3134.0 Keeping Our Food Safe from Pathogens

Monday, October 29, 2012: 10:30 AM - 12:00 PM
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.
Marsha Spence, PhD, MPH, RD, LDN

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

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