Public Health Ethical Issues
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Producing and Sharing Allergen Information a Guide for Early Years Settings in England
Eat better, start better Producing and sharing allergen information A guide for early years settings in England. Introduction New allergen labelling requirements were introduced in December 2014. This guide outlines the changes and provides information to help you meet them. The new requirements There is no known cure for food allergies. People with allergies need to avoid the foods The new laws require food businesses to which they are allergic. To do this, they including restaurants, cafes, hospitals, early need accurate ingredients information about years settings and schools providing non- the allergens that are present in food and prepacked food to provide information drinks – whether prepacked, or provided by about the allergens present as ingredients an early years setting or other food business. in the food they serve. These requirements are included in EU and UK laws1,2 and apply Early years settings are required to obtain across Europe. information about children’s special dietary requirements – including food allergies and intolerances – before they attend, and record and act on the information provided about Why is it important to provide 4 allergen information? children’s dietary needs. It is important that requests for special In the UK, it is estimated that around 2 diets are handled sensitively and million people (1-2% of adults and 5-8% of appropriately, and this can be included children) have a food allergy.3 This is when as part of a policy, describing how the body’s immune system reacts unusually these are managed, and a procedure to a specific food, because it mistakenly to follow. -
Acdp-M-Bovis-Working-Group.Pdf
1 Report of the Advisory Committee on Dangerous Pathogens, Mycobacterium bovis Working Group Introduction Bovine tuberculosis (bTB1), caused by Mycobacterium bovis (see Appendix 1), poses a significant and growing animal health and economic problem in the UK. Although historically an important zoonosis, and still so in many parts of the world, a combination of pasteurisation of milk (raw milk is the main source of human infection (de la Rua-Domenech, 2006)) and regular testing of cattle, and culling of those found to test positive on herd screening, has reduced the zoonotic risk enormously, such that bTB is no longer seen as a major zoonotic problem in the UK. However, the number of ‘reactor’ cattle (i.e. cattle testing positive for bTB) slaughtered each year has risen in recent years from 5,200 in 2001 to more than 30,000 per year (National Statistics, 2014). Furthermore, although the number of human cases diagnosed in the UK each year is small, the death in 2013 from bTB of a person who had worked in an abattoir raised the issue of a potentially growing risk of occupational infection. In November 2013, this issue was brought before ACDP, who agreed to set up a Working Group with the purpose of assessing the risks of M. bovis exposure and transmission to those who work in abattoirs and similar facilities handling cattle known or suspected to be infected with M. bovis. The Working Group was tasked with producing a report for ACDP that would provide an evidence base for future ACDP guidance on risk and risk management options in abattoirs dealing with cattle to be applied in this particular occupational setting. -
An Evaluation of the Uk Food Standards Agencys Salt
HEALTH ECONOMICS Health Econ. 22: 243–250 (2013) Published online 6 January 2012 in Wiley Online Library (wileyonlinelibrary.com). DOI: 10.1002/hec.2772 HEALTH ECONOMICS LETTER AN EVALUATION OF THE UK FOOD STANDARDS AGENCY’S SALT CAMPAIGN BHAVANI SHANKARc,*, JOSE BRAMBILA-MACIASa, BRUCE TRAILLa, MARIO MAZZOCCHIb and SARA CAPACCIb aUniversity of Reading, Berkshire, UK bUniversity of Bologna, Bologna, Italy cLeverhulme Centre for Integrative Research on Agriculture and Health and School of Oriental and African Studies, University of London, London, UK ABSTRACT Excessive salt intake is linked to cardiovascular disease and several other health problems around the world. The UK Food Standards Agency initiated a campaign at the end of 2004 to reduce salt intake in the population. There is disagreement over whether the campaign was effective in curbing salt intake or not. We provide fresh evidence on the impact of the campaign, by using data on