Nearly 2,000 collective foodborne illnesses (TIAC) were declared in France in 2022: this is the highest level since 1987.
- In 2022, 1,924 collective foodborne illnesses (TIAC) were recorded in France, affecting 16,763 people.
- As in previous years, the most frequently confirmed pathogen was Salmonella for 42% of confirmed-agent TIACs.
- The latter were linked to the consumption of eggs or egg products in 39% of cases.
Public Health France published on February 21, 2024 the annual collective foodborne illness surveillance data (TIAC) occurred in France in 2022. This new report shows an increase in food poisoning.
Collective food infections: their number is the highest since 1987
In 2022, 1,924 collective foodborne illnesses (TIAC) were recorded in France. This is the highest number recorded since surveillance was implemented in 1987, surpassing the previous record of 2019 after a decrease in 2020-2021, the period of health measures against Covid-19. “Between 2010 and 2019, the number of TIACs declared to (competent health authorities) increased each year (except in 2017), going from 1,032 to 1,783. In 2020 and 2021, this number decreased significantly, most certainly linked to the implementation of social distancing measures in the context of the Covid-19 pandemic (confinement, closure of collective catering places, etc.) and better application hygiene measures such as hand washing”specifies the report.
In 2022, 16,763 people were affected by TIAC. 643 had to be treated in hospital (hospitalization or emergency room) and 17 (0.1%) died.
If in 2021, the share of TIACs occurring following a family meal or a restaurant was quite similar (33% and 35%), these proportions changed significantly the following year. Family dinners were responsible for only 25% of cases in 2022 while this increased to 45% for collective catering.
Food poisoning: what foods cause the disease?
During its annual report, Santé Publique France also took stock of the bacteria responsible for this food poisoning. The most frequently confirmed pathogen was Salmonella for 42% of confirmed-agent TIACs. Next come Campylobacter (16%) and Bacillus cereus (15%).
Sometimes the pathogen could not be identified for certain reported poisonings. However, there are suspects. The most commonly singled out were Bacillus cereus, Staphylococcus aureus and Clostridium perfringens, corresponding to 73% of TIAC to suspected agent.
Health authorities also took stock of the foods that may have been the source of the poisoning. For 39% of TIACs confirmed with Salmonella, the consumption of eggs or egg-based products was suspected (42% in 2021). Those caused by Clostridium perfringens, Bacillus cereus or Staphylococcus aureus were mainly associated with mixed or cooked dishes (for example mixed salads, pizzas, sandwiches, buffets, etc.), with 39%, 42% and 46% respectively. Finally, shellfish were suspected of being the cause of 39% of confirmed or suspected viral TIACs.
