Background. Foodborne disease is estimated to cause 48 million illnesses annually in the US resulting in 3000 deaths [1]. Although most infections occur as sporadic cases, outbreak surveillance offers valuable insight about the foods and pathogens responsible for illnesses [2]. A total of 1632 foodborne disease outbreaks were reported during 2011-2012 [3] and recent data indicates an overall decrease in the number of outbreaks reported each year [4]. Understanding which factors contribute to the successful identification of a food vehicle in a foodborne outbreak investigation is crucial for improving outbreak response [5-10]. The purpose of this study was to describe outbreak characteristics and to determine which may be associated with the success of a foodborne outbreak investigation (i.e. one in which a food vehicle has been reported). Methods. A foodborne disease outbreak was defined as the event in which two or more people acquired similar illnesses from consuming the same food or beverage. Outbreaks occurring in FoodNet sites during 2003 through 2010 were included in the analysis. Results. Data were available for 1441 (87%) of the 1655 foodborne disease outbreaks documented in FoodNet Outbreak Supplement forms from 2003 through 2010. A food vehicle was identified in 692 of the 1441 (48%) outbreaks. Six outbreak characteristics remained statistically significant in both univariate and multivariate analyses: environmental and/or food culture collection, FDA or state agriculture involvement, outbreak size, case-control studies, and number of fecal specimens tested for norovirus. Conclusions. Less than half of foodborne outbreaks examined here resulted in a food vehicle being identified. Having more robust resources available for outbreak detection and investigation may improve likelihood of a food vehicle being identified.

Background Vibrio infection (vibriosis) results from consuming contaminated seafood or exposing skin directly to marine waters or raw seafood. The Centers for Disease Control and Prevention (CDC) estimates that 80,000 illnesses occur each year in the United States. Four species, V. parahaemolyticus, V. vulnificus, V. alginolyticus, and V. cholerae (excluding toxigenic O1 and O139), are responsible for most cases. Understanding foodborne and non-foodborne transmission routes is important for describing epidemiological trends and for directing prevention efforts. Methods Demographic, clinical, and epidemiological data for cases reported between 1988 and 2012 were extracted from CDC’s Cholera and Other Vibrio Illness Surveillance System (COVIS). Outcomes and seasonal trends were described by species and transmission route. Results A total of 10,173 domestically acquired, non-toxigenic cases of vibriosis were reported, including 4,224 (41.5%) V. parahaemolyticus cases, 1,998 (19.6%) V. vulnificus cases, 1,267 (12.5%) V. alginolyticus cases, and 963 (9.5%) V. cholerae cases. There were 4,026 hospitalizations and 795 deaths reported. When categorized by transmission route, 5,775 (56.8%) cases were foodborne and 3,317 (32.6%) were non-foodborne.. Most (52.4%) cases occurred during the summer months with peaks in July and August. Only 140 cases were reported from eight states in 1988 compared to 907 cases reported by 42 states in 2012. The overall crude incidence in 2011 was 0.26 cases per 100,000 population. Discussion The number of reported cases of vibriosis has been increasing steadily since 1988. Increased prevention efforts, including safer seafood products and consumer education, are needed.These efforts should focus on specific populations and transmission routes for each of the top four species that cause most vibriosis cases in the United States.

Thesis (Ph. D., Microbiology, Molecular Biology and Biochemistry)--University of Idaho, September 2006. / Major professor: Gregory Bohach. Includes bibliographical references. Also available online (PDF file) by subscription or by purchasing the individual file.

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Existing food sampling programmes used by the local authorities, if they exist, operate in a 'hit or miss' fashion, and the use of small sample size is common in the programmes. Although the U.K. food co-ordination network is well developed, the complexity of the three-way systems creates many complications and duplications. Also, compliance with the European legislation generates extra burdens to the U.K. governments. A national survey was undertaken in 1998 to investigate the purpose and effectiveness on local authonty food sampling. Although only half of the returns believed that local food programmes contributed significantly to the prevention of foodborne illness, over three-quarters agreed that the programmes could be improved upon. It was clearly shown that U.K. local authorities were eager to advance their sampling regime, but were handicapped by resource constraints. The local authorities stated that improvement could be achieved if sampling activities were increased. Because sampling involves errors due to uncertainties and variations, a statistically validated sampling model was developed in an attempt to determine suitable sample sizes under various sample proportions that would also satisfy good normal approximation in order to reduce margin of error to a minimum. However, the model illustrated that current sampling regimes were far from reaching the minimum requirement. In the main, if sampling has a part in food safety activities, then central government support towards sampling and analysis cost is vital. Routine sampling can be undertaken collectively at a regional basis, and such high cost may be split among local authorities. Alternatively, a requirement can be placed upon food premises to undertake their own sampling, and officers will then carry out local audits. Finally, further investigations should be extended to the determination of many contaminants' limits and the cost benefit analysis along the chain of causality.

