Risks of Practices, Procedures and Processes that Lead to Outbreaks of Foodborne Diseases

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Abstract
Factors that contributed to outbreaks of foodborne diseases reported in the U.S. from 1977–1982 are identified and classified by disease and place where implicated foods were mishandled. Data for these years are tabulated and combined with data from the years 1961–1976. Inadequate cooling - either leaving foods at room or warm outside temperatures or storing them in large containers while being refrigerated - was associated with most of the outbreaks. Ranking of all factors has changed little over four periods of review, but during the last period numerous outbreaks primarily due to ingestion of raw clams and raw oysters caused an increase in the factors: contaminated raw foods and obtaining foods from unsafe sources. This has been primarily due to raw clam-, oyster- and milk-associated outbreaks. The three most frequently identified factors that contributed to salmonellosis were improper cooling, contaminated raw products, and inadequate heating; to staphylococcal food poisoning were colonized persons ha...

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