Germany has recorded 3,021 foodborne outbreaks between 2015 and 2024, according to a new study published in the Journal of Consumer Protection and Food Safety. The analysis provides valuable insights into outbreak trends, major pathogens, high-risk foods, and contributing factors, helping inform future food safety strategies. Federal Office of Consumer Protection and Food Safety (BVL)

Researchers found that only 9.9% of outbreaks (297 cases) were classified as “strong evidence” outbreaks, meaning sufficient data were available to identify the source food and contributing factors with confidence. Despite representing a small proportion of total outbreaks, these cases offered critical information for understanding long-term food safety trends.

Key Findings

Leading Causes of Outbreaks

The study identified Campylobacter spp. and Salmonella spp. as the most common causes of foodborne outbreaks during the ten-year period. Other significant pathogens included:

• Listeriosis
• Norovirus
• STEC/EHEC
• Bacillus cereus and its toxins

While outbreaks caused by Campylobacter showed a declining trend, outbreaks linked to Listeria monocytogenes and Bacillus cereus fluctuated over the study period.

Shift Toward Plant-Based Food Outbreaks

Although foods of animal origin remained responsible for the majority of outbreaks, researchers observed a notable increase in outbreaks associated with plant-based foods.

• Plant-based foods accounted for 19.5% of strong-evidence outbreaks overall.
• In 2023, plant-based foods were linked to 53% of outbreaks, surpassing foods of animal origin (32%).
• Researchers suggested that changing dietary patterns and environmental factors such as extreme weather events and irrigation water contamination may contribute to this trend.

Food-Pathogen Associations

The study highlighted several recurring food-pathogen combinations:

• Raw milk and poultry products were frequently linked to Campylobacter outbreaks.
• Pork and egg products were commonly associated with Salmonella outbreaks.
• Fruits, berries, and bakery products were often implicated in norovirus outbreaks.
• Fish and seafood products were strongly associated with histamine-related incidents.
• Rice, pasta, and other cereal-based foods were commonly linked to Bacillus cereus outbreaks.

Impact of the COVID-19 Pandemic

Foodborne outbreak reports declined significantly between 2020 and 2023, coinciding with the COVID-19 pandemic. Researchers suggested that lockdown measures, restaurant closures, enhanced hand hygiene, and reduced social gatherings likely contributed to fewer outbreaks during this period.

However, outbreak numbers and associated illnesses increased again in 2023 and 2024, with hospitalizations reaching a peak of 451 cases in 2024.

Common Contributing Factors

Among outbreaks where contributing factors could be identified, the most frequently reported issues included:

• Cross-contamination
• Inadequate heat treatment
• Improper cooling and food storage
• Use of contaminated ingredients
• Infected food handlers

Norovirus outbreaks were often linked to infected food workers, while cross-contamination played a major role in many salmonellosis outbreaks.

Prevention Successes and Ongoing Challenges

The study highlighted several food safety successes over the decade, including:

• Reduced outbreaks linked to raw milk due to improved hygiene controls and consumer awareness campaigns.
• Declining egg-associated salmonellosis outbreaks following strengthened control programs.
• Reduced histamine-related fish outbreaks through enhanced monitoring and enforcement measures.

However, researchers emphasized ongoing challenges, particularly the rise in plant-based food outbreaks, recurring norovirus incidents linked to berries, and the need for better outbreak investigations to increase the proportion of strong-evidence cases.

Conclusion

The researchers concluded that long-term analysis of foodborne outbreaks provides valuable evidence for improving food safety policies and prevention efforts. While Germany has seen progress in reducing certain foodborne risks, emerging trends involving plant-based foods and persistent contamination issues underscore the importance of continued surveillance, food safety controls, and public health interventions.

Source:https://link.springer.com/article/10.1007/s00003-026-01615-6