Communicating Foodborne Disease Risk

Communicating foodborne disease risk.

The food industry, like many others, has a risk communication problem. That problem is manifested in the public's desire to know the truth about outbreaks of foodborne diseases; ongoing concern about the safety of foods, additives, and food-processing procedures; and continued apathy regarding aspects of routine food hygiene. If these concerns are addressed in a coherent and trustworthy way, th...

Foodborne disease

Eating in restaurants: a risk factor for foodborne disease?

Foodborne disease is a common, but preventable, burden of illness worldwide. Almost one-half of every dollar spent on food in the United States is spent on food from restaurants. A growing body of data from foodborne disease outbreaks and studies of sporadic (non-outbreak-associated) gastrointestinal disease of various etiologies suggest that eating food prepared in restaurants is an important ...

Communicating risk.

Risk is the probability that a hazard will give rise to harm.Risk communication is defined as the open two way exchange of information and opinion about harms and benefits, with the aim of improving the understanding of risk and of promoting better decisions about clinical management. Risk communication should therefore cover the probability of the risk occurring, the importance of the adverse ...

The distribution of foodborne disease by risk setting--Ontario.

The overall surveillance of enteric diseases in Ontario currently relies on the reporting of disease events by local public-health units to a centralized information system known as RDIS (Reportable Diseases Information System). Outbreak occurrences of enteric disease are reported and documented in the outbreak module of RDIS. Sporadic cases are reported separately using a case-by-case reportin...