Campylobacter

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Campylobacter

• The most common food born illness - CDC

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Campylobacter

• Stuff we all know already
• Campylobacter jujuni is main organism
• Reservoir Animals most frequently poultry and
  cattle
• Most raw poultry meat is contaminated
• Also commonly found in domestic animals
• Mainly puppies and kittens

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Campylobacter

• Incubation
• Usually 2-5 days but could be 1-10 days
• Symptoms diarrhea (sometimes bloody), abdominal
  pain, malaise, fever, nausea, and/or vomiting
• Could be shed from carrier from 2-7 weeks without
  treatment of antibiotics

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CDC Risk Factors

• CDC Risk Factors
• Developed to establish a base line
• Knew food borne illnesses were a problem but had
  no idea how big
• Tough to track illness easier to track risk
  factors
• Based on data collected from CDC Surveillance
  report from 1988 1992
• Established 5 categories of risk factors that
  contributed to food born illnesses

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CDC Risk Factors

• 5 CDC Risk Factors
• 1. Food from unsafe source s
• 2. Inadequate cooking
• 3. Improper holding temperatures
• 4. Contaminated equipment
• 5. Poor personal hygiene

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CDC Risk Factors

• 1. Food from unsafe sources
• Food Code 3717-1-03.1
• (A)(1) Food shall be obtained from sources that
  comply with the law
• (A)(6) Safe handling instructions
• (H)(1-4) Temperature

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CDC Risk Factors

• 2. Inadequate cooking
• Food Code 3717-1-03.3 Destruction of organisms
  of public health concern
• 145F Raw shell eggs
• 155F Beef, whole muscle (for 15 seconds)
• 165F Poultry, stuffed meats, stuffing
  containing meats (for 15 seconds)
• Consumer advisory
• Reheating for hot holding 165F for 15 seconds
  within 2 hours

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CDC Risk Factors
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CDC Risk Factors

• 3. Improper holding temperatures
• Food Code 3717-1-03.4 Limitation of growth or
  organisms of public health concern
• Hot Holding 135F or above
• Cold Holding 41F or below
• Thawing
• Cooling
• Time as a public health control

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CDC Risk Factors

• 4. Contaminated equipment
• Food Code 3717-1-04.4 Equipment, utensils, and
  linens maintenance and operation
• Smooth and easily cleanable surfaces
• Ware washing equipment (machines, sinks)
• Uses and cleaning
• Sanitizer levels

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CDC Risk Factors

• 4. Contaminated Equipment (cont.)
• Food Code 3717-1-04.5 Equipment, utensils, and
  linens cleaning of equipment and utensils
• (A)(1) Equipment food-contact surfaces and
  utensils shall be clean to sight and touch
• Cleaning frequencies
• Washing Rinsing Sanitizing

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CDC Risk Factors

• 4. Contaminated Equipment (cont.)
• Food Code 3717-1-04.6 Equipment, utensils, and
  linens sanitizing of equipment and utensils
• (A) Food contact surfaces and utensils shall be
  sanitized
• Sanitizing Methods

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CDC Risk Factors

• 5. Poor Personal Hygiene
• Food Code 3717-1-02.3 Management and personnel
  hygienic practices
• (A) Food contamination prevention eating,
  drinking, or using tobacco
• (B) Food contamination prevention discharges
  from eyes, nose, and mouth
• (C) Hair restraints effectiveness
• (D) Animals handling prohibition

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CDC Risk Factors

• 5. Poor Personal Hygiene (cont.)
• Food Code 3717-1-03.2 Food protection from
  contamination after receiving
• (A) Preventing contamination from the hands
• (C) Cross contamination
• (D) Labeling
• (M) Wiping Cloths
• (N) Gloves use limitation

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Campylobacter

• Any Questions?????????