ROMANIA The Report referred to in Article 9 of Directive 2003/ 99/ EC TRENDS AND SOURCES OF ZOONOSES AND ZOONOTIC AGENTS IN HUMANS, FOODSTUFFS, ANIMALS AND FEEDINGSTUFFS IN 2006 including information on foodborne outbreaks, antimicrobial resistance in zoonotic agents and some pathogenic microbiological agents
INFORMATION ON THE REPORTING AND MONITORING SYSTEM Country: Romania Reporting Year: 2006 Romania 2006
PREFACE This report is submitted to the European Commission in accordance with Article 9 of Council Directive 2003/ 99/ EC 1. The information has also been forwarded to the European Food Safety Authority (EFSA). The report contains information on trends and sources of zoonoses and zoonotic agents in Romania during the year 2006. The information covers the occurrence of these diseases and agents in humans, animals, foodstuffs and in some cases also in feedingstuffs. In addition the report includes data on antimicrobial resistance in some zoonotic agents and commensal bacteria as well as information on epidemiological investigations of foodborne outbreaks. Complementary data on susceptible animal populations in the country is also given. The information given covers both zoonoses that are important for the public health in the whole European Community as well as zoonoses, which are relevant on the basis of the national epidemiological situation. The report describes the monitoring systems in place and the prevention and control strategies applied in the country. For some zoonoses this monitoring is based on legal requirements laid down by the Community Legislation, while for the other zoonoses national approaches are applied. The report presents the results of the examinations carried out in the reporting year. A national evaluation of the epidemiological situation, with special reference to trends and sources of zoonotic infections, is given. Whenever possible, the relevance of findings in foodstuffs and animals to zoonoses cases in humans is evaluated. The information covered by this report is used in the annual Community Summary Report on zoonoses that is published each year by EFSA. 1 Directive 2003/ 99/ EC of the European Parliament and of the Council of 12 December 2003 on the monitoring of zoonoses and zoonotic agents, amending Decision 90/ 424/ EEC and repealing Council Directive 92/ 117/ EEC, OJ L 325, 17.11.2003, p. 31 Romania 2006
LIST OF CONTENTS 1. ANIMAL POPULATIONS 1 2. INFORMATION ON SPECIFIC ZOONOSES AND ZOONOTIC AGENTS 3 2.1. SALMONELLOSIS 4 2.1.1. General evaluation of the national situation 4 2.1.2. Salmonellosis in humans 5 2.1.3. Salmonella in foodstuffs 5 2.1.4. Salmonella in animals 35 2.1.5. Salmonella in feedingstuffs 36 2.1.6. Salmonella serovars and phagetype distribution 37 2.1.7. Antimicrobial resistance in Salmonella isolates 41 2.2. CAMPYLOBACTERIOSIS 78 2.2.1. General evaluation of the national situation 78 2.2.2. Campylobacteriosis in humans 79 2.2.3. Campylobacter in foodstuffs 80 2.2.4. Campylobacter in animals 84 2.2.5. Antimicrobial resistance in Campylobacter isolates 86 2.3. LISTERIOSIS 88 2.3.1. General evaluation of the national situation 88 2.3.2. Listeriosis in humans 90 2.3.3. Listeria in foodstuffs 91 2.3.4. Listeria in animals 95 2.4. E. COLI INFECTIONS 96 2.4.1. General evaluation of the national situation 96 2.4.2. E. Coli Infections in humans 96 2.4.3. Escherichia coli, pathogenic in foodstuffs 96 2.4.4. Escherichia coli, pathogenic in animals 98 2.5. TUBERCULOSIS, MYCOBACTERIAL DISEASES 99 2.5.1. General evaluation of the national situation 99 2.5.2. Tuberculosis, Mycobacterial Diseases in humans 99 2.5.3. Mycobacterium in animals 101 2.6. BRUCELLOSIS 105 2.6.1. General evaluation of the national situation 105 2.6.2. Brucellosis in humans 105 2.6.3. Brucella in foodstuffs 105 2.6.4. Brucella in animals 105 2.7. YERSINIOSIS 107 2.7.1. General evaluation of the national situation 107 2.7.2. Yersiniosis in humans 107 2.7.3. Yersinia in foodstuffs 107 2.7.4. Yersinia in animals 107 2.8. TRICHINELLOSIS 108 2.8.1. General evaluation of the national situation 108 2.8.2. Trichinellosis in humans 109 2.8.3. Trichinella in animals 112 Romania 2006
2.9. ECHINOCOCCOSIS 120 2.9.1. General evaluation of the national situation 120 2.9.2. Echinococcosis in humans 121 2.9.3. Echinococcus in animals 122 2.10. TOXOPLASMOSIS 123 2.10.1. General evaluation of the national situation 123 2.10.2. Toxoplasmosis in humans 123 2.10.3. Toxoplasma in animals 123 2.11. RABIES 124 2.11.1. General evaluation of the national situation 124 2.11.2. Lyssavirus (rabies) in animals 126 3. INFORMATION ON SPECIFIC INDICATORS OF ANTIMICROBIAL 129 RESISTANCE 3.1. ESCHERICHIA COLI, NONPATHOGENIC 130 3.1.1. General evaluation of the national situation 130 3.1.2. Antimicrobial resistance in Escherichia coli, nonpathogenic isolates 131 4. INFORMATION ON SPECIFIC MICROBIOLOGICAL AGENTS 132 5. FOODBORNE OUTBREAKS 133 Romania 2006
1. ANIMAL POPULATIONS The relevance of the findings on zoonoses and zoonotic agents has to be related to the size and nature of the animal population in the country. Romania 2006 1
Romania 2006 2
2. INFORMATION ON SPECIFIC ZOONOSES AND ZOONOTIC AGENTS Zoonoses are diseases or infections, which are naturally transmissible directly or indirectly between animals and humans. Foodstuffs serve often as vehicles of zoonotic infections. Zoonotic agents cover viruses, bacteria, fungi, parasites or other biological entities that are likely to cause zoonoses. Romania 2006 3
2.1. SALMONELLOSIS 2.1.1. General evaluation of the national situation A. General evaluation History of the disease and/ or infection in the country Salmonellas have been recognised as important pathogens, Salmonella Enteritidis and Salmonella Typhimurium have accounted for the majority of cases of human salmonellosis. Romania 2006 4
