Foodborne diseases related to the consumption of flesh foods in Morocco (2010-2016)

Abstract

The current study aimed to determine the epidemiological profile of foodborne diseases associated with flesh foods during 2010-2016 in Morocco. A retrospective study of foodborne diseases caused by flesh foods recorded by the Moroccan anti-poison and pharmacovigilance center during 2010-2016. During this period, 2963 foodborne diseases related to flesh foods were declared to the center, in which 24.83% were registered in 2015, and 20.75% in 2013. Diseases occurred mostly in urban areas (67.06%). The major affected group's ages were adults (33.81%) and children (14.44%). The average patient's age was 25.09 ± 15.37 years. Male were the most vulnerable to infection (54.80%) with a sex ratio (male / female) of 1.72. The most incriminate flesh foods were respectively chicken (47.35%), aquatic products (30.94%) and red meat (16.57%). The high incidence rate was related to chicken skewers (3.55 per 100000 people), while the high fatality rate was associated with giblets (3.33%). Diseases due to the restauration outside home accounted for 58.15%. The majority of cases were collective (84.27%) and occurred significantly in spring (18.49%) and summer (14.51%). clinical symptoms were present in 67.19 % of cases, mostly moderate (81.77%) with four death cases corresponding to fatal condition. The high incidence rates were recorded in the regions of Sahara. Foodborne diseases are spreading progressively in Morocco, especially in summer and hot climates. The majority of these diseases are due to the consumption of contaminated flesh foods. Therefore, the responsible of food safety in Morocco must ensure the quality control of these foodstuffs.