The Foodborne Outbreak Challenge—Using Experiential Learning to Foster Interdisciplinary Training Among Students on Foodborne Disease Outbreak Investigations

White, Alice E; Sabourin, Katherine R.; Scallan, Elaine

doi:10.1111/1541-4329.12132

Cited by 5 publications

(3 citation statements)

References 19 publications

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“…In addition to academic courses, IFS CoEs offer students short courses on outbreak investigations and interviewing techniques. For example, the Foodborne Outbreak Challenge, a 1-day simulated outbreak investigation event modeled on public health case competitions, was developed with material to support its implementation in other sites 26…”

Section: Approach and Impactmentioning

confidence: 99%

“…For example, the Foodborne Outbreak Challenge, a 1-day simulated outbreak investigation event modeled on public health case competitions, was developed with material to support its implementation in other sites. 26 Mentorship is a crucial complement to classroombased learning. 9 IFS CoEs support 20 to 30 students per year in a range of capacities, including internships, undergraduate and graduate student stipends, practicums, and capstones.…”

Section: Developing Future Public Health Professionals In Foodborne D...mentioning

confidence: 99%

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Improving Foodborne Disease Surveillance and Outbreak Detection and Response Using Peer Networks—The Integrated Food Safety Centers of Excellence

White

Garman

Hedberg

et al. 2022

Journal of Public Health Management and Practice

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Context: Foodborne disease surveillance and outbreak investigations are foundational to the prevention and control of foodborne disease in the United States, where contaminated foods cause an estimated 48 million illnesses, 128 000 hospitalizations, and 3000 deaths each year. Surveillance activities and rapid detection and investigation of foodborne disease outbreaks require a trained and coordinated workforce across epidemiology, environmental health, and laboratory programs.Program: Under the 2011 Food Safety Modernization Act, the Centers for Disease Control and Prevention (CDC) was called on to establish Integrated Food Safety (IFS) Centers of Excellence (CoEs) at state health departments, which would collaborate with academic partners, to identify, implement, and evaluate model practices in foodborne disease surveillance and outbreak response and to serve as a resource for public health professionals.

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Section: Approach and Impactmentioning

confidence: 99%

Section: Developing Future Public Health Professionals In Foodborne D...mentioning

confidence: 99%

Improving Foodborne Disease Surveillance and Outbreak Detection and Response Using Peer Networks—The Integrated Food Safety Centers of Excellence

White

Garman

Hedberg

et al. 2022

Journal of Public Health Management and Practice

Self Cite

View full text Add to dashboard Cite

show abstract

“…A reality‐based multimedia program was utilized to increase students' planned food safety behaviors (Alberts & Stevenson, ). Experiential learning tools were also applied in a student‐oriented training program that effectively taught students how to conduct foodborne outbreak investigations (White, Sabourin, & Scallan, ).…”

Section: Introductionmentioning

confidence: 99%

Assessment of Knowledge and Behavior Change of a High School Positive Deviance Food Safety Curriculum

Feng

Bruhn

Elder

et al. 2019

J of Food Science Edu

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High school students are a critical audience for food safety. Students may enter the foodservice industry or become primary meal preparers for their families. The positive deviance food safety curriculum was developed based on the messages from the Fight BAC! Campaign. The curriculum is designed for high school students to overcome barriers to safe food handling practices. This study evaluated the effectiveness of the positive deviance approach to change food safety knowledge and behaviors among high school students. Students (n = 218) from two high schools participated in this study. The positive deviance method uses group discussions lead by the teacher who reinforces and praises behaviors, which reflect recommended food handling practices. Measurements included pre-and postsurveys, preobservations and postobservation cooking classes, take-home tasks, and in-class activities. Results indicated that the curriculum significantly increased students' food safety knowledge. Specifically, the percentage of students believing that color was a good indicator of meat doneness dropped from 52% to 17% after exposure to the curriculum. When observed, the students' compliance with recommended behaviors increased. Prior to instruction, most ground beef burgers students cooked did not reach 160°F, while after the intervention, almost all of the burgers reached 160°F or higher. The curriculum will benefit from a revision that emphasizes areas such as how to use, calibrate, and to clean food thermometers.

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Disinfection of Marketable Eggs by Plasma-Chemically Activated Aqueous Solutions

Пивоваров¹,

Kovaliova²,

Koshulko³

2022

FST

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Microbiological purity of raw materials and finished products is one of the most important factors of food safety. The acceptable level of microbiological contamination is provided by a set of sanitary and hygienic techniques in the course of manufacturing, selling, and consuming food products. It has been suggested that eggs should be disinfected by treating them with plasma-chemically activated aqueous solutions in order to reduce microbial contamination of the egg surfaces and remove salmonella from them. The surface of eggs is disinfected with aqueous solutions activated by non-equilibrium contact plasma with the different time of activation of these solutions. Plasma-chemically activated aqueous solutions act as high-quality disinfectants. They contain an active substance (hydrogen peroxide) with the concentration of 100 to 700 mg/l, and have pronounced antiseptic properties. The studies have revealed that with the use of plasma-chemically activated aqueous solutions as a disinfectant, the number of bacteria and fungi on the eggshell is significantly reduced. For example, E. coli and S. Enteritidis were not found in samples at the peroxide concentration as high as 100 mg/l, while the total bacterial contamination and pathogenic microflora under study (E. сoli, Asp. fumigatus, S. Enteritidis) were absent at 300 mg/l concentration of peroxides. Besides, our research included bacteriological studies of marketable eggs in storage. Thus, plasma-chemically activated aqueous solutions with the peroxide concentration 300 mg/l, besides destroying the pathogenic microflora completely (as evidenced by the total absence of QMAFAnM, CFU/cm3, S. enteritidis, E. coli, Asp. fumigatus in the studied samples), had a long-term disinfection effect: no pathogenic microflora appeared on the surface of the eggs within a month. This will allow extending the shelf life of marketable eggs. The studies of microbiological parameters of the dirty eggshells treated with plasma-chemically activated aqueous solutions have shown that the 400 mg/l concentration of peroxides allows getting rid of coliform bacteria, staphylococci, salmonella, spore-forming microflora, which makes a product saleable. The outward appearance of raw materials improves as well, which indicates a wide range of applications of the proposed technology of egg surface disinfection.

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The Foodborne Outbreak Challenge—Using Experiential Learning to Foster Interdisciplinary Training Among Students on Foodborne Disease Outbreak Investigations

Cited by 5 publications

References 19 publications

Improving Foodborne Disease Surveillance and Outbreak Detection and Response Using Peer Networks—The Integrated Food Safety Centers of Excellence

Improving Foodborne Disease Surveillance and Outbreak Detection and Response Using Peer Networks—The Integrated Food Safety Centers of Excellence

Assessment of Knowledge and Behavior Change of a High School Positive Deviance Food Safety Curriculum

Disinfection of Marketable Eggs by Plasma-Chemically Activated Aqueous Solutions

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