Foodborne Bacteria in Iran: A 23-year Systematic Review of High-risk Foods

Iranian Journal of Veterinary Science and Technology

دوره 16، شماره 3 - شماره پیاپی 36، پاییز 2024، صفحه 1-47   

نوع مقاله: Review article

شناسه دیجیتال (DOI): 10.22067/ijvst.2024.87069.1357

نویسندگان

Mohammad Hashemi¹؛ Fateme Asadi Touranlou¹؛ Shiva Adibi¹؛ Asma Afshari¹؛ Golshan Shakeri^{* 2}

¹Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran & Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.

²Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.

چکیده

Foodborne diseases are a significant global public health concern due to their high prevalence, mortality, and economic losses. The aim of this study was to conduct a systematic review of identified foodborne pathogens and outbreaks in Iran over the past 23 years to provide an overview of the risk assessment and prevention approaches in the country. Using appropriate keywords and searching major databases, such as ScienceDirect, Scopus, PubMed, Google Scholar, and the Iranian Scientific Knowledge Database, we initially identified 4,740 articles. Finally, 328 articles were selected for evaluation. Among these articles, publications on Salmonella, Staphylococcus aureus, and Listeria were the most numerous. Poultry meat was found to be the main source of major foodborne pathogens in Iran, including Campylobacter (46.21%), Listeria monocytogenes (38.45), Salmonella (24.83%), and Yersinia enterocolitica (16.81%). Given the high prevalence of foodborne bacteria in Iranian foods, it is crucial to implement effective control measures to reduce the risk and burden of foodborne diseases. In particular, poultry meat, which poses a high risk for the occurrence of foodborne diseases in Iran, should be subjected to further risk assessment and control measures throughout the food chain. 

کلیدواژه‌ها

Foodborne bacteria؛ Salmonella؛ Staphylococcus aureus؛ Listeria؛ food؛ prevalence

مراجع