Search Results (182)

Food-borne botulism is a rare but serious disease caused by ingestion of botulinum neurotoxin pre-formed in food by Clostridium botulinum. Between 2006 and 2009, no foodborne botulism cases were reported in the UK. However, the period from 2010 to 2024 saw 13 cases, encompassing seven separate incidents and two outbreaks, with no reported fatalities. Cases were predominantly linked to imported, home-made, and artisanal foods, occasionally to commercial products. Diagnostic and public health challenges include delayed clinical diagnosis, delayed sample collection, inadequate specimen volumes, and the frequent unavailability of suspected food sources, hampering epidemiological investigations. The UK has an extremely low incidence of foodborne botulism with an estimated rate of 0.001 cases per 100,000 people per year, but despite this low occurrence, food botulism remains a public health emergency as it requires timely treatment and rapid reactive intervention to be undertaken by multiple regulatory agencies. Continuous professional training of medical staff, up-to-date clinical guidance, rapid diagnostic, and food investigations are essential for optimising patient outcomes and prevention. Full article

Botulism is a severe muscle paralysis disease mediated by the botulinum toxin. Here, we reported a foodborne botulism case caused by Clostridium botulinum subtype A5(b3) from self-packaged vacuum spicy rabbit heads. Treatment for this case was delayed due to misdiagnosis and insufficient diagnostic capacity in three hospitals, which resulted in progressive clinical deterioration, and eventually, the patient was transferred to Shandong Public Health Clinical Center for specialized therapy. The case was suspected as foodborne botulism by the Qilu Medical-Prevention Innovation Integration pathway and multi-disciplinary consultation. An epidemiological investigation and laboratory confirmation revealed that the botulinum neurotoxin originated from vacuum-packaged spicy rabbit heads distributed via interprovincial cold chain logistics. After treatment with botulism antiserum, the patient’s condition significantly improved, and they were discharged after recovery. We revealed that this foodborne botulism outbreak was caused by the Clostridium botulinum A5(b3) subtype from food by whole-genome sequencing and SNP typing. All the strains belonged to Group I carrying the botulinum neurotoxin gene classified as the ha cluster. Toxin A was confirmed by MBA and other methods, while toxin B was non-functional due to the truncated bont/B gene. Other virulence genes and antibiotic resistance genes were also detected. Our findings indicate that self-packaged vacuum meat products represent an emerging risk factor for botulism transmission when stored improperly. Importantly, the recurrent misdiagnosis in this case underscored the urgent need to enhance the training of healthcare professionals in medical institutions to improve the diagnostic accuracy and clinical management of botulism. Full article

Vibrio parahaemolyticus is a prevalent pathogen responsible for foodborne diseases in coastal regions. Understanding its dynamic relationship with various meteorological and marine factors is crucial for predicting outbreaks of bacterial foodborne illnesses. This study analyzes the occurrence of V. parahaemolyticus-induced foodborne illness in Zhejiang Province, China, from 2014 to 2018, using an 8-day time unit based on the temporal characteristics of marine products. The detection rate of V. parahaemolyticus exhibited a distinct cyclical pattern, peaking during the summer months. Meteorological and marine factors showed varying lag effects on the detection of V. parahaemolyticus, with specific lag periods as follows: sunshine duration (3 weeks), air temperature (3 weeks), total precipitation (8 weeks), relative humidity (7 weeks), sea surface temperature (1 week), and sea surface salinity (8 weeks). The SARIMAX model, which incorporates both marine and climatic factors, was developed to facilitate short-term forecasts of V. parahaemolyticus detection rates in coastal cities. The model’s performance was evaluated, and the actual values consistently fell within the 95% confidence interval of the predicted values, with a mean absolute error (MAE) of 0.047, indicating high accuracy. This framework provides both theoretical and practical insights for predicting and preventing future foodborne disease outbreaks. These findings can support food industry stakeholders—such as seafood suppliers, restaurants, regulatory agencies, and healthcare institutions—in anticipating high-risk periods and implementing targeted measures. These include enhancing cold chain management, conducting timely seafood inspections, strengthening cross-contamination controls during seafood processing, dynamically adjusting market surveillance intensity, and improving hygiene practices. In addition, hospitals and local health departments can use the model’s forecasts to allocate medical resources such as beds, medications, and staff in advance to better prepare for seasonal surges in foodborne illness. Full article

