Surveillance of Foodborne Pathogens on the island of Ireland

The collection of data for the purpose of managing food safety includes both monitoring and surveillance. Monitoring is a system of collecting and disseminating data.

Foodborne infections & gastrointestinal disease on the island Of Ireland in 2002

A safefood consultation paper, ‘Towards the Enhancement of Foodborne Disease Surveillance’ indicated that the guiding principles for the development of surveillance in Northern Ireland and the Republic of Ireland should be the integration of data collection systems and analysis of combined data. The current surveillance systems have developed independently from each other and clinical, food and animal surveillance systems remain un-integrated in both jurisdictions. A more complete and efficient food safety system could be achieved through co-ordination and linkages across the disease surveillance systems and jurisdictions. For that reason, stronger links are being developed between safefood, surveillance agencies, government departments and public health professionals. This report is an examination and review of the clinical surveillance data collected in both jurisdictions. The work was undertaken as part of safefood’s support for the European Programme for Intervention Epidemiology Training (EPIET), which trains EU medical practitioners, public health nurses, microbiologists or veterinarians in all aspects of foodborne disease surveillance.

Towards the enhancement of foodborne disease surveillance: A consultation paper

Foodborne disease is a source of increasing morbidity and fatality in the island of Ireland. It also has an economic impact. As a result of the continuing concern about food safety and its implications on an all-island basis, the North/South Ministerial Council established the Food Safety Promotion Board (FSPB) on December 2nd 1999. At its Board meeting in February 2000, the FSPB considered the issue of microbiological surveillance and, in noting the complexity of the issues, recommended that the key players in foodborne disease surveillance in Northern Ireland and the Republic of Ireland consider ways for the improvement of microbiological surveillance on an all-island basis. To assist in the development of a surveillance strategy for the FSPB, a Functional Meeting Group on Disease Surveillance was convened. The group compiled this consultation paper. A series of recommendations are made in the consultation paper and the key recommendations are summarised below.

A Study of Food Safety Knowledge, Microbiology and Refrigeration Temperatures in Restaurant Kitchens on the Island of Ireland

A population-based telephone survey conducted in 2002 estimated that there were 3.2 million episodes of acute gastroenteritis on the island of Ireland each year (Scallon et al., 2004). It is often very dif ficult to definitively identify the source of illness. However, of the respondents in that study suspecting food as the reason for their illness, 74% blamed food consumed from commercial premises such as restaurants, cafés, takeaways, canteens and pubs. Within the food services industry, statistics show a significant level of prosecutions, prohibition and closure orders of restaurants for food hygiene offences. The Food Safety Authority of Ireland has identified the main contributory factors to foodborne infections to be: cross-contamination, inadequate cooking, inadequate storage, inadequate reheating, delayed serving and infected food handlers (FSAI, 2000). Development of appropriate training and education campaigns to target problem areas requires initial understanding of the current level of food safety knowledge and practices in the food services industry.

Infectious Intestinal Diseases on the Island of Ireland

It is increasingly recognised that the burden of infectious intestinal diseases (IID) in a population is an important indicator of food safety. This report has examined four bacterial infections that frequently cause IID on the island of Ireland (IOI). Over the decade covered by this report, levels of Salmonella have declined substantially while levels of Campylobacter remain a real problem for Food Safety professionals on the IOI. Although much less common, the verocytotoxigenic Escherichia coli O157 (VTEC O157) and Listeria infections present an on-going challenge because of their severity and associated long-term sequelae. Northern Ireland (NI) has a higher reported crude incidence rate of three of the included pathogens (Salmonella, Campylobacter and Listeria) than the Republic of Ireland (ROI), while VTEC 0157 was the exception. This may reflect differences in health seeking behaviour and reporting between the two jurisdictions and/or actual differences in incidence rates.

An Assessment of the Microbiology of Hand Contact Surfaces in the Retail Environment

This study aimed to assess the microbiology of food and hand contact surfaces in the retail environment and the potential for these surfaces to act as vehicles for the spread of foodborne pathogens. During the survey, 10 stores in the Republic of Ireland (ROI) were visited by student Environmental Health Officers (EHOs) who took swab samples from four surfaces: conveyor belts, long-life shopping bags, shopping trolley handles and keypads on card payment units. The swab samples were examined for the presence of the pathogens Salmonella, Campylobacter and Listeria. The Aerobic Colony Counts, as well as the levels of E. coli and Enterobacteriaceae, were also determined. In addition, structured questionnaires were used with retailers to establish the stores’ regimes for the cleaning of conveyor belts. Similarly, shoppers donating their long-life shopping bags for sampling were questioned about how they normally use these bags, and the results were compared with those from the microbiological survey. The results indicated that the hygiene of the surfaces sampled was good, with Salmonella, Campylobacter and Listeria not detected in any of the samples, and levels of both Enterobacteriaceae and E. coli were below the limits of detection in all but one sample. Aerobic Colony Counts varied but none of the results obtained would be deemed ‘unacceptable’ or ‘unsatisfactory’ under guidelines for ready-to-eat foods

Epidemiology of Gastrointestinal Infections in Northern ireland 2012

The Public Health Agency (PHA) has a lead role in protecting the population from infection and environmental hazards through a range of core functions including communicable disease surveillance and monitoring, operational support & advice, and education, training & research. The effective management of infectious disease depends on high quality surveillance. Surveillance of communicable gastrointestinal infectious disease provides timely information so that public health action can result. The range of surveillance outputs is broad and includes: � Weekly surveillance - weekly internal report to the Health Protection team. � Monthly/quarterly and annual returns – to various external bodies including the Food Standards Agency, European Centre and Disease Control, Epidemiology of Foodborne Infections Group and Department of Health, Social Services & Public Safety. � Annual reports and data – published yearly on the PHA website. � Analysis of outbreaks – descriptive and/or analytical epidemiological analysis �