Table 48.
Top‐5 combinations (agent/food vehicle) causing the highest number of hospitalisations, in strong‐evidence food‐borne outbreaks (including waterborne outbreaks), reporting Member States, 2016
| Causative agent | Food vehicle | 2016 | 2010–2016 | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Rank | Number of outbreaks | Cases | Outbreak reporting rate per 100,000 | Reporting Member State | Rank | Number of hospitalised | Outbreak reporting rate per 100,000 (mean) | ||||
| Number | Hospitalised | Deaths | (mean) | ||||||||
| Salmonella | Eggs and egg products | 1 | 67 | 1,099 | 222 | 4 | 0.014 | 17 | 2 | 246.2 | 0.022 |
| Salmonella | Mixed food | 2 | 23 | 266 | 123 | 1 | 0.005 | 12 | 4 | 87.5 | 0.005 |
| Salmonella | Bakery products | 3 | 28 | 290 | 80 | 0 | 0.006 | 5 | 6 | 71.3 | 0.004 |
| Salmonella | Meat and meat products | 4 | 17 | 307 | 69 | 0 | 0.004 | 8 | 21 | 14.5 | 0.001 |
| Salmonella | Poultry meat | 5 | 23 | 328 | 63 | 0 | 0.005 | 10 | 10 | 40.8 | 0.005 |