is free from danger or the
. The state of being certain that
will not be caused
by some agent under defined conditions. A device or service designed to
prevent injury or accidents. Symptoms
The FDA inspects less than 2
percent of our seafood imports
, while the European
Union inspects 20 to 50 percent of theirs. Since 90
percent of our seafood comes
from other countries, banned drug residues and unwanted
contaminants could be
There are no specific mandatory guidelines about the
type of testing they have to
No governing body is required to precheck nutritional
labels for accuracy.
It’s all self-policed. I think the only time the FDA
would look at it would be if customers were complaining.
Sad and alarming.
About 48 million people
(1 in 6 Americans) get sick,
128,000 are hospitalized, and
3,000 die each year from
1 In 10 People Around The World Gets Sick From Food
420,000 lives lost with One-third of all cases were in
Global burden of foodborne diseases
is a substance that forms part of a mixture active
ingredient is that part of a formulation that yields the effect expected
by the customer. National laws usually require prepared food products to
display a list of ingredients, and specifically require that certain
is the ingredient that is biologically active.
describes the beneficial or
of a drug on living matter.
is a quantity of something (chemical, physical, or
biological) that may impact an organism biologically; the greater the
quantity, the larger the dose.
Food Safety Knowledge
The Food Trust
Your Food Is Poisoning You
Center for Food Safety
Health and Safety
Produce Safety Project
Food Integrity Now
Slow Food USA
Cool Foods Campaign
FDA Food Safety Modernization Act
Food Borne Illness
International Food Safety &
Food Poison Journal
is the process which causes a substance to have unpleasant smell or taste.
Rancidification can also detract from the nutritional value of food, and
some vitamins are highly sensitive to degradation.
Keep Foods Apart - Cross Contamination
Food Safety and Inspection Service
Global Food Safety Initiative
Food Inspector Tool
is a Pocket
that Tells You What's Really in the Food like
calories, and sugar and fat.
Expiration Dates of Food
Remember, food safety
does not include unhealthy food.
kills more people and creates more
disease then foodborne illnesses. So we just don't want
our food to be safe, we need our food to be healthy too.
for the Science in the
Consumer Federation of America
for Health, Environment & Justice
New Leaf Foods
Ca. Leafy Greens
Department of Agriculture
FDA Food & Drug
Food Pesticide List
Public Health Advocacy
Science Shows The 5-Second Rule is Real Most of the Time
Judge Strikes Down Idaho 'Ag-Gag' Law
Factory Farms Abuses
Factory Farms Map
to 23,000 American deaths a year
A River of Waste
Concentrated Animal Feeding Operations
Compassion over Killing
Europe Bans Chlorine Chicken
Livestock's long shadow: environmental issues and
Food Poisoning - Food-Borne illness
All foods naturally contain small amounts of
. But poor handling of food, improper cooking or inadequate
storage can result in bacteria multiplying in large enough numbers to
cause illness. Parasites, viruses, toxins and chemicals also can
contaminate food and cause illness.
Signs and symptoms of food poisoning
with the source of contamination, and whether you are dehydrated or
have low blood pressure. Generally they include: Diarrhea, Nausea. Abdominal pain.
Vomiting, Dehydration.With significant
dehydration, you might feel:
Lightheaded or faint, especially on
standing. A rapid heartbeat
Whether you become ill after eating contaminated food
depends on the organism, the amount of exposure, your age and your health.
High-risk groups include:
Older adults. As you get older, your immune system may
not respond as quickly and as effectively to infectious organisms as it
once did. Infants and young children. Their immune systems haven't
fully developed. People with chronic diseases. Having a chronic
condition, such as diabetes or AIDS, or receiving chemotherapy or
radiation therapy for cancer reduces your immune response.
If you develop food poisoning:
drink plenty of liquids.
Generally, anti-diarrheal medications should
be avoided because they may slow elimination of organisms or toxins from
your system. If in doubt, check with your doctor about your particular
Infants or young
children should not be given anti-diarrheal medications because of
potentially serious side effects.
Foodborne illness often improves on
its own within 48 hours. Call your doctor if you think you have a
foodborne illness and your symptoms have lasted longer than two or three
days. Call immediately if blood appears in your stools.
Seek emergency medical assistance if:
You have severe symptoms, such as severe abdominal pain or watery diarrhea
that turns very bloody within 24 hours.
You belong to a high-risk group.
poisoning. Botulism is a potentially fatal food poisoning that results
from the ingestion of a toxin formed by certain spores in food. Botulism
toxin is most often found in home-canned foods, especially green beans or
tomatoes. Signs and symptoms of botulism usually begin 12 to 36 hours
after eating the contaminated food and may include headache, blurred
vision, muscle weakness and eventual paralysis. Some people also have
nausea and vomiting, constipation, urinary retention, difficulty
breathing, and dry mouth. These signs and symptoms require immediate
and harmful substances
Establish what they have taken. When? And how
much? Symptoms may vary. Throat and stomach pains, mouth burns,
vomiting, drowsiness. Give water to dilute poison. Call Doctor.
Poisoning Prevention First Aid
A life-threatening allergic reaction (anaphylaxis) can cause shock, a
sudden drop in blood pressure and trouble breathing. In people who
have an allergy, anaphylaxis can occur minutes after exposure to a
specific allergy-causing substance (allergen). In some cases, there
may be a delayed reaction or anaphylaxis may occur without an apparent
trigger. If you're with someone having an allergic reaction with signs
of anaphylaxis: Immediately call 911 or your local medical emergency
number. Ask the person if he or she is carrying an
(EpiPen, Auvi-Q, others) to treat an allergic attack.
If the person says he or she needs to use an autoinjector, ask whether you
should help inject the medication. This is usually done by pressing
the autoinjector against the person's thigh. Have the person lie
still on his or her back. Loosen tight clothing and cover the person
with a blanket. Don't give the person anything to drink. If there's
vomiting or bleeding from the mouth, turn the person on his or her
side to prevent choking. If there are no signs of breathing, coughing
or movement, begin CPR. Do uninterrupted chest presses — about 100
every minute — until paramedics arrive. Get emergency treatment even if
symptoms start to improve. After anaphylaxis, it's possible for
symptoms to recur. Monitoring in a hospital for several hours is
usually necessary. If you're with someone having signs and symptoms of
anaphylaxis, don't wait to see whether symptoms get better. Seek
emergency treatment right away. In severe cases, untreated anaphylaxis
can lead to death within half an hour. An antihistamine pill, such as
diphenhydramine (Benadryl), isn't sufficient to treat anaphylaxis.
These medications can help relieve allergy symptoms, but work too
slowly in a severe reaction. Signs and symptoms of anaphylaxis include:
Skin reactions, including hives, itching, and flushed or pale skin.
Swelling of the face, eyes, lips or throat. Constriction of the airways,
leading to wheezing and trouble breathing. A weak and rapid pulse.
Nausea, vomiting or diarrhea. Dizziness, fainting or unconsciousness.
Some common anaphylaxis triggers include:
Medications. Foods such as
peanuts, tree nuts, fish and shellfish. Insect stings from bees, yellow
jackets, wasps, hornets and fire ants. If you've had any kind of severe
allergic reaction in the past, ask your doctor if you should be
prescribed an epinephrine
to carry with you.