Most involved microorganisms in foodborne diseases outbreaks: A systematic review / Microrganismos mais envolvidos em surtos de doenças transmitidas por alimentos: uma revisão sistemática

Abstract

Foodborne illnesses are caused by the ingestion of contaminated food and water and the main agents are biological. To identify the most related factors that are associated with these diseases, this study aimed to highlight the most frequently reported microorganisms in outbreaks, as well as the main foods involved and the causes of their contamination, present in publications from 2017 to 2021. Therefore, the search on the Web of Science platform was performed using the terms "foodborne diseases", "foodborne outbreaks" and "foodborne illness". The research's scope was restricted by associating "outbreak" to the others. As a result, the publications presented a greater number of foodborne outbreaks caused by Salmonella spp., Escherichia coli , Staphylococcus spp., Bacillus cereus and Vibrio spp., among bacteria. The most reported viruses were rotaviruses and noroviruses and the parasite Cyclospora spp. Among foods, it was clear that cattle and poultry meats were the most frequently reported. For causes of food contamination, it was observed that the lack of hygiene or care in food handling were the factors that most

Systematic mapping of food safety outbreaks in the hospitality sector in the Dominican Republic

“…The likely contributory factors to FBDOs which the systematic mapping identified were the consumption of unsafe food and water. The primary studies support the findings of this systematic mapping by providing specific evidence of the etiological agent related to the incidents under investigation (Gray et al, 2015;Gupta et al, 2007;do Prado et al, 2021;Zhi et al, 2021).…”

“…A formal recording process is also an essential part of any surveillance system to preserve people's health and prevent further spread of disease (Ntshoe et al. , 2021; do Prado et al. , 2021).…”

“…Torrens et al (2015) state that through contaminated food and beverage items, humans could be affected by about 200 pathogens and that 30% of emerging infectious diseases in the last 60 years have been caused by microorganisms that are transmitted through edible products. Biological agents, for example, bacteria, fungi, viruses and parasites are the most commonly reported biological hazards causing FBDOs (do Prado et al, 2021). Enteritis and other diarrheal diseases are among the top five causes of mortality in Latin American and Caribbean countries (Havelaar et al, 2015;Olson et al, 2019).…”

“…The most important task for the further epidemiological investigation is to identify the causative agents, sources of contamination, the main food involved and the unsafe practices that led to the outbreak. A formal recording process is also an essential part of any surveillance system to preserve people's health and prevent further spread of disease (Ntshoe et al, 2021;do Prado et al, 2021).…”

Staphylococcus aureus contamination of animal-derived foods in Nigeria: A systematic review, 2002 - 2022

“…Foodborne illnesses (FBIs) are typically characterized by anorexia, nausea, vomiting, and diarrhoea resulting from ingesting contaminated food (Mead et al 2000). There are about 250 forms of FBIs globally, and the most common causes of these conditions are bacterial contamination of the food (Do Prado et al 2021). Bacteria and their toxins are the most implicated biological agents associated with FBIs.…”