Article
Infectious Diseases
Leticia Santos Balbino, Juliana Correa Bernardes, Winni Alves Ladeia, Felippe Danyel Cardoso Martins, Beatriz de Souza Lima Nino, Regina Mitsuka-Bregano, Italmar Teodorico Navarro, Fernanda Pinto-Ferreira
Summary: The study investigated risk factors for toxoplasmosis during outbreaks in Brazil, finding that fruits and vegetables were the most common transmission routes and municipalities with a high human development index had more infections. Outbreak notifications have increased in recent years, highlighting the need for improved preventive strategies.
TRANSBOUNDARY AND EMERGING DISEASES
(2022)
Article
Food Science & Technology
Charles Robert Stilz, Steffany Cavallo, Katie Garman, John R. Dunn
Summary: The Food and Drug Administration's Egg Safety Rule requires producers with more than 3000 layer hens to have a Salmonella enterica serotype Enteritidis (SE) prevention plan. However, in Tennessee, four outbreaks of salmonellosis associated with eggs have occurred, with three farms not meeting the criteria for regulation and one farm operating in violation of the rule.
FOODBORNE PATHOGENS AND DISEASE
(2022)
Article
Biotechnology & Applied Microbiology
Azam Ali Sher, Muhammad Adnan Ashraf, Bahar E. Mustafa, Muhammad Mohsin Raza
Summary: This study found that the main sources of Campylobacter foodborne outbreaks are dairy products, chicken, and vegetables, with summer being the peak season and the West and Midwest regions reporting the highest number of outbreaks.
Article
Biotechnology & Applied Microbiology
Yuqing Zheng, Azucena Gracia, Lijiao Hu
Summary: Food safety certification has become an influential regulatory mechanism in the agri-food system, protecting consumers and producers from foodborne illnesses and economic losses. This study empirically examines the relationship between certification adoption and foodborne disease outbreaks in the United States and Europe. The findings show that certain certifications are negatively associated with the number of foodborne illnesses in both regions.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Microbiology
Lili Chen, Jikai Wang, Jiang Chen, Ronghua Zhang, Hexiang Zhang, Xiaojuan Qi, Yue He
Summary: This study analyzed the epidemiological characteristics of Vibrio parahaemolyticus outbreaks in Zhejiang Province and provided insights for targeted prevention and control of foodborne diseases. The results showed that from 2010 to 2022, a total of 383 outbreaks caused by Vibrio parahaemolyticus were reported, resulting in 4,382 illnesses, 326 hospitalizations, and 1 death. The majority of outbreaks occurred between July and September, and outbreaks associated with restaurants were the most common.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Multidisciplinary Sciences
Hexiang Zhang, Yunchang Guo, Lili Chen, Zhitao Liu, Junhua Liang, Mengmeng Shi, Fei Gao, Yunqi Song, Jiang Chen, Ping Fu
Summary: From 2010-2020, there were 19 outbreaks of fatal bongkrekic acid (BA) poisoning in China, resulting in 146 illnesses, 139 hospitalizations, and 43 deaths with a case-fatality rate of 29.5%. The majority of outbreaks (73.3%) occurred in South and Southwest China. Homemade fermented corn flour products, tremella, and sweet potato flour and corn flour products (jelly) were the main causes of early outbreaks, while novel vehicles like wet rice noodles and Auricularia auricula were associated with later outbreaks. Most outbreaks occurred at home (79.0%) or in restaurants (21.0%). Prohibiting traditional processed homemade fermented corn flour products and improving case identification and early treatment have led to a reduction in the case-fatality rate.
Article
Food Science & Technology
Leah Thompson, Jessie Vipham, Lyda Hok, Paul Ebner
Summary: Cambodia has made significant efforts to improve nutritional outcomes and food safety. The review examines food safety challenges in the country, focusing on foodborne disease outbreaks, research, regulatory structures, and gaps in knowledge or practices. The proposed framework aims to bridge food safety gaps by enhancing surveillance, intervention research, and understanding Cambodians' motivations for adopting food safety practices.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2021)
Review
Food Science & Technology
Trond Lovdal, Bjorn Tore Lunestad, Mette Myrmel, Jan Thomas Rosnes, Dagbjorn Skipnes
Summary: Seaweeds have a long history in the human diet in Asia and are becoming more popular in the western world. Edible seaweeds include various species of green, red, and brown macroalgae, which can be consumed fresh or processed. Ensuring microbiological food safety and quality of seaweed products is crucial, along with addressing the emerging trends and challenges in the industry such as antimicrobial resistance and legislation and guidelines.
Review
Biotechnology & Applied Microbiology
Tareq M. Osaili, Fayeza Hasan, Anas A. Al-Nabulsi, Amin N. Olaimat, Mutamed Ayyash, Reyad S. Obaid, Richard Holley
Summary: The popularity of salads has increased due to trends toward healthy living, vegetarianism, and busy schedules. However, it is important to take proper care of salads as they can become major sources of foodborne illness outbreaks if not handled correctly. This review examines the microbial quality of 'dressed' salads and discusses the sources of contamination, recorded illnesses/outbreaks, overall microbial quality, and available antimicrobial treatments. Noroviruses are the most frequently implicated in outbreaks. Prevention of produce contamination and enhanced hygiene vigilance at all levels of the food supply chain will have a major impact on reducing the risk of foodborne illnesses from salads.
