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- Title
Risk Assessement Represented by Pathogenic Microorganisms Regarding the Incidence of Foodboorne Ilnesses in a Representative County During 2013.
- Authors
DAN, Sorin D.; MIHAIU, Marian; CORDEA, Darius; CORDIŞ, Ionuţ; REGET, Oana; TĂBĂRAN, Alexandra; MIHAIU, Liora
- Abstract
The interest of the competent authorities regarding foodborne illnesses is increasing these days, although recently the combined effort of the food industry was managed through the monitoring system conducted by the state and the decreasing of the prevalence of pathogens in foods of animal origin, and thus the incidence of food poisoning. Despite the progress acquired in analytical techniques, undiagnosed cases often remain, thus not knowing the true incidence of these diseases. The aim of this paper was to assess the microbiological risk represented by the pathogenic germs in different foods of animal origin, associated with the incidence of foodborne illnesses in a representative County during 2013. The research material was represented by 10.947 samples of animal origin products: 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 seafood, collected according to national surveillance program during 2013. In order to identify the main pathogenic microorganisms, usually involved in outbreaks of foodborne illnesses (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 33 foodborne illnesses were confirmed associated with Salmonella enteritidis/ typhimurium and 18 with Escherichia coli. Microbial risk in case of Salmonella enteritidis/ typhimurium was increased in the 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 illnesses is a multifactorial process that requires a comprehensive approach to food safety, along the entire food chain, in which farmers, industry, distributors, retailers, consumers, and the competent control authorities must be involved.
- Subjects
FOOD pathogens; FOODBORNE diseases; PATHOGENIC bacteria; HEALTH risk assessment; FOOD poisoning
- Publication
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Veterinary Medicine, 2014, Vol 71, Issue 2, p418
- ISSN
1843-5270
- Publication type
Article
- DOI
10.15835/buasvmcn-vm:10644