Introduction to Foodborne Illness and Food Safety

1. Introduction to Foodborne Illness and Food Safety Annette Silvia PhD public health, epidemiology Walden University PUBH 8165–2 Dr. Frederick grant Summer quarter, 2013 Food for Thought for Those in Culinary Arts

2. Learning Objectives for Students in Culinary Arts and/or Science • Expected learning outcomes • What you should know • Why you should care

3. Culinary Arts and Science • Foodborne illness by the numbers • Evidence that may something may bug you when you eat • What doesn’t kill you may not make you stronger • Symptoms of foodborne illness • Sources to consider in an outbreak • New food sources in the mix • Farm to table food supply chain • Break the cycle with safe food handling • Public Health Challenges • Q & A Agenda

4. Food has a way of “bugging” you According to the Centers for Disease Control and Prevention (CDC) 2011 estimates: • 1 in 6 Americans get sick each year from contaminated food (approximately 48 million people) • 128,000 people are hospitalized • 3,000 die from foodborne illness • 31 known pathogens Source: Centers for Disease Control and Prevention (CDC). (2011). CDC Estimates of Foodborne Illness in the United States.

5. United States 2011 Estimates for Foodborne Illness Source: Centers for Disease Control and Prevention (CDC). (2011). CDC Estimates of Foodborne Illness in the United States.

6. Top Five Foodborne Pathogens Estimated Number of Illnesses by Pathogen Estimated Hospitalizations and Deaths by Pathogen Source: Centers for Disease Control and Prevention (CDC). (2011). CDC Estimates of Foodborne Illness in the United States

7. Worth a Thousand Words Campylobacter species Source: www.nature.com

8. Worth a Thousand Words Clostridium perfringens Source: www.smartkitchen.com

9. Worth a Thousand Words Escherichia coli (E. coli) Source: www.healthhype.com

10. Worth a Thousand Words Listeria monocytogenes Source: healthwise-everythinghealth.blogspot.com

11. Worth a Thousand Words Campylobacter Source: www.fehd.gov.hk

12. Worth a Thousand Words Source: www.foodpoisonjournal.com

13. Worth a Thousand Words Staphylococcus aureus Meats Poultry and egg products Salads such as egg, tuna, chicken, potato, and macaroni Bakery products such as cream-filled pastries, cream pies, and chocolate eclairs Sandwich fillings Milk and dairy products Source: http://www.webmd.com/food-recipes/food-poisoning/tc/staph-food-poisoning-topic-overview

14. Worth a Thousand Words Toxoplasma gondii Source: http://www.dpd.cdc.gov/dpdx/HTML/Toxoplasmosis.htm

15. Symptoms of Foodborne Illness • Diarrhea • Abdominal cramps • Vomiting • Fever When severe, these can lead to • Dehydration • Lightheadedness/fainting • Organ failure • Death

16. Foods Evaluated in an Outbreak

17. New Sources of Illness (2006-2011) Source: PulseNet, OutbreakNet, Foodborne Disease Outbreak Surveillance System

18. Food Supply Chain – Farm to Table • Point of origin (farm, sea, land) • Manufacture • Distribution • Packing/Processing • Market (point of sale) • Kitchen preparation • Where do you think contamination comes from?

19. Breaking the Cycle with Safe Food Handling

20. Public Health Challenges • Ensuring food safety from farm to table • Educating the public about safe food handling practices • Educating food handlers about proper handling and storage • Assure health and safety of public by ensuring regulations are followed, recalls as needed • Track outbreaks to identify source as quickly as possible to limit spread • Other thoughts…?

21. Q & A Don’t let what you eat end up bugging you Think about what you should and shouldn’t do Make sure that you choose your food with care Know how to handle it and safely prepare Eat a variety of fresh foods each day Less worry now that you’ve learned the safe way! Thank you for allowing me the time To share with you (and attempt to rhyme).

22. References • Centers for Disease Control and Prevention (CDC). (2011). CDC Estimates of Foodborne Illness in the United States. Retrieved from http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html • Painter, J. A., Ayers, T., Woodruff, R., Blanton, E.,, Perez, N., Hoeksstra, R., Griffin, P. M., & Braden, C. (2009). Recipes for foodborne outbreaks: a scheme for categorizing and grouping implicated foods. Foodborne Pathogens and Disease, 6, 259-264. • Young, K. T., Davis, L. M., & DiRita, V. J. (2007) Campylobacter jejuni: molecular biology and pathogenesis. Nature Reviews Microbiology 5, 665-679 doi:10.1038/nrmicro1718 • http://www.dpd.cdc.gov/dpdx/HTML/Toxoplasmosis.htm www.foodpoisonjournal.com • http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/cperfringens/ • www.healthhype.com • healthwise-everythinghealth.blogspot.com • www.fehd.gov.hk • www.nature.com • PulseNet, OutbreakNet, Foodborne Disease Outbreak Surveillance System Retrieved from http://www.cdc.gov/outbreaknet/ • www.smartkitchen.com • http://www.webmd.com/food-recipes/food-poisoning/tc/staph-food-poisoning-topic-overview

23. Additional Resources • Centers for Disease Control and Prevention (CDC) Food Safety • http://www.cdc.gov/foodsafety/ • Keep Food Safe • http://www.foodsafety.gov/keep/index.html • U. S. Food and Drug Administration (FDA) • http://www.fda.gov/Food/FoodborneIllnessContaminants/default.htm • WebMD Food Poisoning Health Center • http://www.webmd.com/food-recipes/food-poisoning/default.htm