Salmonellosis in Austria: situation and trends

Kornschober, Christian; Mikula, Claudia; Springer, Burkhard

doi:10.1007/s00508-008-1128-9

Cited by 11 publications

(8 citation statements)

References 15 publications

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“…However, noncompliance among physicians does not seem to be a major issue since there were 3587 reported cases of salmonellosis in 2007 and 4050 human primary isolates were sent to the National Reference Center for Salmonella at AGES [5,6]. In estimating the burden of disease within a population it is important to recognize that many people do not visit a physician when they become ill with gastrointestinal disease and that not all physicians send in stool samples for microbiological verification.…”

Section: Introductionmentioning

confidence: 98%

Lebensmittelbedingte Krankheitsausbrüche, Österreich 2007

Much

Pichler

Kasper

et al. 2009

Wien Klin Wochenschr

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In 2007 Austria reported a total of 438 foodborne outbreaks affecting 1715 people, including 286 hospitalized patients and one death. Salmonella spp. and Campylobacter spp. accounted for 95% of all reported outbreaks. Forty-eight (11%) of the 438 Austrian outbreaks were acquired abroad. Of the 390 domestically acquired foodborne outbreaks, bacterial infection caused 376, viruses (norovirus and 1-time hepatitis A virus) caused 11, and intoxications (Staphylococcus aureus enterotoxins, alkaloid toxins) caused two. In one outbreak the causative agent was unknown. Salmonella spp. caused 264 (70%) of the bacterial outbreaks, Campylobacter spp. caused 104 (28%), enterohemorrhagic Escherichia coli (EHEC O145:H-, O157:H-, O157:H7, O182: H49, O91:H7, ONT:H4) caused six, Shigella flexneri and Shigella sonnei each caused two. The hospitalization rates were 22% for domestically acquired infections with Salmonella spp. and 14% for Campylobacter spp. Among outbreaks where the source was known, eggs were implicated in 49%, meat products (especially poultry) in 44% and fish in 2%. The ratio of household outbreaks to general outbreaks was 82.3% to 17.7%. In 54 of the 62 general domestic outbreaks the following locations of exposure were documented: commercial food suppliers (e.g. restaurants, cafeterias) 24 times, family celebrations, nursery schools, take-aways and barbecues 22 times, nursing homes and hospitals eight times. It is likely that the relatively high number of household outbreaks reflects an insufficient level of epidemiological investigation of outbreaks in Austria. More resources may be needed for identification of individual clusters that belong to larger foodborne outbreaks exceeding district or provincial borders.

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Section: Introductionmentioning

confidence: 98%

Lebensmittelbedingte Krankheitsausbrüche, Österreich 2007

Much

Pichler

Kasper

et al. 2009

Wien Klin Wochenschr

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“…In Denmark, an eradication plan for Salmonella in table-egg production was implemented in 1996. The proportion of infected layer flocks was reduced from 13.4% in 1998 to 0.4% in 2006 and in parallel the number of reported cases of human salmonellosis that was estimated to be associated with eggs decreased from 3,000 in 1997 (55-65% of all cases) to approximately 100 in 2006 (5-7% of all cases) (Korsgaard et al, 2009 (Kornschober, 2009). …”

Section: Attributing Eggs and Egg Products To Human Salmonellosismentioning

confidence: 99%

Scientific Opinion on a quantitative estimation of the public health impact of setting a new target for the reduction of Salmonella in laying hens

Andréoletti¹,

Budka²,

Bunčić³

et al. 2010

EFS2

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European Food Safety Authority (EFSA), Parma, Italy ABSTRACTPublic health risks of Salmonella infection in laying hens (Gallus gallus) can be associated with exposure through four different pathways: internally contaminated table eggs, externally contaminated table eggs, egg products and meat from spent hens. In relation to eggs, Salmonella Enteritidis is by far the serovar most frequently associated with human illness, and exposure through eggs that are internally contaminated with this serovar has a higher public health significance than exposure to externally contaminated eggs. A mathematical model, using reported field data from two EU Member States (MSs), suggests a linear relationship between the investigated scenarios of flock prevalence for Salmonella Enteritidis and the number of contaminated eggs that would be laid. However, the absolute public health impact of the assessed flock prevalence scenarios is highly uncertain due to lack of data on the number of contaminated eggs produced by infected flocks and on the true number of egg-related human salmonellosis cases. It is suggested that public health benefits, similar to those obtained reaching lower Salmonella flock prevalences, may be achieved by implementing controls based on more sensitive sampling protocols. Diversion of eggs from flocks that are tested positive in the EU Salmonella control programme to the production of egg products subjected to heat treatment may lead to increased health risks as heat treatment of egg products should not be considered an absolute barrier to Salmonella contamination. Fresh meat from spent laying hens might carry a higher prevalence of Salmonella than meat from broiler flocks, in particular if sourced from Salmonella-positive flocks. The quantification of under-ascertainment and underreporting of human salmonellosis cases, improving knowledge on within-flock dynamics of Salmonella and harvesting data on production of Salmonella contaminated eggs under field conditions would contribute to improving the accuracy of future quantitative estimates. KEY WORDSSalmonella, microbiological target, laying hen, eggs, quantitative microbiological risk assessment. SUMMARYFollowing a request from the European Commission, the Panel on Biological Hazards (BIOHAZ) was asked to deliver a Scientific Opinion on a quantitative estimate of the public health impact of setting a new target for the reduction of Salmonella in laying hens. In particular, EFSA was asked to assess the relative public health impact if a new target for reduction of Salmonella is set for laying hen flocks being 1% or less remaining positive for all Salmonella serovars with public health significance, compared to (1) a theoretical prevalence of 2% of flocks remaining positive for Salmonella Enteritidis or Salmonella Typhimurium, and (2) the real prevalence in 2008 to be reported by the Member States (MSs).For this task, the BIOHAZ Panel took into account data from the first year of the harmonised EUwide monitoring and control programme of Salmonella in laying hens...

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“…Viele dieser Erreger erhöhen ihre Wachstumsraten bei steigender Umgebungstemperatur (siehe ECDC, 2013; Kornschober et al, 2009;Kovats et al, 2004Kovats et al, , 2005. In Europa sind hier vor allem Salmonellen und Campylobacter als bakterielle Erreger sowie die Giardien und Kryptosporidien als protozoische Erreger zu nennen.…”

Section: Durch Lebensmittel Und Wasser üBertragene Erregerunclassified