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The Anatomy of Food-borne Disease Outbreaks In New York : A Study of the Food Service Establishment
Ifeanyi Malu, Ph.D. StudentWalden UniversityPHBH 8165-1
Instructor: Dr. Robert MarinoFall, 2011
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Learning Objectives
By the end of this presentation, stakeholders will be ableto : Describe the environmental causes of disease outbreaks. Define the environmental causes of disease outbreaks. Recognize the challenges posed by food-borne disease outbreaks in the
state. Develop strategies for the preservation and handling of food, understand
the importance of sanitation and personal hygiene, and distinguish between the types of state laws, local ordinances and federal Act.
Design a training program for its workers in order to maintain competitive advantage, increase customer satisfaction and adopt the inclusion of calorie information on food menus.
Implement motivational action within and across food services centers in order to affect changes in the industry
National Food-borne Disease Outbreak in the U.S.-1993-1997
550 food borne illness outbreak from 1993 to 1997 40 percent of these outbreak were attributed to food service
outlets
Selman, C. A., & Green, L. R. (2008). Environmental health specialists' self-reported food borne illness outbreak investigation practices. Journal of Environmental Health, 70(6), 16–21.
Overview of Outbreaks in the U.S. 2007
497 outbreaks resulting in 12,767 illnesses Bacteria caused 259 outbreaks and 6441 illnesses Virus caused 199 outbreaks with 6120 illness Chemical agents caused 34 outbreak and 141 illnesses Parasites caused five outbreak with 65 illness
Center for Disease Control and Prevention (August,2010).Surveillance of Foodborne Disease Outbreak –United States. Retrieved October 9, 2011 from http://www.cdc.gov/mmwr/pdf/wk/mm5931.pdf
Overview of 2006 Foodborne Disease Outbreaks In New York
84 foodborne disease outbreak reported 1,834 cases of foodborne illness 124 people hospitalization 42.3 % foodborne illness associated with calicivirus
outbreak 33 foodborne disease outbreak attributed to bacterial
illnessNew York State Department of Health( April 2006). Foodborne Disease Outbreak in
New York State,2006. Retrieved October 1,2011 from http://www.health.state.ny.us/statistics/diseases/foodborne/outbreaks/2006/2006_outbreak_report_bw.pdf
Overview of 2006 Foodborne Disease Outbreaks In New York
Salmonella species accounts for 15 of the 33 bacterial outbreak
11 calicivirus outbreak recorded 3 cases of V. parahaemolyticus confirmed 2 cases of V. parahaemolyticus suspected
New York State Department of Health( April 2006). Foodborne Disease Outbreak in New York State,2006. Retrieved October 1,2011 from http://www.health.state.ny.us/statistics/diseases/foodborne/outbreaks/2006/2006_outbreak_report_bw.pdf
Analysis of Etiology
Etiology was confirmed in 53.6% of the 84 outbreaks in 2006 Suspected etiology was documented for 9.5% Unknown etiology was identified for 36.9% From 2001-2005, 274 outbreak reported 28 Confirmed etiology were bacterial (62.2%) 8 confirmed etiology were viral(17.8%) 6 confirmed etiology were chemical(13.3%)
New York State Department of Health( April 2006). Foodborne Disease Outbreak in New York State,2006. Retrieved October 1,2011 from http://www.health.state.ny.us/statistics/diseases/foodborne/outbreaks/2006/2006_outbreak_report_bw.pdf
Mortality and Morbidity Rate in 2006
In 2006, no food-borne related death were reported in the state
In 2005, one death was reported in the state 124 food-borne disease hospitalization in 2006 In 2005, 38 hospitalization was reported 65.6% of morbidity were calicivirus 16.5% of morbidity caused by salmonella 8.0% of morbidity caused by perfringens
New York State Department of Health( April 2006). Foodborne Disease Outbreak in New York State,2006. Retrieved October 1,2011 from http://www.health.state.ny.us/statistics/diseases/foodborne/outbreaks/2006/2006_outbreak_report_bw.pdf
In-Year Temporal Trend in NYS
Disease outbreak peaked in June,July and August of 2006 13.1% in June, 15.5 % in July and 11.9% in August November witnessed about 10.7% in foodborne disease
outbreak in 2006 In 2006, salmonella caused 32.5% of the 40 foodborne
