Foodborne illness outbreak (FIO)

Salmonellosis

Updated on 18/12/2017

Keywords : Salmonellosis, Microbiological food risks, Animal diseases, Zoonoses, Guide to good hygiene practices (GGHP), Foodborne illness outbreak (FIO), Pregnant women

Infections with bacteria in the genus Salmonella are the second most common cause of foodborne illness in Europe. They cause gastroenteritis that can sometimes be acute, but in some susceptible populations they may have more serious effects. This article presents salmonellosis and ways of preventing the disease.

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Microbiological risks in food

Updated on 06/09/2016

Keywords : Foodborne illness outbreak (FIO), Food hygiene

Many microorganisms (bacteria, viruses, parasites) are able to contaminate foodstuffs and cause a variety of illnesses. Measures implemented by health authorities and practitioners have resulted in a significant reduction in the main diseases caused by food. However, recent episodes of contamination in Europe, especially related to fresh produce, call for vigilance with regard to microbial hazards. The Agency is actively involved on this topic, which was one of the priorities of its Work Programme in 2012.

Enterohaemorrhagic Escherichia coli (EHEC)

Updated on 02/07/2019

Keywords : Escherichia coli (E.coli), Guide to good hygiene practices (GGHP), Foodborne microbiological risks, Foodborne illness outbreak (FIO), Food hygiene

The bacterium Escherichia coli (E. coli) is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, including enterohaemorrhagic E. coli (EHEC). In humans, EHEC are responsible for various disorders ranging from mild diarrhoea to more severe illnesses such as haemorrhagic diarrhoea or haemolytic-uraemic syndrome, a severe kidney disorder which occurs mainly in young children. Below is a presentation of this bacterium and of the role ANSES has played in understanding and effectivel fighting it.