1082 APPENDIX VI–PREVENTION OF INFECTIOUS DISEASE FROM CONTAMINATED FOOD PRODUCTS Appendix VI Prevention of Infectious Disease From Contaminated Food Products1 Foodborne diseases are associated with significant morbidity and mortality in people of all ages. The Centers for Disease Control and Prevention (CDC) estimates that there are 48 million cases of foodborne illness in the United States each year, resulting in approximate- ly 128 000 hospitalizations and 3000 deaths.2,3 Young children, the elderly, and immuno- compromised people are especially susceptible to illnesses and complications caused by many of the organisms associated with foodborne illness. Norovirus is the most common cause of outbreaks of foodborne illness, as well as number of foodborne infections, in the United States.3 The system for surveillance and reporting for norovirus infections is known as CaliciNet. Information about CaliciNet can be found at www.cdc.gov/ norovirus/reporting/calicinet/index.html. The Foodborne Diseases Active Surveillance Network (FoodNet) of the CDC’s Emerging Infections Program conducts active, population-based surveillance in 10 states for all laboratory-confirmed infections with select enteric pathogens transmitted common- ly through food. The FoodNet program conducts surveillance for illnesses attributable to Campylobacter species, Listeria monocytogenes, Salmonella species, Shiga toxin-producing Esche- richia coli (STEC) O157:H7, Shigella species, Vibrio species, and Yersinia enterocolitica (since 1996) Cryptosporidium species and Cyclospora species (since 1997) and STEC non-O157 (since 2000). FoodNet also conducts surveillance for hemolytic-uremic syndrome (HUS), a complication of STEC infection. Additional information about FoodNet can be found at www.cdc.gov/foodnet/index.html. Outbreak surveillance provides insights into the causes of foodborne illness, types of implicated foods, and settings where transmission occurs. The CDC collects data on foodborne disease outbreaks submitted from all states and territories (www.cdc.gov/ foodsafety/fdoss/index.html). Public health, regulatory, and agricultural profes- sionals can use this information when creating targeted control strategies and to support efforts to promote safe food preparation practices among food industry employees and the public. Data on foodborne disease outbreaks are available online through the Foodborne Outbreak Online Database (wwwn.cdc.gov/foodborneoutbreaks). Four general rules should be followed to maintain safety of foods: 1. Clean: Wash hands and surfaces thoroughly and often. 2. Separate: Do not cross-contaminate. 3. Chill: Refrigerate foods promptly. 1Centers for Disease Control and Prevention. Diagnosis and management of foodborne illnesses: a primer for physicians. MMWR Recomm Rep. 2004 53(RR-4):1–33 2Centers for Disease Control and Prevention. Surveillance for foodborne disease outbreaks—United States, 2008. MMWR Morb Mortal Wkly Rep. 2011 60(35):1197-1202 3Centers for Disease Control and Prevention. Surveillance for foodborne disease outbreaks—United States, 1998–2008. MMWR Morb Mortal Wkly Rep. 2013 62(SS-2):1–34
Previous Page Next Page