scholarly journals A milk‐line sampling system to detect foodborne pathogens: A field case investigation from the United States and Argentina

2021 ◽  
Author(s):  
Florencia Farcey ◽  
Julian Bartolome ◽  
Carlos Roeschmann ◽  
Javier Chaves ◽  
Hemant K. Naikare ◽  
...  
Keyword(s):  
United States ◽  
Foodborne Pathogens ◽  
The United States ◽  
Sampling System ◽  
Field Case ◽  
Case Investigation ◽  
Line Sampling

Ground Beef Consumption Patterns in the United States, FoodNet, 2006 through 2007

2012 ◽  
Vol 75 (2) ◽  
pp. 341-346 ◽  
Author(s):  
ETHEL V. TAYLOR ◽  
KRISTIN G. HOLT ◽  
BARBARA E. MAHON ◽  
TRACY AYERS ◽  
DAWN NORTON ◽  
...  
Keyword(s):  
United States ◽  
Foodborne Pathogens ◽  
College Education ◽  
Ground Beef ◽  
The United States ◽  
High Rate ◽  
Foodborne Illnesses ◽  
Beef Patties ◽  
Uremic Syndrome ◽  
Using Data

Infection resulting from foodborne pathogens, including Escherichia coli O157:H7, is often associated with consumption of raw or undercooked ground beef. However, little is known about the frequency of ground beef consumption in the general population. The objective of this study was to describe patterns of self-reported ground beef and pink ground beef consumption using data from the 2006 through 2007 FoodNet Population Survey. From 1 July 2006 until 30 June 2007, residents of 10 FoodNet sites were contacted by telephone and asked about foods consumed within the previous week. The survey included questions regarding consumption of ground beef patties both inside and outside the home, the consumption of pink ground beef patties and other types of ground beef inside the home, and consumption of ground beef outside the home. Of 8,543 survey respondents, 75.3% reported consuming some type of ground beef in the home. Of respondents who ate ground beef patties in the home, 18.0% reported consuming pink ground beef. Consumption of ground beef was reported most frequently among men, persons with incomes from $40,000 to $75,000 per year, and persons with a high school or college education. Ground beef consumption was least often reported in adults ≥65 years of age. Men and persons with a graduate level education most commonly reported eating pink ground beef in the home. Reported consumption of ground beef and pink ground beef did not differ by season. Ground beef is a frequently consumed food item in the United States, and rates of consumption of pink ground beef have changed little since previous studies. The high rate of consumption of beef that has not been cooked sufficiently to kill pathogens makes pasteurization of ground beef an important consideration, especially for those individuals at high risk of complications from foodborne illnesses such as hemolytic uremic syndrome.

Microbiological Safety of Dried Spices

2019 ◽  
Vol 10 (1) ◽  
pp. 409-427 ◽  
Author(s):  
Joshua B. Gurtler ◽  
Susanne E. Keller
Keyword(s):  
United States ◽  
Foodborne Pathogens ◽  
Bacterial Species ◽  
The United States ◽  
Detection Methods ◽  
Product Recalls ◽  
Foodborne Outbreaks ◽  
Imported Food ◽  
Multiple Product ◽  
Pathogen Populations

Spices in the desiccated state provide an environment that allows the survival of many foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the United States is 1.9 times higher than for any other imported food. Correspondingly, imported spices have been associated with numerous foodborne outbreaks and multiple product recalls. Despite the association with recalls and outbreaks, the actual pathogen populations in spices, when found, are frequently extremely small. In addition to pathogenic bacterial species, toxigenic molds have been frequently recovered from spices, and aflatoxins have been found in as many as 58% of the spices sampled. The presence of toxigenic molds is especially problematic to the immunocompromised or those on immunosuppressive therapy and has been linked to gut aspergillosis. Numerous detection methods, including both traditional and advanced DNA regimes, are being tested to optimize recovery of pathogens from spices. Further, a number of new inactivation intervention methods to decontaminate spices are examined and discussed.

Risk of Foodborne Illness from Pet Food: Assessing Pet Owners' Knowledge, Behavior, and Risk Perception

2020 ◽  
Vol 83 (11) ◽  
pp. 1998-2007
Author(s):  
MERLYN THOMAS ◽  
YAOHUA FENG
Keyword(s):  
United States ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
The United States ◽  
Pet Food ◽  
Food Handling ◽  
Pet Owners ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

