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Introduction of Hazards:Preparation, Consumption, and the Chain of
Transmission
Pathogen Reduction DialoguePanel 1
May 6, 2002Georgetown University Conference Center
Robert V Tauxe, M.D., M.P.H.Foodborne and Diarrheal Diseases Branch,
DBMD, NCIDCenters for Disease Control and Prevention,
Atlanta, GA
Each year an estimated 76 million cases• 1 in four Americans gets a foodborne illness each year• 1 in 1000 Americans is hospitalized each year• $6.5 billion in medical and other costs
• Prevention depends on efforts from farm to table to reduce contamination of food
Public health burden of foodborne disease
Infection with a variety of different pathogens
Illness may occur in large focal outbreaksMost illness is “sporadic”: either individual cases or part of
unrecognized dispersed outbreaks
Reservoir: locus of sustained transmission and persistence• Some have a human reservoir: Shigella, hepatitis A, Norwalk virus
• Some have an animal reservoir: Salmonella, Campylobacter, E. coli O157:H7, Listeria, Vibrio, Yersinia, Toxoplasma
Often transmitted by several different pathways• Specific foods, water, direct contact with animals, direct contact with humans
Foodborne diseases
Major identified foodborne pathogens, United States – circa 2002
• Bacterial: Bacillus cereus Brucella Campylobacter* Clostridium botulinum Clostridium perfringens E. coli O157:H7* E. coli, non-O157 STEC* E. coli, other diarrheagenic* Listeria monocytogenes* Salmonella Typhi Salmonella non-typhoidal Shigella Staphylococcus Streptococcus Vibrio cholerae, toxigenic*
• Bacterial, continued: Vibrio vulnificus* Vibrio, other* Yersinia enterocolitica*
• Parasitic: Cryptosporidium* Cyclospora* Giardia* Toxoplasma* Trichinella
• Viral: Norwalk-like viruses* Rotavirus* Astrovirus* Hepatitis A
* Recognized as foodborne in last 30 years
Prions*
Major identified foodborne pathogens, United States – circa 2002
• Bacterial: Bacillus cereus Brucella Campylobacter* Clostridium botulinum Clostridium perfringens E. coli O157:H7* E. coli, non-O157 STEC* E. coli, other diarrheagenic* Listeria monocytogenes* Salmonella Typhi Salmonella non-typhoidal Shigella Staphylococcus Streptococcus Vibrio cholerae, toxigenic*
• Bacterial, continued: Vibrio vulnificus* Vibrio, other* Yersinia enterocolitica*
• Parasitic: Cryptosporidium* Cyclospora* Giardia* Toxoplasma* Trichinella
• Viral: Norwalk-like viruses* Rotavirus* Astrovirus* Hepatitis A
* Recognized as foodborne in last 30 years (Zoonotic reservoir)
Prions*
The new foodborne zoonoses
The infected food animal looks healthySustained or repeated infections in animalsContaminated food looks normalPathogen survives standard processing
and preparationMissed by current inspection strategiesSpreads silently around the globeRequires new control strategies
More to be discovered
The chain of production from farm to table: A generic scenario
Production
Processing
Final preparationand cooking
Farm, Feedlot,Fishing site
Slaughter Plant, Cannery,Packer, Food Factory
Final Kitchen: commercial, institutional or domestic
The chain of production from farm to table: A generic scenario
Production
Processing
Final preparationand cooking
Farm, Feedlot,Fishing site
Slaughter Plant, Cannery,Packer, Food Factory
Final Kitchen: commercial, institutional or domestic
What happens in kitchens?
1993-1997: Among 2,751 foodborne outbreaks reported to CDC, 43% in restaurants/delis/etcContributing kitchen factors noted
73% - poor holding temperatures38% - poor personal hygiene21% - inadequate cooking
1980-1995: New York State: 1806 outbreaks: 32% - contaminated ingredients24% - consumption of raw/lightly heated23% - food from unapproved source23% - ill food handler
Outbreaks are multi-factorial events
Problems in food handling are often reported in foodborne outbreak investigations
Probably frequent in kitchens where an outbreak has not occurred
Training focused on better food handling important, so is handwashing
Reducing the arrival of the pathogens into kitchen is also important
Introduction of pathogens into food during final preparation: what are the
sources?
