USA – Estimate of Burden and Direct Healthcare Cost of Infectious Waterborne Disease in the United States

CDC

Provision of safe drinking water in the United States is a great public health achievement. However, new waterborne disease challenges have emerged (e.g., aging infrastructure, chlorine-tolerant and biofilm-related pathogens, increased recreational water use). Comprehensive estimates of the health burden for all water exposure routes (ingestion, contact, inhalation) and sources (drinking, recreational, environmental) are needed. We estimated total illnesses, emergency department (ED) visits, hospitalizations, deaths, and direct healthcare costs for 17 waterborne infectious diseases. About 7.15 million waterborne illnesses occur annually (95% credible interval [CrI] 3.88 million–12.0 million), results in 601,000 ED visits (95% CrI 364,000–866,000), 118,000 hospitalizations (95% CrI 86,800–150,000), and 6,630 deaths (95% CrI 4,520–8,870) and incurring US $3.33 billion (95% CrI 1.37 billion–8.77 billion) in direct healthcare costs. Otitis externa and norovirus infection were the most common illnesses. Most hospitalizations and deaths were caused by biofilm-associated pathogens (nontuberculous mycobacteria, Pseudomonas, Legionella), costing US $2.39 billion annually.

At the beginning of the 20th century, diseases commonly transmitted by water, such as cholera and typhoid, were major causes of death in the United States (1). Reliable provision of treated, safe drinking water dramatically reduced the burden of these diseases and has been recognized as one of the greatest public health achievements of the 20th century (2). Despite this achievement, waterborne disease in the United States persists (3–5).

In the United States, outbreaks associated with large public drinking water systems have sharply declined in the past 40 years (3,6), likely the result of improvements in regulation and operation. However, transmission of disease via drinking water systems still occurs, often attributable to aging infrastructure, operational challenges, and the private or unregulated water systems (e.g., private wells) that serve an estimated 43 million persons (7). At the same time, the complexity and scope of water use has increased; drinking, sanitation, hygiene, cooling, and heating needs are supported by 6 million miles of plumbing inside US buildings (i.e., premise plumbing) (8,9). Premise plumbing water quality can be compromised by long water residency times, reduced disinfectant levels, and inadequate hot water temperatures, creating environments where pathogens (e.g., nontuberculous mycobacteria [NTM], Pseudomonas, and Legionella) can amplify in biofilms (10). People can be exposed to these pathogens through contact, ingestion, or inhalation of aerosols (e.g., from showerheads, building cooling towers, or decorative fountains).

As leisure time has increased, swimming pools, waterparks, water playgrounds, and hot tubs have proliferated (5). These venues rely largely on chlorination as the major barrier against disease transmission. Cryptosporidium has emerged as the major cause of outbreaks associated with treated aquatic venues because it is extremely chlorine resistant and has a low infectious dose (5,11,12). Warmer oceans have led to Vibrio-associated wound infections farther north than previously documented (13).

Estimates of the overall burden of foodborne disease in the United States, including both known and unknown agents, have been useful in directing prevention activities and setting public health goals (14,15). Quantifying the burden of infectious waterborne disease in the United States would also be beneficial.

Previous studies have attempted to estimate the burden of gastrointestinal illness (16,17) or all illness associated with drinking water (18) and untreated recreational water (19) in the United States, but the burden of disease from all water sources (drinking, recreational, environmental) and exposure routes (ingestion, contact, inhalation) has not been estimated. We present an estimate of the burden of waterborne disease in the United States that includes gastrointestinal, respiratory, and systemic disease; accounts for underdiagnosis; and includes all water sources and exposure routes.

Research – Assessing Food Safety Practices Among Texas Small Growers

Journal of Food Protection

This could be applied to many small growers all over the world.

