scholarly journals Produce-associated foodborne disease outbreaks, USA, 1998–2013

2018 ◽  
Vol 146 (11) ◽  
pp. 1397-1406 ◽  
Author(s):  
S. D. Bennett ◽  
S. V. Sodha ◽  
T. L. Ayers ◽  
M. F. Lynch ◽  
L. H. Gould ◽  
...  
Keyword(s):  
Food Safety ◽  
Shiga Toxin ◽  
Surveillance System ◽  
Disease Outbreaks ◽  
Disease Outbreak ◽  
Foodborne Disease ◽  
Safety Measures ◽  
Row Crops ◽  
The Us ◽  
Foodborne Outbreaks

AbstractThe US Food Safety Modernization Act (FSMA) gives food safety regulators increased authority to require implementation of safety measures to reduce the contamination of produce. To evaluate the future impact of FSMA on food safety, a better understanding is needed regarding outbreaks attributed to the consumption of raw produce. Data reported to the US Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System during 1998–2013 were analysed. During 1998–2013, there were 972 raw produce outbreaks reported resulting in 34 674 outbreak-associated illnesses, 2315 hospitalisations, and 72 deaths. Overall, the total number of foodborne outbreaks reported decreased by 38% during the study period and the number of raw produce outbreaks decreased 19% during the same period; however, the percentage of outbreaks attributed to raw produce among outbreaks with a food reported increased from 8% during 1998–2001 to 16% during 2010–2013. Raw produce outbreaks were most commonly attributed to vegetable row crops (38% of outbreaks), fruits (35%) and seeded vegetables (11%). The most common aetiologic agents identified were norovirus (54% of outbreaks), Salmonella enterica (21%) and Shiga toxin-producing Escherichia coli (10%). Food-handling errors were reported in 39% of outbreaks. The proportion of all foodborne outbreaks attributable to raw produce has been increasing. Evaluation of safety measures to address the contamination on farms, during processing and food preparation, should take into account the trends occurring before FSMA implementation.

scholarly journals Incubation periods of enteric illnesses in foodborne outbreaks, United States, 1998–2013

2019 ◽  
Vol 147 ◽  
Author(s):  
S. J. Chai ◽  
W. Gu ◽  
K. A. O'Connor ◽  
L. C. Richardson ◽  
R. V. Tauxe
Keyword(s):  
United States ◽  
Incubation Period ◽  
Disease Outbreaks ◽  
Disease Outbreak ◽  
Outbreak Investigation ◽  
Foodborne Disease ◽  
Case Definitions ◽  
Viral Pathogens ◽  
Incubation Periods ◽  
Foodborne Outbreaks

Abstract Early in a foodborne disease outbreak investigation, illness incubation periods can help focus case interviews, case definitions, clinical and environmental evaluations and predict an aetiology. Data describing incubation periods are limited. We examined foodborne disease outbreaks from laboratory-confirmed, single aetiology, enteric bacterial and viral pathogens reported to United States foodborne disease outbreak surveillance from 1998–2013. We grouped pathogens by clinical presentation and analysed the reported median incubation period among all illnesses from the implicated pathogen for each outbreak as the outbreak incubation period. Outbreaks from preformed bacterial toxins (Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) had the shortest outbreak incubation periods (4–10 h medians), distinct from that of Vibrio parahaemolyticus (17 h median). Norovirus, salmonella and shigella had longer but similar outbreak incubation periods (32–45 h medians); campylobacter and Shiga toxin-producing Escherichia coli had the longest among bacteria (62–87 h medians); hepatitis A had the longest overall (672 h median). Our results can help guide diagnostic and investigative strategies early in an outbreak investigation to suggest or rule out specific etiologies or, when the pathogen is known, the likely timeframe for exposure. They also point to possible differences in pathogenesis among pathogens causing broadly similar syndromes.

scholarly journals Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998–2013

2016 ◽  
Vol 145 (3) ◽  
pp. 523-534 ◽  
Author(s):  
K. M. ANGELO ◽  
A. L. NISLER ◽  
A. J. HALL ◽  
L. G. BROWN ◽  
L. H. GOULD
Keyword(s):  
Surveillance System ◽  
Disease Outbreaks ◽  
Disease Outbreak ◽  
Foodborne Illness ◽  
Annual Number ◽  
Common Source ◽  
Foodborne Disease ◽  
Contributing Factors ◽  
Food Workers

