Environmental Health: Food Safety

Food Safety

Environmental Health Chapter 18

Assignment

Listen to the 2012 Fresh Air interview with Tom Philpott (link: http://www.npr.org/2012/06/07/154504565/assessing-consumer-concerns-about-the-meat-industry).

Then diagram out one or several of the systems involved. Clearly show the (A) stocks and flows, (B) causal relationships or (C) other elements and their interrelations.

Foodborne Illness

Food Poisoning

Nausea Vomiting Diarrhea Abdominal Pain Headache Fever Dehydration

Estimates range from under 10 million to over 80 million cases per year.

Why such a large range?

Underreporting

Pathogens can be transmitted by people and through water

Onset Time

“...exact cause of a foodborne illness is known in less than 20 person of cases.”

Outbreaks

“...two or more people experiencing the same illness as a result of eating contaminated food.”

Sources of Contamination

Food-Related Hazards

Biological Chemical Physical

Bacteria

E. coli Listeria Staphylococcus

Salmonella typhimurium

Viruses

Hepatitis A Norovirus (stomach flu)

Chemicals

Heavy Metals PCBs Allergens Toxins Pesticides