[Federal Register Volume 59, Number 9 (Thursday, January 13, 1994)]
[Unknown Section]
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From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 94-848]


[[Page Unknown]]

[Federal Register: January 13, 1994]


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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), Public Health 
Service, 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 
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 an update on September 8, 1992, (57 FR 40917). No new 
information that would warrant additional changes has been received; 
therefore the list, as set forth in the first update and below, remains 
unchanged.

EFFECTIVE DATE: January 13, 1994.

FOR FURTHER INFORMATION CONTACT: Dr. Morris E. Potter, National Center 
for Infectious Diseases, Centers for Disease Control and Prevention 
(CDC), 1600 Clifton Road, NE., Mailstop C-09, Atlanta, Georgia 30333, 
telephone (404) 639-2237.

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 publication of the revised list on September 8, 1992, no 
information has been received on additional diseases that are 
transmitted through handling the food supply. Therefore, the list set 
forth below is unchanged from the list published in the Federal 
Register on September 8, 1992:

I. Pathogens Often Transmitted by Food Contaminated by Infected Persons 
Who Handle Food, and the Modes of Transmission of Such Pathogens

    The contamination of raw ingredients from infected food-producing 
animals and contamination during processing are more important 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 one of these pathogens: Diarrhea, 
vomiting, open skin sores, boils, fever, dark urine, or jaundice. The 
failure of food employees 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 important in the spread of these pathogens. Pathogens that can 
cause diseases after an infected person handles food are the following:

Hepatitis A virus
Norwalk and Norwalk-like viruses
Salmonella typhi
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
Entamoeba histolytica
Enterohemorrhagic Escherichia coli
Enterotoxigenic Escherichia coli
Giardia lamblia
Nontyphoidal Salmonella
Rotavirus
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. Locally acquired 
neurocysticercosis--North Carolina, Massachusetts, and South 
Carolina, 1989-1991. MMWR 1992; 41:1-4.

    Dated: January 7, 1994.
Walter R. Dowdle,
Deputy Director, Centers for Disease Control and Prevention (CDC).
[FR Doc. 94-848 Filed 1-12-94; 8:45 am]
BILLING CODE 4160-18-P