disease between May and August From 2001 through 2005, salmonella species were
associated with 24.1% of the 108 outbreak in the summer months
New York State Department of Health( April 2006). Foodborne Disease Outbreak in New York State,2006. Retrieved October 1,2011 from http://www.health.state.ny.us/statistics/diseases/foodborne/outbreaks/2006/2006_outbreak_report_bw.pdf
Method of Food Preparation in NY
Cook/serve food caused 22.6 of disease outbreaks of the 84 outbreaks in the state,
Solid masses with potentially hazardous foods account for 14.3% of the 84 outbreaks
Seafood caused 9.5% of the outbreaks Starchy food caused 8.3%
New York State Department of Health( April 2006). Foodborne Disease Outbreak in New York State,2006. Retrieved October 1,2011 from http://www.health.state.ny.us/statistics/diseases/foodborne/outbreaks/2006/2006_outbreak_report_bw.pdf
New York State Laws
Article 17-B Licensing of Food Salvagers Article 17 Food and Food Products Article 5B Sale of Meat and Article 5D Sale of Poultry and
Poultry Products Article 5A Licensing of Slaughterhouses Article 20-C Licensing of Food Processing Establishments
New York State Department of Agriculture(n.d.). NYS Food Safety Rule and Regulations. Retrieved October 1,2011 from http://www.agriculture.ny.gov/FS/industry/circs.html
New York City Ordinances
Health Code regulations and Chapter 23, Title 24 Rules of the City of New York.
The New York City Smoke-Free Air Act 2002
New York City Department of Health. (n.d.). Food safety and community sanitation. Retrieved September, 29,2011 from http://www.nyc.gov/html/doh/html/inspect/insp-scoring.shtml
Food Protection Course in NYC
Satisfies the provision of the state law Requires that food service mangers be certified in food
protection Managers are issued a certificate Online classes conducted in English, Spanish and
Chinese
New York City Department of Health(n.d.). Food protection courses. Retrieved October 2,2011 from http://www.nyc.gov/html/doh/html/hany/hanyfood.shtml
Food borne reporting system in the U.S.
Electronic Food borne Outbreak Reporting System (EFORS) National Antimicorobial Resistance Monitoring System National Electronic Norovirus Outbreak Network National Notifiable Disease Surveillance System Foodborne Outbreak Surveillance Contributing Factors Surveillance
Center for Disease Control and Prevention. (2011). Foodborne illness Surveillance Response and Data System. Retrieved September 1, 2011 from http://www.cdc.gov/foodborneburden/surveillance-systems.html
Selman, C. A., & Green, L. R. (2008). Environmental health specialists' self-reported food borne illness outbreak investigation practices. Journal of Environmental Health, 70(6), 16–21.
Food borne Surveillance system in the NYS
New York State Department of Health Foodborne Disease Surveillance System
New York State Department of Health( April 2006). Foodborne Disease Outbreak in New York State,2006. Retrieved October 1,2011 from http://www.health.state.ny.us/statistics/diseases/foodborne/outbreaks/2006/2006_outbreak_report_bw.pdf
Foodborne illness and their causes
Bacterial infections Campylobacter Dysentery Salmonellosis Gastroenteritis
Moeller, D. (2011). Environmental Health. 4th ed. Cambridge: MA. Harvard University PressFDA (N.D.). Bad bug book: Introduction foodborne pathogenic. Retrieved September 1,2011 from
http://www.fda.gov/Food/Food Safety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm
Foodborne illness and their causes
Viral Infections Norwalk-like viruses Infectious hepatitis Bovine spongiform encephalopathy (BSE)
Moeller, D. (2011). Environmental Health. 4th ed. Cambridge: MA. Harvard University Press
FDA (N.D.). Bad bug book: Introduction foodborne pathogenic. Retrieved September 1,2011 from http://www.fda.gov/Food/Food Safety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm
Foodborne Illness and their Causes
Toxins Staphylococcus aureus Clostridium botulinum Escherichia coli. E. coli Brevtoxins
Moeller, D. (2011). Environmental Health. 4th ed. Cambridge: MA. Harvard University PressFDA (N.D.). Bad bug book: Introduction foodborne pathogenic. Retrieved September 1,2011
from http://www.fda.gov/Food/Food Safety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm
Food Poisoning in the U.S.
