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Day 1 Review
Day 1 Review • All food service establishments must have a current and valid permit issued by the New York City Health Department. • Health inspectors have the right to inspect any operating food service or food processing establishment. Inspectors must be given access to all areas of the establishment during an inspection. • According to the New York City Health Code, supervisors of all food service establishments must have a Food Protection Certificate. • Food is any edible substance, ice, beverage or ingredient used or sold for human consumption. • Potentially Hazardous Foods (PHFs) are foods which support rapid growth of microorganisms. • Examples of PHFs include all raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes and garlic in oil. • The Temperature Danger Zone is between 41°F and 140°F. Within this range, most harmful microorganisms reproduce rapidly. • The three types of thermometers that can be used for measuring food temperatures are: bimetallic stem (range from 0°F to 220°F), thermocouple and thermistor (digital). The use of glass thermometers in a food service establishment is prohibited by law. • Meat inspected by the Unites States Department of Agriculture (USDA) must have a USDA inspection stamp. • Smoked fish must be held at or below 38°F to prevent the growth of the bacteria Clostridium botulinum. • Shellfish must be received with shellfish tags. These tags must be kept on file for at least 90 days after the product is used. • Milk and milk products must either be pasteurized, with sell-by dates of 9 days, or ultra-pasteurized, with sell-by dates of 45 days. -
2016 New Jersey Reportable Communicable Disease Report (January 3, 2016 to December 31, 2016) (Excl
10:34 Friday, June 30, 2017 1 2016 New Jersey Reportable Communicable Disease Report (January 3, 2016 to December 31, 2016) (excl. Sexually Transmitted Diseases, HIV/AIDS and Tuberculosis) (Refer to Technical Notes for Reporting Criteria) Case Jurisdiction Disease Counts STATE TOTAL AMOEBIASIS 98 STATE TOTAL ANTHRAX 0 STATE TOTAL ANTHRAX - CUTANEOUS 0 STATE TOTAL ANTHRAX - INHALATION 0 STATE TOTAL ANTHRAX - INTESTINAL 0 STATE TOTAL ANTHRAX - OROPHARYNGEAL 0 STATE TOTAL BABESIOSIS 174 STATE TOTAL BOTULISM - FOODBORNE 0 STATE TOTAL BOTULISM - INFANT 10 STATE TOTAL BOTULISM - OTHER, UNSPECIFIED 0 STATE TOTAL BOTULISM - WOUND 1 STATE TOTAL BRUCELLOSIS 1 STATE TOTAL CALIFORNIA ENCEPHALITIS(CE) 0 STATE TOTAL CAMPYLOBACTERIOSIS 1907 STATE TOTAL CHIKUNGUNYA 11 STATE TOTAL CHOLERA - O1 0 STATE TOTAL CHOLERA - O139 0 STATE TOTAL CREUTZFELDT-JAKOB DISEASE 4 STATE TOTAL CREUTZFELDT-JAKOB DISEASE - FAMILIAL 0 STATE TOTAL CREUTZFELDT-JAKOB DISEASE - IATROGENIC 0 STATE TOTAL CREUTZFELDT-JAKOB DISEASE - NEW VARIANT 0 STATE TOTAL CREUTZFELDT-JAKOB DISEASE - SPORADIC 2 STATE TOTAL CREUTZFELDT-JAKOB DISEASE - UNKNOWN 1 STATE TOTAL CRYPTOSPORIDIOSIS 198 STATE TOTAL CYCLOSPORIASIS 29 STATE TOTAL DENGUE FEVER - DENGUE 43 STATE TOTAL DENGUE FEVER - DENGUE-LIKE ILLNESS 3 STATE TOTAL DENGUE FEVER - SEVERE DENGUE 4 STATE TOTAL DIPHTHERIA 0 STATE TOTAL EASTERN EQUINE ENCEPHALITIS(EEE) 1 STATE TOTAL EBOLA 0 STATE TOTAL EHRLICHIOSIS/ANAPLASMOSIS - ANAPLASMA PHAGOCYTOPHILUM (PREVIOUSLY HGE) 109 STATE TOTAL EHRLICHIOSIS/ANAPLASMOSIS - EHRLICHIA CHAFFEENSIS (PREVIOUSLY -
Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
Washington State Annual Communicable Disease Report 2008
Washington State COMMUNICABLE DISEASE REPORT 2008 "The Department of Health works to protect and improve the health of people in Washington State." WASHINGTON STATE DEPARTMENT OF HEALTH Epidemiology, Health Statistics and Public Health Laboratories Communicable Disease Epidemiology Section 1610 NE 150th Street Shoreline, WA 98155 206-418-5500 or 1-877-539-4344 COMMUNICABLE DISEASE REPORT 2008 CONTRIBUTORS COMMUNICABLE DISEASE EPIDEMIOLOGY Rebecca Baer, MPH Katelin Bugler, MPH Mary Chadden Erin Chester, MPH Natasha Close, MPH Marisa D’Angeli, MD, MPH Chas DeBolt, RN, MPH Marcia Goldoft, MD, MPH Kathy Lofy, MD Kathryn MacDonald, PhD Nicola Marsden-Haug, MPH Judith May, RN, MPH Tracy Sandifer, MPH Phyllis Shoemaker, BA Deborah Todd, RN, MPH Sherryl Terletter Doreen Terao Wayne Turnberg, PhD, MSPH COMMUNITY AND FAMILY HEALTH Maria Courogen, MPH Kim Field, RN, MSN Salem Gugsa, MPH Tom Jaenicke, MPH, MBA, MES Shana Johnny, RN, MN Julieann Simon, MSPH i Mary Selecky Secretary of Health Maxine Hayes, MD, MPH Health Officer Dennis Dennis, PhD, RN Assistant Secretary Epidemiology, Health Statistics and Public Health Laboratories Judith May, RN, MPH Office Director for Communicable Disease Tony Marfin, MD, MPH, MA State Epidemiologist for Communicable Disease Romesh Gautom, PhD Director, Public Health Laboratories Juliet VanEenwyk, PhD, MS State Epidemiologist for Non-Infectious Disease This report represents Washington State communicable disease surveillance: the ongoing collection, analysis and dissemination of morbidity and mortality data to prevent -
