Microbiological quality and the most common food contaminants
2023
Autori:
Zavišić, GordanaRistić, Slavica
Petković, Branka
Janković, Drina
Ostala autorstva
Grujić, RadoslavStijepić, Milka
Tip dokumenta:
Konferencijski prilog (Objavljena verzija)
,
© 2023 by Public Institution College of Health Sciences
Metapodaci
Prikaz svih podataka o dokumentuApstrakt:
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.
Ključne reči:
food safety; bacterial contamination; alimentary intoxications; toxoinfectionsU:
- Radoslav Grujić, Milka Stijepić, editors. 2nd International Conference: Knowledge to Health: SANUS 2023. Book 2, Proceedings; 2023 Jun 23-24; Prijedor, Bosnia and Herzegovina. Prijedor: Public Institution College of Health Sciences; 2023. p. 261-70. (Scientific Conference; Vol. 1. No. 1).