Comparing Characteristics of Sporadic and Outbreak-Associated Foodborne Illnesses, United States, 2004–2011

Ebel, Eric D.; Williams, Michael S.; Cole, Dana; Travis, Curtis C.; Klontz, Karl C.; Golden, Neal J.; Hoekstra, Robert M.

doi:10.3201/eid2207.150833

Cited by 34 publications

(43 citation statements)

References 15 publications

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“…In contrast, outbreak analysis ranked produce as the leading cause of foodborne salmonellosis followed by poultry and then eggs. For foodborne campylobacteriosis, past research indicates that outbreak data does not provide a good guide to exposures causing sporadic illnesses [ 21 , 37 , 38 ]. Further, most foodborne campylobacteriosis is likely sporadic [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

Attribution of global foodborne disease to specific foods: Findings from a World Health Organization structured expert elicitation

Hoffmann

Devleesschauwer

Aspinall³

et al. 2017

PLoS ONE

161

110

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BackgroundRecently the World Health Organization, Foodborne Disease Burden Epidemiology Reference Group (FERG) estimated that 31 foodborne diseases (FBDs) resulted in over 600 million illnesses and 420,000 deaths worldwide in 2010. Knowing the relative role importance of different foods as exposure routes for key hazards is critical to preventing illness. This study reports the findings of a structured expert elicitation providing globally comparable food source attribution estimates for 11 major FBDs in each of 14 world subregions.Methods and findingsWe used Cooke’s Classical Model to elicit and aggregate judgments of 73 international experts. Judgments were elicited from each expert individually and aggregated using both equal and performance weights. Performance weighted results are reported as they increased the informativeness of estimates, while retaining accuracy. We report measures of central tendency and uncertainty bounds on food source attribution estimate.For some pathogens we see relatively consistent food source attribution estimates across subregions of the world; for others there is substantial regional variation. For example, for non-typhoidal salmonellosis, pork was of minor importance compared to eggs and poultry meat in the American and African subregions, whereas in the European and Western Pacific subregions the importance of these three food sources were quite similar. Our regional results broadly agree with estimates from earlier European and North American food source attribution research. As in prior food source attribution research, we find relatively wide uncertainty bounds around our median estimates.ConclusionsWe present the first worldwide estimates of the proportion of specific foodborne diseases attributable to specific food exposure routes. While we find substantial uncertainty around central tendency estimates, we believe these estimates provide the best currently available basis on which to link FBDs and specific foods in many parts of the world, providing guidance for policy actions to control FBDs.

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Section: Discussionmentioning

confidence: 99%

Attribution of global foodborne disease to specific foods: Findings from a World Health Organization structured expert elicitation

Hoffmann

Devleesschauwer

Aspinall³

et al. 2017

PLoS ONE

161

110

View full text Add to dashboard Cite

show abstract

“…In comparison, Salmonella outbreaks occur more frequently (>5% reported cases). In the US, there were over 3,000 outbreaks associated with Salmonella from 2004-2011 (Ebel et al, 2016). A variety of food products were confirmed as Salmonella carriers in these outbreaks, including poultry and poultry meat, cucumbers, nuts and nut products, sprouts, cheese, pet foods, etc.…”

Section: Pathogenesis and Clinical Aspects Of Campylobacter And Salmomentioning

confidence: 99%

“…Over 90% of Campylobacter outbreaks in the recent ten years in the US were caused by unpasteurized milk (CDC, 2015). Salmonella was also associated with several raw milk and cheese outbreaks during 2004-2011 (Ebel et al, 2016). The largest multistate outbreak in US was associated with shell eggs contaminated by S. Enteritidis, resulting in an estimated 1,939 reported cases of illnesses (CDC, 2010).…”

Section: Egg and Dairy Productsmentioning

confidence: 99%

Effects of meat juice on biofilm formation of Campylobacter and Salmonella

Feng

Fuente-Núñez

et al. 2017

International Journal of Food Microbiology

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Campylobacter and Salmonella are leading causes of foodborne illnesses worldwide, vastly harboured by raw meat as their common food reservoir. Both microbes are prevalent in meat processing environments in the form of biofilms that contribute to cross-contamination and foodborne infection. This study applied raw meat juice (chicken juice and pork juice) as a minimally processed food model to study its effects on bacterial biofilm formation. Meat juice was collected during the freeze-thaw process of raw meat and sterilized by filtration. In 96-well polystyrene plates and glass chambers, supplementation of over 25% meat juice (v/v) in laboratory media led to an increase in biofilm formation of Campylobacter and Salmonella. During the initial attachment stage of biofilm development, more bacterial cells were present on surfaces treated with meat juice residues compared to control surfaces. Meat juice particulates on abiotic surfaces facilitated biofilm formation of Campylobacter and Salmonella under both static and flow conditions, with the latter being assessed using a microfluidic platform. Further, the deficiency in biofilm formation of selected Campylobacter and Salmonella mutant strains was restored in the presence of meat juice particulates. These results suggested that meat juice residues on the abiotic surfaces might act as a surface conditioner to support initial attachment and biofilm formation of Campylobacter and Salmonella. This study sheds light on a possible survival mechanism of Campylobacter and Salmonella in meat processing environments, and indicates that thorough cleaning of meat residues during meat production and handling is critical to reduce the bacterial load of Campylobacter and Salmonella.

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“…In other industry segments as well, current challenges and sustainable solutions are being investigated through applications of analytics. For example, in the food safety sector, foodborne illnesses and outbreaks have been shown to have closely aligned characteristics using visual analytics by Ebel et al (2016). Opportunities for analytics in detecting foodborne diseases and health outbreaks are numerous.…”

Section: Environment Energy and Sustainabilitymentioning

confidence: 99%

Big Data & Analytics for Societal Impact: Recent Research and Trends

et al. 2018

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Comparing Characteristics of Sporadic and Outbreak-Associated Foodborne Illnesses, United States, 2004–2011

Abstract: Our findings do not warrant rejecting the hypothesis that outbreak and sporadic illnesses are similar. Comparing Sporadic and Outbreak Foodborne Illness

Cited by 34 publications

References 15 publications

Attribution of global foodborne disease to specific foods: Findings from a World Health Organization structured expert elicitation

Attribution of global foodborne disease to specific foods: Findings from a World Health Organization structured expert elicitation

Effects of meat juice on biofilm formation of Campylobacter and Salmonella

Big Data & Analytics for Societal Impact: Recent Research and Trends

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