National Vibrio parahaemolyticus Workshop Interstate Shellfish Sanitation Conference Sheraton Inner Harbor Baltimore Maryland September 6 2017 Confirmed Vibrio C ases in Massachusetts by Species ID: 1014971
Download Presentation The PPT/PDF document "Conducting Vibrio Illness Investigations..." is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
1. Conducting Vibrio Illness Investigations and Trace Backs in MassachusettsNational Vibrio parahaemolyticus Workshop Interstate Shellfish Sanitation ConferenceSheraton Inner Harbor - Baltimore, Maryland September 6, 2017
2. Confirmed Vibrio Cases in Massachusetts by Species May 1 – October 31Data current as of June 8, 2017Data source: Bureau of Infectious Disease.
3. Foodborne Illness SurveillanceA list of notifiable infectious diseases are required to be reported to public health by clinical laboratories and doctorsIncludes over 14 foodborne illnesses, as well as any cluster or outbreak of illnesshttp://www.mass.gov/eohhs/gov/departments/dph/programs/id/epidemiology/rdiq/reporting-diseases-and-surveillance-information.html
4. Lab-confirmed Vibrio infection identifiedCase interviewedConsumed oystersDPH BEH Food Protection Program notifiedRetail/wholesale establishment visitedShellfish tags collectedDivision of Marine Fisheries notifiedHarvest area/grower visitedDPH Bureau of Infectious Disease notified
5. Department of Public Health: Bureau of Infectious Disease and Laboratory SciencesBOH public health nursesDepartment of Public Health: BEH Food Protection ProgramBOH inspectorsIll peopleRetail & wholesaleDivision of Marine Fisheries: Shellfish Sanitation & ManagementHarvesters & growing areasLocal shellfish constablesOffice of Law Enforcement: Environmental PoliceState AgencyTownResponsibilityInformation
6. DemographicClinicalWhen did illness beginSymptomsHospitalizationUnderlying medical conditionsExposures before becoming illConsumption of high-risk foodsTravelClose contacts with similar illnessExposure to waterProvide educationVibrio parahaemolytics Case Interview
7. When consumedWhere purchased Where consumedAmount consumedHow preparedAny particular typesLast four digits of credit card usedIf a Case Reports Eating Oysters
8. Calls from the public reporting gastrointestinal illness after eating oystersSymptom and exposure information collectedIndividual encouraged to seek medical attentionComplaint is investigatedPhone CallsWithout a diagnosis, the illness will not impact the closure of any harvest areas
9. Vibrio Working GroupEstablished after 2013 seasonModeled after the Working Group on Foodborne Illness Control (1986)Traceback information across Vp cases is aggregated and discussed among members Reviews case information and makes decisions as to whether a harvest area closure and/or recall is warranted in accordance with NSSP and state regulationsWork to improve Vibrio investigationsWhat Happens With Case Information?Department of Public Health: Bureau of Infectious DiseaseDepartment of Public Health: Bureau of Environmental HealthDivision of Marine Fisheries: Shellfish Sanitation & ManagementOffice of Law Enforcement: Environmental Police
10. Retail Trace Back and Investigation
11. 2013 FDA Food Code RequirementsSpecifications for Receiving3-202-11 Temperature3-202.18 Shellstock Identification.3-202.19 Shellstock, Condition.Original Containers and Records3-203.11 Molluscan Shellfish, Original Container.3-203.12 Shellstock, Maintaining Identification.
12. Properly Identified Containers
13.
14. Approved Source?
15. Date on Back of Tag When Last Oyster Sold
16. Wholesale Vibrio Traceback
17. 2017 MA Vp Control Plan
18.
19. Oyster School 2017
20. Case StudyCase ate raw oysters (and Chilean sea bass) at 5:30 PM on July 27, 2017 and became ill at 10:00 pm on 7/28/17. RESTAURANT or EVENT ADDRESSLast 4 of cc# of guestsOther information
21.
22.
23.
24.
25.
26.
27.
28. Eric M. HickeyMA DPH Food Protection Programeric.hickey@state.ma.us