Different kinds of Starfish

　　The echinoderms are a group of animals that includes starfish, urchins, feather stars, and sea cucumbers. They are simple animals, lacking a brain and complex sensing organs. Echinoderms are characterized by their radial symmetry and a central mouth. Although a sea urchin looks round, closer inspection reveals that it is nothing more than a starfish with its legs wrapped inwards to form a sphere. The echinoderms are found in a stunning variety of shapes and colors, and are found decorating coral reefs around the world. Some of these animals are carnivorous, feeding on corals and scavenging the ocean floor. Certain species of starfish actually extend their stomachs into their unwary victims in order to digest them. The feather stars and sea cucumbers are mainly filter feeders, catching what ever they can find floating in the ocean currents. All of the echinoderms move around with the use of thousands of tiny tube feet, many of which have suction cups on the ends. Many of the urchins have developed extremely sharp spines as a means of protection. Below is a listing of some of the most common reef-dwelling echinoderms.

1.Cushion Star
The cushion star is a thick-bodied species of starfish with short legs. It ranges in color from brown to orange, red, and yellow. Its hard shell is covered with raised knobby spines. This starfish is grows to a diameter of 10 inches, and is found on the sandy bottoms in the Atlantic waters from South Carolina to Florida. Its hard shell makes it a popular species among shell collectors.
2.Sunflower Starfish
The sunflower star is among the larger of the starfish species. With its 24 arms, it can reach a diameter of over 2 feet! The color of this starfish can range from purple to red, pink, brown, orange, and yellow. It is common along the Pacific coast and can be found along the rocky sea bottoms from Alaska to southern California.
3.Pacific Starfish
This brightly colored starfish is a common species found along the western coast of the United States and Canada. It can range in color from red to orange, yellow, and purple. This starfish grows to a diameter of about 8 inches, and is found under rocks where it feeds on small sponges and algae.
4.Short Spined Starfish
The short spined starfish is a coldwater species found in the northern waters from the Arctic to Cape Hatteras. They can be seen in a wide range of colors from orange to red, purple, yellow, and white. Dark red varieties are sometimes known as blood stars. They can be found scavenging along the rocky sea bottom.
5.Orange Starfish
This colorful orange and red starfish is one of the most common species. Its colorful markings and docile nature make it quite popular among aquarium hobbyists. This starfish grows to about 4 inches in diameter, and is commonly found in the Indian Ocean near Indonesia where is feeds on small sponges and algae.
There are some other kinds of Starfish,such as Reticulate Brittle Star,Basket Star,Feather Starfish and so on.If you are interested with them,You can search the Internet for their detail information.

The Super Green List for seafood

Seafood plays an important role in a balanced diet. It's often rich in omega-3 fatty acids, which help boost immunity and reduce the risk of heart disease, stroke, cancer and other ailments. Omega-3s are especially important for pregnant and nursing women, and young children. Unfortunately, some fish carry toxins that can become harmful when eaten frequently.

Good for You, Good for the Oceans

Combining the work of conservation and public health organizations, the Monterey Bay Aquarium has identified seafood that is "Super Green," meaning that it is good for human health and does not harm the oceans. The Super Green list highlights products that are currently on the Seafood Watch "Best Choices" (green) list, are low in environmental contaminants and are good sources of long-chain omega-3 fatty acids.
This effort draws from experts in human health, notably scientists from the Harvard School of Public Health (HSPH) and Environmental Defense Fund (EDF). The Monterey Bay Aquarium will continue to work with these organizations to balance the health and environmental attributes of seafood.
The Super Green list includes seafood that meets the following three criteria:
Low levels of contaminants (below 216 parts per billion [ppb] mercury and 11 ppb PCBs)
The daily minimum of omega-3s (at least 250 milligrams per day [mg/d])*
Classified as a Seafood Watch "Best Choice" (green)

Contaminants in Seafood

Seafood contaminants include metals (such as mercury, which affects brain function and development), industrial chemicals (PCBs and dioxins) and pesticides (DDT). These toxins usually originate on land and make their way into the smallest plants and animals at the base of the ocean food web. As smaller species are eaten by larger ones, contaminants are concentrated and accumulated. Large predatory fish—like swordfish and shark—end up with the most toxins. You can minimize risks by choosing seafood carefully. Use our Super Green list and learn more about contaminants in seafood on the EDF website.

