Foodborne diseases in developing countries: aetiology, epidemiology and strategies for prevention

Abstract

Our knowledge of diseases caused by biologically and chemically contaminated food varies considerably between developing countries. While in Latin America and the Caribbean some information regarding foodborne hazards, high-risk foods and the extent of any resulting disease is available, in many other developing countries little is known about the nature and extent of such diseases. Systematic foodborne surveillance activities, including epidemiological studies, are rarely undertaken. Public health authorities and the public frequently learn about the more dramatic disease outbreaks from news media. A good indication of the importance of food contamination for health and well-being is the information available about infant diarrhoea, infant/child and adult malnutrition. Both conditions are closely related to contaminated food and drinking water, and are particularly important public health problems in most developing countries, as is cholera. With regard to chemicals, little information is available in developing countries on the occurrence of food contamination. Without such information, the health of hundreds of millions of people may be threatened. Improving the safety of the food supply and reducing foodborne diseases requires the concept of shared responsibility to be adopted. All of society needs to accept that food is not only an agricultural and trade commodity but a public health issue. Consequently, Ministries of Health in all countries must integrate food safety as an essential public health function into their work.

Hygiene Practices During Food Preparation in Rural Bangladesh: Opportunities to Improve the Impact of Handwashing Interventions

“…1,2 Many diarrheal episodes can be attributed to contaminated food in low-and high-income countries. [3][4][5][6] Hands that are not washed after fecal contact can act as a source of diarrhea pathogens, and foods can be contaminated through contact with unwashed hands. [6][7][8][9][10][11] Raw vegetables are commonly contaminated with pathogens.…”

Promoting a culture of food safety to improve hygiene in small restaurants in Madagascar

“…This is a matter of concern for the poor people who are most susceptible to illness and death. As reported by Käferstein (2003), the smaller the food supply becomes for an individual, the more important is the food safety to avoid diseases such as diarrhoea and to make this small amount of food fully beneficial.…”

Foodborne Outbreak, Meknes, Morocco, June 2017: What We Need to Learn

“…Part of the specimens was processed to detect Salmonella spp., Shigella, Campylobacter, Vibrios and other enteropathogens using the enrichment medium sodium, Salmonella and Shigella medium and CLED medium (Cystine Lactose Electrolyte Deficient). No test for staphylococcal enterotoxins was performed [8].…”