Sick Food Service Workers Were Top Driver Of Viral Foodborne Outbreaks In US Between 2014 And 2022, Data Show

Healio (4/1, Southall) reports data show that “sick workers contaminating food with foodborne germs led to the majority of viral outbreaks across the U.S. between 2014 and 2022.” Researchers identified “food temperatures that led to germ growth and survival...as the most common food worker practice associated with bacterial outbreaks.” The results “showed an increase in the proportion of bacterial outbreaks from 41.9% from 2014 to 2016 to 48.4% from 2020 to 2022, but a decrease in the proportion of viral outbreaks from 33.3% to 23.2% during these times.” In conclusion, the researchers encouraged restaurant managers to “play an important role in reducing these practices that contribute to outbreaks,” such as establishing clear policies “on managing sick workers” and training employees “about proper temperature control of food.” The data were published in the CDC’s Morbidity and Mortality Weekly Report.