The study presented details about 60 reported Philippines foodborne outbreaks for the period of 1995–2004. It was established that meat‐containing dishes were the more common causes of the outbreaks evaluated, with spaghetti as the leading food vehicle. Common risk settings for the outbreaks were the food services of schools and workplaces. Salmonella and Vibrio spp. were cited as the primary causes of infections, while human intoxications involved staphylococcal enterotoxins, paralytic shellfish poisoning (PSP) toxins and histamine.
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Ma. Patricia V. Azanza (2006) studied this question.
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