Microbiological quality and the most common food contaminants

Abstract

Considering the importance of the microbiological correctness of food from the aspect of health safety and the most common causes of food contamination (bacteria) – the causes of alimentary intoxications and toxoinfections in humans, whether sporadic or epidemic, this work aims to analyze and sublimate the most common bacterial species isolated from contaminated food and biological samples of individuals with alimentary intoxication or toxoinfection. At the global level and especially based on the cases reported by the European Center for Disease Control and Prevention (ECDC) and the World Health Organization (WHO) for 2022, a trend of increasing epidemics caused by microbiologically contaminated food has been observed. The latest data from the U.S. Food and Drug Administration (FDA) and ECDC show that epidemics caused by Salmonella typhimurium, Escherichia coli, Yersinia spp., and Campylobacter spp. are increasing compared with 2021. The highest reporting rate was among young children aged 0 to 4 years. The most common pathogens are Salmonella Enteritidis and Salmonella Typhimurium, resulting in 61,236 cases of salmonellosis reported in 30 countries, 14% more than in 2020 (53,163 cases). In 2021, there were 6,534 cases of Shiga toxin-producing E. coli infection compared with 4,824 in 2020. Similarly, Yersinia spp. and most commonly Y. enterocolitica caused 6,876 cases of yersiniosis in 2021 compared with 5,747 in 2020, and also deaths. The conclusion is that eggs and egg products remain the most dangerous foods in epidemics, but several major incidents have been linked to contaminated vegetables (especially lettuce), fruits, and sesame seeds. To prove the genetic link, i.e., that the bacteria have the same origin in different sick individuals, the entire genome must be sequenced. In the suppressing epidemics, food storage and preservation conditions, lettuce washing, handling-washing, cleaning and disinfection in food preparation areas, and distribution are of particular importance.