Food Borne Illnesses

Manju Roy(Ph.D. Epidemiology &Public Health-8165)Dr. Howard Rubin,2011

Walden University

This presentation is intended for employees who handle food for the public in supermarkets and restaurants. Awareness of foodborne illnesses are poorly understood and origin of outbreaks are unknown

Today’s Presentation will cover food borne illnesses its origin, causes, prevention ,laws and agencies responsible for food safety and its regulation. In the end of this discussion you will be familiar with all techniques and laws to food safety.

Introduction

Intake of Contaminated Food with:

Bacteria

Viruses

Parasites

Toxin

Pesticides

Inorganic Chemicals

Organic Chemicals (http://www.cdc.gov)

Causes of Food Borne Illnesses

Components of Food Safety in Supermarkets and Restaurants are:

Employee training.

Food sampling and testing for contaminations

Plan review for food Services.

Pest control services

Food Inspection Services

Outbreaks of E. coli infections in Hamburgers in 1997

New law called HACCP was imposed by Clinton Administration(Kassenborg et al,2004).

Food Safety In Public Places

Sewage water in irrigation.

Employee health practices

Poor sanitary services.

Lack of wildlife monitoring and control.

Exposure to warm storage temperature.

Source of Contamination For Food Borne Illnesses

Preparation and Storage on farms.

Poor hygiene practice's

Toxins of S.Aureus spread from wounds& cuts

No Regular hand washing

Improper Storage Ref: http://www.cdc.gov

How do food borne agents spread in Restaurants and Supermarkets..

47.8 million illnesses 127,839 Hospitalization 3,037 people Deaths 1,027,561 Salmonella cases 965,958 Clostridium cases

Campylobacter 845,024 cases (http://www.foodborneoutbreaks)

Epidemiology of Food borne Illnesses In USA Per Year

Amount of agent consumed to onset symptoms

Salmonella and Shigella need 1 million to 1 billion organisms for symptoms,1to 4 days for incubation

Parasites like Amoeba need 1 to 4 weeks

Viruses need 24 to 48 hours(Moeller, 2005)

Infectious Dose

Proper storage of food at Required Temperature.

Refrigerator temperature set at 40 degree Fahrenheit

Freezer temperature at 0 degree Fahrenheit

Cold Food at a 41 Degree Fahrenheit or below

Thermometer in refrigerator and freezer

Disinfect Freezer and refrigerators with disinfectants

Clean and disinfect countertops regularly.

FOOD STORAGE GUIDELINES FOR RESTARUTANTS AND SUPERMARKETS

Exercising care in processing

An effective sanitation program

Other factors include:◦ Safer water supply ◦ Adequate garbage refuse disposal ◦ Proper waste water and sewage disposal ◦ Effective rodent and insect control ◦ Equipment and facilities ◦ Personnel training and habits◦ Standards, regulations, enforcement, and monitoring.

Components of Effective Sanitation System

Clean consumable marketable products.

Preservation, and distribution.

Improvement in food quality

Extra nutrients like vitamins

Reduce food borne diseases(Norton et al.2001)

Food Processing Industries

Cutting board of nonporous materials.

Clean Vehicle for transportation

Refrigerated vehicles for transport of perishable food products

Refrigerated vegetables storage

Equipment and facilities

Personnel hygiene

Antimicrobial cleaners , cleaning rags and sponges

Hand washing

Training in food storage, garbage disposal, insects and rodent control.

Personnel training and habits.

United States Hazard Analysis and Critical Control (HACCP) based on Seven Principles

1.Analyze potential Hazards

2.Determine Critical Control Points(CCPs) 3.Establish Critical limits

4.Establish monitoring procedures

5.Establish corrective actions

6. Establish Verification procedures.

7.Establish record-keeping and documentation procedures.

Standards and regulations.

Department of Health Services: Food and Drug Administration. Regulates food labeling Safety of food and food additives Inspection of food processing plants & food selling places Controls food contaminants Establishes food standards.

Center for Disease Control and Prevention

Analyzes and Control diseases.

Federal Agencies responsible for the safety of U.S. food supply.

National Institutes of HealthHealth

Department of Agriculture Monitors: Pesticides Microbial and water borne contaminants Food Safety and Inspection ServiceMeat, poultry, and eggs

Animal and Plant Health Inspection Service Imported foods

Other Agencies Monitor and InspectFood Products

Food Safety and Inspection Service

Meat, poultry and plant produce

Human Nutrition Information Service

Standard tables for the nutritive value of foods educational materials related to food for consumers.

Department of Agriculture

Food advertising.Food additives PesticidesNew Animal DrugsColor AdditivesProhibited SubstancesEnvironmental Protection AgencyNational Marines Fisheries ServiceNew Animal Drug.

Federal Trade Commission

Gather data on food borne illnesses.

Investigate food borne illnesses and outbreaks.