2.1.2. Salmonellosis in humans 2.1.3. Salmonella in foodstuffs A. Salmonella spp. in eggs and egg products Monitoring system Sampling strategy The Romanian Salmonella Control Programme: Sampling is compulsory for collecting and packing eggs premises and egg processing plants and it s one sample every month for raw material and trimestrial for final products (in case of laboratory findings, the frequency of the sampling will be reconsider till the cause it'identifie and eliminate). Sampling is performed by official veterinarian and veterinarian desine by compethent authority. The food business operator also performed sampling, in autocontrol programme. Frequency of the sampling Eggs at egg packing centres (foodstuff based approach) Once a month Eggs at retail Other: semestrial inspection base on unconformity or suspicion Raw material for egg products (at production plant) Once a month Egg products (at production plant and at retail) Other: trimestrial Type of specimen taken Eggs at egg packing centres (foodstuff based approach) Other: surface of egg shell and white and yolk egg Eggs at retail Other: surface of egg shell and white and yolk egg Raw material for egg products (at production plant) Other: white, yolk and mixture egg Egg products (at production plant and at retail) Egg products: diffrent Romania 2006 5
Methods of sampling (description of sampling techniques) Eggs at egg packing centres (foodstuff based approach) the final sample it s obtained in laboratory and consist of at least 25 grams Eggs at retail the final sample it s obtained in laboratory and consist of at least 25 grams Raw material for egg products (at production plant) for raw material: the final sample it s obtained in laboratory and consist of at least 25 grams Egg products (at production plant and at retail) for final products: the final sample it s obtained in laboratory and consist of at least 25 grams Definition of positive finding Eggs at egg packing centres (foodstuff based approach) Foodstuff is considered to be positive when salmonella spp is isolated from a sample Eggs at retail Foodstuff is considered to be positive when salmonella spp is isolated from a sample Raw material for egg products (at production plant) Foodstuff is considered to be positive when salmonella spp is isolated from a sample Egg products (at production plant and at retail) Foodstuff is considered to be positive when salmonella spp is isolated from a sample Diagnostic/ analytical methods used Eggs at egg packing centres (foodstuff based approach) Bacteriological method: ISO 6579:2002 Eggs at retail Bacteriological method: ISO 6579:2002 Raw material for egg products (at production plant) Bacteriological method: ISO 6579:2002 Egg products (at production plant and at retail) Bacteriological method: ISO 6579:2002 Romania 2006 6
Preventive measures in place All the preventive measures in place are at the level farm, and the details are described in the Salmonella spp in breeding floks for egg production and flocks of laying hens Control program/ mechanisms The control program/ strategies in place The Romanian Control Programme it's national programme, published in Romanian Official Journal as Order of the President of the National Sanitary Veterinary and Food Safety Aurhority no.148/ 23.12.2005. Measures in case of the positive findings After a positive laboratory finding increased sampling is carried out in units. The origin of contamination must be traced back in the all alimentary chain (if possible). Effective cleaning and disinfection of the premises and equipment are carried out and monitoring too. Notification system in place Laboratory has to notify the positive result to the regional competent authority and them they notify the food business operator. Results of the investigation See table Salmonella in eggs and egg products National evaluation of the recent situation, the trends and sources of infection Salmonella situation in eggs and egg products has been favourable. Less than 1% of the samples investigated has beed positive for Salmonella (the data included also the imports). Relevance of the findings in animals to findings in foodstuffs and to human cases (as a source of infection) Eggs and egg products is not consider to be an important source of human cases in Romania B. Salmonella spp. in broiler meat and products thereof Monitoring system Sampling strategy At slaughterhouse and cutting plant The Romanian Salmonella Control Programme: Sampling is compulsory for all slaughterhouses and cutting plant and it s one sample every month (in case of laboratory findings, the frequency of the saampling will be reconsider till the cause it's identifie and eliminate). Sampling is performed by official veterinarian and veterinarian desine by compethent authority. The food business operator also performed sampling, in autocontrol Romania 2006 7
programme. At meat processing plant Sampling is compulsory for all meat processing plant and it's one sample every semester for raw material and for every product category. (in case of laboratory findings, the frequency of the sampling will be reconsider till the cause it's identifie and eliminate). Sampling is performed by official veterinarian and veterinarian desine by compethent authority. The food business operator also performed sampling, in autocontrol programme. At retail Sampling is compulsory or is not compulsory and the decision it s based on risk analysis made it by official veterinarian on the spot, when they performe the inspections. for meat and meat products (not compulsory ): semester inspections; for restauration (resturants, catering etc not compulsory): trimestrial, semestrial inspections for supermarkets, hypermarket (not compulsory):semester inspections; In case of a nonsatisfacatory outsput of the inspections ( suspicion or non conformty ) the official veterinarian sampling from raw material, final products etc. Sampling is performed by official veterinarian and veterinarian desine by compethent authority. Frequency of the sampling At slaughterhouse and cutting plant Once a month At meat processing plant Other: semestrial At retail Other: trimistrial, semestrial Type of specimen taken At slaughterhouse and cutting plant Other: At meat processing plant Other: raw material and final products At retail Romania 2006 8
