The amount of foodborne outbreaks reported in Germany has continued to fall, according to the latest figures.
In 2021, the Robert Koch-Institut (RKI) and Federal Office of Consumer Protection and Food Safety (BVL) received slightly fewer reports of outbreaks with 168 compared to 193 in the previous year.
At least 1,179 cases, 196 hospitalizations, and two deaths were related to them in 2021. As in previous years, the top causes were Campylobacter and Salmonella.
Other agents involved in outbreaks were norovirus, Bacillus cereus, hepatitis A virus, Listeria monocytogenes, Clostridium perfringens, Yersinia enterocolitica, Shiga toxin-producing E. coli (STEC), Clostridium botulinum, Cronobacter sakazakii, histamine, Shigella, and Staphylococcus aureus. In seven outbreaks with 73 cases, the pathogen remained unknown.
Nineteen of the 22 outbreaks with more than five patients were caused by Salmonella.