48 million reported being sick( 1 in 6 Americans) 3000 die each year 76 million suffer food-borne disease each year 31 pathogen caused 9.4 million illness Unspecified agents caused 38.4 million illness
New York Times (2010). Food safety. Retrieved October 10, 2011 from http://topics.nytimes.com/top/reference/timestopics/subjects/f/food_safety/index.html
Center for Disease Control and Prevention. (2011). Estimates of foodborne illness in the United States. Retrieved October 1,2011 from http://www.cdc.gov/foodborneburden/index.html
Preservation and Handling
Cooking Canning Drying and dehydration Preservatives Refrigeration Freezing Pasteurization
Moeller, D. (2011). Environmental Health. 4th ed. Cambridge: MA. Harvard University PressImages courtesy of the health department of the city of New York. Retrieved from
http://www.nyc.gov/html/doh/downloads/pdf/inspect/food_safety_fact.pdf
Sanitation, Hygieneand Inspection
Equipment and facilities Personnel training Hand washing Standards and regulation Enforcement and monitoring
Moeller, D. (2011). Environmental Health. 4th ed. Cambridge: MA. Harvard University Press
Keep Your Food Safe from BacteriaWhen in Doubt, Throw it Out!
Stakeholders
New York State Department of Health New York City Department of Health Food and Drug Administration Center for Disease Control and Prevention NYS Department of Agriculture U.S. Department of Agriculture National Institute of Health National Restaurant Association NYS Association for Food Protection The Public
Recommendations
– Improved technology and new CDC reporting guidelines
– Increase databases to identify place of contamination
– Improve and extend the current grading system in NYC to all counties in the state
– Hire more food inspectors
Thank you
References
Center for Disease Control and Prevention (August,2010).Surveillance of Foodborne Disease Outbreak –United States. Retrieved October 9, 2011 from http://www.cdc.gov/mmwr/pdf/wk/mm5931.pdf
New York State Department of Health( April 2006). Foodborne Disease Outbreak in New York State,2006. Retrieved October 1,2011 from http://www.health.state.ny.us/statistics/diseases/foodborne/outbreaks/2006/2006_outbreak_report_bw.pdf
New York City Department of Health. (n.d.). Food safety and community sanitation. Retrieved September, 29,2011 from http://www.nyc.gov/html/doh/html/inspect/insp-scoring.shtml
New York Time. (2010). Food Safety. Retrieved October 10, 2011 from http://topics.nytimes.com/top/reference/timestopics/subjects/f/food_safety/index.html
Moeller, D. (2011). Environmental Health. 4th ed. Cambridge: MA. Harvard University PressSelman, C. A., & Green, L. R. (2008). Environmental health specialists' self-reported food
borne illness outbreak investigation practices. Journal of Environmental Health, 70(6), 16–21.
References
Center for Disease Control and Prevention. (2011). Foodborne illness Surveillance Response and Data System. Retrieved September 1, 2011 from http://www.cdc.gov/foodborneburden/surveillance-systems.html
FDA (N.D.). Bad bug book: Introduction foodborne pathogenic. Retrieved September 1,2011 from http://www.fda.gov/Food/Food Safety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm
Further Readings
Centers for Disease Control and Prevention (CDC): Environmental Health: Data and Statistics.
http://www.cdc.gov/environmental/
MacKenzie, W., Hoxie, N., Proctor, M., Gradus, M., Blair, K., Peterson, D., et al. (1994). A massive outbreak in Milwaukee of Cryptosporidium infection transmitted through the public water supply. New England Journal of Medicine, 331(3), 161–16
Selman, C. A., & Green, L. R. (2008). Environmental health specialists' self-reported food borne illness outbreak investigation practices. Journal of Environmental Health, 70(6), 16–21.
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