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Through fishing and aquaculture activities, humans have access to fish, which are a basic food source in the diet due to their nutritional value. Fish are widely distributed and commercialized worldwide in different products (e.g., whole fresh, filleted, sliced, frozen, dried, smoked, salted, and canned fish, among others). Because of their composition and nutritional value, fish are highly susceptible to spoilage and contamination, mainly by microorganisms, compromising their safety, shelf life, and availability; therefore, consuming fish can become a risk to public health. Foodborne diseases are considered important global public health problems because of their incidence, consequences, mortality, and negative economic impact on the population. Among the foods commonly associated with foodborne diseases are fish and fish products contaminated by various agents that are harmful to health throughout the food chain. Because of the constant growth of the population and the demand for greater quantities of food, the search for and development of technologies for the generation and availability of fresh, safe food with nutritional and sensorial qualities has increased. This is how biopreservation emerges, which, through the application of lactic acid bacteria and/or metabolites, is positioned as a sustainable, economic, and simple alternative for obtaining fish and fish products and making them available for human and/or animal consumption. Therefore, this work focuses on providing a basic and general perspective and information through the search, collection, and analysis of information in various databases, such as Google Scholar, SciELO, Redalyc, ScienceDirect, and/or institutional repositories, regarding fish production, nutritional properties, foodborne diseases, causal agents, and their associations with fish and fish products. Additionally, this study describes the biopreservation process through the use of lactic acid bacteria and/or metabolites to extend shelf life and promote the safety and nutritional and sensory qualities of fish and fish products intended for human and/or animal consumption. [ABSTRACT FROM AUTHOR]

Introduction: Informal markets play a crucial role in providing fresh and nutritious foods for people in low and middle-income countries. However, the safety of food sold in these markets remains a major concern, contributing to a high burden of foodborne illnesses. Methods: This study was designed to analyze stakeholder perceptions of food safety in selected informal public markets in Kenya. Eight focus group discussions and 15 key informant interviews were conducted. In addition, two workshops were held to validate the findings. Results and discussion: We found that consumers and vendors confounded food quality, especially freshness, with safety, and paid more attention to appearance and physical qualities than food safety. Information (such as branding and expiry dates) and heuristic cues (such as the flow of buyers and the presence of flies) were used to assess food safety. Meat was perceived as the food most likely to cause disease. Chemical hazards in fresh produce and aflatoxins in maize were mentioned as priority hazards by both vendors and consumers. Stakeholders more knowledgeable about food safety considered microbial hazards as a top priority. Although diarrheal diseases were reported to be prevalent in the communities, these were often thought to be the result of agri-chemical residues in fresh produce or the consumption of high-fat foods, and not commonly linked to bacteria in food. Gaps identified during the interviews included poor infrastructure, inadequate food safety knowledge, insufficient or prohibitive policies, insufficient political will, and poor food safetyrelated practices. There were few mentions of lack of motivation or incentives for behavior change, or insufficient consumer demand for food safety. To fill the gaps, several opportunities were discussed, including contextualizing policies and regulations, investing in infrastructure, capacity building, and training, and promoting involvement and collaboration among various stakeholders. Conclusion: This study has highlighted gaps and misperceptions that need to be addressed through proper knowledge and awareness to effectively combat foodborne disease challenges. Behavioral change approaches to improve food safety are recommended. [ABSTRACT FROM AUTHOR]

ObjectiveTo analyze the epidemiological characteristics of pathogens in foodborne disease cases in Haining City, Zhejiang Province, and to provide a basis for the prevention and investigation of foodborne diseases and outbreak events.MethodsInformation on foodborne disease patients from 2014 to 2023 was collected, and stool or anal swab samples were tested for relevant pathogens. The χ2 test was used to compare the differences in pathogen detection rates among different groups, and multivariate logistic regression analysis was used to analyze the risk factors for pathogen detection.ResultsA total of 5 814 samples were tested, with a positive detection rate of 15.36%. The detection rates were 4.95% for norovirus, 4.49% for Escherichia coli, 3.59% for Salmonella, 2.22% for Vibrio parahaemolyticus, and 0.11% for Shigella. The positive detection rates showed seasonal characteristics, with a minor peak in March-April dominated by norovirus and a major peak in July-September dominated by bacteria. The three groups with the highest detection rates were workers, white-collar workers and other groups. Multivariate logistic regression analysis showed that age, season, and antibiotic use before consultation were significant influencing factors for pathogen detection (P

Objective: Food safety progress depends on the ability of public health agencies to detect and investigate foodborne disease outbreaks. The Integrated Food Safety Centers of Excellence identify and implement best practices and serve as resources for public health professionals who investigate enteric disease outbreaks. To target the needs of this diverse workforce, the Integrated Food Safety Centers of Excellence developed and assessed a professional tier framework and competencies. Methods: We described the characteristics of public health professionals who investigate enteric disease outbreaks in the epidemiology role in a conceptual tiered framework. We mapped core competencies to each tier and disseminated a survey to practitioners at local (June 2019) and state (August 2018) US public health agencies to evaluate the importance and frequency of each competency. Results: We developed 15 competencies on surveillance, outbreak detection, interview skills, investigation team, specimen testing, data analysis, hypothesis generation, study design, communication, enteric disease biology, control measures, legal authority, quality improvement, environmental health, and reporting to surveillance. The 286 survey respondents selected interview skills, surveillance, control measures, and hypothesis generation as the competencies most important to their work and most frequently performed. Conclusion: The Integrated Food Safety Centers of Excellence created the first published workforce framework and competencies for public health professionals who detect and investigate enteric disease outbreaks in the epidemiology role, in collaboration with local, state, and federal public health agencies and national organizations. These tools have been integrated into existing programs and can be used to develop training curricula, assess workforce competency over time, and identify priorities for continuing education and training. [ABSTRACT FROM AUTHOR]

Background. Foodborne diseases are common sources of morbidity and mortality worldwide. Scombroid syndrome represents a particular condition since it is not directly related to the ingestion of spoiled food but is determined by high levels of histamine, a chemical mediator naturally produced within the human body under particular conditions. In these cases, histamine is formed as a result of the bacterial activity from histidine, an amino acid present at high levels in some fish species. The resulting symptomatology can range from mild symptoms such as headache and skin rash to more severe manifestations such as hypotension and coronary spasms. Reference regulations in Italy set maximum levels of histamine in food at 200 mg/kg. Cases description. The cases described involve a family of three who, following the ingestion of a tuna dish, started to exhibit symptoms typical of an allergic reaction. In one case, hypotension, tachycardia, and electrocardiographic changes in the ST-tract suggestive of myocardial ischemia also appeared with negative myocardionecrosis enzyme dosage. All three cases experienced complete remission of symptoms in the absence of sequelae. Histamine concentrations in fish sampled three days later were 169 mg/kg. Conclusion. The cases described emphasize the importance of proper differential diagnosis as well as the importance of implementing specific controls in food hygiene. [ABSTRACT FROM AUTHOR]

