EMERGING FOODBORNE PATHOGENS
Prof. Dr. İrfan EROL, DVM, Ph.D.
Turkish Representative of World Vet. Assoc.
Department of Food Hygiene and Technology
School of Veterinary Medicine
Ankara 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
Emerging Foodborne Diseases
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
Major trends
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 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.
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe 8th Report 1999-2000 Country Reports: Turkey
Salmonella serotype distribution in Turkey
(Erol et al., 2009)
S. Agona
S. Kentucky Spices
S. Bredeney
Some Important Campylobacter Outbreaks in the World
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
Antibiotic resistance profile of C. jejuni isolates in turkey meat (Cakmak and Erol, 2009)
E. coli O157:H7 isolates found in fecal samples of cattle and sheep at slaughter 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)
Some Important Listeria outbreaks in the World
Contamination level of turkey meat with
-
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)
Occurrence of Cryptosporidium spp. oocysts in Turkey
(Kursun and Erol, 2003)
Antibiotic resistance
It’s a global concern of the antibiotic resistance of major foodborne pathogens such as;
Salmonella Typhimurium DT 104
Campylobacter spp.
Listeria monocytogenes
-
coli O157:H7
Staphylococcus aureus (MRSA)
Enterococcus (VRE)
Surveillance
Risk management Epidemiological 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
Factors contributing to the global incidence of foodborne disease
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Poor sanitary conditions
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Malnutrition
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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
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Increasing tourism and international trade
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Increasing animal movement and insufficient control of borders
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Increasing international trade of animal and food
-
Inadequate legislation and official control system
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Emerging/reemerging foodborne pathogens
-
Acquisition of virulence and antibiotic genes by nonpathogenic bacteria
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Adaptation and enhanced survival of pathogens in food
-
Inadequate consumer education
Trichinellosis
outbreak 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.
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.
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