Salmonella cases no longer falling in the EU

According to the annual report on zoonotic diseases published by the European Food Safety Authority (EFSA), the declining trend of salmonellosis cases in the European Union has leveled off. Cases of Salmonella enteritidis acquired in the European Union have increased in humans by 3% since 2014 states the report, which is compiled by the European Center for Disease Prevention and Control (ECDC) and the EFSA. In laying hens, the prevalence increased from 0.7% to 1.21% over the same period.

“The increase shown by our surveillance data is worrying and a reminder that we have to stay vigilant,” said Mike Catchpole, ECDC’s chief scientist. “Even in a state of high awareness and with national control programs for S. enteritidis in place, there is a need for continuing risk management actions at the member state and EU level.”

There were 94,530 human cases of salmonellosis reported in the European Union in 2016. Salmonella enteritidis—the most widespread type of Salmonella, accounted for 59% of all salmonellosis cases originating in the European Union and is mostly associated with the consumption of eggs, egg products, and poultry meat.

In 2016, there were 4,786 foodborne outbreaks due to Salmonella. This is a slight increase in comparison with 2015 (4,362 outbreaks), but the figure is similar to the average number of outbreaks in the European Union during 2010 to 2016. Salmonella bacteria were the most common cause of foodborne outbreaks (22.3%), an increase of 11.5% compared to 2015. They caused the highest burden in terms of numbers of hospitalizations (1,766; 45.6% of all hospitalized cases) and of deaths (10; 50% of all deaths among outbreak cases). Salmonella in eggs caused the highest number of outbreak cases (1,882).

Report (pdf)