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Foodborne Disease |
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| Evaluation and
Investigation |
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Prompt and thorough laboratory evaluation of cases and suspected foods is
essential. Single cases of foodborne disease are difficult to identify unless,
as in botulism, there is a distinctive clinical syndrome. Although foodborne
disease may be one of the most common causes of acute illness, many cases and
outbreaks go unrecognized and unreported. The following links aid in the
evaluation of potential foodborne disease outbreaks.
Report foodborne disease epidemics to local health authorities. Take the following steps when conducting an epidemiological investigation:
- Review reported cases to
determine the time and place of exposure and the
population at risk.
- Obtain a complete list of
foods served.
- Hold and refrigerate all food
still available.
- Collect samples of vomit and
feces for laboratory testing and inform the laboratory
of suspected contaminants.
- Compare illness rates for
specific foods eaten and those not eaten. The suspected
food will usually have the highest associated illness
rates. Most of the sick will have eaten the suspected
food.
- Investigate the source of the
suspected food and methods of preparation and storage.
- Look for possible sources of
contamination and inadequate refrigeration or heating.
- Submit samples of suspected
food for laboratory testing.
- Evaluate food handlers for sources of infections, including culture of
lesions, nasal swabs, and feces where appropriate.
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