COST ACTION 920

Inventory of QMRA Studies in Europe


Data sheet

Pathogen

23 pathogens (13 bacteria, 2 viruses and 8 parasites)

Country or region

France

Transmission route

 From

food

To

 illness

Specific product(s)

 -

End-point(s)

 The number of cases, hospitalisations and deaths


Reports or publications

Bibliographic reference

InVS and AFSSA. "Morbidité et mortalité dues aux maladies infectieuses d’origine alimentaire en France". [in French] March 2004. 190 p. ISBN 2-11-093909-5

Abstract

 To better quantify the impact of food-borne diseases on health, and to set priorities for data collection, prevention and control of these diseases, we compiled and analysed information from multiple surveillance systems and other sources of information on the morbidity and mortality due to food-borne infectious diseases in mainland France in the last decade of the twentieth century.

Illness due to 23 pathogens (13 bacteria, 2 viruses and 8 parasites) were studied. The number of food-borne infections, hospitalisations and deaths, were estimated from multiple different available data sources. For each agent and illness, several estimates were derived from the different data sources using a method adapted to the nature of the available data and to the pathogen and illness under study. Estimates were ranked according to their plausibility, based on an assessment of the characteristics of the data source, comparison with foreign estimates and expert opinion. The most plausible estimates are presented as a « plausible interval » consisting of a low and high estimate.

We estimate that the pathogens under study cause approximately 238 836 ŕ 269 085 food-borne infections among which 51 269 ŕ 81 927 are caused by bacterial pathogens, principally Salmonella and Campylobacter, 70 600 by viruses, principally Norovirus and 116 517 to 116 558 by parasites, principally Toxoplasma gondii and Taenia saginata.

The total number of hospitalised cases is estimated between 10 188 and 17 771. Salmonellosis is the most frequent cause (5 691 ŕ 10 202 cases) , followed by Campylobacter infections (2 598 ŕ 3 516 cases) and Listeriosis (304 cases). Toxoplasmosis accounts for the majority of hospitalisations (426 cases) attributable to the studied parasitic infections.

The number of deaths related to food-borne infection was estimated between 228 and 691. Bacterial pathogens account for the majority (191 to 652) of these deaths of which 92 to 535 are attributable to salmonellosis, ranking as the first cause of death, and 78 to listeriosis, ranking as the second cause of death.

The above estimates have been obtained from data sources that were not necessarily designed for this purpose and therefore the margin of incertitude can be substantial for some pathogens. Nevertheless, it has been possible to derive plausible estimates for the majority of the studied infections, and to rank them according to their impact on public health. This study also identified the need for more accurate surveillance data on certain infections, such as those caused by Yersinia, Campylobacter and Norovirus.

Status

published

Availability

http://www.afssa.fr/ftp/afssa/23933-23934.pdf


Project group

Institute

InVS (National Institute for Public Health Surveillance)

Contact person

 Department of infectious diseases

Partners

  AFSSA (French Food Safety Agency)