Food Bourne IllnessesEnvironmental Public Health 伯恩环境公共卫生疾病的食物

1、Food Borne IllnessesManju Roy(Ph.D. Epidemiology &Public Health-8165)Dr. Howard Rubin,2021Walden UniversityThis presentation is intended for employees who handle food for the public in supermarkets and restaurants. Awareness of foodborne illnesses are poorly understood and origin of outbreaks are un

2、known Todays Presentation will cover food borne illnesses its origin, causes, prevention ,laws and agencies responsible for food safety and its regulation. In the end of this discussion you will be familiar with all techniques and laws to food safety.IntroductionIntake of Contaminated Food with:Bact

3、eriaVirusesParasites ToxinPesticidesInorganic ChemicalsOrganic Chemicals ( :/ )Causes of Food Borne Illnesses Components of Food Safety in Supermarkets and Restaurants are:Employee training. Food sampling and testing for contaminations Plan review for food Services.Pest control services Food Inspect

4、ion ServicesOutbreaks of E. coli infections in Hamburgers in 1997New law called HACCP was imposed by Clinton Administration(Kassenborg et al,2004).Food Safety In Public Places Sewage water in irrigation. Employee health practices Poor sanitary services. Lack of wildlife monitoring and control. Expos

5、ure to warm storage temperature.Source of Contamination For Food Borne Illnesses Preparation and Storage on farms.Poor hygiene practices Toxins of S.Aureus spread from wounds& cuts No Regular hand washing Improper Storage How do food borne agents spread in Restaurants and Supermarkets.47.8 million i

6、llnesses 127,839 Hospitalization 3,037 people Deaths 1,027,561 Salmonella cases 965,958 Clostridium cases Campylobacter 845,024 cases ( :/ foodborneoutbreaks)Epidemiology of Food borne Illnesses In USA Per YearAmount of agent consumed to onset symptomsSalmonella and Shigella need 1 million to 1 bill

7、ion organisms for symptoms,1to 4 days for incubationParasites like Amoeba need 1 to 4 weeks Viruses need 24 to 48 hours(Moeller, 2005)Infectious DoseProper storage of food at Required Temperature.Refrigerator temperature set at 40 degree FahrenheitFreezer temperature at 0 degree FahrenheitCold Food

8、at a 41 Degree Fahrenheit or belowThermometer in refrigerator and freezerDisinfect Freezer and refrigerators with disinfectantsClean and disinfect countertops regularly. FOOD STORAGE GUIDELINES FOR RESTARUTANTS AND SUPERMARKETSExercising care in processingAn effective sanitation programOther factors

9、 include:Safer water supply Adequate garbage refuse disposal Proper waste water and sewage disposal Effective rodent and insect control Equipment and facilities Personnel training and habitsStandards, regulations, enforcement, and monitoring.Components of Effective Sanitation SystemClean consumable

10、marketable products.Preservation, and distribution.Improvement in food qualityExtra nutrients like vitaminsReduce food borne diseases(Norton et al.2001)Food Processing IndustriesCutting board of nonporous materials.Clean Vehicle for transportationRefrigerated vehicles for transport of perishable foo

11、d productsRefrigerated vegetables storage Equipment and facilitiesPersonnel hygiene Antimicrobial cleaners , cleaning rags and spongesHand washing Training in food storage, garbage disposal, insects and rodent control.Personnel training and habits.United States Hazard Analysis and Critical Control (

12、HACCP) based on Seven Principles 1.Analyze potential Hazards 2.Determine Critical Control Points(CCPs) 3.Establish Critical limits 4.Establish monitoring procedures 5.Establish corrective actions 6. Establish Verification procedures. 7.Establish record-keeping and documentation procedures. Standards

13、 and regulations.Department of Health Services: Food and Drug Administration. Regulates food labeling Safety of food and food additives Inspection of food processing plants & food selling places Controls food contaminants Establishes food standards.Center for Disease Control and PreventionAnalyzes a

14、nd Control diseases.Federal Agencies responsible for the safety of U.S. food supply.National Institutes of HealthHealthDepartment of Agriculture Monitors: Pesticides Microbial and water borne contaminants Food Safety and Inspection ServiceMeat, poultry, and eggs Animal and Plant Health Inspection Se