Article
Infectious Diseases
Azam Ali Sher, Bahar E. Mustafa, Sue C. Grady, Joseph C. Gardiner, A. Mahdi Saeed
Summary: The study found that egg-based dishes were the most common food vehicle associated with SE outbreaks in the USA, followed by meat, vegetables, chicken, and dairy products. Despite eggs being the most common, other food items were also significantly associated with SE outbreaks in the USA. A significant proportion of SE outbreaks occurred in the Northeast region, followed by the South, West, and Midwestern regions.
INTERNATIONAL JOURNAL OF INFECTIOUS DISEASES
(2021)
Review
Food Science & Technology
Noemie Levy, Tiago Cravo Oliveira Hashiguchi, Michele Cecchini
Summary: Despite being largely preventable, foodborne diseases are still a major concern worldwide. Food safety policies in catering establishments, such as programs based on Hazard Analysis and Critical Control Points (HACCP), can effectively reduce microbial counts and potentially prevent foodborne diseases from occurring. However, more evidence is needed, as current studies have limitations.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Kelsey D. Meagher
Summary: By comparing E. coli outbreaks in the United States and Germany, this paper highlights the differences in national responses to foodborne disease outbreaks and how they are influenced by the understanding and response strategies of risk managers. The qualitative analysis of stakeholder interviews and archival documents reveals how social constructions of the E. coli risk interact with organizational dynamics to produce divergent policy outcomes, ultimately exposing modern societies to systemic vulnerabilities.
AGRICULTURE AND HUMAN VALUES
(2022)
Review
Microbiology
Carolina Luquez, Leslie Edwards, Chelsey Griffin, Jeremy Sobel
Summary: Foodborne botulism is caused by ingestion of food containing botulinum neurotoxin, with cases usually sporadic but outbreaks can occur. In the United States from 2001 to 2017, surveillance data, outbreaks affecting 10 or more people, and preparedness and response approaches in public health were examined.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Food Science & Technology
Olugbenga Ehuwa, Amit K. Jaiswal, Swarna Jaiswal
Summary: Salmonellosis is the second most reported gastrointestinal disorder in the EU caused by Salmonella-contaminated foods. Symptoms are severe and varied, with contamination of poultry, cattle, and other products being common. Efforts to control Salmonella are ongoing, but there is a need for stricter controls by the government and private sectors.
Article
Food Science & Technology
Lili Chen, Jikai Wang, Ronghua Zhang, Hexiang Zhang, Xiaojuan Qi, Yue He, Jiang Chen
Summary: The study analyzed the characteristics of bacterial foodborne disease outbreaks in Zhejiang Province, finding Vibrio parahaemolyticus and Salmonella to be the most common pathogens, with restaurants, staff canteens, and households being the main outbreak settings, and aquatic products and meat being the primary foods. Outbreaks caused by different pathogens varied in settings and food vehicles.
Article
Immunology
Brendan R. Jackson, Cheryl Tarr, Errol Strain, Kelly A. Jackson, Amanda Conrad, Heather Carleton, Lee S. Katz, Steven Stroika, L. Hannah Gould, Rajal K. Mody, Benjamin J. Silk, Jennifer Beal, Yi Chen, Ruth Timme, Matthew Doyle, Angela Fields, Matthew Wise, Glenn Tillman, Stephanie Defibaugh-Chavez, Zuzana Kucerova, Ashley Sabol, Katie Roache, Eija Trees, Mustafa Simmons, Jamie Wasilenko, Kristy Kubota, Hannes Pouseele, William Klimke, John Besser, Eric Brown, Marc Allard, Peter Gerner-Smidt
CLINICAL INFECTIOUS DISEASES
(2016)
Article
Microbiology
Yi Chen, Yan Luo, James Pettengill, Ruth Timme, David Melka, Matthew Doyle, Alikeh Jackson, Mickey Parish, Thomas S. Hammack, Marc W. Allard, Eric W. Brown, Errol A. Strain
JOURNAL OF CLINICAL MICROBIOLOGY
(2017)
Article
Multidisciplinary Sciences
Yi Chen, Yan Luo, Phillip Curry, Ruth Timme, David Melka, Matthew Doyle, Mickey Parish, Thomas S. Hammack, Marc W. Allard, Eric W. Brown, Errol A. Strain
Article
Immunology
Regis Pouillot, Karl C. Klontz, Yi Chen, Laurel S. Burall, Dumitru Macarisin, Matthew Doyle, Karen M. Bally, Errol Strain, Atin R. Datta, Thomas S. Hammack, Jane M. Van Doren
EMERGING INFECTIOUS DISEASES
(2016)