The complexity of tracing foodborne pathogens in the food chain has increased significantly due to the long and complicated chain, the involvement of numerous links, and the presence of various types of pathogens at different stages and environments. Traditional typing techniques are not sufficient to meet the requirements of tracing pathogens in the food chain. Whole-Genome Sequencing (WGS) has gradually become an important technological tool for characterizing and tracing pathogens in the food chain due to comprehensive information, speed, and superior discriminatory power. This paper provides an overview of the advantages of WGS and its application in foodborne pathogen traceability. This paper focused on foodborne pathogen contamination pathways during the processing of animal foods in commercial restaurant kitchens and the potential contamination of milk, milk powder, and other dairy products by pathogens during processing in the dairy industry chain and environments. Improper handling practices during meat processing (i.e., using cloths, washing hands without soap, and cleaning boards with knives) were a critical point of foodborne pathogen cross-contamination in commercial kitchen premises. However, in dairy products, contamination of pathogens in raw milk was the main cause of foodborne disease outbreaks. Therefore, preventing the contamination of pathogens in food should not only be focused on hygiene measures during processing and in environments but also on the quality and hygiene of raw materials to prevent the spread of foodborne pathogens throughout the entire production chain. Further, Whole-Metagenome Sequencing and DNA sequence markers are considered to be the future direction of WGS. The purpose of this work is to promote the wider application of WGS during the processing of meat and dairy products and provide theoretical support for the rapid investigation and accurate traceability of foodborne pathogen outbreaks in food. Full article

Food contamination by pathogenic and spoilage bacteria causes approximately 47 million cases of foodborne diseases in the United States and leads to tons of food spoilage, worsening the food loss situation worldwide. In addition, conventional preservation treatments implemented in the food industry decrease food’s nutritional and organoleptic quality. Therefore, there is a need for new alternatives to counteract food contamination without altering its characteristics. Endolysins are a promising strategy due to their unique properties, such as host specificity, synergism with other antibacterial agents, mode of action, and low probability of resistance development. These characteristics differentiate them from other antibacterial agents used in the food industry. Endolysins are enzymes produced by bacteriophages during the process of bacterial infection and lysis. This review describes the advances related to endolysin application systems in food, considering their potential for food safety and an overview of the application conditions according to the type of food and bacteria to be controlled. We also highlight the need for new studies on endolysin encapsulation and prolongation of the action time in cases of outbreaks that allow obtaining key information to improve the application of endolysins in different food matrices during food processing and storage Full article

Cryptosporidium is a significant cause of foodborne outbreaks. The 60 kDa glycoprotein gene (gp60) is most often used for subtyping Cryptosporidium species but is not always sufficient for defining clusters and infections sources. The Multilocus Variable-Number Tandem-Repeat Analysis (MLVA) scheme has been developed to better differentiate between subtypes. A cryptosporidiosis outbreak, with 35 cases, was detected in Finland in September 2022. At the same time, in Sweden, three cryptosporidiosis outbreaks, with 107 cases, were detected, leading to international collaboration. In both countries, salad mixes were suspected as being the outbreak source. In the Finnish outbreak, the suspected salad mixes were produced in Sweden. In the Swedish outbreaks, salad mixes from two different producers were suspected. Twenty-nine patient samples which were positive for Cryptosporidium parvum (11 from Finland and 18 from Sweden) were sent for MLVA. The Finnish outbreak samples had different gp60 subtypes and MLVA profiles compared to the Swedish samples. In our investigation, MLVA differentiated C. parvum subtypes in more detail than gp60 typing. MLVA suggested no connection between the Finnish and Swedish outbreaks. A traceback investigation supported this conclusion. To detect outbreaks and identify infection sources, the timely subtyping of patient samples is crucial and should be implemented in routine surveillance and outbreak investigations. Full article

