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Food Borne Illness

Food Borne Illness. Letha Quashie PHD Public Health Walden University PUBH 8165- 10 Instructor: Dr. Howard Rubin Spring, 2011. Foodborne Illness. Purpose

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Food Borne Illness

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  1. Food Borne Illness Letha Quashie PHD Public Health Walden University PUBH 8165- 10 Instructor: Dr. Howard Rubin Spring, 2011

  2. Foodborne Illness • Purpose • The purpose of this discussion is to provide information on foodborne illnesses that can affect food handlers, hence the general public. As a result I would provide information about prevention and safety.

  3. Food borne illness • OBJECTIVES: • Inform & educate on foodborne illness from food handlers • Help reduce or prevent incidence of foodborne illness as a result of eating from NYC street vendor/ pushcart vendors. • Provide information & resources in the event of an outbreak. • Inform vendors of their responsibilities in preventing foodborne illness.

  4. Major Public Health Problem • DEFINITION • Foodborne illness is defined by WHO; Infectious or toxic diseases, caused by agents that enter the body through ingestion of food. • Every person is at risk for foodborne illness. Food safety and foodborne illness. WHO. Retrieved on 4/20/11 from http://www.who.int/mediacentre/factsheets/fs237/en/

  5. Major Public Health Problem • Statistics • ~ 48 million people (1 in 6 Americans) get sick • ~ 128,000 are hospitalized • ~ 3,000 die • ~ $152 Billion annually CDC Reports 1 in 6 Get Sick from Foodborne Illnesses Each Year. Retrieved on 4/ 12/11 From http://www.cdc.gov/media/pressrel/2010/r101215.html Scharff, Robert L. (2010). Health-Related Cost from Foodborne Illness in the United States. Retrieve on April 29, 2011 from http://www.producesafetyproject.org/admin/assets/files/Health-Related-Foodborne-Illness-Costs-Report.pdf-1.pdf

  6. Major Public Health Problem • Initiative to estimate the Global Burden of Foodborne Diseases. Retrieve on 4/11/2011 from http://www.who.int/foodsafety/foodborne_disease/ferg/en/index1.html

  7. Public Health Problem NYC • ~ 5,000 people are hospitalized • ~ 10,000 emergency departmentsvisit Department of Health and Mental Hygiene .Board of Health .Notice of Intent to Amend Article 81 of the New York City Health Code. Retrieve on 4/3/11 from http://www.nyc.gov/html/doh/downloads/pdf/notice/article-81-amend-1209.pdf

  8. Most Common Foodborne Pathogen • Campylobacter • Salmonella • E. coli O157:H7 Norwalk & Norwalk-like viruses Foodborne Illness. Retrieve on 4/20/11 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

  9. Some Other Common Pathogen • Shigella • Hepatis A- Virus Parasites • Giardia lambia • Cryptosporida Foodborne Illness. Retrieve on 4/20/11 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon

  10. Food Handlers • Who can be exposed • Cooks • Waiter / Waitress • Cafeteria & Deli ; workers • Pushcart vendors Focus • Pushcart vendors in NYC

  11. Pushcart vendors in NYC • Vendors in NYC • ~4100 food carts in the city • Like many other sector, the food vendors fight the city for their rights.

  12. Policies & Regulation: NYC • Permits- required • Inspection- random • License - Mandatory • Food Protection Course for Mobile Vendors 8 Hr class • No Medical Clearance • New York City Department of Health & Mental Hygiene: Checklist for Mobile Food Vendor License. Retrieve 4/1011 from www.nyc.gov/html/doh/downloads/.../permit/mfv_license_appl.pdf

  13. Public Health Menace • Typhoid Mary House cook • Notorious Public Health Menace • Gave Typhoid to 47 people, 3 died The Most Dangerous Woman in America. Retrieve on 4/12/2011 from http://www.pbs.org/wgbh/nova/typhoid/about.html

  14. Public Health Menace • In 1915 outbreak of typhoid fever at Sloane Maternity Hospital trace to facility cook, a Mrs. Brown. • She turned out to be Typhoid Mary The Most Dangerous Woman in America. Retrieve on 4/12/2011 from http://www.pbs.org/wgbh/nova/typhoid/about.html

  15. Hepatitis A virus (HAV) • Classified with the enterovirus group of the Picornaviridae family: • HAV single molecule of RNA; small protein capsid • Infectious dose is presumably is 10-100 virus particles. Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. Hepatitis A Virus Retrieve on 4/1/2011from http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071294.htm

  16. Hepatitis A • Incubation period 10 to 50 days • Danger of spreading, middle of incubation period, • Before presentation of symptoms • Usually a mild illness; Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. Hepatitis A Virus Retrieve on April /1/2011from http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071294.htm

