Brotes de transmisión alimentaria. Red Nacional de Vigilancia Epidemiológica. 2012-2020

Abstract

[ES] Las enfermedades transmitidas por alimentos y agua tienen gran potencial para originar brotes, de distinta gravedad en función del agente etiológico implicado y, dependiendo de su distribución, pueden afectar aun número elevado de individuos en diversos ámbitos, siendo por ello un problema de salud pública. Estos brotes se notifican a la Red Nacional de Vigilancia Epidemiológica. Durante el periodo 2012-2020 se notificaron a nivel nacional 5.364 brotes de transmisión alimentaria (delos que 157 se vincularon al consumo de agua), afectando a un total de59.308 personas, con 4.252 hospitalizaciones y 51 defunciones. Se identificó el agente causal en el 62% de los brotes, predominando Salmonella spp., seguido a gran distancia por la histamina y Norovirus, mientras que la mayor letalidad se detectó en la intoxicación por setas y la infección por Listeria monocytogenes. El periodo con mayor notificación de brotes comprende los meses de verano, y los alimentos implicados con mayor frecuencia fueron los ovoproductos.

[EN] Food and water-borne diseases have the potential to cause outbreaks, with different severity depending on the agent involved and, according to the distribution of the food, can affect a large number of people indifferent settings; being these outbreaks a public health problem. These outbreaks are reported to the Spanish Epidemiological SurveillanceNetwork. During the 2012-2020 period, 5364 food and water-borneoutbreaks were reported (of which 157 were linked to water consumption), with a total of 59308 cases, 4252 hospitalizations and 51 deaths. Theagent involved was identified in the 62% of outbreaks, being Salmonella spp., followed by a great distance by histamine and Norovirus the most frequents, while those with the higher lethality were mushroom toxins and Listeria monocytogenes. Most of the outbreaks were notified during summer. The most common vehicle were eggs and egg-derived products