Foodborne Disease Investigation Forms…How We’ve Been Doing and

Where We’re Going

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OBJECTIVES

Feedback of data from current Food and Water Borne (FWD) form

Highlight interviewing techniques/strategies

Overview of re-designed forms

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FOODBORNE ILLNESS (FBI) – GENERAL

OVERVIEW

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FBI – GENERAL OVERVIEW

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SURVEILLANCE INDICATORS

General Overview

Age and Sex 99-100%

Race 74-86%

Ethnicity 63-88%

Household contacts 78-86%

Daycare contact 70-84%

Travel history 74-86%

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SURVEILLANCE INDICATORS

Salmonella

Indicator 2009 2010

Race 86% 86%

Ethnicity 76% 81%

Shell Eggs 81% 77%

Eggs Cooked thoroughly 63% 69%

Raw Eggs in another item 79% 76%

Produce 78% 76%

Raw or undercooked poultry 74% 75%

Household contact 84% 86%

Antibiotic Resistance 78-82% 73-77%

Serotype Reported* 95% 81%

*As reported in WVEDSS

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SALMONELLA ANTIBTIOTIC RESISTANCE

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SALMONELLASEROTYPES

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SURVEILLANCE INDICATORSCampylobacter

Indicator 2009 2010

Race 84% 79%

Ethnicity 77% 76%

Raw or undercooked poultry 73% 73%

Animal contact 77% 84%

Unpasteurized milk 74% 79%

Hike, camp, fish or swim 77% 84%

Home water source 79% 83%

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SURVEILLANCE INDICATORSShiga toxin producing E. coli (STEC)

Indicator 2009 2010

Race 80% 85%

Ethnicity 74% 88%

Consumed raw or undercooked red meat 71% 81%

Handle raw meat 77% 81%

Animal contact 80% 81%

Unpasteurized milk 71% 81%

Produce 66% 69%

Daycare 83% 77%

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SURVEILLANCE INDICATORSGiardia

Indicator 2009 2010

Race 81% 74%

Ethnicity 67% 63%

Hike, camp, fish or swim 71% 81%

Drink from stream or spring 67% 74%

Travel history 76% 74%

Animal contact 66% 75%

Home water source 74% 79%

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INTERVIEWING SKILLS

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INTERVIEWING GOALS

Be consistent in interviews

Be prepared

Target questions to greatest degree possible

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DURING THE INTERVIEW

Establish rapport

Identify self, organization, and reason for investigation

Start with easy questions

Demographics, etc.

Let them know you may need to re-contact them

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INTERVIEW TIPS

When they cannot remember meals:

Ask about food preferences

Can rule in/out some foods

Identify key days and dates to jog memory (use a calendar)

Review receipts or checkbook

Buffets-need to clearly describe each food item

Recall is better for items from a menu

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INTERVIEW TIPS

Last Meal Bias

Take multi day food history

Explain that pathogens may take days to cause illness

Ask if leftovers are available for testing

Don’t forget the details

Exact restaurant locations

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INTERVIEW TIPS

Ask questions as written on form

Review form before ending interview

Ask if individuals have

Unanswered questions

Additional information

Thank them for their time!!

NEW INVESTIGATION FORMS

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QUESTIONS

Thank you!