Impacts Of Ambient Temperature On Foodborne Salmonella Infection

Foodborne Disease (FBD) impacts individuals through the ingestion of foods contaminated with microbes and can lead to an array of adverse health consequences ranging from mild symptoms such as nausea to those that evolve to become life-threatening (World Health Organization, 2015a). The incidence of FBD is expected to increase in the presence of climate change due to an increase in ambient temperature creating an environment where microbes can rapidly multiply and thrive (Gregory, Johnson, Newton, & Ingram, 2009; Kovats et al., 2004). Foodborne cases of Salmonella make up the second largest cause of gastrointestinal infection in the United States (Scallan et al., 2011). In the United States, the Centers for Disease Control and Prevention’s National Outbreak Response System database documents nation-wide occurrences of FBD outbreaks. In state-level analyses for Florida, Illinois, Maryland, Michigan, Minnesota, New York, Ohio, and Washington, negative binomial regression models were used to examine the association between monthly average maximum daily temperature and monthly incidence of foodborne Salmonella between 1998 and 2017, using models with the same month’s average maximum daily temperature as the predictor (zero-month lag) and models with the previous month’s average maximum daily temperature as the predictor (one-month lag). The zero-month lag analysis yielded significant results for Illinois, Maryland, Minnesota, New York, Ohio, and Washington, and the one-month lag analysis yielded significant results for Maryland, Minnesota, New York, and Washington. A single model with state as an additional covariate, was also run and found summary statistics with the middle and highest temperature categories having 1.52 (95% CI: 1.05, 2.21; p= 0.03) and 3.46 (95% CI: 2.40, 5.01;

Adapting Dietary Guidelines to Client-Centered Preferences at the Downtown Evening Soup Kitchen (DESK)

The Downtown Evening Soup Kitchen (DESK) in New Haven, Connecticut exists to serve individuals who are food insecure, through the provision of meals. A majority of DESK’s food is sourced through donations and federal programs. A significant portion of these donations are from Yale University Dining, where trays of food from the dining hall are delivered multiple times a week. Connecticut faces a 6.4 percent prevalence of households with low food security, exceeding the 5.2 percent national average (Coleman-Jensen, 2017). Meals served at soup kitchens tend to contain high levels of fat and low levels of fiber, vitamins, and minerals (Lyles et al., 2013; Sisson, 2011), contributing to malnutrition, obesity, high blood pressure, and many other chronic conditions (Sisson, 2011). Currently, there are no national guidelines to regulate the nutrition of meals served specifically at these institutions, allowing for the continued distribution of meals with insufficient nutritional value (Koh et al., 2015; Kourgialis et al., 2001). The objectives of this study were as follows: Conduct a nutritional assessment of the dinners served by DESK, establish effective principles for the DESK menu based on the 2015-2020 Dietary Guidelines for Americans, and incorporate client food preferences in menu adaptations.https://elischolar.library.yale.edu/ysph_pbchrr/1018/thumbnail.jp