report on zoonotic agents in belgium trends and sources

132 Pages·2012·3.03 MB·English

trends and sources
2010-2011
report on zoonotic agents in belgium
working group on foodborne infections and intoxications
•  Federal Agency for the Safety of the Food Chain (FAVV-AFSCA)

•  Scientific Institute of Public Health (WIV-ISP)

•   Veterinary and Agrochemical Research Centre (CODA-CERVA)
Part I: Report on zoonotic agents
and food-borne outbreaks
Executive summary
1 Bacterial diseases
1.1 Brucellosis
1.2 Campylobacteriosis Zoonoses are diseases or infections that are transmissible from
1.3 Escherichia coli (VTEC) infections animals to humans. The infection of humans can be acquired
1.4 Leptospirosis directly from animals or indirectly through the ingestion of
1.5 Listeriosis contaminated foodstuffs. It’s important that humans in contact
1.6 Q-fever with animals are aware of possible transmission of a zoonotic
1.7 Salmonellosis disease and that consumers are informed about potential
1.8 Tuberculosis zoonotic pathogens which can cause food-borne illness.
1.9 Yersiniosis
Surveillance of zoonoses remains an enormous task as well as
2 Viral diseases
an opportunity for all competent authorities. Measures and
2.1 Hantaviruses
systems of disease surveillance, diagnosis and control must
2.2 Rabies
be implemented on a national level and have to be based on
2.3 West Nile virus
a suitable regulatory framework and an appropriate level of
3 Parasitic diseases
funding. Active collaboration between all actors of the food
3.1 Cryptosporidiosis
chain is necessary. Stakeholders, industry, scientists, experts
3.2 Cysticercosis
of the national reference laboratories and other laboratories,
3.3 Echinococcosis
specialists of the competent authorities, technical committees
3.4 Toxoplasmosis
have to bring together their expertise, experiences, methods
3.5 Trichinellosis
and findings. Only a collaborative approach and effective part-
4 Food-borne outbreaks
nership at all levels will achieve success to control zoonoses
4.1 Food-borne outbreaks in humans
and to improve food safety.
4.2 Major etiological agents
4.3 Food-borne outbreaks The most commonly reported zoonotic infections in humans
4.4 Prevention of food-borne outbreaks are those caused by bacterial zoonotic agents that can be shed
4.5 Working group on food-borne outbreaks by asymptomatic farm animals. Since 2005 Campylobacteriosis
is the most frequently reported zoonotic disease in humans.
Part II: Report on antimicrobial resistance Salmonellosis is the second most frequently reported zoonotic
disease in humans. The most important cause of food borne
1 Antimicrobial resistance of Campylobacter outbreaks (FBO’s) in 2010 were food borne viruses followed by
2 Antimicrobial resistance of Salmonella Salmonella infections and in 2011 Bacillus cereus followed by
3 Antimicrobial resistance Campylobacter infections. The major sources of Salmonella
of indicator E. coli – 2011 in food-borne outbreaks are table eggs, poultry meat and pig
4 Antimicrobial resistance testing meat. Salmonella and Campylobacter reduction remains an
of indicator Enterococci spp. – 2011 important task.
