Latest headlines

Norovirus leading cause of disease outbreaks from contaminated food

Norovirus leading cause of disease outbreaks from contaminated foodEighty-one percent of norovirus outbreaks from contaminated food happen in the food service industry according to a vital signs report by CDC.

Infected workers are typically the source, the report states, often touching ready-to-eat foods with their bare hands. To prevent this, CDC says food safety measures should be enforced.

“Norovirus outbreaks from contaminated food in restaurants are far too common.” says CDC Director Tom Frieden in a statement. “All who prepare food, especially the food service industry, can do more to create a work environment that promotes food safety and ensures that workers adhere to food safety laws and regulations that are already in place.”

While hand washing, using gloves and proper on-the-job training are basic food safety principles, CDC representatives said there is concern over the number of employees reporting to work sick. According to CDC, one in five workers reported they came to work while sick with vomiting or diarrhea.

From 2009 to 2012, 1,008 norovirus outbreaks were reported from contaminated food. Most of the contaminations occurred during final preparation of the food with leafy vegetables, fruits and mollusks the most common foods linked to an outbreak.

CDC says “norovirus is highly contagious and can spread anywhere people gather or food is served, making people sick with vomiting and diarrhea.”

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

Recent Articles by Jeremy Gerrard

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

IPPE 2015

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

Food Engineering

Food Engineering March 2015 cover

2015 March

In this March 2015 issue of Food Engineering, we explore how a surprise FDA audit could be serious if you're not recording key data.

Table Of Contents Subscribe

Plant Facility/Site Issues

What issue about your current plant facility/site keeps you up the most at night?
View Results Poll Archive

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +

Food Master

Food Engineering Food Master 2015Food Master 2015 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.