1. Foodborne Illness Focusing on Salmonellosis
Alfredo Cardoso, MPH Student
Walden University
PUBH
Instructor: Dr. Raymond Thron
Spring Quarter, 2014
The information page with all the requirements from the template. The presentation should take minutes.

2. Local Restaurant Owners & Food Handlers
Warm welcome to my audience

3. We Will Answer… What is a foodborne illness? What is salmonellosis?
How do we get it?
How do we prevent it?
How do we prepare food safely?
How do we report an outbreak?
What has been done about salmonellosis?
Definition of the objectives of this presentation

4. Foodborne illnesses are diseases that are transferred to humans by ingesting or using contaminated water or food. Many different germs and chemicals are able to contaminate food and water. We will focus on salmonellosis for this presentation.
Defining foodborne illness
WHO (2014). Foodborne diseases. Retrieved from

5. Salmonellosis is the disease caused by non- typhoidal Salmonella enterica subspecies.
Is a common bacterial infection which can be completely asymptomatic in some people while in others can become life threatening.
Salmonellosis as the focus of this presentation
Mayo Clinic (2014). Salmonella infection. Retrieved from

6. Salmonellosis in Numbers
During the year 2013, CDC identified 19,000 food-related infections, 4200 hospitalizations, and 80 deaths in the United States.
Salmonellosis accounted for 35% of all the foodborne disease cases, around 6650 infections.
National stats on salmonellosis
CDC (2010). Salmonella. Retrieved from

7. Recent Outbreaks in the United States
January, 2014: An outbreak of Salmonellosis involving several states was caused by raw cashew cheese. The outbreak affected people living in California, Nevada, and Wyoming. There were 17 reported cases, 3 hospitalizations and no deaths. The cheese was effectively recalled and taken from shelves.
February, 2014: An outbreak of Salmonellosis was attributed to Tyson brand chicken. The cases were reported by a correctional institution in Tennessee. The total of cases was 9, and 2 of them needed hospitalization, no deaths were reported. The chicken was recalled.
My objective in this slide is to demonstrate that salmonellosis is a threat today, every single day. Shortcuts must be avoided when handling food. Hygiene and proper handling are necessary to prepare safe meals.
CDC (2014). Recent salmonella outbreaks. Retrieved from

8. Symptoms of Salmonellosis
Nausea
Vomiting
Abdominal cramps
Fever
Chills
Headache
Blood in stool
Self explanatory list of the most common symptoms of salmonellosis. Click on the doctor to learn more about salmonellosis.
Mayo Clinic (2014). Salmonella infection. Retrieved from

9. Disease Progression
Generally people develop symptoms within 8 to 72 hours after infection.
Most healthy people recover within a week without specific treatment.
The diarrhea and vomiting can cause dehydration that requires medical attention.
The worst case scenario is when the bacteria spreads beyond the GI tract and reaches blood stream, bacteremia is life threatening and requires fast and aggressive treatment.
Complications caused by the bacteria can become life threatening
Mayo Clinic (2014). Salmonella infection. Retrieved from

10. Salmonellosis Usual Targets
Infants and young children
Elderly persons
Immune-compromised persons such as HIV/AIDS patients, organ transplant recipients, those with sickle cell disease, and malaria patients.
All of the above mentioned tend to show worst symptoms and complications from salmonellosis
Know who are the most susceptible people in the community to salmonellosis
CDC (2010). Salmonella. Retrieved from

11. Salmonella Hosts
People can be at risk for Salmonellosis when handling animals including:
Dogs
Pet chickens and ducks
Reptiles
Cats
The Salmonella carriers are listed
Mayo Clinic (2014). Salmonella infection. Retrieved from

12. How does Salmonella contaminates food?
The bacteria lives in the intestines of humans, animals, and birds.
The most common way to contaminate food is with poor hygiene, the food gets in contact with feces when food handlers do not wash their hands
The number one reason of food contamination with Salmonella bacteria: poor hand washing
Mayo Clinic (2014). Salmonella infection. Retrieved from

13. Commonly Infected Foods:
Raw poultry, meat, and seafood.
Raw eggs.
Fruits and vegetables.
Cross-contamination occurs in the kitchen when contaminated raw food (meat, poultry, etc.) gets in contact with uncooked foods, such as salads.
Avoid raw eggs, poultry and meat. Cook food thoroughly and avoid cross-contamination
CDC (2010). Salmonella. Retrieved from