5 MRSA surveillance in poultry – 2011
3
Table of contents
Executive summary 3
Table of contents 4
Preface 8
Introduction 9
Belgian reference laboratories for zoonotic agents 11
Acronyms, abbreviations and special terms 14
General information 15
Susceptible human population 15
Susceptible animal population 15
Ruminants and pigs 15
Poultry 16
Animals slaughtered 17
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Part I Report on zoonotic agents and food-borne outbreaks 2010 - 2011 18
1. Bacterial diseases 19
1.1. Brucellosis 19
1.1.1. Zoonotic brucellosis 19
1.1.2. Brucellosis in cattle 19
1.1.3. Brucellosis in sheep and goats 21
1.1.4. Brucellosis in pigs 21
1.1.5. Brucellosis in wildlife 21
1.1.6. Brucellosis in humans 22
1.2. Campylobacteriosis 22
1.2.1. Campylobacteriosis 22
1.2.2. Campylobacteriosis in food 23
1.2.3. Campylobacter in humans 24
1.3. Escherichia coli (VTEC) infections 28
1.3.1. Verotoxin producing Escherichia coli 28
1.3.2. Verotoxin producing Escherichia coli in cattle 28
1.3.3. Escherichia coli O157 in food 28
1.3.4. Verotoxigenic Escherichia coli in humans 29
1.4. Leptospirosis 31
1.4.1. Leptospirosis 31
1.4.2. Leptospirosis in animals 31
1.4.3. Leptospirosis in humans 31
1.5. Listeriosis 32
1.5.1. Listeriosis 32
1.5.2. Listeria monocytogenes in food 32
1.5.3. Listeria monocytogenes in humans 34
1.6. Q-fever 37
1.6.1. Coxiella burnetii 37
1.6.2. Q-fever in animals 37
1.6.3. Q-fever in humans 38
1.7. Salmonellosis 39
1.7.1. Salmonellosis in feed 39
1.7.2. Salmonella in poultry 40
1.7.3. Salmonella in pigs 44
1.7.4. Salmonella in cattle 45
1.7.5. Salmonella in food 45
1.7.6. Salmonella in humans 49
1.8. Tuberculosis 52
1.8.1. Zoonotic tuberculosis (Mycobacterium bovis) 52
1.8.2. Mycobacterium bovis in cattle 52
1.8.3. Mycobacterium bovis in wildlife 53
1.8.4. Mycobacterium bovis in humans 53
1.8.5. Human tuberculosis (Mycobacterium tuberculosis) 54
1.9. Yersiniosis 55
1.9.1. Yersinia enterocolitica 55
1.9.2. Yersinia enterocolitica in food 55
1.9.3. Yersiniosis in humans 55
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2. Viral diseases 58
2.1. Hantaviruses 58
2.1.1. Hanta disease 58
2.1.2. Hantaviruses in animals 58
2.1.3. Hantaviruses in humans 58
2.2. Rabies 60
2.2.1. Rabies 60
2.2.2. Rabies in animals 61
2.3. West Nile virus 63
2.3.1. West Nile virus 63
2.3.2. West Nile virus in animals 63
2.3.3. West Nile virus in humans 64
3. Parasitic diseases 65
3.1. Cryptosporidiosis 65
3.1.1. Cryptosporidiosis 65
3.1.2. Cryptosporidiosis in animals 65
3.1.3. Cryptosporidiosis in humans 65
3.2. Cysticercosis 69
3.2.1. Cysticercosis 69
3.2.2. Cysticercosis in cattle 69
3.3. Echinococcosis 70
3.3.1. Echinococcosis 70
3.3.2. Echinococcus in animals 70
3.3.3. Echinococcus in wildlife 70
3.3.4. Echinococcus in humans 71
3.4. Toxoplasmosis 72
3.4.1. Toxoplasmosis in animals 72
3.4.2. Toxoplasmosis in humans 73
3.5. Trichinellosis 74
3.5.1. Trichinella 74
3.5.2. Trichinella in animals 74
3.5.3. Trichinella in wildlife 75
4. Food-borne outbreaks 76
4.1. Food-borne outbreaks in humans 76
4.2. Major etiological agents 76
4.2.1. Food-borne bacteria 76
4.2.2. Food-borne viruses 77
4.2.3. Marine biotoxins 78
4.2.4. Parasites 78
4.3. Food-borne outbreaks 78
4.3.1. Reported outbreaks 78
4.3.2. Causative agents 79
4.3.3. Source of the food-borne outbreaks 80
4.3.4. Setting of the food-borne outbreaks 80
4.3.5. Description of food-borne outbreaks of special interest 81
4.4. Prevention of food-borne outbreaks 82
4.5. Working group on food-borne outbreaks 82
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Part II Report on Antimicrobial Resistance 18
1. Antimicrobial resistance of Campylobacter 86
1.1. AMR of Campylobacter strains isolated from meat and meat products 86
1.2. AMR of Campylobacter strains isolated from poultry meat 86
