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Foodborne infections

Roughly 100,000 cases of human illness that may have been caused by the presence of bacteria, viruses, or parasites in food are reported in Germany every year, and the real figure could be much higher. Today, most foodborne infections are self-limiting diseases associated with stomach cramps, diarrhoea and vomiting. For people whose body’s defences are impaired with respect to foodborne infections or whose immune systems are not fully developed (small children, pregnant women, the elderly, or people with existing illnesses) however, they can be life-threatening in extreme cases.

Campylobacter, Salmonella, Yersiniae and Escherichia coli

With regard to the number of cases reported in Germany, Campylobacter, Salmonella, pathogenic Yersiniae and Escherichia coli are the most important bacterial pathogens causing foodborne infections. In addition, pathogenic Listeria, which can cause Listeriosis in immunocompromised people, is of great relevance due to the severity of the disease.

Vibrios

An increase in water temperatures caused by climate change is favouring the growth of vibrios in Germany, especially near the coast of the North and Baltic Sea. These, so called non-cholera vibrios can cause mild to severe gastrointestinal infections in humans when ingested with foods, such as seafood. So far, only very few human Vibrio infections have been reported in Germany. However, the importance of these pathogens in Europe and Germany is expected to increase as water temperatures rise.

Hepatitis E viruses and noroviruses

Viruses can also cause foodborne infections. In terms of the number of cases, infections with hepatitis E viruses and noroviruses are the most important in Germany. However, norovirus infections are predominantly transmitted directly from one person to another.

Parasites

Parasites are comparatively rarely found in food in Germany. Particularly important parasites are single-celled parasites (protozoa) such as Giardia, Cryptosporidia, and Toxoplasma as well as Trichinella, which belong to the roundworms.

How to protect yourself?

The following measures are suitable for preventing foodborne infections:

• Avoid cross-contamination by separating raw food that is still to be heated from food that is not (or no longer) being heated
• Heat raw animal-based foods sufficiently
• Cool perishable foods sufficiently
• Thoroughly clean your hands and all surfaces that come into contact with food.

The BfR has collected further information about preventing foodborne infections in their consumer tips.

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