The Safe Recipe Style Guide: A New Tool to Improve Food Safety

Abstract

The Centers for Disease Control and Prevention estimates that 48 million people become sick as a result of foodborne illness every year, producing around 128,000 hospitalizations and resulting in 3,000 deaths. 1 Centers for Disease Control and PreventionFoodborne illnesses and germs. https://www.cdc.gov/foodsafety/foodborne-germs.htmlDate accessed: November 29, 2019 Google Scholar Although researchers have identified more than 250 foodborne diseases and regularly share information on foodborne germs and illness symptoms through a variety of channels, new research verifies that many consumers may still practice poor food safety hygiene. Registered dietitian nutritionists (RDNs) work frequently with the populations at the greatest risk for foodborne illness: pregnant women, young children, older adults, and people with weakened immune systems from conditions such as diabetes. 1 Centers for Disease Control and PreventionFoodborne illnesses and germs. https://www.cdc.gov/foodsafety/foodborne-germs.htmlDate accessed: November 29, 2019 Google Scholar E. Kranias is grassroots advocacy coordinator, Academy of Nutrition and Dietetics, Washington, DC. H. Thesmar is chief food and product safety officer and SVP food safety, Food Marketing Institute, Food and Culinary Professionals dietetic practice group chair-elect, Arlington, VA.