Abstract
In the United States, food-borne disease results in financial losses estimated at $2.9 to $6.7 billion annually as a result of illness that is due to six specific food-borne pathogens. A model is proposed that analyzes epidemiological data and highlights areas in food safety control that have the greatest impact on food-borne disease. The model identifies Critical Control Points for use by the food industry, prioritizes criteria for inspection of food processes by regulatory authorities, and provides a focus for food hygiene training programs and campaigns. The model also provides a cost-benefit analysis that can be used to direct resources that are used in food safety control in a cost-effective manner.
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