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Incidence of Foodborne Diseases in The Netherlands: Annual Summary 1982 and an Overview from 1979 to 1982

H J Beckers1

  • 1Laboratory for Water and Food Microbiology, National Institute of Public Health and Environmental Hygiene, P.O. Box 1, 3720 BA Bilthoven, The Netherlands.

Journal of Food Protection
|April 14, 2019
PubMed

Insights

In 1982, microorganisms like Bacillus cereus and Salmonella caused most foodborne illnesses. Chinese foods and places preparing food for immediate consumption were frequently linked to these outbreaks.

Area of Science:

  • Foodborne illness epidemiology
  • Microbial food safety
  • Public health surveillance

Background:

  • Foodborne diseases pose a significant public health challenge.
  • Understanding the etiology and sources of foodborne illness is crucial for prevention.
  • 1982 data provides insight into the landscape of foodborne disease incidents.

Purpose of the Study:

  • To analyze the incidence and causes of foodborne disease in 1982.
  • To identify common etiological agents and food sources associated with outbreaks.
  • To report on the types and frequency of foodborne illness events.

Main Methods:

  • Analysis of 319 foodborne disease incidents affecting 1376 individuals.
  • Etiological investigation of 86 confirmed incidents.
  • Categorization of causative agents (microorganisms, toxins, contaminants) and food types.

Main Results:

  • Microorganisms were the primary cause, with Bacillus cereus, Salmonella, Campylobacter jejuni, and Staphylococcus aureus being significant pathogens.
  • Chinese foods were most frequently associated with incidents (132 cases).
  • Approximately 70% of incidents occurred in food preparation settings for immediate consumption.

Conclusions:

  • Bacterial pathogens remain the leading cause of foodborne disease.
  • Specific food types and preparation environments are high-risk.
  • Continued surveillance and etiological investigation are vital for public health protection.

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