Listeriosis - an analysis of human cases in the Czech Republic in 2008-2018.

AIM

The aim of our work was to summarize the most important knowledge about listeriosis in humans and to analyse available epidemiological data on this disease in the Czech Republic in 2008-2018.

METHODS

We conducted a literature search and descriptive epidemiological analysis of all human Listeria cases reported to the national surveillance system of infectious diseases (EpiDat until 2017, ISIN for 2018) in the Czech Republic in 2008-2018. For data management and analysis, MS Excel 2010 was used. The incidence maps were created using the ECDC Map Maker tool (EMMa).

RESULTS

In total, 380 cases of human listeriosis (mean annual incidence of 0.33/100 000 inhabitants) were reported in the Czech Republic in 2008-2018. The highest age specific incidence was detected in 0-year-olds (1.85/100 000) and then in persons over 60 years (mean incidence of 0.95/100 000). Altogether 222 cases were detected in men (mean incidence of 0.39/100 000) and 158 in women (mean incidence of 0.27/100 000). Geographically, the highest mean annual incidence was reported in the Moravian-Silesian Region (0.6/100 000) and Pilsen Region (0.57/100 000). As many as 96.3% of the reported cases required hospital admission. Of 81 deaths related to listeriosis, 50 were directly caused by listeriosis. The highest monthly incidence was observed in June through October and then in January.  The incidence of listeriosis in the CZ shows an oscillating trend over the last 11 years. Neither epidemics nor imported cases were reported to the national surveillance system during the study period.

CONCLUSIONS

Listeriosis cases have been on the rise in the European Union (EU) over the last years, while in the CZ, an oscillating and slightly increasing trend has been observed. Generally, cases are reported mostly in the population aged over 64 years (and especially after the age of 84). As there is no vaccine available yet against this disease, the only option is the prevention, i.e., health education of consumers in general and of the risk groups in particular, and compliance with food safety and hygiene standards in food production and handling.