SUMMARYAlthough contamination of food can occur at any point from farm to table, restaurant food workers are a common source of foodborne illness. We describe the characteristics of restaurant-associated foodborne disease outbreaks and explore the role of food workers by analysing outbreaks associated with restaurants from 1998 to 2013 reported to the Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System. We identified 9788 restaurant-associated outbreaks. The median annual number of outbreaks was 620 (interquartile range 618–629). In 3072 outbreaks with a single confirmed aetiology reported, norovirus caused the largest number of outbreaks (1425, 46%). Of outbreaks with a single food reported and a confirmed aetiology, fish (254 outbreaks, 34%) was most commonly implicated, and these outbreaks were commonly caused by scombroid toxin (219 outbreaks, 86% of fish outbreaks). Most outbreaks (79%) occurred at sit-down establishments. The most commonly reported contributing factors were those related to food handling and preparation practices in the restaurant (2955 outbreaks, 61%). Food workers contributed to 2415 (25%) outbreaks. Knowledge of the foods, aetiologies, and contributing factors that result in foodborne disease restaurant outbreaks can help guide efforts to prevent foodborne illness.

Insects as vectors of foodborne pathogenic bacteria

2011 ◽  
Vol 4 (1) ◽  
pp. 5-16 ◽  
Author(s):  
Jeffrey Blazar ◽  
Marc Allard ◽  
E. Kurt Lienau
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Current Knowledge ◽  
Disease Outbreaks ◽  
House Fly ◽  
American Cockroach ◽  
Health Concern ◽  
Foodborne Disease ◽  
Salmonella Spp

AbstractFood safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published <abs>Food safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published literature. We highlight at least eleven different species of insects, including the lesser mealworm, Alphitobius diaperinus (Panzer); secondary screwworm, Cochliomyia macellaria (Fabricius); synanthropic flies [flesh fly, Sarcophaga carnaria (L.); house fly, Musca domestica (L.); fruit fly, Drosophila melanogaster (Meigen); and stable fly, Stomoxys calcitrans (L.)], American cockroach, Periplaneta americana (L.); German cockroach, Blatella germanica (L.); Oriental cockroach, Blatta orientalis (L.); Pacific beetle cockroach, Diploptera punctata (Eschscholtz); and Speckled feeder cockroach, Nauphoeta cinerea (Olivier), which act as vectors for Salmonella spp. or Escherichia coli and illustrate how these insects are successful vectors of foodborne disease outbreaks. We propose that insects be considered as one of the latest issues in food safety initiatives. Not only are some insects extremely important contributors to diseases, but now we suggest that more research into insects as potential carriers of E. coli and Salmonella spp., and therefore as contributing to foodborne disease outbreaks, is granted.

Are Staff Management Practices and Inspection Risk Ratings Associated with Foodborne Disease Outbreaks in the Catering Industry in England and Wales?

2008 ◽  
Vol 71 (3) ◽  
pp. 550-557 ◽  
Author(s):  
SARAH L. JONES ◽  
SHARON M. PARRY ◽  
SARAH J. O'BRIEN ◽  
STEPHEN R. PALMER
Keyword(s):  
Management Practices ◽  
Hazard Analysis ◽  
Control Point ◽  
Disease Outbreaks ◽  
Foodborne Disease ◽  
Food Hygiene ◽  
Critical Control Point ◽  
Catering Industry ◽  
Protective Food ◽  
Foodborne Outbreaks

Despite structured enforcement of food hygiene requirements known to prevent foodborne disease outbreaks, catering businesses continue to be the most common setting for outbreaks in the United Kingdom. In a matched case control study of catering businesses, 148 businesses associated with outbreaks were compared with 148 control businesses. Hazard analysis critical control point systems and/or formal food hygiene training qualifications were not protective. Food hygiene inspection scores were not useful in predicting which catering businesses were associated with outbreaks. Businesses associated with outbreaks were more likely to be larger small and medium-sized enterprises (SMEs) or to serve Chinese cuisine and less likely to have the owner or manager working in the kitchen, but when size of the SME was taken into account these two differences were no longer significant. In larger businesses, case businesses were more likely to be hotels and were more commonly associated with viral foodborne outbreaks, but there was no explanation within the data for this association.

scholarly journals Limitations to Successful Investigation and Reporting of Foodborne Outbreaks: An Analysis of Foodborne Disease Outbreaks in FoodNet Catchment Areas, 1998–1999

2004 ◽  
Vol 38 (s3) ◽  
pp. S297-S302 ◽  
Author(s):  
Timothy F. Jones ◽  
Beth Imhoff ◽  
Michael Samuel ◽  
Patricia Mshar ◽  
Katherine Gibbs McCombs ◽  
...  
Keyword(s):  
Disease Outbreaks ◽  
Foodborne Disease ◽  
Catchment Areas ◽  
Foodborne Outbreaks

scholarly journals Healthcare-associated foodborne outbreaks in high-income countries: a literature review and surveillance study, 16 OEDC countries, 2001 to 2019

