Pattern of food poisoning in egypt, a retrospective study

Abstract

This retrospective study was conducted at the Poisoning Control Centre, Ain Shams University, Cairo, Egypt with the aim of evaluating the pattern of food poisoning. Hence, the medical profiles of 1748 food poisoning patients, admitted during the period from January 2010 to June 2010, were carefully reviewed. The greatest proportion of food poisoning occurred between the ages of 18 and 29 years, with preponderance of male gender. Most cases of poisoning were accidental. The study revealed that the most common cause involved in acute poisoning was unspecified food poisoning, followed by food contaminated with organophosphate insecticides. Ciguatera and botulism were the third and fourth agents that induced food poisoning. Botulism and organophosphate compounds were the most serious toxicities. All patients had favorable outcome. To achieve a reduction in food poisoning, measures need to be taken across the food chain-from farms to slaughterhouses, food businesses, caterers, consumers and imported foods. Implementation of good hygiene practices and enforcement of legislation are crucial. In addition, strict rules must be followed regarding the sale of insecticides. Establishing poison information centers in different parts of the country, preparing national treatment guidelines, training healthcare providers and ensuring easy availability of the antidotes are also recommended. © 2011 Academic Journals Inc.