Young children are one of the vulnerable groups that can suffer some of the most severe cases of foodborne disease. One resource to help educate pediatricians and their patients on this topic is the Food Safety and Inspection Service (FSIS).

Established in 1981, the FSIS, a public health agency in the U.S. Department of Agriculture (USDA), works to ensure that meat, poultry and pasteurized egg products are safe, wholesome and accurately labeled. (Other foods and products are monitored by the Food and Drug Administration.)

The agency’s Office of Public Health and Science, Human Health Sciences Division, is directed by Ruth Etzel, M.D., Ph.D., FAAP, editor of the AAP Handbook of Pediatric Environmental Health (the “Green Book”).

The overall food safety goal of the FSIS is to “reduce the risk of foodborne illness associated with the consumption of meat and poultry products to the greatest extent possible,” using the Hazard Analysis...

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