Campylobacter is the most common cause of food-borne infections – new study reveals causes
Bern, 03.07.2014 - Campylobacter infection is one of the commonest global causes of food-related diarrhoea. Between 7000 and 8000 laboratory-confirmed cases are recorded each year in Switzerland. A study by the Swiss Tropical and Public Health Institute (Swiss TPH) has now revealed the main cause of the peak that occurs in winter.
New research by the Swiss TPH has shown that the commonest cause of infection is raw meat, particularly poultry contaminated with the Campylobacter bacterium. The study, conducted on behalf of the Federal Office of Public Health (FOPH) and in consultation with the Federal Food Safety and Veterinary Office (FSVO), investigated cases of the disease recorded between December 2012 and February 2013. It showed that consuming meat fondue (e.g. fondue Chinoise) increases the risk of infection, particularly if fresh poultry meat is used. It also found that half of the people affected were ill for at least a week. Around 15% had to be having inpatient treatment in a hospital.
Severe symptoms
The Campylobacter bacterium colonizes the intestinal tract of poultry and other livestock, but does not make them ill. However, it can be transmitted from animals to humans, who then do fall ill. Campylobacteriosis is therefore classed as a zoonosis and as such is notifiable. Infected people suffer from severe diarrhoea, often in combination with cramps of lower abdomen and fever.
In Switzerland, cases of campylobacteriosis in humans cause a considerable burden for the public healthcare system, with statistics indicating a figure of between 7000 and 8000 laboratory-confirmed cases a year. Because not everyone who develops the condition goes to a doctor, and only laboratory-confirmed cases are entered in the reporting system, an unknown number of cases goes unreported.
Protecting yourself is easy
The risk of infection can be reduced by observing some simple rules of hygiene. The risk of infection can be reduced for example by using only frozen meat for meat fondue and separate plates for raw meat. Good kitchen hygiene should generally be observed when preparing fresh chicken, and raw meat should not be allowed to come into contact with ready-to-eat foods (such as side dishes with fondue Chinoise and salad).
The federal government has also taken action. Various measures have been enshrined in food legislation since 1 January 2014. For example, it is now mandatory for prepacked fresh poultry meat to display hygiene instructions for consumers. Chicken liver from flocks with Campylobacter may only be sold frozen. The next revision will include additional hygiene measures for slaughterhouses.
Address for enquiries
FSVO: Eva van Beek
Phone +41 58 464 28 35
E-mail: media@blv.admin.chev
FOPH: Communication
Phone +41 31 322 95 05
E-mail: media@bag.admin.ch
Swiss TPH: Daniel Mäusezahl
Tel. +41 61 284 81 78
E-mail: daniel.maeusezahl@unibas.ch
Publisher
Federal Food Safety and Veterinary Office
http://www.blv.admin.ch
Federal Office of Public Health
http://www.bag.admin.ch
