AFSCA Report 2012-12-06 ts 2010 2011 Dobly

report on zoonotic agents in belgium
working group on foodborne infections and intoxications
trends and sources
2010-2011

• Federal Agency for the Safety of the Food Chain (FAVV-AFSCA)
• Scientic Institute of Public Health (WIV-ISP)
• Veterinary and Agrochemical Research Centre (CODA-CERVA)

3
Executive summary
Zoonoses are diseases or infections that are transmissible from
animals to humans. The infection of humans can be acquired
directly from animals or indirectly through the ingestion of
contaminated foodstus. It’s important that humans in contact
with animals are aware of possible transmission of a zoonotic
disease and that consumers are informed about potential
zoonotic pathogens which can cause food-borne illness.
Surveillance of zoonoses remains an enormous task as well as
an opportunity for all competent authorities. Measures and
systems of disease surveillance, diagnosis and control must
be implemented on a national level and have to be based on
a suitable regulatory framework and an appropriate level of
funding. Active collaboration between all actors of the food
chain is necessary. Stakeholders, industry, scientists, experts
of the national reference laboratories and other laboratories,
specialists of the competent authorities, technical committees
have to bring together their expertise, experiences, methods
and ndings. Only a collaborative approach and eective part-
nership at all levels will achieve success to control zoonoses
and to improve food safety.
The most commonly reported zoonotic infections in humans
are those caused by bacterial zoonotic agents that can be shed
by asymptomatic farm animals. Since 2005 Campylobacteriosis
is the most frequently reported zoonotic disease in humans.
Salmonellosis is the second most frequently reported zoonotic
disease in humans. The most important cause of food borne
outbreaks (FBO’s) in 2010 were food borne viruses followed by
Salmonella infections and in 2011 Bacillus cereus followed by
Campylobacter infections. The major sources of Salmonella
in food-borne outbreaks are table eggs, poultry meat and pig
meat. Salmonella and Campylobacter reduction remains an
important task.
Part I: Report on zoonotic agents
and food-borne outbreaks
1 Bacterial diseases
1.1 Brucellosis
1.2 Campylobacteriosis
1.3 Escherichia coli (VTEC) infections
1.4 Leptospirosis
1.5 Listeriosis
1.6 Q-fever
1.7 Salmonellosis
1.8 Tuberculosis
1.9 Yersiniosis
2 Viral diseases
2.1 Hantaviruses
2.2 Rabies
2.3 West Nile virus
3 Parasitic diseases
3.1 Cryptosporidiosis
3.2 Cysticercosis
3.3 Echinococcosis
3.4 Toxoplasmosis
3.5 Trichinellosis
4 Food-borne outbreaks
4.1 Food-borne outbreaks in humans
4.2 Major etiological agents
4.3 Food-borne outbreaks
4.4 Prevention of food-borne outbreaks
4.5 Working group on food-borne outbreaks
Part II: Report on antimicrobial resistance
1 Antimicrobial resistance of Campylobacter
2 Antimicrobial resistance of Salmonella
3 Antimicrobial resistance
of indicator E. coli – 2011
4 Antimicrobial resistance testing
of indicator Enterococci spp. – 2011
5 MRSA surveillance in poultry – 2011

4
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

5
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