Agriculture Reference
In-Depth Information
Table 1.1. Continued
Pathogen
Month -
Year
Location b
No. Ill
Known or
Suspected Vehicle
Source
Region c
Reference
S. Enteritidis
Dec - 05 -
Aug - 06
Sweden
15
Almonds, raw
CA
Ledet
Muller
and
others
2007
Peppers e
S. St. Paul
Apr/Jul - 08
Multi
> 1200
Mexico
(suspected)
CDC 2008b
Shigella fl exneri
May - 01
NY
886
Tomatoes
FL
Reller and
others
2006
Shigella sonnei
Aug - 04
Multi
116
Carrots
CA?
Gaynor and
others
2009
Yersinia
pseudotuberculosis
Oct - 98
Finland
47
Lettuce, iceberg
Finland
Nuorti and
others
2004
400 Carrots Finland Rimhanen -
Finne
and
others
2009
a Outbreaks included have been selected based on location or suspected preharvest contamination. Outbreaks asso-
ciated with almonds have been included because of recurrent outbreaks suspected of being linked to a common
location.
b U.S. states are designated by the two-letter abbreviations; Multi = multiple states involved.
c SV, Salinas Valley, CA; SJoV, San Joaquin Valley, CA; SJuV, San Juan Valley, CA; CentV, Central Valley, CA.
Some location information was provided by California Dept. of Public Health (personal communication).
Unknown = traceback not done or incomplete.
d Represents three outbreaks (2000, 2001, 2002); the 2000 and 2002 outbreaks were caused by the same strain.
e Cases occurred in 43 states, Washington, D.C., and Canada; jalapeƱo peppers grown in Mexico are suspected as
the cause of a majority of cases. Serrano peppers and tomatoes not yet cleared as cause of other illnesses, at the
time of preparing this review.
Yersinia
pseudotuberculosis
Aug/
Sep - 06
Finland
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System for 1973 - 1997, identifi ed 190 outbreaks associated with produce, 16,058 ill-
nesses, 598 hospitalizations and 8 deaths (Sivapalasingam and others 2003). An
updated review by CDC of outbreaks associated specifi cally with leafy greens between
1973 and 2006 determined that 502 outbreaks,
18,000 illnesses, and 15 deaths
occurred, with 30 of the outbreaks caused by E. coli O157:H7, 35 by Salmonella, and
196 by Norovirus (Herman and others 2008). Comparison of the numbers in these
two studies refl ects the fact that produce-associated outbreaks linked with a known
food item increased from 0.7% of all foodborne outbreaks in the 1970s to 6% in the
1990s and has increased further to the present.
The bacterial, viral, and protozoal pathogens associated with fresh produce out-
breaks (number of outbreaks) in the U.S. between 1973 and 1997 include the follow-
ing: Salmonella (30 outbreaks), E. coli O157:H7 (13), non-O157 E. coli (2), Shigella
(10), Campylobacter (4), Bacillus cereus (1), Yersinia enterocolitica (1), Staphylococcus
aureus (1), Hepatitis A (12), Norovirus (9), Cyclospora cayetanensis (8), Giardia
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