Other: raw material, final products Methods of sampling (description of sampling techniques) At slaughterhouse and cutting plant The samples should be obtained after precooling, to the end of the licking line, throw the washing technique of the carcasse in a sterile buffered peptonate water (BPW). The carcasses should be immersed in polietilene bags with 400 ml BPW/ 600 ml BPW. The all liquid obtain or only a part (at least 30 ml) it s refrigerate and sent imediately to the laboratory. At meat processing plant for raw material: the final sample it s obtained in laboratory and consist of at least 25 grams of each carcasse from the different places for final products: the final sample it s obtained in laboratory and consist of at least 25 grams of each product from the different places At retail for raw material: the final sample it s obtained in laboratory and consist of at least 25 grams of each carcasse from the different places for final products: the final sample it s obtained in laboratory and consist of at least 25 grams of each product from the different places Definition of positive finding At slaughterhouse and cutting plant Foodstuff is considered to be positive when salmonella spp is isolated from a sample At meat processing plant Foodstuff is considered to be positive when salmonella spp is isolated from a sample At retail Foodstuff is considered to be positive when salmonella spp is isolated from a sample Diagnostic/ analytical methods used At slaughterhouse and cutting plant Bacteriological method: ISO 6579:2002 At meat processing plant Bacteriological method: ISO 6579:2002 At retail Bacteriological method: ISO 6579:2002 Romania 2006 9
Preventive measures in place All the preventive measures in place are at the level farm, and the details are described in the Salmonella spp in broiler meat Control program/ mechanisms The control program/ strategies in place The Romanian Control Programme it's national programme, published in Romanian Official Journal as Order of the President of the National Sanitary Veterinary and Food Safety Aurhority no.148/ 23.12.2005. Measures in case of the positive findings or single cases After a positive laboratory finding increased sampling is carried out in units. The origin of contamination must be traced back in the all alimentary chain (if possible). Effective cleaning and disinfection of the premises and equipment are carried out and monitoring too. Notification system in place Laboratory has to notify the positive result to the regional competent authority and them they notify the food business operator. Results of the investigation See table Salmonella in broiler meat. National evaluation of the recent situation, the trends and sources of infection Salmonella situation in broiler meat has been favourable. Less than 1% of the samples investigated has beed positive for Salmonella (the data included also the imports). Relevance of the findings in animals to findings in foodstuffs and to human cases (as a source of infection) Poultry meat is not consider to be an important source of human cases in Romania. C. Salmonella spp. in turkey meat and products thereof Monitoring system Sampling strategy At slaughterhouse and cutting plant The Romanian Salmonella Control Programme: Sampling is compulsory for all slaughterhouses and cutting plant and it s one sample every month (in case of laboratory findings, the frequency of the saampling will be reconsider till the cause it'identifie and eliminate). Sampling is performed by official veterinarian and veterinarian desine by compethent authority. The food business operator also performed sampling, in autocontrol Romania 2006 10
programme At meat processing plant Sampling is compulsory for all meat processing plant and it's one sample every semester for raw material and for every product category. (in case of laboratory findings, the frequency of the sampling will be reconsider till the cause it's identifie and eliminate). Sampling is performed by official veterinarian and veterinarian desine by compethent authority. The food business operator also performed sampling, in autocontrol programme. At retail Sampling is compulsory or is not compulsory and the decision it s based on risk analysis made it by official veterinarian on the spot, when they performe the inspections. for meat and meat products (not compulsory ): semester inspections; for restauration (resturants, catering etc not compulsory): trimestrial, semestrial inspections for supermarkets, hypermarket (not compulsory):semester inspections; In case of a nonsatisfacatory outsput of the inspections ( suspicion or non conformty ) the official veterinarian sampling from raw material, final products etc. Sampling is performed by official veterinarian and veterinarian desine by compethent authority. Frequency of the sampling At slaughterhouse and cutting plant Once a month At meat processing plant Other: semestrial At retail Other: trimestrial, semestrial Type of specimen taken At slaughterhouse and cutting plant Surface of carcass At meat processing plant Other: raw material, final products At retail Romania 2006 11
Other: raw meterial, final products Methods of sampling (description of sampling techniques) At slaughterhouse and cutting plant The samples should be obtained after precooling, to the end of the licking line, throw the washing technique of the carcasse in a sterile buffered peptonate water (BPW). The carcasses should be immersed in polietilene bags with 400 ml BPW/ 600 ml BPW. The all liquid obtain or only a part (at least 30 ml) it s refrigerate and sent imediately to the laboratory. At meat processing plant for raw material: the final sample it s obtained in laboratory and consist of at least 25 grams of each carcasse from the different places for final products: the final sample it s obtained in laboratory and consist of at least 25 grams of each product from the different places At retail for raw material: the final sample it s obtained in laboratory and consist of at least 25 grams of each carcasse from the different places for final products: the final sample it s obtained in laboratory and consist of at least 25 grams of each product from the different places Definition of positive finding At slaughterhouse and cutting plant Foodstuff is considered to be positive when salmonella spp is isolated from a sample At meat processing plant Foodstuff is considered to be positive when salmonella spp is isolated from a sample At retail Foodstuff is considered to be positive when salmonella spp is isolated from a sample Diagnostic/ analytical methods used At slaughterhouse and cutting plant Bacteriological method: ISO 6579:2002 At meat processing plant Bacteriological method: ISO 6579:2002 At retail Bacteriological method: ISO 6579:2002 Romania 2006 12