As acute gastrointestinal (AGI) disease patients only sometimes seek medical care or submit stool samples for testing, and laboratories cannot detect or identify the pathogen, most cases of foodborne gastroenteritis still need to be identified through public health monitoring. We conducted a population survey and sentinel hospital surveillance to determine the burden of foodborne gastroenteritis caused by non‐typhoidal Salmonella enterica (NTS) and Vibrio parahaemolyticus infection, from July 2018 to June 2019 in Zhejiang province, China, and a model for calculating disease burden established. Using the burden of illness pyramid model, we estimated that there were 140.3 cases of NTS infection and 136.2 cases of V. parahaemolyticus infection. We estimated annual incidence per 100,000 population in Zhejiang province as 236 (95% confidence interval [CI] 208–267) and 206 (95% CI 155–232) cases for foodborne NTS and V. parahaemolyticus gastroenteritis, respectively. The results show that AGI caused by these two pathogens constitutes a substantial burden in the Zhejiang population. The health burden of AGI estimations caused by NTS and V. parahaemolyticus in this study can serve as a strategic framework to direct policy and intervention. [ABSTRACT FROM AUTHOR]

The hepatitis E virus (HEV) is a zoonotic pathogen with various hosts, including pigs, which act as reservoirs. In industrialized countries, sporadic cases caused by genotype 3, contracted by ingesting contaminated uncooked or undercooked meat, have been reported. However, in developing countries, HEV infection is mainly dominated by genotype 2 and often associated with poor hygiene conditions and drinking water supplies. HEV infection and its circulation in domestic fauna in West Africa are poorly documented. This study aimed to assess the presence of HEV in pork sold in Saint-Louis, Senegal. Meat products (250 g samples, n = 74) were purchased in August 2022 from three locations. Then, 2 g/sample was minced to extract total nucleic acids using the Purelink™ Viral DNA/RNA kit. RT-PCR reactions were performed using the One-Taq™ One-Step RT-PCR kit targeting the HEV ORF2 genomic region. The products obtained were visualized on a 1% agarose gel. Of a total of 74 samples, divided into pork meat (n = 65) and pork liver (n = 9), 5.4% (n = 4) tested positive for HEV. In both cases, two samples were positive, representing a rate of 3.1% and 22.2% for meat and pork liver, respectively. All new viral sequences were obtained from a monophyletic group within HEV genotype 3. This study is the first to report the presence of HEV in pork sold in Senegal and the results reveal a potential circulation of HEV in the pig population. The high proportion of contamination in the pork liver samples highlights a major risk associated with their consumption. [ABSTRACT FROM AUTHOR]

ObjectiveThe purpose of this study was to investigate the epidemiological and genomic characteristics of Vibrio parahaemolyticus (V. parahaemolyticus) isolates from outbreaks in Huzhou, China.MethodsThis study aims to analyze the epidemiological data on V. parahaemolyticus outbreaks reported in Huzhou from 2019 to 2023. A total of 70 V. parahaemolyticus outbreak isolates were collected. The antibiotic resistance, serotypes, molecular typing, and genomic characteristics of these isolates were analyzed.ResultsMost outbreaks of V. parahaemolyticus infection occurred in the summer, and the majority of outbreaks occurred in restaurants and rural banquets. High resistance rates were observed for ampicillin (AMP, 24.29%), followed by tetracycline (TET, 15.71%) and trimethoprim-sulfamethoxazole (SXT, 15.71%). The newly emerged serotype O10:K4 became dominant from 2021 to 2023, with most isolates belonging to ST3. The resistance gene blaCARB was frequently detected among these isolates. The pulsed-field gel electrophoresis (PFGE) and whole-genome single-nucleotide polymorphisms (wgSNPs) effectively differentiated the nine outbreaks.ConclusionThe newly emerged serotype O10:K4 became dominant from 2021 to 2023, with most isolates being ST3. PFGE and WGS technologies provided reliable methods for typing and identifying V. parahaemolyticus for outbreaks.

Zoonotic nematodes of the genus Trichinella are foodborne parasites that have a global distribution in wild carnivores and omnivores, with spillover and spillback into domestic livestock and people, with concomitant trade and health consequences. Historically, most human cases were linked to domestic pigs infected with Trichinella spiralis, but under current high biosecurity swine production in many countries, wildlife have become a more important source of human trichinellosis. The aim of this review is to update the global distribution of Trichinella species and genotypes reported in wildlife, as well as reported human outbreaks from the consumption of wildlife. Using several online databases and by “snowballing” references, hundreds of reports of Trichinella spp. in wildlife published between January 1991 and December 2023 provide an important update to the host and geographic range for each of the recognized 13 species/genotypes, grouped by continent. Surveillance effort was highest in Europe and North America, while Africa, Asia, Oceania, Central and South America have had limited surveillance, in some instances with human cases serving as sentinels of transmission in a region. Dozens of human outbreaks are described, with wild boars (Sus scrofa) being the most frequently implicated wildlife species in human outbreaks globally. Bears are an important source of infection in North America, for wildlife tourism, and importation of bear meat has also been implicated in multicountry outbreaks. The largest study limitation was the dearth of molecular identification of larvae in both wildlife surveillance studies and human outbreaks, particulary in under-studied regions. We highlight the need for enhanced molecular epidemiological approaches to outbreaks of this important foodborne parasite, and emphasize the need for a One Health approach to manage Trichinella spp. which transmit among terrestrial and marine wildlife (including migratory birds), pigs, horses, and people, often across large geographic scales and borders.

Shiga toxin-producing Escherichia coli (STEC) are associated with severe infections including hemorrhagic colitis and hemolytic uremic syndrome in humans. Ruminants are known as reservoirs of STEC; however, no data are available on STEC in ruminants in Mongolia, where more than 5 million cattle and 25 million sheep are raised. To disclose the existence and characteristics of STEC in Mongolia, in this study, we isolated and characterized STEC from cattle in Mongolia. We collected 350 rectal swabs of cattle from 30 farms near Ulaanbaatar city and isolated 45 STEC from 21 farms. Rectal swabs were precultured with modified Escherichia coli broth and then inoculated to Cefixime-Tellurite Sorbitol MacConkey agar plate and/or CHROMagar STEC agar plate for the isolation of STEC. The isolation ratios in each farm were from 0% to 40%. Multiplex PCR for the estimation of O- and H-serotypes identified 12 O-genotypes (Og-types) and 11 H-genotypes (Hg-types) from 45 isolates; however, Og-types of 19 isolates could not be determined. Stx gene subtyping by PCR identified 2 stx1 subtypes (1a and 1c) and 4 stx2 subtypes (2a, 2c, 2d, and 2g). Forty-five isolates were divided into 21 different groups based on the Og- and Hg-types, stx gene subtypes and the existence of virulence factors, ehxA, eae, and saa, which includes several major serotypes associated with human illness such as O26:H11 and O157:H7. The most dominant isolate, OgUT:H19 [stx1a (+), stx2a (+), ehxA (+) and saa (+)], was isolated from eight farms. This is the first report on the characterization of STEC in cattle in Mongolia, and the results suggest the importance of further monitoring of STEC contamination in the food chains as well as STEC infection in humans.

