Food and Waterborne Disease Program

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NorovirusOctober, 2008• Ill food workers not reporting gastrointestinali illness• Contamination of ready to eat products (salads<strong>and</strong> s<strong>and</strong>wiches) likely occurred on October 3 rd• Larger outbreak may have been averted byinfection control procedures implementedparticularly the exclusion of ill food workers46
… the prevention of disease transmission!47
Page 4 and 5: Outbreak investigations are team ef
Page 6 and 7: Barriers to Surveillance for Foodbo
Page 8 and 9: Health Burden of Foodborne Diseases
Page 10: HEALTH-RELATED COSTS OFFOODBORNE IL
Page 13 and 14: Reported Food and Waterborne Diseas
Page 15 and 16: National Perspective
Page 18: Multistate foodborne disease outbre
Page 22 and 23: Where do food and waterborneillness
Page 24 and 25: What is a foodborne illnessoutbreak
Page 26 and 27: Waterborne Disease OutbreakDefiniti
Page 28 and 29: Recreational WaterborneDiseaseRecre
Page 30 and 31: Roles in Outbreak Investigations Re
Page 32 and 33: Thinking Differently -Foodborne Ill
Page 34 and 35: Dissemination of Food and Waterborn
Page 36 and 37: Outbreak Summary36
Page 38 and 39: NorovirusOctober, 2008• Questionn
Page 40 and 41: NorovirusOctober, 2008• October 3
Page 42 and 43: NorovirusOctober, 2008• 13/130 fo
Page 49: The End49

Food and Waterborne Disease Program

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