Preventive measures in place All the preventive measures in place are at the level farm, and the details are described in the Salmonella spp in turkey Control program/ mechanisms The control program/ strategies in place The Romanian Control Programme it's national programme, published in Romanian Official Journal as Order of the President of the National Sanitary Veterinary and Food Safety Aurhority no.148/ 23.12.2005. Measures in case of the positive findings or single cases After a positive laboratory finding increased sampling is carried out in units. The origin of contamination must be traced back in the all alimentary chain (if possible). Effective cleaning and disinfection of the premises and equipment are carried out and monitoring too. Notification system in place Laboratory has to notify the positive result to the regional competent authority and them they notify the food business operator. Results of the investigation See table Salmonella in turkey meat. National evaluation of the recent situation, the trends and sources of infection Salmonella situation in turkey meat has been favourable. Less than 1% of the samples investigated has beed positive for Salmonella (the data included also the imports). Relevance of the findings in animals to findings in foodstuffs and to human cases (as a source of infection) Turkey meat is not consider to be an important source of human cases in Romania D. Salmonella spp. in pig meat and products thereof Monitoring system Sampling strategy At slaughterhouse and cutting plant The Romanian Salmonella Control Programme: Sampling is compulsory for all slaughterhouses and cutting plant and it s one sample every month (in case of laboratory findings, the frequency of the saampling will be reconsider till the cause it'identifie and eliminate). Sampling is performed by official veterinarian and veterinarian desine by compethent authority. The food business operator also performed sampling, in autocontrol Romania 2006 13
programme. At meat processing plant Sampling is compulsory for all meat processing plant and it's one sample every semester for raw material and for every product category. (in case of laboratory findings, the frequency of the sampling will be reconsider till the cause it's identifie and eliminate). Sampling is performed by official veterinarian and veterinarian desine by compethent authority. The food business operator also performed sampling, in autocontrol programme. At retail Sampling is compulsory or is not compulsory and the decision it s based on risk analysis made it by official veterinarian on the spot, when they performe the inspections. for meat and meat products (not compulsory ): semester inspections; for restauration (resturants, catering etc not compulsory): trimestrial, semestrial inspections for supermarkets, hypermarket (not compulsory):semester inspections; In case of a nonsatisfacatory outsput of the inspections ( suspicion or non conformty ) the official veterinarian sampling from raw material, final products etc. Sampling is performed by official veterinarian and veterinarian desine by compethent authority. Frequency of the sampling At slaughterhouse and cutting plant Once a month At meat processing plant Other: semester At retail Other: trimestrial, semestrial inspections Type of specimen taken At slaughterhouse and cutting plant Surface of carcass At meat processing plant Meat products: diffrent sortiments depends of unit At retail Romania 2006 14
Other: all kind: carcass surface, fresh meat, Methods of sampling (description of sampling techniques) At slaughterhouse and cutting plant A sample consist of 3 superficial tissue sampling and it's representing a total of 300 cm square, which should be obtained from the carcass after dressing but before chilling commences (pieces of tissue may be obtained using a sterile knife by cutting a slice (square form) of 100 cm square and thickness 11.3 cm, from the following sites belly, jowl or cheek and hind limb external ham). Each sample must be placed aseptically into a plastic bag, identify, and transferred to the laboratory in refrigerated conditiones. At meat processing plant for raw material:a sample consist of 3 superficial tissue sampling and it's representing a total of 300 cm square, which should be obtained from the carcass after dressing but before chilling commences (pieces of tissue may be obtained using a sterile knife by cutting a slice (square form) of 100 cm square and thickness 11.3 cm, from the following sites belly, jowl or cheek and hind limb external ham). Each sample must be placed aseptically into a plastic bag, identify, and transferred to the laboratory in refrigerated conditiones. for final products: the final sample it s obtained in laboratory and consist of at least 25 grams of each product from the different places At retail for raw material:a sample consist of 3 superficial tissue sampling and it's representing a total of 300 cm square, which should be obtained from the carcass after dressing but before chilling commences (pieces of tissue may be obtained using a sterile knife by cutting a slice (square form) of 100 cm square and thickness 11.3 cm, from the following sites belly, jowl or cheek and hind limb external ham). Each sample must be placed aseptically into a plastic bag, identify, and transferred to the laboratory in refrigerated conditiones. for final products: the final sample it s obtained in laboratory and consist of at least 25 grams of each product from the different places Definition of positive finding At slaughterhouse and cutting plant Foodstuff is considered to be positive when salmonella spp is isolated from a sample At meat processing plant Foodstuff is considered to be positive when salmonella spp is isolated from a sample At retail Foodstuff is considered to be positive when salmonella spp is isolated from a sample Romania 2006 15
