<i>Salmonella</i>Typhimurium Infections Associated with Peanut Products

Cavallaro, Elizabeth; Medus, Carlota; Meyer, Stéphanie; Miller, Benjamin D.; Kim, Clara; Nowicki, Scott; Cosgrove, Shaun; Sweat, David; Phan, Quyen; Flint, James; Daly, Elizabeth R.; Adams, Jennifer; Hyytiä-Trees, Eija; Gerner‐Smidt, Peter; Hoekstra, Robert M.; Schwensohn, Colin; Langer, Adam J.; Sodha, Samir V.; Rogers, Michael C.; Angulo, Frederick J.; Tauxe, Robert V.; Williams, Ian T.; Behravesh, Casey Barton

doi:10.1056/nejmoa1011208

Cited by 111 publications

(48 citation statements)

References 10 publications

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“…Entretanto, na legislação brasileira, a única bactéria que possui parâmetro de detecção para o amendoim é a Salmonella sp., devendo estar ausente a cada 25g do alimento (ANVISA Resolução -RDC nº 12, de 02 de janeiro de 2001). Cavallaro et al (2011) relacionaram um surto de salmonelose com o consumo de amendoim torrado e subprodutos frisando que a contaminação ocorreu após a primeira torra do alimento e que a Salmonella sobrevive em produtos de baixa umidade, como a manteiga de amendoim, por até vinte e quatro meses.…”

Section: Contagem De Bactérias Mesó Las Aeróbiasunclassified

Análise Microbiológica De Amostras De Amendoim Provenientes Do Mercado Público De Porto Alegre/Rs

2018

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O amendoim é uma leguminosa amplamente consumida apesar do grande risco de contaminação por fungos e bactérias. O objetivo deste estudo foi avaliar microbiologicamente a presença de coliformes totais, coliformes termotolerantes, bactérias mesófilas aeróbias, bolores e leveduras, em amostras de amendoim torrado vendidas no mercado público de Porto Alegre/RS, armazenadas de três formas diferentes. Os resultados indicaram ausência de fungos ou leveduras, mas bactérias mesófilas aeróbias foram encontradas em todos os tipos de armazenagem, sendo que, no dispensador gravitacional (1V), a contagem foi de 3,7 x 102UFC/g, seguida do recipiente comum (2-G) com 3,6 x 102UFC/g e, em menor quantidade, o industrializado (1I) com 2,7 x 102UFC/g. Coliformes totais foram encontrados nas mesmas amostras, 1V (2,4 x 102NMP/g), 2-G (1,3 x 102NMP/g) e 1I (1,1 x 101NMP/g). Foram isoladas dezoito bactérias, a maioria caracterizada como Gram-positiva e identificada a partir do sequenciamento do gene 16SrRNA. As bactérias patogênicas de importância em alimentos encontradas nas amostras de amendoim torrado analisadas foram Bacilluscereus, Pseudomonasaeruginosa e Staphylococcus sp., que podem ter vindo do não seguimento das boas práticas de manipulação e de falta de assepsia no armazenamento.

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Section: Contagem De Bactérias Mesó Las Aeróbiasunclassified

Análise Microbiológica De Amostras De Amendoim Provenientes Do Mercado Público De Porto Alegre/Rs

2018

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“…Although low-moisture foods do not normally support the growth of Salmonella, once contaminated, Salmonella can survive at levels sufficient to cause clinical illness if consumed, as demonstrated by this and other foodborne salmonellosis outbreaks linked to low-moisture foods. Some examples include a 2007 outbreak linked to a broccoli powder added to a vegetable-coated snack food, a 2008 outbreak linked to peanut butter and other peanut products, and a 2009 outbreak linked to black and red pepper used to coat dried salami [7,24,29]. Since Salmonella had the potential to survive in the contaminated product A for much of its 2-year shelf life, a prolonged outbreak with additional illnesses would likely have occurred without the recall.…”

Section: Discussionmentioning

confidence: 99%

Multistate Outbreak of Salmonella Virchow Infections Linked to a Powdered Meal Replacement Product—United States, 2015–2016

Gambino-Shirley

Tesfai

Schwensohn

et al. 2018

Clinical Infectious Diseases

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Background. Nontyphoidal Salmonella is the leading cause of bacterial gastroenteritis in the United States. Meal replacement products containing raw and "superfood" ingredients have gained increasing popularity among consumers in recent years. In January 2016, we investigated a multistate outbreak of infections with a novel strain of Salmonella Virchow.Methods. Cases were defined using molecular subtyping procedures. Commonly reported exposures were compared with responses from healthy people interviewed in the 2006-2007 FoodNet Population Survey. Firm inspections and product traceback and testing were performed.Results. Thirty-five cases from 24 states were identified; 6 hospitalizations and no deaths were reported. Thirty-one of 33 (94%) ill people interviewed reported consuming a powdered supplement in the week before illness; of these, 30 (97%) reported consuming product A, a raw organic powdered shake product consumed as a meal replacement. Laboratory testing isolated the outbreak strain of Salmonella Virchow from leftover product A collected from ill people's homes, organic moringa leaf powder (an ingredient in product A), and finished product retained by the firm. Firm inspections at 3 facilities linked to product A production did not reveal contamination at the facilities. Traceback investigation identified that the contaminated moringa leaf powder was imported from South Africa.Conclusions. This investigation identified a novel outbreak vehicle and highlighted the potential risk with similar products not intended to be cooked by consumers before consuming. The company issued a voluntary recall of all implicated products. As this product has a long shelf life, the recall likely prevented additional illnesses.

