|  |  | **Food Safety and Inspection    Service    United States Department of Agriculture    Washington, D.C. 20250-3700** |
|--|--|---------------------------------------------------------------------------------------------------------------------|

##### Consumer Information

##### Winter 1997

## The Food Safety Educator

#### CDC Issues New 5-Year Report of Foodborne Illness Outbreaks

A new five-year report from the Centers for Disease Control and Prevention (CDC)identifies *Salmonella Enteritidis* as a leading cause of foodborne illness anddeath. 

The report, which covered 1988-1992, also notes more multistate outbreaks caused bycontaminated produce as well as outbreaks caused by *Escherichia coli* O157:H7.

Because of limitations in the foodborne illness surveillance system, CDC notes that the"report should not be the basis of conclusions concerning the absolute"incidences of foodborne diseases or their causes. 

Why is this? The reason is that the surveillance system reports only a fraction of thecases of foodborne disease that occur. In addition, in **59 percent of the outbreaks, thecause of the outbreak is not determined.**

(Note: A new sentinel site surveillance system launched last year should provide moreprecise information because it will actively gather data instead of serving as a passivereporting system.) 

At the same time, the current reporting system provides one of the best pictures wehave for identifying problem areas and possible solutions.

Items of interest from this report include: - In the 41 percent of the outbreaks  where a cause WAS determined, 79 percent were    traced to bacterial pathogens.
- *Salmonella* caused 69 percent of the bacterial outbreaks.  Of the outbreaks    caused by  Salmonella , 60 percent were traced to  S. Enteritidis .  
- S. Enteritidis  caused more deaths than any other pathogen. Of these deaths,  85    percent occurred among residents of nursing homes.  
- For each of the years covered in the report, the  most commonly reported  food    preparation practice that contributed to illness concerned  improper holding    temperature.
- The  second most commonly  reported practice concerned  poor personal hygiene of    food handlers.

Once again, CDC notes that people can decrease their risks of contracting infectionsfrom *S. Enteritidis* by not eating eat raw or undercooked eggs. Nursing homes,hospitals and commercial kitchens should only use pasteurized egg products for all recipesrequiring pooled eggs. USDA further recommends that even dishes using pasteurized eggs bethoroughly cooked.

The report was published in the CDC Monthly Morbidity and Mortality Report, Oct. 25,1996. To access the complete report on the Internet, go to: *http://www.cdc.gov/epo/mmwr/mmwr_ss.html*

To get a copy of USDA fact sheets on safe handling of eggs, dial in to our FAST FAX at1/800-238-8281 or check our Home Page at *www.usda.gov/fsis*. 
Remember These Dates!
June 12-13, 1997

That's the date of the Food Safety Education Conference.

The conference is titled "Changing Strategies, Changing Behaviors: What FoodSafety Communicators Need to Know."

Sponsored by FDA and USDA, the meeting will be here in Washington, D.C.

Topics will include: - The epidemiology of foodborne illness
- Consumer studies, case studies and social marketing
- Public/private partnerships

Check your mail for conference and registration information.
USDA's Meat and Poultry Hotline Answers Millionth Caller!
From novice cooks wondering how long to safely roast a chicken to more experiencedfoodhandlers unsure about what kind of cutting board to use, the specialists on the USDAMeat and Poultry Hotline have heard it all--1 million times.

This past November, the Hotline answered its 1-millionth call, a milestone for thetoll-free service which Agriculture Secretary Dan Glickman termed "a vital part ofUSDA's consumer food safety education efforts."

**Calls to the Hotline have changed through the years,** according to Susan Conley,director of the Food Safety Education and Communications Staff. Conley, one of the firsthome economists answering calls when the Hotline started, said that in the mid-1980's,calls were more general in nature concerning safe handling of food. 

"Today's callers," said Conley "ask more sophisticated questions. Theyfrequently know the names of bacteria many people never heard of ten years ago. As thecallers and their questions have changed, we've changed. 

"We provide more detailed, technical information. At the same time, we keepstressing the basics of safe food handling, because consumers are still unsure about thebasics."

For Bessie Berry, Hotline manager, it was **fitting that the millionth call cameduring the Thanksgiving season.**

"Traditionally," she said, "this is the Hotline's busiest time of year,with over 20 percent of the year's calls coming in this month." 

