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According to the latest report on zoonoses produced under the “One Health” approach by the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC), changes in eating habits and the aging of the European population could be behind the increase in serious Listeria infections. Every year, thousands of people in Europe fall ill after consuming contaminated food; the most common sources include eggs, meat, and ready-to-eat products.
In 2024, listeriosis accounted for the highest proportion of hospitalizations and deaths among all foodborne infections reported in the EU. The upward trend observed in recent years can be explained by multiple factors, such as an aging population, increased consumption of ready-to-eat foods, and inadequate food handling and storage practices.
For ready-to-eat foods, contamination levels remain very low in most categories. The most recent data on Listeria monocytogenes show that only between 0% and 3% of the samples analyzed exceeded European safety limits, with fermented sausages being the products with the highest frequency of contamination. Although rare, infection can be very serious, making Listeria a priority threat in food surveillance.
Other foodborne infections, such as Campylobacter and Salmonella, remain the most common in Europe, particularly linked to poultry meat and eggs. Data from the animal sector also show a significant increase in Salmonella-positive flocks over the last decade.
Most of these illnesses can be prevented by following good hygiene practices:
- maintain proper refrigeration,
- observe expiration dates,
- cook food thoroughly,
- practice extreme cleanliness, and
- avoid contact between raw and cooked foods.
December 8, 2025/ AESA/ Spain.
https://www.aesan.gob.es
