[Food poisoning-infections in metropolitan France].
Food-borne diseases result from ingestion of contaminated foods, especially with pathogenic bacteria. It is considered as an outbreak as soon as 2 cases are diagnosed following a common food exposure; in France, declaration to health authorities is mandatory. Salmonella is the most frequently identified aetiologic agent. The incidence of Campylobacter induced food-borne infection is understated. Infections due to Staphylococcus or Clostridium perfringens represent almost 30% of all outbreaks. Listeriosis has to be included in food-borne disease because of its severity, and since it determines outbreaks for which mandatory epidemiological survey is especially important.
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Service de médecine interne et des maladies infectieuses Hôpital François-Quesnay, Mantes-la-Jolie.
D001424:Bacterial Infections / Q000175:diagnosis / Q000453:epidemiology* / Q000382:microbiology; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000175:diagnosis / Q000453:epidemiology* / Q000382:microbiology; D005602:France / Q000453:epidemiology; D006801:Humans; D014505:Urban Population
Toxi-infections alimentaires en France métropolitaine.