Week 13 Lecture 1 Flashcards
what is food defense
protection of food products from intentional adulteration by biological, chemical, physical or radiological agents
FSIS office of data integration of food and protection (ODIFP) established in
august 2002
ODIFP mission
to prevent, prepare for and coordinate a response to an intentional attack on the food supply and large scale emergencies
ODIFP coordinate agency’s
food defense activities
ODIFP coordinate data analysis and
integration of food safety and food defense data
the dalles, oregon
bioterrorist attack committed by Bhagwan Shree Rajneesh
what is food security
access of all people all the time to sufficient, safe, nutritious food to maintain a healthy and active life
high food security
no reported indications of food-access problems or limitations
marginal food security
one or two reported indications- typically of anxiety over food sufficiency or shortage of food in the house; little or no indication of changes in diets or food intake
low food security (food insecurity)
reports of reduced quality, variety, or desirability of diet; little or no indication of reduced food intake
very low food security (food insecurity)
reports of multiple indications of disrupted eating patterns and reduced food intake
households with low food security in the US
8.7%
howehoulds in US with very low food security
5.6%
food secure households in u.s.
85.7%
food insecurity amont adults only in households with children
9.6%
low food security among children
9%
very low food security among children
0.9%
what is food safety
development and implementation of control and mitigation strategies to prevent or reduce microbial, chemical, and physical contamination of food
pre-harvest food safety is
on the farm food safety
pre-harveset food safety goal
is to produce wholesome food free of harmful contaminants
pre-harvest food safety concernes
reduction in residues and pathogens
HACCP
hazard analysis and critical control points
post-harvest food safety
includes ante- and post- moretem examination of food animals and their products
post-harvest food safety sanitary processing of
food animals and packing of their products
Post-harvest food safety other technologies
such as pasteurization and irradiation can be employed
post harvest food safety proper
storage
proper handling and cooking of foods
HACCP
Agencies involved in food safety
US department of health and human services FDA CDC USDA-FSIS USDA-APHIS USDA-FAS US department of homeland security; bureau of customs and border protection EPA stae and local food safety agenices
FDA responsible for
safety of all foods except meat, poultry, and processed eggs
CDC responsible for
monitoring public health (disease and foodborne illness surveillance) as well as detecting and investigating health problems
Food safety inspection service responsible for
the safety of all meat, poultry, and processed eggs
animal and plant health inspection service responsible for
protecting and promoting U.S. agriacultural healt, administering the animal welfare act, and carrying out wildlife damage managment activities
foreign agricultural service
responsible for collecting, analyzing, and disseminating information about global supply and demand, trade trends, and market opportunities
USDA-FSIS monitors
listera moncytogenes e. coli 0157 salmonella residues added ingredients
U.S. department of homeland security
bureau of customs and border protection
U.S. environmental protection agency establishes
safe drinking water standards and assits states in monitoring quality of drinking water and finding ways to prevent contamination
staea nd local food safety agencies
separate authorities and partner with fedaeral agencies on activities including inspections, education, and enforcement
Foodnet is
foodborne diseases active surveillance network
foodnet objectives
determine burden of foodborne illness in US
monitor trends in the burden of specific foodborne illness over time
attribute to the bruden of foodborne illness to specific food and settings
disseminate information that can lead to improvements in public health practice and the develoment of interventions to reduce the burden of foodborne illness
foodnat has laboratory-based surveillance with
active data collection, clinical laboratory/physician/population surveys, epidemiologic studies
foodnet sites
10 states; total population 47 million (15%)
what are the organisms monitored by foodnet
salmonella shigella campylobacter escherichia coli O157 listeria monocytogenes yersinia enterocolitica vibrio cryyptosporidium cyclospora
what is a good source of inforamtion on foodborne pathogens for livestock
national animal health monitoring system
nahms
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