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High Cost of Foodborne Illness
A single outbreak of foodborne illness can cost a foodservice operation as much as $75,000 in legal fees, medical claims, lost employee wages, cleaning and sanitizing, discarded food supplies, and lost income from negative publicity and/or being shut down. That figure increases dramatically if the incident involves death or serious injury.
National Restaurant Association
by Michelle J Alfa, Christine Dueck, Nancy Olson, Pat DeGagne, Selena Papetti, Alana Wald, Evelyn Lo, Godfrey Harding
by Grace M. Lee MD, MPH; Christine W. Hartmann PhD; Denise Graham BS; William Kassler MD, MPH; Maya Dutta Linn MPH; Sarah Krein PhD, RN; Sanjay Saint MD, MPH; Donald A. Goldmann MD; Scott Fridkin MD; Teresa Horan MPH; John Jernigan MD; Ashish Jha MD, MPH
by Jim Holland, REA; John Banta, CAIH; Boni Passmore, PhD; Mark Ayers, CAC; Sean P. Abbott, PhD; Eugene C. Cole, DrPH
by Dr. Michael A. Berry
by Allison E. Aiello, Bonnie Marshall, Stuart B. Levy, Phyllis Della-Latta, Susan X. Lin, Elaine Larson
by CIRI Staff
by CIRI Staff
by CIRI Staff
Popular Topics: Swine Flu | H1N1 | MRSA | Staph | Norovirus | Flu | E. Coli | C. Difficile | Salmonella | Green Cleaning | Cleaning for Health | Nosocomial Infections | Disinfection | Bacteria | Viruses | Indoor Air Quality | Asthma | Allergies | Allergen | Mold
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