Epidemiological Considerations Concerning Food Poisoning Infections

What we eat and drink can become contaminated by bacteria, viruses, parasites, toxins or chemicals that can cause food-bornedisease or named usual food poisoning, which is for CDC a common but preventable problem today. That for anyone can getsick from eating contaminated food. During the last 2 years: 2016-2017 it was received data for a complex epidemiologicaland clinical study, with several interesting interpretations and conclusions in Transylvania region from Romania. Therewere 109 Food borne diseases, with 2049 sick cases, almost during the summer season. The out breaks appeared in Urbanor Rural parts as well in family or collectivity situations. Most of the illness appeared in usual forms-70% or 22 as middleforms and only 5% have needed hospitalization and only 3% from were just emergency cases. In our cases the microbiologicaletiology was: Salmonella spp-67%, mostly Salmonella enteritidis in 29%. Also 14% were determined by Staphylococcusaureus. To prevent such diseases in population, there are some food safety recommended steps. For a useful prevent andcontrol activity in Food born infection, it has to be put together specialists for: laboratory, epidemiology, and environmentalhealth, as all other with possible enteric disease outbreak and therapy responsibilities.