Campylobacter decreases but remains a major problem

The Food Standards Agency in Scotland (FSAS) and Health Protection Scotland (HPS) describes the epidemiological picture of the main pathogens and measures to prevent and control them.

Campylobacter and Listeria​

Campylobacter is the most commonly reported cause of bacterial Infectious Intestinal Disease (IID) in Scotland, the UK and much of the developed world, said the report.  

The number of laboratory reports in Scotland has remained persistently high at over 6,000 a year since 2009.

While rates demonstrated a modest decrease in 2013 it remains an important public health problem cause large numbers of cases.

In 2013, 6,163 cases were reported but the last outbreak was in 2012.

The report said that rapid surface chilling, where chilled carcasses are exposed to extremely cold gases for a short period, is showing promise in reducing surface contamination.

In 2013 there were 16 laboratory confirmed cases of L. monocytogenes - an increase on the 11 reports in 2012 but lower than 2009 and 2010.

Of the 11 cases for which outcome data were available, three died, a case fatality rate of 18.8%.

Although these deaths had Listeria infection, many had serious co-morbidities which may have been the primary cause of death or a contributing factor.

FSA has developed a Listeria Risk Management Programme (LRMP) to reduce risks in production, storage and handling of chilled ready to eat foods.

It is also drafting guidance to assist food businesses in improving compliance with the legal requirements of L. monocytogenes in foods and help consistent and effective enforcement of the requirements.

E.coli and Salmonella​

In 2013, 167 culture positive cases of E.coli O157 were reported, a decrease of 29% compared with 234 in 2012. 52 non-O157 VTEC cases were also noted.

FSA Scotland commissioned a £2m research programme to examine E. coli O157 shedding in cattle and explore intervention strategies that can be applied at the farm level.

During 2013, a pilot study investigated using whole genome sequencing to advance knowledge on the types of E. coli O157 strains in the environment in Scotland and how these relate to strains that are transmitted through the food chain and those that lead to illness in humans.

The project demonstrated some advantages of using this highly discriminatory approach but also identified areas that require further development.

Salmonella is the second most commonly reported cause of bacterial infectious intestinal disease in Scotland after Campylobacter.

In 2013, 813 cases were reported an increase of around 12% on the previous year.

Seven foodborne outbreaks​

Last year 258 general outbreaks were reported to ObSurv, a decrease of 93 (26.5%) compared with the 351 in 2012.

ObSurv is the surveillance system for outbreaks of Infectious Intestinal Disease (IID) in Scotland.

Of the 258 outbreaks seven were mainly foodborne, this is an increase on the four mainly foodborne outbreaks in 2012 and the same as in 2011.

Three were due to Salmonella and one each to E.coli O157, L. Monocytogenes and Scombrotoxin and the other was unknown.

Salmonella Braenderup from an unknown food vehicle recorded six laboratory confirmed cases, S. Mikawasima affected 29 and S. Hofit affected from sandwiches 43 with 25 lab confirmed cases.

L. Monocytogenes sickened three people from sandwiches in a shop, E.coli affected nine (eight lab confirmed) from raw beef (predominantly burgers) and scombrotoxin had 10 ill from tuna rolls in a canteen but none of these cases were laboratory confirmed.