14. Making Food Safe Recommendations for Food Handlers
Both professional and domestic food handlers must observe hygienic rules of food preparation.
Professional food handlers must inform their supervisor right away if they are suffering from fever, diarrhea, vomiting and/or skin lesions that are visible and exposed.
The five keys to safer food defined by the World Health Organization (WHO) are extremely important to prevent foodborne illnesses, and they are:
Keep clean (surfaces and kitchen in general).
Separate raw and cooked foods (avoids cross-contamination).
Cook thoroughly (kills bacteria responsible for diseases).
Keep food at safe temperatures (prevent food from spoiling).
Use safe water and raw materials (we can only hope).
Important tips for food handlers and the five keys to safer food.
CDC (2010). Salmonella. Retrieved from

15. Prevention
Wash hands thoroughly before and after food consumption and preparation.
Do the same with children, make sure they wash their hands after playing with pets.
Raw eggs, meat, and poultry must be treated as if they were contaminated and handled with care.
When refrigerating food avoid dripping from one food to another. Use proper containers or place them on the bottom shelf of the refrigerator.
Avoid eating raw or undercooked eggs.
Avoid drinking and using unpasteurized milk or milk products.
Always wash hands thoroughly with soap after visiting the restroom.
Useful tips that work wonders preventing salmonellosis
CDC (2010). Salmonella. Retrieved from

16. More About Prevention
Extra attention must be taken when preparing nourishments for babies, seniors and immune-depressed persons.
Keep everything clean. Take extra caution when handling raw meat or poultry.
Wash hands after changing diapers.
Avoid direct or indirect contact between reptiles and people at risk.
Children should avoid handling or playing with baby ducks, baby chicks, and their surroundings.
Application of what we know about susceptible hosts, carriers, and salmonellosis prevention
CDC (2010). Salmonella. Retrieved from

17. Getting Food Handlers Certified
Many leading restaurant companies (McDonald’s, P.F. Chang, Denny’s, among others) are taking advantage of online certification classes for managers and food handlers.
The classes cover safe practices when preparing and storing food, and they focus on foodborne disease prevention.
The courses include tips on personal hygiene, avoiding cross-contamination, food allergy, cooking time and temperature, storing food safely, cleaning and sanitation of cooking utensils and the kitchen.
Getting food handlers and managers certified is a big deal in preventing foodborne disease and keeping a restaurant open and safe to all.
A great incentive for restaurant owners and operators, getting the staff educated on preparing food safely. Click on the graduate to open the certification web page.
Serv Safe (2014). About our program. Retrieved from

18. Local Statistics on Salmonellosis
4990
Total Cases
Incidence Rate of
18.9
Texas
545
12.8
Harris
County
The data shows the numbers for 2012.
The incidence rate is per 100,000.
Salmonellosis statistics in the state of Texas and Harris county.
DSHSTX (2013). Salmonellosis data for Texas. Retrieved from

19. Government involvement in Salmonellosis?
The CDC monitors the frequency and severity of Salmonella outbreaks and helps local health department in investigating, responding, and solving outbreaks.
The Food and Drug Administration (FDA) inspects processing plants, checks milk pasteurization processes, inspects imported foods, and regulates the sales of turtles one of the carriers of Salmonella.
The US Department of Agriculture (USDA) keeps track of the animals’ health and their handling, inspecting slaughtering facilities, oversees the quality of meat and poultry, and inspects egg pasteurization plants.
A program known as the National Antimicrobial Resistance Monitoring System (NARMS) is in charge of tracking antimicrobial resistance of Salmonella bacteria in humans and animals.
Recent measures taken by several federal organizations to reduce the burden caused by salmonellosis
CDC (2010). Salmonella. Retrieved from

20. Take Home Message
Hand washing and proper food handling is the most powerful weapon to fight salmonellosis.
Remember…

21. How to Report a Foodborne Illness Outbreak
First contact your local health department at
Contact CDC about a foodborne illness, dial
1-800-CDC-INFO 
Click on the link to open web page

22. More Information About Salmonellosis Available At
Just Click on the Link to Open the Web Page
All the links are live. Just click on them to open the corresponding web site.

23. References:
CDC (2010). Salmonella. Retrieved from
CDC (2014). Recent salmonella outbreaks. Retrieved from
DSHSTX (2013). Salmonellosis data for Texas. Retrieved from
Mayo Clinic (2014). Salmonella infection. Retrieved from
Serv Safe (2014). About our program. Retrieved from
WHO (2014). Foodborne diseases. Retrieved from

24. Any Questions???
Any questions or comments???

25. Thank you for your attention and interest today!!!