EMERGING FOODBORNE PATHOGENS
Prof. Dr. İrfan EROL, DVM, Ph.D. Turkish Representative of World Vet. Assoc.Department of Food Hygiene and TechnologySchool of Veterinary MedicineAnkara University
Despite advances in hygiene, consumer knowledge, food treatment and processing, foodborne diseases mediated by pathogenic microorganisms or microbial toxins still represent a significant treat to public health worldwide.
Globally, the WHO has estimated that approximately 1.5 billion episodes of diarrhea and more than 3 million deaths occurred in children under 5 years of age, and a significant proportion of these results from consumption of food mainly food of animal origin with microbial pathogens and toxins
Emerging & Reemerging Zoonotic Diseases
60 % of the human pathogens are zoonotic
75 % of emerging zoonotic
Emerging Foodborne Pathogens Definition:
those causing illnesses that have only recently appeared or been recognised in a population or that are well recognised but are rapidly increasing in incidence or geographic range
Appeared recently Extended to new vehicles of transmission Started to increase rapidly in incidence or
geographic range Been widespread for many years but only
recently identified through new or increased knowledge or methods of identification and analysis of the disease agent
Emerging Foodborne Diseases
Pose a threat to all persons; no matter on age, sex, lifestyle or socio-economic status etc.
Feel pain and death
Economic impact
Emerging Foodborne Diseases
Changes in environment (technology, climate, etc) Mass production and globalisation of food supply Economic development International travel and trade Changing character of the population Breakdown in public health Lifestyle changes Microbial adaptation
Emerging Foodborne DiseasesMajor trends
Emerging Foodborne Pathogens Bacteria
Viruses Parasites Prion
Emerging foodborne bacteria
Salmonella (multidrug resistant strain)
Campylobacter jejuni
E. coli O157:H7
Listeria monocytogenes
S. aureus MRSA
Vibrio vulnificus
Yersinia enterocolitica
Arcobacter spp.
Mycobacterium paratuberculosis
Emerging foodborne viruses
Hepatit A and E
Norovirus
(Avian influenza, AI)
Emerging foodborne parasites
Cryptosporidium parvum
Cyclospora cayetanensis
Anisakis spp.
Foodborne outbreaks 1996 - 2006
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▼ Cryptosporidiosis, Leptospirosis, Lyme borreliosis
● Brucellosis, E. coli 0157, Salmonellosis
BSE
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Reference: WHO
Reference: CDC
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe 8th Report 1999-2000 Country Reports: Turkey
Pathogen Emerging foodborne diseaeses estimated annually
Cases No. of No. of
Ilnesses Deaths
Economic losses from foodborne diseases estimated annualy
$ billion
Campylobacter spp.
1,963,141 10,539 99 1.2
Salmonella non-typhoidal
1,341,873 15,608 553 2.4
E. coli O157:H7 62,458 1,843 52 .7
E. coli non-O157-STEC
31,229 921 26 .3
L. monocytogenes 2,493 2,298 499 2.3
Total 3,401,194 31,209 1,229 6.9
Reference: USDA’s Economic Research Service & CDC
Year Country Food Serotype/Phage type
No. of cases
No. of deaths
1991 Germany Orange cream S.Enteritidis PT4 109 4
1991 Germany Puding (egg) S.Enteritidis 87 10
1994 U.S.A Ice cream S.Enteritidis 224000 -
2003 U.S.A Chicken S. Typhimurium 38 -
2005 Spain Processed
chicken
S. Hadar 2138 1
2006 Norway Salami S. Kedougou 54 1
2008 Ireland&U.K Beef, chicken S. Agona 119 -
Some Important Salmonella Outbreaks in the World
Salmonella serotype distribution in Turkey(Erol et al., 2009)
S. Agona S. Kentucky Spices S. Bredeney
Some Important Campylobacter Outbreaks in the World
Year Country Food No. of cases
2000 U.K & Wales Raw milk 333
2001-2002
Australia Chicken 601
2005 Denmark Chicken salad 4
2005 Scotland Chicken pate 82
2005-2006
U.S.A Water 32
2007 U.S.A Cheese (from unpasteurized milk)
67
2007 Denmark Water 16
Campylobacter jejuni
Quinolone- and fluoroquinolone-resistant Campylobacter jejuni in the United States, 1982–2001
Campylobacter jejuni
Thermophilic Campylobacter spp. in turkey meat (n=270)(Cakmak and Erol, 2009)
Thermophilic Camylobacter spp. 123 (45.5%)
C. jejuni 109 (40.3 %) C. coli 11 ( 4.0 %) Not typed 3
100 bp
500 bp
735 bp
Antibiotic resistance profile of C. jejuni isolates in turkey meat (Cakmak and Erol, 2009)
Antibiotics Resistant % Intermediate % Sensitive %
Azithromycin 104 (95.4) 2 (1.8) 3 (2.7)
Erythromycin 103 (94.4) 0 6 (5.5)
Gentamicin 0 0 109 (100.0)
Chloramphenicol 0 3 (2.7) 106 (97.2)
Nalidixic acid 10 (9.1) 0 99 (90.8)
Ciprofloxacin 19 (17.4) 0 90 (82.5)
Tetracycline 40 (36.6) 2 (1.8) 67 (61.4)
Country Year No of cases(age)
Complications Infection source
Japan 1996 >5499 (students)
12 deaths Alfalfa
U.S.A 1999 321 - Beef
Canada 2000 27 5 deaths Water
