Failure to respond promptly and put into place a strong system of infection prevention and control along with stringent adherence to standard food preparation and water safety precautions may result in the submission of a false claim.
Compliance Perspective – Infection Prevention
Policies/Procedures: The Compliance and Ethics Officer with the Food Services Director will review policies and procedures involving wearing and changing of gloves, handwashing, and kitchen cleaning protocols during food preparation.
Training: The Compliance and Ethics Officer with the Food Services Director will ensure that all staff are trained in wearing and changing of gloves, handwashing, and compliance with kitchen cleaning protocols in food preparation areas.
Audit: The Compliance and Ethics Officer with the Food Services Director will conduct periodic audits to determine if staff are wearing gloves and washing hands during food preparation, and following proper kitchen cleaning protocols.
Officials from the Vermont Department of Health (VDH) and the Centers for Disease Control and Prevention (CDC) are involved in the investigation and response to an outbreak of an antibiotic-resistant bacterial infection known as “Shigella sonnei.”
The VDH began investigating on October 18, and involved the CDC on October 22, to identify routes of transmission, recommend treatment alternatives and implement prevention and control measures at the nursing home. So far, 22 cases of the Shigellosis have been confirmed and another 48 persons have shown symptoms that are consistent with an infection by the bacteria.
Shigellosis is the term given to an acute infection of the intestine caused by the bacteria Shigella. The bacteria are transmitted by poor hygiene and are easily transmitted in settings like nursing homes.
There are no vaccines available for use against a Shigella bacterial infection, which usually lasts from four to seven days. The best defense against shigellosis is through thorough, frequent handwashing, a strong system of infection prevention and control, and strict adherence to standard food and water safety precautions. When soap and water are not available, a useful substitute is an alcohol-based hand sanitizer.
There have been no new cases of the infection since November 1.
