Risk Assessement Represented by Pathogenic Microorganisms Regarding the Incidence of Foodboorne Ilnesses in a Representative County During 2013

Daniel Sorin DAN, Marian MIHAIU, Liora MIHAIU, Darius CORDEA, Ionut CORDIS, Oana REGET, Alexandra TABARAN

Abstract


The interest of the competent authorities regarding foodborne ilnesses is increasing  this days, although in the last time was managed by the combined effort of the food industry and the monitoring system conducted by the state, the decreasing of the prevalence of pathogens in foods of animal origin, and thus the incidence of food poisoning. Despite the progress aquired in analytical techniques, often remain undiagnosed cases, not knowing the true incidence of these disease. The aim of this paper was to assess microbiological risk represented by the pathogenic germs in different foods of animal origin foods, associated to the incidence of foodborne ilnesses in a representative County during 2013. The research material was represented by 10.947 food of animal origin samples: fresh meat, fresh poultry meat, poultry carcasses, minced meat, meat products, pasteurized liquid milk products, cheese manufactured from pasteurized and unpasteurized milk, butter, icecream, eggs, ready to eat foods and seafoods, collected according to national surveillance programme during 2013. In order to identify the main pathogenic microorganisms, usually involved in outbreaks of foodborne ilnesses (Salmonella enteritidis, Salmonella typhimurium, Campylobacter jejuni/coli, Echerichia coli, Staphylococcus aureus and Listeria moncytogenes, the samples were processed through standardized methods. Based on the obtained results we identified in 214 samples Salmonella enteritidis/typhimurium, 191 samples  Escherichia coli, 18 samples Staphylococcus aureus. We mention that no Campylobacter and Listeria germs were identified. According to the data gathered from the Infectious disease Hospital, during 2013 were confirmed 33 foodborne ilnessess asociated with Salmonella enteritidis/ typhimurium and 18 with Escherichia coli. Microbial risk in case of Salmonella enteritidis/typhimurium was incresed in case of poultry meat. Dairy products, respectively cheese manufactured from unpasteurized milk were the most unsafe food of animal origin regarding the risk with E. coli. Reducing the incidence of  food borne ilnesses is a multifactorial process that requires a comprehensive approach to food safety, along the entire food chain, in which must been involved farmers, industry, distributors, retailers, consumers, and the competent control authorities.

Keywords


foodborne illnesses, bacterial pathogens, risk assessment

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DOI: http://dx.doi.org/10.15835/buasvmcn-vm:10644




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