Health Hazard Associated with the Presence of Clostridium Bacteria in Food Products
Abstract
:1. Introduction
2. General Characteristics of the Genus Clostridium spp.
Pathogenicity
3. Clostridium Bacteria in Food Products
4. Other Aspects of the Presence of Bacteria of the Genus Clostridium in the Environment
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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2013 EFSA [36] | 2014 EFSA [37] | 2015 EFSA [38] | 2016 EFSA [39] | 2017 EFSA [40] | 2018 EFSA [41] | 2019 EFSA [42] | 2020 EFSA [43] | 2021 EFSA [44] | 2022 EFSA [45] | |
---|---|---|---|---|---|---|---|---|---|---|
Number of outbreaks of food poisoning caused by bacterial toxins | 834 | 840 | 849 | 848 | 818 | 950 | 997 | 527 | 679 | 1141 |
Number of cases (hospitalizations/fatalities) | 9203 (452/1) | 8610 (586/5) | 8847 (497/3) | 8967 (401/1) | 8468 (583/7) | 9726 (534/6) | 10,555 (361/14) | 4517 (182/6) | 6378 (310/7) | 13,902 (416/11) |
Number of outbreaks of food poisoning caused by Clostridium spp. toxins | 170 no data | 160 including: Clostridium botulinum—9 Clostridium perfringens—124 Others Clostridium spp.—27 | 122 including: Clostridium botulinum—24 Clostridium perfringens—96 Others Clostridium spp.—2 | Clostridium botulinum—18 | Clostridium botulinum—9 | 86 incuding: Clostridium botulinum—15 Clostridium perfringens—71 | 82 incuding: Clostridium botulinum—7 Clostridium perfringens—75 | 41 including: Clostridium botulinum—9 Clostridium perfringens—32 | 47 including: Clostridium botulinum—7 Clostridium perfringens—40 | 62 including: Clostridium botulinum—7 Clostridium perfringens—55 |
Number of cases (hospitalizations/fatalities) | 3530 (66/1) no data | 3285 (65/3) no data | 2074 (68/3) incuding: Clostridium botulinum—60 (43/0) Clostridium perfringens—2014 (25/3) Others Clostridium spp.—4 (no data) | Clostridium botulinum—49 (39/0) | Clostridium botulinum—26 (26/2) | 1831 (53/4) incuding: Clostridium botulinum—48 (35/2) Clostridium perfringens—1783 (18/2) | 2443 (42/4) incuding: Clostridium botulinum—17 (15/1) Clostridium perfringens—2426 (27/3) | 716 (44/2) incuding: Clostridium botulinum—34 (34/0) Clostridium perfringens—682 (10/2) | 802 (40/4) incuding: Clostridium botulinum—24 (15/0) Clostridium perfringens—778 (25/4) | 2917 (21/3) incuding: Clostridium botulinum—20 (10/0) Clostridium perfringens—2897 (11/3) |
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Bilska, A.; Wochna, K.; Habiera, M.; Serwańska-Leja, K. Health Hazard Associated with the Presence of Clostridium Bacteria in Food Products. Foods 2024, 13, 2578. https://doi.org/10.3390/foods13162578
Bilska A, Wochna K, Habiera M, Serwańska-Leja K. Health Hazard Associated with the Presence of Clostridium Bacteria in Food Products. Foods. 2024; 13(16):2578. https://doi.org/10.3390/foods13162578
Chicago/Turabian StyleBilska, Agnieszka, Krystian Wochna, Małgorzata Habiera, and Katarzyna Serwańska-Leja. 2024. "Health Hazard Associated with the Presence of Clostridium Bacteria in Food Products" Foods 13, no. 16: 2578. https://doi.org/10.3390/foods13162578