Dataset Information

APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM : ANALYSIS OF A FOOD POISONING OUTBREAK.

ABSTRACT: The World Health Organization as well as several experts have recently recommended the use of hazard analysis critical control point system for prevention of food-borne illnesses. The present study proceeded to identify the hazardous operations and their critical control points by investigating, through a case-control design, an outbreak of food poisoning. The predominant presenting symptoms were watery diarrhoea and abdominal cramps. The cumulative incidence during this episode was 28.6 per cent, with a median incubation of 13 hours. Evaluation of food histories indicated a very high and significant odds ratio for mutton dish (OR = 6.45; p < 0.001), which persisted even after adjusting for the consumption of other food items through stratified analysis using the Mantel-Haenszel procedure. Environmental assessment revealed a strong possibility of contamination of raw mutton at the source with animal excreta and prolonged storage at room temperature of cooked mutton dish. Based on these findings, hazardous operations were identified and critical control points and monitoring criteria for prevention of food poisoning have been suggested.

SUBMITTER: Bhalwar R

PROVIDER: S-EPMC5530277 | biostudies-other | 1996 Apr

REPOSITORIES: biostudies-other

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Project description:The COVID-19 pandemic has disrupted economies and societies throughout the world since early 2020. Education is especially affected, with schools and universities widely closed for long periods. People under 25 years have the lowest risk of severe disease but their activities can be key to persistent ongoing community transmission. A challenge arose for how to provide education, including university level, without the activities of students increasing wider community SARS-CoV-2 infections. We used a Hazard Analysis of Critical Control Points (HACCP) framework to assess the risks associated with university student activity and recommend how to mitigate these risks. This tool appealed because it relies on multiagency collaboration and interdisciplinary expertise and yet is low cost, allowing rapid generation of evidence-based recommendations. We identified key critical control points associated with university student' activities, lifestyle, and interaction patterns both on-and-off campus. Unacceptable contact thresholds and the most up-to-date guidance were used to identify levels of risk for potential SARS-CoV-2 transmission, as well as recommendations based on existing research and emerging evidence for strategies that can reduce the risks of transmission. Employing the preventative measures we suggest can reduce the risks of SARS-CoV-2 transmission among and from university students. Reduction of infectious disease transmission in this demographic will reduce overall community transmission, lower demands on health services and reduce risk of harm to clinically vulnerable individuals while allowing vital education activity to continue. HACCP assessment proved a flexible tool for risk analysis in a specific setting in response to an emerging infectious disease threat. Systematic approaches to assessing hazards and risk critical control points (#HACCP) enable robust strategies for protecting students and staff in HE settings during #COVID19 pandemic.

Dataset Information

APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM : ANALYSIS OF A FOOD POISONING OUTBREAK.

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