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