Campylobacter cases in Denmark has increased for the third year in a row. This year campylobacter cases have increased by a fifth of the previous numbers.
Last year, recorded numbers of the cases were around 4547 which has now increased by 18% in the current year with numbers shoring up to 5385 cases.

Cases in 2019 was attributed to Danish chicken meat which was also a registered source in five previous outbreaks. Rest were said to be sporadic spread but due to increased numbers this year, scientists are researching for the new sources to manage the spread.

The data comes from the 2019 annual report on the incidence of zoonoses by the National Food Institute, Technical University of Denmark, Statens Serum Institut and Danish Veterinary and Food Administration (Foedevarestyrelsen).

Some other reports suggested that the campylobacter cases were high in young adults which were in 20s and men than the elderly people about 85 years of age. Cases in the age group 0 to 5 was almost negligible.

In a Government data, 36% of infection in 2019 were acquired abroad. Turkey, Spain and Thailand were the list toppers in number of cases yesteryear.
During 2019, Statens Serum Institut and the Danish Veterinary and Food Administration analyzed and compared Campylobacter from patients and Danish chicken meat. Data show that cases are more often related to outbreaks than previously thought. Findings show almost one third of all patients have a Campylobacter infection that can be attributed to chicken meat.

According to a study published in Emerging infectious diseases, Many Campylobacter infections in Denmark are not sporadic and can be linked to outbreaks.

Eva Møller Nielsen, head of unit at Statens Serum Institute, said the new knowledge provides opportunities to prevent infection in Denmark.

“We are surprised that analyses of patient samples using whole genome sequencing show that the Campylobacter cases to a greater extent are part of outbreaks, which can be traced back to the same food source, and that the majority of these outbreaks can be attributed to chicken,” said Nielsen.

Industries are taking cognizance into the matter that how to cope up with the cases. Industries are devising techniques to haul and examine the quality of the products being processed and also some technology to make the food stuff production diseases free.

“Given that we in the expert group have not found one single solution to solve the problem, it is paramount that authorities, the industry and researchers have access to reliable data, which can guide efforts to reduce the incidence of illness in humans,” said Johanne Ellis-Iversen, head of research group and senior advisor at the National Food Institute.

 

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