Scientific Documents
The Community Summary Report on Food-Borne Outbreaks in The European Union in 2007
Summary 
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Report (3.1Mb)
In total, 5,609 food-borne outbreaks were reported by MSs in 2007 that is a slight decrease of 2.2% compared to 2006. Together 36.1% of the reported outbreaks were classified as verified. The verified outbreaks affected 39,727 people resulting in 3,291 hospitalisations and causing 19 deaths. In addition, the two non-MSs reported 93 food-borne outbreaks, of which 38.7% were verified and 1,475 people were affected, resulting in 55 hospitalisations and causing five deaths. France and Spain reported most (73.0%) of the verified outbreaks in the EU. There was a great variation between MSs in the numbers and proportions of verified outbreaks reported, which may reflect differences in the sensitivity and efficiency of the national systems for investigating and reporting outbreaks in place.
The causative agent was known in 74.4% of the food-borne outbreaks reported by MSs. Approximately two-thirds of the verified outbreaks were general outbreaks affecting members of more than one household, and one-third were household outbreaks. Detailed information on implicated foodstuffs (food vehicle) was reported in 68.8% of the verified outbreaks. The most common single food vehicle was eggs and egg products, responsible for 14.6% of the outbreaks. Other than private households, the most common setting of exposure to verified reported outbreaks was restaurants and cafés.
Salmonella was, as in previous years, the most commonly reported cause of food-borne outbreaks in the EU. Twenty-two MSs reported 2,201 Salmonella outbreaks of which 26.8% were verified. The 590 verified Salmonella outbreaks affected 8,922 people, resulted in 1,773 hospitalisations and caused ten deaths. S. Enteritidis was the most common serovar involved and eggs or products thereof were the most frequently implicated foodstuffs in these outbreaks.
Food-borne viruses, mainly calicivirus (including norovirus), were reported as the second most common known cause of food-borne outbreaks, and 18 MSs reported a total of 668 outbreaks of which 16.6% were verified. The 111 verified virus outbreaks affected 3,784 people and resulted in 131 hospitalisations. The majority of the outbreaks were general outbreaks and the food vehicles most frequently associated with infection were crustaceans, shellfish, molluscs and buffet meals.
Campylobacter also remained a common cause of food-borne outbreaks in the EU and 17 MSs reported 461 outbreaks where only 6.5% were verified. The 29 (excluding the large waterborne outbreak) verified Campylobacter outbreaks affected 244 people and resulted in 19 hospitalisations. Broiler meat and unspecified meat were reported as the most common implicated foodstuff from outbreaks caused by Campylobacter.
Fourteen MSs reported 65 outbreaks caused by pathogenic E. coli, of which 44.6% were verified. The 29 verified E. coli outbreaks affected 541 people and resulted in 24 hospitalisations. Bacterial toxins produced by Bacillus spp., Clostridium spp. or Staphylococcus spp. were reported by 18 MSs as the cause of 458 outbreaks, of which 93.2% were verified. The 427 verified outbreaks caused by bacterial toxins affected 6,277 people, resulted in 345 hospitalisations and caused four deaths. Few outbreaks caused by other bacterial agents like Yersinia, Listeria, Shigella, Enterobacter and Citrobacter were reported. In addition, a number of outbreaks caused by parasites were recorded and most of them were Trichinella outbreaks related to consumption of uninspected pig and wild boar meat.
Other causative agents like histamine (69 outbreaks) and toxins in mushrooms (43 outbreaks) were reported particularly by some MSs. The household kitchen had a contributory role in these outbreaks and half of the verified outbreaks took place in households. Eight MSs reported 17 waterborne outbreaks, which affected 10,912 people and resulted in 232 hospitalisations. Two large outbreaks in Finland affected 8,000 and 2,000 cases, respectively. The largest one involved 8,000 reported cases and 200 hospitalisations and the main causative agents reported were Campylobacter and Giardia.
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Published: 6 May 2009
