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Emerging foodborne pathogens

Emerging foodborne pathogens. 黃顯宗. History. 1970-1979. A new and unfamiliar agent, Escherichia coli O27:H20, which caused outbreak of gastroenteritis in 1971.

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Emerging foodborne pathogens

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  1. Emerging foodborne pathogens 黃顯宗

  2. History

  3. 1970-1979 • A new and unfamiliar agent, Escherichia coli O27:H20, which caused outbreak of gastroenteritis in 1971. • Disease outbreaks caused by Yersinia enterocolitica and Campylobacter jejuni were heard of near the end of the decade, but received little attention except from specialists in foodborne disease control.

  4. 1980-1989 • C. jejuni emerged as the leading cause of gastroenteritis in U.S. • Y. enterocolitica was also identified in several outbreaks of gastroenteritis, most of them from dairy products. • E. coli O157:H7 first appeared in 1982 and caused serious outbreaks. • Aeromonas hydrophila also was recognized in the early part of the decade as a possible cause of foodborne disease. • Beside the conventional V. cholerae and V. parahaemolyticus, other Vibrio species also attrached attention. L. monocytogenes also re-emerged as an important foodborne disease.

  5. 1990- • Emerging of V. cholerae O139 in 1992 • Emerging of V. parahaemolyticus O3:K6 in 1996 • Cronobacter spp. (Enterobacter sakazakii )

  6. 全球性問題 • 縱然衛生情況，消費者知識，食品的加工處理等方面的進步，不可避免微生物所導致的食品致病在全球的公共衛生上仍然重要因子 • 全球而言，WHO 估計每年仍有約15億件下痢，三百萬五歲以下人口死亡，其中很顯著地因為食物中污染了動物來源的病菌或微生物毒素。

  7. 人畜共同 Zoonotic Diseases • 人類病菌中，60 %是人畜共同疾病 • 新生疾病中，75 %是人畜共同疾病

  8. 新生食品病原菌定義 • 最近才發生和認定者 • 本來是已經確認的病原菌，不過近期在許多地區快速地增加病例 • 延伸至其他傳播的載體（媒介） • 近期在許多地區快速地增加病例 • 多年來廣泛分布，不過，透過新方法的發展，最近才被認定

  9. 新生食品病原菌影響 • 造成許多人口的威脅，無論年齡、性別、生活或社經地位等 • 造成傷痛和死亡 • 經濟的衝擊

  10. 新生食品病原菌趨勢 • 環境的變遷，氣候，科技等 • 大量生產，全球供應 • 經濟的發展 • 國際旅遊與貿易 • 人口特性的轉變 • 公共衛生敗壞 • 生活型態改變 • 微生物的適應 adaptation

  11. 全球食品病原普遍的原因 • 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

  12. Rapid changes • Escherichiacoli O157:H7 and the epidemic strain of Salmonella serotype Typhimurium Definitive Type 104 (which is resistant to at least five antimicrobial drugs), have become important public health problems. • Well-recognized pathogens, such as Salmonella serotype Enteritidis, have increased in prevalence or become associated with new vehicles. Altekruse SF, Cohen ML and Swerdlow DL. Emerging Foodborne Diseases. Emerg Infect Dis [serial on the Internet]. 1997, Sep [date cited]. Available from http://wwwnc.cdc.gov/eid/article/3/3/97-0304.htm

  13. Rapid changes • Emergence in foodborne diseases is driven by the same forces as emergence in other infectious diseases: changes in demographic (人口統計）characteristics, human behavior, industry, and technology; the shift toward a global economy; microbial adaptation; and the breakdown in the public health infrastructure. • Addressing emerging foodborne diseases will require more sensitive and rapid surveillance, enhanced methods of laboratory identification and subtyping, and effective prevention and control. Altekruse SF, Cohen ML and Swerdlow DL. Emerging Foodborne Diseases. Emerg Infect Dis [serial on the Internet]. 1997, Sep [date cited]. Available from http://wwwnc.cdc.gov/eid/article/3/3/97-0304.htm

