FSI Wiki Worksheet (updated 05/27/2015)
What information might help a public health professional investigate an outbreak associated with this product? The worksheet below is divided into categories to help organize and generate content ideas for the wiki.
- Key Facts (bullet pointed quick facts)
- Introduction (Basic topic information, i.e. botanical family, commodity group)
- Food borne Outbreaks (Pathogens associated with this food; contributing factors in outbreaks?)
- Production (Where or how much is produced in the US/imported?)
- Food Safety (Contamination risk, sanitization, safe consumption)
- Consumption (How much is consumed in the US? How is it consumed, if appropriate?)
- Nutrition (Nutritional, culinary, or cultural attributes)
- References (Please refer to the “Referencing with Zotero and Zotpress” tutorial video to learn about citing references within wiki articles)
- Genus and species, if applicable
- Plant family, if applicable
- Primary production areas in the U.S./import trends
- Provide references/links to data on production (e.g., USDA, FDA, PPOD)
- Provide a brief overview of foodborne outbreaks associated with this food in the U.S. (and other countries, if applicable).
- What pathogens associated with this food?
- Briefly describe important or notable outbreaks (and provide references).
- What factors contributed to these outbreaks? Mention any notable themes.
- Within the main “Production” heading, the subheadings can be specific to the article topic and is dependent on the author’s discretion.
- Food Production Level I
- Could be pre-harvest information: soil specifications, water or irrigation requirements, pest issues, possible wild or domestic animal access. If a processed food, could include ingredient information. What production questions should be asked in an investigation?
- Food Production Level II
- This might relate to harvest information: Is this crop hand harvested? Multiple crops per year? Usual time of harvest? Is field heat an issue? If processed food, is there an aging process? Packaging issues?
- Food Production Level III
- What are potential problems exist post-harvest? Is there a cold-chain requirement? How is this food distributed? What is the expected shelf-life? Do consumers mishandle?
- What are the safe handling recommendations for this food – in raw, prepared, and/or preserved form including storage temperatures and shelf-life?
- How much is consumed in the US? If applicable, how is this item consumed?
- What are the known health/nutrition attributes? Nutritional, culinary, or cultural attributes?
- The ‘Vancouver’ style of referencing has been used on previous entries, with references subscripted by number at the end of the sentence. Zotero is a free bibliographic software which can be used for organizing references.
- If an article is in progress, there are several different publishing options in the “Publish” box at the top right. Under “Status” there are three different options: Published, Pending Review, and Draft.
- These statuses can be changed throughout the writing process by the author’s discretion.
- Please note: If the article status is set to “Pending Review” or “Draft”, it will not appear on the list of articles or be a searchable.