Fundamental Food Microbiology, Third Edition - Fuad Fathir

IMPORTANT FACTS IN FOODBORNE DISEASES 341
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6. Final FoodNet Surveillance Reports, Centers for Disease Control and Prevention,
Atlanta, 1996–1999.
7. Mead, P.S., Slutsker, L., Dietz, V., McCraig, L.F., Bresee, J.S., Shapiro, C., Griffin,
P. M., and Tauxe, R.V., Food-related illness and death in the United States, Emerg.
Infect. Dis. 5, 1, 1999.
QUESTIONS
1. List the factors associated with a foodborne disease outbreak.
2. Define or explain an outbreak, a reported case, and a confirmed outbreak.
3. Survey 25 of your friends and relatives about the number of individuals who had,
at least once, a digestive disorder in the last 2 years. From this, calculate approximately
how many people can be affected with foodborne disease in the U.S. per
year. Is it close to 20,000? 5 million? 25 million? Or 80 million?
4. From the survey in Question 3, estimate the most common food type (animal,
plant) associated with foodborne diseases.
5. From the survey in Question 4, use one incident and discuss the symptoms, time
of occurrence of symptoms after eating, the likely pathogen, probable source of
the pathogen, and predisposing factors that caused the disease.
6. Define foodborne intoxication, infection, and toxicoinfection, and give two examples
for each.
7. Discuss why pathogenic bacteria are the predominant agents in foodborne diseases.
8. "Foods of animal origin are more frequently associated with foodborne disease
outbreaks.” Justify or explain the statement.
9. List the possible reasons for higher incidence of foodborne diseases with food
served at food service establishments.
10. List, in order of importance, the five most important contributing factors in the
occurrence of foodborne disease of pathogenic bacterial and viral origin.
11. List the sequence of events in case of a salmonellosis outbreak.
12. Briefly discuss what you have learned from the material in this section.