Estimating the Economic Burden of Foodborne Diseases

Hoffmann, Sandra

doi:10.1016/b978-0-12-822521-9.00171-4

Cited by 3 publications

(2 citation statements)

References 65 publications

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“…In another U.S. outbreak due to E. coli O157:H7 in soy nut butter, 32 people were infected (including 26 children) and more than 1.20 million pounds of soy nut butter were recalled (Hassan et al, 2019). Hoffmann et al (2015) estimated that foodborne illnesses due to Salmonella alone accounted for $3.70 billion (for 1.02 million illnesses) annually in the United States.…”

Section: Introductionmentioning

confidence: 99%

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Karuppuchamy,

Heldman,

Snyder

2024

Journal of Food Science

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Food is one of the basic needs of human life. With the increasing population, the production and supply of safe and quality foods are critical. Foods can be classified into different categories including low moisture, intermediate moisture, and high moisture content. Historically, low‐moisture foods have been considered safe for human consumption due to the limited amount of moisture for microbial activity. Recalls of these foods due to pathogens such as Salmonella and undeclared allergens have brought attention to the need for improved cleaning and sanitization in dry food manufacturing facilities. In the food industry, cleaning and sanitation activities are the most efficient methods to prevent microbial contamination; however, water is most often required to deliver cleaning and sanitation agents. A well‐written and properly implemented sanitation standard operating procedure can take care of microbial and allergen cross‐contamination. Nevertheless, there are unique challenges to cleaning and sanitation processes for low‐moisture food manufacturing facilities. The introduction of moisture into a low‐moisture food environment increases the likelihood of cross‐contamination by microbial pathogens. Hence, the use of water during cleaning and sanitation of dry food manufacturing facilities should be limited. However, much less research has been done on these dry methods compared to wet sanitation methods. This review discusses recent foodborne outbreaks and recalls associated with low‐moisture foods the accepted methods for cleaning and sanitation in dry food manufacturing facilities and the limitations of these methods. The potential for air impingement as a dry‐cleaning method is also detailed.

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Section: Introductionmentioning

confidence: 99%

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Karuppuchamy,

Heldman,

Snyder

2024

Journal of Food Science

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show abstract

“…Beef, pork, and poultry are among the main sources of protein in the human diet [13,14] and are correlated with most foodborne illnesses [15], thus serving as essential indicators of food safety [16,17]. Bacteria are responsible for 35.8% of foodborne illness cases in Brazil, according to the Brazilian Ministry of Health [18], and in the United States, they cause average annual costs of US $17.5 billion [19,20].…”

Section: Introductionmentioning

confidence: 99%

Resistance and Virulence Surveillance in Escherichia coli Isolated from Commercial Meat Samples: A One Health Approach

Menck-Costa,

Baptista,

Sanches

et al. 2023

Microorganisms

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Escherichia coli is a key indicator of food hygiene, and its monitoring in meat samples points to the potential presence of antimicrobial-resistant strains capable of causing infections in humans, encompassing resistance profiles categorized as serious threats by the Centers for Disease Control and Prevention (CDC), such as Extended-Spectrum Beta-Lactamase (ESBL)—a problem with consequences for animal, human, and environmental health. The objective of the present work was to isolate and characterize ESBL-producing E. coli strains from poultry, pork, and beef meat samples, with a characterization of their virulence and antimicrobial resistance profiles. A total of 450 meat samples (150 chicken, 150 beef, and 150 pork) were obtained from supermarkets and subsequently cultured in medium supplemented with cefotaxime. The isolated colonies were characterized biochemically, followed by antibiogram testing using the disk diffusion technique. Further classification involved biofilm formation and the presence of antimicrobial resistance genes (blaCTX-M, AmpC-type, mcr-1, and fosA3), and virulence genes (eaeA, st, bfpA, lt, stx1, stx2, aggR, iss, ompT, hlyF, iutA, iroN, fyuA, cvaC, and hylA). Statistical analysis was performed via the likelihood-ratio test. In total, 168 strains were obtained, with 73% originating from chicken, 22% from pork, and 17% from beef samples. Notably, strains exhibited greater resistance to tetracycline (51%), ciprofloxacin (46%), and fosfomycin (38%), apart from β-lactams. The detection of antimicrobial resistance in food-isolated strains is noteworthy, underscoring the significance of antimicrobial resistance as a global concern. More than 90% of the strains were biofilm producers, and strains carrying many ExPEC genes were more likely to be biofilm formers (OR 2.42), which increases the problem since the microorganisms have a greater chance of environment persistence and genetic exchange. Regarding molecular characterization, bovine samples showed a higher prevalence of blaCTX-M-1 (OR 6.52), while chicken strains were more likely to carry the fosA3 gene (OR 2.43, CI 1.17–5.05) and presented between 6 to 8 ExPEC genes (OR 2.5, CI 1.33–5.01) compared to other meat samples. Concerning diarrheagenic E. coli genes, two strains harbored eae. It is important to highlight these strains, as they exhibited both biofilm-forming capacities and multidrug resistance (MDR), potentially enabling colonization in diverse environments and causing infections. In conclusion, this study underscores the presence of β-lactamase-producing E. coli strains, mainly in poultry samples, compared to beef and pork samples. Furthermore, all meat sample strains exhibited many virulence-associated extraintestinal genes, with some strains harboring diarrheagenic E. coli (DEC) genes.

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Strategies for detection and control of microorganisms contamination in fermented foods: a review

Tan,

Gong,

Zhang

et al. 2024

CyTA - Journal of Food

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Estimating the Economic Burden of Foodborne Diseases

Cited by 3 publications

References 65 publications

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Resistance and Virulence Surveillance in Escherichia coli Isolated from Commercial Meat Samples: A One Health Approach

Strategies for detection and control of microorganisms contamination in fermented foods: a review

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