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ENPH 110 Introduction to Environmental Health Session 14: Food Quality

ENPH 110 Introduction to Environmental Health Session 14: Food Quality. http:// www.youtube.com / watch?v =inA-36YRV0Y. Objectives. By the end of class you should be able to: Describe foodborne illness trends in the U.S. Explain how outbreaks are investigated and reported

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ENPH 110 Introduction to Environmental Health Session 14: Food Quality

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  1. ENPH 110 Introduction to Environmental Health Session 14: Food Quality

  2. http://www.youtube.com/watch?v=inA-36YRV0Y Objectives By the end of class you should be able to: • Describe foodborne illness trends in the U.S. • Explain how outbreaks are investigated and reported • Name agents and causes of foodborne illness • Explain the steps in foodborne illness outbreak investigations • Describe how multi-state foodborne illness outbreaks are identified • Explain how outbreaks are controlled

  3. http://www.youtube.com/watch?v=inA-36YRV0Y Foodborne Illness (FBI) Outbreaks in the US, 2013 CDC, 2015

  4. http://www.youtube.com/watch?v=inA-36YRV0Y Rates of Foodborne Infection by Year, 1996-2012 CDC, 2011

  5. http://www.youtube.com/watch?v=inA-36YRV0Y Changes in Bacterial Infection Incidence, 2006-2008 to 2012 CDC, 2011

  6. http://www.youtube.com/watch?v=inA-36YRV0Y Top 5 pathogens causing foodborne illnesses in 2011 CDC, 2011

  7. http://www.youtube.com/watch?v=inA-36YRV0Y Top 5 pathogens causing foodborne-related deaths in 2011 CDC, 2011

  8. http://www.youtube.com/watch?v=inA-36YRV0Y Norovirus • aka “Stomach Flu” or “24 hour flu” • Symptoms: vomiting, diarrhea, stomach cramping lasting for 24 hours • Onset: symptoms within 12-24 hours after ingesting virus • Very contagious: found in stool and vomit of infected people • Spread by not washing hands after using toilet or via aerosolized vomit • Very difficult to detect in the lab • Hand sanitizer does not inactivate! • *Known cause of FBI 20%; unknown 80% = Norovirus CDC, 2011

  9. http://www.youtube.com/watch?v=inA-36YRV0Y Foodborne Illness Outbreak Investigations • Process for local health departments • Ill persons report to state • Occurrence of two or more similar illnesses resulting from ingestion of a common food • If two or more separate parties report illness from same establishment, outbreak investigation occurs • State acquires: • history of persons who have eaten at establishment • Employee information • Employee illness logs • Local health department performs interviews of ill persons/all employees • Collection of stool samples • Epidemiologic analysis/report by state • Case-control CDC, 2011

  10. http://www.youtube.com/watch?v=inA-36YRV0Y Foodborne Illness Outbreak Investigations • Process for CDC • Active surveillance system: Foodborne Illness Surveillance, Response, and Data Systems (FoodNet) • Information collected weekly from clinics in surveillance areas (10 states) • Confirmed cases: 10 different foodborne pathogens • Use samples from confirmed cases to fingerprint DNA and link cases across the country through PulseNet (Pulsed-field Gel Electrophoresis) • National molecular subtyping network for foodborne bacterial pathogens CDC, 2011

  11. http://www.youtube.com/watch?v=inA-36YRV0Y Sliced Tomatoes: Salmonella CDC, 2011

  12. http://www.youtube.com/watch?v=inA-36YRV0Y Sliced Tomatoes: Salmonella • 23 cases (18 confirmed) • No foodworkers ill prior to cases • Tomatoes highly significant in ingredient-specific analysis • Grown in California CDC, 2011

  13. http://www.youtube.com/watch?v=inA-36YRV0Y CDC, 2011

  14. http://www.youtube.com/watch?v=inA-36YRV0Y CDC, 2011

  15. http://www.youtube.com/watch?v=inA-36YRV0Y Top 5 CDC Risk Factors for FBI • Purchasing food from unsafe source • Failing to cook food adequately • Holding food at incorrect temperature • Using contaminated equipment • Poor personal hygiene

  16. http://www.youtube.com/watch?v=inA-36YRV0Y Food safety: health inspection • Restaurant inspections (high, med, low) • Temporary events • School kitchens • Plan reviews for new construction • HACCP audits • Foodborne illness outbreak investigations • Food Code • Critical and non-critical violations

  17. http://www.youtube.com/watch?v=inA-36YRV0Y Group activity • Pathogen tracker: http://game.pathogentracker.net • In groups, record and upload into D2L: • Throughout the investigation, define these terms: • Riboprint • Incidence • Matched pairs analysis (aka case - control) • Food recall • What pathogen caused the outbreak? • What food was contaminated and how? • How do outbreak investigators determine the mode of food contamination? • What is the best response to stop transmission and the outbreak?

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