Food Poisoning, Who's at Risk

The Food Production Chain Production Processing Distribution Home Consumers Retail Restaurant Home Preparation Restaurant Consumer Restaurant Preparation Food Poisoning Who's at Risk Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances. But, certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. Some of these groups of people include: Pregnant Women When a woman is pregnant, her immune system is weakened, which makes it harder to fight off harmful microorganisms in food. Older Adults As we age, our immune system and other organs in our bodies become less effective in recognizing and ridding the body of microorganisms that cause foodborne illness. Persons with Chronic Illnesses If you have a chro AIDS, cancer, or diabetes, the illness and sometimes its treatments can weaken illness such as your immune system. Dteriosis Number of infections with outbreak-associated strains of Listeria monocytogenes (n = 83) by date of illness onset, United States, July- September 2011 Addiional ilnesses with onset duting this period kely not yet reported 16 Incidence About 1,600 cases annually in the United States. Date of illness onset Trends Data from TSA.gov Compared to 1996-1998, the incidence of listeriosis had declined by about 38% by 2003. However, illnesses and deaths continue to occur. On average from 1998-2008, 2.4 outbreaks per year were reported to CDC. Before 2011, the largest outbreak occurred in 2002, when 54 illnesses, 8 deaths, and 3 fetal deaths in 9 states were found to be associated with consumption of contaminated turkey deli meat. http://www.foodsafety gov FOOD SAFETY ADMINISTRATION (888) 892-9477 http://www.foodsafetyadmin.com http://www.foodsafetyadmin.com/carnet-de-maripulador-de-alimentos.php The Food Production Chain Production Processing Distribution Home Consumers Retail Restaurant Home Preparation Restaurant Consumer Restaurant Preparation Food Poisoning Who's at Risk Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances. But, certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. Some of these groups of people include: Pregnant Women When a woman is pregnant, her immune system is weakened, which makes it harder to fight off harmful microorganisms in food. Older Adults As we age, our immune system and other organs in our bodies become less effective in recognizing and ridding the body of microorganisms that cause foodborne illness. Persons with Chronic Illnesses If you have a chro AIDS, cancer, or diabetes, the illness and sometimes its treatments can weaken illness such as your immune system. Dteriosis Number of infections with outbreak-associated strains of Listeria monocytogenes (n = 83) by date of illness onset, United States, July- September 2011 Addisional ilneses with orset duing this period kely not yet reported 16 Aug Incidence About 1,600 cases annually in the United States. Date of illness onset Trends Data from TSA.gov Compared to 1996-1998, the incidence of listeriosis had declined by about 38% by 2003. However, illnesses and deaths continue to occur. On average from 1998-2008, 2.4 outbreaks per year were reported to CDC. Before 2011, the largest outbreak occurred in 2002, when 54 illnesses, 8 deaths, and 3 fetal deaths in 9 states were found to be associated with consumption of contaminated turkey deli meat. http://www.foodsafety.gov FOOD SAFETY ADMINISTRATION (888) 892-9477 http://www.foodsafetyadmin.com http://www.foodsafetyadmin.com/carnet-de-manipulador-de-alimentos.php The Food Production Chain Production Processing Distribution Home Consumers Retail Restaurant Home Preparation Restaurant Consumer Restaurant Preparation Food Poisoning Who's at Risk Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances. But, certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. Some of these groups of people include: Pregnant Women When a woman is pregnant, her immune system is weakened, which makes it harder to fight off harmful microorganisms in food. Older Adults As we age, our immune system and other organs in our bodies become less effective in recognizing and ridding the body of microorganisms that cause foodborne illness. Persons with Chronic Illnesses If you have a chro AIDS, cancer, or diabetes, the illness and sometimes its treatments can weaken illness such as your immune system. Dteriosis Number of infections with outbreak-associated strains of Listeria monocytogenes (n = 83) by date of illness onset, United States, July- September 2011 Addisional ilneses with orset duing this period kely not yet reported 16 Aug Incidence About 1,600 cases annually in the United States. Date of illness onset Trends Data from TSA.gov Compared to 1996-1998, the incidence of listeriosis had declined by about 38% by 2003. However, illnesses and deaths continue to occur. On average from 1998-2008, 2.4 outbreaks per year were reported to CDC. Before 2011, the largest outbreak occurred in 2002, when 54 illnesses, 8 deaths, and 3 fetal deaths in 9 states were found to be associated with consumption of contaminated turkey deli meat. http://www.foodsafety.gov FOOD SAFETY ADMINISTRATION (888) 892-9477 http://www.foodsafetyadmin.com http://www.foodsafetyadmin.com/carnet-de-manipulador-de-alimentos.php