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FOODBORNE ILLNESS

FOODBORNE ILLNESS. OVERVIEW. Presenter Target audience Presentation Time allocated Post test. PURPOSE . To increase the knowledge of foodborne illnesses and pathogens/organisms To increase awareness of preventive measures to reduce the incidence of foodborne illnesses. OBJECTIVES.

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FOODBORNE ILLNESS

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  1. FOODBORNE ILLNESS

  2. OVERVIEW • Presenter • Target audience • Presentation • Time allocated • Post test

  3. PURPOSE • To increase the knowledge of foodborne illnesses and pathogens/organisms • To increase awareness of preventive measures to reduce the incidence of foodborne illnesses

  4. OBJECTIVES At the end of this presentation, participants will be able to: • Define foodborne illness and identify common risk groups • Identify the most common culprits (pathogens) causing foodborne illness • Discuss the impact of foodborne illnesses on the economy and public health • Identify trends in foodborne illness • Identify interventions and preventive measures to lower incidence of foodborne illness

  5. Foodborne Illness The World Health Organization (2011) defines foodborne illness as a preventable public health problem by agents that enter the body through eating contaminated food and water. These diseases can either be infectious or toxic in nature.

  6. Incidence of Foodborne Illnesses Each year in the United States, 31 known foodborne pathogens causes: • 9.4 million illnesses • 55, 961 hospitalizations • 1,351deaths Scallen, E., et al, 2011

  7. CategoriesofFoodborne Pathogens • Viruses • Bacteria • Parasites • Toxins

  8. The most common culprits of food borne illnesses • Campylobacter – second most common bacterial cause of diarrhea in the U.S. • Norovirus – leading viral cause of diarrhea in the U.S. Salmonella – most common bacterial cause of diarrhea in the U.S. and most common cause of foodborne deaths CDC, 2010

  9. The most common culprits of food borne illnesses • E coli/STEC – produces a deadly toxin and causes 73,000 cases of foodborne illness/yr in the U.S. • Clostridium botulinum – produces a toxin that causes life threatening illness that can compromise breathing • Shigella – causes an estimated 448,000 cases of diarrhea illness/yr, Transmission caused by poor hygiene, person-person and infected person to food item • CDC, 2010

  10. At risk populations • Elderly • Persons with chronic diseases • Young Children • Infants • Unborn babies • Pregnant women Thobaben, 2010 NDDIC, 2007

  11. Signs/Symptoms and Sources of pathogens (organisms)

  12. Leading causes of foodborne related illnesses • Norovirus • Salmonella • Clostridium perfringens • Campylobacter • Staphylococcus aureus CDC, 2010

  13. Leading causes of foodborne related hospitalizations • Salmonella • Norovirus • Campylobacter • Toxoplasma gondii • Escherichia (E coli) CDC, 2010

  14. Leading causes of foodborne related deaths • Salmonella • Toxoplasma gondii • Listeria monocytogenes • Norovirus • Camplylobacter CDC, 2010

  15. Financial impact of foodborne illnesses • Financial Costs $6.9 billion, direct and indirect costs, are associated with illnesses caused by the most frequently reported foodborne organisms: • Campylobacter (the most frequently isolated cause of foodborne diarrhea) • Salmonella • Listeria monocytogenes • E coli CDC, 2010

  16. Trends in Foodborne Illnesses • Since beginning of FoodNet surveillance (1996), there have been important decreases in illnesses caused by E coli, shigella, salmonella, and campylobacter • Salmonella continues to be a challenge • Incidence of shigella and campylobacter are at least 25% lower than a decade ago • Rates of infection with shigan toxin producing E coli (STEC) decreased by 25% in 2009 compared with the most recent 3 years, reaching the lowest level since 2004 • The percentage of the U.S. population suffering from foodborne diseases each year has been reported to be up to 30% more due to new emerging foodborne pathogens CDC, 2010

  17. Public Health Challenges • Emergence of new foodborne pathogens and the re-emergence of past problematic organisms • Emergence of multi-drug resistant (MDR) organisms • Current scientific knowledge, laws, regulations, and organizations affiliated with the food safety system are inconsistent • Increase in international trade Wotecki, and Kineman, 2003

  18. Public Health Challenges • Shared responsibilities of federal agencies • Chronic lack of resources provided to regulatory agencies pose yet another set of challenges to improving the safety of the food supply • Food industry workforce • Globalization of the food supply Wotecki, and Kineman, 2003 Flint, et al, 2005

  19. Globally: Foodborne Illnesses • Significant increases in foodborne illness incidence • Globally, 1.8 million people died from diarrhoeal diseases in 1998 • 30% increase in the number of foodborne diseases reported in industrialized countries WHO, 2011

  20. Strategic Interventions • Interventions • Conducting routine sampling of bench trim for E coli • Initiating controls that minimize or eliminate contamination of leafy greens, melons and tomatoes • Streamline guidelines and instructions to inspectors • Consumer Education • Food Modernization Act Vilsack, T. and Sebelius, K, 2010 FDA, 2011 USDA, 2011

  21. Consumer Preventive Measures • Remain out of the “Danger Zone” • Four easy basic steps: Clean Separate Cook Chill • Don’t buy damaged foods, i.e. can goods, fresh produce/vegetables, etc • Wash fresh produce and vegetables thoroughly under running water USDA, 2008

  22. Prevention tips Click on below link to watch video or right click on link and click “open hyperlink” http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm204328.htm

