• Registratie voedselinfecties en -vergiftigingen bij de Inspectie voor de Gezondheidszorg en Voedsel en Waren Autoriteit, 2005

      Doorduyn YD; van den Broek MJM; van Duynhoven YTHP; CIE (Rijksinstituut voor Volksgezondheid en Milieu RIVMVoedsel en Waren Autoriteit VWAKeuringsdienst van Waren OostZutphen, 2006-09-12)
      In 2005, the number of outbreaks notified to the Inspectorate was comparable with 2004: 44 outbreaks (with 357 cases) and 44 foodhandlers and professionals in health care with a laboratory-confirmed foodborne infection. The number of incidents reported to the Food and Consumer Product Safety Authority in 2005 (535, including 301 outbreaks) was lower than in 2004 (601, including 336 outbreaks). At the Food and Consumer Product Safety Authority, a probable cause for the foodborne infections and intoxications was relatively frequently found (for 28% of the incidents versus 16% in 2004). Bacillus cereus (3.6%) was most frequently reported, followed by Staphylococcus aureus (1.5%). It was indirectly estimated that 4.7% of reported outbreaks were of viral origin, although only three norovirus outbreaks were reported. At the Inspectorate for Health Care, the causative agent was reported for 64% of the outbreaks. Salmonella was most frequently identified (34%), followed by Campylobacter (23%) and norovirus (7%). In 2005, Campylobacter was observed more often as the cause (in 2004 17%). Simultaneously, norovirus was reported less often in 2005 (in 2004 15%).