In 2018, 1,630 outbreaks of foodborne illness were reported in France, affecting 14,742 people, of whom 777 (5%) sought medical care at a hospital (either through hospitalization or a visit to the emergency room) and 2 died. Compared to 2017, the number of reported foodborne illness outbreaks has increased (+24%): 1,310 outbreaks were reported in 2017, affecting 13,010 people.

As in previous years, the most frequently confirmed pathogen was Salmonella, accounting for 35% of foodborne illness cases in which a pathogen was confirmed (30% in 2017). The pathogens most commonly suspected, based on epidemiological and clinical information but without microbiological confirmation, were the toxin-producing agents Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus, accounting for 70% of foodborne illness outbreaks for which a pathogen was suspected (74% in 2017). No pathogen could be identified or suspected based on epidemiological and clinical information in 16% of reported foodborne illnesses (18% in 2017).

The increase in the number of reported foodborne illnesses between 2017 and 2018 was primarily observed in household-related foodborne illnesses (+35%) and foodservice-related foodborne illnesses (+29%). Foodborne illnesses in commercial foodservice settings also increased, but to a lesser extent (+14%).