[Foodborne disease outbreaks around the urban Chilean areas from 2005 to 2010]. / Brotes de enfermedades transmitidas por alimentos y agua en la Región Metropolitana, Chile (2005-2010).

BACKGROUND: Foodborne disease outbreaks are one of the main health problems all over the world, which have an extensive impact on human health. OBJECTIVE: [corrected] To analyze the foodborne disease outbreaks occurred in Chilean urban area from 2005 to 2010. METHODS: We made a descriptive epidemiologic study. First, criteria were defined and classified according to previous epidemiologic investigations, clinical and environment samples, then. Variables of space, time, place and person were also analyzed. RESULTS: Among 2,806 reported outbreaks, 2434 (86.7%) fulfilled the inclusion criteria. Incidence rate of the period (2005-2010) were 32 cases per 100 inhabitants. A total of 12,196 people were affected, with an average of 5 patients per outbreak. The households (36.2%), restaurants (16.3%), supermarkets (6.3%) free fair (4.4%) have been the most important outbreak areas. The foods involved were seafood (15.4%), fish (15.1%), and fast food (13.5%). The etiologic agents were Salmonella spp, Shigella spp, Vibrio parahaemolyticus. CONCLUSIONS: Outbreaks foodborne diseases are frequents in the Chilean urban area, which make vulnerable a lot of people. The largest numbers happened in the households and were due to bad handling and/or inappropriate storage of the foods.

Brotes de enfermedades transmitidas por alimentos y agua en la Región Metropolitana, Chile (2005-2010) / Foodborne disease outbreaks around the urban Chilean areas from 2005 to 2010

Background: Foodborne disease outbreaks are one of the main health problems all over the world, which have an extensive impact on human health. Objetive: To analyze the foodborne disease outbreaks occurred in Chilean urban area from 2005 to 2010. Methods: We made a descriptive epidemiologic study. First, criteria were defined and classified according to previous epidemiologic investigations, clinical and environment samples, then. Variables of space, time, place and person were also analyzed. Results: Among 2,806 reported outbreaks, 2434 (86.7%) fulfilled the inclusion criteria. Incidence rate of the period (2005-2010) were 32 cases per 100 inhabitants. A total of 12,196 people were affected, with an average of 5 patients per outbreak. The households (36.2%), restaurants (16.3%), supermarkets (6.3%) free fair (4.4%) have been the most important outbreak areas. The foods involved were seafood (15.4%), fish (15.1%), and fast food (13.5%). The etiologic agents were Salmonella spp, Shigella spp, Vibrio parahaemolyticus. Conclusions: Outbreaks foodborne diseases are frequents in the Chilean urban area, which make vulnerable a lot of people. The largest numbers happened in the households and were due to bad handling and/or inappropriate storage of the foods.

Antecedentes: Las enfermedades transmitidas por alimentos (ETA) constituyen en el ámbito mundial, uno de los problemas sanitarios más comunes y de mayor impacto sobre la salud de las personas. Objetivo: Analizar los brotes de ETA notificados en la Región Metropolitana (RM) de Chile entre enero 2005 y junio 2010. Material y Métodos: Estudio epidemiológico descriptivo de base de datos de brotes de ETA que se clasificaron de acuerdo a encuesta epidemiológica y muestra clínica o ambiental. Se analizaron variables de espacio, tiempo, lugar y persona. Resultados: De los 2.806 brotes notificados, 2.434 (86,7%) cumplieron con los criterios de inclusión. Un total de 12.196 personas fueron afectadas, con un promedio de 5 enfermos por brote. La tasa de incidencia del período 2005-2010 fue 32 casos por 100 habitantes Los ámbitos de mayor brote fueron los hogares (36,2%), restaurantes (16,3%), supermercados (6,3%), ferias libres (4,4%). Los alimentos involucrados fueron mariscos (15,4%), pescados (15,1%), platos rápidos (13,5%). Los principales agentes etiológicos investigados fueron Salmonella spp, Shigella spp y Vibrio parahemolyticus. Conclusiones: Los brotes de ETA son muy frecuentes en la RM, comprometiendo un gran número de personas. La mayoría se produjeron en los hogares y fueron provocados por mala manipulación y/o conservación de los alimentos.