In 2023, Switzerland experienced a paradoxical trend in foodborne outbreaks. While the number of cases decreased, the number of deaths increased, primarily due to a significant Listeria outbreak. According to the Federal Food Safety and Veterinary Office (OSAV) and the Federal Office of Public Health (OFSP), 40 outbreaks were reported, affecting over 260 people and resulting in six deaths. This marked a stark contrast to 2022, where more than 780 people were sickened, but only one death was recorded.
Listeria Outbreaks and Their Impact
The Listeria outbreak in 2023 was particularly severe, with 29 cases reported, leading to five fatalities. This outbreak was identified through whole genome sequencing, although the exact source remains under investigation. The highest reporting rate was among individuals over 65 years old. Despite fewer overall cases compared to the previous year, the severity of the Listeria infections highlighted significant public health concerns.
In addition to Listeria, other pathogens such as Salmonella, norovirus, and E. coli were also responsible for outbreaks. For instance, a group of 26 people fell ill after consuming beef curry at a restaurant, though no specific pathogen was identified. Another incident involved raw tuna tartare, which contained histamine levels ten times higher than the allowed limit, causing illness in two individuals.
The authorities emphasized the importance of stringent food safety practices, particularly in the handling and storage of raw fish and other perishable items. The gaps in these processes were evident in several outbreaks, underscoring the need for improved regulatory measures.
Trends in Other Foodborne Pathogens
Salmonella and norovirus were among the other significant pathogens causing outbreaks in 2023. Three outbreaks were attributed to Salmonella, while norovirus was responsible for two. These pathogens, along with others like Yersinia enterocolitica and Campylobacter, contributed to the overall disease burden.
The data revealed that the number of Shiga toxin-producing E. coli (STEC) infections stabilized for the first time in recent years, with 1,224 cases reported. This stabilization was attributed to enhanced testing methods, which allowed for better identification and reporting of cases. Despite this, the notification rate for STEC infections remained the highest since the reporting requirement was introduced in 1999.
The authorities also noted that the highest incidence of STEC infections was among children under five and adults over 65. This demographic trend underscores the vulnerability of these age groups to severe foodborne illnesses and the need for targeted public health interventions.
Regulatory Responses and Future Directions
In response to the outbreaks, Swiss authorities have been working on enhancing food safety regulations and practices. The focus has been on improving the monitoring and control of foodborne pathogens through better testing and reporting mechanisms. The use of whole genome sequencing has been particularly effective in identifying and tracking outbreaks, as demonstrated in the Listeria cases.
The authorities are also advocating for stricter compliance with food safety standards in restaurants and food processing facilities. Inspections have revealed several shortcomings in food handling and storage practices, which need to be addressed to prevent future outbreaks.
Public awareness campaigns are being planned to educate consumers and food handlers about the importance of food safety. These campaigns aim to reduce the incidence of foodborne illnesses by promoting best practices in food preparation and storage. The ultimate goal is to create a safer food supply chain and protect public health.