  23. Questions????

  24. Post test • Identify two population groups at increased risk for foodborne illness • Name two common pathogens causing foodborne illness • Name three leading foodborne causes of death • Name two public health challenges • Name three preventive measures

  25. References • Centers for Disease Control and Prevention. (CDC). CDC estimates the number of food borne illnesses in the U.S. Retrieved from http://www.cdc.gov/foodborneburden/questions-and-answers.html • CDC 2010 Food borne burden retreived from http://www.cdc.gov/foodborneburden/questions-and-answers.html • CDC 2010 Estimates of food borne Illness in the US. http://www.cdc.gov/foodborneburden/questions-and-answers.html • CDC Trends in foodborne illnesses in the U.S. , 1996-2009 (2010) http://www.cdc.gov/foodborneburden/trends-in-foodborne-illness.html#highlights • CDC, 2011 CDC and Food safety http://www.cdc.gov/foodborneburden/cdc-and-food-safety.html • Definition. World Health Organization (2011). Food Safety and foodborne illnesses. Retrieved from http://www.who.int/mediacentre/factsheets/fs237/en/ • Federal Drug Administration (FDA).(2011). Food Safety Modernization Act (FSMA). Retrieved from http://www.fda.gov/Food/FoodSafety/FSMA/default.htm

  26. References • Flint, J.A., Van Duynhoven, Y.T., Angulo, F.J., DeLong, S.M., Braun, P., Kirk, M., Scallen, E., Fitzgerald, M., Adak, G.K., Sockett, P., Ellis, A., Hall, G., Gargouri, N., Walke, H., Braam, P. ((2005). Estimating the burden of acute gastroenteritis, foodborne disease, and pathogens commonly transmitted by food: An international review. Clinical Infectious Disease. 41:698-704. Retrieved from http://dels-old.nas.edu/banr/gates1/docs/mtg5docs/bgdocs/Estimating_burden.pdf • Food Technology Service, Inc (FTSI). (2006-2011). Food borne illness is a worldwide health problem. Retrieved from http://www.foodtech.us/aboutfoodirr.asp • Kaferstein, F.K., Motarjemi, Y., and Bettcher, D.W. (1997). Foodborne Disease Control: A Transnational Challenge. Emerging Infectious Diseases. 3(4). Retreived from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2640096/pdf/9368787.pdf • Kowalcyk, B. (2011). Food Safety Law Makes History. Federal Drug Administration (FDA) Center for Food borne illness. Retrieved from http://www.huffingtonpost.com/barbara-kowalcyk/food-safety-bill-history_b_805283.html

  27. References • National Digestive Diseases Information Clearinghouse (NDDIC).(2007). Bacteria and Foodborne Illness. Retrieved from http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#4 • Scallen, E., Hoekstra, R.M., Angulo, F. J., Tauxe, R. V., Widdowson, M.A., Roy, S.L.., Jones, J.L., and Griffin, P.M. (2011). Foodborne Illness Acquired in the United States – Major Pathogens. Emerging Infectious Diseases. 17(1). Retrieved from http://web.ebscohost.com.ezp.waldenulibrary.org/ehost/pdfviewer/pdfviewer?sid=8d0d5293-6011-407c-b3c8-7d0c7261cd8a%40sessionmgr113&vid=6&hid=104 • The Partnership for Food Safety and Education (PFSE). (2010). The Costs of Foodborne Illnesses. Retrieved from http://www.fightbac.org/about-foodborne-illness/costs-to-society • Tauxe, R.V. (1997). Emerging Foodborne diseases: an evolving public health challenge. Emerging Infectious Diseases. 3(4). Retrieved from http://www.cdc.gov/ncidod/eid/vol3no4/tauxe.htm • Thobaben, M. (2010). Causes and Prevention of Foodborne Illness. Home Healthcare Management & Practice. 22(7): 533-535. DOI: 10.1177/1084822310376611. Retrieved from http://hhc.sagepub.com.ezp.waldenulibrary.org/content/22/7/533.full.pdf+html

  28. References • World Health Organization (WHO). (2011). Drug Resistant Salmonella. Retrieved from http://www.who.int/mediacentre/factsheets/fs139/en/ • World Health Organization (WHO). (2011). Food Safety and Foodborne Illness. Retrieved from http://www.who.int/mediacentre/factsheets/fs237/en • Vilsack, T. and Sebelius, K. (2009). Press Release: New Strategies to keeping America’s food supply safe. Retreived from http://www.epa.gov/agingepa/press/othernews/2009/2009_0731_ons_2.htm • U.S. Department of Agriculture. (USDA)(2011). Foodborne Illness and Disease. Retrieved from http://www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_What_Consumers_Need_to_Know/index.asp • U.S. Department of Agriculture. (USDA)(2008). Food Safety Education. Retrieved from http://www.fsis.usda.gov/Fact_Sheets/At_Risk_&_Underserved_Fact_Sheets/index.asp • Wottecki, C.E. and Kineman, B.D. (2003). Challenges and approaches to reducing foodborne illness. Annual Review of Nutrition. 23: 315-344. Retrieved from http://web.ebscohost.com.ezp.waldenulibrary.org/ehost/detail?vid=11&hid=104&sid=8d0d5293-6011-407c-b3c8-7d0c7261cd8a%40sessionmgr113&bdata=JnNpdGU9ZWhvc3QtbGl2ZSZzY29wZT1zaXRl#db=rzh&AN=2004033589

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