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Foods associated with food-borne illness outbreaks from 1990 through 2003

2006; Linguagem: Inglês

1541-9576

Caroline Smith DeWaal, Giselle Hicks, Kristina Barlow, Lucy Alderton, Leora Vegosen,

Listeria monocytogenes in Food Safety

SUMMARY Critical to the understanding of foodborne illness outbreaks is the identification of both the contaminated food item and the responsible pathogen, allowing traceback to the original source of contamination and subsequent intervention. The Center for Science in the Public Interest (CSPI) maintains a database of foodborne illness outbreaks categorized by food vehicle, compiled from sources including the Centers for Disease Control and Prevention, state health departments, and scientific journals. Between 1990 and 2003, the foods most commonly linked to outbreaks with identified vehicles were seafood (n = 899), produce (n = 554), poultry (n = 476), beef (n = 438), and eggs (n = 329). Multi-ingredient foods, including pizza and sandwiches, were linked to 812 outbreaks. Overall, 27% (1229/ 4486) of the outbreaks were attributed to meats, including beef, poultry, pork, and luncheon meats, while 66% (2954/4486) of outbreaks were linked to other food items. Seven percent (303/4486) were linked to multiple food vehicles. Our findings demonstrate the value of routinely linking outbreaks to specific foods and illustrate the importance of using a consistent, common-sense food categorization scheme for all food safety stakeholders. Food attribution and categorization allow consumers to more readily assess food safety hazards and provide better information on which to base policy decisions.