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NURSING DEPARTMENT
RN TO BSN PROGRAM
COMMUNITY HEALTH NURSING LAB
EPIDEMIOLOGY ASSIGNMENT
INSTRUCTIONS:
1. Go to
http://www.healthypeople.gov/2020/default.aspx
and review the Healthy People 2020 initiative. Pay close attention to the objectives, goals and the indicators.
2. Using your city or county public health department MIAMI identify an epidemiological and surveillance data related to population based communicable illnesses described in 4-1 page 122 of our class text book. Besides the illnesses describe you can also choose influenza or any other illnesses that are currently affecting your community.
3. Choose 3 population based communicable illness (SALMONELLOSIS, CAMPYLOBACTER AND LISTERIOSIS) and prepare an analysis discussing how this 3-communicable illness affect your community MIAMI and how they were identified and a plan of action to contained them base on healthy people 2020.
5. Presentation must be in APA format word document, Arial 12 font attach to the forum/thread in the assignment tab and turnitin with a minimum of 1000 words (excluding first and references page) with a minimum of 3 evidence based references (excluding the class textbook) no older than 5 years are required. The assignment must include the zip code of the city or county chosen. Follow the APA example paper that was sent to you at the beginning of the course for guidance. Make sure references are use according to APA guidelines and electronic references must be from reliable sources such as CDC. Once again, the assignment will be posted in turnitin under the tab epidemiology assignment to verify originality and on the discussion tab of the blackboard under forum/thread epidemiology assignment. You are posting the assignment twice but only you will receive one grade.
If you have any questions, please feel free to send me an e-mail
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Food Safety
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Home » 2020 Topics & Objectives » Food Safety
Goal
Reduce foodborne illnesses in the United States by improving food safety-related behaviors and
practices.
Overview
Foodborne illnesses are a burden on public health and contribute significantly to the cost of health
care. Each year foodborne illnesses sicken 48 million Americans (approximately 17% of people in
the United States) and lead to 128,000 hospitalizations and 3,000 deaths. A small percentage of
these illnesses are the result of identified foodborne outbreaks, which happen when two or more
cases of similar illnesses result from eating the same food. Investigations of foodborne outbreaks,
along with analyses of data on the germs that make us sick and behaviors that contribute to food
contamination, help us identify where we can make improvements in the country’s food safety
system. This system spans from growing the food on the farm through processing, packing,
distribution, transportation, and storage, to preparing it to be eaten.
Why Is Food Safety Important?
Foodborne illnesses are a preventable and underreported public health problem. These illnesses
are a burden on public health and contribute significantly to the cost of health care. They also
present a major challenge to certain groups of people. Although anyone can get a foodborne illness,
some people are at greater risk. For example:
Children younger than age 4 have the highest incidence of laboratory-confirmed infections from some foodborne pathogens,
including Campylobacter, Cryptosporidium, Salmonella, Shiga toxin-producing Escherichia coli O157, Shigella, and Yersinia.
People older than age 50 and those with reduced immunity are at greater risk for hospitalizations and death from intestinal pathogens
commonly transmitted through foods.
Safer food promises healthier and longer lives and less costly health care, as well as a more resilient food industry.
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Understanding Food Safety
Physical Determinants of Food Safety
Food hazards, including germs and chemical contaminants, can enter the food supply at any
point from farm to table. Most of these hazards cannot be detected in food when it is
purchased or consumed. In addition, a food itself can cause severe adverse reactions in people who are allergic to it. In the United States,
food allergies are a significant concern, both among children under age 18 and some adults.
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Social and Behavioral Determinants of Food Safety
It is important for people to understand how their behavior and activities contribute to the safety of food and how they can decrease the risk of
foodborne illness. From processes on the farm to practices in the kitchen, human activities play an important role in food safety. We face many
challenges in keeping our food safe.
The food industry is challenged by:
Large employee populations with high rates of turnover, communication challenges, and cultural differences in how food is prepared
Non-uniform systems for training and certifying workers
Lack of sick leave policies for sick workers
Difficulties in tracing food items to their sources
Changes in production practices
Increasing imports
Consumers are challenged by:
Determining when certain foods are cooked to appropriate temperatures
Separating more risky foods from less risky foods
Storing food at safe temperatures
Properly cleaning hands and surfaces
Foodborne illness surveillance and consumer complaints alert public health and regulatory agencies that a hazardous product is in commerce
and should be recalled. The investigation of foodborne illnesses focuses agencies and the food industry on identifying problems, initiating
control activities, and improving practices. Prevention activities and collaborative efforts by the food industry, regulatory and public health
agencies, and consumers are needed to reduce foodborne illness in the United States.
References
Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson M-A, Roy SL, et al. Foodborne
illness acquired in the United States—major pathogens. Emerg Infect Dis [serial on the
Internet]. 2011 Jan.2011 Jan [cited October 29, 2015].
http://dx.doi.org/10.3201/eid1701.P11101
Centers for Disease Control and Prevention, Appendix B, Guidelines for confirmation of
foodborne-disease outbreaks, MMWR CDC Surveill Summ 2000 Mar 17, 49(SS-01); 54-62.
http://www.cdc.gov/mmwr/preview/mmwrhtml/ss4901a3.htm
Council to Improve Foodborne Outbreak Response (CIFOR) Guidelines for Foodborne
Disease Outbreak Response, 2nd ed. 2014. http://www.cifor.us/toolkit.cfm
Centers for Disease Control and Prevention. Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly
through food—10 states, 2009. MMWR. 2010;59(14):418-22. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5914a2.htm
Branum AM, Lukacs SL. Food allergy among U.S. children: Trends in prevalence and hospitalizations. Hyattsville, MD: National Center for
Health Statistics; 2008 Oct. 8 p. (DHHS publication; no. (PHS) 2009–1209); (NCHS Data Brief; no. 10).
Verrill, L., R. Bruns, and S. Luccioli. Prevalence of self-reported food allergy in US adults: 2001, 2006, and 2010, Allergy Asthma Proc
36:1-10, 2015, doi: 10.2500/ aap.2015.36.389
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