Epidemiological Surveillance of Bacterial Agents Causing Foodborne Diseases in Northern Chile (2016-2022)
Author Information
Author(s): Mirko J. Ortiz-Álvarez, Edgardo R. Santander-Pulgar, Alejandra K. Allendes-Siles, Marcelo A. Vicencio-Ahumada
Primary Institution: Instituto de Salud Publica, Facultad de Medicina - Universidad Nacional de Colombia
Hypothesis
What are the bacterial agents causing foodborne diseases in the Tarapacá region of Chile from 2016 to 2022?
Conclusion
The study identified the most prevalent bacteria causing foodborne diseases and highlighted the need for stronger surveillance programs.
Supporting Evidence
- 184 strains of bacteria were reported during the study period.
- Meat products and prepared dishes had the highest bacterial detections.
- Salmonella spp. and Staphylococcus aureus were reported every year.
- 2019 had the highest number of reported bacteria with 68 strains.
- Salmonella spp. accounted for 34.8% of the total notifications.
Takeaway
This study looked at bacteria that make people sick from food in northern Chile and found that certain types of meat and seafood are the most dangerous.
Methodology
A descriptive study analyzing notifications from the foodborne disease surveillance system in Tarapacá from 2016 to 2022.
Limitations
The study is limited to the data reported by the surveillance system and may not capture all cases of foodborne diseases.
Participant Demographics
The study focuses on the Tarapacá region in Chile, involving various food products and water sources.
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website