Incidence of Foodborne Disease in the Netherlands: Annual Summary - 1981

1986 ◽  
Vol 49 (11) ◽  
pp. 924-931 ◽  
Author(s):  
H. J. BECKERS
Keyword(s):  
Staphylococcus Aureus ◽  
Campylobacter Jejuni ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Foodborne Disease ◽  
Chemical Substances ◽  
Causative Agents ◽  
Micro Organisms ◽  
Fish And Shellfish ◽  
Epidemiological Information

Data on the incidence of foodborne disease in 1981 are presented. A total of 415 incidents affecting 3618 ill persons was analyzed. In 122 incidents (1683 cases) the etiology was established: micro-organisms appeared to be the main causative agents. Clostridium perfringens was responsible for 18 of these incidents (106 cases), Staphylococcus aureus for 17 (67), Salmonella for 16 (1114), including the outbreak during the European Summit Conference at Maastricht (700 cases), Bacillus cereus for 15 (135) and Campylobacter jejuni for 13 (142). Two episodes were probably caused by Clostridium botulinum (2 cases) and ECHO-viruses (48). In 7 episodes (11 cases) illness resulted from ingestion of food contaminated with scombrotoxin, in 6 episodes (13) with saxitoxin (shellfish poison). In 16 incidents (32 cases) foods had been contaminated with chemical substances. Cases of foodborne disease recorded by the Chief Medical Inspectorate included infections from Salmonella (7496), C. jejuni (1496) and Yersinia enterocolitica (262). However, these could not be analyzed further due to a lack of epidemiological information. Meat and meat products (49 incidents), fish and shellfish (42), Dutch meals (42) and Chinese foods (128) were associated with outbreaks most frequently. About 60% of the incidents involved places where food is prepared for immediate consumption. Examples of outbreaks are presented.

Incidence of Foodborne Diseases in The Netherlands: Annual Summary 1982 and an Overview from 1979 to 1982

1988 ◽  
Vol 51 (4) ◽  
pp. 327-334 ◽  
Author(s):  
H. J. BECKERS
Keyword(s):  
Staphylococcus Aureus ◽  
Campylobacter Jejuni ◽  
Monosodium Glutamate ◽  
Meat Products ◽  
Foodborne Diseases ◽  
Foodborne Disease ◽  
Causative Agents ◽  
Fish And Shellfish ◽  
And Staphylococcus Aureus ◽  
Epidemiological Information

Data on the incidence of foodborne disease in 1982 are presented. A total of 319 incidents affecting 1376 ill persons was analyzed. In 86 incidents (553 cases), the etiology was established. Microorganisms appeared to be the main causative agents: Bacillus cereus was responsible for 17 of these incidents (53 cases), Salmonella for 15 (83 cases), Campylobacter jejuni and Staphylococcus aureus for 11 (220 and 51 cases, respectively). Clostridium perfringens for 10 (96) and Yersinia enterocolitica for 1 (3). In 2 outbreaks (7 cases), several bacterial agents were detected without being able to discover which one had caused the symptoms. In 7 episodes (13 cases), illness resulted from ingestion of food contaminated with scombrotoxin. In one incident (4 cases), food had been contaminated with an excess of nutmeg and in 9 (20 cases) with monosodium glutamate. Two episodes (3 cases) were attributed to spoiled food. Cases of foodborne disease recorded by the Chief Medical Inspectorate, but not analyzed due to a lack of epidemiological information, included infections from Salmonella (6795), C. jejuni (1728) and Y. enterocolitica (274). Meat and meat products (24 incidents), fish and shellfish (25), snacks (21) and Dutch meals (23), but especially Chinese foods (132) were associated with incidents most frequently. About 70% of the incidents involved places where food is prepared for immediate consumption. Examples of outbreaks are presented.

