Judy Greig

TL;DR: The purpose of this scoping review was to provide an overview of scoping reviews in the literature.

TL;DR: The usefulness of foodborne outbreak data extracted from publicly available international electronic reports and publications to provide estimates of food attribution is explored, to derive and compare these estimates between regions, while improving the understanding of the pathogen/food vehicle combination.

TL;DR: Multiple foods and multi-ingredient foods were identified most frequently with outbreaks, perhaps because of more frequent hand contact during preparation and serving; hepatitis A virus remains static, whereas norovirus and maybe nontyphoidal Salmonella are increasing.

TL;DR: The most frequently reported factor associated with the involvement of the infected worker was bare hand contact with the food followed by failure to properly wash hands, inadequate cleaning of processing or preparation equipment or utensils, cross-contamination of ready-to-eat foods by contaminated raw ingredients, and (for bacterial pathogens) temperature abuse.

TL;DR: The most frequent means of worker contamination is the fecal-oral route, and study results have indicated that toilet paper may not stop transmission of pathogens to hands, but contact with raw foods of animal origin, worker aerosols, vomitus, and exposed hand lesions also have been associated with outbreaks.