1.3. AMR of Campylobacter strains isolated from pork 87
1.4. AMR of Campylobacter strains isolated from humans 88
2. Antimicrobial resistance of Salmonella 89
2.1. AMR of Salmonella strains isolated from food 89
2.1.1. AMR of Salmonella strains isolated from meat and meat products 89
2.1.2. AMR of Salmonella strains isolated from poultry meat 89
2.1.3. AMR of Salmonella strains isolated from pork 90
2.2. AMR of Salmonella strains of animals - 2011 91
3. Antimicrobial resistance of indicator E. coli – 2011 96
3.1. Introduction 96
3.2. Materials and Methods 96
3.2.1. Sampling 96
3.2.2. Isolation and identification 96
3.2.3. Susceptibility testing 96
3.2.4. Analysis of data 97
3.3. Results 97
3.3.1. Poultry 97
3.3.2. Pigs 97
3.3.3. Bovines 98
3.3.4. Veal calves 98
4. Antimicrobial resistance of indicator Enterococci spp.– 2011 103
4.1. Introduction 103
4.2. Materials and Methods 103
4.2.1. Sampling 103
4.2.2. Isolation and identification 103
4.2.3. Susceptibility testing 104
4.2.4. Analysis of data 104
4.3. Results 104
4.3.1. Poultry 104
4.3.2. Pigs 105
4.3.3. Bovines 106
4.3.4. Veal calves 107
4.4. Conclusions 107
5. MRSA surveillance in poultry, 2011 123
5.1. MRSA 123
5.2. MRSA in poultry, surveillance 2011. 123
5.2.1. Introduction 123
5.2.2. Material and methods 123
5.2.3. Results 125
5.2.4. Conclusion and discussion 127
5.3. MRSA surveillance in humans 127
7
Preface
All European member states have the obligation to yearly In this 2010 – 2011 edition some important changes were in-
submit an official report on the monitoring of zoonoses and troduced compared to the previous reports. Firstly, because of
zoonotic agents to the European Food Safety Authority (EFSA) the minor importance of Avian Influenza and TSE concerning
based on article 9 of Directive 2003/99/EC of the European Par- their zoonotic aspect over the last years, those diseases will no
liament and the Council. In that report all the relevant official longer be treated in the Trends and Sources report. The surveil-
monitoring programmes on animals in primary production as lance on both diseases is still ongoing and reports are available
well as on feed and food are presented. The report specifies but will no longer appear in this report. Secondly, as antimi-
all available data from monitoring and research activities, as crobial resistance and the use of antimicrobials is becoming an
well as laboratory findings from the previous year and includes important topic for the coming years, antimicrobial resistance
results from antimicrobial susceptibility testing and food-borne will be published separately in this edition in a second part of
outbreaks. this report. All AMR information on different zoonotic patho-
gens will be compiled instead of being treated per pathogen
Similarly, based on article 1 of Council Decision 2119/98/EC,
in different chapters as in all previous reports.
data on zoonotic infections in humans are officially reported
each year to the European Centre for Disease Prevention and We hope that the reader will enjoy this eighth edition of the
Control (ECDC). Belgian Trends and Sources report on zoonotic agents.
Based on these two official reports, the Federal Agency for the Luc Vanholme, FASFC
Safety of the Food Chain (FASFC), together with the federal
Hein Imberechts, VAR
scientific institutions Veterinary and Agrochemical Research
Centre (VAR) and Scientific Institute of Public Health (IPH) Geneviève Ducoffre, IPH
agreed to publish a booklet which contains this same informa-
Katelijne Dierick, IPH
tion combined with data of previous years to indicate some
trends of diseases or sources of infection. This Trends and
Sources report will focus especially on the data of 2010 and
2011 as this report is a bi-annual edition for the second time.
