The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2014

This report of the European Food Safety Authority and the European Centre for Disease Prevention and Control presents the results of the zoonoses monitoring activities carried out in 2014 in 32 European countries (28 Member States (MS) and four non-MS). Campylobacteriosis was the most commonly reported zoonosis with an increase in confirmed human cases in the European Union (EU) since 2008. In food the occurrence of Campylobacter remained high in broiler meat. The decreasing EU trend for confirmed human salmonellosis cases since 2008 continued. More human Salmonella Enteritidis cases were reported whereas the S. Stanley cases remained, as in 2013, at a higher level compared with 2011-2012. Most MS met their Salmonella reduction targets for poultry but isolates of S. Infantis increased at EU level. In foodstuffs, the EU-level Salmonella non-compliance in fresh and processed poultry meat was rare and low, respectively. The numbers of human listeriosis cases further increased, since 2008. In ready-to-eat foods Listeria seldom exceeded the EU food safety limit. The decreasing EU trend for confirmed yersiniosis cases since 2008 continued. Positive findings for Yersinia were mainly reported in pig meat and products thereof. The number of confirmed verocytotoxigenic Escherichia coli (VTEC) infections in humans slightly decreased compared with 2013. VTEC was reported from food and animals. A total of 5,251 food-borne outbreaks, including waterborne outbreaks, were reported. Most food-borne outbreaks were caused by viruses, followed by Salmonella, bacterial toxins and Campylobacter and with unknown causative agent in 29.1% of all outbreaks. Important food vehicles in strong-evidence food-borne outbreaks were 'eggs and egg products', followed by 'mixed food' and 'crustaceans, shellfish, molluscs and products thereof'. The report further summarises trends and sources along the food chain of tuberculosis due to Mycobacterium bovis, Brucella, Trichinella, Echinococcus, Toxoplasma, rabies, Coxiella burnetii (Q fever), West Nile virus and tularaemia. (C) European Food Safety Authority and European Centre for Disease Prevention and Control, 2015