Foodborne infectious diseases, such as collective foodborne illness (TIAC), represent a health risk for the population and are often caused by the consumption of food contaminated by pathogenic bacteria (Salmonella, Bacillus cereus, Staphylococcus aureus, etc.). ). Each year, between 10,000 to 16,000 people are affected by TIAC in France, whether in a family environment, in commercial or collective catering.
Each year, Public Health France publishes a report on the epidemiological evolution of TIACs based on mandatory notification data. In 2022, the number of notified TIACs is the highest recorded since the implementation of surveillance in 1987 and continuing the upward trend observed before the Covid-19 pandemic. It exceeded the increase already observed in 2019 after a decrease in 2020-2021, most certainly linked to the implementation of physical distancing measures and the application of barrier gestures during the pandemic.
FoodWorld 