TABLE 3.
Methods used to determine contributing factors, FoodNet Sites, 2006 and 2007
| Methoda | No. (%) of outbreaks for which method was used
|
|||
|---|---|---|---|---|
| All outbreaks (n ~ 257) | Food worker health and hygiene (n ~ 165) | Food preparation within the establishment (n ~ 88) | Outside contamination (n ~ 54) | |
| Environmental inspection | 68 (26) | 52 (32) | 20 (23) | 8 (15) |
| Interview of operator or food worker | 57 (22) | 51 (31) | 14 (16) | 2 (4) |
| Food preparation review or food flow | 55 (21) | 40 (24) | 19 (22) | 8 (15) |
| Epidemiologic investigation (case-control or cohort study) | 36 (14) | 27 (16) | 8 (9) | 4 (7) |
| Assumed based on etiology or symptoms | 34 (13) | 19 (10) | 9 (10) | 10 (19) |
| Culture of environment or food sample | 13 (5) | 6 (4) | 6 (7) | 6 (11) |
a
Categories are not mutually exclusive and may total more than 100%.