Outbreaks attributed to pork in the United States, 1998–2015

Abstract

Each year in the United States, an estimated 525 000 infections, 2900 hospitalizations, and 82 deaths are attributed to consumption of pork. We analyzed the epidemiology of outbreaks attributed to pork in the United States reported to the Centers for Disease Control and Prevention (CDC) 1998-2015. During that period, 288 outbreaks were attributed to pork, resulting in 6372 illnesses, 443 hospitalizations, and four deaths. The frequency of outbreaks attributed to pork decreased by 37% during this period, consistent with a decline in total foodborne outbreaks. However, outbreaks attributed to pork increased by 73% in 2015 (19 outbreaks) compared with the previous 3 years (average of 11 outbreaks per year), without a similar increase in total foodborne outbreaks. Most (>99%) of these outbreaks occurred among people exposed in the same state. The most frequent etiology shifted from Staphylococcus aureus toxin during 1998-2001 (19%) to Salmonella during 2012-2015 (46%). Outbreaks associated with ham decreased from eight outbreaks per year during 1998-2001, to one per year during 2012-2015 (P < 0·01). Additional efforts are necessary to reduce outbreaks and sporadic illnesses associated with pork products.

Microbial hazards associated with pig carcasses and molecular detection of enterotoxigenic <i>Staphylococcus aureus</i> at different stages of the slaughter process

“…Pigs are among the abundant livestock potentials which Nigeria is endowed with and is one of the most preferred sources of animal protein in Makurdi and majority of the residents consume it. However, pork has been reported in many parts of the world to be a vehicle for spread of pathogens that cause food borne illnesses due to its contamination during the slaughtering process (Fahrion et al, 2014;Self et al, 2017;Nakao et al, 2018). For proper food safety at various slaughter processes to be achieved, more sustainable meat inspection procedures, inspection of other animal products such as milk and eggs are necessary because these food-producing animals can harbour zoonotic bacterial pathogens (Nørrung & Buncic, 2008;Johler et al, 2018).…”

Chlortetracycline Enhances Tonsil Colonization and Fecal Shedding of Multidrug-Resistant Salmonella enterica Serovar Typhimurium DT104 without Major Alterations to the Porcine Tonsillar and Intestinal Microbiota

“…are among the most common causes of human foodborne illness in North America and the leading cause of foodborne illnessrelated hospitalization and death (1,2). Salmonellosis can occur following the consumption of contaminated pork, and swine can be an important reservoir of Salmonella spp., with an isolation rate varying between 50 and 100% of farms testing positive for this foodborne pathogen (3)(4)(5)(6)(7). In the latest report by the National Antimicrobial Resistance Monitoring System (NARMS), 18.3% of human Salmonella enterica serovar Typhimurium isolates were classified as multidrug resistant (MDR) due to resistance to at least three classes of antimicrobials (8).…”

Efficacy of Plant Antimicrobials as Preservative in Food

“…Hepatitis A was found in people who travelled to Italy during 2013-2014 [22]. Salmonella and S. aureus were involved in a large number of outbreaks associated with consumption of pork or pork products in the USA during 1998-2015 [23]. Hennekinne et al [24] reviewed the occurrence of S. aureus food poisoning worldwide.…”