Epidemiology of Reported Foodborne Outbreaks in Al-Ahsa Region, Saudi Arabia 2020-2025

Abstract

Background: Foodborne diseases remain a public health concern worldwide, although many can be prevented through safe food handling. This study described patterns in reported foodborne disease outbreaks in Al-Ahsa between 2020 and 2025 by year, season, setting, food category, and causative agent, and examined factors associated with outbreak size.
Methods: Archived foodborne disease outbreak records from Al-Ahsa, Saudi Arabia, were analyzed at the outbreak level. Descriptive statistics summarized patterns by time, season, setting, food category, and causative agent. Univariable analyses and Poisson regression examined factors associated with the number of cases per outbreak.
Results: A total of 498 cases involving 163 reported outbreaks were identified. Reported outbreak counts increased over the study period and were highest from April to June. Restaurants were the most common setting of food preparation, whereas homes were the most common setting of food consumption. Poultry was the most frequently reported food category, and Salmonella was the predominant recorded causative agent. Most outbreaks involved few cases, with a median of two cases per outbreak. After adjustment for food-preparation setting, outbreaks in which food was consumed at home had a higher expected number of cases than outbreaks in which food was consumed in restaurants (adjusted case-count ratio = 1.26, 95% CI: 1.01–1.56; p = 0.041).
Conclusion: Reported foodborne outbreaks in Al-Ahsa varied by season, setting, and food category. The findings support seasonal food-service inspection, food-handler training, and public guidance on safe food transport, storage, and preparation. Health education should reinforce practical food-safety habits among consumers, families, and food handlers.