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Presenter Target audience Presentation Time allocated Post test To increase the knowledge of foodborne illnesses and pathogens/organisms To increase awareness of preventive measures to reduce the incidence of foodborne illnesses 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 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. 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 Viruses Bacteria Parasites Toxins 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 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 Elderly Persons with chronic diseases Young Children Infants Unborn babies Pregnant women Thobaben, 2010 NDDIC, 2007 Signs/Symptoms Onset after ingestion Food source Norovirus Nausea, vomiting, abdominal cramping, diarrhea, fever, headache 2-5 days Raw undercooked poultry, unpasteurized milk, contaminated water Salmonella Diarrhea, fever, abdominal cramps, vomiting 6-48 hours Eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated fruits and vegetables Campylobacter Diarrhea, cramping, fever, vomiting, diarrhea with or without blood 2-5 days Raw undercooked poultry, unpasteurized milk, contaminated water E coli Watery diarrhea, abdominal cramps, some vomiting 1-3 days Water or food contaminated with human feces Clostridium perfringens Intense abdominal cramps, watery diarrhea Clostridium botulinum Vominting, diarrhea, blurred vision,, difficulty swallowing, muscle weakness, and can lead to respiratory failure and death Organism 8-17 hours 12-72 hours Meats, poultry, gravy, dried, or precooked foods, time and/or temperature abused foods Improperly canned foods, fermented fish, baked potatoes in aluminum foil; honey should not be fed to children <12 months Norovirus Salmonella Clostridium perfringens Campylobacter Staphylococcus aureus CDC, 2010 Salmonella Norovirus Campylobacter Toxoplasma gondii Escherichia (E coli) CDC, 2010 Salmonella Toxoplasma gondii Listeria monocytogenes Norovirus Camplylobacter CDC, 2010 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 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 Emergence of new foodborne pathogens and the reemergence 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 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 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 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 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 Click on below link to watch video or right click on link and click “open hyperlink” http://www.fda.gov/ForConsumers/Consumer Updates/ucm204328.htm 1. 2. 3. 4. 5. 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 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-andanswers.html CDC 2010 Estimates of food borne Illness in the US. http://www.cdc.gov/foodborneburden/questions-andanswers.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 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://delsold.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/foodsafety-bill-history_b_805283.html 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=8d0d5293-6011-407cb3c8-7d0c7261cd8a%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 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=8d0d5293-6011407c-b3c87d0c7261cd8a%40sessionmgr113&bdata=JnNpdGU9ZWhvc3QtbGl2ZSZzY29wZT1zaXRl#db=rzh&AN =2004033589
