Transcript The Story of Environmental Health: Food and Security Presentation Structure • Background: Public Health and Environmental Health • Definitions and Importance • The Food System •

The Story of Environmental Health:
Food and Security
Presentation Structure
• Background: Public Health and
Environmental Health
• Definitions and Importance
• The Food System
• Strategies to Protect the Food System
• Resources
Objectives
By the end of this presentation, participants
should be able to…
• Explain the term “farm to fork”
• Describe two or more ways in which food
can be contaminated
• Discuss environmental health strategies for
prevention/risk reduction
Mission
To protect, maintain and improve the
health of Minnesotans
Core Functions of Public Health
• Assessing the public’s health
• Promoting sound policies
• Assuring effectiveness
What is Environmental Health?
“Public health
programs designed to
protect the public
health from hazards
which exist or could
exist in the physical
environment.”
Diagram courtesy of Australia’s EnHealth.
--Minnesota SCHSAC Environmental Health
Leadership Team, December, 2002, Diagram
courtesy of Australia’s EnHealth.
Environmental Links to Health Concerns
•
•
•
•
Drinking Water
Food
Land
Built
Environment
• Indoor Air
• Emergencies
Foodborne Illness Definitions
• Outbreak
the occurrence of two or
more cases of a similar illness resulting
from the ingestion of a common food.
(CDC)
• Agro-terrorism: [Terrorism] directed
against agriculture, livestock, or other
food supplies with biological, chemical,
or [physical] radiological weapons. (FBI)
Importance of Preventing
Foodborne Diseases
• Many are ill or die
– 76 million US cases each year (estimated)
– Of these…,
• 325,000 hospitalized
• 5,000 died (CDC)
• Cost in 2000: $6.9 billion per year for 5
bacterial pathogens (USDA/ERS)
Potential Impacts
• Death and
illness
• Economic
consequences
• Panic/alarm
• Loss of
confidence, or
disruption, in
food supply
Complex System, Many Food
Interests
Inputs
Farm
Transport
Mill / Slaughter /
Food Processor
Food can be
contaminated at
any point, from
farm inputs
to fork.
Transport/Imports
Restaurant/Retail
Consumer
Photo: www.bcsalmon.ca/bcsmc/ffact2.htm
Potential Contaminants in Food
• Microbes and microbial toxins
– Salmonella, Clostridium botulinum
• Chemicals
– Cleaners, pesticides
• Physical hazards
– Glass, Radioactive contaminants
Rajneeshee Religious Group
Most “successful” food terrorism yet . . .
 751 reported cases of salmonella
poisoning linked to 10 Oregon
salad bars
 1984 criminal investigation, but
intent actually revealed by exfollower in 1985
 Why? Plan to make certain voters
sick, so chosen candidates would
win and support group in land
dispute
Strategies: Community/Retail
Standards Protect Consumers
• Adherence to existing standards
1.
2.
3.
4.
Verification and Assurance
Common Sense Management Plans
Hazard Analysis Critical Control Points
Active Managerial Control of Risk Factors
…BUT…be aware… “Complete Safety”
cannot be assured!
1. Verification and Assurance
• Inspections
• Investigations
• Industry education
2. Common Sense
Management Plans
- Do I know my process/product?
– Am I aware of what could cause a
problem?
– Do I understand how to control threats?
– Have my key employees been involved in
planning?
– Has effective training occurred?
3. Hazard Analysis Critical
Control Points (HACCP)
• A system for ensuring safe food production
• May be used from “Farm to Fork”
The objective is to make the product safely
and to be able to prove it!-- Bill Schafer, U of M
HACCP Principles
1.
2.
3.
4.
5.
6.
7.
Hazard Analysis
Critical Control Point
Criteria/Standards
Monitoring
Corrective Action
Record Keeping
Verification/Validation
4. Active Managerial Control
(AMC) of Risk Factors
•
•
•
•
•
System for controlling risk
Places responsibility on establishment
Manager certification
On-going worker education
Recognizing accomplishment of
safe food!
Strategies: Surveillance
(Finding Illness and
Confirming with Lab Testing)
• FoodElert
– 24/7 emergency contacts for the food industry
• Sharing of food testing results by
government labs (FoodNet, PulseNet)
• Poison Control Centers (FERN)
Strategies: Public-Private
Collaboration
MN Public Phone number: 1- 877- FOOD ILL
(1- 877- 366-3455) to report foodborne illness
• Federal: Information Sharing and Assessment Centers
(PDD 63: www.fas.org/irp/offdocs/pdd/pdd-63.htm)
• Food Center is one of 8 ISACs
www.fmi.org/isac/
• Members can report national food threats
– fax web form to (202) 323-2079 or (202) 323-2082
Strategies: Communication
 The Health Alert Network
 Links all local and state public health
agencies
 Alerts public health contacts, health care
providers, emergency workers, etc.
Strategies: Health Promotion to
Reinforce Community and
Personal Norms
Strategies: Education for
Individual Action
Summary
• Private and public cooperation is required to
maintain and strengthen the food system.
• Following established guidelines will enhance
security, including watching for signs and
symptoms of:
chemical , biological, and physical contamination.
• Core public health measures help ensure safer
food, including:
assessing threats, developing common sense and
practical policies, communicating, and assuring food
safety standards are met.
Key Minnesota Emergency Contacts
• Your Local Health Department
• Minnesota Department of Health
– Acute Disease Investigation and Control:
Metro: 612- 676-5414 MN: 1-877-676-5414
– Environmental Health Services:
Metro: 612- 215-0871 MN: 1-877-631-8363
• Poison Control Center
1-800-222-1222
For more information, contact your
local health department or…
Minnesota Department of Health,
Environmental Health Division
Phone: 651-215-0700, TTD: 651-215-0707
http://www.health.state.mn.us/divs/eh
Sources
•
•
•
•
•
CDC: www.cdc.gov
FDA: www.cfsan.fda.gov
www.foodsafety.gov (gateway site)
USDA: www.fsis.usda.gov
Minnesota Board of Animal Health:
http://www.bah.state.mn.us/diseases/
• University Of Minnesota Animal Health and Food
Safety http://www.cahfs.umn.edu