An Approach to Describe Salmonella Serotypes of Concern for Outbreaks: Using Burden and Trajectory of Outbreak-related Illnesses Associated with Meat and Poultry

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2024-07-18 DOI:10.1016/j.jfp.2024.100331

Katherine E. Marshall, Zhaohui Cui, Brigette L. Gleason, Cassie Hartley, Matthew E. Wise, Beau B. Bruce, Patricia M. Griffin

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引用次数: 0

Abstract

Over 40% of all U.S. Salmonella illnesses are attributed to consumption of contaminated meat and poultry products each year. Determining which serotypes cause the most outbreak illnesses associated with specific meat and poultry types can inform prevention measures. We developed an approach to categorize serotypes using outbreak illness burden (high, moderate, low) and trajectory (increased, stable, decreased). We used data from 192 foodborne Salmonella outbreaks resulting in 7,077 illnesses, 1,330 hospitalizations, and 9 deaths associated with chicken, turkey, beef, or pork during 2012–2021. We linked each meat and poultry type to 1–3 serotypes that we categorized as high outbreak illness burden and increased trajectory during 2021. Calculation and public display of outbreak illness burden and trajectory annually could facilitate the prioritization of serotypes for prevention by federal and state health and regulatory agencies and by the meat and poultry industry.

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一种描述沙门氏菌血清型的方法：利用与肉类和家禽有关的疫情相关疾病的负担和轨迹。

美国每年有 40% 以上的沙门氏菌疾病是由于食用了受污染的肉类和家禽产品所致。确定哪些血清型会导致与特定肉类和禽类相关的最多爆发性疾病，可以为预防措施提供依据。我们开发了一种方法，利用疫情疾病负担（高、中、低）和轨迹（增加、稳定、减少）对血清型进行分类。我们使用了 2012-2021 年间 192 起食源性沙门氏菌疫情的数据，这些疫情导致 7077 人患病，1330 人住院治疗，9 人死亡，分别与鸡肉、火鸡肉、牛肉或猪肉有关。我们将每种肉类和家禽与 1-3 种血清型联系起来，并将其归类为 2021 年期间爆发疾病负担较高且呈上升趋势的血清型。每年对疫情疾病负担和轨迹进行计算和公开展示，有助于联邦、州卫生和监管机构以及肉类和家禽行业确定优先预防的血清型。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.