Epidemiological Considerations Concerning Food Poisoning Infections

Abstract

Liana Monica Deac

What we eat and drink can become contaminated by bacteria, viruses, parasites, toxins or chemicals that can cause food-borne disease or named usual food poisoning, which is for CDC a common but preventable problem today. That for anyone can get sick from eating contaminated food. During the last 2 years: 2016-2017 it was received data for a complex epidemiological and clinical study, with several interesting interpretations and conclusions in Transylvania region from Romania. There were 109 Food borne diseases, with 2049 sick cases, almost during the summer season. The out breaks appeared in Urban or Rural parts as well in family or collectivity situations. Most of the illness appeared in usual forms-70% or 22 as middle forms and only 5% have needed hospitalization and only 3% from were just emergency cases. In our cases the microbiological etiology was: Salmonella spp-67%, mostly Salmonella enteritidis in 29%. Also 14% were determined by Staphylococcus aureus. To prevent such diseases in population, there are some food safety recommended steps. For a useful prevent and control activity in Food born infection, it has to be put together specialists for: laboratory, epidemiology, and environmental health, as all other with possible enteric disease outbreak and therapy responsibilities.

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