[Federal Register Volume 74, Number 224 (Monday, November 23, 2009)]
[Notices]
[Pages 61151-61152]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: E9-28093]
-----------------------------------------------------------------------
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.
-----------------------------------------------------------------------
SUMMARY: Section 103 (d) of the Americans with Disabilities Act of
1990,
[[Page 61152]]
Public Law 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), September 26, 2006 (71 FR 56152), and November 17, 2008 (73 FR
67871). The final list has been reviewed in light of new information
and has been revised as set forth below.
DATES: Effective Date: November 23, 2009.
FOR FURTHER INFORMATION CONTACT: Dr. Art Liang, National Center for
Zoonotic, Vector-Borne, and Enteric 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 26, 2006 (67 FR
61109), no information has been added.
I. Pathogens Often Transmitted by Food Contaminated by Infected Persons
Who Handle Food, and Modes of Transmission of Such Pathogens
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 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,* Sapoviruses,
Shigella species, Staphylococcus aureus, Streptococcus pyogenes.
---------------------------------------------------------------------------
\*\ 1. Kauffmann-White scheme for designation of Salmonella
serotypes
---------------------------------------------------------------------------
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 species, Entamoeba
histolytica, Enterohemorrhagic Escherichia coli, Enterotoxigenic
Escherichia coli, Giardia intestinalis, Nontyphoidal Salmonella, Taenia
solium, Vibrio cholerae, 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.
6. Noel JS, Humphrey CD, Rodriguez EM, et. al., Parkville virus: A
novel genetic variant of human calicivirus in the sapporo virus
clade, associated with an outbreak of gastroenteritis in adults. J.
Med. Virol. 52:173-178, 1997.
7. Centers for Disease Control and Prevention. Surveillance for
foodborne disease outbreaks--United States, 2006. MMWR Morbidity and
Mortality Weekly Report 2009; 58:609-615.
8. Widdowson MA, Sulka A, Bulens SN, Beard RS, Chaves SS, Hammond R,
Salehi EDP, Swanson E, Totaro J, Woron R, Mead PS, Bresee JS, Monroe
SS, Glass RI. Norovirus and Foodborne Disease, United States, 1991-
2000. Emerging Infectious Diseases 2005; 11:95-102.
Dated: November 16, 2009.
Tanja Popovic,
Chief Science Officer, Centers for Disease Control and Prevention
(CDC).
[FR Doc. E9-28093 Filed 11-20-09; 8:45 am]
BILLING CODE 4163-18-P