Food-Related Illness and Death in the United States

Mead, Paul S.; Slutsker, Laurence; Dietz, Vance; McCaig, Linda F.; Bresee, Joseph S.; Shapiro, Craig; Griffin, Patricia M.; Tauxe, Robert V.

doi:10.3201/eid0505.990502

Cited by 6,181 publications

(4,202 citation statements)

References 71 publications

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“…4 fatal cases/100 000 due to norovirus. The old estimate was 5 cases/100 000 in 2004, based on the CFR reported by Mead et al [9], which is likely to be an underestimation. As Mead et al explain, the assumptions underlying the Norwalk-like viruses figures were at that time among the most difficult to verify, and sensitive methods for detection were not commonly used at that time [9].…”

Section: Discussionmentioning

confidence: 89%

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The estimated disease burden of norovirus in The Netherlands

et al. 2012

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SUMMARYNoroviruses are an important cause of acute gastroenteritis in humans. We incorporated new insights gained over the past decade in an updated estimate of the disease burden of (foodborne) norovirus illness in The Netherlands in 2009. The disease outcomes -non-consulting cases, visiting a general practitioner, hospitalization and mortality -and the foodborne proportion were derived from cohort studies, surveillance data and literature. Age-specific incidence estimates were applied to the population age distribution in The Netherlands in 2009. The general population incidence was 3800/100 000 (95 % CI 2670-5460), including 0 . 4 fatal cases/100 000, resulting in 1622/100 000 (95 % CI 966-2650) disability-adjusted life-years in a population of 16 . 5 million. The updated burden of norovirus is over twofold higher than previously estimated, due in particular to the new insights in case-fatality ratios. Results suggest that the burden of norovirus institutional outbreaks is relatively small compared to the burden of community-acquired norovirus infections.

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Section: Discussionmentioning

confidence: 89%

“…First, the burden of norovirus in 2004 was (re)calculated using our model but without the trend correction and using a CFR of 0 . 001 % as described by Mead et al [9]. Since Mead et al did not provide an age stratification, 95 % of the mortality was attributed to people aged o65 years, and 5 % to people aged <65 years.…”

Section: Overallmentioning

confidence: 93%

The estimated disease burden of norovirus in The Netherlands

et al. 2012

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“…Annual illnesses were derived from CDC estimates of the number of yearly cases (both reported and unreported) in the U.S., multiplied by CDC estimates of the proportion of cases specifically attributable to foodborne transmission, divided by 267.7 million, the U.S. resident population as of 1997 (Mead et al, 1999). Let us further assume that the cost of upregulation is 13% of BMR for each 1°C of temperature above standard, as was demonstrated by DuBois (1937).…”

Section: Lower Costs Of Defensementioning

confidence: 99%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

334

228

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While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein and lipid, and we therefore consider plant and animal foods separately.Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defense against pathogens. If cooking indeed consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking.We suggest that if non-thermal processing methods, such as pounding, were used by Lower Paleolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by nonthermal processing, including the relatively complete gelatinization of starch, efficient denaturing of proteins, and killing of foodborne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

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“…An estimated 185 000 cases of staphylococcal food poisoning were reported in 1999. [31] Staphylococcal enterotoxins are routinely detected by immunoassay including enzyme-linked immunosorbent assay, immunodiffusion, radioimmuno-assay and latex agglutination, but the availability of these methods is usually limited to commercial tests for SEA, SEB, SEC, SED and SEE. Only a limited number of experimental tests are available for the remaining staphylococcal enterotoxins, including SEG, SEH and SEI.…”

Section: Introductionmentioning

confidence: 99%

Surface‐activated chemical ionization and cation exchange chromatography for the analysis of enterotoxin A

et al. 2009

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Surface-activated chemical ionization (SACI) has been widely used in recent years for the analysis of different compounds (e.g. peptides, street drugs, amino acids). The main benefits of this technology are its high sensitivity and its effectiveness under different chromatographic conditions [i.e. ion exchange chromatography and reversed-phase (RP) chromatography]. Here we used SACI in conjunction with quadrupole time-of-flight mass spectrometry to analyze enterotoxin A, which is produced by Staphylococcus aureus, in milk matrix using both RP and ion exchange chromatographies. SACI had increased sensitivity as compared with electrospray ionization. Moreover, the higher quantitation efficiency of this technique, mainly in terms of limit of detection (0.01 ng/ml), limit of quantitation (0.05 ng/ml), linearity range (0.05-50 ng/ml), matrix effect, accuracy (intraday and interday accuracy errors were 9.2% and 10.3%, respectively) and precision (intraday and interday precision errors were 5.3% and 12.8%, respectively), is shown and discussed.

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Food-Related Illness and Death in the United States

Cited by 6,181 publications

References 71 publications

The estimated disease burden of norovirus in The Netherlands

The estimated disease burden of norovirus in The Netherlands

The energetic significance of cooking

Surface‐activated chemical ionization and cation exchange chromatography for the analysis of enterotoxin A

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