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Cause:
Many infectious agents including viruses, bacteria, and
parasites. Common agents causing outbreaks are E. coli
O157:H7, Salmonella, and viral agents.
Illness and treatment:
Symptoms and treatment vary with the agent.
Sources:
Sources vary with the agent.
Foodborne outbreaks can occur from inherently toxic or
contaminated ingredients, cross contamination between raw
animal products and ready to eat foods, contamination by a
food handler, temperature abuse after cooking resulting in
microbial growth, and improper cooking.
Additional risks:
Risks vary with the agent.
Prevention:
Safe food handling from farm
to table is essential to prevent foodborne illness: avoid
contamination at the source, destroy pathogens by proper
cooking, and prevent bacterial growth by temperature control
methods. Provide education programs for food handlers on
proper sanitation, cooking and handling practices. Prevent
future cases with prompt investigation of foodborne illness
complaints, with laboratory evaluation of illness agents and
implicated foods. System wide improvements are needed to
trace contaminated foods back to a source.
Recent Washington trends:
Foodborne outbreaks may be difficult to detect unless a defined group
or related persons are affected. There are typically 30 to
50 outbreaks reported every year (
Foodborne Outbreaks 1986-2010) with the majority of outbreaks
reported during the summer months.
2010:
Thirty-seven (37) foodborne outbreaks were reported,
affecting a total of 344 cases (
Foodborne Outbreaks 2010). Foodborne disease outbreaks
are detected through public health surveillance and investigation of cases
of notifiable conditions Salmonella, STEC) or by notification from members of the public,
healthcare providers or food establishments. In 2010, 43% of reported outbreaks were
detected through disease surveillance, while 57% were detected through complaint/notification systems.
Purpose of Reporting and Surveillance
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To prevent transmission from infected persons.
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To correct food-preparation practices that permit contamination
with foodborne disease (FBD) agents.
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To quickly remove from the commercial market a food product contaminated with a
FBD pathogen and limit the spread of an outbreak.
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To expand current understanding of the transmission, pathogenesis and
community impact of illness caused by known FBD pathogens.
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To identify new FBD agents, hazards, or gaps in the food safety system.
Legal Reporting Requirements
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Health care providers:
Immediately notifiable to local health jurisdiction
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Hospitals:
Immediately notifiable to local health jurisdiction
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Laboratories:
No requirements for reporting FBD outbreaks; see disease-specific reporting requirements
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Local health jurisdictions:
Immediately notifiable to the Washington State Department of Health (DOH)
Communicable Disease Epidemiology (CDE)
Last update
December 2011 |
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