We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
HYGIENIC-EPIDEMIOLOGICAL ASPECTS OF BACTERIAL ALIMENTARY INFECTIONS INCIDENCE (A04.-) IN SLOVAKIA OVER THE LAST 20 YEARS.
- Authors
Zeleňáková, Lucia; Gažarová, Martina; Habánová, Marta; Lenártová, Petra
- Abstract
The level of hygiene in the food sector is one of the main aspects affecting quality and food safety. Noncompliance with hygienic-epidemiological standards in food production represents a serious threat to public health. The World Health Organization (WHO) considers foodborne diseases of bacterial origin to be an important health, but also socio-economic problem of today. Epidemics of these diseases remind us that under certain circumstances even well-known and safe foods can cause serious consequences and even death. The aim of the study was application of Epidemiological Information System (EPIS) within surveillance of alimentary intestinal infections (A04.-) in Slovakia in the years 2001 - 2021. Researched factors considered were: incidence trends, regions, gender, age, seasonality, and transmission factors. Statistical analysis was carried out using parametric and non-parametric tests, namely the Kruskal-Walli's test, Student t-test and Mann-Whitey test. Existence of statistically significant difference was at the level of significance a = 0.05. In the last 20 years, 142,952 cases of alimentary infections classified into group A04.-have been reported to the EPIS system. The average morbidity was different and depended on the specific disease. Campylobacteriosis (A04.5) has dominated in group A04.- (68.7%) with 98,204 cases (average morbidity of 86.22/100,000). During this period, 24,778 cases (17.33%) of diarrhea caused by Clostridium difficile were reported, which were of alimentary as well as nosocomial origin. Infections caused by Escherichia coli accounted for 11,753 cases (8.22%), while yersiniosis was diagnosed in 3,040 (2.13%) people. The highest incidence was reported in 4 regions, which are also the most populated. Men were more infected than women (51.38 versus 48.16%), the risk group was children aged 0 - 4 years (39.07%) and people older than 55 years (16.92%). Most cases occurred in the months of May to September (55%). Statistical analysis showed that none of the mentioned factors had a statistically significant effect (p > 0.05) on the occurrence of this group of alimentary infections. The highest numbers of infected people were recorded in catering establishments at schools, retirement homes, medical facilities and fastfood stalls. A special problem is cross-contamination and non-compliance with the principles of personal and operational hygiene, as well as technological procedures for food preparation. Contaminated and insufficiently heat-treated poultry meat, mixed food, milk and milk products, fruits and vegetables were the most involved in alimentary transmission. Because foodborne diseases of bacterial origin are on the rise in the long term, it is necessary to ensure their effective surveillance, not only from a health perspective, but also from a hygienic, social or economic point of view.
- Subjects
BACTERIAL diseases; DISEASE incidence; HYGIENE; FOOD industry; FOOD quality; FOOD safety
- Publication
Journal of Hygienic Engineering & Design, 2023, Vol 45, p8
- ISSN
1857-8489
- Publication type
Article