Document Type

Presentation

Loading...

Media is loading
 

Publication Date

6-28-2024

Comments

Presentation: 6:18

Poster attached as supplemental file below

Abstract

Between 10-20% of all foodborne illnesses in the United States are associated with seafood, yet the epidemiology of seafood poisoning due to marine biotoxins remains unclear. This study examined data from the Centers for Disease Control and Prevention’s (CDC’s) National Outbreak Reporting System (NORS) between 2001 and 2021 for confirmed seafood poisoning outbreaks due to Amnesic shellfish poison, Ciguatoxin, Neurotoxic shellfish poison, Paralytic shellfish poison, Puffer fish tetrodotoxin, and Scombroid toxin. Descriptive statistics were calculated for outbreak etiology, CDC region, site of exposure, type of seafood, coastline status of the exposure state, and season of the outbreak. Frequency distributions, multivariable logistic regression, and count regression methods were used to calculate descriptive statistics, the odds of an outbreak involving hospitalization, and the expected number of people hospitalized in an outbreak. Between 2001 and 2021, there were 2,336 illnesses, 187 hospitalizations, and no deaths reported in association with seafood poisoning due to marine biotoxins, with 97.4% of all outbreaks attributed to Ciguatoxin or Scombroid toxin. The odds of an outbreak involving hospitalization were increased when the implicated seafood was eaten inside the home (OR: 2.19, 95 percent CI: 1.06, 4.55) and when the seafood included Mollusca or Istiophoriformes (OR: 2.88, 95 percent CI: 1.29, 6.41). The average number of hospitalizations was more than 6 times as high when seafood from this group was implicated in an outbreak compared to when it was not (IRR: 6.19, 95 percent CI: 3.09, 12.39). In conclusion, seafood poisoning outbreaks in the United States tend to involve fish-associated illnesses and carry unique risk of hospitalization when involving Mollusca and Istiophoriformes. Further research may inform how to prevent seafood poisoning, such as through consumer education regarding selection, handling, and storage of seafood.

Lay Summary

Between 10 and 20 percent of all foodborne illness in the United States is connected to seafood. Seafood poisoning is one kind of foodborne illness. It occurs when seafood is contaminated with toxins, such as those produced by some species of algae. This study looked at seafood poisoning outbreaks in the United States over time (2001-2021). The data were from the Centers for Disease Control and Prevention (CDC). In total, there were 657 confirmed outbreaks, 2,336 illnesses, 187 hospitalizations, and no deaths reported. Most outbreaks were caused by two toxins: Ciguatoxin and Scombroid toxin. Most outbreaks happened in states with ocean coastline, mainly Hawaii and Florida. The type of seafood eaten had an effect on the odds of hospitalization. Food that was classified as Mollusca or Istiophoriformes—in this case clams, mussels, and barracuda—increased the odds of hospitalization. Eating seafood that was prepared at home also increased these odds. There were three main takeaways. First, seafood poisoning outbreaks in the United States primarily involve fish. Second, there is evidence that clams, mussels, and barracuda are riskier to eat than other kinds of seafood. Third, more consumer education is needed to prevent seafood poisoning.

Additional Files
202406_Huff_Andrew_poster.pptx (888 kB)

Language

English

Download Presentation

Submit Feedback on Presentation

Share

COinS