2024-02-20 22:00:00
Foodborne infectious diseases, such as collective foodborne illness (TIAC), represent a health risk for the population and are often caused by the consumption of food contaminated by pathogenic bacteria (Salmonella, Bacillus cereus, Staphylococcus aureus, etc.). ). Each year, between 10,000 to 16,000 people are affected by TIAC in France, whether in a family environment, in commercial or collective catering.
Each year, Public Health France publishes a report on the epidemiological evolution of TIACs based on mandatory notification data. In 2022, the number of notified TIACs is the highest recorded since the implementation of surveillance in 1987 and continuing the upward trend observed before the Covid-19 pandemic. It exceeded the increase already observed in 2019 after a decrease in 2020-2021, most certainly linked to the implementation of physical distancing measures and the application of barrier gestures during the pandemic.
The number of notified TIACs is the highest recorded since 1987
In 2022, 1,924 collective food poisoning infections (TIAC) were declared in France, affecting 16,763 people, of whom 643 (4%) presented themselves at the hospital (hospitalization or emergency department) and 17 (0.1 %) died.
Number of TIACs declared in France to the ARS and/or DD(CS)PP between 2010 and 2022
As in previous years, the most frequently confirmed pathogen was Salmonella for 42% of confirmed agent TIACs (44% in 2021). The most commonly suspected pathogens were Bacillus cereus, Staphylococcus aureus and Clostridium perfringens, corresponding to 73% of TIAC (67% in 2021). For 15% of declared TIACs, no agent could be identified or suspected (19% in 2021).
For 39% of TIACs confirmed with Salmonella, the consumption of eggs or egg-based products was suspected as a source of infection (42% in 2021). TIAC caused by Clostridium perfringens, Bacillus cereus or Staphylococcus aureus were mainly associated with the consumption of mixed or cooked meals (39%, 42% and 46% respectively). Finally, shellfish consumption was suspected to be the cause of 39% of confirmed or suspected viral TIACs.
Between 2021 and 2022, the share of TIACs following family meals decreased, from 33 to 25%, and that of TIACs declared following meals in commercial restaurants increased, from 35 to 45%.
In 2022, 591 corrective measures were taken (staff information/training, establishment disinfection, work request, establishment closure and seizure of food) following TIACs occurring in collective or commercial catering.
Distribution of the number of TIACs declared to the ARS and/or DD(CS)PP per 100,000 inhabitants by region – France, 2022
To download
Surveillance of collective food poisoning. Mandatory reporting data, 2022. Learn more
What are the recommendations to avoid food poisoning?
To prevent the risk of food poisoning, simple actions to follow are recommended:
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 without delay with detergent if food spills on it. interior; each type of food has its own cutting board: reserve one for raw meat and fish, and another for cooked products and clean vegetables. Once the food has been cooked, do not reuse the dishes and utensils used to transport it raw; do not keep the food for more than 2 hours at room temperature before refrigeration; do not keep catering products, ready meals, etc. for more than 3 days. cream-based pastries, or non-prepackaged “very perishable” foods, on which there is no use-by date; maintain the temperature at 4°C in the coldest area of the refrigerator and check the tightness of its doors; do not store infant meals and bottles of milk for more than 48 hours at 4°C; favor sterile preparations in liquid form for babies susceptible to infections.
Recommendations for young children, pregnant women and immunocompromised people:
cook ground meat thoroughly to protect them from pathogens; the consumption of raw meat or fish (in tartare or carpaccio) and raw milk dairy products (with the exception of pressed cooked cheeses such as Gruyère or Comté ) is strongly discouraged.
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