1. CMG Buttery MB BS MPH Updated – May 2012

2.  Background: In the United States, contaminated food causes approximately 1,000 reported disease outbreaks and an estimated 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths annually. This report summarizes 2010 surveillance data and describes trends since 1996.  Preventing foodborne illness and death remains a major public health challenge. MMWR_June 10, 2011 / 60(22);749-755

3.  Campylobacter, Escherichia coli O157, Listeria monocytogenes, Salmonella, Shigella, Vibrio, and Yersinia enterocolitica Cryptosporidium parvum, Cyclospora cayetanensis, and hemolytic uremic syndrome (HUS)

4. Preliminary Data for 2010 A total of 19,089 infections, 4,247 hospitalizations, and 68 deaths were reported from FoodNet sites in 2010. Salmonella infection was the most common infection reported (17.6 illnesses per 100,000 persons) and was associated with the largest number of hospitalizations (2,290) and deaths (29); no significant change in incidence of Salmonella infection has occurred since the start of surveillance during 1996--1998. Shiga toxin-- producing Escherichia coli (STEC) O157 infection caused 0.9 illnesses per 100,000. Compared with 1996--1998, overall incidence of infection with six key pathogens in 2010 was 23% lower, and pathogen-specific incidence was lower for Campylobacter, Listeria, STEC O157, Shigella, and Yersinia infection but higher for Vibrio infection. Compared with a more recent period, 2006--2008, incidence in 2010 was lower for STEC O157 and Shigella infection but higher for Vibrio infection.

5.  Almost 100% of foodborne illnesses are preventable.  Sources  Start with the farm ▪ Cattle ▪ Swine ▪ Poultry ▪ Vegetables

6.  Look to the Factory / Packer  Hygienic conditions: ▪ The facility ▪ The workers ▪ The packaging ▪ Frozen foods ▪ Packages/dehydrated ▪ Irradiation ▪ Crating of vegetables

7.  How  Where  How Long  Temperature maintenance  Handling

8.  Where do you find the standards  National Standards National Standards  FDA  Dept. Agriculture  EPA  CDC  State Standards State Standards  Local Standards  Certified Food Managers

9. The Local Health Department Environmentalist  Hiring Standards  Training  Certification (standardization)

10. The Food Handlers  Cooks  Servers  Cleaners

11.  How often  Critical elements  Do not forget elements

12.  Why the change  The Partners  The Emphasis  The Community  Oversight  Results Read the description of the program in this week’s attached essay from Dr. Buttery.

13.  CDC ‘s Food Safety ActivitiesFood Safety Activities  Guidelines in using HACCP PrinciplesHACCP Principles  Food Safety Europe  Farm to Fork Farm to Fork