Food poisoning in Saudi Arabia. Potential for prevention?

Abstract

Food poisoning is becoming a very important health problem both internationally and in the Kingdom of Saudi Arabia (KSA). Salmonella species (spp) is the most important pathogen, but due to the extensive effort carried by the health authorities to prevent or eradicate communicable diseases, new pathogens are now emerging such as Escherichia coli (E. coli) and Norwalk like viruses. This review paper highlights the magnitude and determinants of food poisoning internationally and in KSA, and proposes some recommendations on its prevention. Clearly, there is a steady increase in the food poisoning accidents in KSA, especially during the summer months and Hajj season. These accidents are seen in other countries such as England, United States of America and Japan. Meat and chicken are the main items incriminated in these accidents. Knowledge on food safety in the food preparation process and the risk factors that can lead to food poisoning is low. Training and proper health education messages are needed to raise the awareness of food handlers as well as the public in general.