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Foodborne toxi-infections in collective contexts: clinical and epidemiological aspects. 1. Description.

Les toxi-infections alimentaires collectives : aspects cliniques et épidémiologiques. 1. Description.

Author(s) : MALVY D., DJOSSOU F., LE BRAS M.

Type of article: Article

Summary

Foodborne infections transmitted to humans (salmonellosis, listeriosis, campylobacteria infection, yersinial infection, toxoplasmosis and viral infections) persist in industrialized countries. Controlling them is justified, given the cost of the acute manifestations of these diseases and the cost of treating secondary or reactional pathologies. These infections remain common despite monitoring and preventive measures at food production, distribution and preservation levels. Contamination of foods can occur at raw-material (of animal or plant origin) or environmental levels or can be caused by a human being or originate in another foodstuff (cross-contamination). The authors discuss the evolution of episodes in France and describe the main symptoms.

Details

  • Original title: Les toxi-infections alimentaires collectives : aspects cliniques et épidémiologiques. 1. Description.
  • Record ID : 1999-0166
  • Languages: French
  • Source: Cah. Nutr. Diét. - vol. 33 - n. 3
  • Publication date: 1998/06
  • Document available for consultation in the library of the IIR headquarters only.

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