Foodborne Disease in the Middle East

Todd, Ewen C. D.

doi:10.1007/978-3-319-48920-9_17

Cited by 15 publications

(12 citation statements)

References 37 publications

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“…The 14 WHO global subregions have considerably different burdens of food-borne disease, with the greatest falling on the subregions in Africa, followed by the subregions in South-East Asia and the Eastern Mediterranean subregion because of adverse environmental and economic conditions. More specifically, one reason why some parts of the world suffer more from food and waterborne diseases is that the public health structure may be compromised, and their prevention and control strategies, including their regulatory standards, local enforcement, educational programs, surveillance and epidemiological information systems, and applied research towards advanced technologies, are less well developed [31]. The WHO Eastern Mediterranean Region contains most of the MENA countries with an estimated 100 million people living in this region suffering from food-borne illness, mainly from nontyphoidal Salmonella, E. coli, norovirus, and Campylobacter [3].…”

mentioning

confidence: 99%

Food-Borne Disease Prevention and Risk Assessment

Todd¹

2020

IJERPH

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mentioning

confidence: 99%

Food-Borne Disease Prevention and Risk Assessment

Todd¹

2020

IJERPH

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“…These reports or other news published information rarely identify the causes of foodborne illnesses. For instance, incidences of tourists contracting FBDs when visited resorts in Turkey and Egypt were usually of unknown origin but eventually linked to poor hygienic conditions and often solved by filing lawsuits against the resorts [4].…”

Section: Surveillance Food Monitoring and Epidemiological Datamentioning

confidence: 99%

“…These gaps in information call for concerted efforts to enhance the surveillance system in the region [32,81] mainly in countries where available laboratory analytical support for public health agencies is often minimal or lacking, even though some research institutions may have up-to-date equipment and technical expertise [4]. Addressing other challenges resulting from the lack of harmonization of methods and techniques, non-existing coordination among the different laboratories, and limited training on advanced methodologies and techniques are key for improving the surveillance mechanisms [25].…”

Section: Surveillance Food Monitoring and Epidemiological Datamentioning

confidence: 99%

“…One reason why some parts of the world suffer more from food and waterborne diseases is that the public health structure may be compromised, and their prevention and control strategies are less well developed. These include their regulatory standards, local enforcement, educational programs, surveillance and epidemiological information systems, applied research towards advanced technologies, in addition to adverse environmental and economic conditions [4].…”

Section: Introductionmentioning

confidence: 99%

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Prevention and Control of Foodborne Diseases in Middle-East North African Countries: Review of National Control Systems

Faour-Klingbeil

Todd²

2019

IJERPH

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Foodborne diseases continue to be a global public health problem with an estimated 600 million people falling ill annually. In return, international standards are becoming stricter which poses challenges to food trade. In light of the increasing burden of foodborne diseases, many countries in the Middle East and North Africa (MENA) region have upgraded their food laws and undertaken changes to the organizational structure of their regulatory institutions to maintain or expand international export activities, tighten control on local and imported products, and protect consumers’ health. However, until this date, the published information on the regional health burdens of foodborne diseases is very limited and it is not clear whether the recent changes will serve towards science-based and effective preventive functions and the adoption of the risk management approach. In this review, we summarize the recent food safety issues and the national food control systems of selected countries in the region although we were challenged with the scarcity of information. To this end, we examined the national food safety systems in the context of the five essential elements of the FAO/WHO Guidelines for Strengthening National Food Control Systems. These five elements—food law and regulations; food control management; inspection services; laboratory services; food monitoring; and epidemiological data, information, education, communication, and training—constitute the building blocks of a national food control system, but could also serve as tools to assess the effectiveness of the systems.

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“…In 2016, WHO has been reported four multistate outbreaks of human Salmonella infections by the National International Health Regulations Focal Point of the USA (Hassan et al 2019). It was a case reported that some tourists in Egypt and Turkey had endured from foodborne illnesses of unknown origin (Todd 2016). Based on the evidence, different studies declared the prevalence of foodborne pathogens and their possible cause of human infection in Egypt (El-Sharkawy et al 2017;Sallam et al 2013;Ombarak et al 2016;Helmy et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Efficacy assessment of various natural and organic antimicrobials against Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes

Amin

Abolmaaty

2020

Bull Natl Res Cent

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Background Foodborne illness is a public health alarm with a deleterious effect on human health and the economy all over the world. Searching for possible solutions to beat foodborne pathogens is still a demanding concern. The scope of this study is to evaluate the antimicrobial activity of some natural and organic compounds against important pathogens including Escherichia coli O157:H7 C9490, Listeria monocytogenes Lm2 Scott A 4b, and Salmonella enteritidis 8-9-99. Results The bactericidal effect of eight compounds and their concentrations were evaluated by the tube dilution assay against the tested bacterial strains. Thymol was found to be superior to all tested compounds. Antimicrobial activities found to be highly influenced by varying pH values. Low pH 4.5 found to report higher inhibition when compared with pH 7.1. For instance, minimum inhibitory concentration (MIC) occurred at pH 7.1 with 25 ppm of thymol against Escherichia coli O157:H7 and Salmonella enteritidis, while 200 ppm against Listeria monocytogenes. However, MIC occurred at pH 4.5 with 25 ppm of thymol against all tested bacterial strains. Conclusions Thymol is the most active antimicrobial recorded in our study at low concentrations. Our results indicated thymol, benzoic acid, sodium benzoate, salicylic acid, 3-t-butyl-4-Hydroxyanisole, and acetylsalicylic acid have promising potential applications in controlling tested foodborne pathogens.

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Foodborne Disease in the Middle East

Cited by 15 publications

References 37 publications

Food-Borne Disease Prevention and Risk Assessment

Food-Borne Disease Prevention and Risk Assessment

Prevention and Control of Foodborne Diseases in Middle-East North African Countries: Review of National Control Systems

Efficacy assessment of various natural and organic antimicrobials against Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes

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