La toxi-infection alimentaire

{ "0" : "Laboratoire de Biologie clinique, Hôpital d'Instruction des Armées du Val-de-Grâce, 74 Bd de Port-Royal - F-75230 Paris Cedex 05, France" , "2" : "Toxi-infection alimentaire collective" , "3" : "Enquête épidémiologique" , "4" : "Foodborne disease outbreak" , "5" : "Epidemiological survey"}
Médecine et Maladies Infectieuses (Impact Factor: 1.24). 03/1992; 22:272-281. DOI: 10.1016/S0399-077X(05)80132-5


Current increase in the incidence of foodborne disease outbreak in developped countries is mainly due to salmonella, especially Salmonella Enteritidis over the five last years. From environmental sources, these bacteria can originate contamination of untreated foods like eggs, meats, shellfish, as well as every link of the food chain. Most foodborne disease outbreaks due to salmonella are associated with food prepared at home. Infection results in acute but mild gastroenteritis, except in newborn and elderly patients whose death-to-case ratio is higher, especially in hospital or institution. Early epidemiological survey must be performed in every foodborne disease outbreak. Clinical, bacteriological and food data have to be carefully collected, for a computer assisted analysis. When implicated pathogen, food vehicle, source of contamination and contributing factors are identified, control measures are immediately taken to prevent recurrences. Systematic reporting of foodborne disease outbreaks is compulsory in order to implement a national epidemiological surveillance.

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