2008 Georgia data summary: Yersiniosis [2008]

2008 Georgia Data Summary
Yersiniosis
Yersiniosis Quick Fact: Y. Enterocolitica is the most common species of Yersinia in Georgia.

# Cases 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008
Rate per 100,000

OVERVIEW

Figure 1. Yersiniosis Cases and Rate

Yersiniosis is a zoonotic bacterial infection that generally

Yersinia , GA 1999-2008

affects the intestinal tract and occasionally the

bloodstream. On average, 40 cases occur in Georgia each

60

0.7

year. Most cases occur during the winter holiday season

and are often infants and young children.

50

0.6

40

0.5

Mode of Transmission: Yersinia spp. is usually transmitted

30

via consumption of undercooked or raw pork products. Other common vehicles include raw milk,

20

0.4 0.3 0.2

contaminated water, and contact with infected

10

0.1

animals.

0

0

Poor hand washing and environmental cleaning after

handling raw pork, particularly chitterlings, often result

in the infection of infants and small children. Fecal-oral transmission from person to person may

Year

also occur.

SURVEILLANCE
All Georgia physicians, laboratories and other health care providers are required by law to report both labconfirmed and clinical diagnoses of cases of Yersiniosis.
Cultures should be sent to the Georgia Public Health Laboratory for confirmation and serotype determination.
Active Surveillance for Yersiniois conducted through FoodNet. For more information, please visit: http://health.state.ga.us/eip/ http://www.cdc.gov/foodnet/

DEMOGRAPHICS
In 2008, of the reported cases with known race and ethnicity, 54% of cases were Black, 29% of cases were White, and 19% of cases were Hispanic (Figure 2).
Consistent with the described epidemiology of Yersinia infections, in Georgia, higher rates of disease occur in infants and young children, followed by elderly individuals (Figure 3).
Figure 2
2008 Yersinia Cases by Race/Ethnicity

INCIDENCE
In 2008, 46 cases of Yersinia were reported, for a rate of 0.47/100,000 (Figure 1). The incidence of Yersinia in Georgia has remained stable over time with the exception of a 2005 decrease. This decrease occurred the same year as the launch of the Safer Chitterling Preparation Educational Campaign.

29% 19%

52%

Black Hispanic White

Figure 3 2008 Yersinia Cases by Age Group/Gender

# of Cases

10 8 6 4 2 0
<1yr

1-5yr 6-10yr 11-17yrs 18-59yr 60+yrs Age Group

Female Male

2. Avoid consuming raw (unpasteurized) milk or products made with it (like cheese).
For more information, visit: www.foodsafety.gov
Hand Washing Encourage careful hand washing before and after food preparation and contact with animals.
Safer Chitterling Preparation Campaign In 2008, 6 cases (13%) reported contact with or consumption of raw pork or chitterlings. Of those 6 cases, 3 of them were infants.

IMPACT OF YERSINIOSIS
Hospitalizations & Deaths Of the 46 reported cases of Yersiniosis in 2008, 44% individuals were hospitalized, while an additional 30% of individuals were seen in the Emergency Room; 1 Yersiniosis case died.
PREVENTION & RESEARCH

The Georgia Division of Public Health developed educational posters and brochures in 2005 to promote safe handling of chitterlings.
Put raw un-cleaned chitterlings directly from the container into boiling water for 5 minutes to kill germs.
Wash your hands after you touch raw chitterlings and BEFORE you touch anything or anyone else.
Clean everything in the kitchen that raw chitterlings may have touched.
After boiling chitterlings, washing hands and cleaning surfaces, clean your kitchen
Cook cleaned chitterlings as usual and enjoy.

Food Preparation Tips 1. Always treat raw poultry, beef and pork as if they are contaminated and handle accordingly:
Wrap fresh meats in plastic bags at the market to prevent blood from dripping on other foods.
Refrigerate foods promptly; minimize holding time at room temperature.
Cutting boards and counters used for meat preparation should be washed immediately after use to prevent cross contamination with other foods.
Avoid eating raw or undercooked meats. Ensure that the correct internal cooking temperature is
reached, particularly when using a microwave.

FoodNet Projects Monitoring trends in Yersiniosis Epidemiology over time Evaluating the impact of the Safer Chitterling Preparation Campaign on Yersiniosis epidemiology
For more information:
http://health.state.ga.us/epi/foodborne