Foodborne diseases remain a significant but often underestimated public health issue in Europe, with thousands of outbreaks and tens of thousands of human cases recorded each year. For the livestock and poultry sectors, these data translate into growing pressure on hygiene, biosecurity and consumer communication throughout the food chain.
Overall situation in the EU
In 2024, EU countries reported more than 6,500 foodborne outbreaks, affecting over 62,000 people and leading to more than 3,300 hospitalisations. While the number of deaths fell to just over 50, the overall burden of foodborne infections remains high and is influenced by changing eating habits, widespread consumption of ready‑to‑eat foods and an ageing, more vulnerable population.
The most common zoonoses
Campylobacteriosis is still the most frequently reported zoonosis in humans, followed by salmonellosis, infections with Shiga toxin‑producing E. coli (STEC) and listeriosis. Campylobacter notification rates remain high and relatively stable, whereas Salmonella, Listeria and STEC show an upward trend over the last few years. In Italy, as in the rest of Europe, campylobacteriosis and salmonellosis form the core of foodborne infections linked to animal production and foods of animal origin.
Main pathogens and food vehicles
| Pathogen | Key features | Main food vehicles |
|---|---|---|
| Campylobacter | Most frequently reported zoonosis; marked summer seasonality; acute gastroenteritis. efsa.onlinelibrary.wiley+1 | Undercooked poultry, raw milk, contaminated water. efsa.onlinelibrary.wiley+1 |
| Salmonella | Major cause of outbreaks and hospitalisations; setbacks in poultry reduction targets. ecdc.europa+1 | Eggs and egg products, poultry and pig meat, vegetables and juices. ecdc.europa+2 |
| Listeria monocytogenes | Few cases but very high hospitalisation and mortality, especially in elderly and fragile groups. ecdc.europa+1 | Ready‑to‑eat meat products, pâté, smoked fish, ready‑to‑eat vegetables. efsa.europa+1 |
| STEC (E. coli) | Potentially severe complications (HUS); more cases identified thanks to better testing. efsa.onlinelibrary.wiley+1 | Undercooked beef, raw milk and raw‑milk cheeses, contaminated water. efsa.onlinelibrary.wiley+1 |
Campylobacter: focus on poultry
Campylobacter remains the leading cause of zoonotic gastroenteritis in Europe, with a clear seasonal pattern and a summer peak in human cases. Most infections are linked to consumption or handling of undercooked poultry meat, unpasteurised milk and contaminated water. For poultry producers this means strict hygiene in farms, slaughterhouses and processing plants, combined with clear messages to consumers on thorough cooking of chicken products.
Salmonella: persistent pressure on the poultry chain
Salmonella continues to be one of the top causes of foodborne outbreaks and hospitalisations in the EU, and control targets in poultry populations are not always met. In 2024 only 14 Member States complied with all reduction targets in poultry, and setbacks were reported particularly in breeders and turkeys. Outbreak data confirm strong links between Salmonella and eggs/egg products, but also pig meat and some vegetable or juice products.
Listeria: fewer cases, highest severity
Listeriosis is relatively rare compared with other foodborne diseases but has the highest rates of hospitalisation and death among both outbreak‑related and sporadic cases. In 2024 more than 70% of outbreak‑related cases and almost all sporadic cases required hospital care, with case‑fatality rates far exceeding those of other pathogens. Listeria is mostly associated with ready‑to‑eat foods of animal origin (sliced meats, pâté, smoked fish) and ready‑to‑eat vegetables, making cold‑chain management and domestic hygiene critical control points.
STEC: better detection, fewer outbreaks
Shiga toxin‑producing E. coli (STEC) can cause severe gastrointestinal disease and, in some patients, haemolytic uraemic syndrome. The wider use of sensitive diagnostic methods in food control and clinical laboratories has led to an increase in identified cases, while the number of reported outbreaks decreased between 2023 and 2024, suggesting improved risk management by food businesses. Key sources include undercooked minced beef, raw milk and cheeses made from raw milk, as well as contaminated water.
Food vehicles most often implicated
Outbreak analyses show that Salmonella, Campylobacter and norovirus are the most frequently identified agents in foodborne events, with eggs, egg products, meats and mixed foods playing a central role. The top food categories linked to outbreaks include mixed/processed dishes, poultry, shellfish, vegetables and juices, and eggs and egg products. Some pathogen–food combinations, such as norovirus in mixed dishes, cause large numbers of cases, whereas Listeria in ready‑to‑eat foods leads to fewer but much more severe infections.
Implications for the livestock and poultry sectors
For the livestock and poultry industries, the latest One Health zoonoses report confirms that food safety must be managed “from farm to fork”, integrating animal health, biosecurity and process hygiene. Targeted surveillance and control programmes for Campylobacter, Salmonella, Listeria and STEC need to be maintained or reinforced, aligning on EU reduction goals and species‑specific vulnerabilities in poultry, pigs and ruminants. At the same time, technical communication to farmers, veterinarians and processors, together with consumer education on correct cooking, refrigeration and kitchen hygiene, is essential to reduce the overall impact of foodborne diseases.
Sources
https://www.efsa.europa.eu/en/infographics/foodborne-diseases-europe-whats-really-making-you-sick
https://www.ecdc.europa.eu/en/publications-data/european-union-one-health-2024-zoonoses-report
