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Foodnet New S VOLUME 1, ISSUE 1 FOODNETFOODNET NEWNEWSS EMERGING EMERGING FALL 2007 INFECTIONS PROGRAM PROGRAM INFECTIONS INSIDE THIS ISSUE: Burden and Trends in Campylobacter FEATURE 1 Campylobacter is a common (particularly cats and puppies). testing of poultry meat from ARTICLE:BURDEN bacterial pathogen in the Illness usually occurs 2-5 days retail stores. FoodNet has also AND TRENDS IN United States; it is estimated after exposure. Outbreaks of conducted two case-control CAMPYLOBACTER that there are 2.5 million infec- Campylobacter are rare; how- studies to help understand risk SPORADIC 2 tions every year resulting in ever, many outbreaks are factors for sporadic disease CAMPYLOBACTER 13,000 hospitalizations and caused by the consumption of (see summary of Sporadic Cam- INFECTIONS IN 124 deaths1. Persons with unpasteurized milk. pylobacter Infections in Infants INFANTS Campylobacter typically experi- on pg. 2) ence fever, abdominal cramps Campylobacter infections FSIS HELPS 2 and diarrhea which may be are not nationally notifiable, Continued active surveillance CONSUMERS BE and prior to the establishment coupled with the work of part- FOOD SAFE bloody. Although most persons recover in about a week, per- of FoodNet in 1996, there were ner agencies to understand the no precise estimates of the rates of contamination on meat FSIS: A TEAM 3 sons with weakened immune PLAYER IN systems may suffer complica- burden of this important patho- and poultry products will help PREVENTING tions such as a bloodstream gen in the U.S. Using data from us to gain a better understand- FOODBORNE FoodNet, national goals were ing of the overall burden of ILLNESS infection or Guillan-Barre syn- drome (a temporary paralysis established for a 50% reduction Campylobacter and enable the CAMPYLOBACTER 3 that can last several weeks and in the 1996 incidence of infec- implementation of effect pre- OUTBREAKS usually requires intensive care). tions by 2010 (goal of 12.3 vention and control measures. Anyone can get a Campylobac- cases per 100,000 per- For more information on Cam- 3 CHRO/BURDEN OF 4 ter infection, but children <5 sons ).We are close to meeting pylobacter, visit: http:// ILLNESS UPDATES years and young adults are this goal; compared to a base- www.cdc.gov/ncidod/dbmd/ known to be at a higher risk; line period of 1996-1998, the diseaseinfo/ RECENTLY 4 males are more likely to be- incidence of Campylobacter campylobacter_g.htm. PRESENTED has declined by 30%. In 2006, ABSTRACTS come infected than females. —Mary Patrick, CDC FoodNet Although there are many spe- the incidence was 12.7 per cies of Campylobacter, the ma- 100,000 persons, with the jority of human illness is caused highest rate in California and 1Mead et al. Food-Related Illness and Death in 2 by Campylobacter jejuni and lowest in Tennessee . Several the United States. EID Vol 5, Sep 1999. most cases occur in the sum- efforts are underway in Food- 2Preliminary FoodNet Data on the Incidence of Net to attempt to explain these Infection with Pathogens Transmitted Com- mer months. Campylobacter is monly Through Food --- 10 States, 2006. spread through the consump- regional differences in Campy- MMWR. April 13, 2007 / 56(14);336-339. lobacter rates; including a sur- tion of contaminated food 3 http://www.cdc.gov/nchs/about/otheract/ (typically poultry), water or con- vey of clinical laboratories re- hpdata2010/abouthp.htm garding testing practices, and SAFER·HEALTHIER·PEOPLE™ tact with infected animals WHAT IS FOODNET? STATE SPOTLIGHT: GUILLAIN-BARRÉ IN OREGON The Foodborne Diseases Active Surveillance Net- Hospital discharge data from 1997 and 2003 were used to determine the burden and the pro- work (FoodNet) is the principal foodborne disease portion of Guillain-Barré Syndrome (GBS) and the proportion attributable to campylobacteriosis component of CDC’s Emerging Infections Program. in Oregon. Campylobacter associated cases decreased from 1997 to 2003 (7% vs. 3%). The FoodNet is a collaborative project of the CDC, ten average incidence of GBS was 1.25/100,000. The incidence of GBS decreased corresponding sites (CA, CO, CT, GA, MD, MN, NM, NY, OR, TN), the U.S. Department of Agriculture (USDA), and the Food to the decline in campylobacteriosis1. and Drug Administration (FDA). —Beletshachew Shiferaw, Oregon FoodNet Centers for Disease Control and Prevention 1Shiferaw et al. Use of Hospital Discharge Data to Assess the Incidence of Guillain-Barré Syndrome. Sub- 1600 Clifton Road NE, MS D-63 mitted to Neuroepidemiology, Fall 2007. Atlanta, Georgia 30333 FOODNET NEWS Page 2 Sporadic Campylobacter Infection in Infants Infants have a higher risk of catching foodborne pylobacter and 928 healthy infants. Parents or CAMPYLOBACTER: illness than older children or adults. However, guardians were interviewed by telephone about STRATEGIES FOR findings from a recent study1 conducted by Food- various environmental and dietary exposures the Net describe several ways to reduce your infant’s infant may have had in the five days