[Federal Register: November 6, 2003 (Volume 68, Number 215)]
[Notices]
[Page 62809-62810]
From the Federal Register Online via GPO Access [wais.access.gpo.gov]
[DOCID:fr06no03-55]
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DEPARTMENT OF HEALTH AND HUMAN SERVICES
Centers for Disease Control and Prevention
Diseases Transmitted Through the Food Supply
AGENCY: Centers for Disease Control and Prevention (CDC), Department of
Health and Human Services (HHS).
ACTION: Notice of annual update of list of infectious and communicable
diseases that are transmitted through handling the food supply and the
methods by which such diseases are transmitted.
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SUMMARY: Section 103(d) of the Americans with Disabilities Act of 1990,
Pub. L. 101-336, requires the Secretary to publish a list of infectious
and communicable diseases that are transmitted through handling the
food supply and to review and update the list annually. The Centers for
Disease Control and Prevention (CDC) published a final list on August
16, 1991 (56 FR 40897) and updates on September 8, 1992 (57 FR 40917);
January 13, 1994 (59 FR 1949); August 15, 1996 (61 FR 42426); September
22, 1997 (62 FR 49518-9); September 15, 1998 (63 FR 49359), September
21, 1999 (64 FR 51127); September 27, 2000 (65 FR 58088), September 10,
2001 (66 FR 47030), and September 27, 2002 (67 FR 61109). The final
list has been reviewed in light of new information and has been revised
as set forth below.
EFFECTIVE DATE: November 6, 2003.
FOR FURTHER INFORMATION CONTACT: Dr. Art Liang, National Center for
Infectious Diseases, Centers for Disease Control and Prevention (CDC),
1600 Clifton Road, NE., Mailstop G-24, Atlanta, Georgia 30333,
telephone (404) 639-2213
SUPPLEMENTARY INFORMATION: Section 103(d) of the Americans with
Disabilities Act of 1990, 42 U.S.C. 12113(d), requires the Secretary of
Health and Human Services to:
1. Review all infectious and communicable diseases which may be
transmitted through handling the food supply;
2. Publish a list of infectious and communicable diseases which are
transmitted through handling the food supply;
3. Publish the methods by which such diseases are transmitted; and
4. Widely disseminate such information regarding the list of
diseases and their modes of transmissibility to the general public.
Additionally, the list is to be updated annually.
Since the last publication of the list on September 27, 2002 (67 FR
61109), new information has been reviewed and added. Norwalk and
Norwalk-like viruses, previously listed in Part l, are now identified
as Noroviruses so as to conform with current scientific nomenclature.
I. Pathogens Often Transmitted by Food Contaminated by Infected Persons
Who Handle Food, and Modes of Transmission of Such Pathogens
The contamination of raw ingredients from infected food-producing
animals and cross-contamination during processing are more prevalent
causes of foodborne disease than is contamination of foods by persons
with infectious or contagious diseases. However, some pathogens are
frequently transmitted by food contaminated by infected persons. The
presence of any one of the following signs or symptoms in persons who
handle food may indicate infection by a pathogen that could be
transmitted to others through handling the food supply: Diarrhea,
vomiting, open skin sores, boils, fever, dark urine, or jaundice. The
failure of food-handlers to wash hands (in situations such as after
using the toilet, handling raw meat, cleaning spills, or carrying
garbage, for example), wear clean gloves, or use clean utensils is
responsible for the foodborne transmission of these pathogens. Non-
foodborne routes of transmission, such as from one person to another,
are also major contributors
[[Page 62810]]
in the spread of these pathogens. Pathogens that can cause diseases
after an infected person handles food are the following:
Noroviruses
Hepatitis A virus
Salmonella Typhi*
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* 1. Kauffmann-White scheme for designation of Salmonella
serotypes
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Shigella species
Staphylococcus aureus
Streptococcus pyogenes
II. Pathogens Occasionally Transmitted by Food Contaminated by Infected
Persons Who Handle Food, But Usually Transmitted by Contamination at
the Source or in Food Processing or by Non-foodborne Routes
Other pathogens are occasionally transmitted by infected persons
who handle food, but usually cause disease when food is intrinsically
contaminated or cross-contaminated during processing or preparation.
Bacterial pathogens in this category often require a period of
temperature abuse to permit their multiplication to an infectious dose
before they will cause disease in consumers. Preventing food contact by
persons who have an acute diarrheal illness will decrease the risk of
transmitting the following pathogens:
Campylobacter jejuni
Cryptosporidium parvum
Entamoeba histolytica
Enterohemorrhagic Escherichia coli
Enterotoxigenic Escherichia coli
Giardia lamblia
Nontyphoidal Salmonella
Taenia solium
Vibrio cholerae 01
Yersinia enterocolitica
References
1. World Health Organization. Health surveillance and management
procedures for food-handling personnel: report of a WHO
consultation. World Health Organization technical report series;
785. Geneva: World Health Organization, 1989.
2. Frank JF, Barnhart HM. Food and dairy sanitation. In: Last
JM, ed. Maxcy-Rosenau public health and preventive medicine, 12th
edition. New York Appleton-Century-Crofts, 1986: 765-806.
3. Bennett JV, Holmberg SD, Rogers MF, Solomon SL. Infectious
and parasitic diseases. In: Amler RW, Dull HB, eds. Closing the gap:
the burden of unnecessary illness. New York: Oxford University
Press, 1987: 102-114.
4. Centers for Disease Control and Prevention. Locally acquired
neurocysticercosis--North Carolina, Massachusetts, and South
Carolina, 1989-1991. MMWR 1992; 41: 1-4.
5. Centers for Disease Control and Prevention. Foodborne
Outbreak of Cryptosporidiosis-Spokane, Washington, 1997. MMWR 1998;
47:27.
Dated: October 31, 2003.
Joseph R. Carter,
Deputy Chief Operating Officer, Centers for Disease Control and
Prevention (CDC).
[FR Doc. 03-27923 Filed 11-5-03; 8:45 am]
BILLING CODE 4163-18-P