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