scholarly journals Foodborne Illness Outbreak Investigation for One Health Postsecondary Education

2021 ◽  
Vol 22 (2) ◽  
Author(s):  
Adrienne E. H. Shearer ◽  
Kalmia E. Kniel
Keyword(s):  
Postsecondary Education ◽  
One Health ◽  
Disease Outbreak ◽  
Foodborne Illness ◽  
Outbreak Investigation ◽  
Food Science ◽  
Foodborne Disease ◽  
Science Students ◽  
Game Features ◽  
Health Concepts

One Health concepts were incorporated in a foodborne disease outbreak investigation with game features of data presented as visual and manipulative clues. Postsecondary pre-veterinary medicine and animal biosciences students and food science students ( n  = 319) enrolled in an introductory animal and food sciences course over a 3-year period received a brief introduction to foodborne illness, an outbreak scenario, and investigative tasks to complete individually or in groups.

scholarly journals Incubation periods of enteric illnesses in foodborne outbreaks, United States, 1998–2013

2019 ◽  
Vol 147 ◽  
Author(s):  
S. J. Chai ◽  
W. Gu ◽  
K. A. O'Connor ◽  
L. C. Richardson ◽  
R. V. Tauxe
Keyword(s):  
United States ◽  
Incubation Period ◽  
Disease Outbreaks ◽  
Disease Outbreak ◽  
Outbreak Investigation ◽  
Foodborne Disease ◽  
Case Definitions ◽  
Viral Pathogens ◽  
Incubation Periods ◽  
Foodborne Outbreaks

Abstract Early in a foodborne disease outbreak investigation, illness incubation periods can help focus case interviews, case definitions, clinical and environmental evaluations and predict an aetiology. Data describing incubation periods are limited. We examined foodborne disease outbreaks from laboratory-confirmed, single aetiology, enteric bacterial and viral pathogens reported to United States foodborne disease outbreak surveillance from 1998–2013. We grouped pathogens by clinical presentation and analysed the reported median incubation period among all illnesses from the implicated pathogen for each outbreak as the outbreak incubation period. Outbreaks from preformed bacterial toxins (Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) had the shortest outbreak incubation periods (4–10 h medians), distinct from that of Vibrio parahaemolyticus (17 h median). Norovirus, salmonella and shigella had longer but similar outbreak incubation periods (32–45 h medians); campylobacter and Shiga toxin-producing Escherichia coli had the longest among bacteria (62–87 h medians); hepatitis A had the longest overall (672 h median). Our results can help guide diagnostic and investigative strategies early in an outbreak investigation to suggest or rule out specific etiologies or, when the pathogen is known, the likely timeframe for exposure. They also point to possible differences in pathogenesis among pathogens causing broadly similar syndromes.

The Minnesota Program for Prevention of Foodborne Illness: An Evaluation

1978 ◽  
Vol 41 (7) ◽  
pp. 556-558 ◽  
Author(s):  
THOMAS L. HEENAN ◽  
OSCAR P. SNYDER
Keyword(s):  
Quality Assurance ◽  
Education Program ◽  
Disease Outbreak ◽  
Foodborne Illness ◽  
Quality Assurance Program ◽  
Foodborne Disease ◽  
Course Content ◽  
Illness Prevention ◽  
Program Requirement

The Minnesota Quality Assurance Program for the Prevention of Foodborne Illness is a voluntarily attended, statewide education program to train foodservice owners. operators and managers in the methods of foodborne illness prevention. The education is conducted in 1-day seminars by trained sanitarians and foodservice personnel. It prepares the student to write a Quality Assurance (QA) program for his/her establishment to assure that there is no possibility of a foodborne disease outbreak. Certification is based on the approval of the Quality Assurance program. An evaluation after 9 months of operation indicates that most instructors performed adequately. Course content, including microbiological training, was well received. The QA written program requirement was supported by both instructors and students. Students strongly supported a recommendation that the QA document he mandatory for all foodservices and used as the basis for regulatory inspections.

Foodborne disease outbreak investigation

2021 ◽  
pp. 93-116
Author(s):  
Justin Falardeau ◽  
Karen Fong ◽  
Siyun Wang
Keyword(s):  
Disease Outbreak ◽  
Outbreak Investigation ◽  
Foodborne Disease

scholarly journals Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998–2013

2016 ◽  
Vol 145 (3) ◽  
pp. 523-534 ◽  
Author(s):  
K. M. ANGELO ◽  
A. L. NISLER ◽  
A. J. HALL ◽  
L. G. BROWN ◽  
L. H. GOULD
Keyword(s):  
Surveillance System ◽  
Disease Outbreaks ◽  
Disease Outbreak ◽  
Foodborne Illness ◽  
Annual Number ◽  
Common Source ◽  
Foodborne Disease ◽  
Contributing Factors ◽  
Food Workers

