According to recently published statistics, France has the highest number of outbreaks in Europe, with more than 2,000 in 2024, while the Netherlands has also reported more than 1,000 outbreaks.
The EU has seen more foodborne illness outbreaks, patients and hospitalizations than in 2023, although the number of deaths has fallen. There were a total of 6,558 outbreaks, 62,481 patients, 3,336 hospitalizations, and 53 deaths reported in 2024, compared to 5,728 outbreaks, 52,215 cases, 2,896 hospitalizations, and 65 deaths in 2023.
In 2024, a total of 102 foodborne outbreaks, 1,583 illnesses, 185 hospitalizations and two deaths occurred in eight non-EU states.
A report published by the European Food Safety Authority (EFSA) and the European Center for Disease Prevention and Control (ECDC) states: rising outbreaks in 18 Member Stateswhile seven countries saw a decline. The largest waterborne event with 851 cases was the norovirus outbreak in Spain.
Salmonella dominates outbreaks
More than 2,060 outbreaks have been reported in France, 1,178 in the Netherlands, 805 in Spain, and 776 in Belgium. In total, 65 very large outbreaks have been reported, with more than 100 patients each.
Salmonella was identified in 1,238 outbreaks and was associated with the most hospitalizations. There were 283 outbreaks in Poland, 266 in France, 240 in Spain and 132 in Slovakia. Salmonella in egg products was the main pathogen/food vector, followed by Salmonella in mixed foods.
A total of 32 serovars have been reported in outbreaks. The main disease was Salmonella Enteritidis, followed by Typhimurium and monophasic Salmonella Typhimurium.
Norovirus and other caliciviruses were responsible for 631 outbreaks and the majority of patients, while Listeria monocytogenes was responsible for 17 deaths in 38 outbreaks.
In 2024, ten countries reported 22 outbreaks in cross-country events. Twenty of them were caused by salmonella, with hepatitis A and yersinia close behind by one each.
Outbreak location and contributing factors
The agent was unknown in more than 40 percent of the outbreaks, the main sources of which were the Netherlands and Belgium. Campylobacter was the cause of 314 outbreaks, Yersinia 32, Shiga toxin-producing E. coli (STEC) 31, Shigella 30, and non-STEC E. coli 26.
In terms of bacterial toxin outbreaks, Staphylococcus aureus was associated with 148 cases, Bacillus cereus with 127, Clostridium perfringens with 65, and Clostridium botulinum with 10.
Cryptosporidium was the main parasite causing 22 outbreaks. Histamine and scombrotoxin caused 56 outbreaks, marine biotoxins caused 29, and fungi caused 26. Eight cases were associated with atropine and two with lectins.
Cross contamination and unprocessed contaminated ingredients were the most common factors contributing to convincing outbreaks. This was followed by inadequate heat treatment and an infected food handler.
Restaurants, cafes, pubs, bars, hotels or catering services, multiple points of contact in one country, schools or kindergartens, and canteens or catering establishments were the places associated with the majority of cases.
