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Media Analysis

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Food safety hot topics Dr. Ben Chapman Dept of 4-H Youth Dev and FCS North Carolina State University benjamin_chapman_at_ncsu.edu www.chapmanfoodsafety.wordpress.com – PowerPoint PPT presentation

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Title: Media Analysis


1
Food safety hot topics
  • Dr. Ben Chapman
  • Dept of 4-H Youth Dev and FCS
  • North Carolina State University
  • benjamin_chapman_at_ncsu.edu
  • www.chapmanfoodsafety.wordpress.com

2
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3
Why did my grandmother overcook pork?
4
Foodborne illness in the US
-in-
  • 48 million cases of foodborne illness
  • 127,839 hospitalizations
  • 3,037 deaths

5
WHO factors contributing to foodborne illness
  • Improper cooking procedures
  • Temperature abuse during storage
  • Lack of hygiene and sanitation by food handlers
  • Cross-contamination between raw and ready-to-eat
    foods
  • Foods from unsafe sources
  • All human factors, behavior based
  • WHO, 2002

6
Impacts
Travis Cudney Blind since age 2 Complications
from a pathogenic E. coli infection
Mason Jones Died at age 5 E. coli O157 Acquired
through school lunch program 157 illnesses, 31
hospitalizations
7
Why is this important for you?
  • High risk population
  • Somewhat complex food production system
  • High potential on public health if something goes
    wrong

8
Food safety risks in schools
  • Process and handling
  • School HACCP program
  • Personnel
  • School HACCP program
  • Suppliers
  • Procurement
  • Other outside stuff
  • Sometimes a bit of a question

9
What makes us ill?
  • 1 Chicken
  • 2 Meats
  • 3 Ground meats
  • 4 Fin fish
  • 5 Shellfish
  • 1 Produce
  • 2 Poultry
  • 3 Beef
  • 4 Eggs
  • 5 Seafood

10
Listeria outbreak (cantaloupe)
  • 25 deaths
  • 123 illnesses
  • Linked to packing facility
  • Sanitation
  • Facility design
  • Post-harvest handling

11
E. coli O104 outbreak in Europe May 1 to July
21, 2011
  • 4,125 cases
  • 50 fatalities

As reported by the World Health Organization on
July 21, 2011 Outbreak officially over July 26,
2011
UNCLASSIFIED
11
12
E. coli O157 outbreak/strawberries (OR)
  • 1 dead 14 sick
  • Deer droppings caused outbreak
  • Six samples from Jaquith Strawberry Farm tested
    positive for the E. coli O157H7 strain

13
Heres a scenario
  • 150 students ill with gastro symptoms
  • School closed
  • Source is
  • What do you say?

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15
Risk communication
Scientific Assessment of Risk
Public Perception of Risk
Information Vacuum
  • Need to be able to address
  • What you are doing
  • Why you have risk reduction practices
  • Update often
  • In absence, it gets filled by whomever

Powell, 1997
16
Potential social media tools
  • Facebook
  • Twitter
  • Blogs
  • YouTube
  • Flickr
  • Wikipedia

17
Wright County Egg/Salmonella 2010
  • Big break during investigation health
    department follows up on angry consumers
    complaining of illnesses on Yelp

18
Wikipedia 100pm September 19, 2006
19
Crisis communication Message development
  • Be clear
  • Relate the message to the audiences perspectives
  • State what has happened and what is being done
  • Clearly state the existence of uncertainty
  • Ensure completeness and focus on the issue
  • Place the risk in the appropriate context
  • Be honest about the limits of scientific
    knowledge

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22
Food safety culture
  • It is a set of shared attitudes, values and
    beliefs around food safety
  • Production/sources
  • Handling/storage
  • Preparation
  • You can have a good food safety culture or a bad
    one

23
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24
Food safety culture
  • Maintaining a food safety culture means
  • Everyone know the risks associated with the job
    they do
  • Know why managing the risks is important
  • Can effectively manage those risks
  • Demonstrable
  • Are ready to deal with problems
  • Are looking for future risks

25
Food safety culture players
  • Principal
  • Faculty
  • Janitorial staff
  • Administrative support staff
  • Parent volunteers

26
Know the risks
  • What foods do you serve have been historically
    linked to foodborne illness outbreaks?
  • Know what factors led to the illnesses
  • Production? Temperature control? Hygiene?
  • Tomato and pepper containing dishes in 2008 S.
    Saintpaul outbreak
  • Barton Behravesh et. al 2011, NEJM

27
  • Surprising messages
  • Shannon, 1948
  • Generate dialogue
  • Ajzen, 1991 Bohm et al., 1993 Dignum et al.,
    2001 Schein, 1993
  • Put food safety into context
  • Leventhal et al., 1965 Lordly, 2007
  • Tell stories
  • www.foodsafetyinfosheets.com

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29
Results Mean events per food handler
Event Pre (13.4 hrs) Post (13.5 hrs) Change percentage
Handwashing attempts 21.1 22.5 1.42 6.7
Correct handwashing events 2.4 4.0 1.64 68.9
Indirect cross-contamination 15.7 13.1 -2.57 -19.6
Direct cross-contamination 1.9 1.0 -0.85 -81.7
Significance level (p lt.05, 95 CI)
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34
Temperature
  • Use temperature loggers to track temperature of
    leafy greens over time
  • Placed at each step of leafy green pathway
  • Receipt of product, storage, preparation, holding
  • Is product exposed to abusive temperatures? If
    so, at what point and for how long?

35
Food Handling and Sanitation Survey
  • Asks about handling practices and opinions about
    risks involved in handling leafy greens
  • Combined with temperature data
  • show attitudes about leafy green handling and
    areas where improvements could be made to improve
    safety
  • All to build better training/mitigation steps

36
Where NC CE comes in
  • In the past involved with training managers on
    HACCP implementation
  • SMI team has that under control now
  • Need help with training food handlers (cafeteria
    staff)
  • Required to have a 4-hour training every 3 years

37
Food safety risks in schools
  • Process and handling
  • School HACCP program
  • Personnel
  • School HACCP program
  • Suppliers
  • Procurement
  • Other outside stuff
  • Sometimes a bit of a question

38
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39
  • Dr. Ben Chapman
  • benjamin_chapman_at_ncsu.edu
  • Follow me on twitter _at_benjaminchapman
  • 919 809 3205
  • www.foodsafetyinfosheets.com
  • www.chapmanfoodsafety.wordpress.com
  • www.barfblog.com
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