The Role of the County Sanitarian
Author: Mark Hall, DPHSS
The Role of the County Sanitarian Mark Hall, DPHSS The professional sanitarian is one of the noblest and most important components in the world of Public Health. Although varied in scope across the U.S. – in Montana County Sanitarians provide a wide array of inspection and consultative services to the public and proprietors, protecting Public Health and safety to all. At the apex of our provided services is our role in reducing the incidences of foodborne illness through inspection and enforcement of the food rules of the state which are largely promulgated from the Montana Codes and Rules and the U.S. Model Food Code.
The foodborne illness most greatly affects young children, the elderly, pregnant women, and immunocompromised.
The leading causes of foodborne illness, according to CDC (most prevalent listed first), are poor hygienic practices, improper holding temperature, improper cooking temperature, food from unsafe sources, and contaminated equipment/cross-contamination.
The five top pathogens of foodborne illness (most prevalent listed first) are Norovirus, Salmonella, Clostridium perfringens, Campylobacter, Staph aureus.
It’s interesting that the most prevalent agent causing foodborne illness is transmitted fecal-orally and the number one cause of foodborne illness is poor hygienic practices. The action of initiating corrective actions for improper procedures in food establishments DO reduce the incidences of foodborne illness. Throughout my 41-year career, there have always been non-believers in the importance of our inspections and actions. The fact is that annually, the number of people who die in the U.S. from foodborne illnesses is the same as the number of people who die in the U.S. from fires. In 1990 the annual deaths from foodborne illness were estimated at 5,500. For 2021 that number has dropped to an estimated 3,000. That reduction is due largely to the actions of a County Sanitarian.
Keep up the GREAT WORK.
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