Aim: The purpose of the study is to assess the epidemiological situation of food poisonings and infections in Poland in 2014.
Materials and methods: The evaluation was based on the analysis of information sent to Department of Epidemiology NIPH-NIH through ROE (Pol. Rejestr Ognisk Epidemicznych)- an electronic system created for uploading, transfer and analysis of data acquired during the outbreak investigations). Additional sources for the analysis were NIZP-PZH annual bulletins (Czarkowski MP et al. “Infectious diseases and poisonings in Poland”, 2006-2014. Warsaw, NIPH-NIH and GIS).
Results: In 2014 for the first time in many years an increase in the number of infections and intoxications with bacterial etiology was observed. The number of viral foodborne infections was still increasing, which points towards this trend persisting. In 2014 a total number of 533 foodborne infections and intoxications outbreaks were reported in which 10 754 persons were exposed and 5 494 (including 1 891 children up to 14 years of age) got sick. Hospitalization was required for 1 687 patients. The most frequent etiological agent in those outbreaks were those of viral origin (among which rotavirus was the most frequent agent - 25%, 3 of outbreaks and 15.7% of cases). Salmonella spp. was responsible for 32.8 % of outbreaks and 22.6 % of cases, and in 20.1% of outbreaks no etiological agent was found. Just as in 2013 private household was the most frequent place of an outbreak (249 outbreaks), and after that- hospital (130 outbreaks). In 2014 the most frequent vehicle were cakes and desserts (25.6% of all outbreaks with known etiological agent). In 84.4% no vehicle was found. Moreover in 2014 a total number of 3 outbreaks in which more than 100 cases were reported.
Conclusions: The increase in the number of foodborne outbreaks of viral etiology shows the need of adjustment some aspects of epidemiological investigations especially such features as: laboratory conformation of etiological agent of ill persons as well as persons involved in the food processing and meals preparing and the aspect of food samples testing.