Mohammad Mehdi Soltan Dallal - Food Microbiology Research Centre, Tehran University of Medical Sciences, Tehran, Iran
Zahra Rajabi - Food Microbiology Research Centre, Tehran University of Medical Sciences, Tehran, Iran
Mohammad Reza Mohammadi - Department of Bacteriology, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
Arezoo Bagheri Sadegi - Food Microbiology Research Centre, Tehran University of Medical Sciences, Tehran, Iran

Foodborne diseases are a global problem that is spreading day by day. These diseases are one of the most common causes of death in children and the elderly. This study was conducted to investigate the prevalence of water and foodborne diseases in Kurdistan province for one year from April to September ۲۰۲۲. Stool samples from patients were collected in the laboratory in a special container containing ۱۰% formalin preservative. ۱۳۴ stool samples from ۲۸ food outbreaks from Kurdistan province were analyzed for the type of infected bacteria. The research results were analyzed in SPSS-۱۹ software. Among the ۲۸ outbreaks in Kurdistan province during the two seasons of spring and summer, the highest number of outbreaks was in the summer season with ۲۰ and then in the spring season with ۸ outbreaks. The dominant age group was children under ۱۰ years (%۲۱) old and people between ۲۰-۳۰ years old, and the dominant gender group was men. The most common clinical symptoms were nausea, vomiting, abdominal cramps, bloody diarrhea and non-bloody diarrhea. It is important to know the type of bacteria that cause water and foodborne diseases in reducing outbreaks and treatment costs and applying necessary measures for control and prevention.

Food Technology, Food-Borne Disease, Outbreaks, Salmonella Enterica, Shigellosis, Staphylococcus aureus