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عمومی::
شیوع بیماریهای غذا زاد
Traditionally, foods implicated in foodborne outbreaks have been poultry prod- ucts (including eggs), red meats, and unpasteurized milk.
, the analysis of data from foodborne outbreak investigations and from case-control stud- ies of sporadic disease, intervention studies, and expert elicitations.
Based on foodborne outbreak data reported by the EFSA for the years 2005 and 2006, the authors estimated that the most important food sources were eggs (32%) and meat and poultry meat (15%), but also that a large proportion of cases could not be linked to any source.
The EU model was recently updated with foodborne outbreak data reported in the period between 2007 and 2009 [73].
A statistical analysis of data collected from 1996 to 2005 through the Canadian foodborne outbreak surveillance system has also been performed [76].
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