Fundamental Food Microbiology, Third Edition - Fuad Fathir

332 FUNDAMENTAL FOOD MICROBIOLOGY
I. Predominant Places of Food Consumption Associated with
Confirmed Foodborne Disease Outbreaks of Bacterial and Viral
Origin
An analysis of the relationship between the places of food consumption and the
number of foodborne disease outbreaks revealed that, at least in the U.S., the highest
number of incidents occurred with foods served at food establishments (Table 23.6).
These include fast-food services, restaurants, cafeterias, and schools. Several factors
can be associated with this. 2 The total number of meals served is very high. Also,
high proportions of food are served within a very short period of time. In addition,
the number of people involved in handling the food, many of whom may not have
training in safe food handling, is very high. This can result in a greater chance of
contamination and failure to observe proper sanitation. Improper cooling of foods,
cross-contamination, and contamination of food from pets can be the reasons for
foodborne diseases with foods served in homes. Mishandling of foods, temperature
abuse, long intervals between preparation and consumption, and improper sanitation
can be associated with outbreaks at picnics. The exact sources could not be identified
in 30% of the outbreaks; from the available information, it is most likely that many
of them were probably with foods served at food establishments. Although not listed
in Table 23.6, the relative frequency of foodborne disease outbreaks with foods from
large commercial processors is low. This is generally because they use good quality
control, sanitation, and testing of the products for the pathogens. However, when a
contamination of food by a pathogen occurs in a big processing establishment, a
large number of people over a wide area are affected. 2
J. Predominant Contributing Factors Associated with Confirmed
Foodborne Disease Outbreaks from Pathogenic Bacteria and
Viruses
Before foods are consumed, they are exposed to many different environments and
conditions. These dictate whether a pathogen present initially will survive or be
Table 23.6 Predominant Establishments of Food Consumption Associated with
Confirmed Foodborne Disease Outbreaks from Pathogenic Bacteria and
Viruses from 1983 to 1987 in the U.S.
Establishment No. of Outbreaks %
Homes 149 24.8
Food services a 225 37.5
Picnic b 45 7.5
Processing plants c NA NA
Unknown d 181 30.2
Total 600 100
a Includes fast-food establishments, restaurants, cafeterias, and school lunch programs.
b Includes family picnics, church picnics, and camps.
c Data not available.
d Exact places not identified.