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Food-Borne Illness and Safety
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Food-Borne Illness and Safety
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Progress in Food Safety?
FoodNet is the Centers for Disease Control and Prevention (CDC) surveillance system that tracks foodborne infections due to certain gastrointestinal pathogens. This report summarizes the 17,468 confirmed cases reported in 2009 from the ten surveillance states and trends since 1996. . . .
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Foodborne Illness: What We Don't Know Can Harm Us
Foodborne diseases are a major cause of illness and death in the United States (9.4 million episodes per year leading to 1351 deaths). Data published by the Centers for Disease Control (CDC), which they derive from active surveillance, passive surveillance and outbreak surveillance, indicate that these foodborne illnesses are caused by 31 major known pathogens. . . .
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FDI: Foodborne Disease Investigation (2007)
The Centers for Disease Control and Prevention (CDC) uses PulseNet and FoodNet to investigate infections due to organisms that exist in food sources. These tools enhance epidemiologic investigations (e.g., interviews with ill people) to determine if people whose infecting bacteria match by "DNA fingerprinting" are part of a common source outbreak. . . .
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Celiac Disease (2009)
The article reviewed the physiology and management of Celiac Disease, highlighted the diagnostic process in one 11-year-old male, and described how the "Pender Health Promotion Model" was applied to help him manage his condition. . . .
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CDC Resources, Food-borne Illness (2005)
The Centers for Disease Control and Prevention (CDC) and the National Coalition for Food-Safe Schools developed an Action Guide to help schools identify gaps in food safety and to develop an action plan for becoming food-safe. . . .
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Food Allergies and Asthma
This study determined that food allergies were associated with asthma. Children with these allergies were more likely to develop asthma and more likely to develop it earlier than children who had asthma but without a food allergy . . .
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Raw Milk
Proponents of raw milk say that it is more healthful, that it improves resistance to disease, is easier to digest, and retains important nutrients. However, there is no good evidence to support these claims. . . .
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