A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products
Omer MK, Álvarez-Ordoñez A, Prieto M, Skjerve E, Asehun T, Alvseike OA
Foodborne pathogens and disease · 74 citas
Cómo se estudió
- Diseño
- Revisión sistemática (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Norges Forskningsråd
Según 1 financiador declarado.
Publicación
- Publicado
- 2018-06-29 · Foodborne Pathog Dis · vol. 15 · número 10 · págs. 598–611
- Editorial
- Mary Ann Liebert, Inc.
- Citado
- 130 citas · más que el 86% de estudios similares · 1.8× el promedio de su campo
- Referencias
- 70 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · OTHER-OA
- Áreas de investigación
- Salmonella and Campylobacter epidemiology · Food Safety and Hygiene · Listeria monocytogenes in Food Safety
- Palabras clave
- Outbreak, Salmonella, Serotype, Listeria monocytogenes, Bacillus cereus, Food poisoning, Food microbiology, Clostridium perfringens, Food science, Biology, Microbiology, Medicine, Bacteria, Virology
- MeSH
- animals, humans, escherichia coli o157, salmonella typhimurium, escherichia coli infections, salmonella infections, food microbiology, disease outbreaks, forecasting, meat products, foodborne diseases, food safety, red meat
6 autores
- Mohamed K. Omer🇳🇴 · autor de correspondenciaAnimalia (Norway); Norwegian Veterinary Institute
- Avelino Álvarez‐Ordóñez🇪🇸Universidad de León
- Miguel Prieto Maradona🇪🇸Universidad de León
- Eystein Skjerve🇳🇴Norwegian University of Life Sciences
- Tekie Asehun🇳🇱University of Twente
- Ole Arne Alvseike🇳🇴Animalia (Norway); Norwegian Veterinary Institute
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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