During 2024, 3,041 cases of listeriosis have been confirmed across Europe. Although the number is lower than other infections, the clinical impact is particularly severe: over 56% of patients, approximately 1,700 people, required hospitalization, and 301 patients, equal to 10% of the total, died. These data, although partial due to the lack of complete information for 42% of infections, indicate a very high severity. Considering only cases with a known clinical history, the percentage of hospitalizations rises to 97%, while that of deaths reaches 15%, highlighting the particular danger of Listeria per i fragile subjects.
Italy is also among the countries most affected by this phenomenon, with 238 cases of listeriosis and eight outbreaks confirmed in 2024, in line with the European trend. The increase in infections is evident, going from 1,887 cases in 2020 to over 3,000 in 2024, a signal that requires constant attention and effective preventive measures.
Risk factors and critical issues in the food sector
Risk factors and critical issues: the current challenges of the food sector.
EFSA and ECDC attribute the increase in listeriosis cases to a combination of factors. On the one hand, theaging of the European population makes severe forms more frequent among the elderly and people with compromised immune systems. On the other hand, changes are observed in the eating habitswith an ever-increasing consumption of ready-to-eat foods. These products, if not stored or handled correctly, both domestically and industrially, are more exposed to the risk of contamination from Listeria.
The Zoonoses Report also highlights broader critical issues in the livestock sector, reporting a significant increase in breeding chicken and turkey farms testing positive for Salmonella in the last decade. Despite European efforts and containment policies, only 14 Member States have fully respected the reduction objectives Salmonella in poultry in 2024, as highlighted by Frank Verdonck of EFSA.
As for the Listeriacontamination levels in ready-to-eat products remain generally low, with percentages of samples above European limits varying between 0% and 3%. However, some products such as fermented sausages were more frequently involved. In 2024, Italy recorded 196 product recalls due to suspected or confirmed presence of Listeriawith a maxi precautionary recall of sandwiches which attracted particular attention.
How to prevent listeriosis and other foodborne infections
Preventing listeriosis and other foodborne infections: kitchen safety tips.
The good news is that most foodborne illnesses, including listeriosis, can be effectively prevented by adopting correct hygiene practices and food handling. EFSA and ECDC recommend several key measures:
- Maintain the refrigerator at a temperature equal to or lower than 4 °C.
- Consume foods within their time expiration date.
- Cook meat and poultry properly, making sure they reach recommended internal temperatures.
- Prevent the cross contamination between raw and cooked foods, using separate utensils and surfaces.
Particular attention is required vulnerable groupssuch as the elderly, pregnant women and immunosuppressed people, who should avoid high-risk foods. These include unheated ready-to-eat products, raw milk and soft cheeses made from unpasteurised milk. Taking these precautions significantly reduces your risk of contracting listeriosis and other serious infections.
It is important to remember that, despite the severity of listeriosis, Listeria it remains the fourth foodborne infection by number of cases. The most common causes of foodborne illness in Europe continue to be Campylobacter and the Salmonellawith 168,396 and 79,703 cases reported in 2024, respectively. poultry meat and the egg remain the main sources of infection for these bacteria, with the majority of food outbreaks traced back to eggs and egg products contaminated with Salmonellaoften involved in multi-state outbreaks as well.
