According to the Center for Disease Control and Prevention (CDC), an estimated 48 million people are effected by food poisoning each year. The CDC’s 2012 report card on food poisoning states that majority of these cases were caused by Campylobacter, which is commonly found in chickens and raw, unpasteurized milk. On Monday the Environmental Working Group published its latest version of the “dirty dozen” fruits and vegetables highly prone to pesticides. The US Department of Agriculture, CDC, and other organizations have increased efforts to teach the public about food safety and stress awareness on proper food preparation and storage. How often do you educate patients about food safety and sustainability? What other resources are available to the public for food poisoning reports and information?
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