ObjectiveTo provide a scientific basis to establish further prevention and control strategies， the epidemiological characteristics of foodborne disease outbreaks from 2012 to 2021 in Jiangxi Province was analyzed.MethodsDescriptive analysis was conducted using foodborne disease outbreak data obtained from the Foodborne Disease Outbreak Reporting System for Jiangxi Province from 2012 to 2021.ResultsFrom 2012 to 2021， a total of 1 285 cases， 7，222 illnesses， and 48 deaths due to foodborne disease outbreaks occurred in Jiangxi Province. The case fatality rate was 0.66% （48/7 222）. Further， the mortality rates were found to statistically significantly differ among the different years （P≤0.001）. The number of foodborne disease outbreaks tended to increase within the 10 years， and most incidents occurred from May to September. Among the 768 confirmed single etiologic agents， poisonous mushroom was the cause of most incidents （50.78%； 390/768） and deaths （93.75%； 45/48）. Microbiological agents were responsible for most illnesses （49.41%； 2 266/4 586）. Salmonella and Vibrio parahaemolyticus were identified as the main pathogenic bacteria. Foodborne disease outbreaks mainly occurred among families and in catering services， with families having the largest number of incidents （64.75%； 832/285） and deaths （95.83%； 46/48）. Notably， the main pathogenic factor was poisonous mushrooms. Catering services were associated with the largest number of illnesses （51.77%； 3 739/7 222）， with microbiological agents as the main pathogenic factor.ConclusionPoisonous mushrooms caused the most deaths and mainly affected families. Microbial pathogenic factors were the main pathogenic factors in places offering catering services and schools. Rural families should be educated on the harm associated with the consumption of wild mushroom. Moreover， the supervision and management of food safety and health education should be promoted to reduce the incidence of foodborne disease and death.

The problem of food-borne illnesses due to microbial contamination of infant and young children foods is usually of international concern， and the unique character of the infant and young child population requires special and strict food safety requirements for their own foods. This article reviews the progress of contamination with Salmonella and Cronobacter （Enterobacter sakazakii） of Enterobacteriaceae family in foods for infants and young children and its diseases risk at home and abroad in recent years， and also provides technical support for the revision of national standards for infant and young children foods and its manufacturing processes in China through the comparative analysis of domestic and international microbiological limits for infant and young children foods.

ObjectiveTo analyze the epidemiological characteristics of toadstool poisoning in Guangdong Province from 2015 to 2020 and provide guidance for prevention and control strategies.MethodsToadstool cases reported between 2015 and 2020 in Guangdong Province were extracted from the Foodborne Disease Case Surveillance and Reporting System， and their epidemiological characteristics were analyzed. ArcGIS 10.8 software was used for spatial analysis.ResultsA total of 854 cases of mushroom poisoning were reported in Guangdong Province from 2015 to 2020， with an average annual incidence of 0.32 cases per 100 000 population. A total of 395 patients were hospitalized， with a hospitalization rate of 46.3% and mortality rate of 0%. The mean， median， minimum， and maximum incubation periods were 2.8 h， 2.0 h， 0 h， and 32 h， respectively. A total of 448 males and 406 females were identified， with a male-to-female ratio of 1.10∶1. Most patients were farmers （34.19%， 292/854）， and the onset age ranged from 31-59 years old. The highest number of cases was reported in 2018， and the incidence peak was from May to September， with Shaoguan serving as the high incidence area. Spatial analysis revealed that from 2015 to 2020， the hotspots of toadstool poisoning in Guangdong Province were Shaoguan and Qingyuan.ConclusionThe incidence of toadstool poisoning in Guangdong Province displays a spatial aggregation pattern and is mainly concentrated in the northern area of Guangdong Province. Effects should be made to educate farmers， establish strategies for preventing and controlling toadstool poisoning， and promote scientific understanding to reduce its occurrence.

The aim of this study was to investigate food safety knowledge levels according to the socio-demographic profiles of young food handlers and to find out the determinants of the knowledge level. A cross-sectional survey was conducted in Türkiye; it consisted of sections including hygienic design, freezing and thawing, preparation, cooking and reheating, service, storage, and foodborne diseases sections. The food safety knowledge level differed according to gender, age, income, grade level, and intership status. Participants who coded 60% of the survey statements correctly were considered to have “good” food safety knowledge. Knowledge about cooking and reheating, foodborne diseases, and service was found to be at a poor level, but food safety knowledge (overall) was good (68%). The correct score ratio was found to be the highest for hygienic design. Binary logistic regression presented that gender, income, grade level, and internship status significantly affected knowledge level. The strongest predictors were found to be income of $638-$850 (exp (β)=12.9) and more than $850 (exp (β)=4.6), respectively. This study highlights that female students under the age of 25 with an income of more than $638, who have not yet completed an internship, have the highest level of food safety knowledge. This study presented a holistic approach to the food safety knowledge of young food handlers. These insights can contribute to the development of hygiene/sanitation and food safety course content for culinary and gastronomy students.

Abstract The increase in cheese production, sale, and consumption due to the settled lives of societies has led to an increase in cheese‐related diseases. It has become essential to better understand cheese‐borne diseases and to develop control measures. In this study, cheese‐related diseases and precautions taken in the Ottoman Empire from the 19th to the 20th centuries were investigated in Ottoman archival sources. Of these documents, cheese spoilage was detected in 12 and cheese‐related disease in 9. Cheeses that caused diseases or disorders in the relevant period were called spoiled cheese. One document states that a person died of a cheese‐borne illness. Cheese poisoning occurs mainly from unsalted, fresh cheeses. It has been determined that tin‐free copper pots were used in cheese production and sales and covered with herbs such as hemlock during maturation. In the relevant period, microbiological and chemical analyses of cheeses in terms of health were carried out in food control laboratories. Since the mercury chloride solution is used to disinfect animal udders, it has been stated that it contaminates the milk used in cheese production. Authorities have requested a boric acid solution (5% boric acid in hot water) instead of this solution for udder disinfection. In the Ottoman Empire, it was requested to take necessary sanitation and hygiene measures to prevent spoilage and cheese‐related diseases in the production areas or sales places of cheese. Clean and tinned containers should be used in cheese production, storage, and sale, and poisonous herbs should not be used during cheese ripening. It was also essential to analyze them in laboratories at internal and external customs. Knowing the precautions taken in the past to prevent the deterioration of food or the occurrence of diseases has led to modern food safety practices being applied today.

ObjectiveTo provide the basis for formulating relevant prevention and control measures， the etiological characteristics of foodborne diarrhea cases in Anhui Province from 2017 to 2021 were analyzed.MethodsThis cross-sectional study method was conducted from 2017 to 2021 and included data from diarrhea cases in 22 foodborne disease etiology-monitoring hospitals， Anhui Province. Anal swabs or feces were taken from all cases of diarrhea and the samples were tested for etiology as required. Data were processed with χ2 trend test or χ2 trend test.ResultsA total of 15 484 specimens were collected from 2017 to 2021， and the total detection rate of pathogens was 23.75% （3 678/15 484）. The detection rate of Norovirus， Salmonella， diarrheagenic Escherichia coli， Vibrio parahaemolyticus， and Shigella were 10.01% （1 550/15 484）， 6.16% （954/15 484）， 6.10% （944/15 484）， 1.66% （257/15 484）， and 1.00% （155/15 484）， respectively. The detection rate of pathogens in different years （χ2trend=11.249， P

This article discusses the issue of food safety in low- and middle-income countries (LMICs), specifically in informal markets. It highlights the significant public health and socio-economic impacts of foodborne diseases in these countries, which are comparable to diseases like malaria, HIV/AIDS, and tuberculosis. The article emphasizes the importance of addressing food safety in these markets, which are characterized by poor infrastructure, lack of consistent inspection, and the presence of live animals and traditional foods. The majority of studies focus on animal source foods and vegetables, which are high-risk products due to the potential for pathogen survival and growth. The article calls for more research on risk management and communication, as well as the development of scalable and sustainable solutions for improving food safety in informal markets. [Extracted from the article]

