Authors: Adriana-Daniela Socianu1, Andrei Agache2, Septimiu Toader Voidăzan2
Affiliation
1 Mitogenix Innovations – Center for Mitochondrial Regenerative Clinical Nutrition, “George Emil Palade” University of Medicine, Pharmacy, Science, and Technology of Târgu Mureș / Master’s Student in Clinical and Community Nutrition
2 “George Emil Palade” University of Medicine, Pharmacy, Science, and Technology of Târgu Mureș / Faculty of Medicine / Department of Epidemiology
Abstract
Background. Foodborne infections are a significant public health concern, exacerbated by insufficient food safety measures, lack of food hygiene education, and the frequent use of additives, preservatives, and substitutes for natural ingredients. These factors contribute to an increasing number of disease outbreaks worldwide.
Aims. This study aims to analyze the patterns and risk factors associated with foodborne infections, focusing on identifying circumstances, vulnerable groups, and high-risk foods to enhance prevention strategies.
Methods. A total of 315 volunteers participated in the study by completing a 37-question survey. Data were processed using SPSS software, employing descriptive statistics to characterize participant demographics and inferential analyses to assess relationships between food origin, demographic characteristics, and infection risk. Statistical tests included Chi-square analysis.
Results. The analysis revealed that the food source did not significantly influence the overall risk of foodborne infections (p=0.16). However, significant correlations were observed between education level and disease incidence (p=0.04) and between food source and gastrointestinal infection risk (p=0.02). Notably, water sourced from wells was linked to a 15.6% incidence of infections among affected individuals. Foods such as meat and eggs were identified as higher-risk items requiring more stringent safety measures.
Conclusions. While an individual’s environmental background does not directly affect the occurrence of foodborne infections, the selection of food sources and the level of food hygiene education are critical factors in prevention. Enhanced education and careful handling of high-risk foods can substantially reduce the incidence of foodborne illnesses.
Keywords: foodborne infections, food safety, hygiene education, high-risk foods, public health, gastrointestinal infections.
The correlation between food hygiene practices and the risk of gastrointestinal infections
