Estimates of the burden of illnesses related to foodborne pathogens as from the syndromic surveillance data of 2013 in Rwanda

Ssemanda, James Noah; Reij, M.W.; Bagabe, Mark Cyubahiro; Muvunyi, Claude Mambo; Nyamusore, José; Joosten, Han; Zwietering, Marcel H.

doi:10.1016/j.mran.2018.02.002

Cited by 8 publications

(4 citation statements)

References 35 publications

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“…YLL: Years of life lost (the difference between the age at death and the life expectancy) 2. YLD: Years lived with a disability (multiplied by the extent of the disability) Given values of these disability rates, and data on time course (distribution) of severity of outcomes, the DALYs in units of total years of impact in the population under consideration can be computed (Ssemanda et al, 2018). This formulation recognizes that different illnesses will have different patterns of severity and longevity of disability (Haas, Rose and Gerba, 2014).…”

Section: A) Number Of Adverse Outcomesmentioning

confidence: 99%

“…This formulation recognizes that different illnesses will have different patterns of severity and longevity of disability (Haas, Rose and Gerba, 2014). The DALY methodology has been widely used in both national (Lake et al, 2010;Monge et al, 2019;Scallan et al, 2015;Ssemanda et al, 2018) and global (Mangen et al, 2010) disease burden estimations or to compare the burden of disease estimates attributed to different cooking practices (Berjia, Poulsen and Nauta, 2014). The DALY approach has also been used by WHO to quantify the global burden of foodborne disease as it incorporates life years lost through specific types of disability, pain or other reduced quality of life, including premature mortality.…”

Section: A) Number Of Adverse Outcomesmentioning

confidence: 99%

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Microbiological Risk Assessment – Guidelines for food

2021

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The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or the World Health Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned.The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO or WHO.

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Section: A) Number Of Adverse Outcomesmentioning

confidence: 99%

Section: A) Number Of Adverse Outcomesmentioning

confidence: 99%

Microbiological Risk Assessment – Guidelines for food

2021

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“…While these include mostly high-income countries (the Netherlands, 15 Japan, 16 Denmark, 17,18 Belgium, 19 the United States 20 ), initiatives in low-income countries have taken the first steps to address knowledge gaps. 21 Comparing national estimates with the regional burden of diseases estimated within the WHO-FERG shows differences in numbers, but in general not in ranking. Continuing these efforts and increasing the number of national studies will improve current regional estimates, reducing uncertainties by using local data, adapting methodologies, and updating with new data.…”

Section: Recent Evidence On the Burden Of Fbdsmentioning

confidence: 99%

Food Safety Implications of Transitions Toward Sustainable Healthy Diets

et al. 2020

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Despite increased political attention, foodborne diseases still cause a substantial public health, economic, and social burden worldwide. Children younger than 5 years, people living in developing regions, and in the poorest areas of the world are disproportionally affected, bearing a large proportion of the global burden of foodborne disease. Yet, food safety is a prerequisite to ensuring food security globally: Foods that are responsible for important food safety problems are also crucial to ensure food security in some regions and are essential sources of nutrition. Moreover, together with calls for action to meeting international sustainable development goals, global efforts to promote food security and healthy diets have now highlighted the need to modify food systems globally. This article therefore explores the food safety dimensions of transitions toward food systems that promote sustainable healthy diets. The current body of evidence points to the combined health and environmental benefits of shifting toward a more plant-based diet, including vegetables and fruits, nuts, pulses, and whole grains. As a shift toward more plant-based diets may also lead to higher exposures to chemicals or pathogens present in these foods, an evaluation of food safety implications of such transitions is now imperative. We conclude that several synergies between public health, environmental, and food safety strategies can be identified to support dietary transitions.

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“…Foodborne pathogens have gained much attention because of frequent outbreaks of serious safety issues. In general, foodborne illnesses are characterized by acute conditions such as hemorrhagic colitis and hemolytic uremic syndrome (caused by Escherichia coli O157:H7), listeriotic and abnormalities (caused by Listeria monocytogenes), bacterial gastroenteritis (caused by Campylobacter, Salmonella, and Vibrio parahaemolyticus), chronic arthritis (caused by Shigella and Salmonella), and even colon cancer (caused by Salmonella) (Buchanan et al, 2017;Li et al, 2019;Luo et al, 2018;Ssemanda et al, 2018). The World Health Organization (WHO) has reported around 600 million cases of foodborne diseases and 420,000 related deaths occurring annually due to pathogens (Shan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial potential of kombucha against foodborne pathogens

Hou

Luo

Ni³

et al. 2021

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The survival of foodborne pathogens under stressful food processing conditions and in host’s gastrointestinal tract has been widely reported to cause the outbreak of human diseases. Generally, antibiotics have been used to elimi-nate the microbial flora of foodborne pathogens. However, the overuse of antibiotics has contributed to the emergence and spread of multi-drug-resistant foodborne pathogens. Kombucha is a beverage prepared by fermenting sugared tea or other substrates with a symbiotic culture of yeasts and bacteria, and has been proved to fight food-borne pathogens and affect gastrointestinal microbial flora to prevent foodborne illnesses. In this context, this review primarily focused on microbiological and chemical compositions of kombucha obtained by fermenting different substrates. It further discussed the antimicrobial activity of kombucha, as well as potential antimicrobial agents found in kombucha, and the limitations of kombucha in the food industry. In addition, the need for developing antimicrobial agents from kombucha has been discussed for potential applications. The information provided in this review indicates that kombucha could serve as an alternative approach to control pathogens in place of using antibiotics.

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Estimates of the burden of illnesses related to foodborne pathogens as from the syndromic surveillance data of 2013 in Rwanda

Cited by 8 publications

References 35 publications

Microbiological Risk Assessment – Guidelines for food

Microbiological Risk Assessment – Guidelines for food

Food Safety Implications of Transitions Toward Sustainable Healthy Diets

Antimicrobial potential of kombucha against foodborne pathogens

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