1. Suzanne Wilson, MPH Food and Waterborne Disease Epidemiologist WVDHHR-Division of Infectious Disease Epidemiology August 18, 2010 Foodborne Disease Investigation Forms… How We’ve Been Doing and Where We’re Going

2. S LIDE 2 O BJECTIVES  Feedback of data from current Food and Water Borne (FWD) form  Highlight interviewing techniques/strategies  Overview of re-designed forms

3. S LIDE 3 F OODBORNE ILLNESS (FBI) – G ENERAL O VERVIEW

4. S LIDE 4 FBI – G ENERAL O VERVIEW

5. S LIDE 5 S URVEILLANCE I NDICATORS General Overview  Age and Sex 99-100%  Race 74-86%  Ethnicity 63-88%  Household contacts78-86%  Daycare contact70-84%  Travel history74-86%

6. S LIDE 6 S URVEILLANCE I NDICATORS Salmonella Indicator20092010 Race 86% Ethnicity 76%81% Shell Eggs 81%77% Eggs Cooked thoroughly 63%69% Raw Eggs in another item 79%76% Produce 78%76% Raw or undercooked poultry 74%75% Household contact 84%86% Antibiotic Resistance 78-82%73-77% Serotype Reported* 95%81% *As reported in WVEDSS

7. S LIDE 7 S ALMONELLA A NTIBTIOTIC R ESISTANCE

8. S LIDE 8 S ALMONELLA S EROTYPES

9. S LIDE 9 S URVEILLANCE I NDICATORS Campylobacter Indicator20092010 Race 84%79% Ethnicity 77%76% Raw or undercooked poultry 73% Animal contact 77%84% Unpasteurized milk 74%79% Hike, camp, fish or swim 77%84% Home water source 79%83%

10. S LIDE 10 S URVEILLANCE I NDICATORS Shiga toxin producing E. coli (STEC) Indicator20092010 Race 80%85% Ethnicity 74%88% Consumed raw or undercooked red meat 71%81% Handle raw meat 77%81% Animal contact 80%81% Unpasteurized milk 71%81% Produce 66%69% Daycare 83%77%

11. S LIDE 11 S URVEILLANCE I NDICATORS Giardia Indicator20092010 Race 81%74% Ethnicity 67%63% Hike, camp, fish or swim 71%81% Drink from stream or spring 67%74% Travel history 76%74% Animal contact 66%75% Home water source 74%79%

12. S LIDE 12 I NTERVIEWING S KILLS

13. S LIDE 13 I NTERVIEWING G OALS  Be consistent in interviews  Be prepared  Target questions to greatest degree possible

14. S LIDE 14 D URING THE I NTERVIEW  Establish rapport  Identify self, organization, and reason for investigation  Start with easy questions  Demographics, etc.  Let them know you may need to re- contact them

15. S LIDE 15 I NTERVIEW T IPS  When they cannot remember meals:  Ask about food preferences  Can rule in/out some foods  Identify key days and dates to jog memory (use a calendar)  Review receipts or checkbook  Buffets-need to clearly describe each food item  Recall is better for items from a menu

16. S LIDE 16 I NTERVIEW T IPS  Last Meal Bias  Take multi day food history  Explain that pathogens may take days to cause illness  Ask if leftovers are available for testing  Don’t forget the details  Exact restaurant locations

17. S LIDE 17 I NTERVIEW T IPS  Ask questions as written on form  Review form before ending interview  Ask if individuals have  Unanswered questions  Additional information  Thank them for their time!!

18. N EW I NVESTIGATION F ORMS See Handouts

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24. Q UESTIONS Thank you!