EMERGING FOODBORNE DISEASES

1972 ◽  
Vol 35 (11) ◽  
pp. 632-638 ◽  
Author(s):  
Frank L. Bryan
Keyword(s):  
Food Production ◽  
Disease Outbreaks ◽  
Personal Hygiene ◽  
Effective Control ◽  
Foodborne Diseases ◽  
Processing Plant ◽  
Foodborne Disease ◽  
Cross Contamination ◽  
Plant Equipment ◽  
The Impact

A review of the impact of change in food production, processing, and preparation on emerging foodborne disease problems is followed by the results of a survey which disclosed factors that contributed to 493 foodborne disease outbreaks during the last 10 years. The most significant of 18 identified factors were: failure to properly refrigerate foods; failure to thoroughly heat process foods; infected employees who practice poor personal hygiene; preparing foods a day or more before they are served; incorporating raw (contaminated) ingredients into foods that receive no further cooking; allowing foods to remain at warm (bacterial incubating) temperatures; failure to reheat cooked foods to temperatures that kill vegetative bacteria; cross contamination; and failure to clean and disinfect kitchen or processing plant equipment. The relationships of the identified factors to transmission of specific diseases are also discussed. Effective control of foodborne diseases must be based upon preventing the factors that contribute to foodborne disease outbreaks.

scholarly journals Consumer Responsibility for Food Safety

2017 ◽  
Vol 3 (1) ◽  
pp. 1 ◽  
Author(s):  
Jelena Janjic ◽  
Jelena Ciric ◽  
Marija Boskovic ◽  
Danijela Sarcevic ◽  
Milka Popovic ◽  
...  
Keyword(s):  
Food Safety ◽  
Critical Role ◽  
The Elderly ◽  
Personal Hygiene ◽  
Foodborne Diseases ◽  
Foodborne Disease ◽  
Food Hygiene ◽  
Hygiene Measures ◽  
Consumer Responsibility ◽  
Food Safety And Quality

<p><em>Nowadays, food safety and quality have a key role in maintaining the health of consumer, as the ultimate link in the food chain. Foodborne diseases can be a problem for every individual, but are particularly important to children, the elderly, and immunocompromised individuals. Although food hygiene experts widely accept many cases of foodborne disease occur as a result of improper food handling and preparation by consumers, the consumers themselves are still not aware of this fact. Correct personal hygiene measures are a well known step facilitating reductions in the risk of these diseases. However, actual implementation of personal hygiene and sanitation behaviors at home remains insufficient. The aim of many studies is to assess consumers’ knowledge of food security and to determine whether that knowledge is applied in practice. Such information can be of great help to professionals who deal with education of consumers about food safety, should help promote the principle among consumers that they themselves have a critical role in reducing the risk of foodborne disease.</em></p>

The Impact of Commercial Processing Procedures on the Bacterial Contamination and Cross-Contamination of Broiler Carcasses

1990 ◽  
Vol 53 (3) ◽  
pp. 202-204 ◽  
Author(s):  
H. S. LILLARD
Keyword(s):  
Bacterial Contamination ◽  
Aerobic Bacteria ◽  
Processing Plant ◽  
Cross Contamination ◽  
Sampling Points ◽  
Processing Plants ◽  
Commercial Processing ◽  
The Impact

Levels of aerobic bacteria, Enterobacteriaceae, and the incidence of Salmonella were determined at six sampling points in a commercial processing plant: (1) pre-scald (at bleed line); (2) post-scald; (3) post-pick (4) post-evisceration; (5) pre-chill (after the final washer); and, (6) post-chill. The level of aerobic bacteria and Enterobacteriaceae on broiler carcasses was reduced significantly by commercial processing procedures, but cross-contamination still occurred. There was no increase in Salmonella incidence on carcasses from the five sampling points starting with the kill line through the final washer. There was a significant increase in Salmonella incidence on carcasses exiting the immersion chiller, indicating that this may be the point of most significant cross-contamination in broiler processing plants.

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.

