Barriers to surge capacity of an overcrowded emergency department for a serious foodborne disease outbreak

2010 ◽  
Vol 27 (10) ◽  
pp. 779-783 ◽  
Author(s):  
W.-H. Lee ◽  
C. Ghee ◽  
K.-H. Wu ◽  
S.-C. Hung
Keyword(s):  
Emergency Department ◽  
Disease Outbreak ◽  
Foodborne Disease ◽  
Surge Capacity

scholarly journals A foodborne disease outbreak in man due to fish consumption possibly containing phycotoxins in Bombay, India

1988 ◽  
Vol 1988 (28) ◽  
pp. 37-39 ◽  
Author(s):  
R.V. BHAT ◽  
S. GAUTAMI ◽  
R. B. SASHIDAR ◽  
A. G. LAKHANI
Keyword(s):  
Fish Consumption ◽  
Disease Outbreak ◽  
Foodborne Disease

scholarly journals Foods implicated in U.S. outbreaks differ from the types most commonly consumed

2021 ◽  
Author(s):  
LaTonia C Richardson ◽  
Dana Cole ◽  
R Michael Hoekstra ◽  
Anangu Rajasingham ◽  
Shacara D Johnson ◽  
...  
Keyword(s):  
General Population ◽  
Food Consumption ◽  
Lower Risk ◽  
Disease Outbreak ◽  
Foodborne Disease ◽  
Outbreak Investigations ◽  
Chicken Eggs ◽  
The U.S

Foodborne disease outbreak investigations identify foods responsible for illnesses. However, it is not known the degree to which foods implicated in outbreaks reflect the distribution of food consumption in the U.S. population or the risk associated with their consumption. To examine this, we compared the distribution of foods in 24 categories implicated in outbreaks to the distribution of foods consumed by the U.S. population. Beef, chicken, eggs, fish, herbs, mollusks, pork, sprouts, seeded vegetables, and turkey were implicated in outbreaks significantly more often than expected based on the frequency of their consumption in the general population, suggesting a higher risk of contamination or mishandling from foods in these categories than in others. In contrast, pasteurized dairy, fruits, grains-beans, oils and sugars, and root/underground vegetables were less frequently implicated in outbreaks than they were consumed in the general population, suggesting a lower risk for these food categories.

scholarly journals Incubation periods of enteric illnesses in foodborne outbreaks, United States, 1998–2013

2019 ◽  
Vol 147 ◽  
Author(s):  
S. J. Chai ◽  
W. Gu ◽  
K. A. O'Connor ◽  
L. C. Richardson ◽  
R. V. Tauxe
Keyword(s):  
United States ◽  
Incubation Period ◽  
Disease Outbreaks ◽  
Disease Outbreak ◽  
Outbreak Investigation ◽  
Foodborne Disease ◽  
Case Definitions ◽  
Viral Pathogens ◽  
Incubation Periods ◽  
Foodborne Outbreaks

Abstract Early in a foodborne disease outbreak investigation, illness incubation periods can help focus case interviews, case definitions, clinical and environmental evaluations and predict an aetiology. Data describing incubation periods are limited. We examined foodborne disease outbreaks from laboratory-confirmed, single aetiology, enteric bacterial and viral pathogens reported to United States foodborne disease outbreak surveillance from 1998–2013. We grouped pathogens by clinical presentation and analysed the reported median incubation period among all illnesses from the implicated pathogen for each outbreak as the outbreak incubation period. Outbreaks from preformed bacterial toxins (Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) had the shortest outbreak incubation periods (4–10 h medians), distinct from that of Vibrio parahaemolyticus (17 h median). Norovirus, salmonella and shigella had longer but similar outbreak incubation periods (32–45 h medians); campylobacter and Shiga toxin-producing Escherichia coli had the longest among bacteria (62–87 h medians); hepatitis A had the longest overall (672 h median). Our results can help guide diagnostic and investigative strategies early in an outbreak investigation to suggest or rule out specific etiologies or, when the pathogen is known, the likely timeframe for exposure. They also point to possible differences in pathogenesis among pathogens causing broadly similar syndromes.