Botulism Fact Sheet
Botulism Fact Sheet 1. What is botulism? - Botulism is a rare but serious paralytic illness caused by a nerve toxin (poison) produced by the bacterium Clostridium botulinum. There are three main kinds of botulism. (a) Foodborne botulism is caused by eating foods that contain the botulism toxin. (b) Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. (c) Infant botulism is caused when Clostridium botulinum bacteria grow in the immature infant intestines and release toxin. All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be especially dangerous because widespread illness can occur from eating a contaminated food. 2. What is Clostridium botulinum? - Clostridium botulinum belongs to is a group of bacteria commonly found in soil. They grow best in low oxygen conditions. The bacteria form spores which allow them to survive in a dormant state in the soil until exposed to conditions that can support their growth. In low oxygen conditions, the growing bacteria release botulinum toxin. There are seven types of botulism toxin designated by the letters A through G; only types A, B, E and F cause illness in humans. 3. How common is botulism? - In the United States an average of 45 cases are reported each year. Of these, approximately 15% are foodborne, 65% are infant botulism, and the rest are wound botulism. Outbreaks of foodborne botulism involving two or more persons occur most years and usually are caused by eating improperly processed home-canned foods. The number of Foodborne and Infant botulism cases has changed little in recent years, but wound botulism has increased because of the use of black-tar heroin. -
Botulism Guide for Health Care Professionals
Botulism Guide for Health Care Professionals This information requires knowledgeable interpretation and is intended primarily for use by health care workers and facilities/organizations providing health care including pharmacies, hospitals, long-term care homes, community-based health care service providers and pre-hospital emergency services. Population and Public Health Division Ministry of Health and Long-Term Care March 2017 AT A GLANCE A Quick Response Guide to Botulism Botulism – The treatment of botulism is guided by clinical diagnosis The initial diagnosis of botulism should be based on a history of recent exposure, consistent clinical symptoms and elimination of other illnesses in the differential. Treatment should not wait for laboratory confirmation. All treatment and management decisions should be made based on clinical diagnosis. Initial Presentation and evaluation of signs and symptoms There are several clinically distinct forms of botulism. All forms produce the same neurological signs and symptoms of symmetrical cranial nerve palsies followed by descending, symmetric flaccid paralysis of voluntary muscles, which may progress to respiratory compromise and death. Additional symptoms (e.g., gastrointestinal signs in foodborne cases) may also be seen in some forms. Read more on the disease on page 2 Reading the section on Differential Diagnosis and the referenced articles will assist with making the diagnosis of botulism – you will find this on page 3 Place a request for Botulinum Antitoxin (BAT) or BabyBIG® Ministry of Health and Long-Term Care (ministry) staff will arrange for the shipment of BAT. Information on ordering BAT and BabyBIG (BabyBIG has a different ordering process) is on page 5 Laboratory Diagnosis and Specimen Collection Clinical specimens must be obtained prior to administering treatment with botulinum antitoxin. -
Botulism Manual
Preface This report, which updates handbooks issued in 1969, 1973, and 1979, reviews the epidemiology of botulism in the United States since 1899, the problems of clinical and laboratory diagnosis, and the current concepts of treatment. It was written in response to a need for a comprehensive and current working manual for epidemiologists, clinicians, and laboratory workers. We acknowledge the contributions in the preparation of this review of past and present physicians, veterinarians, and staff of the Foodborne and Diarrheal Diseases Branch, Division of Bacterial and Mycotic Diseases (DBMD), National Center for Infectious Diseases (NCID). The excellent review of Drs. K.F. Meyer and B. Eddie, "Fifty Years of Botulism in the United States,"1 is the source of all statistical information for 1899-1949. Data for 1950-1996 are derived from outbreaks reported to CDC. Suggested citation Centers for Disease Control and Prevention: Botulism in the United States, 1899-1996. Handbook for Epidemiologists, Clinicians, and Laboratory Workers, Atlanta, GA. Centers for Disease Control and Prevention, 1998. 