  14. Demographic changes • Because of in industrialized nations, the proportion of the population with heightened susceptibility to severe foodborne infections has increased. In the US, a growing segment of the population is immunocompromised as a consequence of infection with human immunodeficiency virus (HIV), advancing age, or underlying chronic disease. • Reported rates of salmonellosis, campylobacteriosis, and listeriosis were higher among HIV-infected persons than among those not infected with HIV. Salmonella (and possibly Campylobacter) infections are more likely to be severe, recurrent, or persistent Altekruse SF, Cohen ML and Swerdlow DL. Emerging Foodborne Diseases. Emerg Infect Dis [serial on the Internet]. 1997, Sep [date cited]. Available from http://wwwnc.cdc.gov/eid/article/3/3/97-0304.htm

  15. Human Behavior • Changes in food consumption have brought to light unrecognized microbial foodborne hazards. • Fresh fruit and vegetable consumption, for example, has increased nearly 50% from 1970 to 1994. • Fresh produce is susceptible to contamination during growth, harvest, and distribution. • The surface of plants and fruits may be contaminated by human or animal feces. Pathogens on the surface of produce (e.g., melons) can contaminate the inner surface during cutting and multiply if the fruit is held at room temperature. Altekruse SF, Cohen ML and Swerdlow DL. Emerging Foodborne Diseases. Emerg Infect Dis [serial on the Internet]. 1997, Sep [date cited]. Available from http://wwwnc.cdc.gov/eid/article/3/3/97-0304.htm

  16. Predicting the future • They tend to cause infectionat relatively low doses in humans, and to appear infood vehicles that are not subjected to cooking conditionsthat kill them. • Many were first described inanimals, so one place to look for new zoonotic publichealth threats would be in the index of a veterinarytextbook of infectious diseases.從畜產病去瞭解

  17. Predicting the future • Another arena to search for foodborne pathogens isthe unusual and exotic opportunistic pathogens thatcause serious illness in the immunocompromised.

  18. Predicting the future • New pathogens can arise because of new ecologiesand technologies that bring existing pathogens into ourfood supply in new and surprising ways. • For example,in 1996, 1465 persons in 20 states, the District ofColumbia, and two Canadian provinces fell ill with adistinctive combination of recurrent diarrhea andextreme fatigue, caused by a recently recognized parasiticpathogen, Cyclospora cayetanensis （一種原生蟲）(Herwaldt,2000). These illnesses were linked to eating freshraspberries imported in the spring from Guatemala

  19. Predicting the future • New pathogens can evolve when existing organismsacquire new virulence properties. • Many entericpathogens have virulence factors that are on mobilegenetic elements, and appear to have acquired thecritical pathogenic capacity as the result of horizontalevolution. • For example, it has recently been shownthat V. cholerae O1, the causative agent of cholera,harbors a filamentous phage that bears the choleratoxin genes

  20. 新生食品病原菌 • 細菌 • 病毒 • 寄生蟲 • 普恩蛋白Prion

  21. Salmonella (multidrug resistant strain) Campylobacter jejuni E. coli O157:H7 Listeria monocytogenes S. aureus MRSA Vibrios Yersinia enterocolitica Arcobacter spp. Mycobacterium paratuberculosis 新生食品病原細菌

  22. EMERGING OF NEW FOOD-BORNE PATHOGENIC BACTERIA • Aeromonas species • Edwardsiella tarda • Enteric Viruses • Plesiomonas shigelloides • Vibrio species • Cronobacter (Enterobacter) sakazakii

  23. 新生食品病原病毒 • Hepatit A and E • Norovirus • Avian influenza, AI

  24. 新生食品病原寄生蟲 • Cryptosporidium parvum小隱孢子球菌 • Cyclospora cayetanensis環孢子蟲 • Anisakis spp.異尖線蟲

  25. 全球食品中毒事件 1996 - 2006  ● ▼  ●  ●  ● ● ●  ● ● ▼  ● ● ● ●  ● ●  ●   ● ● ● ● ● ● ● ● ● ▼ ● ▼ ● ● ● ● ● ● ▼ ● ● ▼Cryptosporidiosis, Leptospirosis, Lyme borreliosis ●Brucellosis, E. coli 0157, Salmonellosis  BSE Reference: WHO

