P32 | An overview of foodborne illnesses in the Umbria-Marche region: the five-year period 2020-2024

A. Lupattelli¹, A. Dettori¹, M. Falcinelli¹, M. Mechelli¹, G. Marocco¹, D. Francia¹, R. Morgante¹ | ¹Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Perugia, Italy

The aim of the study is to highlight the correlations between food types and the pathogens most frequently involved in suspected cases of food poisoning in the Umbria-Marche region during the period 2020-2024. A total of 1686 samples collected following suspected cases of food poisoning were analyzed by the Istituto Zooprofilattico Sperimentale Umbria e Marche "T. Rosati" (IZSUM), for a total of 4778 analytical determinations. The samples taken are traceable to food and environmental swabs submitted to the IZSUM, and were collected by the sampling bodies (Local Health Authorities, NAS) following reports of food poisoning. The data, subjected to linear statistical analysis, show that the majority of samples processed following food poisoning cases consist of environmental swabs, totaling approximately 1220 (70%) samples taken from sanitized and non-sanitized surfaces, for which 1388 analytical determinations were performed. The food samples implicated in cases of suspected food poisoning amount to 455 (27%) for a total of 3356 analytical determinations performed. Finally, 3% of the total samples were found to be unsuitable for analysis. Based on the positive results from environmental sampling, it is evident that 57 (4.6%) samples tested positive for Salmonella spp., L. monocytogenes, and Campylobacter spp. The type of food most commonly implicated in cases of food poisoning is Ready-To-Eat (RTE) or ready-to-consume foods. Between 2020 and 2024, a total of 73 (16.4%) RTE samples were recorded following food poisoning, out of 445 analytical determinations requested. Of which 8.3% of the samples tested positive for Salmonella spp., Staphylococcal enterotoxin, C. perfringens, and finally 2 samples tested positive for allergens. Raw milk cheeses, thermized milk, and raw milk pose a risk to consumer health, and following suspected food poisoning, a total of 95 (21.3%) samples, representing 189 analytical determinations, were collected. Positive analytical results for these products are approximately 31.2% for Salmonella spp. and Aflatoxin M1. A characteristic product type of the Umbria-Marche region is meat-based products, both raw and cooked, and meat preparations. These represent approximately 15.50% of the total for about 69 samples taken. 14 samples (20%) of these products tested positive for L. monocytogenes, Salmonella spp., and 3 samples tested positive for HEV virus. 4.5% is represented by fishery products, fish preparations, bivalve mollusks, and crustaceans, with a total of 3 (15%) positive samples for Histamine, biogenic amines, and Norovirus. In conclusion, it is observed that the food categories implicated in food poisoning involve ready-to-eat foods or those that do not undergo product sanitation. Viruses are an increasing cause of foodborne illness that can be associated with incorrect processing practices, sanitation procedures, or improper application of good hygiene practices by operators. It can be stated that the application of correct production processes, good sanitation practices, and hygiene practices remain the focal point for reducing foodborne illnesses.