ࡱ > 9 < 8 bjbj 4 U U U U U i i i 8 i \ f $ d J U U U 4 U U ` i p , 0 \ U \ : Foodborne Illness Outbreak Investigation
Case Studies
For foodborne illness outbreak case studies, the student assumes the role of investigator. In this role, the student uses knowledge gained from the presentation on food microbiology and epidemiology to solve a problem. In each case study, the etiology of the outbreak is provided along with a brief scenario. This is followed by a series of questions the student answers to solve some element of the outbreak. One such element may be to determine the most likely food vehicle based on epidemiology data or knowledge of control factors for food safety. The questions may also lead the student to focus on good manufacturing practices or good agricultural practices. The cases are intended to enhance skills in solving problems, designing experiments, communicating verbally and in writing, and collecting, compiling, presenting, and interpreting data. The cases also address societal issues including regulatory response and communication of public health issues in mass media.
There are four cases; each is based, to some degree, on a real foodborne illness outbreak that occurred in the United States. The cases introduce the student to different types of microorganisms implicated in illness outbreaks including vegetative bacteria, sporeforming bacteria, virus, and protozoan parasites. Biological differences in these types of microorganisms affect the types of foods that are associated with transmission, illness characteristics, and course of treatment. The variety of cases is also intended to help the student appreciate the complexities of food production, processing, distribution, and handling. The real cases on which the case studies are based had a major impact on food safety scientific knowledge, food regulations, international trade, and/or economics. It is hoped the student remains sensitive to individuals directly affected in outbreaks while becoming aware of these potentially far-reaching effects. Though the cases involve a specific food commodity or branch of production, processing, service or retail, the student should appreciate that all foods can be at risk for contamination at various points along the production and handling chain. The student may also come to appreciate current extensive efforts to mitigate these risks.
Two versions are provided for each case study, a student version and a teacher version. The teacher version has proposed answers for factual based questions. Some questions are opinion based. Brief historical sketches are provided of the actual outbreaks on which the case studies are based. Two cases, hepatitis A virus and Escherichia coli O157:H7, are similar in length and approach with focus on epidemiology and data handling. The other two cases are shorter and with different emphases. The Clostridium botulinum case places more emphasis on an understanding of food composition and processing for control. The Cyclospora cayetanensis case addresses traceback and good agricultural practices. The cases may be worked individually or in groups. One case may be used for the whole class, or different groups could work through different cases with similar responsibility levels. The teacher version also lists suggestions for modifying the length of the case studies where time is constrained.
Case studies were prepared by the 91ԭ. These materials are based upon work supported by the Cooperative State Research, Education, and Extension Service, U. S. Department of Agriculture, under Award No. 2009-38414-19698. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.
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