Disease Control and Environmental Epidemiology
Epidemiology |
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Our goals are attained by preventing and controlling the spread of acute, chronic and infectious disease; and monitoring the sanitary status of water and food safety. This program was established in 2004 within the Environmental Health Department to assist the Consumer Health Protection Division in the surveillance, investigation, reporting and prevention of food and waterborne disease in the City Of Albuquerque. Food Safety
Hepatitis
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The importance of surveillance data collected from reportable
disease information cannot be overstated. Without such data,
trends cannot be accurately monitored, unusual occurrences
of diseases might not be detected, and the effectiveness of
intervention activities cannot be evaluated.
Every
year, millions of people may experience one or more episodes
of food borne illness, without ever knowing that it was food
that caused their illness. Generally, these illnesses are
preventable if safe food handling practices are followed.
Below are some facts and tips to teach you the basics of food
safety. Make sure that you and your family aren't victims
of preventable food borne illness! 
Whether
it's off to school or work we go, millions of Americans carry
lunches from home. Food brought from home can be kept safe
if it is handled and cooked safely. Perishable food must be
kept cold while commuting via bus, bicycle, on foot or in
a car. 
The
most important thing that you can do to keep from getting
sick is to wash your hands.