Food

The Story of Environmental Health: Food and Security

Objectives

By the end of this presentation, participants should be able to…

• Explain the term “farm to fork”• Describe two or more ways in which food

can be contaminated• Discuss environmental health strategies for

prevention/risk reduction

Presentation Structure

• Background: Public Health and Environmental Health

• Definitions and Importance

• The Food System

• Strategies to Protect the Food System

• Resources

MissionTo protect, maintain and improve the

health of Minnesotans

Core Functions of Public Health

• Assessing the public’s health

• Promoting sound policies

• Assuring effectiveness

What is Environmental Health?

“Public health programs designed to protect the public health from hazards which exist or could exist in the physical environment.” --Minnesota SCHSAC Environmental Health

Leadership Team, December, 2002, Diagram courtesy of Australia’s EnHealth.

Diagram courtesy of Australia’s EnHealth.

Environmental Links to Health Concerns

• Drinking Water

• Food

• Land

• Built Environment

• Indoor Air

• Emergencies

Foodborne Illness Definitions

• Outbreak the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. (CDC)

•Agro-terrorism: [Terrorism] directed against agriculture, livestock, or other food supplies with biological, chemical, or [physical] radiological weapons. (FBI)

Importance of Preventing Foodborne Diseases

• Many are ill or die– 76 million US cases each year (estimated) – Of these…,

• 325,000 hospitalized• 5,000 died (CDC) 

• Cost in 2000: $6.9 billion per year for 5 bacterial pathogens (USDA/ERS)

Potential Impacts

• Death and illness

• Economic consequences

• Panic/alarm• Loss of

confidence, or disruption, in food supply

Complex System, Many Food Interests

Food can be contaminated at any point, from farm inputs to fork.

Farm

Transport

Mill / Slaughter / Food Processor

Restaurant/Retail

Transport/Imports

Consumer

Photo: www.bcsalmon.ca/bcsmc/ffact2.htm

Inputs

Potential Contaminants in Food

• Microbes and microbial toxins – Salmonella, Clostridium botulinum

• Chemicals– Cleaners, pesticides

• Physical hazards– Glass, Radioactive contaminants

Rajneeshee Religious Group Most “successful” food terrorism yet . . .

751 reported cases of salmonella poisoning linked to 10 Oregon salad bars

1984 criminal investigation, but intent actually revealed by ex-follower in 1985

Why? Plan to make certain voters sick, so chosen candidates would win and support group in land dispute

Strategies: Community/Retail Standards Protect Consumers

• Adherence to existing standards1. Verification and Assurance

2. Common Sense Management Plans

3. Hazard Analysis Critical Control Points

4. Active Managerial Control of Risk Factors

…BUT…be aware… “Complete Safety” cannot be assured!

1. Verification and Assurance

• Inspections

• Investigations

• Industry education

- Do I know my process/product?– Am I aware of what could cause a

problem?– Do I understand how to control threats?– Have my key employees been involved in

planning?– Has effective training occurred?

2. Common Sense Management Plans

3. Hazard Analysis Critical Control Points (HACCP)

• A system for ensuring safe food production

• May be used from “Farm to Fork”

The objective is to make the product safely and to be able to prove it!-- Bill Schafer, U of M

HACCP Principles

1. Hazard Analysis

2. Critical Control Point

3. Criteria/Standards

4. Monitoring

5. Corrective Action

6. Record Keeping

7. Verification/Validation

4. Active Managerial Control (AMC) of Risk Factors

• System for controlling risk

• Places responsibility on establishment

• Manager certification

• On-going worker education

• Recognizing accomplishment of safe food!

Strategies: Surveillance (Finding Illness and

Confirming with Lab Testing)

• FoodElert– 24/7 emergency contacts for the food industry

• Sharing of food testing results by government labs (FoodNet, PulseNet)

• Poison Control Centers (FERN)

MN Public Phone number: 1- 877- FOOD ILL

(1- 877- 366-3455) to report foodborne illness

• Federal: Information Sharing and Assessment Centers (PDD 63: www.fas.org/irp/offdocs/pdd/pdd-63.htm)

• Food Center is one of 8 ISACs www.fmi.org/isac/• Members can report national food threats

– fax web form to (202) 323-2079 or (202) 323-2082

Strategies: Public-Private Collaboration

Strategies: Communication

The Health Alert Network Links all local and state public health

agencies Alerts public health contacts, health care

providers, emergency workers, etc.

Strategies: Health Promotion to Reinforce Community and

Personal Norms

Strategies: Education for Individual Action

Summary

• Private and public cooperation is required to maintain and strengthen the food system.

• Following established guidelines will enhance security, including watching for signs and symptoms of: chemical , biological, and physical contamination.

• Core public health measures help ensure safer food, including: assessing threats, developing common sense and

practical policies, communicating, and assuring food safety standards are met.

Key Minnesota Emergency Contacts

• Your Local Health Department• Minnesota Department of Health

– Acute Disease Investigation and Control:

Metro: 612- 676-5414 MN: 1-877-676-5414– Environmental Health Services:

Metro: 612- 215-0871 MN: 1-877-631-8363

• Poison Control Center 1-800-222-1222

For more information, contact your local health department or…

Minnesota Department of Health, Environmental Health Division

Phone: 651-215-0700, TTD: 651-215-0707

http://www.health.state.mn.us/divs/eh

Sources

• CDC: www.cdc.gov

• FDA: www.cfsan.fda.gov

• www.foodsafety.gov (gateway site)

• USDA: www.fsis.usda.gov

• Minnesota Board of Animal Health: http://www.bah.state.mn.us/diseases/

• University Of Minnesota Animal Health and Food Safety http://www.cahfs.umn.edu