Epidemiology of foodborne diseases

Sources of pathogens can be people and animals (patients, carriers), as well as environmental objects (soil, water). According to the ecological and epidemiological classification, foodborne toxic infections caused by conditionally pathogenic microflora are referred to the group of anthroponoses (staphylococcosis, enterococcosis) and sapronoses - water (aeromoniasis, plesiomonism, NAG infection, paragemolytic and albinolytic infections, edvardiocellosis) and soil (cereus infection, clostridiosis, pseudomonas, klebsiellosis, proteosis, morganellosis, enterobacteriosis, erviniosis, hafnium and providential infections).

The mechanism of transmission of the pathogen is fecal-oral; the transmission path is food. Transmission factors are diverse. Usually, the disease occurs after eating a meal, contaminated with microorganisms, brought in by dirty hands during cooking; non-contaminated water; finished products (in violation of the rules of storage and sale in conditions that promote the propagation of pathogens and the accumulation of their toxins). Proteus and clostridia are capable of active reproduction in protein products (chilli, zalivnyh dishes), V. Cereus - in vegetable soups, meat and fish products. In milk, mashed potatoes, cutlets there is a rapid accumulation of enterococci. Halophilic and paragemolytic vibrios that survive in the marine sediment infect many marine fish and mollusks. Staphylococcus enters confectionery, dairy products, meat, vegetable and fish dishes from people suffering from pyoderma, tonsillitis, chronic tonsillitis, respiratory diseases, periodontitis, and working in public catering establishments. Zoonotic source of staphylococcus - animals that are sick with mastitis.

Practice has shown that, despite the diverse etiology of intestinal infections, the food factor is important in maintaining a high incidence rate. Foodborne diseases are diseases of "dirty food".

Outbreaks of foodborne toxic infections have a group, explosive nature, when in a short time most people (90-100%) who have consumed the infected product become ill. Frequent family outbreaks, group diseases of passengers of sea vessels, tourists, members of children's and adults of organized collectives. In water outbreaks associated with fecal contamination, there is a pathogenic flora in the water that causes other acute intestinal infections; cases of mixed infection are possible. Foodborne toxic infections are most often recorded in the warm season.

The natural susceptibility of people is high. More susceptible to the newborn; patients after surgical interventions, long-term receiving antibiotics; patients suffering from disorders of gastric secretion.

The main preventive and anti-epidemic measure is sanitary-hygienic monitoring for epidemiologically significant objects: sources of water supply, water supply and sewerage networks, treatment facilities; enterprises involved in the procurement, storage, transportation and sale of food products. It is necessary to introduce modern methods of processing and storing products; strengthening sanitary control over compliance with the technology of preparation (from processing to sale), terms and conditions for storage of perishable products, medical control over the health of public catering workers. Special attention should be paid to sanitary and veterinary control at the enterprises of the meat and dairy industry.

In the outbreak of foodborne toxic infections, bacteriological and serological studies should be carried out to identify the source of infection in persons of decreed professions.

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