15、rvice Imported foodsOther Agencies Monitor and InspectFood ProductsFood Safety and Inspection Service Meat, poultry and plant produceHuman Nutrition Information Service Standard tables for the nutritive value of foods educational materials related to food for consumers.Department of AgricultureFood

16、advertising.Food additives PesticidesNew Animal DrugsColor AdditivesProhibited SubstancesEnvironmental Protection AgencyNational Marines Fisheries ServiceNew Animal Drug.Federal Trade CommissionGather data on food borne illnesses.Investigate food borne illnesses and outbreaks.Monitor the effectivene

17、ss of preventionWork closely with food safety agenciesFood Safety and Inspection Service of the U.S. Department of Agriculture. Build State Department Epidemiology, laboratory and environmental health.CDCs Role in food safetySalmonella outbreaks in Germany E.Coli epidemic strain isolated in Massachu

18、setts, Michigan ,Wisconsin , North Carolina E.Coli infections reported from cows and goat milk cheese in California, Nevada and Washington D.C.( :/ CDC.gov)Investigation of recent Bacterial outbreaks in April 2021Meat and Poultry have Salmonella infectionsCookie doughsOther microbes are Clostridium,

19、 Shigella, Vibrio cholerae and Parasites( )Epidemiology of food borne illnesses in Ice creams, desserts Aspergillus flavusAlterneriaFusarium moniliformieMyrotheciumTrichodermaFumitremorgen B, Paxilline, Penitrem A, Verrucosidin, and VerruculogenAn outbreak in USSR in World War 2, killed 5,000 people

20、 with contaminated mycotoxins in peanuts maize and other oil seeds. Long term illness are neutropenia ,aplastic anemia, thrombocytopenia(Froquet et at,2001)Food illnesses caused by Mycotoxins and MycotoxicosesNorwalk viral infection lack of surveillanceHuman Enterovirus A,B,C &DHuman Rhinovirus A,B,

21、C Porcine EnterovirusHepatitis E Rotavirus Outbreaks of food borne and waterborne viral gastroenteritis.Public Service Veterinary Surveying of Animal Products.Tracing origin of illness and penalizing the place where outbreak started.Removal of the products from the sale.Power to control and law enfo

22、rcement of veterinarians. Prevention of Food Poisoning 1.Choose food processed for safety.2.Cook food thoroughly3.Eat cooked food immediately.4.Store cooked food immediately.5.Reheat cooked foods thoroughly.6.Avoid contact between raw and cooked foods.7.Wash hands repeatedly.8.Keep all kitchen surfa

23、ces meticulously.9.Protect foods from insects ,rodents, and other animals.10.Use pure water.Ten Rules for safe food preparation and consumptionU.S. Food supply safest in the world. Long term effects are:E.Coli causes kidney failure Salmonella reactive arthritis and serious infectionsListeria and Cam

24、pylobacter cause precipitating factor for a debilitating disease(Kaferstein,1997)Long Term Effects of Bacterial Infections in foodFight BAC in supermarkets and fast food restaurants by employees:Clean: Wash HandsSeparate: Dont cross contaminateCook: Cook to proper temperatureChill: Refrigerate promp

25、tlySafe Food Handling60 retailers participate in this campaign with the Food and Drug Administration and CDCReminds consumers and sellers to shop for safe food Reduces risk of Food Borne IllnessesBe Food SafeFood safe tips for supermarkets and restaurants:1.Partner with local media2.Establish Nation

26、al Food Safety Education month.3.Food safe message on business advertisements.4.Display food safe posters in business logos as giveaways.How can you help your customers and employees?In todays presentation we learned:Importance of Food Safety in Public PlacesSources of ContaminationSpread and Control of Infectious AgentsEpidemiology of Food Borne IllnessesLaws and Agencies to Control infections in Public placesPersonnel Training of Employees and Prevention.Conclusion: Todays Highlights1.Kassenborg,H.D.,Hedberg,C.,W., Hoekstra, M., Evans M.C., Chin, A.E., Ahuj