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.