Key Points

• In 2024, 2,096 outbreaks of foodborne illness were reported in France, affecting 20,045 people, of whom 630 (3%) were admitted to the hospital (either for hospitalization or a visit to the emergency room), and 6 (0.03%) died. The majority of these reported foodborne illness outbreaks were linked to meals at commercial restaurants (48%).
• In 2024, the total number of reported foodborne illness outbreaks remained high, despite a slight decrease compared to the previous year (2,231 in 2023), with the years 2022–2024 thus recording the highest levels since surveillance began in 1987.
• As in previous years, Salmonella remained the most frequently confirmed pathogen, accounting for 43% of foodborne illness cases with a confirmed pathogen (31% in 2023). The pathogens most commonly suspected based on epidemiological and clinical information, but not confirmed by microbiological testing, were the toxin-producing pathogens Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, accounting for 71% of foodborne illnesses for which a pathogen was suspected (70% in 2023). For 11% of reported foodborne illnesses, no pathogen could be confirmed or suspected based on the available epidemiological and clinical information (12% in 2023).
• In 2024, corrective measures were reported (staff training and education, facility disinfection, formal notices and warnings, regulatory reminders, and seizure of food products) for 402 foodborne illnesses in commercial food service establishments and 160 foodborne illnesses in institutional settings (representing 41% of all foodborne illnesses occurring in these locations).