Centre for Foodborne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada N1H 8J1.
Alberta Health Services, Edmonton, Alberta, Canada T5J 2Y2.
J Food Prot. 2019 Sep;82(9):1532-1538. doi: 10.4315/0362-028X.JFP-19-005.
Contaminated beef is a known vehicle of O157:H7 infection, although more attention is given to the control of O157:H7 in ground, rather than whole-cut, beef products. In September 2012, an investigation was initiated at an Alberta, Canada, beef plant after the detection of O157:H7 in two samples of trim cut from beef originating from this plant. Later in September 2012, Alberta Health Services identified five laboratory-confirmed infections of O157:H7, and case patients reported eating needle-tenderized beef steaks purchased at a store in Edmonton, Alberta, produced with beef from the Alberta plant. In total, 18 laboratory-confirmed illnesses in Canada in September and October 2012 were linked to beef from the Alberta plant, including the five individuals who ate needle-tenderized steaks purchased at the Edmonton store. A unique strain of O157:H7, defined by molecular subtyping and whole genome sequencing, was detected in clinical isolates, four samples of leftover beef from case patient homes, and eight samples of Alberta plant beef tested by industry and food safety partners. Investigators identified several deficiencies in the control of O157:H7 at the plant; in particular, the evaluation of, and response to, the detection of O157 in beef samples during routine testing were inadequate. To control the outbreak, 4,000 tons of beef products were recalled, making it the largest beef recall in Canadian history. This outbreak, in combination with similar outbreaks in the United States and research demonstrating that mechanical tenderization can transfer foodborne pathogens present on the surface into the interior of beef cuts, prompted amendments to Canada's Food and Drug Regulations requiring mechanically tenderized beef to be labeled as such and to provide safe cooking instructions to consumers. A detailed review of this event also led to recommendations and action to improve the safety of Canada's beef supply.
受污染的牛肉是 O157:H7 感染的已知载体,尽管人们更加关注控制地面而非整块牛肉产品中的 O157:H7。2012 年 9 月,在加拿大艾伯塔省的一家牛肉厂检测到两批源自该厂的切块牛肉中有 O157:H7 后,该厂启动了一项调查。2012 年 9 月晚些时候,艾伯塔省卫生服务局确定了五例 O157:H7 的实验室确诊感染病例,病例患者报告在艾伯塔省埃德蒙顿市的一家商店购买的经针刺嫩化的牛排中食用了来自该省工厂的牛肉。2012 年 9 月和 10 月,加拿大共有 18 例实验室确诊的疾病与艾伯塔省工厂的牛肉有关,其中包括五名食用了在埃德蒙顿商店购买的针刺嫩化牛排的个体。在临床分离株、四名病例患者家中剩余牛肉样本和工业和食品安全合作伙伴测试的 8 个艾伯塔省工厂牛肉样本中,检测到一种独特的 O157:H7 菌株,该菌株通过分子亚型和全基因组测序定义。调查人员发现工厂在控制 O157:H7 方面存在几个缺陷;特别是,在常规检测中,对牛肉样本中 O157 的检测评估和反应不足。为了控制疫情,召回了 4000 吨牛肉产品,这是加拿大历史上规模最大的牛肉召回事件。这次疫情爆发,加上美国类似的疫情爆发和研究表明,机械嫩化可以将表面存在的食源性病原体转移到牛肉切块的内部,促使加拿大对《食品和药品法规》进行了修订,要求机械嫩化的牛肉必须贴上标签,并向消费者提供安全的烹饪说明。对这一事件的详细审查还提出了建议并采取了行动,以提高加拿大牛肉供应的安全性。