According to the Centers for Disease Control (CDC) approximately 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne disease each year in the United States. The CDC also states there are 31 pathogens known to cause foodborne illness. (CDC at https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html). Foodborne illness symptoms can occur anywhere from a few hours to a few weeks after a contaminated food is consumed often making it difficult to identify the specific cause. The Northern Kentucky District Health Department declared an outbreak of hepatitis A in August 2018 with 391 documented cases, including four deaths, due to the virus. 

The financial toll of a foodborne illness on an individual might range from around $50 for a person who does not visit a doctor to more than $15,000 for someone who is hospitalized and recovers (USDA ERS).

In response to the foodborne illness outbreaks and the continued need for food safety education as reported and supported by the Partnership for Food Safety Education the Northern Kentucky Cooperative Extension Services (eight counties) developed an innovative, interactive program for Extension Homemaker members and area residents.

Helping individuals understand the importance of safe food handling and the most common causes of foodborne illness was the goal of the “Mystery Dinner: The Uninvited Guest” educational program conducted by the Northern Kentucky Area Cooperative Extension Services in cooperation with the Northern Kentucky Independent Health District and Three Rivers Health District.

The three-hour, interactive event was attended by 186 adult males and females.  The program was designed and hosted by Boone County Cooperative Extension as a training program for Extension Homemakers in the eight Northern Kentucky counties. Extension agents and assistants and health department sanitarians and professionals from both departments served as educators during the program. Placemats and centerpieces for the event reinforced the food safety messages.

Homemakers attending the session were asked to share the information learned with others in their Homemaker clubs and social circles. One hundred forty-two (82%) of those attending the program indicated they are a member of Extension Homemakers. The remaining attendees were members of the general public. 

Each participant interacted with educators representing six of the most common pathogens that cause foodborne illness while they enjoyed a buffet dinner and read through the initial mystery scenario. An introduction was presented to the crowd before they were divided into smaller groups. Each small group of individuals visited four educational stations to learn about important food handling topics including: thermometer use and calibration; safe heating and cooling of foods; safe food storage and product dating; and the importance of hand washing and cleaning of kitchen surfaces.  After visiting the educational stations information was revealed that a foodborne illness had caused several people to get sick at a picnic. Participants used information provided along with that learned during the course of the evening to determine the food and pathogen that was the cause of the foodborne illness at the picnic. 

Five monthly Extension Homemaker newsletters included a handout on a food safety topic before and following the educational program. Additionally, following the event, newspaper articles were shared with local media on four topics. In Boone County, all four news releases were printed in the weekly paper reaching a circulation of 25,000 for each edition of the paper.

Each participant received a packet of written food safety information, an instant-read thermometer, a permanent marker to use for dating open and stored foods, and other related items for safe food handling. 

At the end of the evening, participants completed a written evaluation to share their plans for implementing behavior changes or the change in knowledge about foodborne illness as a result of attending the program. The following information was shared on 174 evaluations submitted on the night of the event.

29 (17 percent) had never attended a Cooperative Extension program before

173 (99 percent) understand the importance of proper cleaning and sanitation of solid surfaces in the kitchen

171 (98 percent) plan to wash their hands with soap and water at critical times when handling and preparing food items

173 (99 percent) are more aware of foodborne illness and its many causes

One individual shared “A very clever and enjoyable way to present the importance of food safety.” 

A survey was mailed to all program participants four months after the program to determine any behavior changes implemented. Seventy-six (41 percent) surveys were returned and analyzed to reveal:

51 (74 percent) no longer wash raw meats or poultry prior to cooking

53 (70 percent) placed the refrigerator and freezer thermometer in their appliance to check that the temperatures were within the proper range

46 (61 percent) now divide leftovers into smaller, shallow containers or cool them quickly prior to storing

40 (53 percent) thaw meats on the bottom shelf of the refrigerator to avoid contaminating foods on lower shelves

35 (46 percent) now use a food thermometer to ensure the recommended temperatures of food have been achieved

Participants shared information they learned about food safety with more than 400 others.

Individuals shared that they learned to not certain foods in the door of the refrigerator and that "even previously cooked meat can be a cause of foodborne illness if not cooled properly and reheated properly." Several other participants shared that prior to the program they had no idea that there were so many different pathogens that could cause foodborne illness or that symptoms and length of illness were so varied.

Preventing foodborne illness in just one individual can save money and the pain and anguish associated with being sick.

USDA ERS cost of foodborne illness resource:  https://www.ers.usda.gov/data-products/cost-estimates-of-foodborne-illnesses.aspx