Food Protection Trends

Abstracts - September 2005

Status of Prerequisite and HACCP Program Implementation in Iowa and Kansas Restaurants: Sanitarians’ Perspective

Outbreak of Salmonella Enteritidis Infection Associated with Crabcakes from a Church Fundraiser — Maryland, 2003

Common Themes of Safe Food-handling Behavior among Mature Adults

Status of Prerequisite and HACCP Program Implementation in Iowa and Kansas Restaurants: Sanitarians’ Perspective

Kevin R. Roberts-1*, Betsy Barrett-1, and Jeannie Sneed-2

1-Kansas State University, 104 Justin Hall, Manhattan, KS 66506, USA
2-Iowa State University, 18 MacKay Hall, Ames, Iowa 50011, USA

SUMMARY
The purpose of this study was to obtain baseline data about the presence of HACCP and prerequisite programs in chain and independent restaurants from the perspective of sanitarians who inspect restaurants and to determine how those programs have changed over the past five years. A three-part written questionnaire was distributed to all Iowa and Kansas sanitarians; 36 Iowa sanitarians (35%) and 18 Kansas sanitarians (41%) responded. The prerequisite program most often lacking in independent restaurants was a system of standardized recipes with critical control points (4%). Sanitarians noted little improvement in prerequisite programs over the past five years. Employee knowledge, time, and manager knowledge are identified as the top three barriers to implementing prerequisite and HACCP programs. Results indicate that important food safety practices need to be implemented in Iowa and Kansas restaurants. Sanitarians play an important role in improving food safety practices in restaurants and if more time were available to conduct inspections, sanitarians could provide referrals and resources specific to the needs of the operations to support food safety improvements.

Outbreak of Salmonella Enteritidis Infection Associated with Crabcakes from a Church Fundraiser — Maryland, 2003

Amanda D. Castel-1*, Leslie Edwards-2, Jessica Totaro-3, Bonnie Anthony-4, Mary Adda Moore-5, and David Blythe-6

1-Epidemic Intelligence Service Officer, Centers for Disease Control and Prevention, Atlanta, GA 30333, USA
1, 2, 3, 6 -Office of Epidemiology and Disease Control Programs, Maryland Dept. of Health and Mental Hygiene, 201 W. Preston St., 3rd floor, Baltimore, MD 21201, USA
4, 5-Kent County Health Department, P.O. Box 359, Chestertown, MD 21620, USA

SUMMARY
Salmonella Enteritidis (S. Enteritidis) infection, which can lead to fever, diarrhea, and nausea within 12–36 hours after exposure, is a cause of foodborne outbreaks. Despite overall declines in S. Enteritidis outbreaks, outbreaks associated with raw or undercooked eggs continue to occur. This report describes a large crabcake-associated outbreak of S. Enteritidis linked to a church fundraiser. We conducted a cohort study of event attendees, performed an environmental investigation, and tested stool and food samples by culture, PFGE, and phage typing. Of the estimated 400 attendees, 189 were interviewed and 104 cases identified. Twenty (19%) patients had laboratory-confirmed S. Enteritidis infection. Crabcakes were the only food significantly associated with illness; all ill persons had eaten crabcakes (RR= undefined; P <.001). S. Enteritidis was isolated from uncooked crabcake samples. PFGE demonstrated indistinguishable patterns for all isolates; phage typing was identical for all samples. Crabcakes had been prepared with raw shell eggs and thermometers had not been used to measure the internal temperature of crabcakes. Cooking times appeared inadequate. This S. Enteritidis outbreak was associated with crabcakes prepared by an unlicensed organization. We recommend increased emphasis on education of unlicensed organizations regarding safe food-handling techniques.

Common Themes of Safe Food-handling Behavior among Mature Adults

Kristina Boone,* Karen Penner, Joye C. Gordon, Valentina Remig, Linda Harvey, and Terrie Clark
301 Umberger Hall, Kansas State University, Manhattan, KS 66506, USA

SUMMARY
Foodborne illness is a significant problem in the United States, especially among older adults, many of whom are at greater risk of illness because of lowered nutritional status, weakened general health, and decreased immune system function. The present study investigated the characteristic themes that United States residents 65 years old or older identified regarding food-related attitudes and behaviors, and antecedent variables that likely influence behavior choices. This study used focus groups to explore the perceived risks of foodborne illness, attitudes, and personal knowledge of safe food handling. Results indicated that mature adults have a general knowledge of safe food-handling behaviors but required further education by food safety advocates in specific subject areas to combat maladaptive food handling behaviors. Based on the findings, further research also needs to be conducted to determine the appropriate communication methods, activities, and timelines for mature adults.