ABSTRACT Pet food has been identified as a source of pathogenic bacteria, including Salmonella and Escherichia coli. A recent outbreak linked to Salmonella-contaminated pet treats infected >150 people in the United States. The mechanism by which contaminated pet food leads to human illness has not been explicated, and pet owners' food safety knowledge and their pet food handling practices have not been reported. This study was conducted to evaluate pet owners' food safety knowledge and pet food handling practices through an online consumer survey. The survey consisted of 62 questions and assessed (i) owners' food safety knowledge and pet food handling practices; (ii) owners' interaction with pets; and (iii) owners' risk perception related to their own health, their children's health, and their pets' health. The survey was pilot tested among 59 pet owners before distribution to a national consumer panel managed by Qualtrics XM (Provo, UT). All participants (n = 1,040) were dog and/or cat owners in the United States. Almost all pet owners (93%) interacted with their pets, and most cuddled, allowed their pets to lick them, and slept with their pets. Less than one-third of pet owners washed their hands with soap after interacting with their pets. Over half (58%) of the owners reported washing their hands after feeding their pets. Most pet owners fed their pets dry pet food and dry pet treats. Some fed their pets raw meat or raw animal product diets because they believed these diets to be beneficial to the pet's overall health. Many owners (78%) were unaware of pet food recalls or outbreaks associated with foodborne pathogens. Less than 25% considered dry pet foods and treats as a potential source of foodborne pathogens. Pet owners were more concerned when seeing news about pets becoming ill from pet food and less concerned when seeing news about people becoming ill from pet food. The findings of this study indicated the need for consumer education about handling pet food. These results can help researchers develop more accurate risk assessment models and consumer education messages related to pet food handling. HIGHLIGHTS

Risks Associated with Vehicles of Foodborne Pathogens and Toxins

1988 ◽  
Vol 51 (6) ◽  
pp. 498-508 ◽  
Author(s):  
FRANK L. BRYAN
Keyword(s):  
United States ◽  
Botulinum Toxin ◽  
Relative Risk ◽  
Foodborne Pathogens ◽  
Disease Surveillance ◽  
The United States ◽  
Foodborne Disease ◽  
Relative Importance ◽  
Roast Beef ◽  
Pinto Beans

A review of foodborne disease surveillance data from the United States for the years 1977 through 1984 was made to ascertain the relative importance of various foods as vehicles; 1,586 incidents were tabulated. Data are given for all outbreaks and for individual diseases. Foods were classified by category, class and item. Seafoods, meats, poultry and salads were the most frequently implicated categories. The most frequently implicated items were roast beef, ham, turkey, chicken and raw clams. Chinese foods, usually fried rice and Mexican-style foods usually ground or shredded meat or pinto beans were also commonly implicated. Of the salads, potato and chicken salads were identified more frequently than other salads. Mahi-mahi was the most common vehicle of scombrotoxin; amberjack/jack was the most common vehicle of ciguatoxin; roast beef and turkey were the most common vehicles of C. perfringens and salmonellae; ham was the most common vehicle of staphylococcal enterotoxin; potato salad was the most common vehicle of shigellae; peppers were the most common vehicle of botulinum toxin; and fried rice was the most common vehicle of B. cereus toxins. Relative risk for each food is discussed in reference to assessing hazards and setting food safety priorities.

An assessment of the human health impact of seven leading foodborne pathogens in the United States using disability adjusted life years

2015 ◽  
Vol 143 (13) ◽  
pp. 2795-2804 ◽  
Author(s):  
E. SCALLAN ◽  
R. M. HOEKSTRA ◽  
B. E. MAHON ◽  
T. F. JONES ◽  
P. M. GRIFFIN
Keyword(s):  
United States ◽  
Foodborne Pathogens ◽  
Health Impact ◽  
The United States ◽  
Health State ◽  
Foodborne Disease ◽  
Health States ◽  
Disability Adjusted Life ◽  
Life Years ◽  
Safety Interventions

SUMMARYWe explored the overall impact of foodborne disease caused by seven leading foodborne pathogens in the United States using the disability adjusted life year (DALY). We defined health states for each pathogen (acute illness and sequelae) and estimated the average annual incidence of each health state using data from public health surveillance and previously published estimates from studies in the United States, Canada and Europe. These pathogens caused about 112 000 DALYs annually due to foodborne illnesses acquired in the United States. Non-typhoidal Salmonella (32 900) and Toxoplasma (32 700) caused the most DALYs, followed by Campylobacter (22 500), norovirus (9900), Listeria monocytogenes (8800), Clostridium perfringens (4000), and Escherichia coli O157 (1200). These estimates can be used to prioritize food safety interventions. Future estimates of the burden of foodborne disease in DALYs would be improved by addressing important data gaps and by the development and validation of US-specific disability weights for foodborne diseases.

scholarly journals Food Safety Knowledge and Behaviors of Women, Infant, and Children (WIC) Program Participants in the United States

2008 ◽  
Vol 71 (8) ◽  
pp. 1651-1658 ◽  
Author(s):  
JUNEHEE KWON ◽  
AMBER N. S. WILSON ◽  
CAROLYN BEDNAR ◽  
LISA KENNON
Keyword(s):  
United States ◽  
Food Safety ◽  
Ethnic Groups ◽  
Foodborne Pathogens ◽  
Low Income ◽  
Safety Information ◽  
The United States ◽  
Foodborne Illnesses ◽  
Chi Square ◽  
Safety Knowledge

