La toxi-infection alimentaire
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.
Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. The impact factor represents a rough estimation of the journal's impact factor and does not reflect the actual current impact factor. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.