Incidence of Foodborne Disease in the Netherlands: Annual Summary - 1980

1985 ◽  
Vol 48 (2) ◽  
pp. 181-187 ◽  
Author(s):  
H.J. BECKERS
Keyword(s):  
Campylobacter Jejuni ◽  
Meat Products ◽  
Foodborne Disease ◽  
Chemical Substances ◽  
Food Items ◽  
Private Households ◽  
Causative Agents ◽  
Micro Organisms ◽  
Epidemiological Information

Data on the incidence of foodborne disease in 1980 are presented. A total of 272 incidents affecting 1298 ill persons were analysed. In 64 incidents (337 cases), the etiology was established; micro-organisms appeared to be the main causative agents. Salmonella was responsible for 15 of these incidents (55 cases), Staphylococcus aureus for 6 (106), Clostridium perfringens for 8 (57), Bacillus cereus for 17 (88) and Campylobacter jejuni for 4 (9). Three episodes (4 cases) were caused by Yersinia enterocolitica, Escherichia coli and Vibrio sp. In 11 episodes (18 cases) illness resulted from ingestion of food contaminated with chemical substances. Cases of foodborne disease recorded by the Chief Medical Inspectorate included infections from Salmonella (6347) C. jejuni (531) and Y. enterocolitica (264). However, these could not be analysed further due to a lack of epidemiological information. About 60% of the outbreaks were associated with only two food items: meat and meat products (15%) and Chinese foods (44%). Mishandling of food in foodservice establishments resulted in about two-thirds of the incidents. It is supposed that there is an “over-reporting” of incidents involving Chinese foods from take-away restaurants, compared to episodes involving other foods from other locations, especially from private households. The role of viruses in outbreaks of foodborne gastroenteritis with an incubation period of more than 24 h is discussed.

Incidence of Foodborne Disease in The Netherlands: Annual Summary 1979

1982 ◽  
Vol 45 (14) ◽  
pp. 1338-1341 ◽  
Author(s):  
H. J. BECKERS
Keyword(s):  
Public Health ◽  
Staphylococcus Aureus ◽  
The Netherlands ◽  
Clostridium Perfringens ◽  
Yersinia Enterocolitica ◽  
Meat Products ◽  
Foodborne Disease ◽  
Food Items ◽  
Causative Agents ◽  
Epidemiological Information

Data on the incidence of foodborne disease in 1979 are presented. A total of 163 incidents affecting 604 ill persons were analyzed. In 42 incidents, the etiology was established; microorganisms appeared to be the main causative agents. Salmonella was responsible for 8 of these incidents (20 cases), Staphylococcus aureus for 7 (28), Clostridium perfringens for 11 (24) and Bacillus cereus for 6 (29). In 9 incidents (15 cases), illness resulted from ingestion of chemicals. About 60% of the episodes were associated with only two food items-meat and meat products (30%) and Chinese food (28%). Mishandling of food in foodservice establishments resulted in about one third of the incidents, and mishandling at home in another quarter. Cases of foodborne disease recorded by the Ministry of Public Health included infections from Salmonella (6174), Yersinia enterocolitica (116) and Campylobacter (202). However, these could not be analyzed further due to a lack of epidemiological information.

CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTS

1972 ◽  
Vol 35 (9) ◽  
pp. 514-523 ◽  
Author(s):  
Han's Riemann ◽  
W. H. Lee ◽  
C. Genigeorgis
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Clostridium Botulinum ◽  
Meat Product ◽  
Meat Products ◽  
Rapid Decline ◽  
Ph Values ◽  
And Staphylococcus Aureus ◽  
Brine Concentration

Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit C. botulinum and S. aureus and there is always a risk of temperature abuse. Improved safety can be achieved by adding 1% or more glucose to the product. The glucose will, in the event of temperature abuse, generally be fermented to lactic acid by the indigenous microflora in the product. As a result, the pH value drops to a level at which the brine concentration is sufficient to inhibit C. botulinum and S. aureus. A better approach to safety is to add, together with glucose, a radiation-killed preparation of lactic acid bacteria, e.g., Pediococcus cerevisiae. Such preparations cause a rapid decline in pH only when the product is exposed to a high temperature, and they are stable during storage of meat products. Addition of irradiated lactic acid bacteria to meat products has not yet been officially approved. Another way to improve the safety of semi-preserved meat is to add sufficient glucono-delta-lactone to reduce the initial pH of the product to a level at which the salt concentration is inhibitory. Use of larger amounts of glucono-delta-lactone may result in flavor and color problems even when the meat product is kept at refrigeration temperatures.

