Communication is the core of effective public health. Public health communication is the art and technique of informing, influencing, and motivating individual, institutional, and public audiences about important health issues that in themselves reduce the burden of disease on society. The folks at PHI are scientist, and in order to ensure good science, must publish their findings from their research in peer-reviewed scientific journals. From time to time, they also publish review articles, white papers, podcast, blogs, and books to communicate PHI’s scientific opinion on the interventions strategies to prevent diseases.
Learn MoreHazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA).
ContinueBest Practices for Assessing, Managing and Communicating the Risks (Food Microbiology and Food Safety)
ContinueAchieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business
ContinueThe goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model.
ContinueAfter tuberculosis and leprosy, Buruli ulcer disease (BUD) is the third most common mycobacterial disease among immunocompetent people in the tropical world. BUD caused by Mycobacterium ulcerans, is characterized by indolent, necrotizing ulcerations of the skin.
ContinueMicrobial pathogenicity has been defined as “the biochemical mechanisms whereby microorganisms cause disease” (Smith 1968); however, the actual process is much more dramatic.
ContinueCharacterization of recombinant mycobacterial genes has been complicated by the lack of a rapid and efficient method to prepare plasmid and cosmid DNA directly from mycobacteria. Traditionally, plasmids and cosmids had to be recovered from mycobacteria and propagated in Escherichia coli to purify sufficient amounts of DNA for restriction-enzyme analysis or sequencing.
ContinueThe purpose of this book is to provide an overview of Buruli Ulcer (Mycobacterium Ulcerans infection) for the medical and scientific communities and the general public alike.
ContinueTreatment of fresh fruits and vegetables with electrolyzed water (EW) has been shown to kill or reduce foodborne pathogens. We evaluated the efficacy of EW in killing Escherichia coli O157:H7 on iceberg lettuce, cabbage, lemons, and tomatoes by using washing and/or chilling treatments simulating those followed in some food service kitchens.
ContinueAnalysis of an IS2404-Based Nested PCR for Diagnosis of Buruli Ulcer Disease in Regions of Ghana Where the Disease Is Endemic
Continueand Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions
ContinueBuruli ulcer disease (BUD) is the most common mycobacterial disease after tuberculosis (TB) and leprosy among immunocompetent people in regions of Africa where BUD isendemic (34). The disease is characterized clinically by indolent, necrotizing skin ulcerations. Skin lesions progress overweeks to months from typically painless, subcutaneous nodulesor plaques to large undermined ulcers, usually in the absenceof systemic signs of illness.
ContinueTuberculosis remains a leading cause of death worldwide, despite the availability of effective chemotherapy and a vaccine. Bacillus Calmette–Gue´rin (BCG), the tuberculosis vaccine, is an attenuated mutant of Mycobacterium bovis that was isolated after serial subcultures, yet the functional basis for this attenuation has never been elucidated.
ContinueThe initiation of infection with Mycobacterium tuberculosis occurs when organisms in small droplet nuclei are inhaled into the alveoli (13, 14, 36). Subsequent passage of these bacilli through the alveolar epithelium is required for the establishment of infection and disease progression (2, 13, 14, 36)
ContinueOutbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States; historically, fresh and fresh-cut produce cause more illnesses and higher numbers of foodborne diseases than any other food commodity. In a 2015 analysis and report of data collected between 2004 and 2013 from the U.S. Centers for Disease Control and Prevention’s Foodborne Outbreak Database, the number of confirmed foodborne disease outbreaks (source identified) related to fresh and fresh-cut produce was higher than for any other single food category, including beef, poultry and seafood.
ContinueAccording to the most recently published data from the U.S. Centers for Disease Control and Prevention (CDC), 88 percent of foodborne disease outbreaks in the United States between 2013and March 26, 2015, were caused by a single food preparation location.1As reported in previous years (Figure 1), retail foodservice establishments were again the most commonly reported locations leading to foodborne disease outbreaks in the United States.
ContinueThe Food Safety Modernization Act (FSMA),described by the U.S. Food and Drug Administration (FDA) as the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Barack Obama on January 4, 2011.
