Foodborne Illness in Scotland Dr Jane Horne 24 June 2015 Food - - PowerPoint PPT Presentation

Foodborne Illness in Scotland

Dr Jane Horne

24 June 2015

Food Standards Scotland

• Public sector food body for Scotland
• Independent of industry and the Scottish

Government - accountable to the public in Scotland through the Scottish Parliament.

• Our primary concern is consumer protection –

making sure that food is safe to eat, ensuring consumers know what they are eating and improving nutrition.

Foodborne Disease Strategy 2010-2015

Estimated annual burden of foodborne disease in Scotland:

• 43,000 cases
• 5,800 GP presentations
• 500 hospitalisations

FDS 2010-2015 aims to reduce the burden of foodborne disease by:

• Working with industry to control risks in the foodchain
• Working with the relevant sectors to ensure that the food they

prepare and serve is safe

• Raising consumer awareness of the risks and how to protect

themselves

Foodborne Disease in Scotland

1000 2000 3000 4000 5000 6000 7000 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014

Number of reported cases Year

Campylobacter Norovirus Salmonella

• E. coli O157

Listeria

Over 60’s and foodborne disease

• Over 60’s are particularly

susceptible to foodborne disease and are at a greater risk of more severe illness.

• 916 care homes for older

people in Scotland, with 33,636 Care Home residents aged over 65.

Campylobacter - The Scottish Picture

• Scotland: comprehensive

baseline on attribution of Campylobacter infection – world leading research

• Clear evidence linking high

proportion of human Campylobacter infection in Scotland to a chicken source

• Under 5’s more likely to be

linked to a ruminant source

Campylobacter risks in the kitchen

Exposure via:

• Eating undercooked chicken and chicken livers
• Cross-contamination to Ready to Eat foods

Bin lid Hot tap Cold tap Sink Draining board Chopping board Knife Work surfaces Chef’s cloth Tongs Refrigerator handle Deep fat fryer handle

Percentage (%) of surfaces contaminated with Campylobacter after the production of various chicken meals within catering establishments (n=50)

Contamination in the kitchen

Retail

Packaging

• Clearer labelling on fresh poultry – ‘Do not wash’
• Leak proof packaging
• Roast in the bag chickens

Customer communication

• Customer magazines, websites, in-store

Retail survey

• 73% chickens positive for Campylobacter with

19% in most heavily contaminated band.

• Number of retailers have published action plans to tackle

Campylobacter along the food chain.

Consumers / Caterers

• E. coli O157 in the UK

• E. coli O157 in Scotland, age band and sex

• E. coli O157 and Meat

Outbreaks

• Wishaw, Scotland (1996) – 279 confirmed cases, 17 died
• South Wales (2005) - 118 confirmed cases, 1 died

May - July 2011, large outbreak of

• E. coli O104 in Europe linked to

fenugreek seeds December 2010 - July 2011, 250 cases of E. coli O157 reported across Great Britain, associated with soil contaminated root vegetables Both outbreaks associated with fresh produce

• E. coli O157 and Fresh produce

Key aims:

• Improve awareness and control of food safety hazards by

food businesses, food law enforcers and consumers

• Ensure that compliance with legal standards is

maintained

Focus on control of cross-contamination:

• Separation of work areas, surfaces and equipment for

raw and ready-to-eat food

• The importance of handwashing using a proper technique
• The use of disinfectants and sanitisers which meet
• fficially recognised standards and as instructed by the

manufacturer

Controlling E. coli O157 in the foodchain

Scottish Government VTEC Action Group Framework

Colonised animals Contaminated animal faeces Environment Human case Contaminated human faeces

Treated Water Untreated water Untreated Food Treated Food

Direct Environment Food Water Direct Environment Food Water

Colonised animals Contaminated animal faeces Environment Human case Contaminated human faeces

Treated Water Untreated water Untreated Food Treated Food

Direct Environment Food Water Direct Environment Food Water

Proposals for recommended action

• 1. Controlling VTEC risks in the production of fruit and vegetables

in Scotland:

• Promoting best practice throughout the industry
• Ensure the use of organic wastes in agriculture is subject to on-going review
• Ensuring compliance with hygiene requirements in all areas of production
• including businesses supplying directly to the consumer
• 2. Effective implementation of the FSA’s cross-contamination

guidance across all relevant food businesses in Scotland:

• Training for LAs and food businesses
• Prioritising the guidance in inspection programmes
• Audit and monitoring

Proposals for recommended action (2)

• 3. Effective risk communication
• Review point of sale information for consumers in relation to

unpasteurised cheeses

• Ensure consumers are aware of the risks and how to avoid them

(safe cooking and avoidance of cross-contamination)

• 4. Research and food surveillance
• Improve our understanding of the contribution of food (compared to water

and environmental exposure) to VTEC infection in Scotland

• Evidence for the risks associated with vegetables
• Targeted surveillance to identify the risks in the food chain and assess

compliance with cross-contamination control

• Listeria widely distributed in the environment, is

adaptable and persistent.

• Listeriosis is rare but is the number one cause of death

due to foodborne disease in the UK.

• Most cases are hospitalised and approximately a third

die.

• Prolonged incubation (up to 90 days)

Listeria

High-risk population groups

Listeriosis generally affects those with reduced immunity:

– Pregnant women and their unborn babies – Newborns – Weakened immunity – Patients with specific underlying medical conditions and/or undergoing certain drug treatments – Elderly (People aged over 60 years)

Higher Risk Foods

• Higher risk foods are generally:

– Ready-to-eat – Able to support the growth of the bacterium – Chilled, i.e. refrigerated – Sold with a long shelf life

Consumer behaviours / actions

PRIORITY FOCUS: Cancer patients

Industry compliance / enforcement

PRIORITY FOCUS: SMEs producing high-risk chilled RTE foods

Procurement / provision of food to the vulnerable

PRIORITY FOCUS: Hospitals

Norovirus in Scotland, age band and sex

Norovirus

Role of food unclear but:

• Shellfish and fresh produce can be contaminated

during production and processing

• Contaminated food handlers pose the biggest risk

in catering

• Effective personal hygiene is the most effective

means of control

• Important for staff to adhere to fitness to work

policies

• CookSafe helps catering businesses in Scotland

understand and implement HACCP-based systems.

• e-CookSafe has been developed as an additional support

to the hard copy manual and as a learning tool.

• Learn - Food Safety Refresher
• Develop – Building your own CookSafe system
• Resources – Templates for you to use.

Cooksafe

• Produced to help caterers and staff

working in small residential care homes prepare and cook safer food for their residents.

• Covers specific food safety issues

found in care homes:

• extra care: protecting food
• gift food
• mini-kitchens

FSA Guidance for Care Homes

Questions

• How is food safety taken into account when

you are planning menus?

• What are your biggest concerns with regard to

food hygiene in the Care Home environment?

• What could FSS do to help you? Is there a

need to improve guidance and/or training?

Thank-you Any Questions or Comments? Jane.Horne@fss.scot