Focus Area 10

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

• Burden of Foodborne Diseases Pyramid

Reported to Health Department/CDC
Culture-confirmed case
Lab tests for organism
Specimen obtained
Person seeks care
Person becomes ill
Exposure in the general population
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Food Safety Focus Area Objectives
10-1. Infections caused by key foodborne
pathogens a. Campylobacter species b.
Escherichia coli O157H7 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 O157H7 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
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Major Foodborne Infections, 1997-2003
Rate per 100,000 population
Campylobactor species
2010 Targets
Salmonella species
Listeria monocytogenes
Escherichia coli O157H7
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 O157H7
Salmonella serotype Enteritidis
2010 Target for Salmonella serotype Enteritidis
2010 Target for Escherichia coli O157H7
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
Key Food Safety Practices

• Clean wash hands and surfaces often
• Separate dont cross-contaminate
• Cook cook to proper temperatures
• Chill refrigerate promptly

FightBAC Campaign
Obj. 10-5
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Consumer Food Preparers Who Follow Key Food
Safety Practices
Percent
1998
2001
2010 Target
78
76
76
76
74
75
75
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.
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Progress review data and slides can be found on
the web at
http//www.cdc.gov/nchs/hphome.htm