IAFP 2009 Program Book and Abstract Book - AB38

Methods: The enhanced food safety cost of illness model (Scharff et. al. 2009) is used to derive national estimates for the cost of illness in the United States. An innovation of this model was to include quality of life losses in addition to the medical and productivity losses that have been used in the past. This is an important enhancement, given that the vast majority of illnesses reported by Mead involve no use of formal medical care. A significant improvement to the basic model developed by Scharff et al. involves the use of weighted cost estimates which incorporate geographic differences into both the cost of illness and the incidence of illness to derive more accurate estimates. @Risk 4.5 is used to perform a sensitivity analysis that characterizes uncertainty and provides alternative specifications of the model based on differing assumptions. Results: Under the most likely scenario, the annual expected cost of foodborne illness in the United States is approximately $112 billion ($45 to $180 billion in a 95% C.I.). This estimate is 100% greater than estimates based on older models that neglect to place a value on quality of life losses. The future inclusion of consequences from chronic sequelae is expected to significantly increase the magnitude of this figure. Significance: The current economic crisis has led Federal, state, and local legislatures to consider cuts in all types of programs, including those that provide public health benefits. Food safety programs are not immune to this threat. For this reason, economic justification of food safety research and interventions is increasingly important. T4-05 Food Safety Training Need Assessment for Independent Ethnic Restaurants: Review of Health Inspection Data in Kansas JUNEHEE KWON, Kevin R. Roberts, Carol W. Shanklin, Pei Liu and Wen S. F. Yen Kansas State University, Hospitality Management and Dietetics, Manhattan, KS, USA Introduction: Dining in restaurants is an important part of life in the US, as is evident in the more than 70 billion meal/ snack occasions served annually. The majority (52%) of foodborne disease outbreaks have been attributed to restaurants or delicatessens. Further, the inspection scores of independent ethnic restaurants are routinely lower than non-ethnic or chain restaurants, indicating that additional food safety training for ethnic restaurants is needed. Purpose: The purpose of this paper was to identify specific food safety training needs for independent ethnic restaurants, based on detailed online health inspection data. Methods: Five hundred randomly selected independent restaurant inspection reports (250 ethnic/250 non-ethnic) in 14 Kansas counties with large numbers of Hispanic and Asian populations were reviewed. Frequencies of 275 Food Code violations were recorded and grouped into categories for further analyses. Independent sample t-tests were used to compare numbers of critical and non-critical violations, inspections within 12 months, and violations within each category. Results: The five most prevalent violation categories regardless of restaurant type were time and temperature control of potentially hazardous foods (PHF), physical facility maintenance, protection from contamination, control of hands, and proper use of utensils. Ethnic restaurants had more critical (4.5 ± 3.0) and non-critical violations (2.8 ± 2.9) and more frequent inspections (2.3 ± 1.6) than non-ethnic restaurants (2.9 ± 2.8, 1.7 ± 1.9, & 1.8 ± 1.1, respectively, P < 0.001). Significantly (P < 0.05) more violations were reported in ethnic restaurants for the following categories: time and temperature control of PHFs, physical facility maintenance, protection from contamination, control of hands, proper use of utensils, demonstrated knowledge, and food temperature control for non-PHF. Significance: The data suggest that ethnic restaurant personnel have increased needs for food safety training, more specifically for critical behaviors such as time and temperature control and hand washing. Food safety training may also need to be provided in their native language to increase understanding and effectiveness. T4-06 Application of Ionic Liquids for Separation and Concentration of Foodborne Pathogens from Food for DSC Subsequent Molecular or Cultural Quantification Methods PATRICK MESTER, Barbara Röder, Eva Mayrl, Stephan Huehn, Martin Wagner and Peter Rossmanith University of Veterinary Medicine Vienna, Dept. of Veterinary Public Health and Food Science, Vienna, Austria Introduction: The implementation of critical pathogen levels for foodstuffs will necessitate pathogen direct quantification as a standard procedure in food risk analysis. Until now, major challenges for biomolecular detection and quantification (such as real-time PCR) of foodborne pathogens have been heterogeneous food matrices and large sample quantities. Therefore, a major research topic is the development of sample treatment methods prior to subsequent molecular detection and quantification methods, which allow the separation of the target organisms from the sample matrix. Because of their unique physicochemical properties, ionic liquids offer a promising new approach contrary to classical microbiology. Purpose: The purpose of this study was the development of a new sample treatment method for quantification of foodborne pathogens enabling subsequently both molecular and cultural methods for detection and characterization. Methods: Several buffer compositions including ionic liquids were tested for their ability dissolving various edibles, without affecting the bacterial target cells. The toxicity of these buffers towards Listeria monocytogenes and Salmonella enterica serovar Typhimurium were investigated. Quantification of both pathogens from artificially contaminated food samples was quadripartite carried out by either real-time PCR targeting the prfA-gene for L. monocytogenes, the fimA-gene for S. Typhimurium or selective plating methods, respectively. Results: The application of 1-ethyl-3-methylimidazolium thiocyanate to the lysis buffer system enabled the quantifiable isolation of S. Typhimurium and L. monocytogenes from different artificial contaminated foodstuffs with decreasing inoculums ranging between 105 to 102 cells. Recovery for S. Typhimurium on selective agar plates varied between 45% (RSD 38 — Abstract Book Technical

IAFP 2009 Program Book and Abstract Book

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