ContinueThat simple yet wise philosophy still informs the popular restaurant chain’s commitment to every detail of its operations, from taste and training to service and safety.“
ContinueNorovirus is the most common cause of acute nonbacterial gastroenteritis in the U.S. The winter months, or as some people call it, the cold and flu season, is a time of year to be especially aware of this potential threat to your customers and your business.
ContinueHal is a public health professional who has worked in the investigation of foodborne and other disease outbreaks with the U.S. Centers for Disease Control and Prevention (CDC). He has also performed funded research on causation of diseases at Emory University.
ContinueBy mid summer, 2018 had already been a busy year on the food-safety front. Hit with a long list of recalls and high profile outbreaks from a variety of sources, industry and consumers alike were reminded that victory remains elusive in the battle against foodborne illness.
ContinueHal King, founder, and CEO of Public Health Innovations LLC, is this year’s recipient of the Food Safety Leadership Award from NSF International.
ContinueMore than one in six people in the United States are poisoned by adulterated food each year, and more than 3,000 of them die, with the CDC estimating the numbers are actually 30 times higher when you consider under reporting and unconfirmed cases of disease.
ContinueThe recent food sickness problems at Chipotle Mexican Grill Inc.—the chain suffered an E.coli outbreak that led to restaurant closures in nine states and a norovirus outbreak that sickened 140 people in Boston–placed a spotlight on risks faced by companies that sell food.
ContinueAside from the menu, food safety is arguably the biggest factor that underlines a restaurant’s success — or if done improperly, downfall.
ContinueCleaning up spills, bodily fluids, or otherwise, should be safe, effective and streamlined.
ContinueFor Dr. Hal King, longtime public health professional and food safety innovator, digging into the tough problems around keeping you and people all around the world safe from contaminated food has become his life’s work. Every day, Dr. King is living and breathing food safety in two roles that make up his professional life and have captured a huge piece of his heart. Today, you’ll step inside Dr. King’s world as D
ContinueLooking back on an accomplished career that involved work on three patents, collaboration with former President Jimmy Carter’s Presidential Center to find a solution to infectious diseases in West Africa and the journey to become a foremost expert in his field, College of Agricultural and Environmental Sciences alumnus Hal King said it started simply.
ContinueIn most elementary schools, the only way for children to keep their hands clean and prevent the spread of germs by hands is when (and if) they go to the restroom—and only then if restrooms have warm water and soap available for handwashing.
ContinueHazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA).
ContinueAchieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business
ContinueBest Practices for Assessing, Managing and Communicating the Risks (Food Microbiology and Food Safety)
ContinueThe goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model.
ContinueAfter tuberculosis and leprosy, Buruli ulcer disease (BUD) is the third most common mycobacterial disease among immunocompetent people in the tropical world. BUD caused by Mycobacterium ulcerans, is characterized by indolent, necrotizing ulcerations of the skin.
ContinueMicrobial pathogenicity has been defined as “the biochemical mechanisms whereby microorganisms cause disease” (Smith 1968); however, the actual process is much more dramatic.
ContinueCharacterization of recombinant mycobacterial genes has been complicated by the lack of a rapid and efficient method to prepare plasmid and cosmid DNA directly from mycobacteria. Traditionally, plasmids and cosmids had to be recovered from mycobacteria and propagated in Escherichia coli to purify sufficient amounts of DNA for restriction-enzyme analysis or sequencing.
ContinueThe purpose of this book is to provide an overview of Buruli Ulcer (Mycobacterium Ulcerans infection) for the medical and scientific communities and the general public alike.
ContinueTreatment of fresh fruits and vegetables with electrolyzed water (EW) has been shown to kill or reduce foodborne pathogens. We evaluated the efficacy of EW in killing Escherichia coli O157:H7 on iceberg lettuce, cabbage, lemons, and tomatoes by using washing and/or chilling treatments simulating those followed in some food service kitchens.
ContinueAnalysis of an IS2404-Based Nested PCR for Diagnosis of Buruli Ulcer Disease in Regions of Ghana Where the Disease Is Endemic
Continueand Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions
ContinueBuruli ulcer disease (BUD) is the most common mycobacterial disease after tuberculosis (TB) and leprosy among immunocompetent people in regions of Africa where BUD isendemic (34). The disease is characterized clinically by indolent, necrotizing skin ulcerations. Skin lesions progress overweeks to months from typically painless, subcutaneous nodulesor plaques to large undermined ulcers, usually in the absenceof systemic signs of illness.
