Keep Your Healthy Food Safe
Laura Astbury, MS, RD
April 30, 2009
Introduction
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Food Safety Facts
Foodborne Illness in Arizona
At risk populations
Food Safety Education Resources
– Fight BAC!
– Germ City
Food Safety Facts
• The Centers for Disease Control and
Prevention (CDC) estimates that
foodborne microorganisms cause 76
million illnesses, 325,000 hospitalizations
and an unknown number of chronic
conditions.1
• The CDC estimates that foodborne illness
causes 5,000 deaths each year.1
1Retrieved
from: http://www.fightbac.org/content/view/13/19/
Food Safety Facts cont.
• USDA's Economic Research Service
(ERS) estimates that medical costs and
losses in productivity resulting from five
bacterial foodborne pathogens in 2000
was $6.9 billion.1
1Retrieved
from: http://www.fightbac.org/content/view/13/19/
Foodborne Illness in Arizona
• 2,622 reported cases of foodborne
illnesses in 2007
– 997 salmonella cases
– 962 campylobacteriosis cases
– 106 E. coli 0157:H7 cases
– 12 listeriosis cases
At Risk Populations
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Infants and young children
Pregnant women
Older adults
People with weakened immune systems
caused by cancer treatment, diabetes,
AIDS, and bone marrow and organ
transplants
Fight BAC!
• http://www.fightbac.org/• Education materials
– Curriculum for kids
– Community outreach
– Community tips
– Foodborne illness information
– Seasonal press releases
– And much more…
Fight BAC! Cont.
• Grades K-3
Information about the Partnership for Food Safety
Education's (PFSE) FightBAC! education program for
children in grades K-3 from planning to use the program
to presenting the program to the story of BAC
• Grades 4-8
Your game plan for food safety - experiments, games
and activities
• Grades 9-12
Directs BAC fighters to the U.S. Food and Drug
Administration's Food Safety program for high school
students
“Handwashing is the single most important
means of preventing the spreading of
infection.” -Centers for Disease Control, Atlanta,GA
Germ City
• Germ City: Clean Hands, Healthy People
• Science-based hand washing program
• Designed for use at fairs, festivals,
elementary and middle schools, food
service operations, and health care
facilities
Germ City
• Products
– Science-based curriculum: K-8th grade with
age-appropriate evaluation tools
– Germ City unit, CD, set-up guide and posters
– Parent newsletter and support materials for
teachers and students
– Fair and festival guide and volunteer training
program and a video guide
– Marketing materials: pencils, tee shirts,
stickers, clings with steps of handwashing
Germ City
Germ City
Ordering information:
B. Susie Craig
Washington State University Extension
200 Mill Avenue South, Suite 100
Renton, WA 98057
Phone: 206.205.3161
Email: scraig@wsu.edu
or
Karen A. Kerr
Sales and Marketing Director
High Impact Exhibits
Tradeshow Consulting and Exhibit Sales
Phone: 360.740.0777
Fax: 360.740.0454
Additional Food Safety Resources
• AzNN Food Demonstration Guide
• USDA Food Safety and Inspection Service
– Be Food Safe
– Thermy
– Fight Bac!
– Is It Done Yet?
– National Food Safety Education Month