infographics
The Story of a Food Recall
How does a food safety alert work in France? What is the organizational structure? Santé publique France outlines the process—from patient consultation to the issuance of an alert—in an infographic.
Santé publique France has released surveillance data on Campylobacter infections in France for 2020, confirming the trends observed in recent years.
thematic dossier
Campylobacter infections, which are transmitted to humans primarily through undercooked contaminated meat, are a common cause of bacterial gastroenteritis in developed countries.
Campylobacter infection is one of the most common causes of bacterial gastroenteritis in developed countries. A large proportion of Campylobacter infections are asymptomatic. In symptomatic cases, the symptoms typically observed are those of acute gastroenteritis, which is usually mild and resolves spontaneously within a week. Complications associated with Campylobacter infection are rare, as are deaths (<0.1%), and occur mainly in vulnerable individuals (the elderly, immunocompromised patients).
Each year, Santé publique France publishes a comprehensive report on its website summarizing surveillance data on Campylobacter infections. This surveillance is based on the National Reference Center (CNR) for Campylobacter and Helicobacter and the mandatory reporting of foodborne illness outbreaks (TIAC).
In 2020, surveillance of Campylobacter infections confirmed the epidemiological and biological trends already observed in recent years. More specifically, the data show:
a predominance of the C. jejuni species;
a higher number of cases and incidence among children;
a predominance of infections among men, except among those aged 30 to 39;
a seasonal peak during the summer months;
high resistance to fluoroquinolones and tetracyclines, which has remained stable in recent years;
no notable increase in resistance rates for the six antibiotics routinely tested;
consumption of poultry products as the primary food (identified or suspected) identified as the source of contamination in outbreaks of foodborne illness.
The number of Campylobacter strains reported by the CNR has been increasing since 2013, the year laboratories began entering data directly online. This increase must be considered within the context of the surveillance system’s specific characteristics, as several factors—such as increased activity in network laboratories or increased ordering of stool cultures—could lead to an increase in the number of isolates and reports over time. The implementation of multiplex PCR in many laboratories has also facilitated the detection of Campylobacter in stool samples.
The public health context related to the COVID-19 pandemic does not appear to have had an impact on the surveillance data. A decrease in the number of strains compared to previous years was observed only in March–April 2020, corresponding to the period of the first lockdown. This decrease appears to reflect reduced use of healthcare services (medical consultations, laboratory tests) during this period, but could also indicate a decrease in incidence linked to public health restrictions.
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données
24 March 2022
Santé publique France reminds the public that the prevention of Campylobacter infections relies primarily on individual measures. Particular attention must be paid to hygiene recommendations in the kitchen for certain populations that may be especially susceptible to foodborne infections (the elderly, young children, immunocompromised individuals, and pregnant women).
infographics
How does a food safety alert work in France? What is the organizational structure? Santé publique France outlines the process—from patient consultation to the issuance of an alert—in an infographic.