1 Animalia-Norwegian Meat and Poultry Research Center , Oslo, Norway .
2 Department of Food Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León , León, Spain .
Foodborne Pathog Dis. 2018 Oct;15(10):598-611. doi: 10.1089/fpd.2017.2393. Epub 2018 Jun 29.
Our investigation focused on foodborne outbreaks related to meat and meat products, published in peer-reviewed journals in the period 1980-2015. Most of the outbreaks, investigated in this study, were caused by Escherichia coli and Salmonella, causing 33 and 21 outbreaks, respectively, mostly in Europe and the United States. In the E. coli outbreaks, the total number of reported cases was 1966, of which 1543 were laboratory confirmed. The number of cases requiring hospitalization was 476, of whom 233 cases had a hemolytic-uremic syndrome (HUS), and the reported deaths were 32. All of the E. coli outbreaks, except four, were caused by serovar O157:H7. The other four outbreaks were caused by the following serovars: O111:H8, O26:H11, O111, and O103:H25. Fresh processed meat products were the category most frequently implicated. In the Salmonella outbreaks, the total number of all reported cases was 2279, of whom 1891 were laboratory confirmed. The number of reported cases requiring hospitalization was 94, and seven were reported dead. Regarding Salmonella, eight serovars caused those outbreaks. The most common serovar causing Salmonella-related outbreaks was Salmonella Typhimurium. The food category most frequently implicated in those outbreaks was raw-cured fermented sausages. Other organisms linked to meat-associated outbreaks, but less frequently reported, were Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Clostridium botulinum, and Listeria monocytogenes. Issues of the burden of outbreaks, the challenges of comparing global outbreaks, food attribution, and how the meat industry works to meet consumer demands while maintaining food safety are discussed.
我们的调查重点是 1980 年至 2015 年期间在同行评审期刊上发表的与肉类和肉类产品有关的食源性疾病暴发。在本研究中调查的大多数暴发是由大肠杆菌和沙门氏菌引起的，分别导致 33 起和 21 起暴发，主要发生在欧洲和美国。在大肠杆菌暴发中，报告的病例总数为 1966 例，其中 1543 例为实验室确诊病例。需要住院治疗的病例数为 476 例，其中 233 例为溶血尿毒综合征（HUS），报告的死亡人数为 32 人。除了四起暴发外，所有的大肠杆菌暴发均由血清型 O157：H7 引起。另外四起暴发由以下血清型引起：O111：H8、O26：H11、O111 和 O103：H25。新鲜加工的肉类产品是最常涉及的类别。在沙门氏菌暴发中，报告的所有病例总数为 2279 例，其中 1891 例为实验室确诊病例。报告需要住院治疗的病例数为 94 例，报告死亡 7 例。关于沙门氏菌，有 8 个血清型引起了这些暴发。引起沙门氏菌相关暴发最常见的血清型是肠炎沙门氏菌。最常涉及这些暴发的食品类别是生腌发酵香肠。其他与肉相关的暴发有关但报告较少的病原体是金黄色葡萄球菌、蜡样芽胞杆菌、产气荚膜梭菌、肉毒梭菌和单核细胞增生李斯特菌。讨论了暴发负担问题、全球暴发比较的挑战、食品归因以及肉类行业如何在满足消费者需求的同时保持食品安全的问题。
