Featured Data Visualization
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 reported multistate foodborne illness outbreaks linked to FDA-regulated products since FSMA was enacted.
The Pew Health Group and the Center for Science in the Public Interest address the safety of imported seafood and raw produce.
An overview of the complex pharmaceutical supply chain from manufacturing through distribution of the finished drug, and advances proposed policy solutions to help reduce the risks of counterfeit, adulterated and substandard drugs.
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.
A graphic illustrating checking account risks at a glance, from the report "Hidden Risks: The Case for Safe and Transparent Checking Accounts"
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.
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.
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.
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.