Details:

Alternative Title:
Foodborne Pathog Dis
Publisher's site:
http://dx.doi.org/10.1089/fpd.2012.1316
Personal Author:
Grass, Julian E.; Gould, L. Hannah; Mahon, Barbara E.;
Grass, Julian E.; Gould, L. Hannah; Mahon, Barbara E.; Less -
Description:
Clostridium perfringens is estimated to be the second most common bacterial cause of foodborne illness in the United States, causing one million illnesses each year. Local, state, and territorial health departments voluntarily report C. perfringens outbreaks to the U.S. Centers for Disease Control and Prevention through the Foodborne Disease Outbreak Surveillance System. Our analysis included outbreaks confirmed by laboratory evidence during 1998-2010. A food item was implicated if C. perfringens was isolated from food or based on epidemiologic evidence. Implicated foods were classified into one of 17 standard food commodities when possible. From 1998 to 2010, 289 confirmed outbreaks of C. perfringens illness were reported with 15,208 illnesses, 83 hospitalizations, and eight deaths. The number of outbreaks reported each year ranged from 16 to 31 with no apparent trend over time. The annual number of outbreak-associated illnesses ranged from 359 to 2,173, and the median outbreak size was 24 illnesses. Outbreaks occurred year round, with the largest number in November and December. Restaurants (43%) were the most common setting of food preparation. Other settings included catering facility (19%), private home (16%), prison or jail (11%), and other (10%). Among the 144 (50%) outbreaks attributed to a single food commodity, beef was the most common commodity (66 outbreaks, 46%), followed by poultry (43 outbreaks, 30%), and pork (23 outbreaks, 16%). Meat and poultry outbreaks accounted for 92% of outbreaks with an identified single food commodity. Outbreaks caused by C. perfringens occur regularly, are often large, and can cause substantial morbidity yet are preventable if contamination of raw meat and poultry products is prevented at the farm or slaughterhouse or, after contamination, if these products are properly handled and prepared, particularly in restaurants and catering facilities.
Subject:
[+]
Adolescent
Adult
Animals
Article
Cattle
Child
Child, Preschool
Clostridium Infections
Clostridium Perfringens
Disease Outbreaks
Female
Foodborne Diseases
Food Contamination
Food Microbiology
Humans
Infant
Male
Meat
Middle Aged
Poultry
Swine
Young Adult

Source:
Foodborne Pathog Dis. 10(2):131-136.;
Pubmed ID:
23379281
Pubmed Central ID:
PMC4595929
Document Type:
Journal Article;
Funding:
1000494932/Intramural CDC HHS/United States;
Name as Subject:
Centers for Disease Control and Prevention (U.S.);
Place as Subject:
United States;
Collection(s):
CDC Public Access
Main Document Checksum:
[+]
urn:sha256:1b0f5dfb5472e695579a5828b9b01ef6a9b8ee2c890b8828bc0a8b0743efbae8
File Type:

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