In 2019, 1,783 outbreaks of foodborne illness were reported in France, affecting 15,641 people, of whom 609 (4%) sought medical care (either through hospitalization or a visit to the emergency room) and 12 (0.08%) died. Compared to 2018, the number of reported foodborne illness outbreaks increased (+9%): 1,630 outbreaks were reported in 2018, affecting 14,742 people.

As in previous years, the most frequently confirmed pathogen was Salmonella, accounting for 36% of foodborne illness cases in which a pathogen was confirmed (35% in 2018). The pathogens most commonly suspected, based on epidemiological and clinical information but without microbiological confirmation, were the toxin-producing agents Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus, accounting for 69% of foodborne illness outbreaks for which a pathogen was suspected (70% in 2018). No pathogen could be identified or suspected based on epidemiological and clinical information in 16% of reported foodborne illness cases (also 16% in 2018).

The winter of 2019 was marked by an exceptionally high number of foodborne illnesses linked to the consumption of oysters in December 2019, with 141 cases reported in December 2019 alone, compared to between 4 and 30 in December and January of previous winters.

The increase in the number of reported foodborne illnesses between 2018 and 2019 was primarily observed in household cases (+21%) and cases in commercial food service establishments (+14%). Foodborne illnesses in institutional food service settings decreased slightly (-5%).