This study aimed to assess current food safety gaps among small growers in Texas to identify key areas of focus for potential education and training materials for these stakeholders. Small growers earn ≤$25,000 in annual sales over a 3-year period and have an average food sale of less than $500,000. To this end, a survey tool was designed to determine the gaps in small farm growers’ food safety knowledge. A total of 29 questions were disseminated to participants at fruit and vegetable conference. The questions included topics such as food safety practices and perceptions, and current and past food safety training experiences. Data from 70 growers was collected and analyzed and the results demonstrated that more than 34% of growers use manure and 51% have domestic animals on the farm premises. Even though more than 51% of participants use bare hands for harvesting, 39% of growers do not provide handwashing facilities for workers, and 46% of the growers do not provide toilet facilities for their workers. Only 25% of the growers surveyed have access to food safety training materials for their employees. The results also showed that 21% of participants have previous food safety training. Furthermore, half of the growers surveyed used soil amendments and approximately 87% did not test irrigation water. About 30% of growers believe that organic produce is safer than conventional produce and 37% believe that organically grown produce has fewer harmful bacteria. Also, > 41% of participants could not recognize the difference between hydroponically grown produce and conventional systems. The results indicated specific areas of opportunity, gaps in resources needed by growers, and lack of food safety training materials. The results of this study will help in the design of targeted and specific food safety training materials for small growers.

 

 

Belgium – Organic minced pork (400g) from the Colruyt brand – Salmonella

AFSCA

Colruyt Group recalled
Product: Organic minced pork (400g) from the Colruyt brand.
Problem: Possible presence of Salmonella.During microbiological checks at the supplier, the presence of Salmonella was observed in the organic minced pork product 400 g bearing the expiration date (DLC) 18/12/2020.

In consultation with the AFSCA, Colruyt therefore decided to withdraw the product concerned from sale.

Customers who have purchased this product are advised not to consume it and to bring it back to the store, where they will be reimbursed. In the meantime, all stores have removed the affected products from the shelves.

Product description: • Organic minced pork 400 g •

Use-by date (Best before date): 18/12/2020 •

Item number: 17968 • Sales period: from 9/12/2020 to 15/12/2020 included

This product has been offered for sale in Colruyt stores in Belgium.

For more information , customers can contact Colruyt Group Customer Service on 0800 99 124 .

Possible symptoms of Salmonella poisoning
Possible symptoms of Salmonella poisoning are fever, abdominal cramps and diarrhea. These symptoms usually appear within 12 to 48 hours of ingestion.

Symptoms usually last 4-7 days, and most people recover without specific treatment. Young children, pregnant women, the immunocompromised and the elderly are among the groups at risk. In these people, the symptoms can be severe enough to require hospitalization.

People who have consumed this product and who present this type of symptoms are advised to consult their attending physician and notify them of this consumption.

Canada – Updated Food Recall Warning – Certain Compliments brand and Levitts brand deli meat products recalled due to Listeria monocytogenes

CFIA

Recall details

Ottawa, December 15, 2020 – The food recall warning issued on December 7, 2020 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Levitts Foods (Canada) Inc. is recalling certain Compliments brand and Levitts brand deli meat products from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled products described below.

Recalled product

Brand Product Size UPC Codes
Compliments Montreal-Style Smoked Meat 175 g 0 68820 13357 5 BEST BEFORE 2021JA20
EST 48
Levitts Corned Beef 150 g 8 82756 72084 1 BEST BEFORE 2021JA20
EST 48
Levitts New York Style Pastrami 150 g 8 82756 73084 0 BEST BEFORE 2021JA20
EST 48

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Background

This recall was triggered by CFIA test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products. However, there has been one reported illness that may be associated with the consumption of the products included in the Food Recall Warning of December 7, 2020.

Product photos

Printer ready version of photos

  • Compliments – Montreal Style Smoked Meat – 175 grams
  • Levitts – Corned Beef – 150 grams
  • Levitts – New York Style Pastrami – 150 grams

Public enquiries and media

Company information
Levitts Foods (Canada) Inc.: Simon Larochelle, 514-367-1654
Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca

South Africa – Father shares how life changed after son’s Listeria infection

Food Safety News

The father of a boy who fell sick during the Listeria outbreak in South Africa in 2017 and 2018 has told how the family is still dealing with the consequences.

James Nsayi is now 5 years old. He was diagnosed with listeriosis during the outbreak and suffers from epilepsy.

The outbreak was linked to ready-to-eat (RTE) meat products and caused at least 1,050 illnesses and 218 deaths. It was traced in March 2018 to an RTE processed meat product called polony made at a factory in Polokwane run by Enterprise Foods, then owned by Tiger Brands. In August this year, Tiger Brands agreed to sell its processed meats division, which includes Enterprise Foods.