Foods arrive contaminated (particularly raw foods of animal origin)
Food handler infected with the pathogen
Other environmental sources
When contaminated raw foods of animal origin arrive in the kitchen,
Handling may further amplify risk
Easily cross-contaminate other foods via hands, utensils, surfaces
A direct risk if undercooked (FoodNet 2000 survey)
•Raw oysters - 2.5% in preceding month•Pink ground beef - 26% •Runny egg dish - 27%
3% use a thermometer for burgers
When an ill food handler arrives in the kitchen,
They work, because they have no paid sick leave
They may be shedding the organism in feces or vomit
Lapses in personal hygiene can contaminate food
Particularly for pathogens with human reservoir:Norwalk-like viruses, Shigella, hepatitis A
Occasionally for pathogens with animal reservoirs:Salmonella, E. coli O157, Campylobacter
Food may be contaminated by other environmental sources
Food prepared or consumed around animals•Petting zoos, county fairs, “barn dances”•Large E. coli O157 outbreak, U Wisconsin, 2001
34 cases after a breakfast in the stock pavilion
Food prepared with contaminated water
Rodents, insects, and other vermin maycross-contaminate food
Prevention strategies for the general public to reduce contamination in the
kitchen
Basic food safety educationAvoid risky food practicesSeparate handling raw meat and infant carePurchase foods processed for safety:
•Pasteurized milk, juice•Pasteurized shell eggs•Irradiated ground beef
Ask restaurants about their sick leave policies
Prevention strategies for food establishments to reduce contamination
in the kitchen
Basic food safety training and certificationPaid sick leave policiesMake handwashing easy and frequentReduce contact with ready to eat food
Include pathogen reduction standards in purchase contracts
For institutional kitchens serving high risk populations, foods processed for
safety are available now
Pasteurized shell eggs and liquid eggs to avoid Salmonella Enteritidis infections
Irradiated ground beef to avoid E. coli O157:H7 and Salmonella infections
Frozen chicken and turkey, to reduce risk of Campylobacter infections
Food safety education is important but not sufficient to protect public health
Raw foods of animal origin are often contaminatedSerious infections, grave complicationsTraditional recipes call for limited cooking
•Raw oysters, rare ground beef, soft boiled eggs, hollandaise sauce
Hard to tell when food is thoroughly cooked •Boiled eggs, baked lasagna, “browned” burgers
Raw meat, poultry, eggs in the kitchen is handled by someone also handling other foodsFresh produce, rinsed and eaten without cooking
The chain of production from farm to table: Where contamination can occur
Production
Processing
Final preparationand cooking
Feed, water, manure, wildlife, new stockLairage, water baths,Manure, sanitation, cross contamination
Time, temperature,Cross-contamination,Worker health, hygiene
• Pathogens:
• Campylobacter• E. coli O157:H7• Salmonella• Yersinia
• Listeria monocytogenes
• Norwalk-like viruses• Hepatitis A
• Sources:
• Poultry, production level• Cattle, production level,• Poultry, cattle, pig, produce, production level• Pigs, production level
• Ready to eat meats, processing level
• Humans, production and preparation level• Humans, production and preparation level
Principle sources of pathogens
The chain of production from farm to table: Where contamination can occur
Production
Processing
Final preparationand cooking
LandAnimals
Plants Fish and shellfish
Meat, poultry,dairy, eggs
Fruits, nuts,vegetables
Seafoods
The chain of production from farm to table: Where contamination can occur with
Vibrio parahaemolyticus
Production
Processing
Final preparationand cooking
LandAnimals
Plants Fish and shellfish
Meat, poultry,dairy, eggs
Fruits, nuts,vegetables
Seafoods
Shellfish in their beds
Shellfish in their beds
The chain of production from farm to table: Where contamination can occur with
Norwalk like viruses
Production
Processing
Final preparationand cooking
LandAnimals
Plants Fish and shellfish
Meat, poultry,dairy, eggs
Fruits, nuts,vegetables
Seafoods
Ill humansIll humans
The chain of production from farm to table: Where contamination can occur with
zoonotic Salmonella
Production
Processing
Final preparationand cooking
LandAnimals
Plants Fish and shellfish
Meat, poultry,dairy, eggs
Fruits, nuts,vegetables
Seafoods
Carrier food animals
Carrier food animals
The chain of production from farm to table: Prevention possible at many points
Production
Processing
Final preparation
and cooking
{Pathogen Killing Step}
On-farm sanitation, safety ofanimals' food and waterbiosecurity, and other"Good Agricultural Practices"
Factory sanitation, quality controlHACCP, microbial verification, inspection and other "Good Manufacturing Processes"
Food handler training, handwashing, sick leave, Restaurant inspection, Consumer education
Pasteurization, retort canning, irradiation
Schematic map of food industry
Production
Processing
Preparation
Land animals Plants
Seafood
Fish & shellfish
Meat, poultry, dairy,eggs
Fruit, nuts& vegetables
Distribution
Transport/ lairage
Consumption (and foodborne illness)
HACCP HACCP
0
1
2
3
4
5
6
7
8
1998 1999 2000 2001
Per
cen
t p
osit
ive
Large Small Very small
HACCP monitoring samples (FSIS data). Percent of ground beef samples yielding Salmonella, by size of
processing plant, and year Baseline
0
10
20
30
40
1998 1999 2000 2001
Per
cen
t p
osit
ive
Broilers Ground turkey Hogs
HACCP monitoring samples. Percent of broiler, ground turkey and hog samples yielding Salmonella,
by year, large processing plants (FSIS data)
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1996 1997 1998 1999 2000 2001
Rel
ativ
e R
ate
Salmonella Campylobacter Listeria Yersinia
Human illness data (CDC-FoodNet). Change in incidence of foodborne infections relative to 1996
15%25%31%49%
Decrease of
Some future prevention points for foodborne disease (with microbial
validation)
E,HW,SL
Production
Processing
Preparation
Land animals Plants
Seafood
Fish & shellfish
Meat, poultry, dairy,eggs
Fruit, nuts& vegetables
Distribution
Transport/ lairage
Consumption (and foodborne illness)
HACCP HACCP
QAP
Some future prevention points for foodborne disease (with microbial
validation)
E,HW,SL
Production
Processing
Preparation
Land animals Plants
Seafood
Fish & shellfish
Meat, poultry, dairy,eggs
Fruit, nuts& vegetables
Distribution
Transport/ lairage
Consumption (and foodborne illness)
HACCP HACCPHACCP
QAP
Foodborne pathogens enter food chain at multiple points Pathogen reduction approaches can reduce risk at each stepMicrobial monitoring can verify control measuresIn the kitchen:
• Educating the food preparers is important, so is• Handwashing• Keeping ill workers out of the kitchen, and• Decreasing contamination of food coming into the kitchen
Microbial standards in purchase contracts may helpFor high risk populations, using safer food products
Summary