Outbreaks of foodborne illness

A foodborne illness outbreak is defined as the occurrence of at least two cases with similar symptoms—typically gastrointestinal—that can be traced to a single food source. In France, such outbreaks have been subject to mandatory reporting since 1987.

Our Mission

  • Monitoring the epidemiological trends of foodborne outbreaks and describing the characteristics of foodborne illnesses

  • Identify foods, high-risk products, and/or pathogens to stop transmission, guide control and prevention measures, and evaluate their impact in collaboration with the relevant authorities

  • Inform the general public

  • Contribute to food safety

Publications

Here you will find the latest scientific publications related to the studies and research conducted by Santé publique France.

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73 publications

article

Are pre-roasted chickens purchased from a deli a source of salmonella transmission? A study of a Salmonella typhimurium foodborne illness outbreak in a town in the Hérault department

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In relation to

Acute gastroenteritis

thematic dossier

Acute winter gastroenteritis is often caused by viruses. Every year, there is a surge in cases in France, as in the rest of Europe, leading to an increase in medical consultations for acute winter...

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