The aim of this booklet is to inform professional readers as well
as persons who have a general interest in animal and human
infections and in the safety of our food and at last but not least
to inform the consumer.
8
Introduction
This report compiles especially the data of 2010 and 2011 This report was coordinated by L. Vanholme (FASFC), H.
and compares these data to some data of previous years on Imberechts (VAR), K. Dierick and G. Ducoffre (IPH). Obviously,
zoonoses and zoonotic agents, and is derived from the official the professional help of many other experts was needed to
documents reported to EFSA and ECDC. For this reason, it is a assemble all available analytical data and information. The
unique document in which laboratory results from the primary authors wish to thank all those who collaborated actively in
production, from food, from feed and from clinical public any way to this Trends and Sources report, and especially (in
health sources are combined. In addition to the compulsory alphabetical order):
reporting on zoonoses and zoonotic agents as listed in the
• S. Bertrand, National Reference Laboratory for Salmonella
European Directive 2003/99/EC, this document contains data
and Shigella, Bacterial Diseases Division , Scientific Institute
on other zoonotic diseases or food-borne agents that may be
of Public Health;
of interest to the reader, e.g. Norovirus and Hanta virus. For the
third time, the parasitic infection cryptosporidiosis and a pos- • K. Beulens, G. De Smedt, E. Hoc, J. Hooyberghs, C. Keppens,
sible emerging disease West Nile Fever are described. J-P. Maudoux, M. Vandecan, K. Vermeersch and J. Wits, Con-
trol Policy Directorate, Federal Agency for the Safety of the
Together with the general descriptive information on the
Food Chain;
diseases or the infections themselves, their evolution over time,
some recommendations on prevention of the infection are • N. Botteldoorn, National Reference Laboratory for food-
provided. This booklet should meet the expectations of those borne outbreaks and antimicrobial resistance, Food Patho-
concerned with the possible (micro)biological contamination gens Division, Scientific Institute of Public Health;
of our food.
• P. Butaye, Department of Bacteriology and Immunology,
The FASFC organises diverse monitoring and eradication Veterinary and Agrochemical Research Centre;
programmes in, among others, the primary production and
• Y. Carlier, National Reference Laboratory for Echinococcus,
in the transformation and distribution sectors. From their de-
Laboratory of Parasitology, Faculty of Medicine, Université
scription follows that much effort is being paid to control the
Libre de Bruxelles;
contamination of foodstuffs with pathogens. Some infectious
diseases have successfully been reduced or even eliminated • L. Claes and P. Dorny, National Trichinella Reference Cen-
(for instance brucellosis, mad cow disease) and for others (for tre, Veterinary Department, Institute of Tropical Medicine
instance campylobacteriosis) further programmes should Antwerp;
be developed. In addition to the continuous effort from the
• P. Cras, TSE humans, Department Neurology and Neuropa-
authorities, the consumer plays also an important role. Indeed,
thology, Faculty of Medicine, University of Antwerp;
respect for the cold chain and simple hygiene measures in
the kitchen may be very efficient in preventing food-borne • S. De Craeye, National Reference Laboratory for Toxoplas-
contaminations and illness. mose, Food Pathogens Division, Scientific Institute of Public
Health;
Most of the data in this report are from the following sources:
• M. Delmée, UCL St-Luc and J. Verhaegen, UZ Leuven, Na-
• The Federal Agency for the Safety of the Food Chain
tional Reference Laboratory for Yersinia enterocolitica;
(FASFC – FAVV - AFSCA);
• S. Denayer, National Reference Laboratory for food-borne
• The Scientific Institute of Public Health (IPH – WIV - ISP);
outbreaks and antimicrobial resistance, Food Pathogens Divi-
• The Veterinary and Agrochemical Research Centre sion, Scientific Institute of Public Health;
(VAR – CODA - CERVA).