How can you minimise the danger?

Eat raw meat only if you know it is fresh

Traditional food preparation methods recognise the potential danger of consuming raw meat, and traditional preparation and handling methods reduce the chances of food-borne illness.
For instance, in Lebanon cooks select a lamb and have it slaughtered so they know the meat is fresh. They then immediately take it home and make kibbe, rather than buying it from a store or restaurant.
When eating raw kibbe, or other raw meat dishes, it is extremely important to ensure the meat is very fresh.
The best advice is to follow the traditional way of preparing and consuming raw meat.

• Make sure raw meat is very fresh.
• Only buy raw meat from a reputable butcher who understands this is how the meat will be consumed.
• Prepare and consume as soon as possible after slaughter.

Control the Temperature

The bacteria that commonly cause food poisoning grow rapidly when the meat is unrefrigerated. It is important to keep raw meat refrigerated (below 5oC) until you are ready to prepare and serve. To keep raw meat safe:

• Once you have purchased raw meat from your butcher it is important that you refrigerate it as soon as possible.
• Don't leave your shopping in a hot car. It's a good idea to place your raw meats into an insulated cooler or esky with an ice-pack for the trip home.
• When you arrive home, immediately put your raw meat in the fridge. Don’t leave it on the bench top at room temperature.

Keep raw meat and poultry away from ready-to-eat foods

It’s also very important to keep raw meat away from other ready-to-eat foods that will not be cooked.
This reduces the chance of cross-contamination, which can happen when handling any type of raw meat.

• Wash your hands in hot soapy water and dry thoroughly before preparing food and after touching raw meat and chicken.
• Make sure juices from raw meat do not come into contact with other foods.
• Thoroughly clean all utensils, equipment and surfaces after preparing raw meat and poultry before contact with other foods.
• If possible use a separate cutting board specifically for raw meat.
• Store raw meat at the bottom of the fridge so it can’t drip onto other foods.

New Advice about Eating Seafood

　　For the general population:
“Increase amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.”
“Moderate evidence shows that consumption of about 8 ounces per week of a variety of seafood, which provide an average consumption of 250 mg per day of EPA and DHA, is associated with reduced cardiac deaths among individuals with and without pre-existing cardiovascular disease.”
“An intake of 8 or more ounces per week (less for young children), about 20% of total recommended intake of protein foods of a variety of seafood is recommended.” Pg. 39
For pregnant and breastfeeding moms:
"In addition to the health benefits for the general public, the nutritional value of seafood is of particular importance during fetal growth and development, as well as in early infancy and childhood.”
“Moderate evidence indicates that intake of omega-3 fatty acids, in particular DHA, from at least 8 ounces of seafood per week for women who are pregnant or breastfeeding is associated with improved infant health outcomes, such as visual and cognitive development.”
“It is recommended that women who are pregnant or breastfeeding consume at least 8 and up to 12 ounces of a variety of seafood per week, from choices that are lower in methyl mercury.”

Reason For Not Eating Out

　　This post might double as a “Reason For Why I Haven’t Posted In More Than a Week,” and it has to do mostly with travel. Both alternate titles, that is. I’m currently in Taipei, Taiwan, eating a breakfast of warm soymilk with a savory doughnut stick, and plotting my next victims of rapacious culinary tourism in order to compile an excess of recipes for a book I plan to write. (Yes! More on that to come!)
This brings me to a Reason of the Month that might seem contradictory to the cause: when you do eat out, you’ll feed your mind, too. Many have asked if I do eat out now, in the aftermath of two years of forging a strictly home-cooked way of life. I admit that yes, I do occasionally — and I enjoy treating those occasions as something to savor, a special occasion, indeed. It’s essentially the reason that I gave up the strict rule, aside from practical considerations. But when I do eat out, it’s different; it’s as mentally stimulating as it is physical.
Restaurants are a great feeding ground for ideas about ingredients, presentation, and cuisines. You might not be able to learn just how to produce a dish with step-by-step instructions, but then again, you can’t taste anything you read about in books, blogs or magazines. I don’t allow that it’s absolutely necessary in order to explore unfamiliar foods — that can be done in home environments, too — but it’s nonetheless an easy way to tap into new and exotic cuisines, especially when traveling.
When you know how to cook, you’ll be able to gauge what’s on your plate all the better, and reach new depths of appreciation for it (or the opposite). In fact, I don’t think anyone who comments about food in a restaurant can be in a very plum place to criticize if he or she never cooks for themselves. That’s like being a sportscaster and not knowing how to play the sport. The experience gleaned from so many times searing meat, or boiling eggs, or roasting carrots to caramelized perfection makes it easy to expand your repertoire and recreate dishes at home. Plus, it’s fun to contemplate all this while enjoying a restaurant meal.
So while I’m noshing on pig’s blood and stinky tofu snacks, just sit tight for some comprehensive recipe soon to come on those (ha, just kidding, I’ve got a keen eye on “stuff we like”). And I’m encouraged that all I’ve come to learn from cooking a lot will help bring them into good form in time. So, too, should you be on your next eating-out adventure — should you dare to deviate!

