France reported the most outbreaks in Europe with more than 2,000 in 2024 while the Netherlands also had more than 1,000 outbreaks, according to recently released statistics.
There were more foodborne outbreaks, patients, and hospitalizations across the EU than in 2023, although the number of deaths decreased. Overall, 6,558 outbreaks, 62,481 patients, 3,336 hospitalizations and 53 deaths were recorded for 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 member states in 2024.
A report published by the European Food Safety Authority (EFSA) and European Centre for Disease Prevention and Control (ECDC) showed an increase in outbreaks for 18 member states, while there was a decrease in seven nations. The biggest waterborne event had 851 cases and was a norovirus outbreak in Spain.
Salmonella dominates outbreaks
France had more than 2,060 outbreaks, Netherlands reported 1,178, Spain had 805, and Belgium had 776. A total of 65 very large outbreaks with more than 100 patients each were reported.
Salmonella was identified in 1,238 outbreaks and was associated with the highest number of hospitalizations. Poland reported 283 outbreaks, France had 266, Spain had 240, and Slovakia had 132. Salmonella in egg products was the top pathogen/food vehicle followed by Salmonella in mixed food.
A total of 32 serovars were 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 most patients while Listeria monocytogenes caused 17 deaths in 38 outbreaks.
Ten countries reported 22 outbreaks as part of multi-country events in 2024. Twenty were caused by Salmonella while Hepatitis A and Yersinia were behind one each.
Outbreak location and contributing factors
The agent was unknown in more than 40 percent of outbreaks with the Netherlands and Belgium the main 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 linked to 148 incidents, Bacillus cereus to 127, Clostridium perfringens to 65, and Clostridium botulinum to 10.
Cryptosporidium was the top parasite behind outbreaks with 22. Histamine and scombrotoxin caused 56 outbreaks, while marine biotoxins caused 29 and mushrooms caused 26. Eight incidents were because of atropine and two were traced to lectins.
Cross-contamination and unprocessed contaminated ingredients were the most commonly reported contributory factors in strong-evidence outbreaks. This was followed by inadequate heat treatment and an infected food handler.
Restaurants or cafes or pubs or bars or hotels or catering services, multiple places of exposure in one country, school or kindergarten and canteen or workplace catering were the sites associated with the most cases.