1 / 24

Foodborne Disease Investigation Forms… How We’ve Been Doing and Where We’re Going

Foodborne Disease Investigation Forms… How We’ve Been Doing and Where We’re Going. Suzanne Wilson, MPH Food and Waterborne Disease Epidemiologist WVDHHR-Division of Infectious Disease Epidemiology August 18, 2010. Objectives. Feedback of data from current Food and Water Borne (FWD) form

jenaya
Télécharger la présentation

Foodborne Disease Investigation Forms… How We’ve Been Doing and Where We’re Going

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Foodborne Disease Investigation Forms…How We’ve Been Doing and Where We’re Going Suzanne Wilson, MPH Food and Waterborne Disease Epidemiologist WVDHHR-Division of Infectious Disease Epidemiology August 18, 2010

  2. Objectives Feedback of data from current Food and Water Borne (FWD) form Highlight interviewing techniques/strategies Overview of re-designed forms

  3. Foodborne illness (FBI) – General Overview

  4. FBI – General Overview

  5. Surveillance Indicators General Overview Age and Sex 99-100% Race 74-86% Ethnicity 63-88% Household contacts 78-86% Daycare contact 70-84% Travel history 74-86%

  6. Surveillance Indicators Salmonella *As reported in WVEDSS

  7. Salmonella Antibtiotic Resistance

  8. SalmonellaSerotypes

  9. Surveillance Indicators Campylobacter

  10. Surveillance Indicators Shiga toxin producing E. coli (STEC)

  11. Surveillance Indicators Giardia

  12. Interviewing Skills

  13. Interviewing Goals Be consistent in interviews Be prepared Target questions to greatest degree possible

  14. During the Interview • Establish rapport • Identify self, organization, and reason for investigation • Start with easy questions • Demographics, etc. • Let them know you may need to re-contact them

  15. Interview Tips • When they cannot remember meals: • Ask about food preferences • Can rule in/out some foods • Identify key days and dates to jog memory (use a calendar) • Review receipts or checkbook • Buffets-need to clearly describe each food item • Recall is better for items from a menu

  16. Interview Tips • Last Meal Bias • Take multi day food history • Explain that pathogens may take days to cause illness • Ask if leftovers are available for testing • Don’t forget the details • Exact restaurant locations

  17. Interview Tips • Ask questions as written on form • Review form before ending interview • Ask if individuals have • Unanswered questions • Additional information • Thank them for their time!!

  18. New Investigation Forms See Handouts

  19. Questions Thank you!

More Related