• Registratie voedselinfecties en -vergiftigingen bij de Inspectie voor de Gezondheidszorg en Voedsel en Waren Autoriteit, 2004

      van Duynhoven YTHP; de Boer IM; van den Broek MJM; CIE; VWA/Keuringsdienst van Waren Oost; Zutphen (Rijksinstituut voor Volksgezondheid en Milieu RIVMVWA/Keuringsdienst van Waren OoostZutphen, 2005-07-21)
      In this report data are presented on foodborne infections and intoxications in the Netherlands in 2004. In 2004, the number of outbreaks notified to the Inspectorate was clearly lower than in previous years: 48 outbreaks (with 649 cases) and 45 foodhandlers and professionals in health care with a laboratory-confirmed foodborne infection. In contrast, the number of incidents reported to the Food and Consumer Product Safety Authority in 2004 (601, including 337 outbreaks) was somewhat higher than in 2003 (582, including 324 outbreaks). The decrease at the Inspectorate is partially considered a registration artefact. At the Food and Consumer Product Safety Authority, a probable cause for the foodborne infections and intoxications was found for 16% of the incidents. Bacillus cereus (2.8%) was most frequently reported, followed by Salmonella (1.0%). It was indirectly estimated that 6.5% of reported outbreaks were of viral origin, although only one norovirus outbreak was reported. At the Inspectorate for Health Care, the causative agent was reported for 73% of the outbreaks. Salmonella was most frequently identified (40%), followed by Campylobacter (17%) and norovirus (15%). In 2004, Campylobacter was observed more often as the cause (in 2003 12%). Simultaneously, norovirus was reported less often in 2004 (in 2003 23%).
    • 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%).
    • Registratie voedselinfecties en -vergiftigingen bij de Inspectie voor de Gezondheidszorg en Voedsel en Waren Autoriteit, 2006

      Doorduyn Y; van den Broek MJM; van Duynhoven YTHP; EPI (Rijksinstituut voor Volksgezondheid en Milieu RIVMVoedsel en Waren AutoriteitDienst OostZutphen, 2007-10-04)
      The number of people reported ill due to a foodborne infection has remained low over the last two years. In 2006, most of these patients were infected with norovirus, but Salmonella was the cause behind most of the hospital admissions. This is concluded from an analysis made by the RIVM. The analysis is based on registration data from the Food and Consumer Product Safety Authority (VWA) and the Health Care Inspectorate (IGZ). In 2006, the VWA received 530 reports from consumers about foodborne infections. Although this number is close to that of the 535 reports in 2005, fewer patients were involved. This suggests a decreasing trend in the number of patients affected by foodborne infections. This trend has also been noted (although slightly less) by the IGZ, where the mandatory reports from physicians are registered. Here, the number of reported foodborne infections was 143 in 2001 but has fluctuated around 90 per year since 2004. In 2006, the most important causative agents of foodborne infections were norovirus, Campylobacter and Salmonella. The majority of these cases (280 patients) were caused by norovirus infection. However, Salmonella was still responsible for 79% of the 25 hospital admissions for foodborne infections. Moreover, it should be noted that in spite of increased attention, the local municipal health services (GGD) and the VWA still do not identify norovirus often enough as the cause of a foodborne infection. The number of cases reported to the VWA and the IGZ are substantially lower than the actual number that occurs, which is estimated at 300 000 to 750 000 cases per year. This suggests that continuous attention should be paid to food safety by the government, producers, suppliers, and handlers of food and by consumers. Consumers can acquire a foodborne infection by eating raw or undercooked food, through poor hygiene or cross contamination during handling or stocking of food products. The RIVM recommends stimulating the circulation of good advice on proper food handling.