Outbreaks rise past 6,550 in Europe
France has reported the highest number of outbreaks in Europe, with more than 2,000 in 2024, while the Netherlands has also recorded more than 1,000 outbreaks, according to recently released statistics.
There have been more foodborne outbreaks, patients and hospitalizations in the EU than in 2023, even though the number of deaths has fallen. A total of 6,558 outbreaks, 62,481 patients, 3,336 hospitalizations and 53 deaths were recorded in 2024, compared to 5,728 outbreaks, 52,215 cases, 2,896 hospitalizations and 65 deaths in 2023.
A total of 102 foodborne outbreaks, 1,583 illnesses, 185 hospitalizations and two deaths occurred in eight non-EU states in 2024.
A report published by the European Food Safety Authority (EFSA) and the European Center for Disease Prevention and Control (ECDC) showed an increase in outbreaks in 18 member states, while a decrease was seen in seven countries. The largest waterborne event recorded 851 cases and was a norovirus outbreak in Spain.
Salmonella dominates epidemics
France has recorded more than 2,060 outbreaks, the Netherlands 1,178, Spain 805 and Belgium 776. In total, 65 very large outbreaks, each involving more than 100 patients, have been reported.
Salmonella was identified in 1,238 outbreaks and was associated with the highest number of hospitalizations. Poland reported 283 outbreaks, France 266, Spain 240 and Slovakia 132. Salmonella in egg products was the main pathogen/food vehicle, followed by salmonella in mixed foods.
A total of 32 serotypes have been reported in outbreaks. Salmonella Enteritidis was the main one, followed by Typhimurium and monophasic Salmonella Typhimurium.
Norovirus and other caliciviruses were responsible for 631 outbreaks and the largest number of patients, while Listeria monocytogenes caused 17 deaths in 38 outbreaks.
Ten countries reported 22 outbreaks in multi-country events in 2024. Twenty were caused by Salmonella while hepatitis A and Yersinia caused one each.
Location of the outbreak and contributing factors
The agent was unknown in more than 40 percent of households, with the Netherlands and Belgium being the top reporters. Campylobacter was responsible for 314 outbreaks, Yersinia for 32, Shiga toxin-producing E. coli (STEC) for 31, Shigella for 30, and E. coli other than STEC for 26.
For bacterial toxin outbreaks, Staphylococcus aureus was associated with 148 incidents, Bacillus cereus with 127, Clostridium perfringens with 65 and Clostridium botulinum with 10.
Cryptosporidium was the main parasite causing outbreaks with 22. Histamine and scombrotoxin caused 56 outbreaks, while marine biotoxins caused 29 and fungi 26. Eight incidents were due to atropine and two were attributed to lectins.
Cross-contamination and contaminated unprocessed ingredients were the most commonly reported contributing factors in outbreaks with strong evidence. This was followed by improper heat treatment and an infected food handler.
Restaurants or cafes or pubs or bars or hotels or catering services, multiple exposure locations in the same country, school or kindergarten and canteen or workplace catering were the sites associated with the highest number of cases.
