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Fish-Associated Foodborne Disease Outbreaks: United States, 1998-2015.

Kelly A Barrett1, Jolene H Nakao1, Ethel V Taylor2

  • 11 Division of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases, Centers for Disease Control and Prevention , Atlanta, Georgia .

Foodborne Pathogens and Disease
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Fish consumption causes numerous illnesses annually, with outbreaks declining over time. Scombrotoxin and ciguatoxin are the leading causes of fish-related foodborne illness outbreaks.

Keywords:
disease outbreaksfishfoodborne diseasespublic health surveillance

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Area of Science:

  • Foodborne illness
  • Public health surveillance
  • Toxicology

Background:

  • Fish is a common vehicle for foodborne illness outbreaks in the U.S.
  • Contaminated fish causes significant morbidity and mortality annually.

Purpose of the Study:

  • To analyze trends and causes of fish-associated foodborne disease outbreaks in the U.S. from 1998-2015.
  • Identify specific fish types and etiologies contributing to outbreaks.

Main Methods:

  • Reviewed the Centers for Disease Control and Prevention Foodborne Disease Outbreak Surveillance System data.
  • Analyzed 857 fish-associated outbreaks reported between 1998 and 2015.

Main Results:

  • Outbreaks declined from 62/year (1998-2006) to 34/year (2007-2015).
  • Scombrotoxin and ciguatoxin were the most common causes of illness.
  • Tuna, mahi-mahi, and grouper were the most frequently implicated fish.

Conclusions:

  • While outbreaks are declining, fish remains a significant source of foodborne illness.
  • Targeting control measures for scombrotoxin and ciguatoxin, particularly with tuna and grouper, is crucial.
  • Implementing upstream and preparation-level controls can further reduce fish-associated outbreaks.