Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France - Université de Reims Champagne-Ardenne Access content directly
Journal Articles Foods Year : 2020

Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France

Abstract

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. Campylobacter spp. and non-typhoidal Salmonella 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).
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Dates and versions

hal-03097838 , version 1 (05-01-2021)

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Jean-Christophe Augustin, Pauline Kooh, Thomas Bayeux, Laurent Guillier, Thierry Meyer, et al.. Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France. Foods, 2020, 9 (11), pp.1644. ⟨10.3390/foods9111644⟩. ⟨hal-03097838⟩
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