Foodborne disease outbreaks in the Phil Flashcards
Meat-containing dishes were the most common causative foods in the evaluated outbreaks with defined food vehicles.
Food service eating facilities and households were found more prone to outbreak occurrences.
Although there were reported outbreaks with unidentified causative agents, Salmonella spp., Henipavirus, Entamoeba histolytica, and Vibrio parahaemolyticus were cited as primary causes of infections.
Human intoxications involved staphylococcal enterotoxins, carbamate toxin, and paralytic shellfish poisoning (PSP) toxin.
Common Causes of Foodborne Outbreaks
Bacterial pathogens: Salmonella spp., Escherichia coli, Staphylococcus aureus, Vibrio cholerae
Viral agents: Norovirus, Hepatitis A
Parasitic causes: Giardia, Entamoeba histolytica
Toxins: Bacillus cereus, Clostridium botulinum, Clostridium perfringens
Modes of Transmission
Contaminated water and food (raw or undercooked)
Poor hygiene practices (food handlers, improper handwashing)
Cross-contamination in food preparation areas
Consumption of street food with high microbial load
High-Risk Foods
Seafood and shellfish (prone to Vibrio spp. and marine biotoxins)
Poultry and eggs (Salmonella contamination)
Dairy products (prone to Listeria and Staphylococcus toxin production)
Fresh produce (contamination from irrigation water or handling)
Major Outbreak Cases in the Philippines
Notable outbreaks linked to mass gatherings, schools, and food establishments.
High morbidity but generally low mortality rates.
Government Response and Food Safety Measures
Food Safety Act of 2013: Strengthened food safety regulations.
Department of Health (DOH) & FDA: Surveillance, investigation, and enforcement of food safety laws.
Inspection of food businesses & vendors: Targeting high-risk areas.
Public education campaigns: Raising awareness about foodborne illnesses and hygiene.
