United States Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD 20740, USA.
Food Microbiol. 2013 Dec;36(2):456-64. doi: 10.1016/j.fm.2013.04.014. Epub 2013 Apr 28.
This review identified fourteen reported illness outbreaks attributed to consumption of pathogen-contaminated spice during the period 1973-2010. Countries reporting outbreaks included Canada, Denmark, England and Wales, France, Germany, New Zealand, Norway, Serbia, and the United States. Together, these outbreaks resulted in 1946 reported human illnesses, 128 hospitalizations and two deaths. Infants/children were the primary population segments impacted by 36% (5/14) of spice-attributed outbreaks. Four outbreaks were associated with multiple organisms. Salmonella enterica subspecies enterica was identified as the causative agent in 71% (10/14) of outbreaks, accounting for 87% of reported illnesses. Bacillus spp. was identified as the causative agent in 29% (4/10) of outbreaks, accounting for 13% of illnesses. 71% (10/14) of outbreaks were associated with spices classified as fruits or seeds of the source plant. Consumption of ready-to-eat foods prepared with spices applied after the final food manufacturing pathogen reduction step accounted for 70% of illnesses. Pathogen growth in spiced food is suspected to have played a role in some outbreaks, but it was not likely a contributing factor in three of the larger Salmonella outbreaks, which involved low-moisture foods. Root causes of spice contamination included contributions from both early and late stages of the farm-to-table continuum.
本综述确定了 1973 年至 2010 年间因食用受病原体污染的香料而导致的 14 起报告的疾病暴发。报告暴发的国家包括加拿大、丹麦、英格兰和威尔士、法国、德国、新西兰、挪威、塞尔维亚和美国。这些暴发共导致 1946 例报告的人类疾病、128 例住院和 2 例死亡。受影响的主要人群是婴儿/儿童，占香料相关暴发的 36%（5/14）。有 4 起暴发与多种病原体有关。肠炎沙门氏菌亚种肠炎被确定为 71%（10/14）暴发的病原体，占报告病例的 87%。芽孢杆菌被确定为 29%（4/10）暴发的病原体，占病例的 13%。71%（10/14）的暴发与被归类为源植物的果实或种子的香料有关。食用在最终食品加工病原体减少步骤后添加香料制备的即食食品占 70%的病例。在一些暴发中，怀疑香料中的病原体生长起了作用，但在涉及低水分食品的三起较大的沙门氏菌暴发中，这并不是一个促成因素。香料污染的根本原因包括从农场到餐桌连续体的早期和晚期阶段的贡献。
