Zablotsky Kufel J.S.,Food Safety and Inspection Service
American Journal of Public Health
Objectives: We evaluated the relationship between local food protection capacity and service provision in Maryland's 24 local food protection programs (FPPs) and incidence of foodborne illness at the county level. Methods: We conducted regression analyses to determine the relationship between foodborne illness and local FPP characteristics. We used the Centers for Disease Control and Prevention's FoodNet and Maryland Department of Health and Mental Hygiene outbreak data set, along with data on Maryland's local FPP capacity (workforce size and experience levels, budget) and service provision (food service facility inspections, public notification programs). Results: Countieswith higher capacity, such as larger workforce, higher budget, and greater employee experience, had fewer foodborne illnesses. Counties with better performance and county-level regulations, such as high food service facility inspection rates and requiring certified foodmanager programs, respectively, had lower rates of illness. Conclusions: Counties with strong local food protection capacity and services can protect the public from foodborne illness. Research on public health services can enhance our understanding of the food protection infrastructure, and the effectiveness of food protection programs in preventing foodborne illness. Source
Ward T.J.,Bacterial Foodborne Pathogens and Mycology Research Unit |
Usgaard T.,Bacterial Foodborne Pathogens and Mycology Research Unit |
Evans P.,Food Safety and Inspection Service
Applied and Environmental Microbiology
A 30-probe assay was developed for simultaneous classification of Listeria monocytogenes isolates by lineage(I to IV) major serogroup (4b1/2b1/2aand 1/2c) and epidemic clone (EC) type (ECI ECIa ECII and ECIII). The assay was designed to facilitate rapid strain characterization and the integration of subtype data into risk-based inspection programs. © 2010, American Society for Microbiology. Source
Gould L.H.,Centers for Disease Control and Prevention |
Mody R.K.,Centers for Disease Control and Prevention |
Ong K.L.,Centers for Disease Control and Prevention |
Clogher P.,Connecticut Emerging Infections Program |
And 7 more authors.
Foodborne Pathogens and Disease
Background: Shiga toxin-producing Escherichia coli (STEC) are an important cause of diarrhea and the major cause of postdiarrheal hemolytic uremic syndrome. Non-O157 STEC infections are being recognized with greater frequency because of changing laboratory practices. Methods: Foodborne Diseases Active Surveillance Network (FoodNet) site staff conducted active, population-based surveillance for laboratory-confirmed STEC infections. We assessed frequency and incidence of STEC infections by serogroup and examined and compared demographic factors, clinical characteristics, and frequency of international travel among patients. Results: During 2000-2010, FoodNet sites reported 2006 cases of non-O157 STEC infection and 5688 cases of O157 STEC infections. The number of reported non-O157 STEC infections increased from an incidence of 0.12 per 100,000 population in 2000 to 0.95 per 100,000 in 2010; while the rate of O157 STEC infections decreased from 2.17 to 0.95 per 100,000. Among non-O157 STEC, six serogroups were most commonly reported: O26 (26%), O103 (22%), O111 (19%), O121 (6%), O45 (5%), and O145 (4%). Non-O157 STEC infections were more common among Hispanics, and infections were less severe than those caused by O157 STEC, but this varied by serogroup. Fewer non-O157 STEC infections were associated with outbreaks (7% versus 20% for O157), while more were associated with international travel (14% versus 3% for O157). Conclusions: Improved understanding of the epidemiologic features of non-O157 STEC infections can inform food safety and other prevention efforts. To detect both O157 and non-O157 STEC infections, clinical laboratories should routinely and simultaneously test all stool specimens submitted for diagnosis of acute community-acquired diarrhea for O157 STEC and for Shiga toxin and ensure that isolates are sent to a public health laboratory for serotyping and subtyping. © Mary Ann Liebert, Inc. Source
Guo C.,Food Safety and Inspection Service |
Hoekstra R.M.,National Center for Emerging and Zoonotic Infectious Diseases |
Schroeder C.M.,Food Safety and Inspection Service |
Pires S.M.,Technical University of Denmark |
And 12 more authors.
Foodborne Pathogens and Disease
Mathematical models that estimate the proportion of foodborne illnesses attributable to food commodities at specific points in the food chain may be useful to risk managers and policy makers to formulate public health goals, prioritize interventions, and document the effectiveness of mitigations aimed at reducing illness. Using human surveillance data on laboratory-confirmed Salmonella infections from the Centers for Disease Control and Prevention and Salmonella testing data from U.S. Department of Agriculture Food Safety and Inspection Service's regulatory programs, we developed a point-of-processing foodborne illness attribution model by adapting the Hald Salmonella Bayesian source attribution model. Key model outputs include estimates of the relative proportions of domestically acquired sporadic human Salmonella infections resulting from contamination of raw meat, poultry, and egg products processed in the United States from 1998 through 2003. The current model estimates the relative contribution of chicken (48%), ground beef (28%), turkey (17%), egg products (6%), intact beef (1%), and pork (<1%) across 109 Salmonella serotypes found in food commodities at point of processing. While interpretation of the attribution estimates is constrained by data inputs, the adapted model shows promise and may serve as a basis for a common approach to attribution of human salmonellosis and food safety decision-making in more than one country. © Copyright 2011, Mary Ann Liebert, Inc. 2011. Source
Crawled News Article
"The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) finalized a new rule Monday that will require all producers of raw ground beef to keep records of where the meat has come from. The rule aims to help FSIS improve it’s ability to determine the source of foodborne illnesses linked to ground beef, and by doing more quickly stop the outbreak from spreading when it occur. The agency said outbreak investigations are hindered when retail stores produce ground beef by mixing product from various sources, but fail to keep clear records that would allow investigators to determine which supplier produced the unsafe product."