The number of foodborne outbreaks in Switzerland almost halved in 2020 compared to the year before.
Only 13 outbreaks were reported following the consumption of food this past year versus 23 in 2019.
Overall, more than 161 people became ill and at least 36 were hospitalized. Ten deaths were recorded in one outbreak. In 2019, more than 331 people fell ill and six were hospitalized.
One outbreak of Salmonella Bovismorbificans involved several regions in the country but investigators could not link it to a food source. Nine people fell sick in 2019 and 12 in 2020.
The infectious agent was only determined in three of 13 outbreaks with some of the others potentially due to Clostridium perfringens and histamine. The potential Clostridium perfringens outbreak at a restaurant resulted in 48 patients and was linked to a mixed pasta dish with ground meat in sauce and grated cheese. Another incident with 37 sick was at a banquet served to 1,200 people. An investigation found violations in the cold chain.