The Food Production Chain Production Processing Distribution Home Consumers Retail Restaurant Home Preparation Restaurant Consumer Restaurant Preparation Food Poisoning Who's at Risk Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances. But, certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. Some of these groups of people include: Pregnant Women When a woman is pregnant, her immune system is weakened, which makes it harder to fight off harmful microorganisms in food. Older Adults As we age, our immune system and other organs in our bodies become less effective in recognizing and ridding the body of microorganisms that cause foodborne illness. Persons with Chronic Illnesses If you have a chro AIDS, cancer, or diabetes, the illness and sometimes its treatments can weaken illness such as your immune system. Dteriosis Number of infections with outbreak-associated strains of Listeria monocytogenes (n = 83) by date of illness onset, United States, July- September 2011 Addisional ilneses with orset duing this period kely not yet reported 16 Aug Incidence About 1,600 cases annually in the United States. Date of illness onset Trends Data from TSA.gov Compared to 1996-1998, the incidence of listeriosis had declined by about 38% by 2003. However, illnesses and deaths continue to occur. On average from 1998-2008, 2.4 outbreaks per year were reported to CDC. Before 2011, the largest outbreak occurred in 2002, when 54 illnesses, 8 deaths, and 3 fetal deaths in 9 states were found to be associated with consumption of contaminated turkey deli meat. http://www.foodsafety.gov FOOD SAFETY ADMINISTRATION (888) 892-9477 http://www.foodsafetyadmin.com http://www.foodsafetyadmin.com/carnet-de-manipulador-de-alimentos.php The Food Production Chain Production Processing Distribution Home Consumers Retail Restaurant Home Preparation Restaurant Consumer Restaurant Preparation Food Poisoning Who's at Risk Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances. But, certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. Some of these groups of people include: Pregnant Women When a woman is pregnant, her immune system is weakened, which makes it harder to fight off harmful microorganisms in food. Older Adults As we age, our immune system and other organs in our bodies become less effective in recognizing and ridding the body of microorganisms that cause foodborne illness. Persons with Chronic Illnesses If you have a chro AIDS, cancer, or diabetes, the illness and sometimes its treatments can weaken illness such as your immune system. Dteriosis Number of infections with outbreak-associated strains of Listeria monocytogenes (n = 83) by date of illness onset, United States, July- September 2011 Addisional ilneses with orset duing this period kely not yet reported 16 Aug Incidence About 1,600 cases annually in the United States. Date of illness onset Trends Data from TSA.gov Compared to 1996-1998, the incidence of listeriosis had declined by about 38% by 2003. However, illnesses and deaths continue to occur. On average from 1998-2008, 2.4 outbreaks per year were reported to CDC. Before 2011, the largest outbreak occurred in 2002, when 54 illnesses, 8 deaths, and 3 fetal deaths in 9 states were found to be associated with consumption of contaminated turkey deli meat. http://www.foodsafety.gov FOOD SAFETY ADMINISTRATION (888) 892-9477 http://www.foodsafetyadmin.com http://www.foodsafetyadmin.com/carnet-de-manipulador-de-alimentos.php The Food Production Chain Production Processing Distribution Home Consumers Retail Restaurant Home Preparation Restaurant Consumer Restaurant Preparation Food Poisoning Who's at Risk Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances. But, certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. Some of these groups of people include: Pregnant Women When a woman is pregnant, her immune system is weakened, which makes it harder to fight off harmful microorganisms in food. Older Adults As we age, our immune system and other organs in our bodies become less effective in recognizing and ridding the body of microorganisms that cause foodborne illness. Persons with Chronic Illnesses If you have a chro AIDS, cancer, or diabetes, the illness and sometimes its treatments can weaken illness such as your immune system. Dteriosis Number of infections with outbreak-associated strains of Listeria monocytogenes (n = 83) by date of illness onset, United States, July- September 2011 Addisional ilneses with orset duing this period kely not yet reported 16 Aug Incidence About 1,600 cases annually in the United States. Date of illness onset Trends Data from TSA.gov Compared to 1996-1998, the incidence of listeriosis had declined by about 38% by 2003. However, illnesses and deaths continue to occur. On average from 1998-2008, 2.4 outbreaks per year were reported to CDC. Before 2011, the largest outbreak occurred in 2002, when 54 illnesses, 8 deaths, and 3 fetal deaths in 9 states were found to be associated with consumption of contaminated turkey deli meat. http://www.foodsafety.gov FOOD SAFETY ADMINISTRATION (888) 892-9477 http://www.foodsafetyadmin.com http://www.foodsafetyadmin.com/carnet-de-manipulador-de-alimentos.php