Three recently published studies have detailed foodborne botulism and Campylobacter outbreaks in Japan.
The first, published in the Emerging Infectious Diseases journal, covered an outbreak of botulism in 2021 caused by Clostridium botulinum in Kumamoto.
A meal eaten in a domestic residence was the suspected cause, and four patients were affected.
Continue Reading A trio of studies cover different outbreaks in Japan
The number of domestic foodborne outbreaks in China has increased over 10 years, according to a study.
Researchers analyzed the cause of household foodborne disease outbreaks from 2010 to 2020 using data from the National Foodborne Disease Surveillance System.
A total of 17,985 outbreaks, which resulted in 73,252 illnesses, 38,829
Continue Reading China records a rise in domestic foodborne outbreaks.
Reported cases of Salmonella, Shigella, and E. coli in Canada fell during the COVID-19 pandemic but Listeria infections stayed around the same level, according to a study.
Total illnesses in Canada declined in 2020 compared with historical averages and was at the lowest level in 23 years of monitoring such
Continue Reading Study finds COVID-19 impacted reports of most pathogens in Canada
Researchers have found that Salmonella caused the most outbreaks linked to meat products in China over a 15-year period.
From 2002 to 2017, China recorded 2,815 outbreaks caused by meat and meat products, resulting in 52,122 illnesses, 25,361 hospitalizations, and 96 deaths. However, before 2011, there was no mandatory reporting
Continue Reading Salmonella behind most meat outbreaks in China
Researchers have been unable to pinpoint the source of a Vibrio parahaemolyticus outbreak in China this past year.
In May 2021, an outbreak occurred caused by Vibrio parahaemolyticus O10:K4 infection.
Emergency departments of three hospitals in Huzhou City, Zhejiang Province, treated several patients with acute gastroenteritis. They attended the same wedding banquet.
Continue Reading The source of a Vibrio outbreak in China remains unknown
Campylobacter, Salmonella, and norovirus caused the highest burden of disease in Denmark in 2019, according to a study.
Researchers ranked seven foodborne pathogens for their health and economic impact on Danish society in 2019. Work covered Campylobacter, Salmonella, Shiga toxin-producing E. coli (STEC), Yersinia enterocolitica, Listeria monocytogenes, norovirus and hepatitis A.
The team looked at incidence, mortality
Continue Reading Campylobacter tops pathogen burden ranking in Denmark
One-third of survey respondents in low and middle-income countries do not use whole genome sequencing, according to a study.
Only 8 percent reported using WGS in a routine, real-time way, highlighting minimal uptake of the technology for foodborne disease surveillance outside the United States, Canada, and Europe.
The main barriers
Continue Reading Study reveals low use of whole genome sequencing outside of U.S. and Europe
Eliminating foodborne botulism in Ukraine will only be possible with an end to home canning and state control of commercial canned products, according to a study.
Researchers assessed foodborne botulism in Ukraine from 1955 to 2018 using national epidemiological surveillance data. In this 63 year period, 8,614 cases were recorded
Continue Reading Researchers look at 60 years of botulism data in Ukraine
More than 100 people were sickened during a Yersinia outbreak linked to pasteurized milk in 2019, according to a study. Raw milk may have cross-contaminated pasteurized milk during the pasteurization process.
Yersinia enterocolitica infections affected a youth summer camp and nearby community in northeastern Pennsylvania in July 2019.
Researchers identified
Continue Reading Large Yersinia outbreak linked to pasteurized milk
Researchers have looked at the presence of certain foodborne pathogens in seafood collected in Turkey.
The study examined levels of coliform bacteria, E. coli, Listeria monocytogenes, Vibrio vulnificus, and Vibrio cholerae in 700 samples of raw sea fish, raw mussels, raw shrimp, and raw squid.
Nearly half of seafood products
Continue Reading Study finds E. coli, Listeria and Vibrio in seafood
