The Importance of Food Safety and Preventing Food-borne Illness
(Public Safety Announcement)
Charles A. Kennedy University of Phoenix

Abstract
Food safety a consumer concern this bulletin will address four topics (listed below) that the industry, and consumers' need to meet regarding food safety? 1. What are some illnesses that can come from improper storage and handling of foods? 2. Illnesses that can come from contaminated food and preventive measures 3. Where to find Credible information sites 4. Why it’s important when searching for information to only use credible sites

Food safety is a responsibility that is shared by us all producers, processors, distributors, retailers, and consumers. We as consumers must be concerned about the following food safety issues, farming practices, pesticide residues in crops bacterial contamination food additives and preservatives. The public must demand safe food, from the farm to the fork. We are all stakeholders in keeping our food safe and you know there are a number of variables that can affect the safety of our food.
For most of the food-borne outbreaks reported to the CDC, the cause isn't known. That’s why the public needs to stay diligent in combating food-borne illnesses. There are countless ways that our food can become contaminated between the time it is produced and prepared. Some food-borne bacteria live in the intestines of healthy animals, and only become a threat and during the slaughtering process. During food preparation, germs and viruses can be transferred from one food to another by using the same knife, cutting block without washing the surface or knife in between uses, this is common in butcher shops, restaurants and even our homes this called cross contamination. A food handler who is ill can also contaminate food when hand washing is not done sufficient. Place cooked meat on a clean tray or platter, rather than back on one that held the raw meat. Using proper refrigeration plays a very important role in keeping the growth of bacteria down. Food-borne illness is caused by the consumption of contaminated foods or beverages. There are several hundred food-borne diseases, most of which stem from a variety of bacteria, viruses and parasites. The most common food-borne diseases are Campylobacter, Salmonella, E-coli bacteria. If we just take a few simple precautions we can start to reduce the risk of food-borne diseases. Cook food thoroughly. Using a thermometer to measure the internal temperature of meats when cooked is a good way to be sure that meat is cooked sufficiently to kill bacteria.Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are not going to be eaten within a few hours. Always clean and Wash fruits and vegetables. Rinse them in running water to remove visible dirt. Throw away the outer leaves of a head of lettuce or cabbage. This will cut down bacteria growth. Again can’t say enough about washing your hands with soap and water before preparing food don't be a source of contamination. If we just take a few simple precautions we can start to reduce the risk of food-borne diseases.. Avoid preparing food for others if you are sick. This is a bad idea this can easily spread illness. Report suspected food-borne illnesses to your local health department. The health Department is an important part of the food safety system. Often calls from concerned consumers are how outbreaks are usually discovered. When it comes to information on public safety and nutrition here are a few creditable sources you can depend on.
PUBLIC SAFETY * 1st your local health department * Center or Disease Control(CDC) * Food and Drug Administration (FDA) use a food-safety program known as HACCP (Hazard Analysis and Critical Control Point) that provides guidelines for all segments of the food industry to follow--farmers, harvesters, processors, manufacturers, and distributors among them. * United States Department of Agriculture (USDA)
NUTRITION
10 Red Flags to Spot Junk Science:
1. Recommendations that promise a quick fix.
2. Dire warnings of danger from a single product or regimen.
3. Claims that sound too good to be true.
4. Simplistic conclusions drawn from a complex study.
5. Recommendations based on a single study.
6. Dramatic statements that are refuted by reputable scientific organizations.
7. Lists of “good” and “bad” foods.
8. Recommendations made to help sell a product.
9. Recommendations based on studies published without peer review.
10. Recommendations from studies that ignore differences among individuals or groups.
(This Data was Taken from the American Dietetic Association’s 10 Red Flags To Spot Junk Science)
NUTRITIANAL SITES www.eatright.org www.mayoclinic.com www.navigator.tufts.edu www.nutrition.gov
References
http://www.health.qld.gov.au/nutrition/resources http://www.webmd.com WileyPLUS http://www.co.cumberland.nc.us/health.aspx http://www.nutrition.gov http://www.usda.gov/ http://www.cdc.gov