illness - News - safefood Knowledge Network2024-03-28T10:59:50Zhttps://safefoodkn.ning.com/profiles/blogs/feed/tag/illness‘Misleading’ to compare countries’ foodborne illness data, say expertshttps://safefoodkn.ning.com/profiles/blogs/misleading-to-compare-countries-foodborne-illness-data-say-expert2023-04-27T09:31:31.000Z2023-04-27T09:31:31.000Zsafefood Knowledge Network https://safefoodkn.ning.com/members/safefoodKnowledgeNetwork<div><p>Comparing foodborne illness rates between countries can be misleading because of differences in methodology and data sources, according to a study.</p>
<p>Foodborne illness estimation models are country-specific, making international comparisons problematic. Some disparities in estimated rates can be attributed to variations in methodology rather than real differences in risk, said scientists.</p>
<p><a href="https://www.foodsafetynews.com/2023/04/misleading-to-compare-countries-foodborne-illness-data-say-experts/" target="_blank">Continue reading</a></p></div>Cost Estimates of Foodborne Illnesseshttps://safefoodkn.ning.com/profiles/blogs/cost-estimates-of-foodborne-illnesses2021-03-05T13:41:44.000Z2021-03-05T13:41:44.000Zsafefood Knowledge Network https://safefoodkn.ning.com/members/safefoodKnowledgeNetwork<div><p>The Cost Estimates of Foodborne Illnesses data product provides detailed data about the costs of major foodborne illnesses in the United States, updating and extending previous ERS research. This data set includes the following:</p>
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<li>Detailed identification of specific disease outcomes for foodborne infections caused by 15 major pathogens in the United States</li>
<li>Associated outpatient and inpatient expenditures on medical care</li>
<li>Associated lost wages</li>
<li>Estimates of individuals’ willingness to pay to reduce mortality resulting from these foodborne illnesses acquired in the United States.</li>
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<p><a href="https://www.ers.usda.gov/data-products/cost-estimates-of-foodborne-illnesses/" target="_blank">continue reading</a></p></div>Foodborne outbreak illnesses, deaths increase in Europehttps://safefoodkn.ning.com/profiles/blogs/foodborne-outbreak-illnesses-deaths-increase-in-europe2021-03-02T10:30:57.000Z2021-03-02T10:30:57.000Zsafefood Knowledge Network https://safefoodkn.ning.com/members/safefoodKnowledgeNetwork<div><p>The number of people getting sick and dying in foodborne outbreaks in Europe went up in 2019, based on figures from the annual report on zoonoses.</p>
<p>Salmonella was behind the majority of outbreaks followed by norovirus, according to data published by the European Food Safety Authority (EFSA) and <a href="https://www.ecdc.europa.eu/sites/default/files/documents/zoonoses-EU-one-health-2019-report.pdf">European Centre for Disease Prevention and Control</a> (ECDC).</p>
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<p><a href="https://www.foodsafetynews.com/2021/02/foodborne-outbreak-illnesses-deaths-increase-in-europe/?utm_source=Food+Safety+News&utm_campaign=b1c2b2906f-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_f46cc10150-b1c2b2906f-40027395" target="_blank">continue reading</a></p></div>Prevention of Foodborne Illness When Keeping Food Hothttps://safefoodkn.ning.com/profiles/blogs/prevention-of-foodborne-illness-when-keeping-food-hot2020-07-22T09:02:46.000Z2020-07-22T09:02:46.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>Bacteria can occur in food and produce stable, permanent forms (spores) which are not killed<br />when the food is cooked, roasted or baked. If prepared dishes are kept warm at insufficient<br />temperatures in private and commercial kitchens, any spores that survived the initial preparation may continue to develop viable bacteria that can in turn multiply in the food. Some of these bacteria are able to produce harmful metabolites (toxins). Consuming food contaminated with toxins or high bacterial counts can lead to a foodborne disease with associated diarrhoea or vomiting. For this reason, food must be kept hot enough to prevent the growth of<br />pathogens</p>
<p><a href="https://www.bfr.bund.de/cm/349/prevention-of-foodborne-illness-when-keeping-food-hot.pdf" target="_blank">continue reading</a></p></div>Experts cautious on decline in foodborne illness statshttps://safefoodkn.ning.com/profiles/blogs/experts-cautious-on-decline-in-foodborne-illness-stats2020-05-21T08:28:49.000Z2020-05-21T08:28:49.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>Experts have urged caution in interpreting a decline in foodborne illness figures in the United Kingdom and Ireland during the coronavirus outbreak as an actual drop in infections.</p>
