机译
导致食源性疾病世界的病因宽的
摘要：This mini review focuses on foodborne illnesses and outbreaks caused byfood-producing animals because statistical information of the foodborneillnesses is important in human health and food industry. Contaminated foodresults in 600 million cases of foodborne diseases and 420,000 deaths worldwideevery year. The world population is currently 7.8 billion, and 56 million peopledie every year; of these, every year, 7.69% of people experiencefoodborne diseases, and 7.5% of annual deaths (56 million deaths) wasdied by foodborne illness in the world. A majority of such patients are affectedby norovirus and Campylobacter. Listeriamonocytogenes is the most fatal. In the United States, except forthose caused by Campylobacter, the number of foodborne diseasesdid not decrease between 1997 and 2017, and cases caused by Toxoplasmagondii are still being reported (9 cases in 2017). The percentageof foodborne illnesses caused by food-producing animals was10.4%–14.1% between 1999 and 2017 in the United States. InEurope, foodborne illnesses affect 23 million people every year and causeapproximately 5,000 deaths. Europe has more Campylobacter- andSalmonella-related cases than in other countries. InAustralia, the highest number of cases are due toCampylobacter, followed by Salmonella. InKorea, Escherichia coli followed by norovirus.Campylobacter- and Clostridiumperfringens-related cases have been reported in Japan as well. Thisreview suggests that Campylobacter,Salmonella, L. monocytogenes, and E.coli, which are usually isolated from animal-source food productsare associated with a high risk of foodborne illnesses.