  17. How it’s Transmitted • Fecal-oral route: Person-to-person contact; consuming contaminated food or water • Foods commonly implicated in outbreaks • Cold cuts, sandwiches, fruits, fruit juices, milk products, milk, vegetables, salads, shellfish iced drinks. Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. Hepatitis A Virus Retrieve on 4/1/2011from http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071294.htm

  18. Hepatitis A • New York City • 2006 ~ 122 cases • 1.5 (Rate per 100,000 people) • 2007 ~ 158 cases • 1.9 (Rate per 100,000 people) • Hepatitis A, B, and C Surveillance Report, New York City, 2006 and 2007. New York City Department of Health and Mental Hygiene Division of Disease Control Bureau of Communicable Diseases. Retrieve on April /2/11 from www.nyc.gov/html/doh/.../pdf/.../cd-hepabc-surveillance-report-06-07.pdf

  19. Hepatitis AFiore Anthony E. 2004. Hepatitis A Transmitted by Food. FOOD SAFETY • CID 2004:38

  20. Role of Public Healthduring an outbreak • Hepatitis A as a Foodborne Disease • In the event of an outbreak • Reporting • Surveillance • Containment Prevention Treatment

  21. Role of vendors during an outbreak • Seek medical attention • Postpone food from the same food source • Ensure proper sanitation at all times

  22. Role of the General Public • Be vigilante • Say something if proper sanitation is not practiced. • Pay attention to personal hygiene

  23. Prevention of Hepatitis A • Personal hygiene not successful in interrupting Hep A outbreaks • identifying exact source is difficult • vaccination most effective • Disinfection 1:100 dilution of household bleach in water inactivate HAV • Reduce bare hand contact with foods not subsequently cooked Center for Disease Control and Prevention. Hepatitis A. retrieved on April /13/11 from http://www.cdc.gov/std/treatment/2006/hepatitis-a.htm

  24. Hepatitis A as a Foodborne Disease • However vaccination is not mandatory • Best alternative screen food handlers • requesting, mandatory medical clearance prior to, getting a permit or license and periodically. Center for Disease Control and Prevention. Hepatitis A. retrieved on 4/13/11 from http://www.cdc.gov/std/treatment/2006/hepatitis-a.htm

  25. Screen Food Handlers • Benefits to Public Health • Reduce possibility of disease individual in food industry • Interventions can be done early

  26. CONCLUSIONhttp://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/ucm106234.htmCONCLUSIONhttp://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/ucm106234.htm

  27. Reference Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. Hepatitis A Virus Retrieved on April /11/2011from http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071294.htm CDC Reports 1 in 6 Get Sick from Foodborne Illnesses Each Year. Retrieved on April/ 12/11 From http://www.cdc.gov/media/pressrel/2010/r101215.html Center for Disease Control and Prevention. Hepatitis A. retrieved on April/13/11 from http://www.cdc.gov/std/treatment/2006/hepatitis-a.htm Foodborne Illness. Retrieved on Aprl/20/11 from http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon Fiore Anthony E. 2004. Hepatitis A Transmitted by Food. FOOD SAFETY • CID 2004:38 Hepatitis A Information for Health professionals. Retrieve on April 13/ 2011 from http://www.cdc.gov/hepatitis/HAV/index.htm

  28. References Food safety and foodborne illness. WHO. Retrieved on April /20/11 from http://www.who.int/mediacentre/factsheets/fs237/en/ Hepatitis A Information for Health professionals. Retrieve on April 13/ 2011 from http://www.cdc.gov/hepatitis/HAV/index.htm Hepatitis A, B, and C Surveillance Report, New York City, 2006 and 2007. New York City Department of Health and Mental Hygiene Division of Disease Control Bureau of Communicable Diseases. Retrieved on April /2/11 from www.nyc.gov/html/doh/.../pdf/.../cd-hepabc-surveillance-report-06-07.pdf Initiative to estimate the Global Burden of Foodborne Diseases. Retrieved on April/11/2011 from http://www.who.int/foodsafety/foodborne_disease/ferg/en/index1.html New York City Department of Health & Mental Hygiene: Checklist for Mobile Food Vendor License. Retrieved April/10/11 from www.nyc.gov/html/doh/downloads/.../permit/mfv_license_appl.pdf The Most Dangerous Woman in America. Retrieved on 4April12/2011 from http://www.pbs.org/wgbh/nova/typhoid/about.html

  29. More information to reduce foodborne illness. • Food Safety Net http://foodsafety.suencs.com/4060 • United States Department of Agriculture. Food Safety and Inspection Service http://www.fsis.usda.gov/Home/index.asp • U.S. Food and Drug Administration. http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/ucm106234.htm

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