Diagnostic/ analytical methods used At slaughterhouse and cutting plant Bacteriological method: ISO 6579:2002 At meat processing plant Bacteriological method: ISO 6579:2002 At retail Bacteriological method: ISO 6579:2002 Preventive measures in place All the preventive measures in place are at the level farm, and the details are described in the Salmonella spp in pigs Control program/ mechanisms The control program/ strategies in place The Romanian Control Programme it's national programme, published in Romanian Official Journal as Order of the President of the National Sanitary Veterinary and Food Safety Aurhority no.148/ 23.12.2005. Measures in case of the positive findings or single cases After a positive laboratory finding increased sampling is carried out in units. The origin of contamination must be traced back in the all alimentary chain (if possible). Effective cleaning and disinfection of the premises and equipment are carried out and monitoring too. Notification system in place Laboratory has to notify the positive result to the regional competent authority and them they notify the food business operator. Results of the investigation See table Salmonella in pig meat. National evaluation of the recent situation, the trends and sources of infection Salmonella situation in domestic pigs meat has been favourable. Less than 1% of the samples investigated has beed positive for Salmonella (the data included also the imports). Relevance of the findings in animals to findings in foodstuffs and to human cases (as a source of infection) Pig meat is not consider to be an important source of human cases in Romania. E. Salmonella spp. in bovine meat and products thereof Romania 2006 16
Monitoring system Sampling strategy At slaughterhouse and cutting plant The Romanian Salmonella Control Programme: Sampling is compulsory for all slaughterhouses and cutting plant and it s one sample every month (in case of laboratory findings, the frequency of the sampling will be reconsider till the cause it's identifie and eliminate). Sampling is performed by official veterinarian and veterinarian desine by compethent authority. The food business operator also performed sampling, in autocontrol programme. At meat processing plant Sampling is compulsory for all meat processing plant and it's one sample every semester for raw material and for every product category. (in case of laboratory findings, the frequency of the sampling will be reconsider till the cause it's identifie and eliminate). Sampling is performed by official veterinarian and veterinarian desine by compethent authority. The food business operator also performed sampling, in autocontrol programme At retail Sampling is compulsory or is not compulsory and the decision it s based on risk analysis made it by official veterinarian on the spot, when they performe the inspections. for meat and meat products (not compulsory ): semester inspections; for restauration (resturants, catering etc not compulsory): trimestrial, semestrial inspections for supermarkets, hypermarket (not compulsory):semester inspections; In case of a nonsatisfacatory outsput of the inspections ( suspicion or non conformity ) the official veterinarian sampling from raw material, final products etc. Sampling is performed by official veterinarian and veterinarian desine by compethent authority. Frequency of the sampling At slaughterhouse and cutting plant Once a month At meat processing plant Other: semestrial At retail Other: trimestrial, semestrial Romania 2006 17
Type of specimen taken At slaughterhouse and cutting plant Other: surface of tha carcass (destructive mehod) At meat processing plant Other: raw material, final products At retail Other: raw material, final products Methods of sampling (description of sampling techniques) At slaughterhouse and cutting plant A sample consist of 3 superficial tissue sampling and it's representing a total of 300 cm square, which should be obtained from the carcass after dressing but before chilling commences (pieces of tissue may be obtained using a sterile knife by cutting a slice (square form) of 100 cm square and thickness 11.3 cm, from the following sites flank, brisket and rump). Each sample must be placed aseptically into a plastic bag, identify, and transferred to the laboratory in refrigerated conditiones. At meat processing plant for raw material: a sample consist of 3 superficial tissue sampling and it's representing a total of 300 cm square, which should be obtained from the carcass after dressing but before chilling commences (pieces of tissue may be obtained using a sterile knife by cutting a slice (square form) of 100 cm square and thickness 11.3 cm, from the following sites flank, brisket and rump). Each sample must be placed aseptically into a plastic bag, identify, and transferred to the laboratory in refrigerated conditiones. for final products: the final sample it s obtained in laboratory and consist of at least 25 grams of each product from the different places At retail for final products: the final sample it s obtained in laboratory and consist of at least 25 grams of each product from the different places Definition of positive finding At slaughterhouse and cutting plant Foodstuff is considered to be positive when salmonella spp is isolated from a sample At meat processing plant Foodstuff is considered to be positive when salmonella spp is isolated from a sample Romania 2006 18
At retail Foodstuff is considered to be positive when salmonella spp is isolated from a sample Diagnostic/ analytical methods used At slaughterhouse and cutting plant Bacteriological method: ISO 6579:2002 At meat processing plant Bacteriological method: ISO 6579:2002 At retail Bacteriological method: ISO 6579:2002 Preventive measures in place All the preventive measures in place are at the level farm, and the details are described in the Salmonella spp in bovine Control program/ mechanisms The control program/ strategies in place The Romanian Control Programme it's national programme, published in Romanian Official Journal as Order of the President of the National Sanitary Veterinary and Food Safety Aurhority no.148/ 23.12.2005. Measures in case of the positive findings or single cases After a positive laboratory finding increased sampling is carried out in units. The origin of contamination must be traced back in the all alimentary chain (if possible). Effective cleaning and disinfection of the premises and equipment are carried out and monitoring too. Notification system in place Laboratory has to notify the positive result to the regional competent authority and them they notify the food business operator. Results of the investigation See table Salmonella in bovine meat. National evaluation of the recent situation, the trends and sources of infection Salmonella situation in domestic bovine meat has been favourable. Less than 1% of the samples investigated has beed positive for Salmonella (the data included also the imports). Relevance of the findings in animals to findings in foodstuffs and to human cases (as a source of infection) Romania 2006 19
