In 2024, 62,481 people were reported ill in connection with food-borne outbreaks in the EU. These cases are caused by disease-causing microorganisms in foods such as eggs, meat and ready meals, and the most vulnerable groups are particularly affected, even though many of the illnesses can be prevented. Among food-borne diseases, listeria stands out as relatively rare but often associated with very severe outcomes.
This is shown in the annual zoonoses report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC). Zoonoses are diseases that can be transmitted from animals and food to humans.
Listeria can cause severe illness
Listeria is a food-borne infection that, despite relatively few cases, often leads to severe illness. In the period 2020-2024, there was an increasing trend in Listeria infections, and in 2024, Listeria monocytogenes accounted for the highest share of both hospitalisations and deaths among all reported food-borne infections in the EU. Around seven in ten infected individuals required hospital treatment, and approximately one in twelve died. The disease primarily affects older people, pregnant women and those with weakened immune systems.
According to EFSA and ECDC, the trend may be linked to, among other factors:
- an ageing population in Europe
- changing dietary habits, including increased consumption of ready meals and other ready-to-eat products
- inappropriate storage and handling of food at home
In several product categories, no samples exceeded the EU limit, while in others the share was up to 3%. Overall, contamination levels in ready to eat foods are therefore low. Fermented sausages were the product type in which listeria was most often found above the limit.
More food-borne outbreaks, but fewer deaths
Across the EU, 6,558 food-borne outbreaks were recorded in 2024, an increase of 14.5% compared with 2023. The outbreaks resulted in 62,481 illnesses, 3,336 hospitalisations and 53 deaths. The number of illnesses increased by 19.7%, while the number of deaths fell by 18.5%.
The most frequently identified causes of outbreaks were salmonella, norovirus and campylobacter.
In the report, the combination of salmonella and “eggs and egg products” is the most common source linked to both outbreaks and hospitalisations in EU.
Most food-borne illness can be prevented
The report underlines that the vast majority of food-borne infections can be prevented through safe production, handling throughout the food chain and good kitchen hygiene.
EFSA and ECDC recommend, among other measures, that consumers:
- keep refrigerator temperatures at 5°C or below
- eat foods and ready meals before the use-by date
- cook meat and poultry thoroughly
- wash hands, knives and surfaces after handling raw foods
- keep raw and cooked foods separate
Vulnerable groups such as older people, pregnant women and those with weakened immune systems should also take extra care with certain risk products, such as some ready-to-eat foods, unpasteurised milk and soft cheeses made from it.
