Abstract
The foodborne disease burden (FBDB) related to 26 major biological hazards in France was attributed to foods and poor food-handling practices at the final food preparation step, in order to develop effective intervention strategies, especially food safety campaigns. Campylobacter spp. and non-typhoidal Salmonella accounted for more than 60% of the FBDB. Approximately 30% of the FBDB were attributed to 11 other hazards including bacteria, viruses and parasites. Meats were estimated as the main contributing food category causing (50–69%) (CI90) of the FBDB with (33–44%), (9–21%), (4–20%) (CI90) of the FBDB for poultry, pork and beef, respectively. Dairy products, eggs, raw produce and complex foods caused each approximately (5–20%) (CI90) of the FBDB. When foods are contaminated before the final preparation step, we estimated that inadequate cooking, cross-contamination and inadequate storage contribute for (19–49%), (7–34%) and (9–23%) (CI90) of the FBDB, respectively; (15–33%) (CI90) of the FBDB were attributed to the initial contamination of ready-to-eat foods—without any contribution from final food handlers. The thorough implementation of good hygienic practices (GHPs) at the final food preparation step could potentially reduce the FBDB by (67–85%) (CI90) (mainly with the prevention of cross-contamination and adequate cooking and storage).
Highlights
The burden of foodborne illnesses was estimated in France for 15 major pathogens [1].These pathogens were estimated to account for 1.5 million cases of foodborne illnesses (90% credibleFoods 2020, 9, 1644; doi:10.3390/foods9111644 www.mdpi.com/journal/foodsFoods 2020, 9, 1644 interval, CI90, 1.3–2.2 million) each year in France
We estimated that approximately 60% of the foodborne disease burden (FBDB) corresponding in this study to disability-adjusted life year (DALY) was attributed to Campylobacter spp. and non-typhoidal Salmonella
The importance of these two pathogens was observed by Hoffman et al [28] who estimated that approximately 50% of the quality-adjusted life year (QALY)
Summary
The burden of foodborne illnesses (i.e., estimates of the annual numbers of foodborne illnesses and associated hospitalizations and deaths) was estimated in France for 15 major pathogens [1] These pathogens were estimated to account for 1.5 million cases of foodborne illnesses Foods 2020, 9, 1644 interval, CI90, 1.3–2.2 million) each year in France Among these foodborne pathogens, Campylobacter spp., non-typhoidal Salmonella and norovirus were responsible for 73% of all illnesses. 119 outbreaks of salmonellosis were notified in France in 2016 [6] accounting for 1047 cases of illnesses among the total estimated number of 183,000 cases (CrI90 102,000–388,000) corrected for underreporting and including sporadic cases
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