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Disease of Foodborne Origin
in Washington State DOH receives approximately 40
to 60 reports of foodborne outbreaks per year, involving
approximately 400 to 700 ill persons. Organisms
causing foodborne outbreaks include norovirus, Salmonella,
E. coli, S. aureus, C. perfringens, Campylobacter, V.
parahaemolyticus and B. cereus.
Purpose of Reporting and
Surveillance
- To identify sources of transmission (e.g., a commercial product
or public water supply) and to prevent further transmission from
such sources.
- When the source is a risk for only a few individuals (e.g.,
an animal or private meal), to inform those individuals how they
can reduce their risk of exposure.
- To identify cases that may be
a source of infection for others (e.g., a food handler), and
prevent further disease transmission.
Reporting Requirements
- Health care providers: immediately notifiable to Local
Health Jurisdiction
- Hospitals: immediately notifiable to Local Health
Jurisdiction
- Laboratories: see disease-specific requirements
- Local health jurisdictions: suspected or confirmed
outbreaks are immediately notifiable to DOH Communicable
Disease Epidemiology: 1-877-539-4344
Last
update
October 2007 |
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