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Proteins are leading culprits in foodborne disease outbreaks: CDC
Story Date: 7/1/2013
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Source: MEATINGPLACE, 6/28/13
Poultry, fish and beef lead the list of foods most often associated with foodborne disease outbreaks and illnesses, according to a new study from the U.S. Centers for Disease Control and Prevention that tallied up 20 years’ worth of data.
The analysis of 13,405 foodborne disease outbreaks reported by state and local health departments between 1998 and 2008 also found that outbreaks associated with leafy vegetables and dairy increased over the time period while those associated with eggs decreased.
The commodities implicated most commonly were poultry (18.9 percent), fish (18.6 percent) and beef (11.9 percent), CDC said.
The total outbreaks resulted in 273,120 reported cases of illness, 9,109 hospitalizations and 200 deaths.
The pathogen-commodity pairs most commonly responsible for outbreaks were scombroid toxin/histamine and fish (317 outbreaks), ciguatoxin and fish (172 outbreaks), Salmonella and poultry (145 outbreaks), and norovirus and leafy vegetables (141 outbreaks).
The pathogen-commodity pairs most commonly responsible for outbreak-related illnesses were norovirus and leafy vegetables (4,011 illnesses), Clostridium perfringens and poultry (3,452 illnesses), Salmonella and vine-stalk vegetables (3,216 illnesses), and Clostridium perfringens and beef (2,963 illnesses).
The findings underscore the importance of targeted prevention measures for the specific foods associated with the most outbreaks and illnesses, CDC said.
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