Fundamental Food Microbiology, Third Edition - Fuad Fathir

IMPORTANT FACTS IN FOODBORNE DISEASES 333
killed, if recontamination can occur, or if a pathogen can multiply to reach a high
population to cause disease. The foodborne disease outbreak data between 1983 and
1987 in the U.S. revealed that the most predominant cause of the outbreaks was
improper holding temperature (refrigerated temperature) of the food (Table 23.7;
also compare Table 23.12 for current trends). The temperature abuse resulted in the
growth of pathogens (bacteria) to reach to a level that causes illness following
consumption. The other factors, in order of importance, were contamination of foods
due to poor personal hygiene, survival of pathogens due to cooking at lower temperatures
than specified, cross-contamination of foods from equipment (previously
contaminated with pathogens), and food from unsafe sources, such as raw foods.
These five factors, in combination, were responsible for 92.6% of the outbreaks
caused by pathogenic bacteria and viruses. 2
K. Influence of Month (of the Year) on Number of Foodborne Disease
Outbreaks Caused by Pathogenic Bacteria and Viruses
In general, foodborne outbreaks of pathogenic bacterial and viral origin are more
prevalent during the summer months. The compiled data for 1983 to 1987 (Table
23.8) show that in the U.S., ca. 66% of the outbreaks occurred during May to
September, with the highest incidence in August. 2 Between November and April,
the incidence was reduced to ca. 34%. During commercial processing, food products
are exposed to indoor temperature, which may not vary greatly in the summer or
the winter. However, both raw products and processed products can be exposed to
outside temperatures for a long time during transportation, displays in stores, at food
establishments, and at home. Also, during the summer, picnics and outdoor eating
\
Table 23.7 Predominant Contributing Factors Associated with Confirmed Foodborne
Disease Outbreaks from Pathogenic Bacteria and Viruses from 1983 to
1987 in the U.S.
Contributing
Factor 1983 1984 1985 1986 1987 Total (%)
Improper holding
temperature
52 68 57 40 27 244 (34.6)
Poor personal
hygiene
21 42 38 25 19 145 (20.5)
Inadequate cooking 24 19 36 20 19 118 (16.7)
Contaminated
equipment
17 33 25 21 12 108 (15.3)
Food from unsafe
sources
15 3 10 5 6 39 (5.5)
Others 9 12 12 11 8 52 (7.4)
Table 23.8 Influence of the Month of the Year to Confirmed Foodborne Disease
Outbreaks from Bacteria and Viruses from 1983 to 1987 in the U.S.
No. of Outbreaks
Months
Total (%) Average Range Comments
May to October 413 (65.7) 69 57 to 86 Highest in August
November to April 216 (34.3) 36 26 to 45 Lowest in February