Achieving Continuous Improvement in Reductions in Foodborne Listeriosis:  Identification of Approaches Having the Greatest Impact on Reducing Foodborne Listeriosis

Listeria monocytogenes

Objective:  Develop a strategy to achieve continuous improvement in reducing the number of cases of foodborne listeriosis in the USA

Identified Key Risk Factors for Acquiring Listeriosis

Control Strategies Having Greatest Impact on Reducing the Incidence of Listeriosis

Define "High Risk" Foods

Define "High Risk" Foods

Predicted Cases of Listeriosis per Serving - Total Population (HHS/USDA 2003, www.foodsafety.gov)

Examples of "High Risk" Foods for Listeriosis

Reducing the Number of Servings
of "High Risk" Foods

Define "At Risk" Populations

Relative susceptibilities for non-pregnant sub-populations, based on the incidences of listeriosis cases (outbreak and sporadic) in these groups in 1992 (WHO/FAO, 2004)

Relative susceptibility for different sub-populations based on the incidences of listeriosis cases (outbreak and sporadic) in these groups (WHO/FAO, 2004)

Define "At Risk" Populations

Define "At Risk" Populations

Educate "At Risk" Populations:
Principles and Philosophy

Educate "At Risk" Populations

Educate "At Risk" Populations

Effective Educational Strategies

Summary

Summary

Summary

Reducing the Number of Servings of "High Risk" Foods

Summary

Educating High Risk Populations  in Effective Approaches to Prevent Listeriosis

Expert Panel Members

Expert Panel Members, Cont'd

Expert Panel Members, Cont'd

Expert Panel Members, Cont'd

Peer Reviewers

Financial Supporters