Indiana State Health Improvement Plan (I-SHIP) - State of Indiana

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Assure Food Safety not dependent on serotype or PFGE results but are conducted upon initial notification. Information collected from LHD case interviews, reference laboratories, and the ISDH laboratory (serotype and confirmatory testing) is entered into the Indiana National Electronic Disease Surveillance System (INEDSS) for review by the Enteric Epidemiologist. Local clusters with common risk factors or serotypes are identified at this time. In addition to passive surveillance activities, ISDH also conducts outbreak investigations for enteric illnesses. Improvements in molecular laboratory testing methods of enteric bacteria have made it easier to identify foodborne disease outbreaks at a State and National level. In 2009, ISDH reported 10 confirmed cases of listeriosis, 572 confirmed cases of salmonellosis, and 62 confirmed cases of Shiga-toxin producing E. coli (STEC) infections. These numbers do not include the suspect, probable, or lost-to followup/unconfirmed cases which still required time and resources to investigate. In 2009, ISDH also investigated and reported to National Outbreak Reporting System (NORS) 31 clusters of foodborne illness caused by Listeria monocytogenes, Salmonella spp., and STEC identified by either Pulse Field Gel Electrophoresis (PFGE) or traditional epidemiologic methods. These clusters contributed a total of 67 cases of illness to ISDH‘s 2009 surveillance numbers and required additional time and resources of State and local Public Health professionals to investigate. The United States Food and Drug Administration (FDA) recommend 280- 320 inspections per full-time employee (FTE). This equals roughly 150 establishments per FTE if 2 inspections occur each day per year on average. Source: 2010 Food Protection Survey, Indiana State Department of Health, Food Protection Program
Assure Food Safety Source: 2010 Food Protection Survey, Indiana State Department of Health, Food Protection Program Based on the number of food establishments in Indiana, the overall numbers of food safety inspection officers (FSIO), the numerous activities required of FSIOs other than inspections and the dwindling public resources, it is evident that Indiana must move to a comprehensive system of risk-based inspections to offer to best possible protection to the public. This will be one of the overriding objectives of the Food Safety Priority of the Indiana State Health Improvement Plan.
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2011 - 2016 INDIANA STATE HEALTH IM
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Dear State Health Improvement Plan
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INDIANA STATE HEALTH IMPROVEMENT PL
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G. MARIE SWANSON, Associate Vice Ch
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Section 4: Implementation and Evalu
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Page 33 and 34: INDIANA STATE HEALTH IMPROVEMENT PL
Page 47 and 48: Health Promotion Increase Hoosiers
Page 55 and 56: Access to Care Increase Hoosiers at
Page 63 and 64: Decrease Tobacco Usage Amounts do n
Page 65 and 66: Decrease Tobacco Usage as loss of p
Page 67 and 68: Health Promotion Decrease Tobacco U
Page 69 and 70: Access to Care Decrease Tobacco Usa
Page 71 and 72: Health Promotion Access to Care Dec
Page 73 and 74: Reduce Infant Mortality Prematurity
Page 75 and 76: Health Promotion Reduce Infant Mort
Page 77 and 78: Health Promotion Reduce Infant Mort
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Page 81 and 82: Assure Food Safety In the United St
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Page 87 and 88: Health Promotion Assure Food Safety
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Page 93 and 94: Reduce Healthcare Associated Infect
Page 99 and 100: Health Promotion Reduce Healthcare
Page 103 and 104: Reduce the Burden of HIV, STD, and
Page 109 and 110: Health Promotion Reduce the Burden
Page 111 and 112: Access to Care Reduce the Burden of
Page 113 and 114: Health Promotion Access to Care Red
Page 117 and 118: ES6: Enforce Laws and Regulations T
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Indiana State Health Improvement Plan (I-SHIP) - State of Indiana

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