Food Industry take care childrens healthy

The Environmental Health Division licenses and inspects over 1000 food service establishments within Washtenaw County. The purpose of conducting these inspections is to ensure that safe food is being served to the public.

The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 out of 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. These illnesses and deaths cost Americans billions of dollars each year due to medical expenses and loss of productivity.

It is a shared responsibility of the food industry and the government to ensure that food provided to the public is safe. This shared responsibility extends to ensuring that consumer expectations are met and that food is unadulterated, prepared in a clean environment, and honestly presented.

Have you or your family recently been ill with vomiting and diarrhea? There is a good chance it was caused by a norovirus, commonly called "the stomach flu". Noroviruses are highly contagious viruses that cause nausea, vomiting, diarrhea and abdominal cramping. Some people also experience headache, low grade fever, and body aches. Symptoms usually last for 24 to 48 hours.

        An enormous amount of time and money is spent in the European Union on addressing a range of fundamental health, social and economic challenges.

        However, policy-makers have still not woken up to the positive impact that breakfast can make in these areas by helping:

• To prevent obesity
• Decrease the risk of heart disease
  and improve general health
• Increase cognitive ability and concentration
• Boost energy levels and kick-start your metabolism.

        To ensure that we enjoy the full benefits of breakfast, the campaign is urging the European Union and Member States to:

• Include “eat breakfast every day” in public health information campaigns
• Have “eat breakfast every day” added to all lists of standard nutrition advice tips
• Include the importance of breakfast in school curricula
• And encourage employers to promote breakfast to their employees

         It’s about time that Europe’s policy makers woke up to the benefits of breakfast.

It is important that products are safe to eat

Meal planners are another great benefit of some whole foods locations websites. These planners are intended to help consumers create healthy meals for their entire family. Recipes and shopping lists can be created from the meal planners which are usually available in PDF format for easy printing. Nutritional guides are also on many of these websites and provides a comprehensive break down of the nutritional value of different types of produce, meats and grains.

Brochures, pamphlets and easy to understand food guides can be found at larger whole foods locations. This type of reading material can be very beneficial for individuals who are on strict diets like gluten-free or even diabetic diets. These booklets contain information on products that are safe to eat as well as ingredient and nutritional facts of these items,check them out at your local whole foods locations.

The bread looked very enticing! I kept walking past it and then gave in to my temptation. I just couldn’t wait for my husband and child to return home, so I sat down and ate a warm slice of banana bread, washed down with a glass of apple cider and it was pure bliss! This gluten-free banana bread is moist and flavorful. It makes a great snack or dessert and it can also be served for breakfast with some fresh fruit. My toddler loved it too. He was grinning from ear to ear when I served him the bread. And my husband was grinning, too!

This recipe is easy, delicious, economical and gluten free. Not to mention, it is fantastic for this time of year! And now that Halloween is approaching, I am inspired to try some gluten-free pumpkin bread.

So I guess I answered my own question. I have discovered that gluten-free desserts can be utterly fabulous and I can’t wait to try more. Do you know of any gluten-free pumpkin bread recipes or other gluten-free goodies?

Take More Care to eating of children

WIC (Women, Infants and Children) is a program of the United States Department of Agriculture that serves low income, "nutritionally at risk" participants. Nutritional risk must be determined by a health professional and must be in accordance with criteria established by the WIC program. The targeted population is women who are pregnant, non-breastfeeding postpartum or breastfeeding women, infants (up to first birthday) and children up to fifth birthday.

