Denmark: COVID factors cited in Danish foodborne illness decline

Published 2021년 7월 22일

Tridge summary

In 2020, Denmark saw a notable decrease in foodborne illnesses, according to a annual report by several institutions. The reduction in cases was largely attributed to the coronavirus pandemic, with restrictions such as travel bans and reduced doctor visits playing a significant role. The most common pathogens, Campylobacter, Salmonella, Shiga toxin-producing E. coli (STEC), and Yersinia enterocolitica, all experienced a decrease in infections by a minimum of 29% compared to the previous year. However, one exception was Yersinia enterocolitica, which saw a slight increase of 10%. The report also highlighted the presence of histamine in one batch of fishery products, although below the regulatory limit.

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Original content

The number of people diagnosed with a foodborne illness in Denmark fell sharply in 2020, according to an annual report on infections. The report by the National Food Institute, Technical University of Denmark, Statens Serum Institut (SSI) and the Danish Veterinary and Food Administration (Fødevarestyrelsen) found Coronavirus pandemic restrictions played a role in the decline. A significant reduction in travel was listed as the primary reason for the sharp decrease in patients. It was also attributed to the fact that Danish people were less likely to visit the doctor with minor illness symptoms during the lockdown. “In addition to the changes in Danes’ travel patterns and the reduced number of doctor’s visits that were bought about by the COVID-19 epidemic, the overall corona restrictions such as the closure of restaurants and canteens contributed to the decrease in registered foodborne illness cases in 2020,” said Luise Müller, an epidemiologist from SSI. A third of 5,000 Danes ...

Source: Foodsafetynews