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Evidence for the benefits of food chain interventions on E. coli O157:H7/NM prevalence in retail ground beef and human disease incidence: A success story

  • Population Health Intervention Research
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Abstract

OBJECTIVES: Human infection with Escherichia coli O157:H7/NM has historically been associated with consumption of undercooked ground beef. The purpose of this paper is to investigate the correlation of the decline in E. coli O157:H7/NM infections in Canada with the introduction of control efforts in ground beef by industry.

METHODS: The human incidence of E. coli O157:H7/NM, prevalence in ground beef and interventions from 1996 to 2014 were analyzed. Pathogen prevalence data were obtained from federal government and industry surveillance and inspection/compliance programs. A survey of the largest ground beef producers in Canada was conducted to identify when interventions were implemented.

RESULTS: The incidence of E. coli O157:H7/NM infections in Canada declined from ≈4 cases/100 000 to ≈1 case/100000 from 2000 to 2010. Verotoxigenic Escherichia coli (VTEC) prevalence in ground beef sold at retail declined from about 30% around the year 2000 to <2% since 2012. Other measures of the prevalence of E. coli, VTEC, and E. coli O157:H7/NM in beef and ground beef also declined. The number and types of interventions implemented in the major beef processing establishments in Canada increased from 1996 to 2016.

CONCLUSION: The observed decline in human illnesses and pathogen levels in relation to retail meats was associated with the introduction of control efforts by industry, federal and provincial/territorial governments, and the general population. Industry-led changes in beef processing along with the introduction of food safety policies, regulations, and public education have led to improved food safety in Canada.

Résumé

OBJECTIFS: Les infections humaines à Escherichia coli O157:H7/NM ont par le passé été associées à la consommation de bœuf haché insuffisamment cuit. L’objet de cet article est d’étudier la corrélation entre la baisse des infections à E. coli O157:H7/NM au Canada et l’introduction de mesures de contrôle du bœuf haché par l’industrie.

MÉTHODE: Nous avons analysé l’incidence d’E. coli O157:H7/NM chez les humains, sa prévalence dans le bœuf haché et les interventions menées entre 1996 et 2014. Nos données sur la prévalence des agents pathogènes ont été obtenues auprès du gouvernement fédéral et des programmes de surveillance et d’inspection ou de conformité de l’industrie. Nous avons sondé les plus grands producteurs de bœuf haché au Canada afin de déterminer le moment où les interventions ont été appliquées.

RÉSULTATS: L’incidence des infections à E. coli O157:H7/NM au Canada a baissé, passant de ≈4 cas/100 000 à ≈1 cas/100 000 entre 2000 et 2010. La prévalence d’Escherichia coli vérotoxigène (VTEC) dans le bœuf haché vendu au détail est passée d’environ 30% vers l’an 2000 à <2% depuis 2012. D’autres indicateurs de la prévalence d’E coli, de VTEC et d’E. coli O157:H7/NM dans le bœuf et le bœuf haché ont aussi affiché des baisses. Le nombre et les types d’interventions appliquées par les grandes entreprises de transformation du bœuf au Canada ont augmenté entre 1996 et 2016.

CONCLUSION: La baisse observée des maladies humaines et des niveaux d’agents pathogènes en lien avec la viande vendue au détail était associée à l’introduction de mesures de contrôle par l’industrie, les gouvernements fédéral, provinciaux et territoriaux et la population générale. Les changements apportés par l’industrie à la transformation du bœuf, ainsi que l’introduction de politiques, de règlements et d’efforts de sensibilisation du public à la salubrité des aliments, ont entraîné une amélioration de la salubrité des aliments au Canada.

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Authors and Affiliations

  1. Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, 130 Colonnade Road, Ottawa, ON, K1A 0K9, Canada

    Frank Pollari DVM, MPH, DVSc, Tanya Christidis PhD, Katarina D. M. Pintar PhD & Andrea Nesbitt MSc

  2. Department of Food Science, University of Cuelph, Guelph, ON, Canada

    Jeff Farber PhD

  3. Health Canada, Ottawa, ON, Canada

    Marie-Claude Lavoie MSc & Alex Gill PhD

  4. Canadian Food Inspection Agency, Ottawa, ON, Canada

    Penelope Kirsch MSc

  5. National Microbiology Laboratory at Guelph, Public Health Agency of Canada, Ottawa, ON, Canada

    Roger P. Johnson MVSc, PhD

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  1. Frank Pollari DVM, MPH, DVSc
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  2. Tanya Christidis PhD
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  3. Katarina D. M. Pintar PhD
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  7. Alex Gill PhD
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Correspondence to Katarina D. M. Pintar PhD.

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Pollari, F., Christidis, T., Pintar, K.D.M. et al. Evidence for the benefits of food chain interventions on E. coli O157:H7/NM prevalence in retail ground beef and human disease incidence: A success story. Can J Public Health 108, e71–e78 (2017). https://doi.org/10.17269/CJPH.108.5655

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