“The number of reported human cases of listeriosis recorded a steady increase during 2019-2023, reaching the highest levels since 2007” says it allEuropean Food Safety Authority (EFSA) which has just published a dedicated report, jointly with the European Center for Disease Prevention and Control (ECDC).
Ces Listeria infectionswhich fall into the category of zoonoses (i.e. diseases caused by a virus, bacteria or parasites and transmitted to humans by animals or insects) are increasing in all European countries. But these are not the only bacteria involved.
Campylobacteriosis and salmonellosis caused by Campylobacter bacteria and Salmonella bacteria (or salmonella) remain the most common zoonotic diseases frequently encountered in Europe according to EFSA and ECDC. Between them, Listeria, Campylobacter and Salmonella (we can also add E. Coli) represent the bulk of bacteria that make us sick.
In recent months, several dramatic cases of infections caused by contaminated products have made headlines. Because the presence of pathogenic bacteria in our foods seems to reach levels summits according to the report. With the direct consequence of a greater number of sick people andhospitalisation. Because if the outbreaks of toxic infections (food infections which affect more than two people having consumed the same food) are stagnating or even slightly decreasing compared to the previous year, the number of sick increase.
“The number of human cases, hospitalizations and deaths has increased, with fatalities reaching their highest level in a decade. Salmonella remains the main cause of epidemic outbreaks, cases of infection, hospitalizations and deaths.”
More and more products contaminated by pathogenic bacteria?
How to explain this observation? EFSA makes two major assumptions:
- The aging of the population: the most fragile are in fact more likely to be contaminated (their immune defenses are less effective) but these populations are also those who risk developing the most serious forms following intoxication.
- The increase in consumption of ready-to-eat productsmore often contaminated (there are regular product recalls – for which Medisite relays – which shows that these contaminations in common products are legion). “The most recent data indicate that the proportion of samples from ready-to-eat food categories that exceed the contamination limits for Listeria monocytogenes ranges from 0.11% to 0.78%, with the highest level recorded for fermented sausages”, specifies the EFSA.
Food: good actions at home
THE food poisoningsometimes serious, should not be taken lightly. Even if in the vast majority of cases, they result in simple symptoms of gastroenteritis. When a product recall is reported, do not take the risk and return it to the store or throw it away.
At home, be sure to respect the cold chaindeadlines and to thoroughly cook products that require it (chicken, frozen steaks, etc.), clean knives, work surfaces and boards thoroughly after cutting raw meat. And if a food seems suspicious to you (smell, appearance), do not consume not.
It is also useful to know the main foods involved in food infections.
Food poisoning: what foods are most at risk?
The European report points out for each pathogen:
- Listeria : “Contaminated foods ready to be consumed, such as cold smoked salmon, meat products or even dairy products (raw milk cheeses in particular)”are the most common source of infection.
- Salmonella: “The most common sources of food poisoning by Salmonella are eggs and egg products, mixed foods and chicken meat”.
- Campylobacter : waterraw animal products or undercooked (chicken, beef or veal liver).
Health
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