The increase in cheese production, sale, and consumption due to the settled lives of societies has led to an increase in cheese‐related diseases. It has become essential to better understand cheese‐borne diseases and to develop control measures. In this study, cheese‐related diseases and precautions taken in the Ottoman Empire from the 19th to the 20th centuries were investigated in Ottoman archival sources. Of these documents, cheese spoilage was detected in 12 and cheese‐related disease in 9. Cheeses that caused diseases or disorders in the relevant period were called spoiled cheese. One document states that a person died of a cheese‐borne illness. Cheese poisoning occurs mainly from unsalted, fresh cheeses. It has been determined that tin‐free copper pots were used in cheese production and sales and covered with herbs such as hemlock during maturation. In the relevant period, microbiological and chemical analyses of cheeses in terms of health were carried out in food control laboratories. Since the mercury chloride solution is used to disinfect animal udders, it has been stated that it contaminates the milk used in cheese production. Authorities have requested a boric acid solution (5% boric acid in hot water) instead of this solution for udder disinfection. In the Ottoman Empire, it was requested to take necessary sanitation and hygiene measures to prevent spoilage and cheese‐related diseases in the production areas or sales places of cheese. Clean and tinned containers should be used in cheese production, storage, and sale, and poisonous herbs should not be used during cheese ripening. It was also essential to analyze them in laboratories at internal and external customs. Knowing the precautions taken in the past to prevent the deterioration of food or the occurrence of diseases has led to modern food safety practices being applied today. [ABSTRACT FROM AUTHOR]

Foodborne Diseases (FBDs) are a worldwide problem and occur after contaminated food has been ingested, signaling a lack of food quality. Even though the SARS-CoV-2 virus is not transmitted through food, the COVID-19 pandemic has caused several challenges worldwide that have had direct implications on food production and handling, stimulating and reinforcing the adoption of good manufacturing and food handling practices. The aim of this study was to analyze data on notifications of FBD in Brazil in the years before (2018 and 2019) and during (2020 and 2021) the COVID-19 pandemic. Secondary data from the National System of Notifiable Diseases was analyzed, evaluating: overall incidence rate, lethality and mortality, contamination sites, and criteria for confirming the etiological agent. There were 2206 records of FBDs, and the mortality rate was 0.5% in both periods. The incidence rate before the pandemic was 6.48 and during the pandemic was 3.92, while the mortality coefficient was 0.033 before and 0.019 during the pandemic, both per 100,000 inhabitants. There was no significant difference in the number of FBD notifications in the evaluated periods. There was a migration of the location of FBD, with a significant increase in FBD notifications in hospitals and health units and a reduction in notifications from social events. There was a significant increase in the type of criteria used to confirm outbreaks, with an increase in clinical laboratory tests and clinical reports for bromatology. The increase in notifications in hospitals and health units demonstrates the necessity of improving food safety knowledge and the attitudes and practices of food handlers and healthcare professionals. [ABSTRACT FROM AUTHOR]

IntroductionInformal markets play a crucial role in providing fresh and nutritious foods for people in low and middle-income countries. However, the safety of food sold in these markets remains a major concern, contributing to a high burden of foodborne illnesses.MethodsThis study was designed to analyze stakeholder perceptions of food safety in selected informal public markets in Kenya. Eight focus group discussions and 15 key informant interviews were conducted. In addition, two workshops were held to validate the findings.Results and discussionWe found that consumers and vendors confounded food quality, especially freshness, with safety, and paid more attention to appearance and physical qualities than food safety. Information (such as branding and expiry dates) and heuristic cues (such as the flow of buyers and the presence of flies) were used to assess food safety. Meat was perceived as the food most likely to cause disease. Chemical hazards in fresh produce and aflatoxins in maize were mentioned as priority hazards by both vendors and consumers. Stakeholders more knowledgeable about food safety considered microbial hazards as a top priority. Although diarrheal diseases were reported to be prevalent in the communities, these were often thought to be the result of agri-chemical residues in fresh produce or the consumption of high-fat foods, and not commonly linked to bacteria in food. Gaps identified during the interviews included poor infrastructure, inadequate food safety knowledge, insufficient or prohibitive policies, insufficient political will, and poor food safety-related practices. There were few mentions of lack of motivation or incentives for behavior change, or insufficient consumer demand for food safety. To fill the gaps, several opportunities were discussed, including contextualizing policies and regulations, investing in infrastructure, capacity building, and training, and promoting involvement and collaboration among various stakeholders.ConclusionThis study has highlighted gaps and misperceptions that need to be addressed through proper knowledge and awareness to effectively combat foodborne disease challenges. Behavioral change approaches to improve food safety are recommended.

ObjectiveA dichroine poisoning outbreak caused by the accidental ingestion of fresh Dichroa yunnanensis was investigated and resolved， which can provide scientific support for the clinical treatment and further prevention of dichroine poisoning.MethodsA systemic epidemiological investigation， hygiene investigation， laboratory tests， morphology analysis， and molecular identification of the plant were conducted soon after the incident， and poison treatment consisted of evaluating clinical symptoms， giving therapeutic drugs， and achieving a patient cure.ResultsBased on the botanical and molecular biological identification results of Dichroa yunnanensis， the sample involved in the poisoning incident was confirmed to be Dichroa yunnanensis， Yunnan Province. The toxic substance responsible for the poisoning was an alkali from Dichroa yunnanensi， with a 100% effect rate among individuals who consumed it. Clinical manifestations included mainly nausea， vomiting， diarrhea， tenesmus， and other gastrointestinal symptoms， which abated within 24 h of fluid rehydration， stomach protection， potassium supplementation， and broad-spectrum detoxification treatment， without additional symptoms.ConclusionThis incident of dichroine poisoning was caused by the accidental consumption of fresh Dichroa yunnanensis. As no D. yunnanensis poisoning case has been reported previously in China， this report has important reference value for the prevention and clinical treatment of similar poisoning events in the future.

ObjectiveTo trace Bacillus cereus （B. cereus） from foodborne disease outbreaks toidentify pathogens and cut off transmission.MethodsPulsed-field gel electrophoresis （PFGE） was performed. Furthermore， 12 isolates of B. cereus were subjected to PFGE. Subsequently， whole-genome sequencing （WGS） analysis was conducted on ten of these isolates. The WGS data were analyzed and assembled using BioNumerics software. Multilocus sequence typing （MLST）， virulence gene profiles， and single nucleotide polymorphisms （SNPs） were analyzed using assembled sequences.ResultsPFGE analysis classified the 12 B. cereus strains into nine pulsotypes. The three B. cereus isolates with the same PFGE pattern belonged to ST1435， and there were only three SNPs in the three ST1435 strains. The two B. cereus isolates with the same PFGE patterns were ST24 with one SNP between them， and the two ST24 isolates harbored hlbACD. These results indicate that the B. cereus isolates belonged to the same clone. The remaining three B. cereus strains also contained hlbACD.ConclusionFood-borne illness events caused by B. cereus are complex and are sources of contamination. Therefore， it will be necessary to strengthen the hygiene surveillance of food sources and workers and to pay more attention to cleaning and disinfecting environments and facilities， which will be important for preventing and controlling foodborne diseases.

