(NEARS) 2014 Summary Report

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P8: Improper/slow cooling. C9: Cross-contamination of ingredients. S1: Insufficient time and/or temperature during cooki
National Environmental Assessment Reporting System (NEARS) 2014 Summary Report In 2014, a total of 110 outbreaks were reported to NEARS. This summary provides information on those outbreaks’ characteristics, investigations, primary agents, contributing factors, and establishment characteristics. The data included in this summary was collected by NEARS participants in California, Connecticut, Minnesota, New York City, New York State, Rhode Island, Tennessee, and Wisconsin.

Outbreak Characteristics Outbreak investigation

Outbreak primary agents % of identified primary agents

100 100

87% 86%

90 80

73%

70

56%

% of outbreaks

60

50 hygiene characteristics: Hand

80

63%

60 40

19%

20

2%

4%

1%

1%

1%

1%

2%

4%

1%

0

40 30 Primary Agents (n = 81)

20 10

Outbreak contributing factors

0

10%

Outbreak reported to NORS Contamination factors (n = 65) Investigation included an environmental assessment Investigation identified a primary agent

22%

Proliferation factors (n = 21)

68%

Survival factors (n = 10)

Investigation identified a contributing factor

% of identified contributing factors

Most commonly reported contributing factors 50

C10: Bare hand contact by a food worker who is suspected to be infectious

40

C12: Other mode of contamination by a food worker who is suspected to be infectious

30

C11: Glove hand contact by a food worker who is suspected to be infectious

22% 20 10 0

P8: Improper/slow cooling

18%

6%

6%

C9: Cross-contamination of ingredients

5%

5% S1: Insufficient time and/or temperature during cooking

Contributing Factors (n = 96)

Activities used to try to identify contributing factors Routine environmental inspection 100

79%

% of outbreaks (n = 107)

80

Environmental assessment

78%

Other environmental investigation

65%

Assumed based on etiology

60

36%

40

Interview of operator and/or food worker

35%

Environment/food sample culture

20% 20

11%

11%

10%

Clinical samples/syndrome

0

Epidemiologic investigation Activities

Other

Note: Percentages do not add up to 100% because this question allowed for multiple responses per outbreak

% of identified food vehicles

Identified food vehicles Beef Baked goods Beverages and ice Crustaceans Dairy Fish Fruits/nuts Leafy greens Pork Poultry Root vegetables Vegetables from a vine or stalk Other Multi-ingredient

45%

50 40 30 20 10

1%

5% 4%

1%

8% 5% 7% 3% 4% 5% 7% 1% 1%

0

Food Vehicles (n = 73)

Outbreak Establishment Characteristics Ill worker characteristics

General characteristics

Restaurant

Does the establishment have a policy that requires food workers to tell a manager when they are ill?

Establishment Ownership

Establishment Facility Type

Other

Chain

Yes

Independent

12%

No

10%

3% 87%

No

Do food workers handle ready-to-eat foods with bare hands?

Missing data

Yes

No

Yes

No

Missing data

2% 17%

87%

75%

Does the establishment require kitchen managers to be certified in food safety?

1%

12%

Missing data

Kitchen manager characteristics

Hand hygiene characteristics

Yes

No

9% 16%

66%

Does the establishment have a disposable glove use policy?

Yes

Missing data

34% 88%

Does this policy require ill workers to tell managers what their symptoms are?

83%

Are kitchen managers certified in food safety?

Yes

No

Missing data

12%

5%

21% 77%

83%