scholarly journals Food recalls associated with foodborne disease outbreaks, United States, 2006–2016

2021 ◽  
pp. 1-24
Author(s):  
Qihua Qiu ◽  
Daniel Dewey-Mattia ◽  
Sanjana Subramhanya ◽  
Zhaohui Cui ◽  
Patricia M. Griffin ◽  
...  
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
Foodborne Disease ◽  
Food Recalls

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.

Increase in Multistate Foodborne Disease Outbreaks—United States, 1973–2010

2015 ◽  
Vol 12 (11) ◽  
pp. 867-872 ◽  
Author(s):  
Von D. Nguyen ◽  
Sarah D. Bennett ◽  
Elisabeth Mungai ◽  
Laura Gieraltowski ◽  
Kelley Hise ◽  
...  
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
Foodborne Disease

scholarly journals Surveillance for Foodborne Disease Outbreaks — United States, 2009–2015

2018 ◽  
Vol 67 (10) ◽  
pp. 1-11 ◽  
Author(s):  
Daniel Dewey-Mattia ◽  
Karunya Manikonda ◽  
Aron J. Hall ◽  
Matthew E. Wise ◽  
Samuel J. Crowe
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
Foodborne Disease

FOODBORNE DISEASE OUTBREAKS OF CHEMICAL ETIOLOGY IN THE UNITED STATES, 1970–1974

1977 ◽  
Vol 105 (3) ◽  
pp. 233-244 ◽  
Author(s):  
JAMES M. HUGHES ◽  
MARCUS A. HORWITZ ◽  
MICHAEL H. MERSON ◽  
WILLIAM H. BARKER ◽  
EUGENE J. GANGAROSA
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
The United States ◽  
Foodborne Disease

scholarly journals The epidemiology of raw milk-associated foodborne disease outbreaks reported in the United States, 1973 through 1992.

1998 ◽  
Vol 88 (8) ◽  
pp. 1219-1221 ◽  
Author(s):  
M L Headrick ◽  
S Korangy ◽  
N H Bean ◽  
F J Angulo ◽  
S F Altekruse ◽  
...  
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
Raw Milk ◽  
The United States ◽  
Foodborne Disease

scholarly journals Foodborne Disease Outbreaks in Correctional Institutions—United States, 1998–2014

2017 ◽  
Vol 107 (7) ◽  
pp. 1150-1156 ◽  
Author(s):  
Mariel A. Marlow ◽  
Ruth E. Luna-Gierke ◽  
Patricia M. Griffin ◽  
Antonio R. Vieira
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
Foodborne Disease ◽  
Correctional Institutions

scholarly journals Epidemiology of Foodborne Disease Outbreaks Caused byClostridium perfringens, United States, 1998–2010

2013 ◽  
Vol 10 (2) ◽  
pp. 131-136 ◽  
Author(s):  
Julian E. Grass ◽  
L. Hannah Gould ◽  
Barbara E. Mahon
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
Foodborne Disease

scholarly journals Foodborne Disease Outbreaks Associated with Organic Foods in the United States

2016 ◽  
Vol 79 (11) ◽  
pp. 1953-1958 ◽  
Author(s):  
R. REID HARVEY ◽  
CHRISTINE M. ZAKHOUR ◽  
L. HANNAH GOULD
Keyword(s):  
United States ◽  
Food Production ◽  
Disease Outbreaks ◽  
Production Method ◽  
The United States ◽  
Foodborne Disease ◽  
Organic Foods ◽  
Safety Issues ◽  
Chemical Hazards ◽  
Conventional Foods

ABSTRACT Consumer demand for organically produced foods is increasing in the United States as well as globally. Consumer perception often credits organic foods as being safer than conventionally produced foods, although organic standards do not directly address safety issues such as microbial or chemical hazards. We reviewed outbreaks reported to the Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System where the implicated food was reported to be organic. Information collected for each outbreak included the year, state, number of illnesses, pathogen, and implicated food. We identified 18 outbreaks caused by organic foods from 1992 to 2014, resulting in 779 illnesses, 258 hospitalizations, and 3 deaths; 56% of outbreaks occurred from 2010 to 2014. Nine outbreaks occurred in a single state, and nine outbreaks were multistate. Salmonella sp. (44% of outbreaks) and Escherichia coli O157:H7 (33%) were the most commonly occurring pathogens. Eight of the outbreaks were attributed to produce items, four to unpasteurized dairy products, two to eggs, two to nut and seed products, and two to multi-ingredient foods. Fifteen (83%) outbreaks were associated with foods that were definitely or likely U.S. Department of Agriculture certified. More foodborne outbreaks associated with organic foods in the United States have been reported in recent years, in parallel with increases in organic food production and consumption. We are unable to assess risk of outbreaks due to organic foods compared with conventional foods because foodborne outbreak surveillance does not systematically collect food production method. Food safety requires focused attention by consumers, regardless of whether foods are produced organically or conventionally. Consumers should be aware of the risk of milk and produce consumed raw, including organic.

Multistate foodborne disease outbreaks associated with raw tomatoes, United States, 1990–2010: a recurring public health problem

2014 ◽  
Vol 143 (7) ◽  
pp. 1352-1359 ◽  
Author(s):  
S. D. BENNETT ◽  
K. W. LITTRELL ◽  
T. A. HILL ◽  
M. MAHOVIC ◽  
C. BARTON BEHRAVESH
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
Public Health Problem ◽  
The United States ◽  
Government Agencies ◽  
Foodborne Disease ◽  
Trade Associations ◽  
Fresh Cut ◽  
Fresh Tomato ◽  
Epidemiological Characteristics

SUMMARYWe examined multistate outbreaks attributed to raw tomatoes in the United States from 1990 to 2010. We summarized the demographic and epidemiological characteristics of 15 outbreaks resulting in 1959 illnesses, 384 hospitalizations, and three deaths. Most (80%) outbreaks were reported during 2000–2010; 73% occurred May–September. Outbreaks commonly affected adult (median age 34 years) women (median 58% of outbreak cases). All outbreaks were caused bySalmonella[serotypes Newport (n = 6 outbreaks), Braenderup (n = 2), Baildon, Enteritidis, Javiana, Montevideo, Thompson, Typhimurium (n = 1 each); multiple serotypes (n = 1)]. Red, round (69% of outbreaks), Roma (23%), and grape (8%) tomatoes were implicated. Most (93%) outbreaks were associated with tomatoes served predominantly in restaurants. However, traceback investigations suggested that contamination occurred on farms, at packinghouses, or at fresh-cut processing facilities. Government agencies, academia, trade associations, and the fresh tomato industry should consider further efforts to identify interventions to reduce contamination of tomatoes during production and processing.

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