3134.0 Keeping Our Food Safe from Pathogens

Monday, October 29, 2012: 10:30 AM - 12:00 PM
Oral
This session will provide an overview of current trends in food safety programs and interventions designed to help lower the risk of food-borne illnesses and food contaminants. The programs described in this session include individual, institutional, and community-level programs to enhance food safety outcomes. In light of recent food-borne illness outbreaks and the oil spill in the Gulf of Mexico, successful programs and interventions to keep the US food supply safe is more important than ever. Public health professionals play an important role in developing and implementing food safety policies, programs, and interventions.
Session Objectives: 1. Identify common pathogens and environmental risks associated with the US food supply; and 2. Describe components of successful food safety programs and interventions.
Moderator:
Marsha Spence, PhD, MPH, RD, LDN

10:30am
Working with nurses and relative caregivers to educate older adults about foodborne illness prevention: Evaluation of the Food Safety Because You Care intervention
Sheryl Cates, BA, Sandria L. Godwin, PhD, RD, LD/N, Kelly Wohlgenant, MS and Richard Stone, BS
     
10:50am
Direct observation of local public health: The role of the local health departments in prevention of foodborne outbreaks
Scott Frank, MD, MS
     
11:10am
Reassuring or risky? The presentation of seafood safety following the Deepwater Horizon Oil spill
Amelia Louise Greiner, MS, PhD, Lisa Lagasse, MHS, Roni Neff, PhD, David Love, PhD, MSPH, Rachel Chase, BS, Natasha Sokol, MPH and Katherine Clegg Smith, PhD
11:30am
Produce Safety and Farmworker Hands: Microbial Contamination of Produce is Positively Associated with Contamination of Farmworker Hands in U.S-Mexico Border Farms
Laura Wright, Faith Bartz, PhD and Juan Leon, PhD, MPH
     

See individual abstracts for presenting author's disclosure statement and author's information.

Organized by: Food and Nutrition
Endorsed by: Environment

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH) , Masters Certified Health Education Specialist (MCHES)

See more of: Food and Nutrition
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