Foodborne: US CDC report reveals the shocking cause of viral foodborne outbreaks (it is a warning for those who eat outside or rely on takeaways) | – The Times of India
Foodborne outbreaks have been a major health concern worldwide. Bacterial and viral outbreaks put an enormous burden on the healthcare system.
“Many foodborne illness outbreaks occur because of contamination of food by an animal or environmental source before arriving at the point of final preparation. Most viral outbreaks are caused by contamination from ill food workers,” says a recent report from the US CDC’s Morbidity and Mortality Weekly Report.
The data published in March 2025, has said that, “nonpharmaceutical interventions (e.g., increased glove use, cleaning and disinfection, and closure of restaurant dining areas) implemented during the COVID-19 pandemic likely led to a reduction in norovirus, which is typically spread by infectious food workers.”
“Restaurant managers can mitigate contamination by ill food workers by implementing written policies concerning ill worker management, developing contingency plans for staffing during worker exclusions, and addressing reasons why employees work while sick,” it recommends. “Previous studies have demonstrated that adherence to rules regarding the exclusion of ill workers from workplaces and proper hand hygiene has the greatest impact on reducing worker and consumer illnesses. However, many barriers to excluding ill food workers exist, such as staffing shortages and potential job or income loss. Restaurant managers can mitigate these risks by implementing written policies, developing contingency plans for staffing during worker exclusions, and addressing reasons why employees work while ill,” it elaborates.
Personal hygiene tips to prevent foodborne workers
Wash hands thoroughly before handling food. Clean kitchen surfaces, utensils, and storage areas regularly to prevent cross-contamination.
- Ensure meats, seafood, and eggs are cooked to safe internal temperatures. Use a food thermometer to verify doneness.
- Refrigerate perishable items promptly at or below 4°C (40°F). Avoid leaving cooked food at room temperature for extended periods.
- Keep raw meats separate from ready-to-eat foods. Use separate cutting boards for vegetables and raw proteins.
- Buy food from reputable suppliers. Check expiration dates and inspect items for spoilage before consumption.
- Restaurants, cafeterias, and home cooks should follow
food safety guidelines to minimize risks. - Use clean water for cooking and washing food to avoid bacterial contamination.
By implementing these preventive measures, individuals and food businesses can significantly reduce the risk of foodborne outbreaks and protect public health.
