Gıda kaynaklı enfeksiyonlar, her yaştan insanı etkileyerek dünya çapında büyük bir halk sağlığı sorunu hâline gelmiştir. Bakteri, virüs veya parazitlerle kontamine suların/gıdaların tüketimi, bu enfeksiyonlara sebep olan en önemli etmenlerdir. Dünya Sağlık Örgütü, her yıl dünyadaki her 10 kişiden 1'inin kontamine gıdaları tüketerek gıda kaynaklı enfeksiyona yakalandığını bildirmiştir. Gıda kaynaklı hastalıklar, sağlık bakım sistemlerini zorlayarak ve ulusal ekonomilere, turizme ve ticarete zarar vererek sosyoekonomik gelişmeyi engellerler. Ancak gıda kaynaklı hastalıkların halk sağlığı ve ekonomi üzerindeki yükü genellikle hafife alınmaktadır. Bu durumun en önemli nedenleri arasında enfeksiyonların yetersiz raporlanması ve gıda enfeksiyonu ile sonuçlanan gıda ile hastalık arasında neden-sonuç ilişkisi kurmanın zorluğu gelmektedir. Dünya çapında bu durumu raporlayan kuruluşların başında Amerika Birleşik Devletleri Hastalık Kontrol ve Önleme Merkezi ile Avrupa Birliği Avrupa Gıda Güvenliği Otoritesi gelmektedir. Hem Amerika Birleşik Devletleri hem de Avrupa Birliği verilerine bakıldığında en yüksek sayıda vaka sayısına neden olan 1 ve 2. zoonoz etkenlerin sırasıyla Campylobacter ve Salmonella olduğu görülmektedir. Yapılan çalışmalarda dikkat çeken verilerden biri Shiga toksin üreten Escherichia coli O157 enfeksiyonlarının insidans oranının geçmiş yıllara göre düşerken, non-O157 Shiga toksin üreten E. coli enfeksiyonlarının insidansının artmasıdır. Bazı gıdalar, diğerlerinden daha fazla gıda kaynaklı hastalıkların oluşmasından sorumludur. Hayvansal orijinli çiğ gıdalar, kontamine olma olasılığı en yüksek olanlardır. Özellikle çiğ veya az pişmiş kırmızı et ve kanatlı eti, çiğ veya az pişmiş yumurta, çiğ süt ile çiğ kabuklu deniz ürünleri en riskli gıdaları oluşturmaktadır. Yeterli miktarda güvenli gıdaya erişimin sağlanabilmesi için gıda üretim zinciri boyunca kontaminasyonun önlenmesi ve kontrol önlemlerinin gerekli aşamalarda alınması oldukça önem arz etmektedir.
Anahtar Kelimeler: Gıda kaynaklı hastalıklar; patojen mikroorganizmalar; veteriner halk sağlığı; zoonozlar
Foodborne infections have become a major public health problem, affecting people of all ages. Consumption of contaminated water/food with bacteria, viruses or parasites are the most important factors. World Health Organization reported that one out of per 10 people gets a foodborne infection each year. Foodborne diseases hinder socio-economic development by straining health care systems and damaging national economies, tourism and trade. However, the burden of foodborne diseases on public health and the economy is often underestimated. The main reasons are the insufficient reporting of infections and the difficulty of establishing a cause-effect relationship between food and disease resulting in food infection. Centers for Disease Control and Prevention in The United States of America and The European Food Safety Authority in European Union are the leading organizations reporting this situation worldwide. According to The United States of America and European Union data, it is seen that the 1st and 2nd zoonotic agents causing the highest number of cases are Campylobacter and Salmonella, respectively. One of the striking data in the datas is that the incidence rate of Shiga toxin-producing Escherichia coli O157 infections has decreased compared to previous years, while the incidence of non-O157 Shiga toxin-producing E. coli infections has increased. Some foods are responsible for more foodborne illnesses than others. Raw foods of animal origin are the most likely to be contaminated. Especially raw or undercooked red meat and poultry meat, raw or undercooked eggs, raw milk and raw shellfish are the most risky foods. It is very important to prevent contamination throughout the food production chain and to take control measures at necessary stages in order to ensure access to sufficient safe food.
Keywords: Foodborne diseases; pathogenic microorganisms; veterinary public health; zoonoses
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