1 Meyer KF, Eddie B. Fifty years of botulism in the U.S. and Canada. George Williams Hooper Foundation, University of California, San Francisco, 1950. 1 Dedication This handbook is dedicated to Dr. Charles Hatheway (1932-1998), who served as Chief of the National Botulism Surveillance and Reference Laboratory at CDC from 1975 to 1997. Dr. Hatheway devoted his professional life to the study of botulism; his depth of knowledge and scientific integrity were known worldwide. He was a true humanitarian and served as mentor and friend to countless epidemiologists, research scientists, students, and laboratory workers. -
Reportable Diseases, Emergency Illnesses and Health Conditions, and Reportable Laboratory Findings Changes for 2013
Volume 33, No. 1 January 2013 Reportable Diseases, Emergency Illnesses In this issue... and Health Conditions, and Reportable Reportable Diseases, Emergency Illnesses and Health 1 Conditions, and Reportable Laboratory Findings - Laboratory Findings Changes for 2013 Changes for 2013 List of Reportable Diseases, Emergency Illnesses and 2 Health Conditions - 2013 As required by Connecticut General Statutes Section List of Reportable Laboratory Findings - 2013 3 19a-2a and Section 19a-36-A2 of the Public Health Code, Revisions to the Laboratory Significant Findings 4 the lists of Reportable Diseases, Emergency Illnesses and Report Form (OL-15C) Health Conditions, and Reportable Laboratory Findings Persons Required to Report Reportable Diseases, 4 are revised annually by the Department of Public Health Emergency Illnesses and Health Conditions, and (DPH). An advisory committee, consisting of public Reportable Laboratory Findings health officials, clinicians, and laboratorians, contribute to the process. There are 1 addition, 3 removals, and 1 bovine spongiform encephalopathy that results in vCJD in modification to the healthcare provider list, and 1 people. Free testing of patients for CJD is available at the addition, 1 removal, and 1 modification to the laboratory federally funded National Prion Disease Pathology list for 2013. Surveillance Center, Case Western Reserve University. Changes to the List of Reportable Diseases, Clostridium difficile, community-onset Emergency Illnesses and Health Conditions Reporting of Clostridium difficile, community-onset, Hemolytic uremic syndrome by providers has been removed. Over the past 6 years the Residual serum from hemolytic uremic syndrome incidence of community-onset C. difficile infection (CO (HUS) patients is to be sent to the Katherine A. -
Anasakid Nematodes and Fish
Anasakid Nematodes and Fish Why should we be concerned? Anasakid nematodes are small, round worms. The larvae (immature worms) and adult worms can sometimes can be seen in the organs or flesh of fish, but sometimes not. What can we do to keep safe from these nematodes? It is not known how often there are nematodes in fish in Nunavut. Gut fish as soon as they are killed. If you do not If the larvae in the fish are not killed, gut the fish right after they can cause sickness in humans who harvesting, freeze the fish eat the fish. right away. Cook the fish. Cooking will kill the worms so they can not cause sickness. How does it make If you want to eat the people sick? fish uncooked, freeze it first. Freezing fish will People who eat fish kill both immature and with nematode larvae adult worms. Freeze fish can have tingling in the throat. People for 7 days at -20°C before can also develop stomach ulcers (which eating raw. cause pain in the stomach). -20C˚ 7 days -20˚ It is not known if drying fish kills the nematodes Botulism Why should we be concerned? The botulism bacteria Botulism bacteria can Botulism sickness are found naturally in make toxins if they do not can be very serious in walrus and seal. The have air. The toxins from humans and can even bacteria may also be the bacteria can cause a cause death. found in whale. sickness in humans called “botulism”. How does it make What can we do to keep safe people sick? from botulism? Bacteria can grow and Remove the stomach and make toxins if they do intestines of seal, whale and 4˚ 4˚C or colder not have air. -
Bacterial Foodborne and Diarrheal Disease National Case Surveillance
