, or microscopic
holes (right).
13: Domoic acid. Source: Reprinted from Channel Islands National Marine Sanctuary. Domoic Acid. Available at:
http://channelislands.noaa.gov/focus/dom.html. Accessed May 1, 2010.
14: Key players in food safety and regulation from the perspective of the
international, U.S., state, and local levels.
Source: Author, with the assistance of L. Francisco.
15: Condemned poultry.
Source: Reprinted courtesy of United States Department of Agriculture.
16A: A. Woman cooking food on the sidewalk in Xian, China.
a: Source: Reprinted, courtesy of Dr. Edwin P. Ewing, Jr. and the CDC, from Centers for
Disease Control and Prevention. Public Health Image Library. ID #755. Available at:
http://phil.cdc.gov/Phil/details.asp. Accessed March 24, 2010.
16B: B. A Peruvian street vendor selling a corn-based drink he made at
home using a single glass that he fills with a dipper.
b: Source: Reprinted
17: Apply the heat chart to determine safe temperature levels for
preserving, storing, and cooking foods.
Source: Adapted and reprinted from U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition. Food
safety for moms to be: Educator tools—Apply the heat. Available at:
http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm109104.
18: The Big Four—Clean, Separate, Cook, and Chill—Tools for Educators.
Source: Reprinted from United States Department of Agriculture, Food Safety and
Inspection Service. The Food Safety Educator. 2001;6(2). Available at:
http://www.fsis.usda.gov/OA/educator/educator6-2a.htm. Accessed March 24, 2010.
19: Hand washing techniques.
Source: Adapted and reprinted with permission. Prepared by Julie A. Albrecht, Extension
Food Specialist, and Susan S. Sumner, Extension Food Microbiologist. Pictures courtesy of
Dianne Peters, Food Science and Technology. © 2005 by the University of Nebraska
20: Radura logo, an international symbol used for irradiated food.
T01: Number and Percentage of Reported Foodborne Disease Outbreaks
and Outbreak-Associated Illnesses, by Etiology—United States, 2006
T02: Contaminants That May Be Present in Food
T03: Abbreviated Listing of Foodborne Pathogens and Diseases
T04: E. coli O157:H7 (chronology)
T05: Foodborne Chemical Hazards
T06: Some of the Types of Food Additives
T07: Top Risk Factors for Foodborne Illness