Providing Safe Food – 1

Global Challenges/Chemistry Solutions

Providing Safe Food Part 1

  Did You Know?

  • About 76 million cases of food poisoning occur in the United States every year.
  • Simply keeping cold foods cold and hot foods hot before serving can prevent many cases of food poisoning.
  • Salmonella is better known, but another bacterium called Campylobacter (found on foods like raw chicken) is the No. 1 cause of food poisoning in the United States and the world.
  • There are two main kinds of food poisoning. One results from toxins or poisons produced by microbes in food before consumption. The other results from microbes in food that infect the body and grow after consumption.
  • Most cases of “24-hour flu,” with its vomiting and diarrhea, actually are food poisoning.



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Science for Kids

Hands-on activities for aspiring young chemists

Food

Nutrition

Chemical Abstracts Service (CAS®)

SciFinder®, a research tool produced by CAS (a division of the American Chemical Society), found 730 references published this year on the broad topic of "food pathogens". Analysis of this answer set reflects current research interest on topics such as prevention and control of food contamination, methods for detecting various pathogens, and the microbiology and genetics of specific bacteria such as E. coli, Salmonella, and Campylobacter.

The CAS databases cover references from more than 10,000 major scientific journals and 57 patent authorities worldwide.

ACS Policy Statements and Briefings

In the News

Books

  • Many books have been written in the past few years about the prevention of foodborne infections. These books offer an amazing variety of opinions and viewpoints. Information on many of these books is available from the Library of Congress, http://catalog.loc.gov/

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