Impact of Intervention Strategies on Listeria Contamination Patterns in Crawfish Processing Plants: A Longitudinal Study†

2004 ◽  
Vol 67 (6) ◽  
pp. 1163-1169 ◽  
Author(s):  
VICTORIA R. LAPPI ◽  
JOANNE THIMOTHE ◽  
JONATHAN WALKER ◽  
JON BELL ◽  
KENNETH GALL ◽  
...  
Keyword(s):  
Raw Materials ◽  
Control Strategies ◽  
Employee Training ◽  
Raw Material ◽  
Processing Plant ◽  
Cross Contamination ◽  
Plant Environment ◽  
Processing Plants ◽  
Low Levels ◽  
The Impact

Two ready-to-eat crawfish processing plants were monitored for 2 years to study the impact of Listeria control strategies, including employee training and targeted sanitation procedures, on Listeria contamination. Environmental, raw material, and finished product samples were collected weekly during the main processing months (April to June) and tested for Listeria spp. and Listeria monocytogenes. Before implementation of control strategies (year 1), the two processing plants showed Listeria spp. prevalences of 29.5% (n = 78) in raw, whole crawfish, 5.2% (n = 155) in the processing plant environment, and 0% (n = 78) in finished products. In year 2, after plant-specific Listeria control strategies were implemented, Listeria spp. prevalence increased in raw crawfish (57.5%, n = 101), in the processing plant environment (10.8%, n = 204), and in the finished product (1.0%, n = 102). Statistical analysis showed a significant increase in Listeria spp. prevalence (P &lt; 0.0001) and a borderline nonsignificant increase in L. monocytogenes prevalence (P = 0.097) on raw material in year 2. Borderline nonsignificant increases were also observed for Listeria spp. prevalence in environmental samples (P = 0.082). Our data showed that Listeria spp. prevalence in raw crawfish can vary significantly among seasons. However, the increased contamination prevalence for raw materials only resulted in a limited Listeria prevalence increase for the processing plant environment with extremely low levels of finished product contamination. Heat treatment of raw materials combined with Listeria control strategies to prevent cross-contamination thus appears to be effective in achieving low levels of finished product contamination, even with Listeria spp. prevalences for raw crawfish of more than 50%.

scholarly journals Overview of Foodborne Disease Outbreaks in Brazil from 2000 to 2018

2019 ◽  
Author(s):  
Jessica A.F.F. Finger ◽  
Wilma S.G.V. Baroni ◽  
Daniele F. Maffei ◽  
Deborah H.M. Bastos ◽  
Uelinton M. Pinto
Keyword(s):  
Scientific Literature ◽  
Disease Outbreaks ◽  
Foodborne Diseases ◽  
Foodborne Disease ◽  
Salmonella Spp ◽  
Health Official ◽  
Main Site ◽  
The Past ◽  
Health Authorities ◽  
Official Data

This study aimed to assess the foodborne diseases (FBD) outbreaks reported in Brazil between 2000 and 2018, based on data from the Brazilian Ministry of Health (official data) and from the scientific literature. According to official data, 13,163 FBD outbreaks were reported in the country during this period, involving 247,570 cases and 195 deaths. The largest prevalence of FBD outbreaks was observed in the Southeast region of Brazil (45.6%). In most outbreaks it was not possible to determine the food implicated (45.9%) but among those identified, water was the most frequently associated (12.0%). The etiological agent was not identified in most outbreaks (38.0%), while Salmonella (14.4%) was the most frequently reported, among those identified. Homes were the main site of FBD occurrence (12.5%). Regarding data obtained from the scientific literature, 57 articles dealing with FBD in the country throughout the same period were selected and analyzed. Based on these articles, mixed foods were the most prevalent in the outbreaks (31.6%), Salmonella spp. was the pathogen most frequently reported (22.8%) and homes were also the main site of FBD occurrence (45.6%). Despite under-notification, the records of FBD outbreaks that have occurred in Brazil in the past recent years show alarming data, requiring attention from health authorities. The notification of outbreaks is essential to facilitate public health actions.

scholarly journals Pilot Plant Investigations on Cleaning Efficiencies To Reduce Hazelnut Cross-Contamination in Industrial Manufacture of Cookies

2008 ◽  
Vol 71 (11) ◽  
pp. 2263-2271 ◽  
Author(s):  
MARTIN RÖDER ◽  
ANJA IBACH ◽  
IRIS BALTRUWEIT ◽  
HELWIG GRUYTERS ◽  
ANNABELLA JANISE ◽  
...  
Keyword(s):  
Pilot Plant ◽  
Hot Water ◽  
Enzyme Linked Immunosorbent Assay ◽  
Cross Contamination ◽  
Cleaning Efficiency ◽  
Quantitative Monitoring ◽  
Industrial Manufacture ◽  
Wire Cutting ◽  
Plant Equipment ◽  
The Impact

