Researchers highlighted the significant burden of foodborne diseases in Central America and the Caribbean, and called for more attention to issues in the region.
A review focusing on bacterial food diseases in Central America and the Caribbean (CAC) from 2000 to 2024.
In total, 35 studies met the inclusion criteria. The most common pathogens were salmonella, E. coli, Campylobacter and Allylcobacter, and contamination was often associated with chicken, eggs and vegetables.
According to research published in the journal Microbiology research,Treasury challenges include inadequate monitoring systems, limited resources, and inconsistent reporting practices.
“Along with technologies such as whole-genome sequencing (WGS), greater investment in pathogen surveillance, documentation and education is important. Surveillance and government funding are essential to improving surveillance and enhancing local risk analysis,” the scientists said.
Despite the development of the PAN American Health Organization (PAHO) surveillance system for food-borne diseases and guidelines on food handling practices, previous research found no understanding of national regulations for food safety experts in the region in the region.
The researchers said knowledge of the incidence and strategies for monitoring and detection of bacterial foodborne diseases in the region is essential to managing and preventing outbreaks.
The main problem pathogens
Salmonella stood out as the most common agent associated primarily with undercooked poultry and raw egg consumption. It was then followed by enteropathogenic E. coli, which was frequently detected in vegetables irrigated with contaminated water.
Campylobacter and Arialcobacter appeared as underestimated pathogens with development associated with seafood and raw milk, while Listeria monocytogen had a lower incidence and increased lethality in vulnerable populations. Vibrio dominates coastal regions, particularly Caribbean islands, with high incidences in urban areas with poor sanitation.
Salmonella has been detected in a variety of foods in Guatemala, Trinidad and Tobago and the Dominican Republic. Campylobacter and Aliarcobacter show significant prevalence in Costa Rica.
Without appropriate precautions, food-borne illnesses can directly pose a serious threat to tourism and the economy through exposure to contaminated products and workers that do not report disease.
Previous research has shown that many facilities, particularly small hotels, have struggled to implement effective food safety systems, particularly Hazard Analysis and Critical Control Point (HACCP) frameworks.
Diagnostic tests are usually performed only during occurrence. This leads to sporadic underreporting cases and limits public health officials’ understanding of the prevalence and source of pathogens in food supply.
Efforts to enhance surveillance for foodborne diseases include initiatives such as Parcenet Latin America and the Caribbean (PNLAC), which were established to enhance lab-based surveillance and enable early detection of outbreaks.
There are national differences in the maturity and complexity of lab surveillance networks and the importance of foodborne diseases compared to other infectious diseases.
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