Diarrheagenic Escherichia coli (DEC) is a common pathogen around the world that can cause disease with symptoms of diarrhoea. We collected all clinical DEC isolates from diarrhoea samples in three sentinel hospitals for active surveillance of foodborne diseases in Huzhou, China, between 2020 and 2022. The isolates were characterised according to demographic characteristics, time distribution, distribution of suspected culprit foods, antimicrobial results of susceptibility testing, analysis of virulence genes, and pulsed-field gel electrophoresis (PFGE) typing. The positive detection rate was 7.28%, the highest for enteroaggregative E. coli (EAEC) strains, followed by enterotoxic E. coli (ETEC) strains. The predominant virulence genes were astA/pic in EAEC (57.25%) and estIa/estIb in ETEC (17.94%) strains. The proportion of cases was relatively high in children aged 6 years old (15.27%), and the peak of incidence was between June and September. The rates of drug resistance in DEC were high in Huzhou, and the spectrum of drug resistance was wide. The highest rate of drug resistance was for AMP (63.51%), and multiple drug resistance was common. The household was the leading site of DEC infection, and meat and meat products were the main suspected culprit foods (18.15%). EAEC strains showed 52.4-100.00% sequence identity, and ETEC strains showed 52.2-100.00% sequence identity. All cases of DEC infection in Huzhou were sporadic between 2020 and 2022. Strengthening continuous surveillance will be useful in the risk assessment of foodborne diseases caused by DEC.

ObjectiveIn this paper， the cause of an outbreak of foodborne disease in Huzhou City was analyzed， which may help avoid the recurrence of such incidents.MethodsThrough the field epidemiological investigation， the case definition was formulated and the questionnaire survey was carried out in the case group and the control group. In addition， the chi-square test and logistic regression method were used to identify the factors affecting the outbreak. The patient stool samples， food samples， environmental samples and water samples were collected and used for the laboratory test. The PFGE molecular typing was conducted on the isolated positive strains.ResultsThe number of people exposed during the same period was 410， and the number of possible cases was 18， with an incidence of 4.39%. Generally， the main symptoms were abdominal pain and diarrhea， accompanied by nausea， fatigue， fever and others. For case-control analysis， 17 of the 18 patients were included in the case group， and 19 non-patients were into control group. The results suggested that the risk factors were blanched deep-water shrimp（OR=19.42， 95%CI=1.06‒357.02， P=0.046）and steamed Ao Long （Australian lobster） with garlic and vermicelli （OR=22.01， 95%CI=1.24‒390.70， P=0.035）. According to the laboratory test results Vibrio parahaemolyticus （VP） was positive in 5 cases， and the serum type was is O10∶K4. In the reserved food， VP was positive in the samples of steamed Australian lobster with garlic vermicelli and lamb chops. The serum type was O5∶Kut.ConclusionThis incident was an outbreak of foodborne disease caused by the consumption of wedding food contaminated by VP. The dinner was served by Hotel B on September 17. Moreover， the suspicious foods include the blanched deep-water shrimp and steamed lobster with garlic vermicelli.

Abstract Background According to the World Health Organization, foodborne disease is a significant public health issue. We will choose the best model to predict foodborne disease by comparison, to provide evidence for government policies to prevent foodborne illness. Methods The foodborne disease monthly incidence data from June 2017 to April 2022 were obtained from the Chongqing Nan’an District Center for Disease Prevention and Control. Data from June 2017 to June 2021 were used to train the model, and the last 10 months of incidence were used for prediction and validation The incidence was fitted using the seasonal autoregressive integrated moving average (SARIMA) model, Holt-Winters model and Exponential Smoothing (ETS) model. Besides, we used MSE, MAE, RMSE to determine which model fits better. Results During June 2017 to April 2022, the incidence of foodborne disease showed seasonal changes, the months with the highest incidence are June to November. The optimal model of SARIMA is SARIMA (1,0,0) (1,1,0)12. The MSE, MAE, RMSE of the Holt-Winters model are 8.78, 2.33 and 2.96 respectively, which less than those of the SARIMA and ETS model, and its prediction curve is closer to the true value. The optimal model has good predictive performance. Conclusion Based on the results, Holt-Winters model produces better prediction accuracy of the model.

ObjectiveTo provide a basis for preventive initiatives against foodborne diseases， the trends of foodborne diseases in China from 2011 to 2020 were analyzed.MethodsDescriptive epidemiological analysis was conducted using data on foodborne diseases in China from 2011 to 2020.ResultsA total of 34 588 outbreaks occurred from 2011 to 2020， resulting in 259 481 illnesses， with 60.82% of incidents occurring from June to September. Plant and animal toxicants caused 43.56% of the outbreaks， followed by unknown etiology （35.49%） and bacteria and viruses （16.42%）. Fungi and their products accounted for the highest proportion of events （18.33%） and deaths （52.69%）. Restaurants （49.31%） and households （46.68%） were the most exposed. The average annual growth rate of household outbreaks was the highest （33.66%）.ConclusionPlant and animal toxicants， especially fungi and their products， were the main pathogenic factor of foodborne outbreaks in China in the last 10 years. Epidemic peaks of foodborne pathogens were observed in June and September. The exposure area was dominated by catering service units and households， with a tendency towards households.

ObjectiveTo investigate the monitoring status and epidemiological characteristics of foodborne disease pathogens in Baoshan District， Shanghai so as to improve early detection and warning capabilities of foodborne diseases outbreaks， and to provide a scientific basis for the prevention and control of foodborne diseases.MethodsAnal swabs or fecal samples from food-borne diarrhea cases were collected from two sentinel surveillance medical institutions in Baoshan District of Shanghai during 2019 and 2021. Salmonella， diarrheagenic Escherichia coli， Shigella， Vibrio parahaemolyticus， campylobacter and norovirus were tested in anal swabs and fecal samples， and all the testing results were statistically analyzed.ResultsA total of 1 693 cases were reported， among which 1 693 anal swabs and fecal samples were collected， with a male-to-female ratio of 1.04∶1. The largest number of cases was from the age group of 45-64 years （504 cases）. The highest number of reported cases was among retirees （762 cases）. The high-incidence period of the diseases was in summer and autumn， with the highest number of cases associated with meat and meat products （566 cases）. The primary location of exposure was at home （1 260 cases）. The detection rate of pathogenic bacteria and virus was 21.32%， among which campylobacter accounted for the largest proportion （10.28%）. The peak incidence rate was from May to September. The detection rate of norovirus was 13.29%， with a higher incidence in winter and spring. The predominant serotype of Salmonella was Salmonella enteritidis （41.82%）， and the predominant local serotype of diarrheagenic Escherichia coli was EAEC （50.52%）. Campylobacter was mainly represented by jejuni （81.61%）， and the predominant type of norovirus was GⅡ （60.87%）.ConclusionCampylobacter has the highest proportion among foodborne pathogens causing foodborne diseases in Baoshan District， followed by diarrheogenic Escherichia coli. And norovirus GⅡ type is the predominant virus. Appropriate prevention and control measures should be taken based on the characteristics of each pathogen's epidemiology.