The first aim of this study (Chapter III), the effects of chlorate and nitroethane on foodborne pathogens and rumen fermentation were evaluated. The experimental chlorate product, reduced (P < 0.001) fecal, but not ruminal (P > 0.05) E. coli concentrations by 1000- and 10-fold by 24 and 48 h after chlorate feeding when compared to pre-treatment concentrations (> 5.7 log10 colony forming units/g). Nitroethane treatment decreased (P < 0.01) ruminal (8.46, 7.91 and 4.74 ± 0.78 μmol/mL h-1) and fecal (3.90, 1.36 and 1.38 ± 0.50 μmol/g h-1) methane-producing activity for treatments 0, 80 and 160 mg nitroethane/kg body weight per day, respectively. Whole animal methane emissions, expressed as L/d or as a proportion of gross energy intake (%GEI) were unaffected by nitroethane treatment (P > 0.05). The second aim of this study (Chapter IV) was conducted to examine the effects of nitroethane and monensin on ruminal fermentation and nitro-metabolizing bacterial populations in vitro. The addition of nitroethane decreased methane production (μmol/mL) by at least 90%. The most probable number (MPN) of nitro-metabolizing bacterial populations was increased (P < 0.01) with the addition of nitroethane by at least 3 log10 cells/mL compared with monensin, monensin plus nitroethane or the control group. The final aim of this study (Chapter V) evaluated the effect of two sources of tannins, chestnut (CT) and mimosa (MT) on foodborne pathogens when applied as a hide-intervention and as a feed additive to feedlot cattle. Tannin spray application showed no effect of treatment or application-time (P > 0.05) on E. coli/total coliforms and total aerobes. Chestnut tannin decreased bacterial load of ruminal E. coli and total coliform by at least 0.4 log10 CFU/mL. However, fecal E. coli concentrations were increased with mimosa by 0.3 log10 CFU/g. Also, fecal total coliforms increased with the addition of chestnut or mimosa by at least 0.3 log10 CFU/g. Fecal Campylobacter concentrations (log10 CFU/g) increased with the addition of chestnut and mimosa by at least 0.4 log10 CFU/g.

This study is a measure the effectiveness of the “Buffet Busters” teaching resource in improving children’s knowledge about foodborne illness and the basic epidemiological principles when used within the provincial and territorial science units focused on the human body. The student sample consisted of 78 children in Grade 5 and the study was implemented in both French and English. Student knowledge was measured both pre and post implementation by questionnaire. Teacher interviews were also used to collect information regarding the value of the “Buffet Busters” resource in their classrooms. The study was able to conclude that children’s knowledge of foodborne illness improved in many topic areas. Improved knowledge was most significant in the understanding of general sources of agents which cause foodborne illness, and food related sources where these agents can be found. Entrance knowledge of personal hygiene and food preparation as a means to prevent foodborne illness was well established. The difficulty of the resource was examined and it was found to be suitable for its intended use in Grade 5 classrooms with minimal modifications. It is suggested that since “Buffet Busters” is an approved resource for Grade 5 science it should be more widely used to support curricular outcomes.

This study is a measure the effectiveness of the “Buffet Busters” teaching resource in improving children’s knowledge about foodborne illness and the basic epidemiological principles when used within the provincial and territorial science units focused on the human body. The student sample consisted of 78 children in Grade 5 and the study was implemented in both French and English. Student knowledge was measured both pre and post implementation by questionnaire. Teacher interviews were also used to collect information regarding the value of the “Buffet Busters” resource in their classrooms. The study was able to conclude that children’s knowledge of foodborne illness improved in many topic areas. Improved knowledge was most significant in the understanding of general sources of agents which cause foodborne illness, and food related sources where these agents can be found. Entrance knowledge of personal hygiene and food preparation as a means to prevent foodborne illness was well established. The difficulty of the resource was examined and it was found to be suitable for its intended use in Grade 5 classrooms with minimal modifications. It is suggested that since “Buffet Busters” is an approved resource for Grade 5 science it should be more widely used to support curricular outcomes.

Thesis (Ph.D. ) - James Cook University, 2006. / Typescript (photocopy) Bibliography: leaves 262-302.