Understanding Foodborne Illness Outbreaks
Published By
Mike Sorrentino
Published On
October 2024
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Intro
The Federal Government (FDA) estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year.
What Are Foodborne Illnesses?
Foodborne illnesses are caused by consuming contaminated food or beverages. Pathogens such as bacteria, viruses, and parasites can contaminate food at any stage—from production and processing to preparation and service. Common culprits include: Bacteria, Viruses, and Parasites. Common bacteria are Salmonella, E. coli and Listeria. Common Viruses are Norovirus and Hepatitis A. Norovirus has been seen to spread fast in close quarters like cruise ships. While parasites are less common than bacteria or viruses, Giardia and Trichinella pose risks.
Causes of Outbreaks
Foodborne illness outbreaks can occur due to several factors: poor food handling, contaminated ingredients, and inadequate hygiene. Poor food handling can cover inadequate cooking, for example not reaching the minimum internal temperature for that protein. Improper storage or refrigeration of food. Improper cooling of prepped items. Improper hot or cold staging of food items. Ingredients can be contaminated during preparation stages or during cooking time. Contaminated ingredients can also be introduced by a 3rd party vendor. Lack of proper handwashing and sanitation are the main culprits introduced from inadequate hygiene.
Chipotle’s stock before outbreak $757, After outbreak $475 - 37% decline. Chipotle had lost $8 billion in value since its stock peaked in August 2015.
The Impact of Outbreaks
Foodborne illness outbreaks can have severe consequences, both for individuals and businesses. The foremost impact is personal health. While symptoms can range from mild gastrointestinal discomfort to severe complications, and in some cases, even death. Food safety is not a matter to take lightly with chances of possible catastrophic consequences. Particularly vulnerable to foodborne illnesses are the elderly, infants and those with weakened immune systems.
Second to health concerns there is an economic impact. Restaurants may face significant financial losses due to decreased customer trust, legal fees, and potential compensation claims. A single outbreak can lead to a drop in revenue, increased insurance costs, and in severe cases, permanent closure. An outbreak can tarnish a restaurant's reputation, leading to long-lasting effects on customer loyalty and brand perception.
According to a model by Johns Hopkins, a fast food restaurant could incur anywhere from $4,000 for a single outbreak in which 5 people get sick to $1.9 million for a single outbreak in which 250 people get sick.
Prevention Strategies
Preventing foodborne illness outbreaks requires a comprehensive approach. First and foremost regular training on food safety practices, including proper cooking temperatures, cross-contamination prevention, and personal hygiene, is essential. Conducting self-inspections and adhering to health department guidelines helps ensure compliance with safety standards. This could be as simple as doing a thorough line check a few times a day. Ensuring that food is stored at safe temperatures and properly labeled can help reduce risks. There are also 3rd Party Food Safety Audit companies that will come in and inspect your business, these extra audits can help mitigate the dangers. Collaboration with trusted suppliers who prioritize food safety can minimize the risk of contaminated ingredients. Establishing a clear protocol for responding to suspected foodborne illnesses can help contain outbreaks quickly.
If a foodborne illness outbreak is suspected, immediate action is critical. Investigate and identify the source of the illness and gather information from affected customers. Report the outbreak to local health authorities to facilitate a thorough investigation. Be transparent with customers and the public about the situation and the steps being taken to resolve it. After addressing the immediate issue, review and update food safety practices to prevent future occurrences.
FDA states each year these foodborne illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.
Conclusion
Foodborne illness outbreaks can have devastating effects on health and business. By understanding the causes, implementing effective prevention strategies, and responding swiftly to any incidents, restaurants and food businesses can protect their customers and safeguard their operations. Prioritizing food safety not only ensures public health but also contributes to the long-term success of your business. Stay updated on food safety best practices and regulations to help keep your restaurant or food business safe. Regular training, open communication, and a commitment to quality will foster a culture of safety that benefits everyone involved.