Over the years, Hotline staffers have gone the distance to provide service, especiallyin November. "We've had Thanksgiving holidays," Berry said, "when we'vebeen here, answering phones with our coats and gloves on because the heat's been turnedoff in the building!" 

**The Hotline can be reached by calling 1-800-535-4555,**except in the Washington,D.C. area, where the number is 202-720-3333. 

The service, which is TDD-accessible, is staffed by food safety specialists--includinghome economists, registered dietitians and food technologists. They answer calls from thepublic from 10 a.m. to 4 p.m., ET, Monday through Friday all year round. 

In addition, at nights and on weekends, **consumers can call and access recordedinformation** on a variety of topics including food storage, foodborne illness, powerfailures and emergencies. Recorded messages are also updated for special events such as arecall of meat or poultry products.

According to Berry, "the best part of reaching this milestone is that we reallyhave the same interest and enthusiasm now that we did then. We're still up, we're stillexcited, and we're happy to be helping people."
Hotline Addresses Consumers' Varied Questions 
As the specialists on the USDA Meat and Poultry Hotline know, consumers' concerns andquestions about food safety cover the gamut. That variety is reflected in the Hotline'slatest package of feature articles distributed to the media. 

Topics in the feature package include: - Food Safety in the Kitchen: A "HACCP" Approach
- Water in Meats
- Meat and Poultry Labeling Terms
- Door-to-Door Meat Sales
- Food Safety for People with AIDS
- Safety of Veal

These articles be accessed on the FSIS Home Page: *www.usda.gov/fsis*.
Navigating The Road To Food Safety Information on The World Wide Web
by Cindy Roberts, USDA/FDA Foodborne Illness Education Information Center

When foodborne illness outbreaks occur, the general public, as well as healthprofessionals, have an overwhelming number of questions--many of which could be answeredby a quick trip to one of many Federal sites on the World Wide Web.
Centers for Disease Control and Prevention
(*http://www.cdc.gov/cdc.htm*)

CDC's home page provides access to a number of information sources--**including thewidely disseminated Morbidity and Mortality Weekly Report (MMWR)** which provides casestudies of foodborne illness outbreaks.

Foodborne illness statistics are always a hot topic--and you can find them through CDC.For instance, **you can access CDC's new 5- year surveillance summary for 1988-1992**(see article page 1). The 70-plus-page report provides a wealth of data as well asvaluable background information such as the definition of an outbreak, the history of thesurveillance system and an examination of its limitations.

But there's more. For instance, you can check out **fact sheets on all majorpathogens,** plus links to specific case studies from past issues of the MMWR.Interested? **Access the Bacterial Disease/Foodborne Diarrheal Diseases Section:***http://www.cdc.gov/ncidod/dbmd/foodborn.htm***.**
Food and Drug Administration
(*http://vm.cfsan.fda.gov/list.html*)

As might be expected, the home page run by FDA's Center for Food Safety and AppliedNutrition is a good information resource.

**Food product recall press releases** are posted here and consumers can find **safefood handling information.** Numerous publications are available, including"FoodSafety for Persons With AIDS" and the popular quiz, "Can Your Kitchen Pass theFood Safety Test?"

My favorite spot on this home page is the FDA's **Bad Bug Book** (real nameFoodborne Pathogenic Microorganisms and Natural Toxins). This is a more technicaltreatment of the subject matter than the CDC fact sheets. Features of this online versioninclude hypertext links to a medical library, CDC case studies and other FDA bulletins.For some entries, there are also links to a literature review, research papers and otherrelevant sources. This online version is much more up to date than a written version couldpossibly be.
Food Safety and Inspection Service
(*http://www.usda.gov/fsis*)

This site is loaded with food safety information. In addition to regulatory informationconcerning meat and poultry inspection, you'll find **press releases, speeches,testimony, meetings and more.**

Some of the most useful sections for the general public and health community includethe **meat and poultry product recall notices and publications area.**

Full-text publications are offered on everything from cutting board safety to summerfood handling tips. These are the same publications that FSIS has been turning out foryears, now they are available instantly from the Web. And, don't forget, if you are usinga Web browser such as Netscape or Mosaic, you can e-mail them directly to people. Thissite is definitely worth exploring on your own.