before illness PREVENTION risk of contracting the most common bacterial or interview. foodborne illness in the United States. x For young infants, breastfeeding is the best way to When compared to healthy infants of the same prevent illness and is encouraged for this and a Campylobacter infection has been linked to the age, infants 0-6 months old with Campylobacter variety of health reasons. consumption of unpasteurized (raw) milk and poul- infection were less likely to have been breastfed, try, untreated water, contact with pets, especially and more likely to have drunk well water or to have x Frequently wash your hands with soap and warm water or using an alcohol-based hand sanitizer, those with diarrhea, and exposure to farms or farm ridden in a shopping cart next to meat or poultry in but especially before preparing food or bottles for animals. However, because of their limited diets the five-days before illness or interview. For infants infants. and behavioral factors such as frequent hand-to- 7-11 months old, infants with Campylobacter infec- mouth contact, the sources of infection among tion were more likely to have visited or lived on a x Pacifiers, teething rings and toys that fall to the infants may differ from those of older age groups. farm, to have contact with a pet with diarrhea in floor should be cleaned with soap and water. the home, and to have eaten fruits and vegetables FoodNet conducted a study of sporadic (non- prepared in the home. Campylobacter infection x Purified water should be used for drinking, brush- outbreak) laboratory-confirmed Campylobacter ing teeth, and mixing infant formula and foods. was associated with travel outside the U.S. in in- cases occurring in children under the age of one fants of all ages, though international travel was year to investigate the potential sources of infec- x Fresh fruits and vegetables should be cooked or uncommon, suggesting that most infections in tion in infants residing in Connecticut, Minnesota, washed well and peeled before eating. infants in the U.S. are acquired domestically1. Oregon, and selected counties in California, Colo- x Use a disinfecting hand wipe to clean parts of rado, Georgia, New York and Tennessee. The study —Bridget Anderson, New York FoodNet shopping carts an infant may touch and place raw area covered a population of approximately 35.2 1Summary of Fullerton et al. Sporadic Campylobacter Infections in meat and chicken out of reach of infants. million persons (12.1% of the U.S. population), Infants: A Population-Based Surveillance Case-Control Study in Eight including approximately 450,000 infants. FoodNet Sites. PIDJ; 2007 Vol 26(1): 19-24. x For more information regarding Campylobacter infection, please contact your local health depart- The study involved 123 infants infected with Cam- ment or visit the CDC website at www.cdc.gov. FSIS Helps Consumers Be Food Safe Salmonella, prevalent foodborne pathogens found in poultry, are easily destroyed by cooking all poul- The United States Department of Agriculture’s Food try to a safe minimum internal temperature of Safety and Inspection Service (FSIS) helps to edu- 165˚F. FSIS recommends that a food thermome- cate consumers on safe food handling practices to ter be inserted in the thickest areas of the product protect them from contracting a foodborne illness. without touching bone, to ensure the product is Through its national consumer-oriented campaigns cooked to a safe minimum internal temperature. and programs, such as Be Food Safe and Is It Done For whole turkey, check the internal temperature in Yet?, FSIS promotes the science-based and simple the innermost part of the thigh and wing and in the messages of Clean, Separate, Cook and Chill devel- thickest part of the breast. oped by the Partnership for Food Safety Education to help consumers prevent foodborne illness. Additionally, FSIS encourages you to access its virtual food safety representative, Ask Karen, avail- x Clean: Wash hands and surfaces often able 24/7, at www.AskKaren.gov, its Web site at http://www.fsis.usda.gov/Fact_Sheets, or call its Meat and Poultry Hotline at 1-888-MPHotline (1- Separate: Don’t cross-contaminate x 888-674-6854) Monday through Friday from 10A to 4P, excluding all holidays, except Thanksgiving x Cook: Cook to proper temperature Day, when it is available 8AM to 2PM. x Chill: Refrigerate promptly Accessing and applying this valuable safe food handling information will help you to prepare your With the holiday season quickly approaching, know- meat, poultry, and egg products safely; thus, help- ing how to prepare your meat, poultry, and egg ing you be food safe all year round. products safely is critical to helping you be food safe. Science tells us that Campylobacter and —Janice Adams King, USDA-FSIS VOLUME 5, ISSUE 1 Page 3 FSIS: A Team Player in Preventing Foodborne Illness Like a first down, enforcing regulations, identifying and federal agencies, and academia to better understand line studies underway in the fall of 2007.
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