Foodborne Disease Outbreaks: Guidelines for Investigation and Control

Foodborne disease outbreaks: Guidelines for investigation an......Page 1
Contents......Page 3
Acknowledgements......Page 4
Foreword......Page 6
Introduction......Page 9
Practical guide......Page 10
2.2 Outbreak control team......Page 12
Authorities and other professional groups......Page 14
Media......Page 15
3.3 Data sources......Page 17
Reports of clinical cases from health care providers......Page 18
Disease notification......Page 19
3.4 Interpreting data sources......Page 20
Preliminary assessment of the situation......Page 22
Form preliminary hypotheses and plan further action......Page 23
Establishing a case definition......Page 24
Identifying cases......Page 25
Interviewing cases......Page 26
Clinical details......Page 28
Time......Page 29
Place......Page 33
Person......Page 34
Analytical epidemiological investigations......Page 36
Choosing controls......Page 39
General......Page 44
Investigation of food establishments......Page 45
Investigation of a suspect food......Page 46
Food and environmental sampling......Page 48
Food traceback......Page 49
General......Page 51
Microbiological analyses......Page 52
Chemical investigations......Page 53
Removing implicated foods from the market......Page 55
Exclusion of infected persons from work and school......Page 58
Protecting risk groups......Page 59
Future studies, research......Page 60
Protozoa......Page 62
Chemicals......Page 63
6.2 Major foodborne hazards: predominant clinical features......Page 64
6.3 Major foodborne diseases: epidemiology and methods of co......Page 69
References......Page 102
Further reading......Page 104
Glossary......Page 106
Outbreak control meeting: draft agenda......Page 111
Examples of outbreak investigation forms......Page 112
Questionnaire design......Page 115
Sample questionnaires......Page 117
Investigation report forms......Page 122
Investigation of a foodborne outbreak......Page 129
Statistics......Page 135
Situations likely to contribute to foodborne disease outbrea......Page 140
Procedures and equipment for specimen collection......Page 147
The WHO Five Keys to Safer Food......Page 154