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

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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?

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

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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

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Characteristics

The following table summarizes the characteristics of potential foodborne pathogens.

Risk Management

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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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