spot urinary sodium readings and socio-demographic variables from the Health Survey for England over 2003–2007 and combining it with food price information from the Expenditure and Food Survey. Aggregating the data into a pseudo-panel, we estimate fixed effects models to examine the trend in salt intake over the period and to deduce the het- erogeneous effects of the policy on the intake of socio-demographic groups. Our results are consistent with a previous hy- pothesis that the campaign reduced salt intakes by approximately 10%. The impact is shown to be stronger among women than among men. Older cohorts of men show a larger response to the salt campaign compared to younger cohorts, while among women, younger cohorts respond more strongly than older cohorts. -
Food Standards Agency Departmental Report
Putting the Consumer First Departmental Report Spring 2005 This is part of a series of Departmental Reports (Cm6521 to 6548) which, along with the Main Estimates, the document Public Expenditure: Statistical Analyses 2005, and the Supply Estimates 2005-06: Supplementary Budgetary Information, present the Government’s expenditure plans for 2005-2008. The complete set of Departmental Reports and Public Expenditure Statistical Analyses 2005 is also available as a set at a discounted price. Food Standards Agency Departmental Report Presented to Parliament by the Secretary of State for Health and the Chief Secretary to the Treasury by Command of Her Majesty June 2005 Cm 6525 £17.00 © Crown copyright 2005 The text in this document (excluding the Royal Arms and departmental logos) may be reproduced free of charge in any format or medium provided that it is reproduced accurately and not used in a misleading context. The material must be acknowledged as Crown copyright and the title of the document specified. Any enquiries relating to the copyright in this document should be addressed to The Licensing Division, HMSO, St Clements House, 2–16 Colegate, Norwich, NR3 1BQ. Fax: 01603 723000 or email: [email protected] Departmental Report Spring 2005 Contents Page Foreword 3 Chapter 1: Who we are and what we do 5 Chapter 2: How we are doing 9 Chapter 3: Better regulation 39 Chapter 4: The next five years – our Strategic Plan 49 Appendix 1: About the FSA 54 Appendix 2: Our Chief Executive and Board 58 Appendix 3: How we are organised 62 Appendix 4: Performance against Spending Review 2002 Service Delivery 64 Agreement targets Appendix 5: Common core tables 73 Appendix 6: Expert and strategic advisory committees 80 Appendix 7: Glossary of terms 81 The purpose of this report is to present to Parliament and the public a clear and informative account of the expenditure, activities and performance of the Food Standards This report and those of 2001, 2002, 2003 and 2004 are available on our website at Agency. -
FSA Nutrient and Food Based Guidelines for UK Institutions
www.food.gov.uk FSA nutrient and food based guidelines for UK institutions Revised October 2007 - 1 - Healthy Eating Advice 1. The Government recommends that all individuals should consume a diet that contains: • plenty of starchy foods such as rice, bread, pasta and potatoes (choosing wholegrain varieties when possible) • plenty of fruit and vegetables; at least 5 portions of a variety of fruit and vegetables a day • some protein-rich foods such as meat, fish, eggs, beans and non dairy sources of protein, such as nuts and pulses • some milk and dairy, choosing reduced fat versions or eating smaller amounts of full fat versions or eating them less often • just a little saturated fat, salt and sugar 2. The Eatwell plate is a pictorial representation of the proportion that different food groups should make to the diet. This representation of food intake relates to individuals over the age of 5. 3. Although most individuals should be able to get all the nutrients they need from following a healthy balanced diet, certain groups within the population may need to take supplements, these include: - 2 - • Women who could become pregnant or who are planning a pregnancy are advised to take an additional 400 micrograms (mcg) of folic acid per day as a supplement from before conception until the 12th week of pregnancy. In addition to this, they should also eat folate rich foods such as, green vegetables, brown rice and fortified breakfast cereals (making a total of 600 mcg of folate per day from both folate rich foods and a supplement). Pregnant and breastfeeding women should also take a daily 10mcg supplement of vitamin D. -
