Abstract
Due to the ever-increasing level of complexity in our global food supply system, as well as the enormous costs and impacts associated with foodborne illness, every food protection professional (FPP) needs to understand the importance of food safety from a public health standpoint and the role that public health agencies play in preventing foodborne illness. This chapter provides a brief historical overview of food-related illness and the impact of foodborne illness, along with an overview of how foodborne pathogens are transmitted to individuals. Additionally, the chapter explores the numerous ways by which public health agencies help prevent foodborne illness outbreaks.
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Appendices
Take-Home Message
Public health agencies at all levels (federal, state, local, tribal, and territorial) play a crucial role in monitoring and mitigating foodborne illness outbreaks, as well as investigating the source of the illness and educating the public about preventive and protective measures. The FPP needs to understand that preventing food- and water-related illness is one of the primary objectives of his or her job and can help educate others on methods and practices that can detect, monitor, prevent, and contain the spread of such diseases.
Activity
Chapter review questions.
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1.
Contracting Salmonella from eating a contaminated food item is an example of:
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(a)
Direct transmission.
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(b)
Indirect transmission.
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(a)
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2.
When comparing surveillance systems, match the following characteristics to the correct surveillance system—complaint-based or pathogen-specific.
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(a)
Usually initiated by a citizen phone call to a state or local health agency.
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(b)
Usually initiated by a laboratory notification to a state or local health agency.
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(c)
Is usually based on an individual or group of individuals experiencing gastrointestinal illness who have not sought medical care.
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(d)
Is based upon a clinical sample collected by a healthcare worker.
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(e)
The pathogen causing illness has been identified by a laboratory.
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(f)
The cause of illness has not yet been determined.
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(g)
Can lead to DNA fingerprint analysis.
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(h)
Allows for a faster response to a potential outbreak.
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(a)
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3.
Why might a local health agency not investigate a case of foodborne illness?
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4.
What major risk factors contribute to foodborne illness, according to FDA research conducted at foodservice and retail food establishments?
Answer Key
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1.
B—Indirect, because food is the intermediate vehicle
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2.
Complaint-based surveillance—a, c, f, h
Pathogen-specific surveillance—b, d, e, g
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3.
There are many potential reasons. Examples include:
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(a)
The case is found to be sporadic (not part of an outbreak).
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(b)
The illness is not severe.
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(c)
There is minimal risk that transmission is ongoing.
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(d)
The illness is not affecting a vulnerable segment of the population (such as the young, elderly, and/or immunocompromised).
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(e)
The health department is lacking resources to pursue the individual cases of foodborne illness (focusing on outbreaks).
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(f)
There is nothing unusual about the pathogen, the illness, or the mode of transmission.
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(a)
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4.
Major risk factors contributing to foodborne illness include:
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(a)
Employee health and hygiene.
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(b)
Inadequate cooking/holding temperatures.
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(c)
Contaminated equipment.
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(a)
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Rutherford, J., Luke, J., Wilkins, M., Rockhill, S. (2015). Public Health Principles. In: Bradsher, J., Wojtala, G., Kaml, C., Weiss, C., Read, D. (eds) Regulatory Foundations for the Food Protection Professional. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-0650-5_7
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