Document Type : Review article
Authors
1
department of nutrition, Mashhad medical science
2
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
3
Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
10.22067/ijvst.2024.87069.1357
Abstract
Foodborne diseases are a significant global public health problem 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, with the aim of providing an overview of 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 Salmonella (24.83%), Listeria monocytogenes (30.77%), Yersinia enterocolitica (18.13%), and Campylobacter (36.6%). 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 the implementation of control measures throughout the food chain.
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