Abstract Food-borne diseases are a global public health issue with 1 in 10 people falling ill after eating contaminated food every year. In response, the food industry has implemented several new pathogen control strategies, such as biotechnological tools using the direct application of bacteriophages for biological control. We have undertaken a systematic review and meta-analysis that evaluated the efficiency of patented phages as a biological control for food-borne pathogens and determined the physical–chemical characteristics of the antimicrobial effect. Included and excluded criteria was developed. Included criteria: Phage patent files with an application in biological control on food and scientific articles and book chapters that used phages patented for food biological control. Excluded criteria: Patent documents, scientific articles, and book chapters that included phage therapy in humans, animals, and biological control on plants but did not have an application on food were not considered in our study. The systematic analysis identified 77 documents, 46 scientific articles, and 31 documents of patents and 23 articles was included in the meta-analysis. Listeria monocytogenes and Salmonella sp. comprised most of the targets identified in the screening, so that we focused on these strains to do the meta-analysis. There are a total of 383 and 192 experiments for Listeria and Salmonella phages for quantitative data analysis. Indexing databases for the bibliographic search (Scopus, Web of Science (WoS) and PubMed (Medline) were addressed by an automated script written in Python 3 Python Core Team (2015) and deposited on GitHub ( https://github.com/glenjasper ). A random-effects meta-analysis revealed (i) significant antimicrobial effect of Listeria phages in apple, apple juice, pear, and pear juice, (ii) significant antimicrobial effect of Salmonella phages in eggs, apple, and ready-to-eat chicken, (iii) no heterogeneity was identified in either meta-analysis, (iv) publication bias was detected for Listeria phages but not for Salmonella phages. (v) ListShield and Felix01 phages showed the best result for Listeria and Salmonella biological control, respectively, (vi) concentration of phage and bacteria, time and food had significant effect in the biological control of Listeria, (vii) temperature and time had a significant effect on the antimicrobial activity of Salmonella phages. The systematic review and meta-analyses to determine the efficiency of bacteriophages previously patented against pathogenic bacteria on dairy products, meat, fruits and vegetables. Besides, the discovering of key factors for efficacy, so that future applications of phage biotechnology in foods can be optimally deployed.

Objectives: This paper presented a detailed analysis of the epidemiology and molecular characteristics of staphylococcal food poisoning (SFP) that occurred in a hotel in Hangzhou. Methods: A total of 46 guests at the hotel underwent an epidemiological survey. Samples of stool from patients, vomit, swabs from the kitchen, leftover food items, and anal swabs from food handlers were taken and investigated for the presence of potential pathogenic bacteria. Molecular techniques and whole genome sequencing were performed to track the evolution of Staphylococcus aureus associated with the outbreak of SFP. Results: Forty-six individuals displayed gastrointestinal symptoms. Seventeen isolates of S. aureus were discovered to carry the seg, sei, sem, sen, seo, and selu genes found in a specific enterotoxin gene cluster (egc) operon, but without the presence of classical enterotoxins such as SEA ∼ SEE. All egc-positive isolates shared identical pulsed-field gel electrophoresis profiles and were classified under new ST7591 (Clonal Complex 72) with identical spa typing t148. In addition, some isolates of S. aureus obtained from food sources sold in Hangzhou over the past 3 years and carrying egc genes were grouped under the ST72 lineage (CC72). Through whole genome sequencing, a strong genetic connection was revealed between these egc-positive isolates and clinical ST72 S. aureus found in China. Conclusions: S. aureus with non-classical egc enterotoxins was suggested to be a potential cause of SFP in humans.

Through fishing and aquaculture activities, humans have access to fish, which are a basic food source in the diet due to their nutritional value. Fish are widely distributed and commercialized worldwide in different products (e.g., whole fresh, filleted, sliced, frozen, dried, smoked, salted, and canned fish, among others). Because of their composition and nutritional value, fish are highly susceptible to spoilage and contamination, mainly by microorganisms, compromising their safety, shelf life, and availability; therefore, consuming fish can become a risk to public health. Foodborne diseases are considered important global public health problems because of their incidence, consequences, mortality, and negative economic impact on the population. Among the foods commonly associated with foodborne diseases are fish and fish products contaminated by various agents that are harmful to health throughout the food chain. Because of the constant growth of the population and the demand for greater quantities of food, the search for and development of technologies for the generation and availability of fresh, safe food with nutritional and sensorial qualities has increased. This is how biopreservation emerges, which, through the application of lactic acid bacteria and/or metabolites, is positioned as a sustainable, economic, and simple alternative for obtaining fish and fish products and making them available for human and/or animal consumption. Therefore, this work focuses on providing a basic and general perspective and information through the search, collection, and analysis of information in various databases, such as Google Scholar, SciELO, Redalyc, ScienceDirect, and/or institutional repositories, regarding fish production, nutritional properties, foodborne diseases, causal agents, and their associations with fish and fish products. Additionally, this study describes the biopreservation process through the use of lactic acid bacteria and/or metabolites to extend shelf life and promote the safety and nutritional and sensory qualities of fish and fish products intended for human and/or animal consumption.

In recent years, essential oils (EOs) have received interest due to their antibacterial properties. Accordingly, the present study aimed to investigate the effectiveness of the EOs obtained from seven species of Salvia on three strains of Listeria monocytogenes (two serotyped wild strains and one ATCC strain), a bacterium able to contaminate food products and cause foodborne disease in humans. The Salvia species analysed in the present study were cultivated at the Botanic Garden and Museum of the University of Pisa, and their air-dried aerial parts were subjected to hydrodistillation using a Clevenger apparatus. The obtained EOs were analysed via gas chromatography coupled with mass spectrometry for the evaluation of their chemical composition, and they were tested for their inhibitory and bactericidal activities by means of MIC and MBC. The tested Eos showed promising results, and the best outcomes were reached by S. chamaedryoides EO, showing an MIC of 1:256 and an MBC of 1:64. The predominant compounds of this EO were the sesquiterpenes caryophyllene oxide and β-caryophyllene, together with the monoterpenes bornyl acetate and borneol. These results suggest that these EOs may possibly be used in the food industry as preservatives of natural origins. [ABSTRACT FROM AUTHOR]

Foodborne diseases (FBD) are an important externality of agriculture and food systems, but only since 2015 have they risen up the development agenda. In the first part of this Review, I discuss the multiple burdens of FBD and how they relate to food systems with a focus on low-income and middle-income countries (LMIC), particularly African nations. The health burden of FBD is comparable with that of malaria, and over 90% falls on people in LMIC, with an economic burden of more than US$100 million per year. FBD have many other, less well-estimated effects on nutrition, gender, equity, and the environment. FBD are becoming increasingly prevalent in LMIC and many outbreaks are attributable to nutritious, fresh foods purchased from informal markets. In the second part of the paper, I consider options for improved management of FBD at scale in LMIC. I summarize previous investments in Africa, finding that they have often been poorly directed and evaluated. Finally, on the basis of a systematic literature review, I make recommendations for an integrated framework to evaluate food safety interventions in LMIC, including a typology for interventions and five factors critical for success. Incorporating these factors into food safety interventions will ensure that they are scalable and sustainable. [ABSTRACT FROM AUTHOR]

