Table 71.
Top‐10 pathogen/food vehicle pair causing the highest number of hospitalisations, in strong‐evidence food‐borne (including waterborne) outbreaks, in reporting Member States, EU, 2017
| 2017 | 2010–2016 | Evolution (2017 vs 2010–2016)* | ||||||
|---|---|---|---|---|---|---|---|---|
| Rank | Causative agenta | Food vehicleb | Number of hospitalised cases | Number of reporting MS | Rank | Number of hospitalised cases (mean/year) | Number of reporting MS | |
| 1 | Salmonella | Meat and Meat products | 301 | 12 | 3 | 214.3 | 21 | ↑ |
| 2 | Salmonella | Eggs and egg products | 224 | 13 | 2 | 271.0 | 18 | Stable |
| 3 | Salmonella | Bakery products | 148 | 5 | 6 | 69.3 | 11 | ↑↑ |
| 4 | Bacterial toxins other than Clostridium botulinum | Mixed foods | 126 | 10 | 9 | 52.7 | 17 | ↑↑ |
| 5 | Trichinella | Meat and Meat products | 119 | 5 | 5 | 75.7 | 9 | ↑ |
| 6 | Salmonella | Mixed foods | 99 | 9 | 4 | 96.1 | 20 | Stable |
| 7 | Salmonella | Other Foods | 93 | 6 | 10 | 47.1 | 14 | ↑↑ |
| 8 | Salmonella | Food of non‐animal origin | 47 | 5 | 8 | 63.3 | 14 | ↓ |
| 9 | Salmonella | Milk and milk products | 38 | 4 | 12 | 25.4 | 12 | ↑ |
| 10 | Histamine | Fish and fishery products | 36 | 8 | 16 | 15.1 | 12 | ↑↑ |
*Single arrow indicates variations between 25% and 50%; double arrows indicate variations > 50%; ‘stable’ value indicates variations between −25% and 25%.
Bacterial toxins other than Clostridium botulinum include toxins produced by Bacillus, Clostridium other than Clostridium botulinum and Staphylococcus and other unspecified bacterial toxins.
Meat and meat products include ‘Bovine meat’, ‘Pigmeat’, ‘Poultry meat’, ‘Sheep meat’, ‘Other or mixed red meat and their products’, ‘Meat and Meat products unspecified’. Other foods include ‘Cereal products and legumes’, ‘Other foods (Unspecified)’. Food of non‐animal origin includes ‘Confections, ‘Fruits (and juices)’, ‘Herbs and spices’, ‘Vegetables (and juices)’. Milk and milk products include ‘Cheese’, ‘Dairy products (other than cheeses)’ and ‘Milk’.