{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T12:15:31Z","timestamp":1791288931967,"version":"4.3.0"},"reference-count":94,"publisher":"SAGE Publications","issue":"10","license":[{"start":{"date-parts":[[2018,10,1]],"date-time":"2018-10-01T00:00:00Z","timestamp":1538352000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Foodborne Pathogens and Disease"],"published-print":{"date-parts":[[2018,10]]},"abstract":"<jats:p>\n                    Our investigation focused on foodborne outbreaks related to meat and meat products, published in peer-reviewed journals in the period 1980\u20132015. Most of the outbreaks, investigated in this study, were caused by\n                    <jats:italic toggle=\"yes\">Escherichia coli<\/jats:italic>\n                    and\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    , causing 33 and 21 outbreaks, respectively, mostly in Europe and the United States. In the\n                    <jats:italic toggle=\"yes\">E. coli<\/jats:italic>\n                    outbreaks, the total number of reported cases was 1966, of which 1543 were laboratory confirmed. The number of cases requiring hospitalization was 476, of whom 233 cases had a hemolytic-uremic syndrome (HUS), and the reported deaths were 32. All of the\n                    <jats:italic toggle=\"yes\">E. coli<\/jats:italic>\n                    outbreaks, except four, were caused by serovar O157:H7. The other four outbreaks were caused by the following serovars: O111:H8, O26:H11, O111, and O103:H25. Fresh processed meat products were the category most frequently implicated. In the\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    outbreaks, the total number of all reported cases was 2279, of whom 1891 were laboratory confirmed. The number of reported cases requiring hospitalization was 94, and seven were reported dead. Regarding\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    , eight serovars caused those outbreaks. The most common serovar causing\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    -related outbreaks was\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    Typhimurium. The food category most frequently implicated in those outbreaks was raw-cured fermented sausages. Other organisms linked to meat-associated outbreaks, but less frequently reported, were\n                    <jats:italic toggle=\"yes\">Staphylococcus aureus<\/jats:italic>\n                    ,\n                    <jats:italic toggle=\"yes\">Bacillus cereus<\/jats:italic>\n                    ,\n                    <jats:italic toggle=\"yes\">Clostridium perfringens<\/jats:italic>\n                    ,\n                    <jats:italic toggle=\"yes\">Clostridium botulinum<\/jats:italic>\n                    , and\n                    <jats:italic toggle=\"yes\">Listeria monocytogenes<\/jats:italic>\n                    . Issues of the burden of outbreaks, the challenges of comparing global outbreaks, food attribution, and how the meat industry works to meet consumer demands while maintaining food safety are discussed.\n                  <\/jats:p>","DOI":"10.1089\/fpd.2017.2393","type":"journal-article","created":{"date-parts":[[2018,6,29]],"date-time":"2018-06-29T11:19:18Z","timestamp":1530271158000},"page":"598-611","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":126,"title":["A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products"],"prefix":"10.1177","volume":"15","author":[{"given":"Mohamed K.","family":"Omer","sequence":"first","affiliation":[{"name":"Animalia\u2013Norwegian Meat and Poultry Research Center","place":["Norway"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Avelino","family":"\u00c1lvarez-Ordo\u00f1ez","sequence":"additional","affiliation":[{"name":"University of Le\u00f3n","place":["Spain"]},{"name":"University of Le\u00f3n","place":["Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miguel","family":"Prieto","sequence":"additional","affiliation":[{"name":"University of Le\u00f3n","place":["Spain"]},{"name":"University of Le\u00f3n","place":["Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eystein","family":"Skjerve","sequence":"additional","affiliation":[{"name":"Norwegian University of Life Sciences","place":["Norway"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tekie","family":"Asehun","sequence":"additional","affiliation":[{"name":"University of Twente","place":["the Netherlands"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ole Arne","family":"Alvseike","sequence":"additional","affiliation":[{"name":"Animalia\u2013Norwegian Meat and Poultry Research Center","place":["Norway"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2018,10,10]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jpeds.2009.02.051"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1001\/jama.1995.03520370023012"},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.1086\/314715"},{"key":"e_1_3_3_5_1","first-page":"543","article-title":"Processing procedures to control Salmonella and E. coli in fermented sausage products","volume":"49","author":"Bacus J","year":"1997","unstructured":"Bacus J. 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