Mario Nsayi, James’s father, said before becoming sick the youngster never had a problem with health and was a normal child.

Venuzuela – Nearly 250 sick in Venezuelan Salmonella outbreak

Food Safety News

kswfoodworld Salmonella

A state in Venezuela has reported a Salmonella outbreak with almost 250 people affected.

The Anzoatiguense Institute of Health (Saludanz) has recorded a significant increase in cases of salmonellosis during the past month in the state of Bolívar. So far, there have been no deaths.

Omar Aray, president of the health agency, said 240 children and adults had been affected and seen at different health centers.

The Campo Claro, Barrio Sucre, El Espejo, Guamachito, Las Casitas, Barrio Corea, Buenos Aires and Brisas del Mar regions had the highest number of reports.

Research – Bioengineered probiotic could prevent Listeria infections

Purdue

WEST LAFAYETTE, Ind. — For pregnant women, the elderly and those with weakened immune systems, listeriosis is a serious foodborne illness often linked to deli meats, fresh produce and dairy products. Even with antibiotic treatment, listeriosis is fatal for about 20 percent of patients, resulting in thousands of deaths annually.

Purdue University’s Arun Bhunia, a professor of food science, and postdoctoral researcher Rishi Drolia have developed a probiotic that could prevent infections in at-risk populations. A bioengineered version of Lactobacillus, a bacterium common in the human gut, can block the pathway the Listeria monocytogenes bacteria use to cross intestinal wall cells into the bloodstream, his team reports in the journal Nature Communications.

“The Lactobacillus bacteria we developed seeks out the same proteins as Listeria monocytogenes in the gut. When it attaches, it blocks the roadway for Listeria,” Bhunia said. “This could be included in probiotic yogurts, capsules or gummies and used as a preventive measure to treat people who are at high risk of infection.”

UK – Salmonella contributed to deaths linked to butchers

Food Safety News

A Salmonella infection contributed to the deaths of two people who were part of an outbreak in England in 2018, according to an inquest report.

Sandra Blake, 68, and Stewart Graham, 66, both ate pork from Chapman and Sons in early 2018. Sandra’s husband, Heath, aged 71, also fell ill with similar symptoms but survived. Tests confirmed all three had Salmonella infections.

The inquest heard that 28 people were affected and 23 were linked to the butchers in Blackhall Colliery, County Durham.

USA – Cannibal Sandwiches: Wisconsin officials advise against this holiday tradition.

Outbreak News Today

The Wisconsin Department of Health Services (DHS) reminded the public to abstain from the state holiday tradition– eating raw meat sandwiches, sometimes called Tiger Meat or Cannibal Sandwiches.

What is a cannibal sandwich?

A cannibal sandwich or Tiger meat sandwich is by definition, raw ground beef typically served on rye bread or crackers with onions. Occasionally, a raw egg will be mixed with the meat. It is a traditional winter holiday specialty in certain regions of the upper Midwest.

Health officials say there are foodborne illness risks with eating raw meat like ground beef like Salmonella, E. coli O157:H7, Campylobacter and Listeria and it doesn’t matter where you buy the meat.

Since 1986, eight outbreaks have been reported in Wisconsin linked to eating a raw ground beef dish, including a large Salmonella outbreak involving more than 150 people during December 1994. Ground beef should ALWAYS be cooked to an internal temperature of 160° F.

India – Man dies, 16 faint due to ‘food poisoning’ in Nellore

New Indian Express

One person died and 16 others fainted due to diarrhoea and vomiting at Veerubhotla Palli in Kaluvoya mandal of Nellore district on Saturday afternoon. Condition of two of them was reported to be critical. The deceased was identified as Govind Munda (47) from North 24 Parganas district in West Bengal.

The 16 other farmhands hospitalised were also from West Bengal and came to Nellore for paddy transplantation. They temporarily migrate to Nellore for farm work every year. DM&HO Dr S Rajyalakshmi suspected food poisoning as the reason for the illness.

“The migrant workers consumed the food they prepared three days back at their home in West Bengal even after reaching Nellore. They also had egg biryani while travelling in the train,” she said while expressing her suspicion of food poisoning being a reason for their condition. Further, she said they consumed water from a borewell, left unused by the locals for a longtime.