Legal Definition of Foods That Would Be Included in Food Advertising Restrictions
Legal definition of foods that would be included in food advertising restrictions High Fat, Sugar and salt foods (HFSS) The term ‘junk food’ is not used. Foods and drinks high in fat, sugar and salt (HFSS) are disproportionately marketed and promoted to children in Australia [1‐4]. Excess consumption of these HFSS foods, usually energy dense and with relatively little nutrient content, is considered detrimental to health and counter to the recommendations of the Australian Dietary Guidelines[5]. In terms of food and drink products marketed to children, the majority fall within the ‘Big Five’ product categories: pre‐sugared breakfast cereals, soft drinks, confectionery, savoury snacks and fast food outlets[6]. The legal definition is based on the UK Food Standards Agency (FSA) extensive nutrient profiling of foods to define a criteria for the purpose of Ofcom broadcasting restrictions to reduce the exposure of children to television advertising of foods high in fat, sugar or salt. The nutrient profiling model (NPM) was used to differentiate these foods while encouraging the promotion of healthier alternatives. The FSA NPM underwent rigorous scientific scrutiny and extensive consultation. It has strong backing from a wide range of nutritional experts including the independent Scientific Advisory Committee on Nutrition (SACN) and is supported by Public Health and Broadcasting Ministers. The FSA's NP model uses a straightforward scoring system which recognises the contribution made by beneficial nutrients that are particularly important in children's diets (protein, fibre, fruit and vegetables, and nuts) and penalises food with components that children should eat less of (energy, saturated fats, salt and sugars). -
CAHAN San Diego Alert Template
To: CAHAN San Diego Participants Date: April 10, 2018 From: Public Health Services, Epidemiology and Immunizations Services Branch Update: Wound Botulism Cases Associated with Black Tar Heroin This health advisory updates providers about three recently reported wound botulism cases associated with black tar heroin use in San Diego County and provides recommendations on management. Three cases of wound botulism in local heroin users were reported in 2017, two of which were described in a previous CAHAN. Situation In the past month, two confirmed cases and one highly suspect case of wound botulism associated with black tar heroin injection have been reported in San Diego County. The cases are all male, range in age from 28 to 67, and apparently are unknown to each other. They presented with wound infections or abscesses and a recent history of skin or muscle popping black tar heroin. Other symptoms included diplopia, ptosis, extraocular palsy, dysphagia, slurred speech, and generalized weakness. All required intensive care treatment, and two have had respiratory failure requiring intubation. All patients were treated with Botulism Antitoxin Heptavalent (BAT®) released by the California Department of Public Health (CDPH). The sources of the black tar heroin remain unknown and additional cases may occur. Clusters of botulism cases associated with black tar heroin injection have occurred in Southern California in the past, including five cases in San Diego County in 2010. Background Botulism is a rare and potentially fatal illness caused by the neurotoxin produced by Clostridium botulinum and rarely by other Clostridia species. Routes of exposure vary: patients may present with wound botulism, commonly associated with injection drug use; with foodborne botulism from ingestion of contaminated food items; with infant botulism (the intestinal toxemia form of botulism in patients ≤15months of age); and, rarely, with adult intestinal botulism, or with an iatrogenic exposure to therapeutic botulinum toxin. -
Pink Book Webinar Series: Rotavirus and Hepatitis a Slides
