Surveillance of foodborne disease outbreaks associated with consumption of eggs and egg products: Spain, 2002-2003

Abstract

Foodborne disease outbreaks are a public health problem for certain population groups in Spain, because of their magnitude and severity [1]. The foods implicated in these outbreaks tend to be prepared with raw shell eggs, and Salmonella serotype Enteritidis tends to be the causative agent. In Spain, foodborne outbreaks due to consumption of eggs and egg products have not declined since 1998 [2], despite the introduction of numerous prevention measures aimed at addressing this problem. Such measures include health education [3] and making it mandatory for food catering facilities that cook and/or serve meals to replace raw shell eggs with pasteurised egg products when food is prepared without heat treatment and for immediate consumption [4].

There are a number of sources that provide information for surveillance of foodborne diseases and outbreaks in Spain. The Outbreak Reporting System (Sistema de Brotes) and the National Reference Laboratory of Spain are the most useful for outbreaks specifically linked to consumption of eggs or egg products. The Outbreak Reporting System collects epidemiological data from the regions of Spain [5]. The National Reference Laboratory shares data with other European countries via networks such as the International Surveillance Network for the Enteric Infections (Enter-net, http://www.hpa.org.uk/hpa/inter/enter-net_menu.htm). For this study, we analysed data on reported foodborne outbreaks in Spain associated with the consumption of eggs and egg products, for the period 2002 – 2003 (the most recent complete years available for both sources).