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Article

Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France

by
Jean-Christophe Augustin
1,
Pauline Kooh
2,*,
Thomas Bayeux
2,
Laurent Guillier
2,
Thierry Meyer
3,
Nathalie Jourdan-Da Silva
4,
Isabelle Villena
5,
Moez Sanaa
2,
Olivier Cerf
1 and
on Behalf of the Anses Working Group on Consumer Information on Foodborne Biological Risks
†
1
National Veterinary School of Alfort, 94700 Maisons-Alfort, France
2
French Agency for Food, Environmental and Occupational Health & Safety (Anses), 94700 Maisons-Alfort, France
3
Department of Psychology, Parisian Laboratory of Social Psychology (LAPPS), University Paris Nanterre, 92000 Nanterre, France
4
French National Public Health Agency, 94415 Saint-Maurice, France
5
Laboratory of Parasitology—Mycology, EA ESCAPE, University of Reims Champagne-Ardenne, 51100 Reims, France
*
Author to whom correspondence should be addressed.
†
In addition to the authors: Sandrine Blanchemanche, Laure Bonnaud, Michel Gautier, Françoise Gauchard, Lydiane Nabec, Louis-Georges Soler.
Foods 2020, 9(11), 1644; https://doi.org/10.3390/foods9111644
Submission received: 30 September 2020 / Revised: 3 November 2020 / Accepted: 6 November 2020 / Published: 11 November 2020
(This article belongs to the Special Issue Advanced Research in Foodborne Microorganisms: Detection, Control, Risk Assessment and Prevention)
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Abstract

The foodborne disease burden (FBDB) related to 26 major biological hazards in France was attributed to foods and poor food-handling practices at the final food preparation step, in order to develop effective intervention strategies, especially food safety campaigns. Campylobacter spp. and non-typhoidal Salmonella accounted for more than 60% of the FBDB. Approximately 30% of the FBDB were attributed to 11 other hazards including bacteria, viruses and parasites. Meats were estimated as the main contributing food category causing (50–69%) (CI90) of the FBDB with (33–44%), (9–21%), (4–20%) (CI90) of the FBDB for poultry, pork and beef, respectively. Dairy products, eggs, raw produce and complex foods caused each approximately (5–20%) (CI90) of the FBDB. When foods are contaminated before the final preparation step, we estimated that inadequate cooking, cross-contamination and inadequate storage contribute for (19–49%), (7–34%) and (9–23%) (CI90) of the FBDB, respectively; (15–33%) (CI90) of the FBDB were attributed to the initial contamination of ready-to-eat foods—without any contribution from final food handlers. The thorough implementation of good hygienic practices (GHPs) at the final food preparation step could potentially reduce the FBDB by (67–85%) (CI90) (mainly with the prevention of cross-contamination and adequate cooking and storage).
Keywords: foodborne disease burden; food safety; foodborne pathogens; food-handling practices foodborne disease burden; food safety; foodborne pathogens; food-handling practices

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MDPI and ACS Style

Augustin, J.-C.; Kooh, P.; Bayeux, T.; Guillier, L.; Meyer, T.; Jourdan-Da Silva, N.; Villena, I.; Sanaa, M.; Cerf, O.; on Behalf of the Anses Working Group on Consumer Information on Foodborne Biological Risks. Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France. Foods 2020, 9, 1644. https://doi.org/10.3390/foods9111644

AMA Style

Augustin J-C, Kooh P, Bayeux T, Guillier L, Meyer T, Jourdan-Da Silva N, Villena I, Sanaa M, Cerf O, on Behalf of the Anses Working Group on Consumer Information on Foodborne Biological Risks. Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France. Foods. 2020; 9(11):1644. https://doi.org/10.3390/foods9111644

Chicago/Turabian Style

Augustin, Jean-Christophe, Pauline Kooh, Thomas Bayeux, Laurent Guillier, Thierry Meyer, Nathalie Jourdan-Da Silva, Isabelle Villena, Moez Sanaa, Olivier Cerf, and on Behalf of the Anses Working Group on Consumer Information on Foodborne Biological Risks. 2020. "Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France" Foods 9, no. 11: 1644. https://doi.org/10.3390/foods9111644

APA Style

Augustin, J.-C., Kooh, P., Bayeux, T., Guillier, L., Meyer, T., Jourdan-Da Silva, N., Villena, I., Sanaa, M., Cerf, O., & on Behalf of the Anses Working Group on Consumer Information on Foodborne Biological Risks. (2020). Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France. Foods, 9(11), 1644. https://doi.org/10.3390/foods9111644

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