Food Safety Outbreaks Lecture 1 PDF

1817-1823: First Cholera Pandemic Triggered by contaminated rice in India. Considered the first truly global disease. Cholera had long affected people along the Ganges River. Spread by British troops across India through military and trading routes. Total number of deaths re...

1817-1823: First Cholera Pandemic Triggered by contaminated rice in India. Considered the first truly global disease. Cholera had long affected people along the Ganges River. Spread by British troops across India through military and trading routes. Total number of deaths remains unknown. 1830-1851: Second Cholera Pandemic Worst cholera outbreak of the 1800s. Originated in India, spread globally via trade routes. Brought to the U.S. by settlers on the Mormon and Oregon Trails. Estimated 150,000 Americans died. 1896 Botulism Canning was a common but poorly executed method for preserving meat. During the Spanish-American War, 379 soldiers died in combat, but over 1,000 died from spoiled canned meat. The Spanish-American War (1898) ended Spain’s colonial empire in the Western Hemisphere. 1927: Typhoid Epidemic (Salmonella) Caused by raw milk. 533 deaths in Montreal. Pasteurization became compulsory in Ontario in 1938. 1985: Listeriosis Outbreak Caused by tainted Mexican-style cheese, diluted pasteurized milk with non-pasteurized milk. 142 cases, 66% involving pregnant women or newborns. 52 deaths, including 19 stillbirths and 10 infants. Company owner and head cheesemaker served 30 and 60 days in prison, paid $48,000 in fines. The company shut down permanently. 1993: E. coli O157 Outbreak Affected 732 people. Nearly forced Jack in the Box out of business. 73 locations across California, Idaho, Washington, and Nevada served undercooked "Monster Burgers." Four children died, and 178 others suffered permanent damage. 1993: Cryptosporidium Outbreak in Milwaukee Contaminated water from one of Milwaukee's treatment plants. Caused dehydration, fever, stomach cramps, and diarrhea. About 403,000 people became ill, and over 100 died. Largest waterborne outbreak in U.S. history. Cause of contamination was never determined. 2008: Salmonellosis Outbreak Largest peanut butter-related salmonella outbreak in history. Led to the most extensive food recall in U.S. history. Peanut Corporation of America supplied to schools, prisons, and nursing homes. 9 deaths and at least 714 illnesses across 26 states. The company went out of business soon after. 2003: Hepatitis A Outbreak Largest hepatitis A outbreak in U.S. history. Caused by tainted green onions at a Chi-Chi’s restaurant in Monaca, Pennsylvania. Affected at least 640 people, with 4 deaths. Made national news, and Chi-Chi’s reputation suffered greatly. 2008: Melamine Poisoning Over 300,000 individuals in China, primarily infants, were poisoned by contaminated baby milk powder, liquid milk, and egg products. Caused by melamine, a harmful compound linked to kidney stones and other serious health issues. Resulted in thousands of illnesses and 6 infant deaths. 2008: Listeriosis Outbreak Canada's Maple Leaf Foods linked to the worst food poisoning outbreak in the country’s history, caused by contaminated cold cuts. Contamination likely occurred at the North York, Ontario facility. Resulted in 57 confirmed cases of listeriosis and 22 deaths. A massive recall cost the company approximately $20 million. Settled a class-action lawsuit for $27 million. 2011: Listeriosis Outbreak Cantaloupes were the cause of the second-deadliest foodborne illness outbreak in recent U.S. history. 147 people were sickened, and 33 died after consuming melons from Jensen Farms in Holly, Colorado. Cantaloupes were shipped to 25 states. Jensen Farms recalled the entire crop of 300,000 cantaloupes, but the damage was already done. 2011: E. coli Outbreak Worst food poisoning outbreak in recent European history. Caused by fenugreek sprouts from an organic farm in Lower Saxony. 3,950 people were infected, with 53 deaths (51 in Germany). Prehistoric Times: Food Safety Concerns Cavemen relied on food for survival. Likely avoided food that made them sick. Animals also avoid certain foods, suggesting prehistoric humans may have done the same. Before the Discovery of Refrigerators 1485-1820 England: ◦Putrid-smelling food was deemed bad. ◦Spices were used to mask unpleasant odors. 1800s: ◦Louis Pasteur developed germ theory (1860s) and introduced pasteurization. ◦Joseph Lister discovered antiseptics (carbolic acid), revolutionizing surgery and improving kitchen sanitation. Victorian Hygiene: ◦"Book of Household Management" published in 1861. ◦Disappearance of cow creamers in the late 1800s. Food Preservation Methods Fermentation: ◦Yogurt production dates back 4,500 years. ◦Vinegar and wine production around 3000 B.C. Sugar: ◦Used as a preservative. Salting: ◦Common method for preserving food. Dehydration: ◦Another effective preservation technique. Refrigeration Iceboxes: Used before the 1860s for food preservation. James Harrison: ◦Patented vapor-compression refrigerators in 1855. ◦Achieved first commercial success in 1882. Importance of Refrigeration: ◦Instrumental in extending food shelf life. ◦Helps prevent the growth of harmful bacteria, ensuring food safety. ◦Supports the global food supply chain by allowing for long- distance transportation of perishable goods. Influence of Religion on Food Safety The Old Testament prohibits Jews from eating pork: ◦“And the swine, because it divides the hoof, yet chews not the cud, it is unclean to you: you shall not eat of their flesh, nor touch their dead carcass.” ◦Likely related to concerns about Trichinella-infected pigs. Impact of Space Travel on Food Safety HACCP (Hazard Analysis and Critical Control Point) approach developed by Pillsbury and NASA. Focuses on identifying and managing food safety hazards in the food supply. Food Safety in Canada Canada is known for having one of the safest food supplies in the world. Despite this, approximately 4 million Canadians get sick each year from contaminated food. Summary Canada boasts one of the safest food supplies. Approximately 4 million people experience foodborne illnesses annually. Numerous outbreaks in Canada and worldwide have prompted governments to enhance food safety laws and regulations. Technological advancements have significantly improved food safety. Food safety is a shared responsibility among all individuals.