FoodBorne Chicago Infographic
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FoodborneChicago.org is a new way to help protect Chicago from food poisoning. When residents use Twitter to post about their illness, we use Machine Learning to pinpoint real cases of food poisoning and reply back with a link that allows the resident to submit a report to the Chicago Department of Public Health to investigate the establishment for possible food related illness.
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Foodborne Illnesses 101
Getting sick from eating or drinking is something that all consumers want to avoid as they have their daily meals. Notably, in some cases, foodborne illness can be quite serious. Foodborne illnesses are caused by microbes or harmful chemicals (toxins) within a food or beverage. It can be linked to consumption of a variety of foods; fruits, vegetables, meats, dairy products and drinking water are among the top items that can harbor these microbes or chemicals that can lead to foodborne illnesses or “food poisoning.” First alert symptoms include stomach pains and/or nausea, vomiting, and diarrhea. If you suspect you have gotten sick from something you ate, you should contact your doctor immediately.
CDC MMWR Health Department Use of Social Media to Identify Foodborne Illness ...
Harris J.K., Mansour R., Choucair B., Olson J., Nissen C., Bhatt J. Health Department Use of Social Media to Identify Foodborne Illness — Chicago, Illinois, 2013–2014. MMWR 2014;63:681-685.
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Overview Objectives Interventions & Resources National Snapshots
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Midcourse Review Data
Are In!
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and other Healthy People topic
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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.
Back to Top
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.
Search HealthyPeople.gov
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Dont Blame the Eater By DAVID ZINCZENKO NOV. 23, 2002.docx
Don't Blame the Eater
By DAVID ZINCZENKO
NOV. 23, 2002
If ever there were a newspaper headline custom-made for Jay Leno's monologue, this
was it. Kids taking on McDonald's this week, suing the company for making them fat.
Isn't that like middle-aged men suing Porsche for making them get speeding tickets?
Whatever happened to personal responsibility?
I tend to sympathize with these portly fast-food patrons, though. Maybe that's because I
used to be one of them.
I grew up as a typical mid-1980's latchkey kid. My parents were split up, my dad off
trying to rebuild his life, my mom working long hours to make the monthly bills. Lunch
and dinner, for me, was a daily choice between McDonald's, Taco Bell, Kentucky Fried
Chicken or Pizza Hut. Then as now, these were the only available options for an
American kid to get an affordable meal. By age 15, I had packed 212 pounds of torpid
teenage tallow on my once lanky 5-foot-10 frame.
Then I got lucky. I went to college, joined the Navy Reserves and got involved with a
health magazine. I learned how to manage my diet. But most of the teenagers who live,
as I once did, on a fast-food diet won't turn their lives around: They've crossed under the
golden arches to a likely fate of lifetime obesity. And the problem isn't just theirs -- it's
all of ours.
Before 1994, diabetes in children was generally caused by a genetic disorder -- only
about 5 percent of childhood cases were obesity-related, or Type 2, diabetes. Today,
according to the National Institutes of Health, Type 2 diabetes accounts for at least 30
percent of all new childhood cases of diabetes in this country.
Not surprisingly, money spent to treat diabetes has skyrocketed, too. The Centers for
Disease Control and Prevention estimate that diabetes accounted for $2.6 billion in
health care costs in 1969. Today's number is an unbelievable $100 billion a year.
Shouldn't we know better than to eat two meals a day in fast-food restaurants? That's
one argument. But where, exactly, are consumers -- particularly teenagers -- supposed
to find alternatives? Drive down any thoroughfare in America, and I guarantee you'll see
one of our country's more than 13,000 McDonald's restaurants. Now, drive back up the
block and try to find someplace to buy a grapefruit.
Complicating the lack of alternatives is the lack of information about what, exactly, we're
consuming. There are no calorie information charts on fast-food packaging, the way
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ads do. Prepared foods aren't covered under Food and Drug Administration labeling
laws. Some fast-food purveyors will provide calorie information on request, but even
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separately. Add a serving of t.
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Overview Objectives Interventions & Resources National Snapshots
View HP2020 Data for:
Food Safety
Midcourse Review Data
Are In!
Check out our interactive
infographic to see progress
toward the Food Safety objectives
and other Healthy People topic
areas.
Related Topic Areas
Environmental Health
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.
Back to Top
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.
Search HealthyPeople.gov
Go
1
2
3
4
4
5,6
Topics & Objectives Leading Health Indicators Data Search Healthy People in Action Tools & Resources Webinars & Events About
Log in
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Dont Blame the Eater By DAVID ZINCZENKO NOV. 23, 2002.docx
Don't Blame the Eater
By DAVID ZINCZENKO
NOV. 23, 2002
If ever there were a newspaper headline custom-made for Jay Leno's monologue, this
was it. Kids taking on McDonald's this week, suing the company for making them fat.
Isn't that like middle-aged men suing Porsche for making them get speeding tickets?
Whatever happened to personal responsibility?
I tend to sympathize with these portly fast-food patrons, though. Maybe that's because I
used to be one of them.
I grew up as a typical mid-1980's latchkey kid. My parents were split up, my dad off
trying to rebuild his life, my mom working long hours to make the monthly bills. Lunch
and dinner, for me, was a daily choice between McDonald's, Taco Bell, Kentucky Fried
Chicken or Pizza Hut. Then as now, these were the only available options for an
American kid to get an affordable meal. By age 15, I had packed 212 pounds of torpid
teenage tallow on my once lanky 5-foot-10 frame.
Then I got lucky. I went to college, joined the Navy Reserves and got involved with a
health magazine. I learned how to manage my diet. But most of the teenagers who live,
as I once did, on a fast-food diet won't turn their lives around: They've crossed under the
golden arches to a likely fate of lifetime obesity. And the problem isn't just theirs -- it's
all of ours.
Before 1994, diabetes in children was generally caused by a genetic disorder -- only
about 5 percent of childhood cases were obesity-related, or Type 2, diabetes. Today,
according to the National Institutes of Health, Type 2 diabetes accounts for at least 30
percent of all new childhood cases of diabetes in this country.
Not surprisingly, money spent to treat diabetes has skyrocketed, too. The Centers for
Disease Control and Prevention estimate that diabetes accounted for $2.6 billion in
health care costs in 1969. Today's number is an unbelievable $100 billion a year.
Shouldn't we know better than to eat two meals a day in fast-food restaurants? That's
one argument. But where, exactly, are consumers -- particularly teenagers -- supposed
to find alternatives? Drive down any thoroughfare in America, and I guarantee you'll see
one of our country's more than 13,000 McDonald's restaurants. Now, drive back up the
block and try to find someplace to buy a grapefruit.
Complicating the lack of alternatives is the lack of information about what, exactly, we're
consuming. There are no calorie information charts on fast-food packaging, the way
there are on grocery items. Advertisements don't carry warning labels the way tobacco
ads do. Prepared foods aren't covered under Food and Drug Administration labeling
laws. Some fast-food purveyors will provide calorie information on request, but even
that can be hard to understand.
For example, one company's Web site lists its chicken salad as containing 150 calories;
the almonds and noodles that come with it (an additional 190 calories) are listed
separately. Add a serving of t.
Health Events, CHNA
https://ourhealthcares.com/
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