Danish public health officials reported two outbreaks and a general increase in Campylobacter cases.
Since July, the two outbreaks of Campylobacter Jejuni have been registered at the Statens (SSI) serum. Half of patients in both outbreaks were hospitalized. Only a small proportion of cases of subminine, which means that the actual number of people who are ill in flashes are probably much higher. SSI said that outbreaks may include several hundred patients.
Campylobacter is the main cause of bacterial infections in Denmark. Since the end of July, more cases have been registered compared to the same period in previous years.
Two outbreaks have 20 and 12 patients, respectively. These patients of 19 men and 13 women. Patients from 2 to 89 years and live in different parts of the country.
Flies are studied by the National Institute of Food at the Denmark Technical University, Danish veterinary management and food management (Fèdevarestyrelsen) and SSI.
SSI is responsible for the insulators of the Campylobacter as a whole by the genome from patients, and the Danish veterinary department and food management are examining samples from products and the environment. Positive human samples are compared with any positive moments from products and the environment.
In 2024, seven out of 10 outbreaks of Campylobacter were associated with chicken meat. In total, 5546 cases were recorded, compared with 5186 in 2023.
Danish plan of action
The Campylobacter action plan, developed by the Danish management of veterinary and food authorities, industry groups and the National Enemane Institute, is aimed at reducing human infections and is focused on reducing the prevalence of bacteria in chickens and chicken meat, the main source of transmission.
“Technological achievements in recent years, including sequencing of a whole genome, provide a faster identification of both sources of infection and new preventive methods,” said Brian Lassen, senior researcher of the National Food Institute.
“At the National Food Institute DTU, our study is especially focused on the reduction of Campylobacter in organic and free flocks, although some of the methods can also be applied to ordinary herds.”
Projects of the National Food Institute are aimed at limiting Campylobacter in production and improving risk assessment. Studies vary from feed additives and cooling technologies to advanced solutions for packaging, sequencing a whole genome and machine learning to attribute the source and trash of the flash.
The action plan also includes information for consumers.
“As a consumer, you can take steps yourself to avoid Campylobacter infection. Remember that good practices of kitchen hygiene, in particular, keep raw meat separately from the products ready for use and provide carefully cooking chicken, ”said Sux quaade mèller, from Danish veterinary control and food control.
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