The most comprehensive and inclusive estimates for the economic burden of foodborne illness yield values as high as $97.4 billion USD annually. However, broad incidence and cost estimates have limited use if they cannot be attributed to specific foods, for the purposes of food safety control. In this study, we estimated the economic burden of foodborne illnesses resulting from flour and flour‐based food products in the United States from the years 2001 to 2021. The outbreak, illness burden, and health economic data are combined to generate these estimates. Our model combined outbreak data with published Centers for Disease Control and Prevention multipliers to estimate the annual number of illnesses associated with flour‐borne pathogens. We then integrated illness severity data with an updated economic model that accounts for costs related to medical care, productivity loss, loss of life, along with the quality of life loss that entails pain and suffering. In total, 752 cases and 223 hospitalizations from flour‐related illnesses were reported from 2001 to 2021, with an average of 37.6 cases of reported cases annually. However, the actual number of cases, accounting for underreporting and underdiagnosis, can be as high as 19,440 annually. Pathogens involved in these outbreaks are Salmonella, E. coli O157:H7, and E. coli O121. Our estimates suggest average annual economic losses, including healthy years of life lost, of $108 and $258 million using two alternative models. [ABSTRACT FROM AUTHOR]

Background: According to the World Health Organization, foodborne disease is a significant public health issue. We will choose the best model to predict foodborne disease by comparison, to provide evidence for government policies to prevent foodborne illness. Methods: The foodborne disease monthly incidence data from June 2017 to April 2022 were obtained from the Chongqing Nan'an District Center for Disease Prevention and Control. Data from June 2017 to June 2021 were used to train the model, and the last 10 months of incidence were used for prediction and validation The incidence was fitted using the seasonal autoregressive integrated moving average (SARIMA) model, Holt-Winters model and Exponential Smoothing (ETS) model. Besides, we used MSE, MAE, RMSE to determine which model fits better. Results: During June 2017 to April 2022, the incidence of foodborne disease showed seasonal changes, the months with the highest incidence are June to November. The optimal model of SARIMA is SARIMA (1,0,0) (1,1,0)12. The MSE, MAE, RMSE of the Holt-Winters model are 8.78, 2.33 and 2.96 respectively, which less than those of the SARIMA and ETS model, and its prediction curve is closer to the true value. The optimal model has good predictive performance. Conclusion: Based on the results, Holt-Winters model produces better prediction accuracy of the model. [ABSTRACT FROM AUTHOR]

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Food-borne diseases are a global public health issue with 1 in 10 people falling ill after eating contaminated food every year. In response, the food industry has implemented several new pathogen control strategies, such as biotechnological tools using the direct application of bacteriophages for biological control. We have undertaken a systematic review and meta-analysis that evaluated the efficiency of patented phages as a biological control for food-borne pathogens and determined the physical–chemical characteristics of the antimicrobial effect. Included and excluded criteria was developed. Included criteria: Phage patent files with an application in biological control on food and scientific articles and book chapters that used phages patented for food biological control. Excluded criteria: Patent documents, scientific articles, and book chapters that included phage therapy in humans, animals, and biological control on plants but did not have an application on food were not considered in our study. The systematic analysis identified 77 documents, 46 scientific articles, and 31 documents of patents and 23 articles was included in the meta-analysis. Listeria monocytogenes and Salmonella sp. comprised most of the targets identified in the screening, so that we focused on these strains to do the meta-analysis. There are a total of 383 and 192 experiments for Listeria and Salmonella phages for quantitative data analysis. Indexing databases for the bibliographic search (Scopus, Web of Science (WoS) and PubMed (Medline) were addressed by an automated script written in Python 3 Python Core Team (2015) and deposited on GitHub (https://github.com/glenjasper). A random-effects meta-analysis revealed (i) significant antimicrobial effect of Listeria phages in apple, apple juice, pear, and pear juice, (ii) significant antimicrobial effect of Salmonella phages in eggs, apple, and ready-to-eat chicken, (iii) no heterogeneity was identified in either meta-analysis, (iv) publication bias was detected for Listeria phages but not for Salmonella phages. (v) ListShield and Felix01 phages showed the best result for Listeria and Salmonella biological control, respectively, (vi) concentration of phage and bacteria, time and food had significant effect in the biological control of Listeria, (vii) temperature and time had a significant effect on the antimicrobial activity of Salmonella phages. The systematic review and meta-analyses to determine the efficiency of bacteriophages previously patented against pathogenic bacteria on dairy products, meat, fruits and vegetables. Besides, the discovering of key factors for efficacy, so that future applications of phage biotechnology in foods can be optimally deployed. [ABSTRACT FROM AUTHOR]

Trichinellosis is a globally diffused foodborne parasitic disease caused by nematodes of the Trichinella complex. During evolution, guided by ecological interactions, natural selection, and biochemical "intelligence", these parasites developed admirable strategies to infect the host's organism. One of the most fascinating is represented by the nurse cell formation in muscular tissue (e.g., diaphragm, skeletal muscle, extrinsic ocular muscles, etc.). This strategy allowed the parasite to adapt and conquer the wider host species spectrum, including ungulates and humans. Consumption of undercooked meat from infected wild ungulates constitutes the most important source of infection for the human species. In this study, we show the prevalence of Trichinella spp. in hunted wild boars (Sus scrofa) in Central Italy. During the hunting season 2021/2022 in the province of Rieti, 554 wild boar diaphragm biopsies were collected for Trichinella spp. screening, in accordance with Regulation EU 1375/2015. An artificial digestion method was used for the detection of Trichinella spp. larval forms. The results revealed a positivity of 0.18% (1/554), and molecular biology identification demonstrated the presence of Trichinella britovi in the positive sample. This species is the most diffused in wild ungulate populations in Central Italy and the most frequently isolated in human patients with trichinellosis from this area, showing a close epidemiological relation between Homo sapiens and Sus scrofa for Trichinella spp. diffusion in an ecosystem. Epidemiological surveillance, in receptive animal species destined for human consumption and at any One Health level, represents the main "winning" strategy in the control of this worldwide, widespread foodborne parasitic disease. [ABSTRACT FROM AUTHOR]

• A foodborne outbreak caused by Staphylococcus aureus harboring the enterotoxin gene cluster was investigated. • A novel sequence type, ST7591, was discovered. • The genetic relationship between CC72 S. aureus from foods and patients was analyzed. This paper presented a detailed analysis of the epidemiology and molecular characteristics of staphylococcal food poisoning (SFP) that occurred in a hotel in Hangzhou. A total of 46 guests at the hotel underwent an epidemiological survey. Samples of stool from patients, vomit, swabs from the kitchen, leftover food items, and anal swabs from food handlers were taken and investigated for the presence of potential pathogenic bacteria. Molecular techniques and whole genome sequencing were performed to track the evolution of Staphylococcus aureus associated with the outbreak of SFP. Forty-six individuals displayed gastrointestinal symptoms. Seventeen isolates of S. aureus were discovered to carry the seg, sei, sem, sen, seo , and selu genes found in a specific enterotoxin gene cluster (egc) operon, but without the presence of classical enterotoxins such as SEA ∼ SEE. All egc -positive isolates shared identical pulsed-field gel electrophoresis profiles and were classified under new ST7591 (Clonal Complex 72) with identical spa typing t148. In addition, some isolates of S. aureus obtained from food sources sold in Hangzhou over the past 3 years and carrying egc genes were grouped under the ST72 lineage (CC72). Through whole genome sequencing, a strong genetic connection was revealed between these egc -positive isolates and clinical ST72 S. aureus found in China. S. aureus with non-classical egc enterotoxins was suggested to be a potential cause of SFP in humans. [ABSTRACT FROM AUTHOR]