2021 ◽  
Vol 26 (41) ◽  
Author(s):  
Idesbald Boone ◽  
Bettina Rosner ◽  
Raskit Lachmann ◽  
Michele Luca D'Errico ◽  
Luigi Iannetti ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
High Risk ◽  
Surveillance System ◽  
Interdisciplinary Collaboration ◽  
Meat Products ◽  
Oecd Countries ◽  
Vulnerable Groups ◽  
Foodborne Outbreaks ◽  
Healthcare Associated

Background Healthcare-associated foodborne outbreaks (HA-FBO) may have severe consequences, especially in vulnerable groups. Aim The aim was to describe the current state of HA-FBO and propose public health recommendations for prevention. Methods We searched PubMed, the Outbreak Database (Charité, University Medicine Berlin), and hand-searched reference lists for HA-FBO with outbreak onset between 2001 and 2018 from Organisation for Economic Co-operation and Development (OECD) countries and HA-FBO (2012–2018) from the German surveillance system. Additionally, data from the European Food Safety Authority were analysed. Results The literature search retrieved 57 HA-FBO from 16 OECD countries, primarily in the US (n = 11), Germany (n = 11) and the United Kingdom (n = 9). In addition, 28 HA-FBO were retrieved from the German surveillance system. Based on the number of outbreaks, the top three pathogens associated with the overall 85 HA-FBO were Salmonella (n = 24), norovirus (n = 22) and Listeria monocytogenes (n = 19). Based on the number of deaths, L. monocytogenes was the main pathogen causing HA-FBO. Frequently reported implicated foods were ‘mixed foods’ (n = 16), ‘vegetables and fruits’ (n = 15) and ‘meat and meat products’ (n = 10). Consumption of high-risk food by vulnerable patients, inadequate time-temperature control, insufficient kitchen hygiene and food hygiene and carriers of pathogens among food handlers were reported as reasons for HA-FBO. Conclusion To prevent HA-FBO, the supply of high-risk food to vulnerable people should be avoided. Well working outbreak surveillance facilitates early detection and requires close interdisciplinary collaboration and exchange of information between hospitals, food safety and public health authorities.

scholarly journals Systematic Environmental Evaluations To Identify Food Safety Differences between Outbreak and Nonoutbreak Restaurants

2006 ◽  
Vol 69 (11) ◽  
pp. 2697-2702 ◽  
Author(s):  
CRAIG W. HEDBERG ◽  
S. JAY SMITH ◽  
ELIZABETH KIRKLAND ◽  
VINCENT RADKE ◽  
TIM F. JONES ◽  
...  
Keyword(s):  
Food Safety ◽  
Disease Transmission ◽  
Disease Outbreaks ◽  
Foodborne Disease ◽  
Infected Person ◽  
Contributing Factors ◽  
Safety Certification ◽  
Bare Hand ◽  
Lack Of Commitment ◽  
Hand Contact

Restaurants are important settings for foodborne disease transmission. The Environmental Health Specialists Network (EHS-Net) was established to identify underlying factors contributing to disease outbreaks and to translate those findings into improved prevention efforts. From June 2002 through June 2003, EHS-Net conducted systematic environmental evaluations in 22 restaurants in which outbreaks had occurred and 347 restaurants in which outbreaks had not occurred. Norovirus was the most common foodborne disease agent identified, accounting for 42% of all confirmed foodborne outbreaks during the study period. Handling of food by an infected person or carrier (65%) and bare-hand contact with food (35%) were the most commonly identified contributing factors. Outbreak and nonoutbreak restaurants were similar with respect to many characteristics. The major difference was in the presence of a certified kitchen manager (CKM); 32% of outbreak restaurants had a CKM, but 71% of nonoutbreak restaurants had a CKM (odds ratio of 0.2; 95% confidence interval of 0.1 to 0.5). CKMs were associated with the absence of bare-hand contact with foods as a contributing factor, fewer norovirus outbreaks, and the absence of outbreaks associated with Clostridium perfringens. However, neither the presence of a CKM nor the presence of policies regarding employee health significantly affected the identification of an infected person or carrier as a contributing factor. These findings suggest a lack of effective monitoring of employee illness or a lack of commitment to enforcing policies regarding ill food workers. Food safety certification of kitchen managers appears to be an important outbreak prevention measure, and managing food worker illnesses should be emphasized during food safety training programs.

scholarly journals A systematic review on mobile health applications for foodborne disease outbreak management

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Genevie Ntshoe ◽  
Andronica Moipone Shonhiwa ◽  
Nevashan Govender ◽  
Nicola Page
Keyword(s):  
Systematic Review ◽  
Data Collection ◽  
Mobile Health ◽  
Mobile Applications ◽  
Disease Outbreaks ◽  
Disease Outbreak ◽  
Foodborne Disease ◽  
Outbreak Response ◽  
Public Health Action ◽  
Outbreak Management

