Foodborne disease outbreaks linked to consumption of bakery products in Bhutan

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Vishal Chhetri
Tshering Dorji
Adeep Monger



Foodborne disease (FBD) is a global public health issue. Foodborne diseases are caused by consumption of contaminated foods. Food poisoning outbreaks associated with bakery stores have major public health significance and the common pathogen isolated being Salmonella species. Data on FBD associated with bakery products is very scarce; therefore this paper presents the available data on FBD outbreaks suspected due to consumption of bakery products (cream cake) in Bhutan. Data was retrieved from National Early Warning and Alert Response Surveillance System (NEWARS) and Food and Nutrition Laboratory, Royal Centre for Disease Control (RCDC). Four districts (Thimphu, Tsirang, Pemagatshel and Tashigang) reported at-least one event of FBD suspected from consumption of cream cake (from 2017 to 2021). Suspected cake samples were collected and analyzed for microbiological culture. Three of the FBD events were associated with consumption of cream cake samples contaminated with Salmonella (Salmonella Enteritis) pathogen. The Salmonella species were also isolated from egg samples. Good manufacturing practices with proper cleaning of raw materials and good personal hygiene is of paramount importance to prevent FBD incidences.

Article Details

Author Biographies

Tshering Dorji, Royal Centre for Disease Control

Senior Laboratory Technolgist

Food and Nutrition Laboratory

RCDC, Bhutan

Adeep Monger, Royal Centre for Disease Control

Deputy Chief Laboratory Officer


RCDC, Bhutan