Foodborne illnesses
Foodborne illnesses represent a worldwide problem affecting individuals of both genders and of all ages. According to the Center for Disease Control and Prevention (CDC, 2018), more than 250 foodborne illnesses have been identified, which makes this a crucial topic to understand in order to promote and maintain safety among communities.
Who is at risk?
Vulnerable populations are at risk of acquiring a foodborne illness. Some vulnerable populations
include the elderly, immigrants and refugees, incarcerated individuals and low-income populations. Additionally, the CDC identifies pregnant women, children, and individuals with weakened immune systems as vulnerable.
What are some common foodborne pathogens affecting these vulnerable populations?
The United States Department of Agriculture (USDA, 2017) estimates that expenses related to foodborne illnesses are around $15.6 billion each year.
What about outbreaks?
According to the information that was submitted to the CDC by public health personnel on FoodNet, less than 1% of outbreak cases were caused by Campylobacter, while around 20% of outbreaks were caused by E. coli O157, and about 5% of cases were caused by Listeria and Salmonella (Ebel et al., 2016).
Implications for Healthcare providers
APNs should be able to identify high-risk populations for foodborne illnesses, such as the elderly and children. They should also be able to recognize common signs and symptoms of foodborne diseases, question patients about foreign travel and be familiarized with proper organizations to which report findings of foodborne illnesses.
REFERENCES
Centers for Disease Control and Prevention. (2018). Foodborne Illnesses and Germs. Retrieved from https://www.cdc.gov/foodsafety/foodborne-germs.html
Ebel, E., Williams, M., Cole, D., Travis, C., Klontz, K., Golden, N., & Hoekstra, R. (2016). Comparing Characteristics of Sporadic and Outbreak-Associated Foodborne Illnesses, United States, 2004-2011. Emerging Infectious Diseases, 22(7), 1193-200.
Evans, E., & Redmond, E. (2014). Behavioral risk factors associated with listeriosis in the home: A review of consumer food safety studies. Journal of Food Protection, 77(3), 510-21.
Gold, Yu, Buro, & Garden-Robinson. (2014). Discussion Map and Cooking Classes: Testing the Effectiveness of Teaching Food Safety to Immigrants and Refugees. Journal of Nutrition Education and Behavior, 46(6), 547-553.
Quinlan, J. (2013). Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature. International Journal of Environmental Research and Public Health, 10(8), 3634-3652.
United States Department of Agriculture. (2016). Cleanliness Helps Prevent Foodborne Illness. Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cleanliness-helps-prevent-foodborne-illness/CT_Index
Vulnerable populations are at risk of acquiring a foodborne illness. Some vulnerable populations
include the elderly, immigrants and refugees, incarcerated individuals and low-income populations. Additionally, the CDC identifies pregnant women, children, and individuals with weakened immune systems as vulnerable.
What are some common foodborne pathogens affecting these vulnerable populations?
- Listeria monocytogenes is responsible for the majority of hospital visits and deaths related to foodborne pathogens, the incidence has doubled particularly in Europe and among older adults (Evans & Redmond, 2014).
- When it comes to outbreaks, Clostridium perfringens represents the number one single etiology infection occurring within correctional facilities around the country, present in 36 out of 128 cases (Gold et al., 2014)
- Listeria and Yersinia have higher incidence among minorities, which seems to be related to food consumption patterns, while in cases involving Salmonella, Shigella, and Campylobacter there is no clear indication as to why there is a higher incidence among minorities (Quinlan, 2013)
The United States Department of Agriculture (USDA, 2017) estimates that expenses related to foodborne illnesses are around $15.6 billion each year.
What about outbreaks?
According to the information that was submitted to the CDC by public health personnel on FoodNet, less than 1% of outbreak cases were caused by Campylobacter, while around 20% of outbreaks were caused by E. coli O157, and about 5% of cases were caused by Listeria and Salmonella (Ebel et al., 2016).
Implications for Healthcare providers
APNs should be able to identify high-risk populations for foodborne illnesses, such as the elderly and children. They should also be able to recognize common signs and symptoms of foodborne diseases, question patients about foreign travel and be familiarized with proper organizations to which report findings of foodborne illnesses.
REFERENCES
Centers for Disease Control and Prevention. (2018). Foodborne Illnesses and Germs. Retrieved from https://www.cdc.gov/foodsafety/foodborne-germs.html
Ebel, E., Williams, M., Cole, D., Travis, C., Klontz, K., Golden, N., & Hoekstra, R. (2016). Comparing Characteristics of Sporadic and Outbreak-Associated Foodborne Illnesses, United States, 2004-2011. Emerging Infectious Diseases, 22(7), 1193-200.
Evans, E., & Redmond, E. (2014). Behavioral risk factors associated with listeriosis in the home: A review of consumer food safety studies. Journal of Food Protection, 77(3), 510-21.
Gold, Yu, Buro, & Garden-Robinson. (2014). Discussion Map and Cooking Classes: Testing the Effectiveness of Teaching Food Safety to Immigrants and Refugees. Journal of Nutrition Education and Behavior, 46(6), 547-553.
Quinlan, J. (2013). Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature. International Journal of Environmental Research and Public Health, 10(8), 3634-3652.
United States Department of Agriculture. (2016). Cleanliness Helps Prevent Foodborne Illness. Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cleanliness-helps-prevent-foodborne-illness/CT_Index
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