Foodborne disease outbreaks linked to consumption of bakery products in Bhutan
Foodborne disease (FBD) is a global public health issue. Foodborne diseases are caused by consumption of contaminated foods. Food poisoning outbreaks associated with bakery stores have major public health significance and the common pathogen isolated being Salmonella species. Data on FBD associated...
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| Format: | Article |
| Language: | English |
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Mahasarakham University
2022-06-01
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| Series: | Science Technology and Engineering Journal (STEJ) |
| Subjects: | |
| Online Access: | https://ph02.tci-thaijo.org/index.php/stej/article/view/245917/167512 |
| _version_ | 1828400357195120640 |
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| author | Vishal Chhetri Tshering Dorji Adeep Monger |
| author_facet | Vishal Chhetri Tshering Dorji Adeep Monger |
| author_sort | Vishal Chhetri |
| collection | DOAJ |
| description | Foodborne disease (FBD) is a global public health issue. Foodborne diseases are caused by consumption of contaminated foods. Food poisoning outbreaks associated with bakery stores have major public health significance and the common pathogen isolated being Salmonella species. Data on FBD associated with bakery products is very scarce; therefore this paper presents the available data on FBD outbreaks suspected due to consumption of bakery products (cream cake) in Bhutan. Data was retrieved from National Early Warning and Alert Response Surveillance System (NEWARS) and Food and Nutrition Laboratory, Royal Centre for Disease Control (RCDC). Four districts (Thimphu, Tsirang, Pemagatshel and Tashigang) reported at-least one event of FBD suspected from consumption of cream cake (from 2017 to 2021). Suspected cake samples were collected and analyzed for microbiological culture. Three of the FBD events were associated with consumption of cream cake samples contaminated with Salmonella(Salmonella Enteritis) pathogen. The Salmonella species were also isolated from egg samples. Good manufacturing practices with proper cleaning of raw materials and good personal hygiene is of paramount importance to prevent FBD incidences. |
| first_indexed | 2024-12-10T09:31:12Z |
| format | Article |
| id | doaj.art-85f581b01bc249e9986e6c5fe1c56382 |
| institution | Directory Open Access Journal |
| issn | 2697-6110 2697-6072 |
| language | English |
| last_indexed | 2024-12-10T09:31:12Z |
| publishDate | 2022-06-01 |
| publisher | Mahasarakham University |
| record_format | Article |
| series | Science Technology and Engineering Journal (STEJ) |
| spelling | doaj.art-85f581b01bc249e9986e6c5fe1c563822022-12-22T01:54:21ZengMahasarakham UniversityScience Technology and Engineering Journal (STEJ)2697-61102697-60722022-06-0181303810.14456/stej.2022.3Foodborne disease outbreaks linked to consumption of bakery products in BhutanVishal Chhetri0Tshering Dorji1Adeep Monger2Royal Centre for Disease Control, Department of Public Health, Ministry of HealthRoyal Centre for Disease Control, Department of Public Health, Ministry of HealthRoyal Centre for Disease Control, Department of Public Health, Ministry of HealthFoodborne disease (FBD) is a global public health issue. Foodborne diseases are caused by consumption of contaminated foods. Food poisoning outbreaks associated with bakery stores have major public health significance and the common pathogen isolated being Salmonella species. Data on FBD associated with bakery products is very scarce; therefore this paper presents the available data on FBD outbreaks suspected due to consumption of bakery products (cream cake) in Bhutan. Data was retrieved from National Early Warning and Alert Response Surveillance System (NEWARS) and Food and Nutrition Laboratory, Royal Centre for Disease Control (RCDC). Four districts (Thimphu, Tsirang, Pemagatshel and Tashigang) reported at-least one event of FBD suspected from consumption of cream cake (from 2017 to 2021). Suspected cake samples were collected and analyzed for microbiological culture. Three of the FBD events were associated with consumption of cream cake samples contaminated with Salmonella(Salmonella Enteritis) pathogen. The Salmonella species were also isolated from egg samples. Good manufacturing practices with proper cleaning of raw materials and good personal hygiene is of paramount importance to prevent FBD incidences.https://ph02.tci-thaijo.org/index.php/stej/article/view/245917/167512bhutanfoodborne diseasefood safetypathogensalmonella |
| spellingShingle | Vishal Chhetri Tshering Dorji Adeep Monger Foodborne disease outbreaks linked to consumption of bakery products in Bhutan Science Technology and Engineering Journal (STEJ) bhutan foodborne disease food safety pathogen salmonella |
| title | Foodborne disease outbreaks linked to consumption of bakery products in Bhutan |
| title_full | Foodborne disease outbreaks linked to consumption of bakery products in Bhutan |
| title_fullStr | Foodborne disease outbreaks linked to consumption of bakery products in Bhutan |
| title_full_unstemmed | Foodborne disease outbreaks linked to consumption of bakery products in Bhutan |
| title_short | Foodborne disease outbreaks linked to consumption of bakery products in Bhutan |
| title_sort | foodborne disease outbreaks linked to consumption of bakery products in bhutan |
| topic | bhutan foodborne disease food safety pathogen salmonella |
| url | https://ph02.tci-thaijo.org/index.php/stej/article/view/245917/167512 |
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