For links to these and other sites, **check the USDA/FDA Foodborne Illness EducationCenter:***http://www.nal.usda.gov/fnic/foodborne/foodborn.htm*.
ANOTHER GREAT SOURCE- 
You can connect to a wealth of food safety information at state extension sites byaccessing: *http://www.reeusda.gov/statepartners/usa.htm*.

TUNE IN--April 2, 1997, 1-3 p.m. E.T.
NEW VIDEO-TELECONFERENCE FOCUSES ON NEW FOOD SAFETY AND EDUCATION INITIATIVES
USDA and FDA are coming together again to sponsor a new video-teleconference that willupdate viewers on key topics including: - Recent foodborne illness outbreaks , including outbreaks in Japan and Scotland as    well as background on outbreaks in fruit juices and eggs.
- FDA/USDA food safety initiatives , including the 1997 Food Code and HACCP.
- Food Safety Education projects , including the upcoming Food Safety Education    Conference and National Food Safety Month.

This is the fourth video-teleconference jointly sponsored by USDA and FDA. It can beviewed from any facility that can receive satellite transmissions, such as governmentoffices, hospitals and universities. There is no charge to receive the transmission.

Satellite Coordinates:
C Band Galaxy 6 Ku Band SBS - 6Transponder 2 (V) Transponder 12 (V)Frequency 3740 MHZ Frequency 11994.5 MHZLocation: 74 DEGREES WEST Location: 74 DEGREES WESTAudio Channel 6.2 6.8 Audio 6.2 & 6.8
If you have transmission problems, call (202)720-4001 or (202) 720-8559.
Keeping Kids Safe
Check out our new publication. It's aimed at child care providers and teaches thebasics of food safety and sanitation.

Why is this important? - Children under five are especially susceptible to foodborne illness,  which can    cause serious side-effects, even death.
- Children in diapers present special sanitation and health problems.  For instance,    illness originally caused by foodborne bacteria can easily be spread by diapered children.

Approximately 60 percent of children under age 6 attend day care outside the home. As aresult, training for child care providers is more important today than ever before.

Our new publication covers sanitation issues such as diaper-changing as well as foodsafety basics for babies and young children.

Each page in the new "picto-graphic" publication is designed to be copied andcan be used as handouts, inserted in newsletter, posted on the walls or sent home toparents. 

Check out this newsletter's inserts to see a copy. **And don't forget--feel free tocopy and distribute.**
News BriefsFood Safety News Now Available Via Email 
Imagine this--coming in to the office in the morning, checking your Email and finding adaily summary of breaking stories concerning food safety.

It's now available and you can subscribe for free.

The service, called Fsnet, is produced by Doug Powell at the University of Guelph inCanada. The service provides an alert on foodborne illness throughout the world. It alsosummarizes newly published journal articles and studies. 

To subscribe, users must send Email to: **[email protected]** Leave thesubject line blank, but in the body of the mail message, type: **subscribe fsnet-L (FirstName Last Name).**

Just a note: only put in your first name and last name and don't put it in parentheses.
For Food Handlers: A Pocket Guide to Food Safety
This guide has everything you want to know and you really can slip it into your pocket.It's available in English and Spanish--$5 for non-members, $2.50 for members. Contact:

*Food Marketing Institute800 Connecticut Ave., N.W.Washington, D.C. 20006*
CIC Catalog and Publications Now Available Electronically
The Consumer Information Center (CIC) offers more than 200 publications from thefederal government on topics as varied as buying a home, managing money and, of course,food safety and health.

Now the CIC Catalog, full text publications and consumer news features are availableelectronically. 

And, the electronic access covers just about all the bases including the World WideWeb, Gopher, and Bulletin Board System.

To get the latest information on electronic access to CIC: - Address an e-mail message to:  [email protected]
- Leave the subject line blank
- Type only the words  SEND INFO  in the body of the message.
New From FDA 
**Can Your Kitchen Pass the Food Safety Test?**

That's the question posed by the Food and Drug Administration in their new videoplayfully titled: "Is Your Kitchen Crawling With DIRTY LITTLE SECRETS?"