• 　　Work for low wages
• 　　Are unemployed or work part-time
• 　　Receive Temporary Aid to Needy Families (TANF), General Assistance (GA), or other public assistance payments

Are elderly or disabled and live on a small income and do not have more than $2,000.00 in savings and other resources ($3,000.00 for households with at least one individual age 60 or older).

The amount of benefits are based on the thrifty Food Plan, which is an estimate of how much it costs to buy food to prepare nutritious low-cost meals. Once determined eligible, participants may purchase supplemental nutritious foods and receive nutrition education and counseling at WIC clinics. Applicants must meet income guidelines, but persons receiving Food Stamps, Medicaid or TANF (Temporary Assistance to Needy Families) may qualify automatically. Funding for this program is limited.
　　
Under supervision of USDA's Food and Nutrition Service, state public assistance agencies run their program through their local county offices. The Monmouth County Division of Social Services administers The Food Stamp Program for residents of Monmouth County. The School Breakfast Program and the National School Lunch Programs are programs of the United States Department of Agriculture (USDA). In New Jersey, both programs are administered by the Bureau of Child Nutrition Programs of the New Jersey Department of Agriculture.

Crack the eggs and place them in a separate

Preheat the oven to 350°F. Peel the bananas and place them in a small bowl. I find that really ripe bananas work best for this recipe. Mash the bananas until they turn into a smooth puree, about one cup. I used a fork to mash my bananas and it worked just fine.

Crack the eggs and place them in a separate, large bowl and beat them. Add the apple sauce, olive oil and vanilla extract to the eggs and mix together. Use whatever applesauce you like. I use organic apple sauce made from apples only (no additives). Slowly mix the bananas into the other wet ingredients and mix until smooth.
In a medium-sized bowl, add the dry ingredients: gluten-free baking flour, cane sugar, brown sugar, baking soda, cinnamon and salt. Mix the dry ingredients and then add them to the wet ingredients and stir. Note that the texture of the batter will be soft. Its softer batter than you would expect, but trust me when I say that it will turn into bread when baked in the oven. At this point, you can add nuts, raisins or chocolate chips to the batter, but I left my banana bread plain.

3 ripe bananas
1 egg and 2 egg whites
1/2 cup applesauce
1/3 cup olive oil
1 teaspoon vanilla extract
Dry Ingredients
2 cups gluten-free baking flour
½ cup organic cane sugar
½ cup organic light brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt

Grease a loaf pan. I used a 9” x 4 1/2” bread pan. Pour the batter into the pan. Then, place the pan in the center of the warm oven and bake the bread for approximately 50-60 minutes. Oven times may vary, so in order to know if it’s done, stick a toothpick into the middle of the bread until it comes out clean. Once the bread has been baked, let it sit for 10 minutes to cool. Then, flip the loaf pan over and let the bread rest on a wire rack.

Seafood is any of the sea animal

Seafood is any of the sea animal, seaweed, that served as a great food for your appetite, dine. According to the source information, seafood is a source of protein in many diets around the world, many people like eat seafood and different style of cooking bring the different freshness and natural taste for the seafoods.

Fish, prawn, shellfish, seaweed, crab are type of the seafoods. Some people make the seafood as prawn cocktail for the great event such like birthday, celebration and so on. Below are some photos about the seafoods, that collected from my email.Tomato prawn seafood, steam cook with onion.

A bowl of fresh and mixed up seafoods. Consists of tiger prawn, squid, vegetables, preparing for the steamboat.

 

Marketing of Sea Foods

With most of Chile close to the Pacific Ocean, seafood In Chile is almost always bought and served fresh. Chilean fish and shellfish (marisco), shrimps, scallops, clams, sea bass, and the very tasty conger (congrio); pictures, Spanish words below.

See also Donde Augusto restaurant at the Central market.The Mercado Central is located three blocks north of Plaza de Armas in Santiago Centro, an easy walk for most sightseers in the plaza. Mercado Central is a large market that offers a wide variety of fish and shellfish on ice.

Nearby, a separate area is given over to seafood restaurants and, across the Puente Cal y Cantro and the Rio Mapocho, you'll find La Vega Central vegetable and fruit market. Mercado Central is open 6 a.m. to 4 p.m. Sunday to Thursday, 6 am-8 p.m. on Fridays, and 6 am-6 pm on Saturdays. On a map, look for Santiago Centro, then the mercado, north from the University of Chile.

