February 4, 2010

EU findings report less pathogens transmitted from animals to humans

The number of human cases of the three most reported zoonotic infections was lower in 2008 than in 2007.

The finding was based on the Annual Report on Zoonoses and Food-borne outbreaks for 2008 published by the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC).

Campylobacteriosis remained the most frequently reported zoonotic infection in humans across the European Union, with 190,566 cases notified in 2008 (down from 200,507 in 2007). In foodstuffs, Campylobacter, which can cause diarrhoea and fever, was mostly found in raw poultry meat. In live animals, Campylobacter was found in poultry, pigs and cattle.

Salmonella, the second most reported zoonotic infection in humans, decreased significantly for the fifth consecutive year, with 131,468 cases in 2008 compared to 151,998 in 2007, representing a 13.5% decrease. It remained however the most frequent cause of food borne outbreaks. Salmonella was found most frequently in raw chicken, turkey and pig meat. In animal populations, an important decline of the Salmonella type Enteritidis – the type most frequently affecting humans – was observed in laying hen flocks.

2008 was the first year in which EU Member States implemented a new programme put in place by the EU Commission to reduce the prevalence of Salmonella in laying hens; 20 Member States have already met their reduction target for that year. This could be the reason for a decrease of Salmonella Enteritidis infections in humans, since eggs are known to be the most important source for these infections, the report said.

With 1,381 confirmed cases in 2008, Listeria infections showed a decrease of 11% compared to 2007. Although less frequent in humans compared to Campylobacter and Salmonella, Listeria is known to have a high mortality rate, the most affected being vulnerable groups such as the elderly. In foodstuffs, the study found Listeria above the legal safety limit in some ready-to-eat foods, mostly in smoked fish and heat-treated meat products and cheeses.