Centers for Disease Control and Prevention National Center for Immunization and Respiratory Diseases Rotavirus and Hepatitis A Pink Book Webinar Series 2018 Mark Freedman, DVM, MPH Veterinary Medical Officer Photographs and images included in this presentation are licensed solely for CDC/NCIRD online and presentation use. No rights are implied or extended for use in printing or any use by other CDC CIOs or any external audiences. Rotavirus: Disease and Vaccine Rotavirus . First identified as a cause of diarrhea in 1973 . Most common cause of severe gastroenteritis in infants and young children . Nearly universal infection by age 5 years . Responsible for up to 500,000 diarrheal deaths each year worldwide Rotavirus . Two important outer shell proteins—VP7, or G-protein, and VP4, or P-protein define the serotype of the virus . From 1996–2005, five predominate strains in the U.S. (G1–G4, G9) accounted for 90% of the isolates . G1 strain accounts for 75% of infections . Very stable and may remain viable for weeks or months if not disinfected Rotavirus Immunity . Antibody against VP7 and VP4 probably important for protection • Cell-mediated immunity probably plays a role in recovery and immunity . First infection usually does not lead to permanent immunity . Reinfection can occur at any age . Subsequent infections generally less severe Rotavirus Clinical Features . Short incubation period . First infection after 3 months of age generally most severe . May be asymptomatic or result in severe, dehydrating diarrhea with fever and vomiting . Gastrointestinal symptoms generally resolve in 3–7 days Rotavirus Complications . Infection can lead to severe diarrhea, dehydration, electrolyte imbalance, and metabolic acidosis . -
The Eatwell Guide Helping You Eat a Healthy, Balanced Diet
The Eatwell Guide Helping you eat a healthy, balanced diet Public Health England in association with the Welsh Government, Food Standards Scotland and the Food Standards Agency in Northern Ireland. Get started now Eating well and having a healthy lifestyle can help us feel our best – and make a big difference to our long-term health. So why not make a change today? The Eatwell Guide shows the proportions in which different types of foods are needed to have a well-balanced and healthy diet. The proportions shown are representative of your food consumption over the period of a day or even a week, not necessarily each meal time. Is the Eatwell Guide for me? The Eatwell Guide applies to most people regardless of weight, dietary restrictions/ preferences or ethnic origin. However, it doesn’t apply to children under 2 because they have different nutritional needs. Between the ages of 2 and 5, children should gradually move to eating the same foods as the rest of the family, in the proportions shown on the Eatwell Guide. Anyone with special dietary requirements or medical needs might want to check with a registered dietitian on how to adapt the Eatwell Guide to meet their individual needs. How can the Eatwell Guide help? The Eatwell Guide shows the different types of foods and drinks we should consume – and in what proportions – to have a healthy, balanced diet. • Eat at least 5 portions of a variety of fruit and vegetables every day • Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates; choosing wholegrain versions where possible • Have some dairy or dairy alternatives (such as soya drinks); choosing lower fat and lower sugar options • Eat some beans, pulses, fish, eggs, meat and other proteins (including 2 portions of fish every week, one of which should be oily) • Choose unsaturated oils and spreads and eat in small amounts • Drink 6-8 cups/glasses of fluid a day If consuming foods and drinks high in fat, salt or sugar have these less often and in small amounts. -
Hepatitis a Transmitted by Food
INVITED ARTICLE FOOD SAFETY David Acheson, Section Editor Hepatitis A Transmitted by Food Anthony E. Fiore Division of Viral Hepatitis, Centers for Disease Control and Prevention, Atlanta Hepatitis A is caused by hepatitis A virus (HAV). Transmission occurs by the fecal-oral route, either by direct contact with an HAV-infected person or by ingestion of HAV-contaminated food or water. Foodborne or waterborne hepatitis A outbreaks are relatively uncommon in the United States. However, food handlers with hepatitis A are frequently identified, and evaluation of the need for immunoprophylaxis and implementation of control measures are a considerable burden on public health resources. In addition, HAV-contaminated food may be the source of hepatitis A for an unknown proportion of persons whose source of infection is not identified. FEATURES OF HEPATITIS A and 40%–70% are jaundiced [6]. Children and occasionally young adults can also have inapparent infection, in which Hepatitis A virus (HAV) is classified as a picornavirus. Primates symptoms and elevation of ALT levels are absent but serocon are the only natural host [1]. There is only 1 HAV serotype, version occurs [7]. and immunity after infection is lifelong [2]. After ingestion, Hepatitis A begins with symptoms such as fever, anorexia, uptake in the gastrointestinal tract, and subsequent replication nausea, vomiting, diarrhea, myalgia, and malaise. Jaundice, in the liver, HAV is excreted in bile, and high concentrations dark-colored urine, or light-colored stools might be present at are found in stool specimens. Transmission occurs by the fecal- onset or might follow constitutional symptoms within a few oral route, either by direct contact with an HAV-infected person days. -
