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Focus Area 10 Food Safety Progress Review

Focus Area 10 Food Safety Progress Review. May 11, 2004. Distribution and Storage. Consumption. Food Safety Focus Area Objectives. A Framework for Reducing Foodborne Illness through Prevention. Production. Obj 10-5. Consumer. Transportation. Preparation. Processing. Retail.

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Focus Area 10 Food Safety Progress Review

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  1. Focus Area 10 Food Safety Progress Review May 11, 2004

  2. Distribution and Storage Consumption Food Safety Focus Area Objectives A Framework for Reducing Foodborne Illness through Prevention Production Obj 10-5 Consumer Transportation Preparation Processing Retail Objs 10-6, 7 (when adopted) ? Regulations, Enforcement, and Guidance Illness Objs 10-1, 2, 3, and 4 Education Training Surveillance Research

  3. Estimated Annual Burden of Foodborne Disease • 76 million illnesses • 325,000 hospitalizations • 5,000 deaths • $23 billion in costs Source: Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, Griffin PM, Tauxe RV. Food-Related Illness and Death in the United States. Emerging Infectious Diseases 5(5):607-625. 1999.

  4. Reported to Health Department/CDC Culture-confirmed case Burden of Foodborne Diseases Pyramid Lab tests for organism Specimen obtained Person seeks care Person becomes ill Exposure in the general population

  5. Improving Getting worse Little or no change Cannot assess (limited data) Food Safety Focus Area Objectives 10-1. Infections caused by key foodborne pathogens a. Campylobacter species b. Escherichia coli O157:H7 c. Listeria monocytogenes d. Salmonella species e. Cyclospora cayetanensis f. Postdiarrheal hemolytic uremic syndrome g. Congenital Toxoplasma gondii 10-2. Outbreaks of infections caused by key foodborne bacteria a. Escherichia coli O157:H7 b. Salmonella serotype Enteritidis 10-4. Deaths from anaphylaxis caused by food allergies 10-5. Consumer food safety practices 10-7. Human exposure to organophosphate pesticides from food 10-3. Isolates of Salmonella species resistant to antimicrobial drugs from Humans: a. Fluoroquinolones b. Third-generation cephalosporins c. Gentamicin d. Ampicillin Cattle, Poultry, or Swine at slaughter e, i, m. Fluoroquinolones f, j, n. Third-generation cephalosporins g, k, o. Gentamicin h, l, p. Ampicillin 10-6. Safe retail food preparation a. Hospitals b. Nursing homes c. Elementary schools d. Fast food restaurants e. Full-service restaurants f. Deli departments g. Meat/poultry departments h. Produce departments i. Seafood departments

  6. Major Foodborne Infections, 1997-2003 Rate per 100,000 population Campylobactor species 2010 Targets Salmonella species Listeria monocytogenes Escherichia coli O157:H7 HUS* Note: 2003 data are preliminary. *New measure for postdiarrheal hemolytic uremic syndrome (HUS) for children under 5 years; target to be determined. Source: Foodborne Disease Active Surveillance Network (FoodNet), CDC, FDA, USDA, and State agencies. Objs. 10-1a-d, f

  7. Outbreaks of Infections Caused by Key Foodborne Bacteria Number of outbreaks Escherichia coli O157:H7 Salmonella serotype Enteritidis 2010 Target for Salmonella serotype Enteritidis 2010 Target for Escherichia coli O157:H7 Objs. 10-2a, b Source: Foodborne Disease Outbreak Surveillance System, CDC, NCID.

  8. Human Isolates of Non-Typhi Salmonella Species Resistant to Selected Antibiotics Percent Ampicillin 2010 Targets Fluoroquinolones Gentamicin Cephalosporins Source: National Antimicrobial Resistance Monitoring System: Enteric Bacteria-Salmonella (NARMS-Enteric Bacteria, CDC, NCID; FDA, CVM; USDA, FSIS, APHIS, and ARS; Foodborne Disease Active Surveillance Network (FoodNet), CDC, FDA, USDA, and State agencies. Objs. 10-3a-d

  9. Reduce Deaths from Anaphylaxis Caused by Food Allergies • ICD-10 codes for food-induced anaphylaxis were developed but do not necessarily reflect all allergen-related deaths • Research indicates expected number of deaths to be around 125 annually • Death certificates currently show about 20 deaths annually • Proposed Midcourse Review modification will add an objective to measure severe allergic reactions to food among adults with a food allergy diagnosis • Proposed baseline is 27% from the Food Safety Survey, FDA and USDA, FSIS Obj. 10-4

  10. R Key Food Safety Practices • Clean – wash hands and surfaces often • Separate – don’t cross-contaminate • Cook – cook to proper temperatures • Chill – refrigerate promptly FightBAC Campaign Obj. 10-5

  11. Consumer Food Preparers Who Follow Key Food Safety Practices Percent 1998 2001 2010 Target 78 76 76 75 75 76 74 75 75 73 73 72 73 73 70 71 Total Black White Female Male Less than High At least high school some school graduate college Obj. 10-5 Source: Food Safety Survey (FSS), FDA; USDA, FSIS.

  12. Retail Food Establishment Employee Food Safety Practices in Compliance with FDA Guidelines, 1998 2010 Targets 80 82 83 80 80 74 60 73 81 76 83 Percent Objs. 10- 6a-i Source: Retail Food Database of Foodborne Illness Risk Factors, FDA, CFSAN.

  13. Progress review data and slides can be found on the web at: http://www.cdc.gov/nchs/hphome.htm

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