The 8 � minute video is available for only $8.95. It presents information on safepractices to follow when shopping, storing, preparing and cooking food. 

Interested in the video? Call Interface Video Systems (and ask for the DuplicationDepartment) at (202)861-0500.

Also--**the video comes with a free booklet** called "Can Your Kitchen Pass theFood Safety Test?" 

The booklet includes a 10-question quiz on safe handling practices that consumers canuse as a guide in rating their home's food practices. By the way, this booklet is one ofthe many useful publications available through the Consumer Information Catalog. Check theprevious article for electronic access to CIC or write:

*Consumer Information CenterItem # 526-D.Pueblo, Colorado 81009*
Also From FDA: A New Brochure for Pregnant Women
"Keep Your Baby Safe: Eat Hard Cheeses Instead of Soft Cheeses DuringPregnancy." That's the title of a useful brochure in Spanish and English designed tohelp protect women from *Listeria monocytogenes*.

*Listeria* contamination has frequently been traced to soft cheeses and can causeserious illness, including spontaneous abortions or serious illness for newborns.

Check our inserts for a reproducible copy of the brochure. For more info, bulk copies,or a poster, call (301)443-3220.

**Interested in more food safety information for expectant mothers?**Check our FASTFAX (1-800-238-8281) for our fact sheet: Expectant Mothers Are at Risk.
HANDWASHING HELPS!
According to CDC, handwashing is the "single most important means of preventingthe spread of infection" from bacteria, pathogens and viruses causing disease andfoodborne illness.

And yet, as Minnesota state epidemiologist Dr. Michael Osterholm says,"Handwashing in this country has become a lost art."

What can you do? Check out Bayer's new free brochure about handwashing prepared byBayer Pharmaceutical along with the American Society for Microbiology. Call 1-888-97-BAYER(1-888-972-2937) and ask for their brochure prepared by Operation Clean Hands.
New From FSIS: Consumer Fact Sheets
Now available, our new fact sheets cover key topics on safe food handling. Amazingly,each topic is covered in only one or two pages. They're designed for EASY READING and EASYCOPYING.

Topics include: - Microwave Food Safety
- Summer Food Safety
- Barbecue Food Safety
- Food Safety During Natural Disasters
- Turkey Basics

Check this newsletter's inserts for copies or dial in to our FAST FAX.
FAST FAX
You can now access the latest in information from FSIS by just calling the toll freenumber, 1-800-238-8281.

You'll find a series of touch-tone menus which will guide you to: - News releases
- Speeches
- Backgrounders
- Food safety publications

We'll be adding more in the future. So, give us a call and help us keep the connectionsgoing.
Mark Your Calendars
**March 24-26**

"Conference on Emerging Foodborne Pathogens"Alexandria, Va.What can be learned from previous outbreaks of foodborne illness and how can those lessonsbe used to prevent future problems?

Experts will be addressing these questions at a two and a half day conference sponsoredby the International Life Sciences Institute (ILSI).

The conference is expected to attract food protection and public health professionalsas well as others interested in microbial food safety issues.
  For more information, call: (202) 659-0074, ext. 164, Shirlene Brooks. 
**April 13-15**

"The Emerging Health Infrastructure (HII97)"Washington, D.C.Sponsored by the Friends of the National Library of Medicine, this year's"HII97" conference will be held in conjunction with anotherconference--"Partners '97"--sponsored by the Partnership for Networked ConsumerHealth Information.

Both conferences will include sessions that focus on the use of technology to shareprofessional health information as well as consumer use of the Internet for health careinformation and interactive applications.
  For more information, call: (202)462-0992, ext. 56. Reader Response: FAX BACK(202)720-9063
We're interested in your comments, questions, suggestions for new topics. Jot them downand fax them in, attention: Editor, F.S.E.
F.S.E.
The Educator is produced by the Food Safety and Consumer Education Staff of FSIS. Formore than 15 years, staff educators have been working with researchers, scientists andmarketing and design experts to product educational materials including print, video andteleconferencing services.

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**For Further Information Contact:**FSIS Food Safety Education StaffDianne Durant, EditorPhone: (202) 720-7943Fax: (202) 720-9063

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