Bovine meat is not consider to be an important source of human cases in Romania Romania 2006 20
Table Salmonella in poultry meat and products thereof (Part A) Source of information Sampling unit Sample weight Units tested Total units positive for Salmonella S. Enteritidis S. Typhimurium Salmonella spp., unspecified S. Accra S. Give S. Glostrup S. Tennessee S. Virchow S. Bareilly S. Bredeney S. Concord S. Derby S. Heidelberg S. Hadar S. Simi Meat from broilers (Gallus gallus) fresh Regional Labs minced meat intended to be eaten cooked Regional Labs meat preparation intended to be eaten cooked Regional Labs meat products raw but intended to be eaten cooked Regional Labs cooked, readytoeat Regional Labs mechanically separated meat (MSM) Regional Labs Meat from turkey fresh Regional Labs minced meat intended to be eaten cooked Regional Labs single 25 g 8137 30 13 0 0 0 0 1 0 0 0 0 1 0 1 9 0 single 25 g 181 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 g 1247 24 0 0 0 0 0 0 1 0 0 0 0 0 1 19 0 single 25 g 388 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 g 1104 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 g 117 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 g 92 3 1 0 0 0 0 0 0 1 0 0 0 0 0 0 0 single 25 g 18 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Romania 2006 21
meat preparation intended to be eaten cooked Regional Labs single 25 g meat products raw but intended to be eaten cooked Regional Labs cooked, readytoeat Regional Labs mechanically separated meat (MSM) Regional Labs Meat from duck Regional Labs Meat from geese Regional Labs Meat from other poultry species at game handling establishment to be exported Surveillance official controls (other than control and eradication programmes) official sampling convenient sampling single 25 g 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 g 42 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 g 74 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 g 19 3 3 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 g 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Regional Lab single 25 g 6 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Romania 2006 22
Table Salmonella in poultry meat and products thereof (Part B) Not typeable S. Infantis S. Kentucky S. London S. Lomita S. Reading S. Newport S. Norwich S. Manchester S. Menden S. Saintpaul Meat from broilers (Gallus gallus) 1 0 1 0 1 0 0 0 0 1 1 fresh minced meat 0 0 0 0 0 0 0 0 0 0 0 intended to be eaten cooked meat preparation 1 0 2 0 0 0 0 0 0 0 0 intended to be eaten cooked meat products raw but intended to be eaten cooked 0 0 0 0 0 0 0 0 0 0 0 cooked, readytoeat 0 0 0 0 0 0 0 0 0 0 0 mechanically separated meat (MSM) Meat from turkey 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 0 0 0 0 0 fresh minced meat 0 0 0 0 0 0 0 0 0 0 0 intended to be eaten cooked meat preparation intended to be eaten cooked meat products raw but intended to be eaten cooked 0 0 0 0 0 0 0 0 0 0 0 Romania 2006 23
cooked, readytoeat 0 0 0 0 0 0 0 0 0 0 0 mechanically separated meat (MSM) 0 0 0 0 0 0 0 0 0 0 0 Meat from duck 0 0 0 0 0 0 0 0 0 0 0 Meat from geese 0 0 0 0 0 0 0 0 0 0 0 Meat from other poultry species at game handling establishment to be exported Surveillance official controls (other than control and eradication programmes) official sampling convenient sampling 0 0 0 0 0 0 0 0 0 0 0 Romania 2006 24
Table Salmonella spp. in milk and dairy products Source of information Sampling unit Sample weight Units tested Total units positive for Salmonella S. Enteritidis S. Typhimurium Salmonella spp., unspecified Milk, cows' raw Regional lab single 25 gr 4326 0 0 0 0 intended for direct human consumption Regional lab single 25 gr 231 0 0 0 0 raw milk for manufacture intended for manufacture of raw or low heattreated products intended for manufacture of pasteurised/ UHT products pasteurised milk Regional lab single 25 gr 547 0 0 0 0 Regional lab single 25 gr 573 0 0 0 0 Regional lab single 25 gr 540 0 0 0 0 Milk, goats' Regional lab single 25 gr 3 0 0 0 0 raw raw milk for manufacture intended for manufacture of raw or low heattreated products intended for manufacture of pasteurised/ UHT products pasteurised Regional lab single 25 gr 4 0 0 0 0 Regional lab single Regional lab single Milk, sheep's Regional lab single raw raw milk for manufacture intended for manufacture of raw or low heattreated products Regional lab single 25 g 14 0 0 0 0 Regional lab single single intended for manufacture of pasteurised/ UHT products Cheeses made from cows' milk Regional lab soft and semisoft Regional lab single 25gr 1215 0 0 0 0 Regional lab single 25 gr 757 0 0 0 0 made from raw or low heattreated milk made from pasteurised milk Cheeses made from goats' milk Regional lab single Regional lab single 25 gr 4692 0 0 0 0 Romania 2006 25
soft and semisoft Regional lab single 25 gr 10 0 0 0 0 made from raw or low heattreated milk Regional lab single 25 gr 480 0 0 0 0 Regional lab single made from pasteurised milk 25 gr 214 0 0 0 0 Cheeses made from sheep's Regional lab single milk soft and semisoft Regional lab single 25 gr 10 0 0 0 0 made from raw or low heattreated milk made from pasteurised milk Dairy products (excluding cheeses) Regional lab single 25 gr 480 0 0 0 0 Regional lab single 25 gr 214 0 0 0 0 butter made from raw or low heattreated milk Regional lab single 25 gr 304 0 0 0 0 cream made from raw or low heattreated milk Regional lab single 25 gr 543 0 0 0 0 Regional lab single milk powder and whey powder 25 gr 305 0 0 0 0 Regional lab single 25 gr 488 0 0 0 0 icecream Romania 2006 26
