Pure Irony: Maryland Health Official Recaps Foodborne Outbreak Investigation at Last Year’s Food Safety Summit
The 2015 Food Safety Summit went off without a hitch last week in Baltimore, MD, despite the social unrest occurring less than a mile from the city's Convention Center.
Food safety professionals from all over the globe gathered to discuss ongoing issues, emerging trends and solutions affecting the industry. Throughout the 3-day event, one clear message resonated with attendees: food safety is a remarkably complex system, and it will take a village of academicians, growers, processors, manufacturers, distributors, retailers and consumers to continue to improve upon it.
While there was plenty of talk about food fraud, traceability, food waste and the Food Safety Modernization Act, perhaps the most intriguing session was given by Alvina Chu from the Maryland Department of Health and Mental Hygiene (DHMH). She gave an eye-opening overview of the foodborne outbreak that occurred at last year’s Food Safety Summit, also held at the Baltimore Convention Center.
What Happened
Chu started her talk by stating the obvious. “Last year’s outbreak was pure irony,” It was April 11, 2014. Baltimore’s local 311 phone service received three reports of illness, followed by a fourth report the next day. Each person said they’d attended the Food Safety Summit and subsequently became ill with diarrhea between April 8 and 10. On April 16, the Baltimore City Health Department began an outbreak investigation with help from the Maryland DHMH.
Epidemiologic Investigation
First, officials put together an online questionnaire that was sent via email to all registered Summit attendees. The survey included open-ended questions since exposure to the outbreak could have originated anywhere--perhaps a contaminated door knob, or a sick speaker who shook hands with many attendees. There was also a review of the food menu, scheduled sessions and activities that the sickened individuals may have partaken in.
Environmental Investigation
Officials launched an investigation into the unnamed caterer that served food--all buffet style--to last year’s 1,300 Summit attendees. This included food testing on some ingredients that were used to prepare dishes that were served to attendees. However, there were no leftovers from the event remaining to be tested. Instead, officials did review the food preparation methods and processes for all food items included on the Summit’s menu.
In a lab analysis, stool samples were tested for a vast number of pathogens:
Food samples were also cultured for Bacillus cereus and C. perfringens