<p>Public Health England (PHE) said it is not yet possible to know the impact of the COVID-19 pandemic on testing of gastrointestinal pathogens and reporting of results to the agency.</p>
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<p><a href="https://www.foodsafetynews.com/2020/05/experts-cautious-on-decline-in-foodborne-illness-stats/" target="_blank">continue reading</a></p></div>New Report: IFSAC Releases 2017 Foodborne Illness Datahttps://safefoodkn.ning.com/profiles/blogs/new-report-ifsac-releases-2017-foodborne-illness-data2019-10-09T08:40:31.000Z2019-10-09T08:40:31.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>The Interagency Food Safety Analytics Collaboration (IFSAC) has released its “Foodborne Illness Source Attribution Estimates for 2017.” The annual report estimates the degree to which four pathogens—</span><em>Salmonella</em><span>, </span><em>Escherichia coli<span> </span></em><span>O157, </span><em>Listeria monocytogenes</em><span>, and </span><em>Campylobacter</em><span>—and specific foods and food categories are responsible for foodborne illnesses. The U.S.-based report uses multi-year outbreak surveillance data</span></p>
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<p><span><a href="https://www.foodsafetymagazine.com/news/new-report-ifsac-releases-2017-foodborne-illness-data/" target="_blank">continue reading</a></span></p></div>Bacteriophages: Powerful Weapons in the Arsenal Against Foodborne Illnesshttps://safefoodkn.ning.com/profiles/blogs/bacteriophages-powerful-weapons-in-the-arsenal-against-foodborne-2019-08-27T12:31:28.000Z2019-08-27T12:31:28.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p><span>Bacteriophage biocontrols have been approved for use and are commercially available in many countries, including the U.S., Canada, E.U. Israel, Switzerland, Australia and New Zealand. Most are water-based, free of chemicals and preservatives and are not genetically modified. But how do they stack up against standard antimicrobial processes like pasteurization, irradiation, chemical disinfectants and high pressure processing (HPP)?</span></p>
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<p><span><a href="https://globalfoodsafetyresource.com/bacteriophage-powerful-weapons-against-foodborne-illness/" target="_blank">continue reading</a></span></p></div>HPSC- Annual Epidemiological Reporthttps://safefoodkn.ning.com/profiles/blogs/hpsc-annual-epidemiological-report-12019-07-11T11:27:51.000Z2019-07-11T11:27:51.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>Listeriosis in Ireland, 2018</p>
<p>Key Facts </p>
<ul><li>Twenty-two listeriosis cases were notified in 2018, the highest number since the disease became notifiable in 2004 </li>
<li>All cases had recognised risk factors for listeriosis, with largest increase occurring among the elderly </li>
<li>No clusters of listeriosis were identified </li>
<li>No source was confirmed for any individual case </li>
<li>Referral of isolates for typing at NSSLRL enables detection of clusters and monitoring of trends in the strains that cause listeriosis in Ireland</li>
</ul></div>HPSC - Annual Epidemiological Reporthttps://safefoodkn.ning.com/profiles/blogs/hpsc-annual-epidemiological-report2019-07-11T11:19:01.000Z2019-07-11T11:19:01.000Zsafefoodhttps://safefoodkn.ning.com/members/safefood<div><p>Campylobacter infection in Ireland, 2018</p>
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<p>Key Facts</p>
<ul><li>Most common cause of bacterial gastroenteritis in Ireland </li>
<li>9% increase compared with 2017</li>
<li>Highest rate of notification in the 0-4 year age group</li>
<li>C. jejuni accounted for >90% of cases</li>
<li>Three small general outbreaks in 2018 reported as foodborne -no sources were identified</li>
<li>Further research needed to understand the key exposures/vehicles and reservoirs for<br />human infection</li>
<li>A new Sentinel Campylobacter Service at the PHL in Cherry Orchard will collect, culture<br />and bank a representative selection of Campylobacter isolates in 2019 and undertake<br />whole genome sequencing.</li>
</ul><p><a href="http://www.hpsc.ie/a-z/gastroenteric/campylobacter/publications/annualreportsoncampylobacteriosis/HPSC%20Campylobacter%20Annual%20Report%202018.pdf" target="_blank">continue reading</a></p>
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