Consequences of foodborne illnesses on board Cruise ships

Unquestionably the practice of good sanitation is a top priority on board Cruise Ships. As covered in a previous article there are 8 significant Public Health challenges on board a Cruise ship. If a Cruise Line fails to overcome these such challenges could lead to any of the following drastic consequences...

1. Loss of Customers & Sales
2. Increased Insurance Premiums
3. Loss of Prestige & Reputation
4. Lawsuits Resulting in costly Lawyer & Court Fees
5. Lowered Crew Morale
6. Potential Crew Absenteeism
7. Need for Retraining Employees
8. Public Embarrassment

8 Public Health challenges on board a cruise ship

1) CLOSED MICRO-COMMUNITY
Guests and crew alike live and work in a close environment hence, the risk of illnesses is higher.

2) DENSELY POPULATED
In addition to the close environment there are big numbers of guests and crew in a relatively small surface area.

3) INTERNATIONAL GUESTS AND CREW
Guests and crew on board come from different countries hence, the risk of carrying illnesses are greater.

4) MOBILE & INTERACTIVE POPULATION
Much of the population on board is moving around and interaction levels are high.

5) RAPID TURNOVER
Guests and crew alike change (embark/disembark) frequently.

6) VARIABLE QUALITY AND SAFETY OF PROVISIONS
As food provisioning needs to arrive in very high volumes, its nigh impossible to check if all food items consumed are of best quality all the time.

7) POTENTIAL FOR EXPLOSIVE DISEASE OUTBREAKS
This is due to a close environment, whereby the risk for exposure concerning disease outbreaks may be high.

8) NO STANDARDIZED MEDICAL CARE SYSTEM
Even though there are hospitals on board their capabilities may be not adequate to treat certain diseases and incidents.

HIGH RISK POPULATION

Each year in the United States, food-borne illnesses cause approximately 76 million illnesses and 5000 deaths mainly among the high risk population. Depending on the contaminant, symptoms can vary from mild to severe gastric upset to even death in very serious situations.

The top 5 high risk populations are:-
1) Infants and young children.
2) Pregnant women.
3) Elderly people.
4) People taking certain medications.
5) People with weakened immune systems.

Storing refrigerated foods safely

Maintain food temperature at 40°F (4 - 5°C) or lower. Follow these guidelines...
- Store raw foods below ready-to-eat or cooked foods.
- Cool hot foods before refrigerating.
- Label and date prepared foods.
- Non-food items must be stored at a minimum distance of 30 inches (76 cm)from food.