Food Safety

Healthy People 2010 Objective Details

Food Safety Focus Area documents
Focus Area	Objective
10- Food Safety	10-01a – Foodborne infections – Campylobacter species (per 100,000 population)
10- Food Safety	10-01b – Foodborne infections – Escherichia coli O157:H7 (per 100,000 population)
10- Food Safety	10-01c – Foodborne infections – Listeria monocytogenes (per 100,000 population)
10- Food Safety	10-01d – Foodborne infections – Salmonella species (per 100,000 population)
10- Food Safety	10-01e – Foodborne infections – Cyclospora cayetanensis) [Deleted at Midcourse Review]
10- Food Safety	10-01f – Foodborne infections – Cases of postdiarrheal hemolytic uremic syndrome (HUS) (per 100,000 population under 5 years)
10- Food Safety	10-01g – Foodborne infections – Congenital Toxoplasma gondii [Deleted at Midcourse Review]
10- Food Safety	10-02a – Outbreaks of foodborne infections – Escherichia coli O157:H7 (outbreaks)
10- Food Safety	10-02b – Outbreaks of foodborne infections – Salmonella serotype Enteritidis (outbreaks)
10- Food Safety	10-03a – Non-Typhi Salmonella from humans resistant to Fluoroquinolones (percent of isolates)
10- Food Safety	10-03b – Non-Typhi Salmonella from humans resistant to third-generation Cephalosporins (percent of isolates)
10- Food Safety	10-03c – Non-Typhi Salmonella from humans resistant to Gentamicin (percent of isolates)
10- Food Safety	10-03d – Non-Typhi Salmonella from humans resistant to Ampicillin (percent of isolates)
10- Food Safety	10-03e – Resistance of Salmonella species to Fluoroquinolones – Cattle at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03f – Resistance of Salmonella species to third-generation Cephalosporins – Cattle at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03g – Resistance of Salmonella species to Gentamicin – Cattle at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03h – Resistance of Salmonella species to Ampicillin – Cattle at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03i – Resistance of Salmonella species to Fluoroquinolones – Poultry at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03j – Resistance of Salmonella species to third-generation Cephalosporins – Poultry at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03k – Antimicrobial resistance of Salmonella species to Gentamicin – Poultry at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03l – Resistance of Salmonella species to Ampicillin – Poultry at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03m – Resistance of Salmonella species to Fluoroquinolones – Swine at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03n – Resistance of Salmonella species to third-generation Cephalosporins – Swine at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03o – Resistance of Salmonella species to Gentamicin – Swine at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-03p – Resistance of Salmonella species to Ampicillin – Swine at slaughter (percent of isolates) [Deleted at Midcourse Review]
10- Food Safety	10-04a – Food allergy deaths – Anaphylaxis [New]
10- Food Safety	10-04b – Severe allergic reactions to food among adults with food allergy diagnosis (aged 18 years and over) [New]
10- Food Safety	10-05 – Consumer food safety practices (aged 18 years and over)
10- Food Safety	10-06a – Safe retail food preparation – Hospital [New]
10- Food Safety	10-06b – Safe retail food preparation – Nursing Home [New]
10- Food Safety	10-06c – Safe retail food preparation – Elementary School [New]
10- Food Safety	10-06d – Safe retail food preparation – Fast Food Restaurant [New]
10- Food Safety	10-06e – Safe retail food preparation – Full-Service Restaurant [New]
10- Food Safety	10-06f – Safe retail food preparation – Deli Departments [New]
10- Food Safety	10-06g – Safe retail food preparation – Meat/Poultry Departments [New]
10- Food Safety	10-06h – Safe retail food preparation – Produce Departments [New]
10- Food Safety	10-06i – Safe retail food preparation – Seafood Departments [New]
10- Food Safety	10-07 – Human exposure to organophosphate pesticide from food [Deleted at Midcourse Review]

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