Surveillance of foodborne diseases in Taiwan

Abstract

Foodborne pathogens cause diseases and death, increasing the economic burden. It needs to identify incident places, media food and pathgens. Our aim is to survey empirical data that provide a retrospective historical perspective on foodborne diseases and explore the causes and trends of outbreaks. We examined publicly available annual summary data on reported foodborne disease outbreaks in Taiwan from 2014 to 2018. We calculated the percentage of places, media food, bacteria and natural toxin sources in foodborne diseases and performed a chi-square test for difference evaluation. The higher risk of places and causes in 2018 compared with 2014 was empolyzed with univariate logistic regression. There were 26847 patients with foodborne diseases during the period from 2014 to 2018. The top 2 primary source locations of the foodborne diseases were schools and restaurants. The top 2 primary food media classifications of the foodborne diseases were boxed meals and compounded foods. The top 2 primary incident bacterial classifications of the observed foodborne diseases were Bacillus cereus and Staphylococcus aureus . The top 2 primary natural toxin classifications of the foodborne diseases were plants and histamines. The incidence of foodborne disease in military facilities, fruits and vegetables, and Staphylococcus aureus was increased in our study. Our study confirmed the high risk and increased incidence of foodborne diseases, food media classifications, bacterial classifications, and natural toxins in Taiwan. It is worthy of attention for the government health department-designed policy to promote disease prevention.

Impact of Foodborne Disease in Taiwan during the COVID-19 Pandemic

“…The top two food source classifications of FBD were boxed meals and compounded foods. The top two bacterial classifications of the observed FBD were Bacillus cereus and Staphylococcus aureus during 2014–2018 in Taiwan [ 12 ].…”

The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan’s Company A

“…In recent years, food safety problems have frequently multiplied, according to the food and drug management of the Ministry of Health and Welfare. Yu et al analyzed publicly accessible annual aggregated data on reported foodborne illness outbreaks in Taiwan between 2014 and 2018 and created Surveillance of foodborne diseases in Taiwan (Yu et al 2021). The investigation validated Taiwan's elevated risk and incidence of foodborne illnesses, food media classifications, bacterial classifications, and naturally occurring toxins (Yu et al 2021).…”

“…Yu et al analyzed publicly accessible annual aggregated data on reported foodborne illness outbreaks in Taiwan between 2014 and 2018 and created Surveillance of foodborne diseases in Taiwan (Yu et al 2021). The investigation validated Taiwan's elevated risk and incidence of foodborne illnesses, food media classifications, bacterial classifications, and naturally occurring toxins (Yu et al 2021). The policy created by the government health department to promote illness prevention merits consideration.…”

Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms

“…In Taiwan, the Food and Drug Administration documented that 17, 42,879, and 185,977 foodborne illnesses were caused by Listeria , E. coli , and non‐typhoid Salmonella , respectively (Lai et al., 2020). A recent report showed that about 5.7% of foodborne diseases from 2014 to 2018 in Taiwan were linked to the consumption of fruits and vegetables (Yu et al., 2021).…”