Foodborne diseases (FBDs) represent a significant public health concern, particularly in regions like Central America and the Caribbean (CAC), where surveillance gaps due to a lack of resources, knowledge, and technical abilities hinder control over outbreaks. This review investigates the bacterial pathogens responsible for FBDs, their prevalence, management challenges, and prevention strategies. This systematic review followed PRISMA guidelines, focusing on bacterial FBDs in CAC from 2000 to 2024. PubMed and Google Scholar were used as primary databases, supported by other sources to identify relevant studies. Inclusion criteria encompassed studies focusing on bacterial pathogens, prevalence, risk factors, and surveillance practices. Out of the 509 studies initially identified, 35 met the inclusion criteria. The most prevalent pathogens were Salmonella spp., Escherichia coli, Campylobacter spp., and Aliarcobacter spp., with contamination often associated with poultry, eggs, and vegetables. Key challenges included inadequate surveillance systems, limited resources, and inconsistent reporting practices. A more significant investment in pathogen monitoring, documentation, and education, along with technologies like whole-genome sequencing (WGS), is crucial. Institutional and governmental funding is vital to improve surveillance and strengthen regional risk analysis. Full article

Salmonellosis is the second most common foodborne bacterial gastroenteritis in humans in Finland and worldwide. In Finland, a national salmonella control program covering cattle, pigs, and poultry, as well as the meat and eggs obtained from them, has been in place since the country joined the EU in 1995. To identify trends in the incidence of salmonellosis and to reflect on their causes, we analyzed Salmonella case data from the Finnish Infectious Disease Register (FIDR) from 1995 to 2022 and outbreak data from the national food and waterborne outbreak register (the FWO register) in the period 2010–2022. From 1995–1999 to 2015–2019, the incidence of salmonellosis decreased by 66% and 63% for domestic and travel-related cases, respectively. Most salmonellosis cases (72%) were travel-related, and, of them, 27% were infected in Southeast Asia. The most common serovars were S. Typhimurium and S. Enteritidis (38% and 19% of domestic cases, and 7% and 39% of travel-related cases). During 2010–2022, Salmonella sp. was reported as a cause in 31 foodborne outbreaks. In 14 of them, the source was identified at foodstuff level, and 12 sources were of foreign origin. The results of this study indicate that the national salmonella control program may have prevented domestic human infections in Finland. Full article

Foodborne diseases are a growing public health problem worldwide, and chemical foodborne disease outbreaks (FBDOs) often have serious consequences. This study aimed to explore the epidemiological characteristics of chemical FBDOs in Zhejiang Province, China, and propose targeted prevention and control measures. Descriptive statistical methods were used to analyze chemical FBDO data collected from the Foodborne Disease Outbreaks Surveillance System in Zhejiang Province from 2011 to 2023. From 2011 to 2023, 74 chemical FBDOs were reported in Zhejiang Province, resulting in 461 cases, 209 hospitalizations, and one death. In contrast to other types of FBDOs, the percentage of hospitalized cases in chemical FBDOs was the highest (45.34%) (chi-square = 1047.9, p < 0.001). Outbreaks caused by nitrite accounted for the largest percentage (56.76%), followed by lead (17.57%). Outbreaks caused by nitrite occurred mainly in households (27), followed by restaurants (6), street stalls (5), and work canteens (3). Among all nitrite-related outbreaks, 59.52% (25/42) were caused by cooking food where it was used as a common seasoning, 26.19% (11/42) by eating pickled vegetables, 7.14% (3/42) by eating cooked meat products, and 4.76% (2/42) by eating grain products. Outbreaks caused by the misuse of nitrite in cooking mainly occurred in households (68%, 17/25), street stalls (16%, 4/25), work canteens (8%, 2/25), and restaurants (8%, 2/25). Outbreaks caused by eating pickled vegetables occurred mainly in households (90.91%, 10/11), and one outbreak occurred in a work canteen. Outbreaks caused by lead (n = 13) occurred in households, and liquor was involved in 12 outbreaks where they were caused by residents consuming yellow rice wine stored in tin pots. In view of the frequent outbreaks of chemical foodborne diseases in our province from 2011 to 2023, a variety of prevention and control measures were proposed based on the research results of the temporal and regional distribution, food and food establishments involved, and the etiological agents of the chemical FBDOs. However, the effectiveness of these recommendations needs to be further verified and studied. In general, public health institutions should further strengthen the surveillance and health education of the population. Individuals should store toxic chemicals, such as nitrates, pesticides, and rodenticides correctly to avoid poisoning by ingestion. In view of the chemical FBDOs caused by food in the catering and distribution links, relevant departments should strengthen targeted supervision. Full article