SUMMARYAlthough contamination of food can occur at any point from farm to table, restaurant food workers are a common source of foodborne illness. We describe the characteristics of restaurant-associated foodborne disease outbreaks and explore the role of food workers by analysing outbreaks associated with restaurants from 1998 to 2013 reported to the Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System. We identified 9788 restaurant-associated outbreaks. The median annual number of outbreaks was 620 (interquartile range 618–629). In 3072 outbreaks with a single confirmed aetiology reported, norovirus caused the largest number of outbreaks (1425, 46%). Of outbreaks with a single food reported and a confirmed aetiology, fish (254 outbreaks, 34%) was most commonly implicated, and these outbreaks were commonly caused by scombroid toxin (219 outbreaks, 86% of fish outbreaks). Most outbreaks (79%) occurred at sit-down establishments. The most commonly reported contributing factors were those related to food handling and preparation practices in the restaurant (2955 outbreaks, 61%). Food workers contributed to 2415 (25%) outbreaks. Knowledge of the foods, aetiologies, and contributing factors that result in foodborne disease restaurant outbreaks can help guide efforts to prevent foodborne illness.

Complaints of Foodborne Illness in San Francisco, California, 1998

2001 ◽  
Vol 64 (8) ◽  
pp. 1261-1264 ◽  
Author(s):  
MICHAEL C. SAMUEL ◽  
DIANE PORTNOY ◽  
ROB V. TAUXE ◽  
FRED J. ANGULO ◽  
DUC J. VUGIA
Keyword(s):  
San Francisco ◽  
Communicable Disease ◽  
Disease Outbreaks ◽  
Control Unit ◽  
Population Based ◽  
Disease Outbreak ◽  
Foodborne Illness ◽  
Surveillance Systems ◽  
Foodborne Disease ◽  
Health Authorities

Foodborne diseases are an important public problem affecting millions of Americans each year and resulting in substantial morbidity and mortality. Many foodborne infections occur in outbreak settings. Outbreaks are often detected by complaints from the public to health authorities. This report reviews complaints received by the San Francisco Department of Public Health involving suspected foodborne illness in 1998. Although such foodborne complaints are commonly received by health officials, we provide the first review of population-based data describing such complaints. We use a broad definition of a foodborne disease outbreak. We judged a complaint to be a “likely foodborne disease outbreak” if it involved more than one person and more than one family; no other common meals were shared recently by ill persons; diarrhea, vomiting, or both was reported; and the incubation period was more than one hour. In 1998, 326 complaints of foodborne illness, involving a total of 599 ill people, were received by the Communicable Disease Control Unit in San Francisco. The complaints involved from 1 to 36 ill persons, with 61% involving one ill person and 25% involving two ill persons. Of the 126 reports involving illness in more than one person, 77 (61%) were judged to be likely foodborne disease outbreaks. Three of these 77 outbreaks had been investigated prior to our review. This project confirms that more foodborne disease outbreaks occur than are reported to state and national outbreak surveillance systems. Our review of the San Francisco system highlights opportunities for gleaning valuable information from the foodborne disease complaint systems in place in most jurisdictions.

scholarly journals A foodborne disease outbreak investigation experience in a College in Lusaka, Zambia, 2017

2018 ◽  
Vol 29 ◽  
Author(s):  
Fred Kapaya ◽  
Francis Dien Mwansa ◽  
Patrick Sakubita ◽  
Angela Gama ◽  
Nelia Langa ◽  
...  
Keyword(s):  
Disease Outbreak ◽  
Outbreak Investigation ◽  
Foodborne Disease

scholarly journals A foodborne disease outbreak in man due to fish consumption possibly containing phycotoxins in Bombay, India

1988 ◽  
Vol 1988 (28) ◽  
pp. 37-39 ◽  
Author(s):  
R.V. BHAT ◽  
S. GAUTAMI ◽  
R. B. SASHIDAR ◽  
A. G. LAKHANI
Keyword(s):  
Fish Consumption ◽  
Disease Outbreak ◽  
Foodborne Disease

scholarly journals Foods implicated in U.S. outbreaks differ from the types most commonly consumed

2021 ◽  
Author(s):  
LaTonia C Richardson ◽  
Dana Cole ◽  
R Michael Hoekstra ◽  
Anangu Rajasingham ◽  
Shacara D Johnson ◽  
...  
Keyword(s):  
General Population ◽  
Food Consumption ◽  
Lower Risk ◽  
Disease Outbreak ◽  
Foodborne Disease ◽  
Outbreak Investigations ◽  
Chicken Eggs ◽  
The U.S

Foodborne disease outbreak investigations identify foods responsible for illnesses. However, it is not known the degree to which foods implicated in outbreaks reflect the distribution of food consumption in the U.S. population or the risk associated with their consumption. To examine this, we compared the distribution of foods in 24 categories implicated in outbreaks to the distribution of foods consumed by the U.S. population. Beef, chicken, eggs, fish, herbs, mollusks, pork, sprouts, seeded vegetables, and turkey were implicated in outbreaks significantly more often than expected based on the frequency of their consumption in the general population, suggesting a higher risk of contamination or mishandling from foods in these categories than in others. In contrast, pasteurized dairy, fruits, grains-beans, oils and sugars, and root/underground vegetables were less frequently implicated in outbreaks than they were consumed in the general population, suggesting a lower risk for these food categories.

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