• O. Denis, National Reference Laboratory for Staphylococcus
aureus, Hôpital Erasme;
• L. De Zutter, Department of Veterinary Public Health and
Food Safety, Faculty of Veterinary Medicine, University of
Ghent;
9
• A. Dobly, Department of Bacteriology and Immunology, • S. Roels, A. Dobly, Department of Pathology and Prionology,
Veterinary and Agrochemical Research Centre. Veterinary and Agrochemical Research Centre;
• J.-J. Dubois, Scientific secretariat of the Superior Health • E. Thiry, Department of Virology and Pathology of viral animal
Council; diseases, Faculty of Veterinary Medicine, University of Liège;
• M. Fauville-Dufaux, National Reference Laboratory for • T. van den Berg, B. Lambrecht, O. Poncin, S. Marché and S.
Tuberculosis and Mycobacterium, Bacterial Diseases Division, Van Borm, Department of Small Stock Pathology, Veterinary
Scientific Institute of Public Health; and Agrochemical Research Centre;
• D. Fretin and M. Govaerts, National Reference Laboratory for • M. Van Esbroeck, National Reference Centre for Coxiella
Brucellosis, Laboratory of Bacterial diseases and Immunol- burnetii, Cryptosporidium, Leptospira and West Nile virus,
ogy, Veterinary and Agrochemical Research Centre; Institute of Tropical Medicine, Antwerp;
• E. Goossens, Department of Bacteriology and Immunology, • S. Van Gucht, Viral Diseases, Scientific Institute of Public
Veterinary and Agrochemical Research Centre; Health;
• M. Govaerts, Department of Bacteriology and Immunology, • X. Van Huffel, Control Policy Directorate, Secretariat of the
Veterinary and Agrochemical Research Centre; Scientific Committee, Federal Agency for the Safety of the
Food Chain;
• P. Heyman, Research Laboratory for Vector-borne Diseases,
Belgian Ministry of Defence, Queen Astrid Military Hospital, • O. Vandenberg, National Reference Laboratory for Campy-
Brussels; lobacter, Department of Microbiology, University Medical
Center St. Peter;
• Ph. Houdart, Crisis prevention and crisis management divi-
sion, Federal Agency for the Safety of the Food Chain; • D. Vangeluwe and O. Poncin, Royal Institute of Natural Sci-
ence;
• M. Lambert, K. Mennens, A. Scipioni, J. Evers, E. Stoop and Ph.
Dodion, Control Directorate, Federal Agency for the Safety of • O. Vangeluwe, Museum of Natural Sciences;
the Food Chain;
• S. Roels, Department of Biocontrol, Veterinary and Agro-
• M. Dispas, Department of Virology, Veterinary and Agro- chemical Research Centre;
chemical Research Centre;
• M. Wanlin, Fondation contre les Affections Respiratoires et
• A. Linden, Department of Bacteriology and Pathology of pour l’Education à la Santé, FARES – VRGT;
Bacterial Diseases, Faculty of Veterinary Medicine, University
• C. Wildemauwe, National Phage Typing Centre, Bacterial
of Liège;
Diseases Division , Scientific Institute of Public Health;
• J.-Y. Michelet, National Reference Laboratory for Biotoxins,
• F. Wuillaume, Public Heatlh and Surveillance Division, Scien-
Food Division, Scientific Institute of Public Health;
tific Institute of Public Health;
• M. Naranjo, National Reference Laboratory for food-borne
• M. Yde, National Reference Laboratory for Listeria, Bacterial
outbreaks and antimicrobial resistance, Food Pathogens Divi-
Diseases Division, Scientific Institute of Public Health.
sion, Scientific Institute of Public Health;
• D. Pierard, National Reference Laboratory for Enterohemor-
rhagic Escherichia coli, Public Health, Microbiology Section,
UZ Brussels;
• B. Pochet, Laboratories Directorate, Federal Agency for the
Safety of the Food Chain;
• S. Quoilin, Public Health and Surveillance Division, Scientific
Institute of Public Health;
10