Of the 482 U.S. foodborne outbreaks caused by four common bacteria from 2009 to 2022, 32.2% (including more than 3,500 sick people and 10 or more deaths) were caused by pathogens. Researchers at the center said the results were related to foods that could have been exposed to radiation but did not. Yesterday, Disease Control and Prevention reported on Emerging Infectious Diseases.
Researchers identified foodborne illness outbreaks reported to the Foodborne Disease Outbreak Surveillance System (FDOSS) and the National Outbreak Reporting System through February 2022. For an outbreak to be included in the study, the first illness must have been reported between 2009 and 2020 and linked to Campylobacter, Salmonella enterica, E. coli, or Listeria monocytogenes.
The team also reviewed the literature to identify outbreaks that FDOSS did not capture. An outbreak was defined as at least two illnesses associated with common food exposures.
Irradiation of food has been proven to be a safe and effective method to reduce pathogens that cause food poisoning, kill insects, delay ripening and germination, and extend shelf life, research shows the authors stated.
“The U.S. Food and Drug Administration has approved irradiation of a variety of foods, including meat, poultry, fresh shell eggs, and spices,” they wrote. “However, irradiation has not been widely adopted in the United States because of high fixed costs and a perceived reluctance of consumers to purchase irradiated foods.”
10 people died due to mass infection
FDOSS listed 2,153 foodborne illness outbreaks caused by one of four bacteria. Of these, 482 (22.4%) included information on treatment methods, but did not mention radiation exposure.
Estimates of the amount of irradiated food available in the United States are poor, but as of 2010, approximately one-third of the spices consumed and less than 0.1% of imported fruits, vegetables, and meat were irradiated. was.
A total of 155 (32.2%) of the 482 food-borne outbreaks involved irradiated but non-irradiated food. The outbreak left 3,512 people sick, 463 hospitalized and 10 dead. The most common bacterial sources were chicken (52 outbreaks), beef (31), and eggs (29), accounting for 72% of outbreaks associated with potentially irradiated foods.
“Campylobacter, Salmonella enterica, E. coli, and Listeria monocytogenes are among the most common bacterial foodborne pathogens causing illness, hospitalization, and death in the United States and can be neutralized by sufficient doses of radiation. ” the researchers wrote.
“Estimates of the amount of irradiated food available in the United States are scarce, but as of 2010, approximately one-third of the spices consumed and less than 0.1% of imported fruits, vegetables, and meat were irradiated. irradiated,” the researchers added.
Irradiation of commonly contaminated foods
Although irradiation destroys most pathogens, food can become contaminated after irradiation, the authors said. “Irradiation can be a useful tool for improving food safety that complements existing food safety practices,” the researchers wrote. “Consumer demand for irradiated foods may increase through education.”
The research team found that because outbreak reporting to FDOSS is voluntary and treatment information is often not listed, public health officials may have limited knowledge about irradiation or lack familiarity with labeling practices. They pointed out that the outbreak may not have been reported or recognized because the outbreak was not reported or recognized.
“In outbreaks with multiple etiologies, including pathogens other than the four targeted ones, irradiation may not have reduced those pathogens,” the researchers wrote.
In summary, the researchers concluded, “These results suggest that some outbreaks may be prevented or mitigated by radiation.” “Prioritizing irradiation efforts on foods, especially chicken, beef, and eggs, could significantly reduce outbreaks and disease.”