Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Epidemiology
Risk Factors For Foodborne Illness Outbreaks In Retail Food Establishments, Brendalee Viveiros
Risk Factors For Foodborne Illness Outbreaks In Retail Food Establishments, Brendalee Viveiros
Walden Dissertations and Doctoral Studies
Despite policies and interventions over the last two decades, foodborne illness remains a significant public health concern. According to the CDC’s Foodborne Disease Outbreak Surveillance System, 60% of reported foodborne illness outbreaks involved food that was prepared at a restaurant. Reducing foodborne illness outbreaks that occur at restaurants would have a significant impact on the overall number of foodborne illnesses that occur each year. The purpose of this study was to quantitatively analyze the differences in risk factors in food establishments that have had a foodborne illness outbreak compared to food establishments that have not. This study used Reckwitz’s theory …
Determining The Effects Of The Think Risk Initiative As Implemented By The Southern Nevada Health District, Karalin Nichole Cronkhite
Determining The Effects Of The Think Risk Initiative As Implemented By The Southern Nevada Health District, Karalin Nichole Cronkhite
UNLV Theses, Dissertations, Professional Papers, and Capstones
In the United States, someone becomes infected with a foodborne illness every 2 seconds, is hospitalized by a foodborne illness every 4 minutes and dies due to a foodborne illness every 3 hours. Foodborne illness is preventable, yet each year, 1 in 6 Americans is affected by it from contaminated foods or beverages. There are over 250 different foodborne diseases, and in 2015, there were 73 confirmed cases of Salmonella infection in Southern Nevada alone. Since the emergence of public health, food establishment inspections have been an important part of the regulation of food safety. Risk-based inspections were developed by …