[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]


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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,

[[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.
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    \*\ 1. Kauffmann-White scheme for designation of Salmonella 
serotypes
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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