Abstract Background Foodborne disease outbreaks are common and notifiable in South Africa; however, they are rarely reported and poorly investigated. Surveillance data from the notification system is suboptimal and limited, and does not provide adequate information to guide public health action and inform policy. We performed a systematic review of published literature to identify mobile application-based outbreak response systems for managing foodborne disease outbreaks and to determine the elements that the system requires to generate foodborne disease data needed for public action. Methods Studies were identified through literature searches using online databases on PubMed/Medline, CINAHL, Academic Search Complete, Greenfile, Library, Information Science & Technology. Search was limited to studies published in English during the period January 1990 to November 2020. Search strategy included various terms in varying combinations with Boolean phrases “OR” and “AND”. Data were collected following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses Statement. A standardised data collection tool was used to extract and summarise information from identified studies. We assessed qualities of mobile applications by looking at the operating system, system type, basic features and functionalities they offer for foodborne disease outbreak management. Results Five hundred and twenty-eight (528) publications were identified, of which 48 were duplicates. Of the remaining 480 studies, 2.9% (14/480) were assessed for eligibility. Only one of the 14 studies met the inclusion criteria and reported on one mobile health application named MyMAFI (My Mobile Apps for Field Investigation). There was lack of detailed information on the application characteristics. However, based on minimal information available, MyMAFI demonstrated the ability to generate line lists, reports and offered functionalities for outbreak verification and epidemiological investigation. Availability of other key components such as environmental and laboratory investigations were unknown. Conclusions There is limited use of mobile applications on management of foodborne disease outbreaks. Efforts should be made to set up systems and develop applications that can improve data collection and quality of foodborne disease outbreak investigations.

scholarly journals Surveillance of foodborne disease outbreaks associated with consumption of eggs and egg products: Spain, 2002 - 2003

2005 ◽  
Vol 10 (24) ◽  
Author(s):  
P Soler ◽  
G Hernández Pezzi ◽  
A Echeíta ◽  
A Torres ◽  
Pilar Ordóñez Banegas ◽  
...  
Keyword(s):  
Public Health ◽  
Heat Treatment ◽  
Disease Outbreaks ◽  
Public Health Problem ◽  
Foodborne Disease ◽  
Prevention Measures ◽  
Shell Eggs ◽  
Egg Products ◽  
Foodborne Outbreaks ◽  
Salmonella Serotype

Foodborne disease outbreaks are a public health problem for certain population groups in Spain, because of their magnitude and severity. The foods implicated in these outbreaks tend to be prepared with raw shell eggs, and Salmonella serotype Enteritidis tends to be the causative agent. In Spain, foodborne outbreaks due to consumption of eggs and egg products have not declined since 1998, despite the introduction of numerous prevention measures aimed at addressing this problem. Such measures include health education and making it mandatory for food catering facilities that cook and/or serve meals to replace raw shell eggs with pasteurised egg products when food is prepared without heat treatment and for immediate consumption.

scholarly journals Infectious diseases in Rome during the Millennium Year

2003 ◽  
Vol 8 (9) ◽  
pp. 181-185 ◽  
Author(s):  
P Giorgi Rossi ◽  
M. Sangalli ◽  
A. Faustini ◽  
F Forastiere ◽  
C. A. Perucci
Keyword(s):  
Infectious Diseases ◽  
Surveillance System ◽  
Disease Outbreaks ◽  
Control Measures ◽  
Foodborne Disease ◽  
Public Health Services ◽  
Residential Population ◽  
Atypical Pathogens ◽  
Legionnaires Disease ◽  
Specific Control

During 2000, the millennium year, 26 million people visited Rome. An improved surveillance system for infectious diseases, especially for foodborne disease outbreaks (FBDO), meningitis, and legionnaires' disease was introduced in 1997. This rapid alert network links public health services with the principal sources of diagnosis and laboratory based surveillance. For travel related legionnaires' disease, international surveillance was implemented. Specific control measures for FBDOs were adopted. No increase in the overall incidence of these diseases was observed, and no atypical pathogens in FBDOs or meningitis were isolated in 2000 relating to 1998-99. Cases of legionnaires' disease and FBDOs involving foreign tourists increased (10/4 and 7/2 observed/expected respectively). Three out of six FBDOs involving pilgrims occurred in religious guesthouses. While an increase in cases of legionnaires' disease and FBDOs among foreign tourists was observed by the surveillance system, the millennium year did not influence the epidemiology of infectious diseases in the residential population of Lazio.

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