| Autor: |
Belo Correia, Cristina, Furtado, Rosália, Barreira, Maria João, Bonito, Conceição Costa, Coelho, Anabela, Campos Cunha, Isabel, Varela Flores, Cristina, Teixeira Lopes, Teresa, Maia, Carla, Marcos, Sílvia, Moura, Isabel, Pena, Cláudia, Santos, Susana, Sousa, Isabel, Toscano, Maria Manuel, Viegas, Sílvia, Saraiva, Margarida, Calhau, Maria Antónia |
| Jazyk: |
angličtina |
| Rok vydání: |
2014 |
| Předmět: |
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| Popis: |
publicado em: 24th International ICFMH conference "Food Micro 2014"(Nantes France 1- 4 September 2014): book abtracts, p. 354. Currently foodborne diseases outbreaks usually either of infectious or toxic origin continue to represent one of the most widespread public health problems and an important cause of mortality and morbidity, specially in susceptible populations groups. Considering that in Portugal there is not a national systematic effective surveillance system implemented, the number of outbreaks reported each year is scarce and the real number is likely to be much higher. The present study includes only the data available in the Food and Nutrition Department of the National Health Institute, related to the food samples analyzed in the frame of the investigation of foodborne outbreaks, as well as the information reported by health authorities and other entities at the time of sampling. From 2009 to 2013 the data associated with 93 outbreaks were collated and analyzed. The causative agent was detected and/or isolated in 37% of the total number of outbreaks, comprising 726 human cases and 109 hospitalizations. Staphylococcal enterotoxins and/or staphylococci coagulase positive were the most frequently detected causative agent in 42.5 % of the foodborne outbreaks, followed by Clostridium botulinum toxins, Clostridium perfringens and Salmonella spp. which accounted for 17.5 %, 12.5 % and 10 % respectively. Mixed food including a variety of different components accounted for more than half of the outbreaks (63.5%) followed by pastry cakes reported in 15.4% of the outbreaks. During this period Household/Domestic kitchen was the setting reported with more frequency and the contributory factors identified in most outbreaks were storage time/temperature abuses, infected food handler and cross-contamination. These data highlights the importance of improving at a national level the link between the epidemiological, laboratorial and environmental investigation, in order to share all the information available for the implementation of effective control measures |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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