MMWR Vol. 65 / No. 52 ► Escherichia coli O157:H7 Infections Associated with Contaminated Pork Products — Alberta, Canada, July–October 2014 | MMWR

Escherichia coli O157:H7 Infections Associated with Contaminated Pork Products — Alberta, Canada, July–October 2014 | MMWR

MMWR Weekly Vol. 65, No. 52 January 06, 2017

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Escherichia coli O157:H7 Infections Associated with Contaminated Pork Products — Alberta, Canada, July–October 2014

Weekly / January 6, 2017 / 65(52);1477–1481

Lance Honish, MSc1,2; Nisha Punja1,2; Sarah Nunn1,2; Dale Nelson1,2; Nyall Hislop, MSc1,2; Garth Gosselin1,2; Natisha Stashko, PhD2,3; Darlene Dittrich2,3 (View author affiliations)

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Summary

What is already known about this topic?

Pork is a known, although infrequent, source of human Escherichia coli O157:H7 infection. E. coli O157:H7 infections often result in clinically severe illness with serious complications in humans.

What is added by this report?

During July–October 2014, an outbreak of 119 cases of E. coli O157:H7 infections associated with exposure to contaminated pork products occurred in Alberta, Canada. E. coli O157:H7–contaminated pork and pork production environments and mishandling of pork products were identified at all key points in the implicated pork distribution chain. Measures to control the outbreak included product recalls, destruction of pork products, temporary food facility closures, targeted interventions to mitigate improper pork-handling practices, and prosecution of a food facility operator.

What are the implications for public health practice?

Pork should be considered in public health E. coli O157:H7 investigations and prevention messaging, and pork handling and cooking practices should be carefully assessed during regulatory food facility inspections.