El Encanto de Renaca (ren-YAK-ah) is a beachfront sea food restaurant in the coastal community of Renaca, just north of Vina del Mar on the Bay of Valparaiso. It seems a popular spot for tour buses from across Chile and from Argentina and Brazil.

We ordered a special seafood sampler so both my guide and I would be sure we were referring to the same seafood when assigning it a name.This seafood platter was served with a selection of three sauces: Mayonnaise (yellow); American dressing (red color is called French dressing in North America); and a dark sauce that I cannot identify.

Best cooking breakfest for you

When choosing what to put in your basket, look for heads that are uniform in color with no spots or bruises. Cauliflower will keep for a couple of days in the refrigerator but for the best flavor, cook soon after buying.

Cauliflower is an ideal crudité. Its mild flavor lets you enjoy whatever dip you like and its sturdiness will never disappoint. Break a head of cauliflower into medium-sized florets and serve with your favorite creamy dressing. Steam cauliflower and puree or mash with just enough milk to make smooth for an alternative to mashed potatoes. Season with salt and pepper or add a favorite fresh herb. Add small cauliflower florets to a pot of your favorite chicken or turkey soup instead of noodles.

Make a bright and tasty bowl of pan-steamed cauliflower with our Zesty Spiced Cauliflower recipe.  For a busy weeknight, try this colorful one-pot salmon and rice pilaf with cauliflower: Wild Coho Salmon with Sunshine Rice. Add cauliflower florets to your favorite chili recipe or try ours for Bison Chili. Sauté small cauliflower florets in olive oil with sliced garlic until golden and tender. Toss with fresh chopped thyme and a splash of lemon juice just before serving. Or, sauté in coconut oil and stir in a pinch of ground curry, cumin and ginger. Serve topped with toasted coconut. Cauliflower purees to make a silky smooth soup.

Simply sauté onion, garlic and cauliflower until golden. Add vegetable or chicken broth and heat to a boil, simmering until cauliflower is tender. Puree in a blender and season to taste or try our Creamy Curried Cauliflower Soup. Make our Spicy Cheddar-Jack Cauliflower Dip for fall football watching! Roast it! Preheat oven to 400°F and toss 1 head cauliflower, separated into florets with olive oil, salt and pepper and a teaspoon of caraway seeds. Roast until golden and tender, stirring occasionally.

Helping our local partners purchase more animals

In 2007, we launched the Local Producer Loan Program with a commitment to fund up to $10 million dollars in low-interest loans to provide local producers with access to the tools and resources they need to expand their businesses. Whether it’s helping our local partners purchase more animals, invest in new equipment or convert to organic production, we want to help them all shine. Best of all, supporting local business means keeping money in the pockets of growers in the communities we serve.

When it was first opened its doors as a small natural and organic retailer in 1980, local producers were the lifeblood of our business. 30 years and more than 300 stores later, that fact still rings true. We know what it feels like to be a small business with a big vision and understand that local businesses (even with the highest quality products and a strong business plan) sometimes need a hand to turn their dreams into reality.

Our local producers are total rock stars. Their creativity, ingenuity and absolutely delightful products are a constant source of inspiration for us. Judging by sales, we know they are a favorite of yours, too! Helping them do more became a goal for foods market a few years ago and as of this month, we’ve funded more than $5 million in low-interest loans through our Local Producer Loan Program to help them grow their businesses.
To celebrate the $5 million mark, we’re giving away a basket filled with culinary treasures from several of our loan recipients!

This is your chance to experience some of the fabulous products made by passionate small producers that aren’t available in your neck of the woods. Just post a comment below by October 21 telling us what your favorite local product is and why, and you’ll have a chance to win! We’ll choose one lucky commenter at random to receive the basket.

Italian Salami

Many years and bottles of wine have passed since I’ve enjoyed that flavor, but recently I tasted something so similar it deserves attention! Whole Foods Market has recently started working with Olli Salumeria Americana. The founder, Olliviero Colmignoli, moved from Italy to Virginia with the intention of producing high quality, authentic prosciutto and Salumi products that are 100% made in America, with all the authenticity of the best Italian producers. He hit the mark, in my opinion, and if anyone has ever known a similar home craftsman like the one I mentioned above, then this product is worth a try for comparison. By the end of this year, Olli’s products will be available in all of our US regions.

Jeremy, one of our national meat buyers, has worked for Whole Foods Market since 2007 and brought with him not only a range of past experience but his enthusiasm for helping to create and maintain a meat program that is held to the highest standards from farm to fork.