2 Model Forms, and Other Aids
ANNEX 2 Model Forms, and Other Aids 1. Applicant / Food Employee Interview Form 2. Applicant / Food Employee Reporting Agreement 3. Applicant / Food Employee Medical Referral Form 1 Applicant/Food Employee Interview Form Preventing Transmission of Diseases through Food by Infected Food Employees with Emphasis on illness due to Salmonella Typhi, Shigella spp., Escherichia coli 0157:H7, and Hepatitis A Virus The purpose of this form is to ensure that Applicants to whom a conditional offer of employment has been made and Food Employees advise the Person in Charge of past and current conditions described so that Person in Charge can take appropriate steps to preclude the transmission of foodborne illness. Applicant / Food Employee Name: (print)____________________________________________________________ Address: _______________________________________________________________________________________ _____________________________________________________________________________________________________________ Telephone: Daytime: _________________________ Evening: _________________________ TODAY: Are you now suffering from any of the following: 1. Symptoms Diarrhea? YES / NO Fever? YES / NO Vomiting? YES / NO Jaundice? YES / NO Sore throat with fever? YES / NO 2. Lesions containing pus on the hand, wrist or exposed body part? (such as boils and infected wounds, however small) YES / NO PAST: Have you ever been exposed to or suspected of causing a confirmed outbreak of typhoid fever (Salmonella Typhi), shigellosis (Shigella spp.), Escherichia coli O157:H7 infection (E. coli 0157:H7), or Hepatitis A (hepatitis A virus)? YES / NO If you have, what was the date of the diagnosis?_____________________________ HIGH-RISK CONDITIONS: 1. Have you been exposed to or suspected of causing a confirmed outbreak of typhoid fever, shigellosis, E. coli O157:H7 infection, or hepatitis A? YES / NO 2. Do you live in the same household as a person diagnosed with typhoid fever, shigellosis, hepatitis A, or illness due to E. -
UNIVERSITY of CALIFORNIA Los Angeles Onsite Defluoridation
UNIVERSITY OF CALIFORNIA Los Angeles Onsite Defluoridation Systems for Drinking Water Production A dissertation submitted in partial satisfaction of the requirements for the degree Doctor of Philosophy in Civil Engineering by Elaine Ying Ying Wong 2017 © Copyright by Elaine Ying Ying Wong 2017 ABSTRACT OF THE DISSERTATION Onsite Defluoridation Systems for Drinking Water Production by Elaine Ying Ying Wong Doctor of Philosophy in Civil Engineering University of California, Los Angeles, 2017 Professor Michael K. Stenstrom, Chair Fluoride in drinking water has several effects on the teeth and bones. At concentrations of 1-1.5 mg/L, fluoride can strengthen enamel, improving dental health, but at concentrations above 1.5 to 4 mg/L can cause dental fluorosis. At concentrations of 4 -10 mg/L, skeletal fluorosis can occur. There are many areas of the world that have excessive fluoride in drinking water, such as China, India, Sri Lanka, and the Rift Valley countries in Africa. Treatment solutions are needed, especially in poor areas where drinking water treatment plants are not available. On-site or individual treatment alternatives can be attractive if constructed from common materials and if simple enough to be constructed and maintained by users. This dissertation investigates using calcium carbonate as a cost effective sorbent for an onsite defluoridation drinking water system. Batch and column experiments were performed to characterize F- removal properties. Fluoride sorption was described by Freundlich, Langmuir and Dubinin- Radushkevich isotherm models, ii and it was found that the equilibrium time was approximately 3 hours, with approximately 77% of equilibrium concentration reached within 1 hour.