Food Safety within the Household: Risk Reduction
Food poisoning is common in the United States. The CDC estimates that 48 million Americans acquire foodborne illness every year, many of which were attributed to food preparation occurring in private homes. In 2013, the top five identified bacterial and viral causes of food poisoning attributed to...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2016-02-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/127712 |
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| author | Lucianna Grasso Rachel Silverberg George L. Baker Renée M. Goodrich-Schneider Keith R. Schneider |
| author_facet | Lucianna Grasso Rachel Silverberg George L. Baker Renée M. Goodrich-Schneider Keith R. Schneider |
| author_sort | Lucianna Grasso |
| collection | DOAJ |
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Food poisoning is common in the United States. The CDC estimates that 48 million Americans acquire foodborne illness every year, many of which were attributed to food preparation occurring in private homes. In 2013, the top five identified bacterial and viral causes of food poisoning attributed to home food preparation were Salmonella, norovirus, shiga-toxin-producing Escherichia coli, Clostridium perfringens, and Campylobacter. This revised 6-page fact sheet outlines the most common food-safety handling mistakes, which are improper food storage, inadequate cooking or reheating temperatures, cross-contamination, and infected food handlers. Written by Lucianna Grasso, Rachael Silverberg, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the Food Science and Human Nutrition Department, November 2015.
FSHN12-10/FS195: Food Safety within the Household: Risk Reduction (ufl.edu)
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| format | Article |
| id | doaj-art-758ef186a0a244b5ad3d3b86f0b6a24a |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2016-02-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-758ef186a0a244b5ad3d3b86f0b6a24a2025-02-08T05:57:57ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092016-02-0120161Food Safety within the Household: Risk ReductionLucianna Grasso0Rachel Silverberg1George L. Baker2Renée M. Goodrich-Schneider3https://orcid.org/0000-0003-0596-2826Keith R. Schneider4https://orcid.org/0000-0003-0145-3418University of FloridaUniversity of FloridaUniversity of FloridaUniversity of FloridaUniversity of Florida Food poisoning is common in the United States. The CDC estimates that 48 million Americans acquire foodborne illness every year, many of which were attributed to food preparation occurring in private homes. In 2013, the top five identified bacterial and viral causes of food poisoning attributed to home food preparation were Salmonella, norovirus, shiga-toxin-producing Escherichia coli, Clostridium perfringens, and Campylobacter. This revised 6-page fact sheet outlines the most common food-safety handling mistakes, which are improper food storage, inadequate cooking or reheating temperatures, cross-contamination, and infected food handlers. Written by Lucianna Grasso, Rachael Silverberg, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the Food Science and Human Nutrition Department, November 2015. FSHN12-10/FS195: Food Safety within the Household: Risk Reduction (ufl.edu) https://journals.flvc.org/edis/article/view/127712Food Safety in the HomeFS195 |
| spellingShingle | Lucianna Grasso Rachel Silverberg George L. Baker Renée M. Goodrich-Schneider Keith R. Schneider Food Safety within the Household: Risk Reduction EDIS Food Safety in the Home FS195 |
| title | Food Safety within the Household: Risk Reduction |
| title_full | Food Safety within the Household: Risk Reduction |
| title_fullStr | Food Safety within the Household: Risk Reduction |
| title_full_unstemmed | Food Safety within the Household: Risk Reduction |
| title_short | Food Safety within the Household: Risk Reduction |
| title_sort | food safety within the household risk reduction |
| topic | Food Safety in the Home FS195 |
| url | https://journals.flvc.org/edis/article/view/127712 |
| work_keys_str_mv | AT luciannagrasso foodsafetywithinthehouseholdriskreduction AT rachelsilverberg foodsafetywithinthehouseholdriskreduction AT georgelbaker foodsafetywithinthehouseholdriskreduction AT reneemgoodrichschneider foodsafetywithinthehouseholdriskreduction AT keithrschneider foodsafetywithinthehouseholdriskreduction |