Purpose: This study provides important information to frame risk analysis communication to consumers and food handlers regarding meat and poultry products, and to provide guidance to policy makers and industry leaders.
Methods: Foodborne outbreaks reported by CDC attributed to meat and poultry products from 1998-2010 were collected; outbreak-associated foods were placed into 14 distinct consumer-identifiable groups: BBQ, Chicken, Chicken Nuggets, Deli Meat, Ground Beef, Ham, Multiple Meats, Other Beef, Other Meats, Pork, Roast Beef, Sausage, Steak, and Turkey. Each outbreak was analyzed by the number of illnesses and the types of pathogens involved. A severity metric weighted each illness based on the pathogen’s estimated hospitalization rate, and the 14 food groups were assigned a severity index number based on the aggregate.
Results: Food groups were placed into one of four risk categories: Highest, High, Medium and Low Risk, based on outbreaks, illnesses and their corresponding severity index. Multiple Meat and Other Meat categories were removed from the final ranking due to their ambiguity. Those with the greatest numbers of illnesses and the most severe pathogens fall into the highest risk categories (Highest and High), while those with fewer illnesses and less-severe pathogens fall into the lower risk categories (Medium and Low).
Significance: These results have direct public health implications for consumers, providing guidance to government and industry on where food safety improvement resources should be focused.