infographics
The Story of a Food Recall
How does a food safety alert work in France? What is the organizational structure? Santé publique France outlines the process—from patient consultation to the issuance of an alert—in an infographic.
Outbreaks of foodborne illness in France: 2021 figures
Santé publique France has released its annual surveillance data on outbreaks of foodborne illness, which show an increase in reported outbreaks in 2021 compared to 2020, though the numbers remain below those of 2018 and 2019.
Outbreaks of foodborne illness
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A foodborne illness outbreak is defined as the occurrence of at least two cases with similar symptoms—typically gastrointestinal—that can be traced to a single food source. In France, such...
Foodborne infectious diseases, such as foodborne illness outbreaks, pose a health risk to the population. Between 10,000 and 16,000 people are affected by foodborne illness outbreaks each year. Santé publique France monitors the epidemiological trends of foodborne illness outbreaks in France based on mandatory reporting and analysis of data from the CNR Salmonelles, and then publishes the data from this surveillance annually. To prevent contamination, proper adherence to hygiene guidelines helps prevent and limit microbiological risks.
Key Figures for 2021 on Reported Outbreaks of Foodborne Illness in France
In 2021, 1,309 outbreaks of foodborne illness were reported in France, affecting 11,056 people, of whom 512 (5%) sought medical care (hospitalization or emergency room visits) and 16 (0.14%) died.
The number of reported foodborne illness outbreaks is up compared to 2020, a year heavily impacted by the COVID-19 pandemic, but remains below the figures for 2018 and 2019.
As in previous years, the most frequently microbiologically confirmed pathogen was Salmonella, accounting for 44% of foodborne illness cases with a confirmed pathogen (43% in 2020). The pathogens most commonly suspected based on epidemiological and clinical information, but not confirmed microbiologically, were the toxin-producing bacteria Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, accounting for 67% of foodborne illness cases in which a pathogen was suspected (74% in 2020). For 19% of reported foodborne illnesses, no pathogen could be identified or suspected based on epidemiological and clinical information (18% in 2020).
In 2021, 394 foodborne illness outbreaks occurring in institutional or commercial food service settings led to corrective measures (staff information/training, facility disinfection, requests for repairs, facility closures, and food seizures).
Distribution of the number of foodborne illnesses reported to the ARS and/or DD(CS)PP per 100,000 inhabitants by region - France, 2021
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2 June 2023
Surveillance of Outbreaks of Foodborne Illness. Data from Mandatory Reporting, 2021.
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Surveillance of Outbreaks of Foodborne Illness. Data from Mandatory Reporting, 2021.
What are the recommendations for preventing food poisoning?
To prevent the risk of food poisoning, there are some simple steps you should follow:
Wash your hands thoroughly with soap and water before and during meal preparation;
avoid preparing meals if you have symptoms of gastroenteritis;
clean the refrigerator immediately with detergent if food spills inside;
Use a separate cutting board for each type of food: designate one for raw meat and fish, and another for cooked foods and clean vegetables. Once food is cooked, do not reuse dishes or utensils that were used to handle raw ingredients;
Do not leave food at room temperature for more than 2 hours before refrigerating it;
Do not store deli products, prepared meals, cream-based pastries, or unpackaged “highly perishable” foods without a best-by date for more than 3 days;
maintain a temperature of 4°C in the coldest part of the refrigerator and check that the doors seal properly;
Do not store meals and infant formula for more than 48 hours at 4°C. Opt for sterile liquid formulas for babies susceptible to infections.
Recommendations for young children, pregnant women, and immunocompromised individuals:
Cook ground meat thoroughly to protect against pathogens;
Consumption of raw meat or fish (such as tartare or carpaccio) and raw milk dairy products (with the exception of hard, pressed cheeses like Gruyère or Comté) is strongly discouraged.
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