Recent (2011–2017) foodborne outbreak cases in the Republic of Korea compared to the United States: a review

Kim, Sang-Oh; Kim, Sang‐Soon

doi:10.1007/s10068-020-00864-x

Cited by 14 publications

(3 citation statements)

References 25 publications

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“…According to our study, all the bacteria together are responsible for the largest number of FBDOs in Zhejiang Province, which is consistent with the studies in Mainland China [ 12 ], the United States [ 13 ], the Republic of Korea [ 14 ] and Brazil [ 15 ]. The number of outbreaks caused by Vibrio parahaemolyticus ranks first among all etiologies, which is consistent with the studies in China’s coastal provinces such as Hainan [ 16 ] and Qingdao [ 17 ], but quite different from those in some inland provinces, such as Henan [ 18 ] and Yunnan [ 19 ].…”

Section: Discussionsupporting

confidence: 91%

Surveillance for foodborne disease outbreaks in Zhejiang Province, China, 2015–2020

et al. 2022

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Background Foodborne diseases are a major cause of morbidity and mortality and a major public health problem worldwide. We aim to explore characteristics of foodborne disease outbreaks (FBDOs) in Zhejiang Province and to provide data support for foodborne disease prevention and control. To our knowledge, few such analyses have been published at the provincial level. Methods Descriptive statistical methods were used to analyze the data reported by centers for disease control (CDC) at all levels in Zhejiang Province through Foodborne Disease Outbreaks Surveillance System (FDOSS) during 2015–2020. Results A total of 962 FBDOs were reported during this period, resulting in 8324 illnesses, 1028 hospitalizations, and 20 deaths. The number of outbreaks (410 outbreaks, 42.62%) and cases (4991 cases, 59.96%) caused by bacteria were the largest, followed by poisonous mushrooms (157 outbreaks, 587 cases), which was the main cause of death (15 deaths, 75%). The highest number of FBDOs occurred in households (381 outbreaks, 39.60%), followed by restaurants (219 outbreaks, 22.77%) and canteens (174 outbreaks, 18.08%). Animal-based foods were the most common single food reported (232 outbreaks, 24.12%), followed by poisonous mushrooms (162 outbreaks, 16.84%), and plant-based foods (133 outbreaks, 13.83%). Poisonous mushrooms took the first place in outbreaks in households (38.32%, 146/381), while bacteria took the first place in outbreaks outside households. Vibrio parahaemolyticus was responsible for the largest number of outbreaks (232 outbreaks, 24.12%), which mainly occurred in catering service units (93.10%, 216/232). Different types of bacteria tended to be found in different food categories, such as Vibrio parahaemolyticus, which was mainly found in aquatic products. Conclusions Analysis of FBDOs can provide insight into the most important pathogens and sources of foodborne disease, helping authorities identify high-risk etiologies, high-risk foods, and high-risk settings to guide policies that would reduce FBDOs.

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Section: Discussionsupporting

confidence: 91%

Surveillance for foodborne disease outbreaks in Zhejiang Province, China, 2015–2020

et al. 2022

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“…In South Korea, the bacterial origin of foodborne outbreaks, including pathogenic E. coli (average of 39 cases) and Salmonella spp. (average of 18 cases), was reported in 2017 [ 3 ]. Thus, an efficient foodborne pathogen detection method must be developed.…”

Section: Introductionmentioning

confidence: 99%

Development and Evaluation of a Next-Generation Sequencing Panel for the Multiple Detection and Identification of Pathogens in Fermented Foods

Park

Ha²,

Kang³

et al. 2022

J. Microbiol. Biotechnol.

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These days, bacterial detection methods have some limitations in sensitivity, specificity, and multiple detection. To overcome these, novel detection and identification method is necessary to be developed. Recently, NGS panel method has been suggested to screen, detect, and even identify specific foodborne pathogens in one reaction. In this study, new NGS panel primer sets were developed to target 13 specific virulence factor genes from five types of pathogenic Escherichia coli , Listeria monocytogenes , and Salmonella enterica serovar Typhimurium, respectively. Evaluation of the primer sets using singleplex PCR, crosscheck PCR and multiplex PCR revealed high specificity and selectivity without interference of primers or genomic DNAs. Subsequent NGS panel analysis with six artificially contaminated food samples using those primer sets showed that all target genes were multi-detected in one reaction at 10 8 -10 5 CFU of target strains. However, a few false-positive results were shown at 10 6 -10 5 CFU. To validate this NGS panel analysis, three sets of qPCR analyses were independently performed with the same contaminated food samples, showing the similar specificity and selectivity for detection and identification. While this NGS panel still has some issues for detection and identification of specific foodborne pathogens, it has much more advantages, especially multiple detection and identification in one reaction, and it could be improved by further optimized NGS panel primer sets and even by application of a new real-time NGS sequencing technology. Therefore, this study suggests the efficiency and usability of NGS panel for rapid determination of origin strain in various foodborne outbreaks in one reaction.

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“…A more recent US survey from 2009 to 2015 reported 5760 outbreaks that resulted in 100,939 illnesses, 5699 hospitalizations, and 145 deaths [ 20 ]. Further foodborne disease surveillance from 2011 to 2017, in the US, indicated an average of 842 outbreaks every year resulting in approximately 14,237 illnesses [ 21 ]. Interestingly, this report concludes that foodborne cases have remained unchanged since 2011 in the US and also in the Republic of Korea [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety

Bai

Nakatsu

Bhunia

2021

Foods

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Biofilm formation is an integral part of the microbial life cycle in nature. In food processing environments, bacterial transmissions occur primarily through raw or undercooked foods and by cross-contamination during unsanitary food preparation practices. Foodborne pathogens form biofilms as a survival strategy in various unfavorable environments, which also become a frequent source of recurrent contamination and outbreaks of foodborne illness. Instead of focusing on bacterial biofilm formation and their pathogenicity individually, this review discusses on a molecular level how these two physiological processes are connected in several common foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli. In addition, biofilm formation by Pseudomonas aeruginosa is discussed because it aids the persistence of many foodborne pathogens forming polymicrobial biofilms on food contact surfaces, thus significantly elevating food safety and public health concerns. Furthermore, in-depth analyses of several bacterial molecules with dual functions in biofilm formation and pathogenicity are highlighted.

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Recent (2011–2017) foodborne outbreak cases in the Republic of Korea compared to the United States: a review

Cited by 14 publications

References 25 publications

Surveillance for foodborne disease outbreaks in Zhejiang Province, China, 2015–2020

Surveillance for foodborne disease outbreaks in Zhejiang Province, China, 2015–2020

Development and Evaluation of a Next-Generation Sequencing Panel for the Multiple Detection and Identification of Pathogens in Fermented Foods

Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety

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