Serious cases of Listeria are increasing in Europe, warns a new EU report

Listeria causes the most hospitalizations and deaths among reported foodborne diseases in the EU, while Campylobacter and Salmonella remain the most common causes of illness.

Brussels, December 9, 2025 - A new report from EFSA and ECDC shows that serious Listeria infections are on the rise in Europe, against the backdrop of changing eating habits and an aging population. Although the overall level of food safety remains high, foodborne diseases continue to affect thousands of people annually, some with severe consequences.

In short

Listeria caused the highest percentage of hospitalizations and deaths among all foodborne diseases in 2024.

7 out of 10 infected individuals required hospitalization; 1 in 12 died.

Campylobacter and Salmonella remain the most common causes of foodborne illness in the EU.

A significant number of member states did not meet the targets for reducing Salmonella in poultry.

Processed products, eggs, vegetables, chicken, and shellfish are most often involved in food outbreaks.

The majority of foodborne illnesses are preventable through proper hygiene in storage, preparation, and handling.

Infections caused by Listeria monocytogenes generated the most hospitalizations and deaths associated with foodborne diseases in the European Union in 2024. The report highlights that, although Listeria is a rare infection, its consequences can be extremely severe: approximately seven out of ten affected individuals required hospitalization, and one in twelve infected individuals died. The increase in cases in recent years is attributed to several factors, including the aging population, the increasing consumption of ready-to-eat products, and improper handling or storage of food.

EFSA's analysis shows that Listeria contamination levels in RTE products remain low in most categories, between 0% and 3%, but even low contamination can cause severe illnesses among vulnerable individuals. Fermented sausage products were most frequently found with levels exceeding safety limits. Fermented sausages are made from raw meat that undergoes a controlled fermentation and drying process, which changes their texture and flavor but does not completely eliminate the risk of bacterial contamination.

Campylobacter and Salmonella remain, however, the most widespread causes of foodborne illness in the EU. Eggs, egg products, and chicken meat continue to be significant sources of contamination. Several member states have failed to meet mandatory Salmonella reduction targets in poultry farms, which maintains the risk of transmission in the food chain.

New surveillance tools, including whole genome sequencing, enhance member states' ability to quickly detect outbreaks and coordinate public health interventions. The report emphasizes that most foodborne illnesses can be prevented through proper hygiene practices at the household level: keeping the refrigerator at a maximum of 5°C, thoroughly cooking meat, adhering to expiration dates, washing utensils, and separating raw foods from cooked ones.

In a special message, EFSA and ECDC draw attention to vulnerable groups, especially the elderly, pregnant women, and people with weakened immunity, for whom foodborne infections can have severe consequences and require increased attention.

The EU One Health 2024 Zoonoses Report brings together data from 27 member states, as well as from Northern Ireland and 10 non-EU countries. The analysis uses the One Health methodology, integrating data from human health, veterinary medicine, and the food chain. EFSA and ECDC are also publishing a set of visual tools, story maps, dashboards, and an infographic to facilitate understanding of data on food outbreaks and zoonotic agents.

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