Foodservice Industry: Top 10 Outbreaks to Avoid

Corporate Wellness, a health services company for the workplace medical needs of mid-size and larger companies, compiles an annual list of the Top 10 outbreaks that can affect the foodservice and hospitality industries. 

“The list is based on the volume of calls and number of crises we respond to each year,” said Roslyn Stone, COO of the Mount Kisco, N.Y.-based company. 

FIRST APPEARANCE OF STAPH

When asked about some notable changes in the 2006 list from the previous year, Stone said staph infections appeared on the list for the first time. Norovirus has moved up to the number one spot. “Last year it hovered around two or three,” she notes.

 

1 Norovirus

Norovirus, also known as Norwalk virus, tops the Corporate Wellness list at number one. It affects the stomach and intestines, causing an illness known as gastroenteritis, or “stomach flu,” which is not related to the flu. Stone points out that Norwalk symptoms are easier to identify because it causes both vomiting and diarrhea, which other viruses do not.

“The good news is that this year we were able to borrow from the cruise lines on how they handle Norwalk virus,” said Stone. Many of Corporate Wellness’ clients develop preventative practices, and then share them with other clients. “The procedures can be transferred from casual dining to fast food to take-out,” said Stone. 

BLEACH-BASED CLEANERS

The viruses are spread by consuming food or liquids that are contaminated or having direct contact with an infected person who is showing symptoms. Another way is by touching contaminated surfaces or objects and then placing hands in mouth.

Quat sanitizers aren’t effective said Stone. “Alcohol doesn’t work,” she states. “Bottom line you need to wipe down every single surface with a bleach-based cleaner,” she said. The bleach must be unscented and not open longer than 30 days. 

STRICT HANDWASHING

Ways to prevent norovirus infection include: correct handling of cold foods; strict handwashing after using the restroom and before handling food items; and offering employees paid sick leave.

 

2 Hepatitis A (and B, C and HIV)

Hepatitis A is foodborne while B, C and HIV are bloodborne. Corporate Wellness generally receives one call a day reporting that someone has an employee they think may have hepatitis A. When hepatitis A is suspected it is important to get the staff member tested and coworkers immunized right away.

 

3 Tuberculosis

“We believe tuberculosis will move up and potentially be the number one health issue in the coming years,” said Stone. 

Stone adds that three Corporate Wellness clients either had direct or indirect contact with the man infected with tuberculosis who was on several trans-Atlantic flights recently. 

KNOW WHERE ELSE STAFFERS WORK

A high proportion of back-of-house employees work in several restaurants and they also live together. When there’s an outbreak at “Joe’s Pizza” a good manager has to know—or find out—if any of his or her employees works there or lives with someone who does, said Stone. 

“People are getting sicker and don’t have the means to seek medical treatment,” said Stone. “We have reason to be scared.”

 

4 Meningitis (Viral and Bacterial)

Meningitis is an infection of the fluid that is in the spinal cord and surrounds the brain. Viral meningitis is generally less severe. Some forms of bacterial meningitis can be spread through the exchange of respiratory and throat secretions such as coughing. It can also spread among people who have had prolonged contact with an infected person such as those who live in the same household or work in the same daycare center. 

“Meningitis has dropped down,” said Stone. “It was number one two years ago,” she notes adding that if they do get any cases, it’s unusual that coworkers would be at risk.
 

Insert: 

Preventing Staph Infection

It is important to prevent the contamination of food with Staphylococcus before the toxin can be produced by observing the following procedures. 

• Wash hands and under fingernails vigorously with soap and water before handling and preparing food.
• Do not prepare food if you have a nose or eye infection.
• Do not prepare or serve food for others if you have wounds or skin infections on your hands or wrists.
• Keep kitchens and food-serving areas clean and sanitized.
• If food is to be stored longer than two hours, keep hot foods hot (over 140°F) and cold foods cold (40°F or under).
• Store cooked food in a wide, shallow container and refrigerate as soon as possible.

Source: Centers for Disease Control and Prevention (CDC)

 

5 Salmonella

Most persons infected with the Salmonella bacteria develop diarrhea, fever and abdominal cramps 12 to 72 hours after infection. The illness usually lasts four to seven days, and most people recover without treatment. 

Contaminated foods usually include animal products such as beef, poultry, milk or eggs, but all foods, including vegetables may become tainted. The unwashed hands of an infected food handler may also contaminate food.

 

6 Shingella

Most people who come in contact with the infectious Shigella bacteria develop diarrhea, fever and stomach cramps starting a day or two after they are exposed.

Infections may occur from eating food that has become contaminated by infected food handlers who fail to wash their hands with soap. Vegetables can become tainted if they are harvested from a field with sewage in it.

 

7 E. coli 

Most E. coli bacteria are harmless, with the exception of E. coli O157:H7, which produces a poison that can sicken people if it gets into their food or water. 

INADEQUATE HYGIENE 

E. coli is spread in various ways such as eating meat that has not been sufficiently cooked. Spinach, lettuce, sprouts, salami, unpasteurized milk and juice can carry E. coli. Like norovirus, Salmonella and Shigella, it can also be transmitted through inadequate hygiene or handwashing habits. 

Preventing infection can be accomplished by cooking all ground beef thoroughly to 160º F.; keeping raw meat separate from ready-to-eat foods; washing hands, counters and utensils with hot soapy water after touching raw meat; and washing produce under running water.

 

8 Childhood Diseases (Incl. Chickenpox and Whooping Cough)

Vaccinations are the best way to prevent chickenpox and they also reduce the risk for exposure in the community. “Every spring a round of chickenpox generally appears in college towns,” said Stone. 

REPORTABLE TO HEALTH DEPARTMENTS

Whooping cough is a highly communicable, vaccine-preventable disease that lasts for weeks and is typically manifested in children in the form of severe coughing, whooping and vomiting. She adds that whooping cough was wiped out and now is back. “Whooping cough is a reportable illness to health departments,” she states.

 

9 Influenza (Flu)

The flu is a contagious respiratory illness, which is spread mainly through the coughing or sneezing of infected persons. 

The Centers for Disease Control and Prevention (CDC) reports that every year in the U.S., on average: 5% to 20% of the population gets the flu, more than 200,000 people are hospitalized, and about 36,000 people die. 

ANNUAL VACCINATIONS

The best way to prevent the flu is by getting an annual vaccination, which Corporate Wellness offers to its clients’ employees onsite. 

“We never saw a case of staph infection until three years ago this month,” said Stone.

 

10 Staphylococcus (Staph Infection)

Staphylococcal food poisoning is a gastrointestinal illness caused by eating contaminated foods. The most common way for contamination to occur is through contact with food workers who have a skin abrasion that becomes infected. 

Stone said that a common way staffers also spread staph (or MRSA) infection is by sharing neckties or towels that are placed around the neck. (See accompanying chart on ways to prevent staph infection.) 

Finally, Stone cannot emphasize enough the importance of good handwashing practices. “For many of these potential outbreaks handwashing is our only protection,” she stresses.