viernes, 28 de junio de 2013

EFSA: Campylobacter and E.coli cases rise

Zoonotic Agents and Food-borne Outbreaks in 2011 showed E.coli O157 H7 is one of the higher profile strains.
Numbers of EU consumers contracting Campylobacter and E.coli food poisoning are increasing, with the data on E.coli particularly worrying, according to the European Food Safety Authority (EFSA).
The information has been laid out in the latest zoonosis report, Trends and Sources of Zoonosis, Zoonotic Agents and Food-borne Outbreaks in 2011, compiled by EFSA and the European Centre for Disease Prevention and Control. Based on the latest analyzed figures from 2011, confirmed cases of what is known as verocytoxigenic E.coli (VTEC), of which E.coli O157 H7 is one of the higher profile strains, more than doubled 2010 figures. Numbers increased from 3,656 to 9,485.

The EFSA unit that created the report told that even excluding big 2011 E.coli outbreaks in Germany and France, cases were up significantly. According to the EFSA report, human cases of disease contraction from E.coli were mainly associated with beef, poultry meat, milk and dairy products and vegetables.
Instances of Campylobacteriosis remained by far the largest number, with 220,209 cases in 2011. 

However, this represents only a 2.2% rise on 2010 figures. For 2011, most of the information on Campylobacter in foodstuffs was reported with regard to broiler meat and products derived from it. Overall, 31.3 % of fresh broiler meat units were found positive for Campylobacter.

Better reporting: These figures are partly attributed the increases associated with VTEC and Campylobacter to better reporting methods and improvements in ways to identify different strains of the pathogens. However, there were causes beyond that and EFSA was working on determining those. There will be further work with [European Commission and Member State] risk managers at European level. Nationally there are different patterns. Different strains are circulating, so nationally there is no clear agreement. Measures are taken by risk managers based on guidance from EFSA. There need to be risk assessments to identify [for example] exposure levels and major sources [of infection].
The incidences of Salmonella-associated food poisoning had decreased by 5.4% between 2010 and 2011. In 2006 they were above 200,000 and now we are below half of that. That shows we have got a grip on this." Cases of Listeria-associated food poisoning stood at 1,476, a 7.8% decrease from 2010-2011.


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