Federal Register: November 6, 2003 (Volume 68, Number 215)
DOCID: FR Doc 03-27923
DEPARTMENT OF HEALTH AND HUMAN SERVICES
Centers for Disease Control and Prevention
ACTION: Reports and guidance documents; availability, etc.:
DOCUMENT 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.
Diseases Transmitted Through the Food Supply
EFFECTIVE DATES: November 6, 2003.
Section 103(d) of the Americans with Disabilities Act of 1990, Pub. L. 101336, 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 495189); 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.
Diseases transmitted through food supply; annual list,
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 Norwalklike 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 foodproducing
animals and crosscontamination 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 foodhandlers 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:
Hepatitis A virus
* 1. KauffmannWhite 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 Nonfoodborne Routes
Other pathogens are occasionally transmitted by infected persons
who handle food, but usually cause disease when food is intrinsically
contaminated or crosscontaminated 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:
Enterohemorrhagic Escherichia coli
Enterotoxigenic Escherichia coli
Vibrio cholerae 01
1. World Health Organization. Health surveillance and management procedures for foodhandling 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. MaxcyRosenau public health and preventive medicine, 12th edition. New York AppletonCenturyCrofts, 1986: 765806.
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: 102114.
4. Centers for Disease Control and Prevention. Locally acquired neurocysticercosisNorth Carolina, Massachusetts, and South Carolina, 19891991. MMWR 1992; 41: 14.
5. Centers for Disease Control and Prevention. Foodborne
Outbreak of CryptosporidiosisSpokane, 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. 0327923 Filed 11503; 8:45 am]
BILLING CODE 416318P
FOR FURTHER INFORMATION CONTACT
Dr. Art Liang, National Center for Infectious Diseases, Centers for Disease Control and Prevention (CDC), 1600 Clifton Road, NE., Mailstop G24, Atlanta, Georgia 30333, telephone (404) 6392213