Foodborne pathogenic bacteria - their significance and control

Abstract

It is an interesting fact that in Malta - a small island where fresh and wholesome food is within daily reach - the occurrence of massive food poisoning outbreaks is still evident. During the six year period '83-'89 a total of 1403 cases of food-borne illness were reported, investigated and confirmed by the Public Health Laboratory. Locally the prevalence of food poisoning is highest with Salmonella (61.2%), then Shigella (29.2%), E. coli (7.8%), Campylobacter (1.8%) and Clostridium (1 case) (see table 1). The Health Services Information Unit (HSIU) estimates that only 10- 15% of the actual number of outbreaks that occur are reported to the Health Authorities in Malta. The aetiological patterns of food-borne illness are specific to each country, and are dependent on various factors such as food preferences, physician and public awareness and laboratory capabilities.