  26. 美國情況 Reference: USDA’s Economic Research Service & CDC

  27. 世界部分Campylobacter中毒事件

  28. Campylobacter jejuni

  29. 世界部分E. coli O157:H7 中毒事件

  30. 本國資訊 • 腸病毒屬於小RNA病毒科（Picornaviridae），為一群病毒的總稱，在1997年以前，已知而被分類的腸病毒共有小兒麻痺病毒（Poliovirus）共3型（1至3型）、克沙奇病毒（Coxsackievirus），含23種A型（A1至A22型，A24型）及6種B型（B1-B6型）、伊科病毒（Echovirus）共30型（1至33型，但8、10及28型除外）及腸病毒（Enterovirus）（68型～）等60餘型 • 近年來又陸續發現多種型別，依據基因序列分析結果將之重新歸類，分為人類腸病毒A、B、C、D（Human enterovirus A、B、C、D）型，其中腸病毒71型被歸類於人類腸病毒A型。 • 除了小兒麻痺病毒之外，以腸病毒71型（Enterovirus Type 71）最容易引起神經系統的併發症，此病毒是在1969年美國加州的一次流行中首次被分離出來，當時引起很多無菌性腦膜炎與腦炎的病例。此後包括澳洲、日本、瑞典、保加利亞、匈牙利、法國、香港、馬來西亞等地都有流行的報告，台灣在十幾年前也曾經流行過，可見此型腸病毒的分布是全世界性的。 • 感染腸病毒71型後，發生神經系統併發症的比率特別高，但是嚴重程度各有不同，有的只出現腦膜炎、輕微腦炎、肢體麻痺等非致命性的併發症，有的則像1998年台灣的流行一樣出現死亡病例，包括保加利亞、匈牙利、馬來西亞、日本都有過類似的情形，其可能的危險因子尚待進一步的探討與研究。

  31. Vibrio species

  32. Vibrio species • Since 1992, a new pandemic strain of V. cholerae O139 occurred and rapidly spread over many countries (Faruque et al., 2003; Wong et al., 2002). • Occurrence of O3:K6 strains of V. parahaemolyticus widely spread all over the world and are recognized as the first pandemic strain of this species (Chiou et al., 2000; Wong et al., 2000).

  33. Cronobacter (Enterobacter) sakazakii • The severe consequences of infection in some cases may be linked to the production of enterotoxin by E. sakazakii. • More than 20% of the 18 tested strains produced enterotoxin. • When infection does not result in death, the affected infant may have permanent neurological or developmental deficiencies. • Infants may be colonized with E. sakazakii without developing symptoms (Gurtler et al., 2005).

  34. ANTIMICROBIAL RESISTANCE

  35. 如何控制食源性疾病 • 從農場至餐桌全程作業控管 • 衛生品質保證制度的落實，GMP 和 HACCP

  36. 公共衛生的努力 • 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

  37. 參考文獻 Tauxe RV. 2002. Emerging foodborne pathogens. Int.J.Food Microbiol. 78:31-41. http://bvs.panalimentos.org/local/file/inclusiones2008/7GSS_PULSENET_AVAN%C7ADO2008/II%20Curso%20Avanz%20WGSS-Taller%20WGSS-PulseNet/Resources%20for%20CD/Articles/tauxe.pdf

  38. 參考文獻 NewellDG, Koopmans M, Verhoef L, Duizer E, Aidara-Kane A, Sprong H, Opsteegh M, Langelaar M, Threfall J, Scheutz F, van der Giessen J, Kruse H. 2010. Food-borne diseases - the challenges of 20 years ago still persist while new ones continue to emerge. Int.J.Food Microbiol. 139 Suppl 1:S3-15. http://uesc.br/cursos/pos_graduacao/mestrado/animal/bibliografia2013/bianca_art1_newell.pdf

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