Analysis of food poisoning for the period from 2013 to 2023 in Bishkek, Kyrgyz Republic

Abstract

Objective: Food safety is a fundamental factor in maintaining life and promoting public health. An unsafe product affects the health of the consumer and leads to loss of performance, which amounts to a certain financial expense on the part of the state and the victim. In this regard, the purpose of this study was to assess the long-term dynamics (2013-2023) of food poisoning in the population of Bishkek, the Kyrgyz Republic. Methods: A retrospective analysis of foodborne illnesses from 2013-2023 was conducted among the population of Bishkek, Kyrgyz Republic. The main sources of information were official reporting data from the Center for State Sanitary and Epidemiological Surveillance in Bishkek. Results: Analysis over 11 years showed that 429 cases of food poisoning were registered as a result of the consumption of unsafe food products and dishes prepared in public catering establishments - 54.4%, which amounted to 233 cases; purchased at city retail outlets - 32.4% (139 cases) and prepared at home - 13.2% (57 cases). Conclusion: The reason for the development of food poisoning among the population of Bishkek was non-compliance with the technological process when preparing dishes and the storage conditions of finished products. The results of laboratory tests for microbiological indicators in the secretions of hospitalized patients (gastric, intestinal and feces lavages) revealed the presence mainly (more than 80% of cases) of biological agents of the genus Salmonella, the species of Salmonella enteritidis, as well as E. Coli, Staphylococcus. The main sources of foodborne toxic infections among the population of Bishkek are contaminated food products: meat and dairy products, fish and eggs.

Keywords

• food poisoning
• toxic infections
• toxicosis
• food products
• salmonellosis
• botulism