Grade pending: the effect of the New York City restaurant sanitary grades inspection program on Salmonellosis
- PDF / 375,376 Bytes
- 7 Pages / 595.276 x 790.866 pts Page_size
- 79 Downloads / 183 Views
ORIGINAL ARTICLE
Grade pending: the effect of the New York City restaurant sanitary grades inspection program on Salmonellosis Sam Krinsky 1 & Josh Errickson 2 & Andrew M. Ryan 3 Received: 27 May 2020 / Accepted: 22 September 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Background New York City began public reporting of restaurant sanitary inspection grades in 2010. The policy’s impact on the incidence of foodborne illness has not been previously studied. Methods We used a retrospective cohort design to evaluate whether the introduction of sanitary grades in 2010 reduced the incidence of Salmonellosis. To estimate the policy impact, we performed a difference-in-differences analysis in which in New York City was compared to a “synthetic control group” consisting of a weighted sample of comparison geographies. We evaluated reported Salmonellosis cases from April 2003 through December 2015 from the National Notifiable Diseases Surveillance System (NNDS) (National Notifiable Diseases Surveillance System, Weekly Tables of Infectious Disease Data n.d.). Our main outcome measure was quarterly risk-adjusted cases of reported Salmonellosis per 100,000 residents. Results Results of our difference-in-differences analysis found that the New York City restaurant sanitary grades program was associated with a non-significant reduction in risk-adjusted cases of reported Salmonellosis per 100,000 (−0.31, 95% confidence interval = (−1.41, 0.80)). This finding was robust across all specifications. Conclusions Consistent with recent evidence that public reporting has had little impact on public health, public reporting of restaurant sanitary inspection grades did not appear to decrease the incidence of Salmonellosis. Keywords Foodborne illness . Salmonellosis . Public reporting . Difference-in-differences
Introduction Almost 50 million Americans suffer from foodborne illness each year, leading to 3000 deaths and an economic burden of over $70 billion (“Cost Estimates of Foodborne Illnesses n.d.). Food preparation in unsanitary conditions, including restaurants, is a leading cause of foodborne illness (Angelo et al. 2017; Angulo and Jones 2006; Scott 2003). To reduce foodborne illness, Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10389-020-01384-y) contains supplementary material, which is available to authorized users. * Andrew M. Ryan [email protected] 1
New York City Department of Consumer and Worker Protection, New York City, NY, USA
2
Consulting for Statistics, Computing and Analytics Research at the University of Michigan, Ann Arbor, MI, USA
3
University of Michigan School of Public Health in Ann Arbor, M3124 SPH II, 1415 Washington Heights, Ann Arbor, MI 48109, USA
public health officials have experimented with programs that mandate the reporting of sanitary conditions in restaurants (Ho 2012). In July 2010, New York City implemented a major program to report the results of restaurant sanitary inspections. Under the program, all New York City
Data Loading...
