Campylobacter “The most common food born illness - CDC”

Campylobacter Stuff we all know already Stuff we all know already Campylobacter jujuni is main organism Campylobacter jujuni is main organism Reservoir: Animals – most frequently poultry and cattle Reservoir: Animals – most frequently poultry and cattle Most raw poultry meat is contaminated Most raw poultry meat is contaminated Also commonly found in domestic animals Also commonly found in domestic animals Mainly puppies and kittens Mainly puppies and kittens

Campylobacter Incubation Incubation Usually 2-5 days but could be 1-10 days Usually 2-5 days but could be 1-10 days Symptoms: diarrhea (sometimes bloody), abdominal pain, malaise, fever, nausea, and/or vomiting Symptoms: diarrhea (sometimes bloody), abdominal pain, malaise, fever, nausea, and/or vomiting Could be shed from carrier from 2-7 weeks without treatment of antibiotics Could be shed from carrier from 2-7 weeks without treatment of antibiotics

CDC Risk Factors CDC Risk Factors CDC Risk Factors Developed to establish a base line Developed to establish a base line Knew food borne illnesses were a problem but had no idea how big Knew food borne illnesses were a problem but had no idea how big Tough to track illness – easier to track risk factors Tough to track illness – easier to track risk factors Based on data collected from CDC Surveillance report from 1988 – 1992 Based on data collected from CDC Surveillance report from 1988 – 1992 Established 5 categories of risk factors that contributed to food born illnesses Established 5 categories of risk factors that contributed to food born illnesses

CDC Risk Factors 5 CDC Risk Factors 5 CDC Risk Factors 1. Food from unsafe sources 1. Food from unsafe sources 2. Inadequate cooking 2. Inadequate cooking 3. Improper holding temperatures 3. Improper holding temperatures 4. Contaminated equipment 4. Contaminated equipment 5. Poor personal hygiene 5. Poor personal hygiene

CDC Risk Factors 1. Food from unsafe sources 1. Food from unsafe sources Food Code: Food Code: (A)(1): “Food shall be obtained from sources that comply with the law” (A)(1): “Food shall be obtained from sources that comply with the law” (A)(6): Safe handling instructions (A)(6): Safe handling instructions (H)(1-4): Temperature (H)(1-4): Temperature

CDC Risk Factors 2. Inadequate cooking 2. Inadequate cooking Food Code “Destruction of organisms of public health concern” Food Code “Destruction of organisms of public health concern” 145˚F: Raw shell eggs 145˚F: Raw shell eggs 155˚F: Beef, whole muscle (for 15 seconds) 155˚F: Beef, whole muscle (for 15 seconds) 165˚F: Poultry, stuffed meats, stuffing containing meats (for 15 seconds) 165˚F: Poultry, stuffed meats, stuffing containing meats (for 15 seconds) Consumer advisory Consumer advisory Reheating for hot holding: 165˚F for 15 seconds within 2 hours Reheating for hot holding: 165˚F for 15 seconds within 2 hours

CDC Risk Factors Temperature D-ValueMediumReference (ºC)(ºF)(min.) Skim milkDoyle and Roman, Skim milkDoyle and Roman, Ground beefKoidis and Doyle, Lamb meatKoidis and Doyle, Skim milkDoyle and Roman, Skim milkDoyle and Roman, Lamb meatKoidis and Doyle, Ground beefKoidis and Doyle, Ground beefKoidis and Doyle, Lamb meatKoidis and Doyle,

CDC Risk Factors 3. Improper holding temperatures 3. Improper holding temperatures Food Code “Limitation of growth or organisms of public health concern” Food Code “Limitation of growth or organisms of public health concern” Hot Holding: 135˚F or above Hot Holding: 135˚F or above Cold Holding: 41˚F or below Cold Holding: 41˚F or below Thawing Thawing Cooling Cooling Time as a public health control Time as a public health control

CDC Risk Factors 4. Contaminated equipment 4. Contaminated equipment Food Code “Equipment, utensils, and linens: maintenance and operation” Food Code “Equipment, utensils, and linens: maintenance and operation” Smooth and easily cleanable surfaces Smooth and easily cleanable surfaces Ware washing equipment (machines, sinks) Ware washing equipment (machines, sinks) Uses and cleaning Uses and cleaning Sanitizer levels Sanitizer levels

CDC Risk Factors 4. Contaminated Equipment (cont.) 4. Contaminated Equipment (cont.) Food Code “Equipment, utensils, and linens: cleaning of equipment and utensils” Food Code “Equipment, utensils, and linens: cleaning of equipment and utensils” (A)(1): Equipment food-contact surfaces and utensils shall be clean to sight and touch (A)(1): Equipment food-contact surfaces and utensils shall be clean to sight and touch Cleaning frequencies Cleaning frequencies Washing – Rinsing – Sanitizing Washing – Rinsing – Sanitizing

CDC Risk Factors 4. Contaminated Equipment (cont.) 4. Contaminated Equipment (cont.) Food Code “Equipment, utensils, and linens; sanitizing of equipment and utensils” Food Code “Equipment, utensils, and linens; sanitizing of equipment and utensils” (A) Food contact surfaces and utensils shall be sanitized (A) Food contact surfaces and utensils shall be sanitized Sanitizing Methods Sanitizing Methods

CDC Risk Factors 5. Poor Personal Hygiene 5. Poor Personal Hygiene Food Code “Management and personnel: hygienic practices” Food Code “Management and personnel: hygienic practices” (A) Food contamination prevention – eating, drinking, or using tobacco (A) Food contamination prevention – eating, drinking, or using tobacco (B) Food contamination prevention – discharges from eyes, nose, and mouth (B) Food contamination prevention – discharges from eyes, nose, and mouth (C) Hair restraints – effectiveness (C) Hair restraints – effectiveness (D) Animals – handling prohibition (D) Animals – handling prohibition

CDC Risk Factors 5. Poor Personal Hygiene (cont.) 5. Poor Personal Hygiene (cont.) Food Code “Food: protection from contamination after receiving” Food Code “Food: protection from contamination after receiving” (A) Preventing contamination from the hands (A) Preventing contamination from the hands (C) Cross contamination (C) Cross contamination (D) Labeling (D) Labeling (M) Wiping Cloths (M) Wiping Cloths (N) Gloves – use limitation (N) Gloves – use limitation

Campylobacter Any Questions????????? Any Questions?????????