The Minnesota Program for Prevention of Foodborne Illness: An Evaluation

1978 ◽  
Vol 41 (7) ◽  
pp. 556-558 ◽  
Author(s):  
THOMAS L. HEENAN ◽  
OSCAR P. SNYDER
Keyword(s):  
Quality Assurance ◽  
Education Program ◽  
Disease Outbreak ◽  
Foodborne Illness ◽  
Quality Assurance Program ◽  
Foodborne Disease ◽  
Course Content ◽  
Illness Prevention ◽  
Program Requirement

The Minnesota Quality Assurance Program for the Prevention of Foodborne Illness is a voluntarily attended, statewide education program to train foodservice owners. operators and managers in the methods of foodborne illness prevention. The education is conducted in 1-day seminars by trained sanitarians and foodservice personnel. It prepares the student to write a Quality Assurance (QA) program for his/her establishment to assure that there is no possibility of a foodborne disease outbreak. Certification is based on the approval of the Quality Assurance program. An evaluation after 9 months of operation indicates that most instructors performed adequately. Course content, including microbiological training, was well received. The QA written program requirement was supported by both instructors and students. Students strongly supported a recommendation that the QA document he mandatory for all foodservices and used as the basis for regulatory inspections.

Alternate Site Surge Capacity in Times of Public Health Disaster Maintains Trauma Center and Emergency Department Integrity: Hurricane Katrina

2007 ◽  
Vol 63 (2) ◽  
pp. 253-257 ◽  
Author(s):  
Alexander L. Eastman ◽  
Kathy J. Rinnert ◽  
Ira R. Nemeth ◽  
Raymond L. Fowler ◽  
Joseph P. Minei
Keyword(s):  
Public Health ◽  
Emergency Department ◽  
Hurricane Katrina ◽  
Trauma Center ◽  
Surge Capacity

scholarly journals Foodborne Disease outbreak associated with eating Gaajar Halwa at a Wedding – Palghar District, Maharashtra, India, 2018

2021 ◽  
Vol 65 (5) ◽  
pp. 10
Author(s):  
Vaishali Vardhan ◽  
Tanzin Dikid ◽  
Rajesh Yadav ◽  
Ramakant Patil ◽  
Pradip Awate ◽  
...  
Keyword(s):  
Disease Outbreak ◽  
Foodborne Disease

scholarly journals Outcomes of Establishing an Urgent Care Centre in the Same Location as an Emergency Department

2020 ◽  
Vol 12 (19) ◽  
pp. 8190
Author(s):  
Annelie Raidla ◽  
Katrin Darro ◽  
Tobias Carlson ◽  
Amir Khorram-Manesh ◽  
Johan Berlin ◽  
...  
Keyword(s):  
Emergency Department ◽  
Waiting Times ◽  
Urgent Care ◽  
Care Centre ◽  
Close Collaboration ◽  
Surge Capacity ◽  
Close Proximity ◽  
Major Incidents ◽  
Use Of Medical Services ◽  
Urgent Care Centre

The emergency department (ED) is one of the busiest facilities in a hospital, and it is frequently described as a bottleneck that limits space and structures, jeopardising surge capacity during Major Incidents and Disasters (MIDs) and pandemics such as the COVID 19 outbreak. One remedy to facilitate surge capacity is to establish an Urgent Care Centre (UCC), i.e., a secondary ED, co-located and in close collaboration with an ED. This study investigates the outcome of treatment in an ED versus a UCC in terms of length of stay (LOS), time to physician (TTP) and use of medical services. If it was possible to make these parameters equal to or even less than the ED, UCCs could be used as supplementary units to the ED, improving sustainability. The results show reduced waiting times at the UCC, both in terms of TTP and LOS. In conclusion, creating a primary care-like facility in close proximity to the hospitals may not only relieve overcrowding of the hospital’s ED in peacetime, but it may also provide an opportunity for use during MIDs and pandemics to facilitate the victims of the incident and society as a whole.

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