Structural analysis of alimentary-caused morbidity of the population caused by biological risk factors significant in the production and processing of food products

The article presents an analysis of the ten-year dynamics of alimentary-related morbidity in the population of the Ryazan region, caused by biological risk factors that are significant in the production and processing of food products. The most significant groups of biological risk factors requiring special sanitary control have been identified. In the course of the research, statistical methods were used to analyze and evaluate cyclical trends in morbidity, methods for predicting the dynamics of morbidity, comparing the dynamics of infectious and parasitic morbidity with the dynamics of alimentary-related biological risk factors. The results of the analysis over a ten-year period showed that the greatest danger at present in terms of food safety is posed by risk factors of bacterial etiology. These are bacteria of the genus Salmonella (Lignieres 1900), diarrheagenic serovariants of Escherichia coli (Migula 1895, Castellani and Chalmers 1919) and viral etiology: Norwalk virus (genus Norovirus, family Caliciviridae, International Committee on Virus Taxonomy, 2002) and rotaviruses (Rotavirus, family Reoviridae, International Committee on Virus Taxonomy, 1978). The work is of practical importance for further assessment of the level of biological risk of alimentary-related factors in terms of epidemiological indicators of infectious and parasitic morbidity.