Bacterial food poisoning

Abstract

Objective: To analayze food poisoning outbreaks registered to health institutions. Eastern Province, Saudi Arabia. The report covers a period of seven years between 1990 to 1996. Methods: Investigation of individual incidents of food poisoning following the national policy as approved in 1984. Results: A total of 134 outbreaks were reported effecting 1,368 persons. The majority of incidents 51.5% occurred at home, 26% in the workplace, and 20% at restaurants. While salmonella was identified in 45 outbreaks (33.6%), food handlers were valmonella positive in 24 of the outbreaks, and staphylococcus aureus was positive in 15 outbreaks (11%). The causes remain unknown in a substantial proportion (49%) 66 outbreaks, where laboratory results were negative. Food handlers were positive for staphyloccus aureus in 31 incidents but only 15 of these could be proved as a cause for the outbreaks. Authors noted that food handlers were involved in 55 (29%) of all outbreaks. In addition, 36% of the 718 food handlers who were involved in all outbreaks, were working without health certificates. Conclusion: Analysis of the findings revealed that food handlers comprise an important factor in transmission of bacteria that causes incidents of food poisonings. This category requires serious attention from the public health personnel and health educators to be able to control and prevent incidents of food poisoning. Authors suggested improvement of supervision of food handlers and provision of health education for food preparers and handlers to increase the awareness about proper means of food handling, storage and application of preventive and control measures.