Knowledge and process
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Public health experience
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▪ How public health experience influences enteric illness investigations (e.g. methodology, education)
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Access to healthcare
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▪ Influential factors that affect the availability of healthcare (e.g. remote location, language barrier, under-reporting)
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Risk factors
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Travel
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▪ International travel and domestic travel
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Food handling
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▪ Food handler
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▪ Cross contamination
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▪ Temperature control, undercooked food and time in storage
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▪ Food choices: fresh produce, raw milk, deli meats, soft cheeses, sea food
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Industry
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▪ The farm-to-fork continuum: all production stages of food (i.e. slaughter, processing, packaging, retail)
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Water
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▪ Recreational activities: swimming, camping, canoeing, hiking
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▪ Drinking contaminated surface water or well water
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Geography
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▪ Climate and seasonality
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▪ Spatial factors: urban versus rural, postal code
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Susceptibility factors
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Demographics
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▪ Biological factors: age, gender, immune-compromised, co-morbidity
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▪ Work and home environment factors: occupation, socio-economic status, living conditions, education, university residence, daycare, long-term care facility
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Behaviours
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▪ Mass gatherings
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▪ Person-to-person (e.g. MSM)
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▪ Culture: defined as shared experiences, values, and traditions
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▪ Ethnicity: defined as country of origin
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▪ Rituals/traditions: food handling practices passed down from generations
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▪ Animal contact: petting zoos/farms, domestic pets, wildlife reserves
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▪ Food preferences: cultural foods, traditional foods (e.g. aboriginal hunting), smoked foods
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▪ Personal hygiene practices (e.g. hand-washing)
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