The number of foodborne outbreaks reported by French public health officials increased in 2019, compared to the year before. 

A total of 1,783 outbreaks in the country, affecting 15,641 people, were recorded by Sante publique France, its public health agency. Additionally, 609 people needed hospital treatment, and 12 died. In 2018, there were 1,630 outbreaks, affecting 14,742 people. 

The consumption of oysters affected outbreak reports in winter 2019, with 134 associated reports in December 2019 alone. In comparison, previous winters only had between 4 to 30 reports.

The most frequent pathogen was Salmonella, accounting for more than a third of all outbreaks, as in previous years. A third of the outbreaks were caused by S. Typhimurium and a quarter by S. Enteritidis. It was also suspected in more outbreaks. 

Other common pathogens were Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus. 

Source: Food Safety News