Food-borne infections originating from Turkey but detected abroad: a historical review and recommendations

Abstract

Technological revolution in the late 20th-century has facilitated the rapid movement of people and pathogens over long distances, resulting in the global spread of infectious diseases. One of the vehicles for the transmission of infectious diseases is food, which is also a major commercial commodity. With increasing globalisation of food production, manufacturing, and marketing, infectious agents can now spread thousands of miles from their initial point of processing and packaging [1]. Conversely, a person can be infected with a foodborne disease in one country and transmit it thousands of miles away from the original source of infection. It is estimated that travellers have a 20–50 % risk of contracting a foodborne illness, with the likelihood increasing in accordance with their destination [2]. To effectively mitigate the risk of foodborne illness, it is crucial to first gain an understanding of the epidemiology of the disease