scholarly journals Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

2014 ◽  
Vol 44 (10) ◽  
pp. 1880-1885 ◽  
Author(s):  
Lucyanne Maria Moraes Correia ◽  
Juliano Gonçalves Pereira ◽  
José Paes de Almeida Nogueira Pinto ◽  
Vinicius Cunha Barcellos ◽  
Luciano dos Santos Bersot
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Botulinum ◽  
Microbial Growth ◽  
Meat Products ◽  
Nitrite Concentration ◽  
Cured Meat ◽  
Proven Efficacy ◽  
Manufacturing Procedure ◽  
Microbiological Stability ◽  
Handling Practices

Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12°C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. aureus and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7°C or at freezing temperatures for greater microbiological stability

Foodborne Disease in Canada - 1974 Annual Summary

1977 ◽  
Vol 40 (7) ◽  
pp. 493-498 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Botulinum ◽  
Trichinella Spiralis ◽  
Food Service ◽  
Bakery Products ◽  
Foodborne Disease ◽  
Foodborne Illnesses ◽  
Paralytic Shellfish Poison ◽  
Paralytic Shellfish ◽  
Microbiological Agents

Data on foodborne disease in Canada in 1974 were compared with data for 1973. A total of 442 incidents, comprising 387 outbreaks and 55 single cases, and involving 4,338 ill persons was recorded for 1974. The number of outbreaks increased by 17% and single cases by 57% over that reported for 1973. As in 1973, Staphylococcus aureus was responsible for more incidents (34) than any other agent. Other incidents were caused by Salmonella (24). Bacillus cereus (5), Clostridium botulinum (4), Clostridium perfringens (3) and Trichinella spiralis (6). Paralytic shellfish poison caused illness in 43 persons. Similar to the previous year, non-microbiological agents accounted for less than a quarter of the incidents of known etiology. Nine persons were reported to have died through foodborne disease. About 36% of incidents and 31% of cases were associated with meat and poultry. Vegetables, fruits, sandwiches, and bakery products also played a significant role. Mishandling of food took place primarily in food service establishments (29% of incidents) or homes (14%). More than 50% of foodborne illnesses occurred in Ontario and Quebec; the number of incidents per 100,000 population, however, was highest in the Northwest Territories (5.3) and British Columbia (4.8).

Foodborne Disease in Canada - a 10-year Summary from 1975 to 1984

1992 ◽  
Vol 55 (2) ◽  
pp. 123-132 ◽  
Author(s):  
EWEN C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Clostridium Perfringens ◽  
Food Processing ◽  
Clostridium Botulinum ◽  
Foodborne Illness ◽  
Foodborne Disease ◽  
Naturally Occurring ◽  
Etiologic Agents ◽  
The Impact

Ten years of foodborne disease data from 1975 to 1984 in Canada were examined. Microorganisms, particularly Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus, were the main etiologic agents, but diseases also resulted from contamination of food with chemicals and parasites or food containing naturally occurring plant and animal toxins. An average of 5.6 deaths per year was recorded, with Salmonella, Clostridium botulinum, and Listeria monocytogenes responsible for most of them. The foods involved was, in general, potentially hazardous items, such as meat and poultry. Where information is known, most of the problems associated with foodborne illness occurred at foodservice establishments, but the impact of mishandling in homes and food processing establishments was also great. Incidents of microbiological etiology tended to peak in the summer months, particularly those caused by Salmonella, S. aureus, Campylobacter, and B. cereus.

Foodborne Disease Outbreaks in the United States, 1973–1987: Pathogens, Vehicles, and Trends

1990 ◽  
Vol 53 (9) ◽  
pp. 804-817 ◽  
Author(s):  
NANCY H. BEAN ◽  
PATRICIA M. GRIFFIN
Keyword(s):  
Campylobacter Jejuni ◽  
Foodborne Pathogens ◽  
Clostridium Botulinum ◽  
Salmonella Enteritidis ◽  
Bacterial Pathogens ◽  
Disease Outbreaks ◽  
The United States ◽  
Control Measures ◽  
Foodborne Disease ◽  
Etiologic Agents

