More than four times fewer suspected food and waterborne epidemics have been reported in Finland in the past few months.
Between March and May, four suspected foodborne outbreaks were reported, compared with an average of 18 in previous years, according to the Finnish Institute for Health and Welfare (THL).
The agency believes this is because of the coronavirus pandemic and associated limitations and recommendations. When hands are washed diligently and food is prepared for smaller groups, there are fewer epidemics, the THL reported.
Suspected pathogens in the four outbreaks are Campylobacter, Yersinia, and norovirus.
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