Foodborne Disease Outbreaks in the Philippines (2005-2018)
Maria Patricia V. Azanza*, Bernard Niño Q. Membrebe, Rowena Grace R. Sanchez,
Emil Emmanuel C. Estilo,Una Grace M. Dollete, Rodney J. Feliciano, and Nadine Kristel A. Garcia
Department of Food Science and Nutrition, College of Home Economics
University of the Philippines, Diliman 1101 Quezon City, Philippines
*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
ABSTRACT
The study detailed 209 reported Philippine foodborne disease outbreaks (FBDOs) for the period 2005 – Jun 2018. Multiple implicated foods were associated in majority of the studied outbreaks. Meat-containing dishes were the most common causative foods in the evaluated outbreaks with defined food vehicles. Food service eating facilities and households were found more prone to outbreak occurrences. Although there were reported outbreaks with unidentified causative agents, Salmonella spp., Henipavirus, Entamoeba histolytica, and Vibrio parahaemolyticus were cited as primary causes of infections. Human intoxications involved staphylococcal enterotoxins, carbamate toxin, and paralytic shellfish poisoning (PSP) toxin. Impact of the study on the implementation of national food safety controls of the Philippines was also cited.
INTRODUCTION
An FBDO is defined by the US Center for Disease Control and Prevention (CDC) as an occurrence in which at least two persons experience a similar illness resulting from the ingestion of a common food (CDC 2012). Foodborne illness is a global issue with the continuous increase in food safety risks brought about by internationalization of food trade (Choi 2008). These include outbreaks that are due to microbial pathogens, residue contaminations, biological toxins from fishery products, and other chemical and physical contaminants (Spiric et al. 2015). . . . . read more
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