The etiologic agents and food vehicles associated with the 7458 outbreaks (involving 237,545 cases) of foodborne disease reported to the Centers for Disease Control between 1973 and 1987 were examined. Bacterial pathogens accounted for 66% of outbreaks and 87% of cases, viruses 5 and 9%, parasites 5 and <1%, and chemicals 25 and 4%, respectively. Salmonella accounted for 42% of outbreaks and 51% of cases due to bacterial pathogens. When data from 1973–75 were compared with 1985–87, a 75% increase in the proportion of outbreaks and 130% increase in the proportion of cases due to Salmonella were observed; in particular, outbreaks due to Salmonella enteritidis increased markedly. The proportion of Salmonella outbreaks with a known vehicle that were associated with beef (the food most frequently associated with Salmonella outbreaks) peaked at 30% in 1981, dropped to 4% in 1982, and has since risen gradually. The proportion of Salmonella outbreaks due to chicken and eggs increased over the study period. Bacteria not previously recognized as important foodborne pathogens that emerged during the study period include Campylobacter jejuni, Escherichia coli 0157:H7, and Listeria monocytogenes. Bacterial pathogens accounted for 90% of deaths, with L. monocytogenes (317/1,000 cases) and Clostridium botulinum (192/1,000 cases) having the highest death-to-case ratios. The proportion of outbreaks in which the food was prepared in a commercial or institutional establishment and the median outbreak size both increased. Investigation and analysis of foodborne disease outbreaks continue to play a key role in understanding foodborne illness and in designing and evaluating control measures.

Foodborne Disease in Canada - 1975 Annual Summary

1978 ◽  
Vol 41 (11) ◽  
pp. 910-918 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
British Columbia ◽  
Northwest Territories ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Bakery Products ◽  
Foodborne Disease ◽  
Foodborne Outbreaks ◽  
Microbiological Agents ◽  
Mold And Yeast

Data on foodborne disease in Canada in 1975 were compared with data for 1974. A total of 838 incidents, comprising 710 outbreaks and 128 single cases, and involving 7106 ill persons, was recorded for 1975. The number of outbreaks increased by 89% and single cases by 129% over those reported for 1974. As in 1974, Staphylococcus aureus was responsible for more incidents (37) than any other agent. Other incidents were caused by Salmonella (25), Clostridium perfringens (12), Clostridium botulinum (6), suspect mold and yeast (13) and suspect Streptococcus sp. (8). In both years, non-microbiological agents, mainly chemical, accounted for less than a quarter of the incidents of known etiology. Two persons were reported to have died through foodborne disease. About 41% of incidents and 50% of cases were associated with meat and poultry. Vegetables, fruits, bakery products, sandwiches and Chinese food also played a prominent role. Mishandling of food took place mainly in foodservice establishments (25% of incidents) or homes (20%). More than 60% of reported foodborne disease incidents occurred in Ontario. The number of incidents per 100,000 population was highest in the Northwest Territories (10.6), Ontario (6.4) and British Columbia (4.7). Narrative reports of five foodborne outbreaks are presented.

The First Annual Summary of Food-borne Disease in Canada

1976 ◽  
Vol 39 (6) ◽  
pp. 426-431 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
Seasonal Variation ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Food Service ◽  
The West ◽  
Baked Goods ◽  
Food Borne ◽  
Causative Agents ◽  
Vegetables And Fruits

Data on food-borne disease that occurred in 1973 were collected from all parts of Canada. A total of 378 incidents, comprising 343 outbreaks and 35 single cases and involving 3347 ill persons, was recorded. In incidents where the etiology was known, microorganisms were the main causative agents. Staphylococcus aureus was responsible for more incidents (33) and more cases (606) than any other agent. Other incidents were caused by Salmonella (14), Clostridium perfringens (7), and Clostridium botulinum (5). Illness from parasites, plants, and chemicals occurred less frequently. Over 40% of the incidents were associated with meat and poultry; other products playing a significant role were baked goods, vegetables and fruits, Chinese foods, and sandwiches. Mishandling of food in food-service establishments was the cause of over a third of the incidents. Seasonal variation in the frequency of illness was small, but more incidents were reported from the west and center of the country than from the east.

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