Welcome to CDC Stacks | CDC and food safety - 30840 | Stephen B. Thacker CDC Library collection
Stacks Logo
Advanced Search
Select up to three search categories and corresponding keywords using the fields to the right. Refer to the Help section for more detailed instructions.
Clear All Simple Search
Advanced Search
CDC and food safety
  • Published Date:
    March 2015
  • Language:
Filetype[PDF - 7.86 MB]

This document cannot be previewed automatically as it exceeds 5 MB
Please click the thumbnail image to view the document.
CDC and food safety
  • Corporate Authors:
    ; National Center for Emerging and Zoonotic Infectious Diseases (U.S.). Division of Foodborne, Waterborne, and Environmental Diseases. ;
  • Series:
    CDC 24/7 saving lives, protecting people
  • Description:
    Foodborne illness is a common, costly--yet preventable--public health problem. Each year, one in six Americans get sick from contaminated foods or beverages; 3,000 die. Salmonella, a bacteria that commonly causes food- borne illnesses, results in more hospitalizations and deaths than any other bacteria found in food and incurs $365 million in direct medical costs annually.

  • Supporting Files:
    No Additional Files