Featured Data Visualization
A Look Into Multistate Foodborne Outbreaks
In January 2011, President Obama signed the FDA Food Safety Modernization Act (FSMA) into law, signaling the first major update to our nation’s food safety framework since the Great Depression. This interactive graphic represents the most widespread multistate foodborne illness outbreaks linked to FDA-regulated products since FSMA was enacted.
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Long on Words, Short on Protections – the Need for a Disclosure Box
Based on a study of checking account terms and conditions in April 2011, Pew developed a model disclosure form for checking accounts, similar to a nutrition label for food or a Schumer Box for credit card offers.
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Checking Account Risks at a Glance
A graphic illustrating checking account risks at a glance, from the report "Hidden Risks: The Case for Safe and Transparent Checking Accounts"
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The FDA Food Safety Modernization Act
President Barack Obama signed the "FDA Food Safety Modernization Act" into law on January 4, 2011. This interactive graphic explains the key benefits from the law that consumers should expect to see in five important areas.
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2010 Foodborne-Illness Outbreaks by Pathogen Linked to FDA-regulated Foods
Foodborne-illness outbreaks have been in the news all year. The recent recall of more than a half-billion eggs contaminated with Salmonella Enteritidis (SE) – which has reportedly resulted in more than 1,600 infections nationwide in 2010, to date, according to the U.S. Centers for Disease Control and Prevention (CDC) – is just the latest instance in which a common food has posed a serious public-health risk.
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Health Impact Assessments
Health impact assessments (HIAs) use a flexible, data-driven approach that identifies the health consequences of new policies and develops practical strategies to enhance their health benefits and minimize adverse effects.
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Pathways for Transferring Antibiotic Resistant Bacteria from Farm Animals to Humans
There are four major pathways in which resistant bacteria can spread from animals to humans. Most commonly, consumers or workers handling contaminated meat can acquire the bacteria on their skin or in a cut.