Monitor the effectiveness of prevention

Work closely with food safety agencies

Food Safety and Inspection Service of the U.S. Department of Agriculture.

Build State Department Epidemiology, laboratory and environmental health.

CDC’s Role in food safety

Salmonella outbreaks in Germany

E.Coli epidemic strain isolated in Massachusetts, Michigan ,Wisconsin , North Carolina

E.Coli infections reported from cows and goat milk cheese in California, Nevada and Washington D.C.(http://www.CDC.gov)

Investigation of recent Bacterial outbreaks in April 2011

Meat and Poultry have Salmonella infections

Cookie dough's

Other microbes are Clostridium, Shigella, Vibrio cholerae and Parasites(http://www.fsis.usda.gov/fact )

Epidemiology of food borne illnesses in Ice creams, desserts

Aspergillus flavus

Alterneria

Fusarium moniliformie

Myrothecium

Trichoderma

Fumitremorgen B, Paxilline, Penitrem A, Verrucosidin, and Verruculogen

An outbreak in USSR in World War 2, killed 5,000 people with contaminated mycotoxins in peanuts maize and other oil seeds.

Long term illness are neutropenia ,aplastic anemia, thrombocytopenia(Froquet et at,2001)

Food illnesses caused by Mycotoxins and Mycotoxicoses

Norwalk viral infection lack of surveillance

Human Enterovirus A,B,C &D

Human Rhinovirus A,B,C

Porcine Enterovirus

Hepatitis E

Rotavirus

Outbreaks of food borne and waterborne viral gastroenteritis.

Public Service Veterinary Surveying of Animal Products.

Tracing origin of illness and penalizing the place where outbreak started.

Removal of the products from the sale.

Power to control and law enforcement of veterinarians.

Prevention of Food Poisoning

1.Choose food processed for safety. 2.Cook food thoroughly 3.Eat cooked food immediately. 4.Store cooked food immediately. 5.Reheat cooked foods thoroughly. 6.Avoid contact between raw and cooked foods. 7.Wash hands repeatedly. 8.Keep all kitchen surfaces meticulously. 9.Protect foods from insects ,rodents, and other animals. 10.Use pure water.

Ten Rules for safe food preparation and consumption

U.S. Food supply safest in the world.

Long term effects are:

E.Coli causes kidney failure

Salmonella reactive arthritis and serious infections

Listeria and Campylobacter cause precipitating factor for a debilitating disease(Kaferstein,1997)

Long Term Effects of Bacterial Infections in food

Fight BAC in supermarkets and fast food restaurants by employees:

Clean: Wash Hands

Separate: Don’t cross contaminate

Cook: Cook to proper temperature

Chill: Refrigerate promptly

Safe Food Handling

60 retailers participate in this campaign with the Food and Drug Administration and CDC

Reminds consumers and sellers to shop for safe food

Reduces risk of Food Borne Illnesses

Be Food Safe

Food safe tips for supermarkets and restaurant's:

1.Partner with local media

2.Establish National Food Safety Education month.

3.Food safe message on business advertisements.

4.Display food safe posters in business logos as giveaways.

How can you help your customers and employees?

In today’s presentation we learned: Importance of Food Safety in Public Places Sources of Contamination Spread and Control of Infectious Agents Epidemiology of Food Borne Illnesses Laws and Agencies to Control infections in

Public places Personnel Training of Employees and

Prevention.

Conclusion: Today’s Highlights

1.Kassenborg,H.D.,Hedberg,C.,W., Hoekstra, M., Evans M.C., Chin, A.E., Ahuja, S.D., Slutsker,L., Farm Visits and undercooked Hamburgers are Major Factors for Sporadic Escherichia coli O157.H7 Infection Data from Case Control Study in 5 FoodNet Sites. Clinical Infectious Diseases Supplement (2004):38,271-278

2. Moeller, Dade(2005): Environmental health(3 Edition). Harvard Press

3.Norton,D., McCamey,M., Gall, Kenneth., Scarlett, J., Boor, K., Weidman M.(2001): Molecular Studies on the Ecology Of Listeria monocytogenes in the Smoked Fish Processing Industry. Applied Environmental Health 67(1), 198-205.

4.Froquet ,R., Sibiril,Y., Parent Massin, D.,(2001): Trichothecene toxicity on human megakaryocyte progenitors(CFU-MK).Human and Experimental Toxicology 20(2),84-89.

5. Kaferstein,A., Food safety: a commonly underestimated public health issue.(1997). World Health Statistics Quarterly 50(1/2):3.

References

Disease Resources:

http://www.cdc.govhttp://www.cdc.gov/foodborneoutbreaks/

Food Safety Resources:

http://www.fsis.usda.gov/factshttp://www.foodsafety.govhttp://www.fsis.usda.gov/factsheets.gov

http://www.befoodsafe.gov

Web Resources