Have you ever tasted an authentic Italian salami? You know, the ones that you see hanging in the window of an old-fashioned meat shop, encased in that strange but enticing white substance. My first salami experience came straight from the basement of a house belonging to an experienced butcher I used to work with. He always had some dried meats hanging from the basement ceiling with butcher string. They were as bold flavored and well textured as any meat that I have ever tried. Simply peel back the casing and step back in time to a traditional preservation method that heightens a freshly ground and flavored pork mixture to the sophisticated level of a finely aged cheese (which should definitely be on the same plate when indulging!).

The food pizza

History. Pizza may not be a strictly Italian offering; unleavened bread that was seasoned with olive oil and spices was on the menu many years before in Ancient Egypt, Greece and Rome. The familiar pizza that is served up at your local pizzeria or out of your own freezer is akin to the pies that were first baked up in Naples, Italy in the latter part of the 19th century by baker Raffaele Esposito who concocted the dish for royal guests.

The ingredients for Esposito's original pizza pie were inspired by the red, white and green colors of the Italian flag and are represented through the colors of the tomatoes, mozzarella and basil. It was Italian monarch King Umberto and his Queen Margherita whom were the esteemed dinner guests; the two royals were so impressed by the dish that they went on to spread the word about it to others, and thus a food phenomenon was born. It did not take that long for pizza to arrive in the U.S. as Italian immigrants begun to settle in Chicago and New York and established small restaurants and cafes that served pizza in the early part of the twentieth century. Soldiers returning from WWII who had served in Italy and developed a taste for the beloved pie helped to spur on the popularity of pizza in the U.S. That popularity begun to grow throughout the 20th century, and now 94% of all Americans eat pizza regularly.

Toppings. The toppings of the pizza are arguably its biggest selling point. In the United States, pepperoni is considered to be the most popular topping, accounting for around 1/3rd of all pizza orders at restaurants that serve pizza; in fact, over ¼ of a million pounds of pepperoni is used on pizza in our country each year. Additional toppings of choice include Canadian bacon, green pepper, ham, Italian sausage, mushrooms, onion, pineapple and of course, extra cheese. And while the majority of folks prefer meat on their pizzas, around 1/3rd of all pizzas are ordered with vegetarian only toppings.

For those with a taste for the more exotic, everything from oysters to Cajun shrimp has also been offered up for pizza toppings in gourmet pizzerias around the country. Around the world, pizza toppings can range from eel and squid in Japan to green peas in Brazil. Sardines and onions are favorite pizza toppings in Russia while in Costa Rica, coconut is commonly used as a topping .

Preventing foodborne illness

In many parts of the world, this practice is still evoked while it is no longer considered to be necessary in the US.Since a medical screen is relied upon by some as a preventive measure, our scientific methods of developing food safety systems makes us have to evaluate the validity of this process. We must determine the reliability of results for preventing foodborne illness alone. In a food safety system, other communicable disease such as sexually transmitted disease, or strictly respiratory diseases like TB or influenza do not enter into the hazard analysis..In years past the practice in the US was to require a health certificate to work in the food industry.

While on the surface this sounds like something to consider, the use of medical evaluation of food workers was often done without specific tests, medical personnel relying on medical history and a physical exam. Without specific tests carriers of infection are difficult to detect, and such exams alone cannot predict future health status.

To be in conformance, tests must be specific for etiological agents of disease, be predictive of communicable disease status at time of employment and be relative to future health status.
Reliable tests provide the validity for a medical exam at time of employment. Tests for Salmonella typhi, Giardia, other protozoan and higher parasites, skin and upper respiratory infections (staph and strep) and other chronic or semi chronic disease (hepatitis A-D, mononucleosis) transmissible through food might be considered. In addition, triage of employees might be beneficial in a “hazard analysis” context as one might try to discriminate and sort between:

• 　　1) Those who are not infected and not likely to be infected in the future
• 　　2) Those who are likely to be infected in the future
• 　　3) Those who are likely to be infectious now
• 　　4) Those for whom immediate care might make a positive difference in outcome

The food safety and public health benefits of any medical-screening model needs to be tested before including it in a food safety management system.In the past, the medical screening of food workers has proven not to be predictive of future infectious status and both the public health and medical communities question its value in public health protection.