Table Salmonella in red meat and products thereof (Part A) Source of information Sampling unit Sample weight Units tested Total units positive for Salmonella S. Enteritidis S. Typhimurium Salmonella spp., unspecified S. Simi S. Reading S. Saintpaul S. Infantis S. Newport S. Kentucky S. Heidelberg S. Derby S. Bredeney S. Concord S. Lomita S. Glostrup Meat from pig fresh Regional labs minced meat intended to be eaten raw Regional labs intended to be eaten cooked Regional labs meat preparation intended to be eaten raw Regional labs intended to be eaten cooked Regional labs meat products raw but intended to be eaten cooked Regional labs cooked, readytoeat Regional labs mechanically separated meat (MSM) Regional labs single 25 gr 8419 17 2 1 0 0 0 1 1 0 1 1 8 0 0 0 0 single 25 gr 16 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 gr 2550 14 0 1 0 0 0 1 0 0 0 1 5 1 0 0 0 single 25 gr 123 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 gr 1080 16 1 0 0 0 0 0 2 0 0 1 10 1 0 0 0 single 25 gr 1138 1 0 0 0 0 0 0 0 0 0 0 1 0 0 0 0 single 25 gr 8845 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single Meat from bovine animals fresh Regional labs single 25 gr 3133 6 1 0 0 0 1 1 1 0 0 0 2 0 0 0 0 Romania 2006 27
minced meat intended to be eaten raw Regional labs intended to be eaten cooked Regional labs single 25 gr 72 0 0 0 0 meat preparation intended to be eaten raw Regional labs intended to be eaten cooked Regional labs single 25 gr 910 2 0 0 0 0 0 0 0 0 0 0 2 0 0 0 0 single meat products raw but intended to be eaten cooked Regional labs cooked, readytoeat Regional labs mechanically separated meat (MSM) Regional labs single 25 gr 486 2 0 0 0 0 0 0 0 0 0 0 2 0 0 0 0 single 25 gr 314 0 0 0 0 single 25 gr 1106 0 0 0 0 single Meat from sheep fresh Regional labs minced meat Regional labs single 25 gr 37 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single Meat from horse fresh Regional labs minced meat Regional labs Other products of animal origin gelatin and collagen Regional labs single single 25 gr 115 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 37 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Romania 2006 28
Table Salmonella in red meat and products thereof (Part B) S. Tennessee S. London S. Give S. Hadar S. Menden S. Virchow S. Bareilly S. Manchester S. Norwich Not typeable Meat from pig 0 0 1 0 0 0 0 0 0 1 fresh minced meat 0 0 0 0 0 0 0 0 0 0 intended to be eaten raw intended to be eaten cooked 0 2 0 0 0 0 0 1 1 1 meat preparation intended to be eaten raw 0 0 0 0 0 0 0 0 0 0 intended to be eaten cooked 0 1 0 0 0 0 0 0 0 0 meat products raw but intended to be eaten cooked 0 0 0 0 0 0 0 0 0 0 cooked, readytoeat 0 0 0 0 0 0 0 0 0 0 mechanically separated meat (MSM) Meat from bovine animals 0 0 0 0 0 0 0 0 0 0 fresh minced meat intended to be eaten raw intended to be eaten cooked 0 0 0 0 0 0 0 0 0 0 meat preparation intended to be eaten raw Romania 2006 29
intended to be eaten cooked 0 0 0 0 0 0 meat products raw but intended to be eaten cooked cooked, readytoeat mechanically separated meat (MSM) Meat from sheep fresh 0 0 0 0 0 0 0 0 0 0 minced meat Meat from horse fresh minced meat 0 0 0 0 0 0 0 0 0 0 Other products of animal origin gelatin and collagen 0 0 0 0 0 0 0 0 0 0 Romania 2006 30
Table Salmonella spp. in other food (Part A) Source of information Sampling unit Sample weight Units tested Total units positive for Salmonella S. Enteritidis S. Typhimurium Salmonella spp., unspecified S. Hadar S. Norwich S. London S. Concord S. Give S. Heidelberg S. Bredeney S. Lomita S. Infantis S. Tennessee S. Virchow S. Simi Eggs table eggs at packing centre Regional lab at retail Regional lab raw material (liquid egg) for egg products Regional lab Egg products Regional lab Fishery products (1) Regional lab Crustaceans Regional lab single 25 gr 1295 2 2 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 gr 204 1 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 single single 25 gr 528 3 2 1 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 gr 2100 1 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 single unspecified cooked Regional lab raw Regional lab Molluscan shellfish Regional lab cooked Regional lab raw Regional lab single single 25 gr 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single single 25 gr 34 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 gr 5 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Romania 2006 31
Live bivalve molluscs Regional lab Infant formula dried intended for infants below 6 months Foodstuffs intended for special nutritional uses dried dietary foods for special medical purposes intended for infants below 6 months Regional lab single 25 gr 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single Regional lab Fishery products, unspecified raw frozen at retail imported Surveillance official controls (other than control and eradication programmes) official sampling convenient sampling Regional lab single 25 gr 84 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 single 25 gr 111 0 0 0 0 Sweets (2) single 25 gr 93 4 1 0 0 0 0 0 0 0 0 0 0 0 0 0 1 (1) : Fish and fishery products, fish minced meat, fish eggs, cans etc (2) : Not available data about tested units Romania 2006 32
Table Salmonella spp. in other food (Part B) S. Derby S. Bareilly Not typeable S. Reading S. Saintpaul S. Manchester S. Newport S. Kentucky S. Menden S. Glostrup Eggs table eggs at packing centre 0 0 0 0 0 0 0 0 0 0 at retail 0 0 0 0 0 0 0 0 0 0 raw material (liquid egg) for egg products Egg products 0 0 0 0 0 0 0 0 0 0 Fishery products (1) 0 0 0 0 0 0 0 0 0 0 Crustaceans unspecified cooked raw 0 0 0 0 0 0 0 0 0 0 Molluscan shellfish cooked 0 0 0 0 0 0 0 0 0 0 raw 0 0 0 0 0 0 0 0 0 0 Live bivalve molluscs 0 0 0 0 0 0 0 0 0 0 Infant formula dried intended for infants below 6 months Foodstuffs intended for special nutritional uses Romania 2006 33
dried dietary foods for special medical purposes intended for infants below 6 months Fishery products, unspecified raw frozen at retail imported 0 0 0 0 0 0 0 0 0 0 Surveillance official controls (other than control and eradication programmes) official sampling convenient sampling Sweets (2) 0 2 0 0 0 0 0 0 0 0 (1) : Fish and fishery products, fish minced meat, fish eggs, cans etc (2) : Not available data about tested units Romania 2006 34
2.1.4. Salmonella in animals Table Salmonella in other animals Source of information Sampling unit Units tested Total units positive for Salmonella S. Enteritidis S. Typhimurium Salmonella spp., unspecified S. Choleraesuis S. Bredeney S. Norwich S. Abortusovis S. Virchow S. Nigeria S. 1,13,23:i: S. Agona S. Taksony S. group D S. Saintpaul S. Montevideo S. Concord Cattle (bovine animals) calves (under 1 year) flock 8 6 3 2 2 adult cattle over 2 years flock 5 3 2 4 Sheep flock 30 26 2 43 1 Pigs flock 37 29 1 3 28 1 30 1 2 1 1 2 Romania 2006 35
