title: Food-specific attribution of selected gastrointestinal illnesses: estimates from a Canadian expert elicitation survey.
abstract: The study used a structured expert elicitation survey to derive estimates of food-specific attribution for nine illnesses caused by enteric pathogens in Canada. It was based on a similar survey conducted in the United States and focused on Campylobacter spp., Escherichia coli O157:H7, Listeria monocytogenes, nontyphoidal Salmonella enterica, Shigella spp., Vibrio spp., Yersinia enterocolitica, Cryptosporidium parvum, and Norwalk-like virus. A snowball approach was used to identify food safety experts within Canada. Survey respondents provided background information as well as self-assessments of their expertise for each pathogen and the 12 food categories. Depending on the pathogen, food source attribution estimates were based on responses from between 10 and 35 experts. For each pathogen, experts divided their estimates of total foodborne illness across 12 food categories and they provided a best estimate for each category as well as 5th and 95th percentile limits for foods considered to be vehicles. Their responses were treated as triangular probability distributions, and linear aggregation was used to combine the opinions of each group of experts for each pathogen-food source group. Across the 108 pathogen-food groups, a majority of experts agreed on 30 sources and 48 nonsources for illness. The number of food groups considered to be pathogen sources by a majority of experts varied by pathogen from a low of one food source for Vibrio spp. (seafood) and C. parvum (produce) to a high of seven food sources for Salmonella spp. Beta distributions were fitted to the aggregated opinions and were reasonable representations for most of the pathogen-food group attributions. These results will be used to quantitatively assess the burden of foodborne illness in Canada as well as to analyze the uncertainty in our estimates.
authors.affiliation: School of Engineering, University of Guelph, Guelph, Ontario, Canada. vdavidso@uoguelph.ca
authors.forename: Valerie J
authors.initials: VJ
authors.lastname: Davidson
authors.forename: André
authors.initials: A
authors.lastname: Ravel
authors.forename: To N
authors.initials: TN
authors.lastname: Nguyen
authors.forename: Aamir
authors.initials: A
authors.lastname: Fazil
authors.forename: Juliana M
authors.initials: JM
authors.lastname: Ruzante
mesh_terms: D002170:Canada; D016785:Cryptosporidium parvum / Q000472:pathogenicity; D005516:Food Microbiology; D016266:Food Parasitology; D005517:Foodborne Diseases / Q000209:etiology* / Q000382:microbiology / Q000469:parasitology / Q000821:virology; D005767:Gastrointestinal Diseases / Q000209:etiology* / Q000382:microbiology / Q000469:parasitology / Q000821:virology; D006090:Gram-Negative Bacteria / Q000472:pathogenicity; D006094:Gram-Positive Bacteria / Q000472:pathogenicity; D006801:Humans; D029322:Norovirus / Q000472:pathogenicity; D011336:Probability; D011361:Professional Competence; D015203:Reproducibility of Results; D011795:Surveys and Questionnaires; D000078329:Workforce