Report of the BVL and RKI on foodborne diseases in Germany in 2017
Sep 25, 2018 - Foods
Report of the BVL and RKI on foodborne diseases in Germany in 2017
In 2017, a total of 389 foodborne disease outbreaks were reported to the RKI and the BVL. At least 2,277 illnesses, 412 hospitalizations, and four deaths were associated with these outbreaks.
The largest share (38%) of outbreaks was caused by the pathogen Campylobacter. In all Campylobacter enteritis outbreaks where the causative food source was identified, unpasteurized raw milk was the vehicle of infection. Other pathogens and agents that caused 5 or more outbreaks included Salmonella (34%), Norovirus (5%), verotoxin-producing Escherichia coli (VTEC) (3%), Hepatitis A virus (2%), Hepatitis E virus (2%), Giardia lamblia (2%), Staphylococcus aureus (1%) and Bacillus cereus (1%). In 7% of outbreaks, the pathogen or agent remained unknown.
Most outbreaks with high evidence were caused by raw milk. In 16 out of 19 raw milk outbreaks, Campylobacter spp. or Campylobacter jejuni were the causative agents, with VTEC and FSME virus each causing one outbreak.
Other causative foods of outbreaks with high evidence particularly fall into the EFSA categories of
- Composite foods and prepared meals (8/49; 16%),
- Pork / pork products (5/49; 10%),
- Egg and egg products (4/49; 8%),
- Baked goods (3/49; 6%),
- Fish and fish products (2/49; 4%),
- Meat and meat products (unspecified) (2/49; 4%),
- Cereal products / rice / seeds / legumes (2/49; 4%)
as well as the categories "other/mixed poultry meat and products," "turkey meat/turkey products," "beef/beef products," and "fruits, berries, and products thereof (including juices)" each with one outbreak.
The foods causing the outbreak were consumed with high evidence in private households in 19/49 (39%) of outbreaks, in 9/49 (18%) of outbreaks in gastronomy (category "Restaurant, Cafe, Pub, Bar, Hotel, Catering") and in 8/49 (16%) of outbreaks on a farm. Less frequently (3 times each; 6%) were the categories "Nursing home/care home/prison/internship," "Canteen/community catering," "School/kindergarten," and "Various exposure locations in DE" mentioned.
The outbreak with the highest number of illness cases (n=126) was caused by Norovirus. The affected individuals consumed bread and rolls from a bakery in community catering establishments. Although the pathogen was not detected in retained samples, the available epidemiological evidence suggested that transmission of the pathogen from an infected bakery staff member could have occurred via the delivered food.
The second-largest outbreak with 102 illness cases occurred in two restaurants supplied by a hotel kitchen. The outbreak was caused by the pathogen Clostridium perfringens. The pathogen was detected in retained samples of goulash.
The third-largest outbreak with 72 illness cases was caused by Salmonella Typhimurium. Interviews of affected individuals pointed to raw sausage products and "Thüringer Mett" (seasoned pork mince for raw consumption) as the causative foods, with the identified retail outlets pointing to a butcher shop with its own slaughtering facilities in the region. The pathogen was detected in both the food and the food chain/environment, as well as in affected individuals.
In 2017, three nationwide outbreaks with high evidence were reported. In an EHEC/HUS outbreak with 15 illness cases and one death, an epidemiological study (case-control study) established a strong link between the illnesses and the consumption of mixed minced meat (beef and pork). VTEC O157 was identified as the pathogen. Two nationwide Salmonellosis outbreaks were caused by the pathogen Salmonella Kottbus. In one outbreak, a link between the illnesses and the consumption of smoked ham was found using an epidemiological study. In the other Salmonella Kottbus outbreak, quail eggs were identified as the probable causative food.
You can read the full report on the reported outbreaks at www.bvl.bund.de.
In our laboratory, we regularly conduct these investigations. We provide you with quick and reliable results.
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Source: www.bvl.vund.de, www.rki.de