1 / 60

Agents of Foodborne Zoonoses

Agents of Foodborne Zoonoses. Illnesses caused by Campylobacter spp. Escherichia coli O157:H7 Salmonella 80-95% cases from these bacteria estimated to be foodborne; probably of animal origin FoodNet data ( repeat ) PulseNet: Molecular epidemiology Outbreaks and investigations

ervin
Download Presentation

Agents of Foodborne Zoonoses

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Agents of Foodborne Zoonoses • Illnesses caused by • Campylobacter spp. • Escherichia coli O157:H7 • Salmonella • 80-95% cases from these bacteria estimated to be foodborne; probably of animal origin • FoodNet data (repeat) • PulseNet: Molecular epidemiology • Outbreaks and investigations • Carriage by food animals and food • Risk

  2. Foodborne Diseases Active Surveillance Network (FoodNet) • Principal foodborne disease component of CDC's Emerging Infections Program • Active surveillance for foodborne diseases and related epidemiologic studies (PulseNet) to better understand the epidemiology of foodborne diseases in the United States. • “Active” surveillance system, meaning public health officials frequently contact laboratory directors to find new cases of foodborne diseases and report these cases electronically to CDC.

  3. FoodNet Disease Monitoring • Bacteria • Campylobacter • Escherichia coli O157 • Listeria monocytogenes • Salmonella • Shigella • Vibrio • Yersinia enterocolitica • Parasites • Cryptosporidium • Cyclospora • Viruses • Hepatitis A • Noroviruses

  4. FoodNet • 1995, FoodNet surveillance began in five locations: California, Connecticut, Georgia, Minnesota and Oregon • New York and Maryland in 1998, Tennessee in 2000, Colorado in 2001 and New Mexico in 2004). • The total population of the 2004 bacterial catchment is 44.5 million persons, or 15.1% of the United States population.

  5. Mead et al (1999)

  6. Reported and Estimated Illnesses: Foodborne pathogens--US Mead et al (1999)

  7. Foodborne Disease - US (1998-2002)(Reported) (Estimated) From FoodNet and Mead et al (1999)

  8. Relative Rates vs 1996-1998 Baseline Vibrio Salmonella O157 Campylobacter Listeria http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5714a2.htm

  9. Outbreaks 1998-2002 After FoodNet

  10. After FoodNet

  11. Campylobacteriosis

  12. FoodNet

  13. Foodborne Illness Cases(Top 10 Salmonella Serotypes) FoodNet

  14. Frequency of some Salmonella Serotypes Isolated from some Commodities www.fsis.usda.gov/PDF/Serotypes_Profile_Salmonella_Tables_&_Figures.pdf

  15. Kimura et al (2004)

  16. Foodborne Disease Outbreak Investigations • Reported foodborne outbreaks (FoodNet) • Subtyping • PulseNet • E. coli O157:H7 • Hamburger • Spinach • Salmonella • Peanuts • Pistachios(3/30), spices (4/2) • Campylobacter • Poultry

  17. Reported Outbreaks and Cases—US (1998)

  18. Subtyping Issues • ID cases likely to be part of an outbreak • Eliminate sporadic cases (background noise) • Difficult to select appropriate method • Tenover et al. (1997) • Salmonella • Bender et al (2001) • McQuiston et al (2004) • E. coli O157:H7 • Samadpour (1995) • Campylobacter • Manning et al (2003)

  19. Some Methods Used for Typing E. coli O157:H7 Strains

  20. How Does PulseNet Work? • PFGE • Pattern  electronic database at local, state or federal level • Uploaded to national database at CDC • CDC searches for clusters of patterns • Local cluster searches • Clusters posted to Listserve.

  21. Changes in Outbreaks • Food consumption and practices in US have changed during the past 20 years • Shift from the typical point source, or “church supper” outbreak, which is relatively easy to detect to the more diffuse, widespread outbreaks that occur over many communities with only a few illnesses in each community.

  22. Changes in Outbreaks Continued • Large food producing facilities that disseminate products throughout the country • Some few outbreaks that some low level contamination of food products • Products are distributed among many states • Only a few illnesses occur in each community, • New laboratory and statistical tools, such as PulseNet and the surveillance outbreak detection algorithm (SODA), impact ability to identify and investigate these new types of outbreaks

  23. How does subtyping help in epidemiologic investigations? • Identifies cases within an outbreak • Distinguishes outbreak cases from concurrent sporadic cases • Reduces misclassification • Detects outbreaks through surveillance • Links apparently sporadic cases • Cases may be too widely dispersed to detect • Organism too common to notice small increase • Identifies related cases and separates them from unrelated ones • DNA “fingerprinting” methods have greatly increased sensitivity of subtyping

  24. Increases sensitivity of outbreak detection Number of Outbreaks/Year Rangel, J.M. et al. Emerg. Infect. Dis. 11: 603-609 (2005)

  25. 1993 Western States E. coli O157 Outbreak 732 cases 4 deaths outbreak detected 1993 Meat recall 39 d outbreak detected 2002 18 d Swaminathan

  26. Occurence in Food Products • E. coli O157:H7 • Beef • Fruits and vegetables • Salmonella • Poultry, beef, hogs • Eggs, fruits, vegetables, nuts • Campylobacter • Poultry

  27. Fresh Produce Outbreaks--US (1977-1999) Sivapalasingam et al. (2004)

  28. Some Pathogenic E. coli(Simplified) Verotoxin = Shigatoxin E. coli LT/ST enterotoxigenic stx+ EHEC O157:H7 eae+

  29. stx Assay on Vero Cells Control Filtrate Speirs et al (1977)

  30. E. coli O157:H7 Outbreak--1993 • Western states • >500 laboratory-confirmed infections • 4 deaths • O157:H7 known in hamburger since 1982 • Wells et al. (1983) • Prompted FSIS to declare O157:H7 an adulterant in raw ground beef (1994) • Product often undercooked

  31. Leafy Greens Outbreaks Buchanan

  32. MMWR

  33. MMWR

  34. Sarwari et al. (2001)

  35. Broilers 1998-2000 Ground Turkey Hogs Ground Beef Rigney et al. (2004)

  36. SalmonellaFarm and Processing Plant McCrea et al. (2006)

  37. Heinitz et al (2000)

  38. CampylobacterFarm and Processing Plant Strains McCrea et al. (2006)

  39. Campylobacter Prevalence (US) Chicken Carcass Rinses 2004 2003 Outbreaks Top: Stern and Pretanik (2006); Bottom: FoodNet

  40. Campylobacter Prevalence (US)Chicken Carcass Rinses Stern and Pretanik (2006)

  41. Risk Factors • Mostly exposure to food • Exposure to animals

  42. Risk Factors S. enterica serotype Enteritidis (FoodNet 02-03) Marcus et al. (2006)

  43. Friedman et al (2004)

  44. Transfer of Campylobacter Luber et al. (2006)

  45. E. coli O157:H7 Risk Factors(FoodNet 1999-2000) Voetsch et al (2006)

  46. Peanut Outbreak – 2008-09

  47. FDA Press ReleaseJanuary 12, 2009 • Salmonella recovered from King Nut peanut butter • Minnesota Dept. Agriculture lab results • Genetic match to national cases • Strain associated with 30 illnesses in MN • About 500 cases nationwide • Distributed to 7 states • Distributed in MN to: • Long-term care facilities • Hospitals • Schools • Universities • Restaurants • Delicatessens • Cafeteria • Bakeries

More Related