Infectious diseases resulting from unsafe food consumption are a global concern. Despite recent advances and control measures in the food industry aimed at fulfilling the growing consumer demand for high-quality and safe food products, infection outbreaks continue to occur. This review stands out by providing an overview of post-harvest food decontamination methods against some of the most important bacterial foodborne pathogens, with particular focus on the advantages and challenges of using phages, including their most recent post-harvest applications directly to food and integration into active food packaging systems, highlighting their potential in providing safer and healthier food products. The already approved commercial phage products and the numerous available studies demonstrate their antibacterial efficacy against some of the most problematic foodborne pathogens in different food products, reinforcing their possible use in the future as a current practice in the food industry for food decontamination. Moreover, the incorporation of phages into packaging materials holds particular promise, providing protection against harsh conditions and enabling their controlled and continuous release into the food matrix. The effectiveness of phage-added packaging materials in reducing the growth of pathogens in food systems has been well-demonstrated. However, there are still some challenges associated with the development of phage-based packaging systems that need to be addressed with future research. Full article

Foodborne illnesses represent a significant global health challenge, causing substantial morbidity and mortality. Conventional surveillance methods, such as laboratory-based reporting and physician notifications, often fail to enable early detection, prompting the exploration of innovative solutions. Social media platforms, combined with machine learning (ML), offer new opportunities for real-time monitoring and outbreak analysis. This systematic review evaluated the role of social networks in detecting and managing foodborne illnesses, particularly through the use of ML techniques to identify unreported events and enhance outbreak response. This review analyzed studies published up to December 2024 that utilized social media data and data mining to predict and prevent foodborne diseases. A comprehensive search was conducted across PubMed, EMBASE, CINAHL, Arxiv, Scopus, and Web of Science databases, excluding clinical trials, case reports, and reviews. Two independent reviewers screened studies using Covidence, with a third resolving conflicts. Study variables included social media platforms, ML techniques (shallow and deep learning), and model performance, with a risk of bias assessed using the PROBAST tool. The results highlighted Twitter and Yelp as primary data sources, with shallow learning models dominating the field. Many studies were identified as having high or unclear risk of bias. This review underscored the potential of social media and ML in foodborne disease surveillance and emphasizes the need for standardized methodologies and further exploration of deep learning models. Full article

Non-typhoidal salmonellosis is a foodborne disease caused by Salmonella spp. Most outbreaks of this disease are commonly associated with consuming contaminated meat products, hence the importance of monitoring ready-to-eat artisanal pork sausages for the presence of these bacteria. A total of 494 samples of grilled and smoked barbecue artisanal pork sausages were collected at food outlets from 12 municipalities of the Department of Quindío, Colombia, between 2017 and 2022. Salmonella spp. was identified using VIDAS^® Easy SLM and confirmed through API^® 20 E. Salmonella spp. was detected in 260 samples (52.6%), and the highest rates of contamination were found in Armenia (65.7%), Salento (65.2%), Circasia (57.7%), and Calarcá (56.4%). The highest proportion of these samples positive for Salmonella spp. was ready-to-eat smoked barbecue artisanal sausages (68.8%) sold by street vendors (58.4%) from 12 municipalities of the Department of Quindío. A significant association was observed between the municipality and contamination of samples with Salmonella spp. However, no link was found between the sampling year and the presence of the bacteria. This is the first study aimed at monitoring the presence of Salmonella spp. in artisanal pork sausages sold in the municipalities of the Department of Quindío over a 6-year period, and findings revealed very high percentages of contamination. Although Colombian legislation establishes sanitary and safety requirements for meat production, the presence of Salmonella spp. in artisanal sausages remains a persistent public health threat in developing countries. Full article

