Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France.
Fiche publication
Date publication
novembre 2020
Journal
Foods (Basel, Switzerland)
Auteurs
Membres identifiés du Cancéropôle Est :
Pr VILLENA Isabelle
Tous les auteurs :
Augustin JC, Kooh P, Bayeux T, Guillier L, Meyer T, Jourdan-Da Silva N, Villena I, Sanaa M, Cerf O, On Behalf Of The Anses Working Group On Consumer Information On Foodborne Biological Risks
Lien Pubmed
Résumé
The foodborne disease burden (FBDB) related to 26 major biological hazards in France was attributed to foods and poor food-handling practices at the final food preparation step, in order to develop effective intervention strategies, especially food safety campaigns. spp. and non-typhoidal accounted for more than 60% of the FBDB. Approximately 30% of the FBDB were attributed to 11 other hazards including bacteria, viruses and parasites. Meats were estimated as the main contributing food category causing (50-69%) (CI90) of the FBDB with (33-44%), (9-21%), (4-20%) (CI90) of the FBDB for poultry, pork and beef, respectively. Dairy products, eggs, raw produce and complex foods caused each approximately (5-20%) (CI90) of the FBDB. When foods are contaminated before the final preparation step, we estimated that inadequate cooking, cross-contamination and inadequate storage contribute for (19-49%), (7-34%) and (9-23%) (CI90) of the FBDB, respectively; (15-33%) (CI90) of the FBDB were attributed to the initial contamination of ready-to-eat foods-without any contribution from final food handlers. The thorough implementation of good hygienic practices (GHPs) at the final food preparation step could potentially reduce the FBDB by (67-85%) (CI90) (mainly with the prevention of cross-contamination and adequate cooking and storage).
Mots clés
food safety, food-handling practices, foodborne disease burden, foodborne pathogens
Référence
Foods. 2020 Nov 11;9(11):