Sweden 2002 39 - Fermented sausage
U.S.A 2002 34 5 HUS Ground beef
Netherlands 2005 32 - Steak tartare
U.S.A 2006 376 3 deaths Fresh spinach
Some important E. coli O157:H7 Outbreaks in the World
E. coli O157:H7 isolates found in fecal samples of cattle and sheep at slaughter in Turkey (Erol et al., 2008)
Sheep Cattle
Cattle(male)
Cattle(female) Total
Number of
samples
218 282 207 75 500
Number of
positive samples
14 11 7 4 25
Percent(%)
6.42 3.90 3.38 5.33 5.00
Positive Negative Total
stx1 7 4 11
stx2 9 2 11
eaeA 11 - 11
hly 11 - 11
H7 11 - 11
Toxin profiles of E. coli O157:H7 isolated in Turkey (Erol et al., 2008)
Toxin profiles of 11 E. coli O157:H7 isolates within the PFGE groups in cattle in Turkey (Erol et al., 2008)
PFGE groups N Toxin profiles
A 1 stx2
B 2 stx2
C 1 stx1 and stx2
D
4 stx1 and stx2
2 stx1
1 stx2
Some Important Listeria outbreaks in the WorldCountry Year Food Serotype No. of
casesNo. of deaths
U.S.A. 1998 Turkey products
4b 108 18
Finland 1998 Butter 3a 25 24
France 2000 Pork meat 4b 32 31
U.S.A. 2000 Turkey products
1/2a 30 7
U.S.A. 2002 Turkey products
- 54 11
U.S.A. 2003 Mexican cheese
4b 12 2
Switzerland 2005 Soft cheese
- 11 2
Norway 2007 Cheese - 12 2
Canada 2008 Red meat - 53 20
Contamination level of turkey meat withL. monocytogenes is 17.8 % (32/180) (Ayaz and Erol 2008)
L. monocytogenes serotype distribution
44.9 % 1/2a 37.2 % 4b 9.0 % 1/2b 9.0 % 1/2c
Antibiotic resistance profiles of L. monocytogenes in turkey meat (n:24) (Ayaz and Erol, 2008)
Antibiotics Resistant (%) Intermediate (%)
Sensitive (%)
Ampicillin 18 (75.0) - 6 (25.0)
Chloramphenicol - - 24 (100)
Erythromycin - 9 (37.5) 15 (62.5)
Gentamicin - - 24 (100)
Penicillin 20 (83.3) - 4 (16.7)
Streptomycin - 8 (33.3) 16 (66.7)
Tetracycline - - 24 (100)
Vancomycin - - 24 (100)
0
4.000
8.000
12.000
16.000
20.000
1999 2000 2001 2002 2003
Number of Brucella cases in Turkey, 1999-2003 (Ministry of Health)
Occurrence of Cryptosporidium spp. oocysts in Turkey(Kursun and Erol, 2003)
Surface waterSewage water treatment at
slaughterhouse
Ent. Exist.
Slaughtered
Cattle Sheep
Number of samples 24 13 13 60 60
Number of positive samples
24 13 13 23 4
Percent(%) 100 100 100 38.3 6.6
Antibiotic resistance It’s a global concern of the antibiotic
resistance of major foodborne pathogens such as;
Salmonella Typhimurium DT 104Campylobacter spp.Listeria monocytogenesE. coli O157:H7Staphylococcus aureus (MRSA)Enterococcus (VRE)
Lab. Confirmed
Cases
ReportedPositive Isolates
Suspectible Cases
Unnotified Cases
HospitalisedNo sample taken
No medical intervention
Foodborne Infections&IntoxicationsKnown/ Unknown
Farm to table; main contamination points
Surveillance
Risk managementEpidemiological
evaluation /
Risk assessment
Research
Control of Foodborne Disease From farm to table approach Implementation of GMP and HACCP
Public Health Approach Public health system Surveillance Epidemiology for earlier diagnosis Early response to outbreaks Provide to disease patterns changing Public health lab. support for rapid and accurate
diagnosis Rapid communication links Communication to public Education on prevention and/or detection
E-mail:[email protected]
Factors contributing to the global incidence of foodborne disease
Poor sanitary conditions Malnutrition Changing demographics (increasing population of infants, elderly) Inadequate public health infrastructure Inadequate hygienic and technological conditions of food production Inadequate cooking, reheating and storage conditions Increasing tourism and international trade Increasing animal movement and insufficient control of borders Increasing international trade of animal and food Inadequate legislation and official control system Emerging/reemerging foodborne pathogens Acquisition of virulence and antibiotic genes by nonpathogenic bacteria Adaptation and enhanced survival of pathogens in food Inadequate consumer education
Trichinellosisoutbreak in Turkey
Although there is a religious restriction on pork meat consumption, in January 2004 there was a big trichinellosis outbreak occurred by consuming çiğ köfte (raw ground meat ball-traditional food) in Izmir
542 people were affected and samples were found to be contaminated with T. britovi
One World One Health (OWOH) The medical and veterinary professions have a common interest in many diseases, primarily zoonotic diseases such as BSE, SARS and, most recently, Avian Influenza (H5N1), have highlighted the need for interprofessional collaboration not just locally and nationally, but on a global scale.
One World One Health (OWOH)
Improving animal and human health globally through collaboration among all the health sciences, especially between the veterinary and human medical professions to address critical needs.