Although the incidence of foodborne illnesses has declined, thousands of cases are still reported in the United States. In conjunction with industry efforts to reduce foodborne pathogens, consumers play an important role in decreasing foodborne illnesses. To assess food safety knowledge and food handling behaviors of low-income, high-risk populations, a study was conducted with participants of the Special Supplemental Food Program for Women, Infants, and Children (WIC). A survey was conducted with 1,598 clients from 87 WIC agencies nationwide. Descriptive statistics, chi-square analyses, t tests, and analyses of variance were calculated. A majority of respondents received food safety information from WIC (78.7%), family (63.1%), and television (60.7%). Most respondents recognized the necessity for washing and sanitizing cutting boards and utensils (94.3%), but only 66.1% knew the correct ways to sanitize. Using a thermometer to ensure doneness of meat was least recognized (23.7%) and used by even fewer respondents (7.7%). The majority (77.4%) used color of meat and/or juices when checking the doneness of ground beef items. Over half of the respondents (58.4%) used acceptable thawing methods, but many thawed frozen meats on the counter (21.0%) or in a sink filled with water (20.6%). There were significant differences in thawing methods, overall knowledge scores, and overall behavior scores among different racial and ethnic groups. White respondents had higher knowledge scores than did Hispanics, and blacks had lower behavior scores than did individuals in the other racial and ethnic groups. Results of the study suggested the need for food safety education for low-income consumers and different messages to be delivered to specific demographic groups.

Annual Cost of Illness and Quality-Adjusted Life Year Losses in the United States Due to 14 Foodborne Pathogens†

2012 ◽  
Vol 75 (7) ◽  
pp. 1292-1302 ◽  
Author(s):  
SANDRA HOFFMANN ◽  
MICHAEL B. BATZ ◽  
J. GLENN MORRIS
Keyword(s):  
United States ◽  
Cost Of Illness ◽  
Foodborne Pathogens ◽  
Annual Cost ◽  
The United States ◽  
Quality Adjusted Life Year ◽  
Companion Article ◽  
Qaly Loss ◽  
Euroqol 5D ◽  
Quality Adjusted Life

In this article we estimate the annual cost of illness and quality-adjusted life year (QALY) loss in the United States caused by 14 of the 31 major foodborne pathogens reported on by Scallan et al. (Emerg. Infect. Dis. 17:7–15, 2011), based on their incidence estimates of foodborne illness in the United States. These 14 pathogens account for 95% of illnesses and hospitalizations and 98% of deaths due to identifiable pathogens estimated by Scallan et al. We estimate that these 14 pathogens cause $14.0 billion (ranging from $4.4 billion to $33.0 billion) in cost of illness and a loss of 61,000 QALYs (ranging from 19,000 to 145,000 QALYs) per year. Roughly 90% of this loss is caused by five pathogens: nontyphoidal Salmonella enterica ($3.3 billion; 17,000 QALYs), Campylobacter spp. ($1.7 billion; 13,300 QALYs), Listeria monocytogenes ($2.6 billion; 9,400 QALYs), Toxoplasma gondii ($3 billion; 11,000 QALYs), and norovirus ($2 billion; 5,000 QALYs). A companion article attributes losses estimated in this study to the consumption of specific categories of foods. To arrive at these estimates, for each pathogen we create disease outcome trees that characterize the symptoms, severities, durations, outcomes, and likelihoods of health states associated with that pathogen. We then estimate the cost of illness (medical costs, productivity loss, and valuation of premature mortality) for each pathogen. We also estimate QALY loss for each health state associated with a given pathogen, using the EuroQol 5D scale. Construction of disease outcome trees, outcome-specific cost of illness, and EuroQol 5D scoring are described in greater detail in a second companion article.

scholarly journals Short communication: Absence of campylobacter spp. In intensive rabbit farming in eastern Spain, preliminary results

2016 ◽  
Vol 24 (4) ◽  
pp. 327
Author(s):  
C. Marín ◽  
V. Soto ◽  
F. Marco-Jimenez
Keyword(s):  
United States ◽  
European Union ◽  
Dairy Cows ◽  
Foodborne Pathogens ◽  
Short Communication ◽  
The United States ◽  
The European Union ◽  
Common Causes ◽  
Rabbit Meat ◽  
Campylobacter Spp

<p>Campylobacteriosis and salmonellosis are the most frequently reported zoonoses and among the most common causes of diarrhoeal illness in the European Union and the United States, and their incidence appears to be increasing. <em>Campylobacter </em>species are routinely found in poultry, swine, cattle, dairy cows and sheep. So far, there are few descriptions of <em>Campylobacter </em>isolation from rabbits. Rabbit meat is a common item in the Mediterranean diet. In this context, the aim of the present study was to investigate the occurrence of <em>Campylobacter </em>spp. in healthy rabbits reared in intensive farms in the Alto Palancia region, eastern Spain. Caecal contents from 70 healthy does reared on 7 different farms were collected. Bacteriological culture was performed in accordance with ISO 10272-1:2006. All samples tested negative for <em>Campylobacter </em>spp. To our knowledge, this is the first study in which comprehensive monitoring was specifically carried out in order to provide data on the occurrence of thermophilic <em>Campylobacter </em>spp. in large intensive rabbit farms in Spain. However, further microbiological studies throughout the Spanish territory are needed to determine the prevalence and risk of other foodborne pathogens in rabbits at farm level.</p>

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