2.1.5. Salmonella in feedingstuffs Romania 2006 36
2.1.6. Salmonella serovars and phagetype distribution The methods of collecting, isolating and testing of the Salmonella isolates are described in the chapters above respectively for each animal species, foodstuffs and humans. The serotype and phagetype distributions can be used to investigate the sources of the Salmonella infections in humans. Findings of same serovars and phagetypes in human cases and in foodstuffs or animals may indicate that the food category or animal species in question serves as a source of human infections. However as information is not available from all potential sources of infections, conclusions have to be drawn with caution. Romania 2006 37
Table Salmonella serovars in food Meat from bovine animals Meat from pig Meat from broilers (Gallus gallus) Other poultry Other products of animal origin Serovars Sources of isolates (*) M C M C M C M C M C Number of isolates in the laboratory (1) N= 10 0 48 0 54 0 6 0 11 0 Number of isolates serotyped (2) N= 10 0 48 0 54 0 6 0 11 0 Number of isolates per type S. Bareilly 0 0 0 0 0 0 0 0 2 0 S. Bredeney 0 0 2 0 0 0 0 0 0 0 S. Concord 0 0 0 0 1 0 0 0 0 0 S. Derby 4 0 25 0 0 0 0 0 0 0 S. Enteritidis 1 0 3 0 13 0 4 0 5 0 S. Give 0 0 1 0 0 0 0 0 0 0 S. Glostrup 0 0 0 0 1 0 0 0 0 0 S. Hadar 0 0 0 0 29 0 0 0 0 0 S. Heidelberg 0 0 3 0 2 0 0 0 0 0 S. Infantis 1 0 3 0 0 0 0 0 0 0 S. Kentucky 1 0 1 0 3 0 0 0 0 0 S. Lomita 0 0 0 0 1 0 1 0 0 0 S. London 0 0 3 0 0 0 0 0 0 0 S. Manchester 0 0 1 0 0 0 0 0 0 0 Romania 2006 38
S. Menden 0 0 0 0 1 0 0 0 0 0 S. Newport 1 0 0 0 0 0 0 0 0 0 S. Norwich 0 0 1 0 0 0 0 0 0 0 S. Reading 1 0 0 0 0 0 0 0 0 0 S. Saintpaul 1 0 2 0 1 0 0 0 0 0 S. Simi 0 0 0 0 0 0 0 0 1 0 S. Tennessee 0 0 0 0 1 0 0 0 0 0 S. Typhimurium 0 0 2 0 0 0 0 0 2 0 S. Virchow 0 0 0 0 0 0 1 0 1 0 Not typeable 0 0 1 0 1 0 0 0 0 0 (1) : N=129 (2) : N = 129 Footnote (*) M : Monitoring, C : Clinical Romania 2006 39
Table S. Enteritidis phagetypes in animals Cattle (bovine animals) Phagetype Sources of isolates (*) M C M C M C M C Pigs Gallus gallus (fowl) Other poultry Number of isolates in the laboratory N= Number of isolates phagetyped N= 0 0 0 0 0 0 0 0 Number of isolates per type Other Footnote (*) M : Monitoring, C : Clinical Romania 2006 40
2.1.7. Antimicrobial resistance in Salmonella isolates Antimicrobial resistance is the ability of certain microorganisms to survive or grow in the presence of a given concentration of antimicrobial agent that usually would kill or inhibit the microorganism species in question. Antimicrobial resistant Salmonella strains may be transferred from animals or foodstuffs to humans. A. Antimicrobial resistance in Salmonella in foodstuff derived from cattle Sampling strategy used in monitoring Frequency of the sampling Samples originate from the Romanian National Programme Type of specimen taken Details of sampling are described in the text Salmonella ssp in bovine meat and products thereof Methods of sampling (description of sampling techniques) Methods of sampling are described in the text Salmonella ssp in bovine meat and products thereof Procedures for the selection of isolates for antimicrobial testing One isolate from each positive batch was included Methods used for collecting data Isolates were collected from regional laboratories and tested in Cantacuzino C. Institute. Laboratory methodology used for identification of the microbial isolates Bacteriological method: SR ISO 6579:2002 Laboratory used for detection for resistance Antimicrobials included in monitoring The method used it's disc diffusion; testing performed according to NCCLS document. Quality control according to the NCCLS standards. Breakpoints used in testing Epidemiological cutoff values, based on microbiological distributions, were used, Preventive measures in place All the preventive measures in place are at the level farm and the details are described in the Salmonella spp in cattle. Romania 2006 41
Control program/ mechanisms The control program/ strategies in place The Romanian Control Programme it's a national programme, published in Romanian Official Journal as Order of the President of the National Sanitary Veterinary and Food Safety Authority no.148/ 23.12.2005 and the susceptibilitz testing of salmonella is a part of the programme. Measures in case of the positive findings or single cases After a positive laboratory finding increased sampling is carried out in the cutting plant. The origin of contamination must be traced back to the slaughterhouse and farm or farms (if possible).effective cleaning and disinfection of the premises and equipment are carried out and monitoring too. Notification system in place Laboratory has to notify the positive result to the regional competent authority and them they notify the food business operator. Results of the investigation For Salmonella in foodstuff derived from cattle we have no available data. We tested for antimicrobial resistance for all Salmonella strains (129) isolated from mentioned foods (10 strains from beef meat, 48 strains from pork meat, 54 strains from broiler meat, 6 strains from poultry meat and 11 strains from other products of animal origin. The results of antimicrobial resistance testing are presented bellow: Tetracycline 67.51% resistent strains; 32.49% sensible strains. Nalidixic Acid 52.51% resistent strains; 47.79% sensible strains. Enrofloxacin 42.19% resistent strains; 57.81% sensible strains. Cyprofloxacin 30.09% resistent strains; 69.91% sensible strains. Sulbactam Ampicyline 28.15% resistent strains; 71.85% sensible strains. AmpicylineNorfloxacin 27.19% resistent strains; 72.81% sensible strains. Trimetoprim/ trimetroprimsulfametoxazol 28.51% resistent strains; 71.49 % sensible strains. Cloramfenicol 4.76% resistent strains; 95.24% sensible strains. Kanamycine 66.66% resistent strains; 33.33% sensible strains. Streptomycine 88.33% resistent strains; 11.67% sensible strains. Cefotaxim 2.81% resistent strains; 97.19% sensible strains. National evaluation of the recent situation, the trends and sources of infection Romania 2006 42