Trichinellosis acquired in the United Kingdom

Milne, L; Bannister, Barbara; Laitner, S. M.; Moore, Pamela; Eza, Dominique; Chiodini, P. L.

doi:10.1017/s0950268801005994

Cited by 20 publications

(7 citation statements)

References 15 publications

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“…The demographic movements of humans with culturally unique food practices, the illegal importation of uncontrolled meat from trichinellosis-endemic to -nonendemic countries, and the introduction of risky new food practices have resulted in cases in Denmark, Germany, Italy, Spain, Sweden, and the United Kingdom ( Tables 2 , 3 ) ( 29 – 33 ). Many cases of trichinellosis have occurred among international travelers who acquired Trichinella spp.…”

Section: Sources Of Infectionmentioning

confidence: 99%

Worldwide Occurrence and Impact of Human Trichinellosis, 1986–2009

Murrell¹,

Pozio²

2011

Emerg. Infect. Dis.

326

226

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To assess the global incidence and clinical effects of human trichinellosis, we analyzed outbreak report data for 1986–2009. Searches of 6 international databases yielded 494 reports. After applying strict criteria for relevance and reliability, we selected 261 reports for data extraction. From 1986 through 2009, there were 65,818 cases and 42 deaths reported from 41 countries. The World Health Organization European Region accounted for 87% of cases; 50% of those occurred in Romania, mainly during 1990–1999. Incidence in the region ranged from 1.1 to 8.5 cases per 100,000 population. Trichinellosis affected primarily adults (median age 33.1 years) and about equally affected men (51%) and women. Major clinical effects, according to 5,377 well-described cases, were myalgia, diarrhea, fever, facial edema, and headaches. Pork was the major source of infection; wild game sources were also frequently reported. These data will be valuable for estimating the illness worldwide.

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Section: Sources Of Infectionmentioning

confidence: 99%

Worldwide Occurrence and Impact of Human Trichinellosis, 1986–2009

Murrell¹,

Pozio²

2011

Emerg. Infect. Dis.

326

226

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“…For example, 40 people in Wisconsin ate infected pork sausage without proper cooking (Moorhead and others ). Salami made in Serbia, likely from a Trichinella ‐endemic area, caused trichinellosis in 8 individuals in the United Kingdom (Milnes and others ). Moreover, political and economic changes in southeastern Europe may cause decreased resources for commercial production operations and slaughtering facilities, which could lead to more backyard farmers and potential Trichinella infection in swine (Cuperlovic and others ).…”

Section: Campylobactermentioning

confidence: 99%

Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

Baer

Miller²,

Dilger

2013

Comp Rev Food Sci Food Safe

102

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Pork is the most consumed meat in the world and is a source of foodborne diseases. To develop effective food safety interventions for pork, it is crucial to understand the nature of the important pathogens affecting the pork industry, their prevalence at different phases of pork production, and interventions against pathogens in pork. The purpose of this study was to outline the significance of Salmonella, Campylobacter, Trichinella spiralis, Toxoplasma gondii, Listeria monocytogenes, and methicillin-resistant Staphylococcus aureus to the pork industry. Trichinella and Toxoplasma are historically relevant pathogens to pork and represent the effectiveness that preharvest intervention strategies can accomplish for the control of toxoplasmosis and trichinellosis. Salmonella and Campylobacter are common inhabitants of swine intestines causing a high prevalence of these pathogens on the farm as well as potential contamination during slaughter. However, both Salmonella and Campylobacter can be reduced through on-farm strategies, hygienic slaughter practices, and processing technologies. Methicillin-resistant S. aureus is an emerging pathogen with increasing focus on the livestock industry and interventions pre and postharvest have been considered for reduction of this microorganism. The greatest challenge for processors is L. monocytogenes as contamination of the further processing environment requires adequate interventions for both pork and the environment. Novel technologies such as use of bacteriophages, feed additives, and high-pressure processing are being explored as interventions against pathogens of pork. Overall, pork does contribute to foodborne diseases and various interventions are now being used against the different pathogens found in pork.

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“…In France, between 1998 and 2016, 31 imported cases represented 39% of all cases reported to the National Reference Centre for Trichinellosis (NRCT) [6,7]. The war and social upheavals at the end of the 20th century in former Yugoslavia [8,9] led to a considerable local emergence of trichinellosis resulting in exported cases observed for instance in Germany [10], France [11] or the United Kingdom (UK) [12]. In the UK, an outbreak of nine cases was reported among Yugoslavian migrants in west London and in Hertfordshire after eating infected salami made from pork that was brought from Sombor in northern Serbia into the UK in November 1999 and given to four households.…”

Section: Introductionmentioning

confidence: 99%