Food-borne outbreaks (EFSA Report)

Food-borne outbreaks (extract from EFSA report)
A total of 5,550 outbreaks was reported in EU, which is at the same level as in 2008. Overall, 48,964 human cases, 4,356 hospitalisations and 46 deaths were recorded. The total number of verified outbreaks (977) increased and the variation between MSs in the numbers of reported verified outbreaks remained large.
The largest number of reported food-borne outbreaks was caused by Salmonella (31.0 % of all outbreaks), followed by viruses (18.8 %), bacterial toxins (10.1 %) and Campylobacter (6.0 %).
The most important food vehicles in the outbreaks with known causative agent were eggs and egg products (17.3 %), mixed or buffet meals (8.1 %), pig meat and products thereof (7.8 %). Eggs and egg products, and bakery products were mostly associated with S. Enteritidis outbreaks, whereas pig meat was linked to Trichinella and Salmonella outbreaks. The virus outbreaks were mainly associated with fruit, berries, vegetables and juices and other products thereof. The number of reported Salmonella outbreaks has decreased over the past three years, while the outbreaks caused by bacterial toxins increased in 2009.
In 2009, 15 waterborne outbreaks were reported in EU, and the main causative agents were Campylobacter, caliciviruses and E. coli. The largest outbreaks, involving a substantial number of human cases, were caused by the contamination of public water sources.