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Danes contract Salmonella infections abroad
Date:7/29/2013

These are some of the findings presented in the annual report on the occurrence of diseases that can be transmitted to humans from animal and food. The report is prepared by the Danish Zoonosis Centre at the National Food Institute, Technical University of Denmark in collaboration with Statens Serum Institut and the Danish Veterinary and Food Administration.

In 2012, 1,198 Danes were registered with a Salmonella infection, which corresponds to 21 cases per 100,000 citizens. It is a little more than the record-low incidence in 2011. Nearly half (45 percent) of all Salmonella infections were contracted while travelling abroad. It is particularly in connection with travels to Egypt, Thailand and Turkey that Danes become infected. Approximately half of the travel-related cases originated from these three countries.

The most common type of Salmonella in Danes was Salmonella typhimurium which caused 415 cases in 2012. Salmonella enteritidis caused 242 cases, which was the lowest number since the action plans for combating Salmonella were introduced in the 1990s. Historically, this Salmonella type has been related to eggs, but today the majority of S. enteritidis cases, 77 percent, are contracted while travelling outside of Denmark.

Danish pork and beef are the main sources

In 2012, 11 foodborne outbreaks due to Salmonella were recorded. Two outbreaks originated from Danish beef, one from Danish pork and one from imported duck. In the remaining seven outbreaks, the food source was unknown. An outbreak is defined by two or more persons falling ill from the same food source.

The annual Salmonella source account estimated Danish pork as the most important source of human salmonellosis cases (8 percent) in 2012, which was similar to 2011. Imported pork accounted for 0.2 percent of the cases in 2012. This was a large reduction compared with the two previous
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Contact: Anne Wingstrand
awin@food.dtu.dk
45-40-21-14-68
Technical University of Denmark
Source:Eurekalert

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