Preventing Foodborne Disease
Author Information
Author(s): Arthur P. Liang, Marion Koopmans, Michael P. Doyle, Dane T. Bernard, Camille E. Brewer
Primary Institution: Centers for Disease Control and Prevention
Hypothesis
How can different segments of society work together to prevent foodborne diseases?
Conclusion
Foodborne diseases can be significantly reduced through comprehensive surveillance, effective food safety practices, and active consumer participation.
Supporting Evidence
- Norwalk-like caliciviruses are a significant cause of food-related illness.
- Over 80% of gastroenteritis outbreaks in the past 6 years were caused by NLVs.
- Food safety regulations are shifting towards performance-based standards.
Takeaway
To keep our food safe, everyone from farmers to consumers needs to work together and follow good practices.
Methodology
The publication summarizes various studies and practices related to food safety and disease prevention.
Limitations
The effectiveness of some food safety practices is still uncertain, and there are limitations in current HACCP practices.
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