A report on infections and diseases that are transmissible between animals and humans (zoonoses), and food-borne outbreaks in the European Union shows that Salmonella cases in humans fell by almost nine per cent in 2010, marking a decrease for the sixth consecutive year, and Salmonella prevalence in poultry is also clearly declining at the EU level.

The report, published by the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC), says that Campylobacteriosis remains the most reported zoonotic infection in humans since 2005 and the number of cases has been increasing over the last five years.

The report supports the European Commission and EU member states in their consideration of possible measures to protect consumers from risks related to zoonoses.

Locally, 196 individual cases of Campylobacter were notified to the Infectious Disease Prevention and Control Unit last year. In addition, there were 10 outbreaks affecting 25 people. In 2010, there were 184 individual cases and 19 separate outbreaks affecting 48 people.

As for Salmonellosis, last year there were 116 individual cases (one of which was an ‘imported’ case) reported to the Infectious Disease Prevention and Control Unit, and there were seven separate outbreaks affecting 26 people. In the previous year, there were 146 individual cases and six separate outbreaks of clusters involving 38 people.

The Health Promotion and Disease Prevention Directorate noted that doctors are legally obliged to notify cases of such infections. Public health specialists then investigate the cases and liaise with the Environmental Health Directorate to ensure that immediate action is taken.

A spokesperson for the Health Promotion and Disease Prevention Directorate said many cases originate from households, hence the importance of promoting ways of preventing such illnesses by following the World Health Organisation’s golden rules (see chart).

Claudia Heppner, the EFSA’s acting director of risk assessment and scientific assistance, said: “The positive progress in the reduction of Salmonella cases in humans and poultry has continued and the majority of member states met the targets set for the reduction of Salmonella in different poultry flocks in 2010.”

According to the report, the likely reasons for the decrease in human Salmonellosis cases were the successful EU Salmonella control programmes for the reduction in the prevalence of the bacteria in poultry populations, particularly in laying hens.

Salmonella, which usually causes fever, diarrhoea and abdominal cramps, accounted for 99,020 reported human cases in 2010 compared to 108,618 in 2009. Salmonella was found most often in chicken and turkey meat.

Johan Giesecke, chief scientist at the ECDC, said: “The increasing trends in human cases of Campylobacter highlight the need of further joint efforts. For this, EFSA and ECDC will continue to strengthen their links with all important partners and foster collaboration in order to decrease the occurrence of these diseases in the EU.”

In 2010, a total of 212,064 Campylobacter cases in humans were reported, an increase for the fifth consecutive year with 7% more cases compared to 2009. In foodstuffs, Campylobacter, which can cause diarrhoea and fever, was mostly found in raw poultry meat.

In order to combat Campylobacter, the European Commission is currently carrying out a cost-benefit analysis of the control measures for the bacteria at different stages of the food chain. The EFSA has supported this work by, among other things, analysing an EU-wide baseline survey on the prevalence of Campylobacter in chicken and providing scientific advice on possible reduction measures.

The report also gives an overview of other food-borne diseases. Human cases of Shiga toxin/verotoxin-producing Escherichia coli (STEC/VTEC) have been increasing since 2008 and amounted to 4,000 reported cases in 2010. Among animals and foodstuffs, VTEC was most often reported in cattle and their meat.

The report says that 5,262 food-borne outbreaks were recorded in the EU in 2010, slightly less than in 2009. These reported outbreaks affected over 43,000 people and caused 25 deaths; however, these figures may in reality be higher due to under-reporting.

The most frequently reported causes were Salmonella (31% of all outbreaks), viruses such as norovirus (15%) and Campylobacter (9%). The most important food sources in the outbreaks were eggs and egg products, mixed and buffet meals and vegetables and derived products. The importance of vegetables as sources of outbreaks increased from previous years.

The report covers 15 zoonotic diseases, including Q fever, brucellosis, bovine tuberculosis, rabies and the parasitic zoonoses echinococcosis.

Golden rules for safe food preparation (Source WHO)

Cook raw foods thoroughly. Under normal circumstances raw foodstuffs and water may become contaminated with pathogens. Thorough cooking will kill the pathogens, which means the temperature of all parts of the food must reach at least 70°C.

Eat cooked food immediately. When cooked foods cool to room temperature, bacteria begin to grow. The more time passes, the greater the risk. To be on the safe side, eat cooked foods as soon as they come off the heat.

Prepare food for only one meal. Foods should be prepared freshly and for one meal only, as far as possible.

Store cooked food properly. If foods have to be prepared in advance, or if there are leftovers, they should be stored cold, that is below 5°C (in a refrigerator), or hot, that is above 60°C. This rule is vitally important when it is planned to store food for more than four to five hours.

Reheat stored food thoroughly. Cooked foods that have been stored must be thoroughly reheated before eating, that is all parts reheated to at least 70°C.

Avoid contact between raw foods and cooked foods. Safely cooked food can become contaminated through even the slightest contact with raw food. This cross-contamination can be direct, for example when raw fish comes into contact with cooked foods. It can also be indirect. For example, preparing raw fish and then using the same unwashed cutting surface and knife to slice cooked food should be avoided, or all the potential risks of illness that were present before cooking may be reintroduced. Cross-contamination may also occur in a freezer when the power has been off for some time and this should be checked for. The juice of raw meat and poultry may drip onto other foods.

Choose foods processed for safety. Many foods, such as fruits and vegetables, are best in their natural state.

Wash hands repeatedly. Hands should be washed thoroughly before preparing, serving or eating food and after every interruption, especially after use of the toilet or latrine, changing a baby or touching animals. After preparing raw foods, especially those of animal origin, hands should be washed again before handling cooked or ready-to-eat foods.

Keep all food preparation premises meticulously clean. Since foods are so easily contaminated, any surface used for food preparation must be kept absolutely clean. Scraps of food and crumbs are potential reservoirs of germs and can attract insects and animals. Food should be stored in closed containers to protect it from insects, rodents and other animals.

Use safe water. Safe water is just as important for food preparation as for drinking.