Various Salmonella serotypes have caused numerous foodborne outbreaks associated with food vehicles in different categories. This study provides evidence on the occurrence and inter-relations between Salmonella serotypes and the number of deaths mediated by the number of illnesses and hospitalizations. Confirmed foodborne outbreaks of Salmonella serotypes (n = 2868) that occurred between 1998 and 2021 were obtained from the Centers for Disease Control and Prevention National Outbreak Reporting System. Causal mediation analysis was performed based on 500 bootstrap samples. The serotypes and the Interagency Food Safety Analytics Collaboration (IFSAC) food categories as confounding effects were considered as categorical variables. A total of 106 single Salmonella serotypes were associated with foodborne outbreaks. Foodborne outbreaks caused by Salmonella serotypes resulted in 81,996 illnesses, 11,018 hospitalizations, and 115 deaths between 1998 and 2021 in the United States. The serotypes Enteritidis (815 outbreaks, 28.42%), Typhimurium (359 outbreaks, 12.52%), and Newport (220 outbreaks, 7.67%) accounted for almost half of Salmonella-linked outbreaks. Poultry products, “chickens”, “eggs”, and “turkey”, were the leading IFSAC food categories, accounting for 14.02% of total outbreaks and 10.44% of total deaths. Certain serotypes had a significant effect on illness, hospitalization, and death counts. Two serotypes, Heidelberg and Saintpaul, and “fruits” as the food vehicle in IFSAC categories had a significant direct effect on the number of illnesses, hospitalizations, and deaths as outcomes of Salmonella outbreaks (p ≤ 0.05). There was strong evidence that illness and hospitalization counts played a key role in the pathway from serotype to death counts on foodborne outbreaks caused by Salmonella based on causal mediation analysis. The findings of this study can help outbreak investigations and lead to prevention and control measures by providing insightful information about the frequencies of Salmonella serotypes and the associated food vehicles causing foodborne diseases. Full article

The prevalence of foodborne diseases is continuously increasing, causing numerous hospitalizations and deaths, as well as money loss in the agri-food sector and food supply chain worldwide. The standard analyses currently used for bacteria detection have significant limitations with the most important being their long procedural time that can be crucial for foodborne outbreaks. In this study, a biosensor system able to perform robust and accurate detection of Salmonella spp. in meat products was developed. To achieve this, a portable device developed by EMBIO Diagnostics called B.EL.D^TM (Bio Electric Diagnostics) and cell-based biosensor technology (BERA) were used. Results indicated that the new method could detect the pathogen within 24 h after a 3-min analysis and discriminate samples with and without Salmonella with high accuracy. Achieving an accuracy of 86.1% and a detection limit (LOD) of 1 log CFU g⁻¹, this innovative technology enables rapid and sensitive identification of Salmonella spp. in meat and meat products, making it an excellent tool for pathogen screening. Full article

Escherichia coli O157:H7, a Shiga-toxin-producing E. coli (STEC), is an important pathogen related to foodborne disease that is responsible for a growing number of outbreaks worldwide and has been detected in processed meats, dairy, and fresh vegetables. Although culturing is the gold standard method for detection of this bacterium, molecular methods based on nucleic acid amplification techniques such as PCR are becoming more common because of their rapidity, sensitivity, and specificity. However, to ensure reliable results among the several alternative PCR protocols (e.g., commercial kits and reference methods), different measurement assurance tools, including validated methods, reference materials, and proficiency tests, among others, are required. Herein, we present a digital PCR method validation for E. coli O157:H7 detection and quantification using seven specific gene sequences; this method quantified nucleic acids from different E. coli serotypes, with a detection range of 6.6 to 7900 copies/µL and a repeatability standard deviation over the concentration range of 1% to 13.6%. The relative standard uncertainty was 3.5–14.6%, and the detection limit was 0.27 copies/µL. Subsequently, two batches of a candidate reference material based on E. coli O157:H7 genomic DNA were then produced and characterized for evaluation of copy number concentration with the validated ddPCR method, with assigned values of 164,770 ± 9251 and 172 ± 9 copies/μL. Thus, this study demonstrated the development of a validated method and reference material for dPCR and qPCR detection of E. coli O157:H7, a key STEC responsible for food poisoning. Full article