Glossary Contributing factors: These are determinants that directly or indirectly cause an outbreak. A contributing factor can be biological, behavioral, or attitudinal; or an element of the physical or social environment; or the result of policies related to the problem. Examples include retort, pasteurization, or cooking temperatures that do not destroy or reduce pathogens, poor personal hygi...

Investigations of community outbreaks of cyclosporiasis are challenged by case-patients' poor recall of exposure resulting from lags in detection and the stealthy nature of food vehicles. We combined multiple techniques, including early consultation with food regulators, traceback of suspected items, and grocery store loyalty card records, to identify a single vehicle for a cyclosporiasis outbr...

Hepatitis A is caused by the hepatitis A virus (HAV). Transmission occurs by the faecal-oral route, either by direct contact with an HAV-infected person or by ingestion of HAV-contaminated food or water. Hepatitis A outbreaks are uncommon in Australia. In 2008, Victoria experienced an outbreak of hepatitis A due to an infected food handler.

The proportion of US food that is imported is increasing; most seafood and half of fruits are imported. We identified a small but increasing number of foodborne disease outbreaks associated with imported foods, most commonly fish and produce. New outbreak investigation tools and federal regulatory authority are key to maintaining food safety.

Neurotoxigenic Clostridium butyricum was isolated from the food implicated in an outbreak of clinically diagnosed type E botulism in China. PCR assay showed that the isolate (LCL 155) contained the type E botulinum toxin gene. This appears to be the first report of neurotoxigenic C. butyricum causing food-borne botulism.

This paper begins with a discussion of the definition of an outbreak. It considers the portion of outbreaks in the general pattern of food-borne infectious disease. The methods used to identify outbreaks are described and the importance of the potential benefits and the economic impact of outbreak recognition and control and are discussed. The paper concludes by illustrating the economic impact...

In 2000, shigellosis traced to a commercially prepared dip developed in 406 persons nationwide. An ill employee may have inadvertently contaminated processing equipment. This outbreak demonstrates the vulnerability of the food supply and how infectious organisms can rapidly disseminate through point-source contamination of a widely distributed food item.

Restaurants are important settings for foodborne disease transmission. The Environmental Health Specialists Network (EHS-Net) was established to identify underlying factors contributing to disease outbreaks and to translate those findings into improved prevention efforts. From June 2002 through June 2003, EHS-Net conducted systematic environmental evaluations in 22 restaurants in which outbreak...

Salmonella and Campy/obaeter are two of the most common foodbome pathogens that produce illness in humans, causing an estimated> 1 million and >800,000 illnesses, respectively, due to food consumed in the United States. Most of these estimated illnesse s are not confirmed by culture. Exposure to poultry meat is an important risk factor for illness from both pathogens. Evidence for this link has...

INTRODUCTION Campylobacter outbreaks are less common and described than sporadic Campylobacteriosis. METHODS We describe the epidemiological investigation including stool examination and bacteriological typing of a Campylobacter outbreak affecting 75 primary school children. RESULTS The highest risk ratio was associated with the food served 4 days before the peak of cases, namely roast chic...