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Discussion: What were the main factors that led to the foodborne outbreaks?

Discussion: What were the main factors that led to the foodborne outbreaks?. Risk Management. Pathogens and toxins linked to outbreaks of foodborne disease associated with 50 passenger ships, January 1, 1970–June 30, 2003, with mortality and morbidity data. Inadequate temperature control

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Discussion: What were the main factors that led to the foodborne outbreaks?

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  1. Discussion: What were the main factors that led to the foodborne outbreaks? Risk Management Pathogens and toxins linked to outbreaks of foodborne disease associated with 50 passenger ships, January 1, 1970–June 30, 2003, with mortality and morbidity data • Inadequate temperature control • Infected foodhandler or suspected infected foodhandler • Contaminated raw ingredient • Cross contamination • Inadequate heat treatment Factors

  2. Causes of Foodborne Illness Evidence for Risk Management Risk Management • Food Vehicles Implicated Pathogens and toxins linked to outbreaks of foodborne disease associated with 50 passenger ships, January 1, 1970–June 30, 2003, with mortality and morbidity data

  3. Characteristics The following table summarizes the characteristics of potential foodborne pathogens. Risk Management

  4. Epidemiologic Investigations Investigating Outbreaks Importance of a TeamworkApproach To identify a problem Objectives Epidemiologic Investigation To collect information related to the problem To develop conclusions and recommendations for Prevention and Control OUTBREAK Environmental Assessment Laboratory Analysis Each outbreak is unique. Investigations should be conducted in a way that ensures all steps are completed.

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