Listeriosis in the Czech Republic and the European Union - recent situation and the risk communication
Abstract
Background: Within the European Union (EU) listeriosis is the 5th most common foodborne disease and one of the most severe zoonosis. Risk groups for invasive listeriosis are immunocompromised, HIV positive persons, pregnant women, newborns, and elderly.
Within 2009-2018 EU reports significantly increasing trend of listeriosis, especially in older than 64 years; the most common detected vehicles were mixed food, fish and fishery products, vegetables, juices, and seafood products. Reporting of the invasive listeriosis is in the most EU countries mandatory, as well as the reporting of the foodborne epidemics.
Methods: We performed literature review and the descriptive analysis of human listeriosis cases in the Czech Republic (CZ) within 2010-2019. The data were extracted from the electronic national reporting system of infectious diseases (EpiDat until 2017, ISIN since 2018).
Results: Within 2010-2019, 340 listeriosis cases were reported in the CZ (annual mean incidence 0.32/100 000 inhabitants). The highest age-specific incidence was recorded within the age group of 0 years old (2.13/ /100 000 inhabitants) and in older than 60 years (0.91/100 000 inhabitants).
By region, the highest annual specific incidence was detected in Pilsen region (0.63/100 000 inhabitants) and Moravian-Silesian region (0.59/100 000 inhabitants). By gender, in men were reported 196 cases and 144 in women; incidence 0.38/100 000 and 0.27/100 000 inhabitants respectively.
Ninety-six percent of cases were hospitalised. Altogether 70 deaths related to listeriosis were detected, of which 39 died directly for this cause (mean mortality 21%).
Neither epidemics nor imported cases were reported. The seasonal occurrence was highest in the summer months.
In last ten years the CZ observe rather stable trend of the disease. Conclusions: Listeriosis remains in the CZ and all EU one of the most severe infections.
There is no existing vaccination therefore the only possible prevention is strict compliance with good hygiene practices by food handling and avoidance of consumption of the risky food items. The key towards effective disease prevention lies according to the World Health Organization in understanding the needs of the risk groups and finding the appropriate way how to communicate identified risks with them.