Foodborne disease outbreaks: Guidelines for investigation an -- Contents -- Acknowledgements -- Foreword -- Introduction -- Section 1 -- Practical guide -- Section 2 -- Planning and preparation -- 2.1 General -- 2.2 Outbreak control team -- 2.3 Record keeping -- 2.4 Communication -- Authorities and other professional groups -- Public -- Media -- Section 3 -- Surveillance to detect foodborne disease outbreaks -- 3.1 Introduction -- 3.2 Definitions -- 3.3 Data sources -- The public -- The media -- Reports of clinical cases from health care providers -- Surveillance data -- Laboratory-based surveillance -- Disease notification -- Other sources -- 3.4 Interpreting data sources -- Section 4 -- Investigation of foodborne disease outbreaks -- 4.1 General -- 4.2 Epidemiological investigations -- Preliminary assessment of the situation -- Form preliminary hypotheses and plan further action -- Descriptive epidemiological investigations -- Establishing a case definition -- Identifying cases -- Interviewing cases -- Clinical details -- Time -- Place -- Person -- Analytical epidemiological investigations -- Choosing controls -- 4.3 Environmental and food investigations -- General -- Investigation of food establishments -- Investigation of a suspect food -- Food and environmental sampling -- Food traceback -- 4.4 Laboratory investigations -- General -- Microbiological analyses -- Chemical investigations -- Section 5 -- Control measures -- 5.1 General -- 5.2 Control of source -- Closing food premises -- Removing implicated foods from the market -- Modifying a food production/preparation process -- 5.3 Control of transmission -- Public advice -- Exclusion of infected persons from work and school -- Advice on personal hygiene -- Infection control precautions -- Protecting risk groups -- 5.4 End of outbreak -- Review of outbreak -- Outbreak report.

Future studies, research -- Section 6 -- Features of important foodborne diseases -- 6.1 Foodborne pathogens, toxins and chemicals of public hea -- Pathogenic bacteria -- Viruses -- Protozoa -- Trematodes -- Cestodes -- Nematodes -- Natural toxins -- Chemicals -- 6.2 Major foodborne hazards: predominant clinical features -- 6.3 Major foodborne diseases: epidemiology and methods of co -- References -- Further reading -- Annex 1 -- Glossary -- Annex 2 -- Outbreak control meeting: draft agenda -- Annex 3 -- Examples of outbreak investigation forms -- Annex 4 -- Questionnaire design -- Annex 5 -- Sample questionnaires -- Annex 6 -- Investigation report forms -- Investigation of a foodborne outbreak -- Annex 7 -- Statistics -- Annex 8 -- Situations likely to contribute to foodborne disease outbrea -- Annex 9 -- Procedures and equipment for specimen collection -- Annex 10 -- The WHO Five Keys to Safer Food.