Risk of bacterial foodborne pathogen infection among gastroenteritis cases in Qatar

  • Kenlyn E. Peters
  • Nilda Valenzuela
  • Adriana.M. Morales Gomez
  • Sanjay Doiphode
  • Emad E. Ibrahim
  • Manik Sharma
  • Ali Sultan
  • Hussni O. Mohammed
Keywords: Foodborne pathogens; gastroenteritis; E. coli; Campylobacter; Salmonella; Risk of gastroenteritis


Foodborne illness has been determined to be one of the major limitations to the advancement of world health. Bacterial pathogens among the leading causes of foodborne illness are Escherichia coli (E. coli), Campylobacter, Salmonella, and Listeria. The risk of these pathogens was investigated among gastroenteritis cases in the diverse population of the state of Qatar. Fecal samples from patients admitted to Hamad Medical Corporation (HMC) with complaints of gastroenteritis were screened for the targeted pathogens using a combination of bacterial enrichments and molecular detection. Salmonella was the most common pathogen (42.9%), followed by E. coli (35.3%), and Campylobacter (21.0%). C. jejuni was the most common species of Campylobacter (67.4%). The probability of detection of E. coli decreased with age. Meanwhile, both probabilities of detection of Campylobacter and Salmonella increased with age. Listeria monocytogenes was much less common among gastroenteritis cases compared to the other pathogens.