Toxoplasma gondii is a zoonotic parasite able of infecting all warm-blooded animals. Toxoplasmosis is one of the major foodborne diseases globally. The consumption of wild boar (Sus scrofa) meat from recreational hunting has been linked to outbreaks of human toxoplasmosis. The island of Sardinia (Italy) contains a large wild boar population, thus providing an opportunity to assess the distribution of Toxoplasma in this species and the associated risks of transmission to humans. A total of 562 wild boars were screened: heart and meat juice samples were tested for T. gondii DNA via nested-PCR and IgG anti-Toxoplasma by commercial ELISA. Anti-Toxoplasma IgG were detected in 24.6% (138/562) of animals, while 37.2% (209/562) of the heart samples were PCR positive. The prevalence of T. gondii antibodies and DNA highlights the potential role of wild boar as an important reservoir for this parasite. The study suggests that wild boar could play a significant role in spreading the parasite to humans. As wild boar numbers are increasing throughout their range, their potential role in transmitting toxoplasmosis should be communicated to stakeholders, and the impact of different population control methods on disease transmission should be thoroughly assessed to mitigate potential threats effectively.

Background and aimInformal food establishments are an important source of food due to their increased affordability of products and convenience. Food security and safety are two key factors that must coexist for a proper functioning of the food system. In Latin America, the safety of food is less analyzed than food security, although it is central to people’s health, as well as to their personal sustainability. Since informal food establishments are popular food sources in Latin America, this research aims to examine the presence of foodborne pathogens in food products from such establishments.MethodsThis research will be conducted as narrative literature review, collecting data from all publications in Spanish-speaking countries in Latin America between January 1, 2018, and May 31, 2023. The databases searched were PubMed and Web of Science. The search included pathogens such as bacteria, parasites and viruses. The languages of the articles assessed were English and Spanish.ResultsThe analysis was based on 32 articles focusing on seven of all Spanish-speaking countries in Latin America. The pathogens found belonged either to a bacteria type, or to a parasite. No viruses were investigated within the selection of articles. The widest variety of pathogens was among bacteria. The most frequently identified bacteria belonged to the family Enterobacteriaceae. The food products examined ranged from animal products to fruit and vegetables, fish, seafood and already-prepared dishes or juices. The informal food establishments where the studies conducted their analyses were markets, backyard selling points, street establishments or convenience food stores.ConclusionIdentifying pathogens in food products commercialized at different informal retail points has impacts for the safety of the food from personal sustainability viewpoint. Therefore, efforts need to be directed toward better support of the informal food sector in their provision of safe food. Further investigation could trace the exact sources of infection, while public health officials can implement safety programs in cooperation with food vendors.

Background and Aim: Investigation of the zoonotic potential of quail-derived food items, including eggs and meat, and their consequential impact on the health of the general population is insufficient. The present study provides a comprehensive overview of the potential hazards associated with consuming quail eggs and meat products with a One Health approach based on the existing body of knowledge derived from multi-disciplinary studies. Materials and Methods: A total of 37 studies from 2004 to 2021 were procured from four distinct databases following a two-stage screening process involving practical and methodological screening. The utilization of a descriptive qualitative method with a meta-aggregation approach was employed to scrutinize these studies, leading to a definitive conclusion regarding the risks of foodborne diseases associated with the consumption of quail meat products. Results: A total of 7555 studies were retrieved and 146 were qualified based on the predetermined criteria. Of 146 studies, 90 studies were eliminated based on duplication screening. Of the 90, 37 were determined to be related to the aim of this research. Conclusion: The consumption of quail eggs and meat products poses a significant risk for foodborne diseases, with potentially greater ramifications than currently recognized, particularly in the areas of food safety, public health, conservation, and the economy.

Genomic characterization of an Escherichia coli O157:H7 strain linked to leafy greens–associated outbreaks dates its emergence to late 2015. One clade has notable accessory genomic content and a previously described mutation putatively associated with increased arsenic tolerance. This strain is a reoccurring, emerging, or persistent strain causing illness over an extended period.

ObjectiveThis study aimed to provide scientific evidence for precise prevention measures by utilizing a frequency matching model to identify the primary food sources contributing to sporadic cases of nontyphoidal Salmonella （NTS） in a Chinese province from 2016 to 2020.MethodsData on NTS serotypes from both patients and food sources were collected and analyzed through the Foodborne Disease Surveillance Report System and the Food Contaminant Risk Surveillance System. Source attribution was determined using the Hald model， considering serotypes common to human cases and food sources.ResultsThe analysis revealed that livestock meat was responsible for 35.67% of NTS sporadic cases， with pork contributing significantly at 22.37%. Eggs and egg products accounted for 33.83% of NTS sporadic cases， while poultry and aquatic animals contributed 19.28% and 11.22%， respectively. According to the source attribution analysis， monophasic Salmonella typhimurium appeared to be the dominant serotype causing NTS cases in the province.ConclusionThis study concluded that pork plays a crucial role as an etiological food source for sporadic NTS cases in the province， as determined by the Hald model. These findings provide valuable insights into the prevention and control of NTS-related contamination. Moreover， the application of frequency matching models to address source attribution in sporadic cases can be extended to other provinces for similar investigations.

ObjectiveTo understand the epidemiological and etiological characteristics of food-borne diseases in Wenchang， Hainan Province， and to analyze the suspected food exposure sites and sources so as to provide scientific data for early prevention.MethodsThe data of food-borne disease cases， including basic information， time， population， region， suspected exposed food， etiology， etc.， from the sentinel hospitals of the surveillance systems in Wenchang from 2017 to 2021 were statistically analyzed.ResultsA total of 2 219 food-borne disease cases were collected from 2017 to 2021. The male-to-female sex ratio was 1.2：1， and there was no significant statistical difference （χ2=5.732， P>0.05）. Cases were mainly concentrated in children aged 60 years （11.36%）， and there was a significant statistical difference （χ2=168.125， P0.05）. The main pathogens of food-borne pathogens were Salmonella （9.95%）， followed by norovirus （2.03%） and rotavirus （0.28%）.ConclusionThe surveillance of foodborne disease cases in Wenchang shows seasonal peak patterns according to population and pathogen epidemiological features. The main affected groups are preschool children， students， farmers， and the elderly. The exposures are mainly related to vegetable foods and mixed foods in households and catering service establishments. Efforts should be made to strengthen food safety awareness， health education， and supervision targeting residents and food operators in order to reduce the incidence of foodborne diseases in the Wenchang area.

The effect of norovirus dose on outcomes such as virus shedding and symptoms after initial infection is not well understood. We performed a secondary analysis of a human challenge study by using Bayesian mixed-effects models. As the dose increased from 4.8 to 4,800 reverse transcription PCR units, the total amount of shed virus in feces increased from 4.5 × 1011 to 3.4 × 1012 genomic equivalent copies; in vomit, virus increased from 6.4 × 105 to 3.0 × 107 genomic equivalent copies. Onset time of viral shedding in feces decreased from 1.4 to 0.8 days, and time of peak viral shedding decreased from 2.3 to 1.5 days. Time to symptom onset decreased from 1.5 to 0.8 days. One type of symptom score increased. An increase in norovirus dose was associated with more rapid shedding and symptom onset and possibly increased severity. However, the effect on virus load and shedding was inconclusive.