Factors Contributing to Foodborne Disease Outbreaks Transmitted through Pork Products in the United States, 1998-2008 Public
Fothergill, Amy (2012)
Abstract
Abstract
Factors Contributing to Foodborne Disease Outbreaks Transmitted
through Pork Products in the
United States, 1998-2008
Background: The average American eats 49 pounds of pork a
year. Foodborne disease
outbreaks associated with this commodity were reviewed.
Methods: Data was obtained
from the CDC's Foodborne Disease Outbreak Surveillance System for
outbreaks during
1998-2008 in which pork was implicated as the single food
commodity. Occurrence of
improper preparation practices and food worker contamination events
associated with
outbreaks were analyzed. Poisson and negative binomial regressions
were used to
evaluate changes in the reporting of these events over time, and
the relationships between
these events and specific pathogens, food types, and food
preparation locations of
interest. Results: A total of 233 outbreaks were included in
analyses, which resulted in
4346 illnesses, 255 hospitalizations and 1 death. A total of 73
worker contamination
events and 319 improper preparation events were reported. There was
no statistically
significant change in rates of either worker contamination events
or improper preparation
events during the time period. Statistically significant lower
rates of improper
preparation practices were found for norovirus outbreaks compared
to those for other
pathogens (RR=0.217, 95% CI [0.10, 0.47]), and norovirus outbreaks
involved slightly
higher rates of worker contamination events (RR=1.64, 95 % CI [0.9,
2.99]) The rate of
worker contamination events was significantly higher for
Staphylococcus outbreaks
(RR=2.366, 95% CI [1.44, 3.89] and significantly lower for
Clostridium outbreaks
compared to those for all other pathogens (RR=0.192, 95% CI [0.05,
0.79]). The rate of
improper preparation events was significantly higher for
Salmonella outbreaks compared
to those for all other pathogens (RR=1.487, 95% CI [1.0, 2.2]).
Statistically significant
higher rates of worker contamination were noted for restaurants
(RR=4.3, 95% CI [0.99,
18.7]) compared to those for grocery/convenience stores in
Staphylococcus outbreaks.
Conclusions: Despite an overall decline in the number of
foodborne disease outbreaks
due to pork over this time period, no significant change in rates
of worker contamination
events or improper preparation events was observed. Improvements in
food handling and
preparation do not appear to be occurring in pork products. The
identification of
relationships between certain pathogens and improper food
preparation / worker
contamination events is beneficial, and can possibly extend to
other food commodities.
Table of Contents
Table of Contents:
Chapter I Background/Literature Review 1
Chapter II Manuscript 9
Introduction 10
Methods 12
Results 16
Discussion 21
References 26
Tables 29
Chapter III Summary/Implications 36
Appendix 39
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