ContinueTuberculosis remains a leading cause of death worldwide, despite the availability of effective chemotherapy and a vaccine. Bacillus Calmette–Gue´rin (BCG), the tuberculosis vaccine, is an attenuated mutant of Mycobacterium bovis that was isolated after serial subcultures, yet the functional basis for this attenuation has never been elucidated.
ContinueThe initiation of infection with Mycobacterium tuberculosis occurs when organisms in small droplet nuclei are inhaled into the alveoli (13, 14, 36). Subsequent passage of these bacilli through the alveolar epithelium is required for the establishment of infection and disease progression (2, 13, 14, 36)
ContinueOutbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States; historically, fresh and fresh-cut produce cause more illnesses and higher numbers of foodborne diseases than any other food commodity. In a 2015 analysis and report of data collected between 2004 and 2013 from the U.S. Centers for Disease Control and Prevention’s Foodborne Outbreak Database, the number of confirmed foodborne disease outbreaks (source identified) related to fresh and fresh-cut produce was higher than for any other single food category, including beef, poultry and seafood.
ContinueAccording to the most recently published data from the U.S. Centers for Disease Control and Prevention (CDC), 88 percent of foodborne disease outbreaks in the United States between 2013and March 26, 2015, were caused by a single food preparation location.1As reported in previous years (Figure 1), retail foodservice establishments were again the most commonly reported locations leading to foodborne disease outbreaks in the United States.
ContinueThe Food Safety Modernization Act (FSMA),described by the U.S. Food and Drug Administration (FDA) as the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Barack Obama on January 4, 2011.
ContinueThat simple yet wise philosophy still informs the popular restaurant chain’s commitment to every detail of its operations, from taste and training to service and safety.“
ContinueNorovirus is the most common cause of acute nonbacterial gastroenteritis in the U.S. The winter months, or as some people call it, the cold and flu season, is a time of year to be especially aware of this potential threat to your customers and your business.
ContinueHal is a public health professional who has worked in the investigation of foodborne and other disease outbreaks with the U.S. Centers for Disease Control and Prevention (CDC). He has also performed funded research on causation of diseases at Emory University.
ContinueBy mid summer, 2018 had already been a busy year on the food-safety front. Hit with a long list of recalls and high profile outbreaks from a variety of sources, industry and consumers alike were reminded that victory remains elusive in the battle against foodborne illness.
ContinueHal King, founder, and CEO of Public Health Innovations LLC, is this year’s recipient of the Food Safety Leadership Award from NSF International.
ContinueMore than one in six people in the United States are poisoned by adulterated food each year, and more than 3,000 of them die, with the CDC estimating the numbers are actually 30 times higher when you consider under reporting and unconfirmed cases of disease.
ContinueThe recent food sickness problems at Chipotle Mexican Grill Inc.—the chain suffered an E.coli outbreak that led to restaurant closures in nine states and a norovirus outbreak that sickened 140 people in Boston–placed a spotlight on risks faced by companies that sell food.
ContinueAside from the menu, food safety is arguably the biggest factor that underlines a restaurant’s success — or if done improperly, downfall.
ContinueCleaning up spills, bodily fluids, or otherwise, should be safe, effective and streamlined.
ContinueFor Dr. Hal King, longtime public health professional and food safety innovator, digging into the tough problems around keeping you and people all around the world safe from contaminated food has become his life’s work. Every day, Dr. King is living and breathing food safety in two roles that make up his professional life and have captured a huge piece of his heart. Today, you’ll step inside Dr. King’s world as D
ContinueLooking back on an accomplished career that involved work on three patents, collaboration with former President Jimmy Carter’s Presidential Center to find a solution to infectious diseases in West Africa and the journey to become a foremost expert in his field, College of Agricultural and Environmental Sciences alumnus Hal King said it started simply.
ContinueIn most elementary schools, the only way for children to keep their hands clean and prevent the spread of germs by hands is when (and if) they go to the restroom—and only then if restrooms have warm water and soap available for handwashing.
Continue