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“…melons, oranges, papaya, mangoes) (CDC, 2006a(CDC, , 2010(CDC, , 2011b(CDC, , 2012a(CDC, , 2012bGibbs et al, 2009;Loharikar et al, 2012;Noel et al, 2010;Sivapalasingam et al, 2003;Vojdani et al, 2008); salads and other leafy greens (Barton Behravesh et al, 2011;CDC, 2006b;Gajraj et al, 2012;Nygard et al, 2008); nuts, seeds and derived products, e.g. almonds, peanuts, coconut and sesame seeds (Brockmann et al, 2004;Cavallaro et al, 2011;Koch et al, 2005;Rabsch et al, 2005;Rimhanen-Finne et al, 2011;Teoh et al, 1997;Unicomb et al, 2005;Ward et al, 1999), corn or rice snacks (Joseph et al, 1991).…”

Section: Salmonella Sppmentioning

confidence: 99%

Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations)

Publication¹

2013

EFSA Journal

174

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European Food Safety Authority (EFSA), Parma, Italy ABSTRACTFood of non-animal origin (FoNAO) is consumed in a variety of forms, and a major component of almost all meals. These food types have the potential to be associated with large outbreaks as seen in 2011 associated with VTEC O104. A comparison of the incidence of human cases linked to consumption of FoNAO and of food of animal origin (FoAO) was carried out to provide an indication of the proportionality between these two groups of foods. It was concluded that outbreak data reported as part of EU Zoonoses Monitoring is currently the only option for EU-wide comparative estimates. Using this data from 2007 to 2011, FoNAO were associated with 10% of the outbreaks, 26% of the cases, 35% of the hospitalisations and 46% of the deaths. If the data from the 2011VTEC O104 outbreak is excluded, FoNAO was associated with 10% of the outbreaks, 18% of cases, but only 8% of the hospitalisations and 5% of the deaths. From 2008 to 2011 there was an increase in the numbers of reported outbreaks, cases, hospitalisations and deaths associated with food of non-animal origin. In order to identify and rank specific food/pathogen combinations most often linked to human cases originating from FoNAO in the EU, a model was developed using seven criteria: strength of associations between food and pathogen based on the foodborne outbreak data from EU Zoonoses Monitoring (2007-11), incidence of illness, burden of disease, dose-response relationship, consumption, prevalence of contamination and pathogen growth potential during shelf life. Shortcomings in the approach using outbreak data were discussed. The top ranking food/pathogen combination was Salmonella spp. and leafy greens eaten raw followed by (in equal rank) Salmonella spp. and bulb and stem vegetables, Salmonella spp. and tomatoes, Salmonella spp. and melons, and pathogenic Escherichia coli and fresh pods, legumes or grain.© European Food Safety Authority, 2013 KEY WORDSFood of non-animal origin, foodborne pathogens, foodborne outbreaks, food/pathogen combination, risk ranking SUMMARYThe European Commission asked EFSA"s BIOHAZ Panel to prepare a scientific Opinion on the public health risk posed by pathogens that may contaminate food of non-animal origin (FoNAO). In particular, this opinion addresses the first two terms of reference for the mandate, namely: (i) to compare the incidence of foodborne human cases linked to FoNAO and foodborne cases linked to food of animal origin (FoAO), and (ii) to identify and rank specific food/pathogen combinations most often linked to foodborne human cases originating from FoNAO in the EU.For the comparison of the incidence of foodborne human cases linked to FoNAO and foodborne cases linked to FoAO, the BIOHAZ Panel concluded that: the analysis of the outbreak data reported as part of EU Zoonoses Monitoring allows attribution of human cases to food of non-animal origin or food of animal origin, and is currently the only option for obtaining a EU-wide comparative estimate of the proportion ...

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SalmonellaTyphimurium Infections Associated with Peanut Products

Abstract: Contaminated peanut butter and peanut products caused a nationwide salmonellosis outbreak. Ingredient-driven outbreaks are challenging to detect and may lead to widespread contamination of numerous food products.

Cited by 111 publications

References 10 publications

Análise Microbiológica De Amostras De Amendoim Provenientes Do Mercado Público De Porto Alegre/Rs

Análise Microbiológica De Amostras De Amendoim Provenientes Do Mercado Público De Porto Alegre/Rs

Multistate Outbreak of Salmonella Virchow Infections Linked to a Powdered Meal Replacement Product—United States, 2015–2016

Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations)

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