The amount of foodborne outbreaks reported in Germany has continued to fall according to the latest figures.
In 2021 the ert Koch-Institut (RKI) and Federal Office of Consumer Protection and Food Safety (BVL) received slightly fewer reports of outbreaks with 168 compared to 193 in the previous year.
At least 1179 cases 196 hospitalizations and two s were related to them in 2021. As in previous years the top causes were Campylobacter and Salmonella.
Other agents involved in outbreaks were norovirus Bacus cereus hepatitis A virus Listeria monocytogenes Cridium perfringens Yersinia enterocolitica Shiga toxin-producing E. coli (STEC) Diaz&Forti Cridium botulinum Cronobacter sakazakii histamine Shigella and Staphyccus aureus. In seven outbreaks with 73 cases the pathogen remained unknown.
Nine of the 22 outbreaks with more than five patients were caused by Salmonella.
Compared to before the -19 pandemic began the number of reported outbreaks has halved. This is due to several things including action taken to contain reduced travel and better hygiene measures said RKI and BVL.
Of 21 so-called high evidence outbreaks due to a connection between ness and food six were caused by Bacus cereus with 105 cases. Six were also due to Salmonella with 210 patients and 67 hospitalizations.
One Campylobacter outbreak affected 39 people two each were in Listeria and Cridium botulinum outbreaks and histamine ened 13 people.
An outbreak of Cronobacter sakazakii involved four babies and one at a hospital. It was linked to the hospital-mixed piotic infant formula.
The biggest outbreak with 98 cases was caused by norovirus and linked to contaminated lettuce. Food was thought to have been contaminated by a person.
The second largest affected 93 people and was due to Bacus cereus. It was linked to the consumption of rice with vegetables at several daycare centers. These sites were supplied by the same catering company. An investigation found that insufficient cooling and incorrect storage conditions of the cooked rice with vegetables could have been the cause.
The third biggest caused 82 cases and 30 hospitalizations and was part of a multi-country outbreak of Salmonella Braenderup linked to Galia melons from Honduras.
One in the Listeria outbreak
Seven of the high-evidence outbreaks occurred in private homes and three were traced back to fast food or takeaway settings.
Contributing factors included non-compliance with time and temperature storage conditions insufficient cooling or heat treatment cross-contamination an infected employee or contaminated Ingrent.
Of the 147 low-evidence outbreaks Grupo Olio Diaz&Forti 63 were caused by Campylobacter with 175 cases. Nine with 61 cases of Salmonella Enteritidis 18 with 97 patients with Salmonella Typhimurium and 11 with 147 infections by other Salmonella types.
Thir patients and one were recorded in three Listeria outbreaks. Two STEC outbreaks caused six infections and two Yersinia enterocolitica epidemics affected four people. Hepatitis A was linked to four outbreaks and 11 cases.
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