RT Book, Section
A1 Irvin, Kari
A2 Boulton, Matthew L.
A2 Wallace, Robert B.
SR Print(0)
ID 1182665080
T1 Introduction to Food Safety: Food and Waterborne Infections
T2 Maxcy-Rosenau-Last Public Health & Preventive Medicine, 16e
YR 2022
FD 2022
PB McGraw Hill
PP New York, NY
SN 9781259644511
LK accessmedicine.mhmedical.com/content.aspx?aid=1182665080
RD 2024/04/18
AB Each  year,  the  average  American  consumes  about  2000  pounds  (1  ton)  of  food.1  These  foods  are  sourced  both  domestically  and  globally.  About  19%  of  food  is  imported,  including  approximately  97%  of  fish  and  shellfish,  50%  of  fresh  fruits,  and  20%  of  fresh  vegetables.2  Foods  are  distributed  to  Americans  through  over  1  million  restaurants,  40,000  grocery  stores,  and  numerous  other  points  of  sale.3,4  Most  foods  in  the  United  States  make  their  way  to  consumers  through  a  supply  chain  that  includes  producers,  processors,  distributors,  and  points  of  sale.  Along  this  complicated  pathway  from  farm  to  fork,  consumers  expect  high  quality  and  safe  food.  Food  served,  packed,  prepared,  or  grown  under  conditions  that  allow  for  contamination  by  pathogenic  bacteria,  viruses,  parasites,  or  other  adulterants  result  in  48  million  people  sickened  by  foodborne  illness  each  year.5  Foodborne  illness  costs  the  United  States  between  $152  billion  and  $1.4  trillion  annually.6