Researchers have highlighted increased foodborne outbreaks in Switzerland in the past 15 years.
Foodborne outbreaks in the country are identified by cantonal authorities and reported to the Federal Food Safety and Veterinary Office (FSVO). Between 2007 and 2021, 200 outbreaks were recorded. The highest amount during the study period was in 2021, and the lowest was in 2012.
At least 4,668 people fell ill, 303 were hospitalized, and 18 died. The top pathogens detected were Salmonella, Campylobacter, norovirus, and coagulase-positive staphylococci. Other incidents were caused by Scombroid poisoning, Bacillus, Listeria, and Clostridium perfringens.
Outbreaks took place in restaurants, canteens and catering sites, private households, kindergartens and schools, and takeaway establishments, according to the study published in the Journal of Consumer Protection and Food Safety.
Food items reported concerning outbreaks included mixed products (such as composite meals), fish and fish products, milk and milk products, and meat and meat products.
FoodWorld 