Fewer Danes contract Salmonella infections from eggs

In 2011, 1,166 Danes were registered with a Salmonella infection, which corresponds to 21 cases per 100,000 citizens. This is the lowest number since the 1980s. Almost half of all these Salmonella infections were contracted abroad, in particular on travels to Egypt, Thailand and Turkey.

Fewer Danes contract Salmonella infections from eggs
The most frequent type of Salmonella in Danes is Salmonella Enteritidis which caused 293 cases in 2011, the lowest number of reported cases since the action plans against Salmonella were introduced in the 1990s. Historically, Salmonella Enteritidis was mainly related to eggs, but today the majority of the Salmonella Enteritidis cases, more than 70%, is attributable to travelling abroad.

"Over the years, fewer Danes have contracted Salmonella infections from eggs. This is, in part, due to Denmark's focused effort to reduce Salmonella levels in egg-laying flocks, including a ban on selling fresh eggs from Salmonella-positive egg-laying flocks. The EU has issued a similar ban. Denmark has just been given special guarantees for consumer eggs in EU, which means that Denmark can require imported eggs to be free from Salmonella," says Birgitte Helwigh, researcher at National Food Institute. 

No Salmonella cases from Danish chicken
Results from the Salmonella source account show that no Danes were infected by Salmonella from Danish chicken in 2011. This is the first time since the source account was developed at the Zoonosis Centre 17 years ago. The number of cases attributed to Danish chicken has been decreasing for several years. Since 2008, Danish legislation has required fresh chicken to be Salmonella-free.

No Salmonella outbreaks from Danish meat
There were only very few outbreaks of Salmonella in 2011 and for the first time in more than a decade, no outbreaks could be related to Danish meat. An outbreak is defined by several persons falling ill after eating the same food.

The food source causing most sporadic cases of Salmonella in 2011 was Danish pork, but the estimated proportion of the cases decreased from 16.4% in 2010 to 7.4% in 2011. The high levels in 2010 were primarily attributable to a major outbreak related to Danish pork. Imported pork accounted for 5.4% of the 2011 cases, which is similar to 2010.

Approximately 25% of all Salmonella cases could not be attributed to a specific food source. They may be caused by food not routinely monitored for Salmonella - for example, fruit and vegetables. The sources of infection could also be contact with livestock and pets.

Efforts making a difference
"For the past 20 years, Denmark has focused intensely on reducing the levels of Salmonella on the farms and at the slaughterhouses. The EU is also focusing on Salmonella and has targets for the level of Salmonella in broiler flocks and egg-laying flocks. Denmark has been below these targets for several of years. The continued effort has resulted in a decrease in the number of human salmonella cases in Denmark, which is very encouraging", says Birgitte Helwigh.