Responsible for carrying out measures for protecting public health, including administering and enforcing legislation related to environmental health and providing support to minimize health and safety hazards.
The presence of unwanted or impure material.
A federal agency of the U.S. Dept of Health and Human Services responsible for protecting and promoting public health through the control and supervision of food safety.
Causes one million illnesses in the United States. Most persons infected develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment.
An agency of the U.S. Dept of Agriculture, is the public health regulatory agency responsible for ensuring that United States' commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
One of the most common causes of food-borne illness in the United States. Found in many environmental sources as well as in the intestines of humans and animals. Commonly found on raw meat and poultry. It prefers to grow in conditions with very little or no oxygen, and under ideal conditions can multiply very rapidly. Some strains of the bacteria produce a toxin in the intestine that causes illness.
Most who are infected with develop diarrhea, fever, and stomach cramps starting a day or two after they are exposed to the bacteria. Illness usually resolves in 5 to 7 days. Some people who are infected may have no symptoms at all, but may still pass the bacteria to others. The bacteria can be stopped from spreading by frequent and careful hand washing with soap and taking other hygiene measures.
Caused by unsanitation and unsafe food preparation.
Living organism that causes illness. These organisms have the ability to reproduce, grow, mutate, and move.
A very contagious virus from an infected person. Caused by contaminated food or water, or by touching contaminated surfaces. The virus causes your stomach or intestines or both to get inflamed (acute gastroenteritis). This leads you to have stomach pain, nausea, and diarrhea and to throw up.
A serious infection usually caused by eating contaminated food is an important public health problem in the United States. The disease primarily affects older adults, pregnant women, newborns, and adults with weakened immune systems.
A systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the product to be unsafe.
Contamination is usually the feces of an infected person that contaminates water and/or food. The disease can spread rapidly in areas with inadequate treatment of sewage and drinking water. The disease is not likely to spread directly from one person to another; therefore, casual contact with an infected person is not a risk for becoming ill.
Bacteria found in the environment, foods, and intestines of people and animals.
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