Shared equipment in industrial food manufacture has repeatedly been described as a potential source of unlabeled food allergens, i.e., hidden allergens. However, the impact of shared equipment on allergen cross-contamination is basically unknown. Therefore, we sought to investigate systematically the extent of hazelnut cross-contamination in fine bakery wares as a model. A product change from cookies with 10% hazelnut to cookies without hazelnuts was simulated on pilot plant equipment. The extent of hazelnut cross-contamination (HNCC) was analyzed by enzyme-linked immunosorbent assay (ELISA) for each production device (kneaders, rotary molder, wire cutting machine, and steel band oven) and various cleaning procedures used between products. The experiments were performed repeatedly with finely ground hazelnuts and with roughly chopped hazelnut kernels. Cross-contamination from chopped kernels was distributed statistically but not homogeneously, and sampling and analysis with the ELISA was therefore not reproducible. Further analysis concentrated on homogenously distributed HNCC from ground hazelnut. Apart from product changes without intermediate cleaning, the highest HNCC was found after mechanical scraping: Up to 100 mg/kg hazelnut protein was found in the follow-up product after processing by one machine. After additional cleaning with hot water, the HNCC decreased regardless of the processing device to levels at or below 1 mg/kg hazelnut protein. In our pilot plant study, the application of an appropriate wet cleaning procedure in combination with quantitative monitoring of the cleaning efficiency reduced the hazelnut protein cross-contamination to a level at which severe hazelnut-related allergic reactions are unlikely to occur.

scholarly journals Overview of Foodborne Disease Outbreaks in Brazil from 2000 to 2018

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 434 ◽  
Author(s):  
Jéssica A. F. F. Finger ◽  
Wilma S. G. V. Baroni ◽  
Daniele F. Maffei ◽  
Deborah H. M. Bastos ◽  
Uelinton M. Pinto
Keyword(s):  
Scientific Literature ◽  
Disease Outbreaks ◽  
Foodborne Diseases ◽  
Foodborne Disease ◽  
Salmonella Spp ◽  
Health Official ◽  
Main Site ◽  
The Past ◽  
Health Authorities ◽  
Official Data

This study aimed to assess the foodborne diseases (FBD) outbreaks reported in Brazil between 2000 and 2018, based on data from the Brazilian Ministry of Health (official data) and from scientific literature. According to official data, 13,163 FBD outbreaks were reported in the country during this period, involving 247,570 cases and 195 deaths. The largest prevalence of FBD outbreaks was observed in the Southeast region of Brazil (45.6%). In most outbreaks it was not possible to determine the food implicated (45.9%) but among those identified, water was the most frequently associated (12.0%). The etiological agent was not identified in most outbreaks (38.0%), while Salmonella (14.4%) was the most frequently reported among those identified. Homes were the main site of FBD occurrence (12.5%). Regarding data obtained from the scientific literature, 57 articles dealing with FBD in the country throughout the same period were selected and analyzed. Based on these articles, mixed foods were the most prevalent in the outbreaks (31.6%), Salmonella spp. was the pathogen most frequently reported (22.8%) and homes were also the main site of FBD occurrence (45.6%). Despite under-notification, the records of FBD outbreaks that have occurred in Brazil in the past recent years show alarming data, requiring attention from health authorities. The notification of outbreaks is essential to facilitate public health actions.

Foodborne Diseases in the United States Associated with Meat and Poultry

1980 ◽  
Vol 43 (2) ◽  
pp. 140-150 ◽  
Author(s):  
FRANK L. BRYAN
Keyword(s):  
Thermal Processing ◽  
The United States ◽  
Foodborne Diseases ◽  
Foodborne Disease ◽  
Cross Contamination ◽  
Infected Person ◽  
Pork Sausage ◽  
Processing Plants ◽  
Roast Beef ◽  
Raw Foods

Surveillance data from 1968 to 1977 indicate that meat and poultry and products made from them were vehicles in over 50% of reported outbreaks of foodborne disease. The three most commonly identified vehicles were ham, turkey and roast beef. Ground (cooked) beef, pork, sausage and chicken were also frequently reported as vehicles. These foods were mishandled to the extent that outbreaks resulted in foodservice establishments (65%), in homes (31%) and in processing plants (4%). The most frequently identified factors that contributed to these outbreaks were improper cooling of cooked foods (48%), foods prepared a day or more before serving (34%), inadequate cooking or thermal processing (27%), infected person touching cooked foods (23%), inadequate reheating of cooked and chilled foods (20%) improper hot storage of cooked foods (19%) and cross-contamination of cooked foods from raw foods (15%). Commonly reported foodborne diseases associated with these vehicles were staphylococcal intoxication, salmonellosis, Clostridium perfringens gastroenteritis, and trichinosis.

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