Bacterial Foodborne and Diarrheal Disease National Case Surveillance Annual Report, 2003 Enteric Diseases Epidemiology Branch Division of Foodborne, Bacterial and Mycotic Diseases National Center for Zoonotic, Vectorborne and Enteric Diseases Centers for Disease Control and Prevention The Bacterial Foodborne and Diarrheal Disease National Case Surveillance is published by the Enteric Diseases Epidemiology Branch, Division of Foodborne, Bacterial and Mycotic Diseases, National Center for Zoonotic, Vectorborne and Enteric Diseases, Centers for Disease Control and Prevention, Atlanta, GA 30333 SUGGESTED CITATION Centers for Disease Control and Prevention. Bacterial Foodborne and Diarrheal Disease National Case Surveillance. Annual Report, 2003. Atlanta Centers for Disease Control and Prevention; 2005: pg. Nos - 2 - Contents Executive Summary……………………………………………………………………………… - 4- Expanded Surveillance Summaries of Selected Pathogens and Diseases, 2003………………… -10- Botulism…………………………………………………………………………………. -10- Non-O157 Shiga toxin-producing Escherichia coli………………………………………-18- Salmonella………………………………………………………………………………...-22- Shigella……………………………………………………………………………………-28- Vibrio……………………………………………………………………………………...-33- Surveillance Data Sources and Background……………………………………………………... -40- National Notifiable Diseases Surveillance System and the National Electronic Telecommunications System for Surveillance…………………………………………… -40- Public Health Laboratory Information System…………………………………………... -41- Limitations common to NETSS and PHLIS…………………………………………….. -
Trichinosis Leroy G
Authors K. Darwin Murrell, USDA/ARS Peoria, Illinois George T. Woods, University of Illinois Trichinosis LeRoy G. Biehl, University of Illinois Reviewers Ray Gamble, USDA/ARS, Beltsville, Maryland Peter M. Schantz, CDC, Atlanta, Georgia Trichinosis has been a stigma associated with the consumption of pork for years. A recent study indicates that a trichinae-safe pork supply would increase consumer confidence and pork consumption, resulting in additional income to pork producers. Trichinosis is a disease of man and other animals caused by a tiny parasitic worm, Trichinella spiralis. Humans may be infected by eating the meat of infected domestic pigs or occasionally the meat of wild bears, wild pigs or other animals such as horses. A number of wild animals including raccoons, opossums, skunks, foxes and rodents are known to be infected and serve as a reservoir of the disease. Over the past five years (1986-1990), between 27 and 109 cases in humans per year were reported in the United States. One study indicated 73.2% of the human cases were attributed to pork products. The number of human cases of trichinosis has declined dramatically in the United States in the last 40 years, but the infection rate in swine remains the highest of any developed country in the world. Recent surveys indicate the national prevalence in swine is about 0.125%. In contrast, the prevalence in swine in Germany is 0.00003%, 0.0008% in the Soviet Union and none in Denmark. With approximately 89 million hogs slaughtered each year in the United States, this means there are about 110,000 infected hogs per year. -
Trichinellosis
New Hampshire Department of Health and Human Services Fact Sheet Division of Public Health Services Trichinellosis What is trichinellosis? severe and relate to the number of infectious Trichinellosis (TRICK-a-NELL-o-sis), also worms consumed. Often, mild cases of called trichinosis (TRICK-a-NO-sis), is a trichinosis are never specifically diagnosed foodborne illness caused by a microscopic and are assumed to be the flu or other parasite. common illnesses. How does someone get trichinellosis? Does past infection with trichinellosis It is caused by eating raw or undercooked make a person immune? pork and wild game products infected with Partial immunity may develop from infection. the larvae of a species of worm called Trichinella. Infection occurs commonly in How does infection occur in humans certain wild carnivorous (meat-eating) and animals? animals but may also occur in domestic pigs. When a human or animal eats meat that Human infections may occur worldwide, but contains infective Trichinella cysts, the acid are most common in areas where raw or in the stomach dissolves the hard covering of undercooked pork, such as ham or sausage, is the cyst and releases the worms. The worms eaten. pass into the small intestine and, in 1-2 days, become mature. After mating, adult females What are the symptoms of a lay eggs. Eggs develop into mature worms, trichinellosis infection? travel through the arteries, and are transported Nausea, diarrhea, vomiting, fatigue, fever, to muscles. Within the muscles, the worms and abdominal discomfort are the first curl into a ball and encyst (become enclosed symptoms of trichinosis.