Table 1.

Reported cases of salmonellosis outbreaks related to catering services in the European Union (2000–2014)

Year	EU country	Catering service involved	Food involved	S. enterica serovars	Cases	Hospitalized patients	No. of deaths	Risk factors	Reference
2000	UK	Chinese food businesses	Chicken dishes	S. Enteritidis	70	n.r.	1	n.r.	Cowden et al. 2003 [23]
2002	UK	Chinese restaurant	Egg-fried rice	S. Enteritidis	38	2	0	Cleaning and maintenance issues, improper maintenance temperature of egg rice mixture	Badrinath et al. 2004 [24]
2003	Denmark	Restaurant at an amusement park	Food buffet	S. Typhimurium	77	n.r.	0	Assistant chef who excreted the epidemic strain, non-functional staff toilet	Ethelberg et al. 2004 [25]
2003	Greece	Hotel restaurant	n.r.	n.r.	n.r.	n.r.	n.r.	n.r.	Hadjichristodoulou et al. 2006 [27]
2004	Northern Ireland	Fast-food premises	Lettuce	S. Newport	130	25	0	n.r.	Irvine et al. 2009 [28]
2004	Germany	Hospital catering	Pudding	S. Enteritidis	n.r.	n.r.	2	n.r.	Heissenhuber et al. 2005 [29]
2005	Greece	Hospital catering	Roast chicken	S. Enteritidis	133	n.r.	2	Cross-contamination, inadequate temperature control and/or inadequate cooking	Gikas et al. 2007 [30]
2005	UK	Fast food	Chips, salad, chilli sauce, chicken, mint yogurt sauce	S. Enteritidis	81	n.r.	0	Inadequate heat treatment practices, time temperature abuse, cross-contamination of raw and cooked ingredients, a lack of hygiene	Giraudon et al. 2009 [31]
2005	Denmark	Restaurant	Carpaccio (thinly sliced, raw fillet of beef)	S. Typhimurium	40	11	0	Contaminated raw meat	Ethelberg, 2005 [32]; Ethelberg et al. 2005 [33]
2008	Finland	Institutional kitchens	Ready-chopped iceberg lettuce	S. Newport, S. Reading	107	n.r.	2	Uncertain	Lieneman et al. 2011 [34]
2009	UK	Takeaway restaurant	Rotisserie chicken	S. Enteritidis	66	22	0	Cross-contamination between raw and cooked foods, insufficient recording of temperature control	Zenner et al. 2014 [36]
2009	UK	Restaurants serving Chinese or Thai cuisine	Eggs, vegetarian food (containing eggs)	S. Enteritidis	63	12	0	Contamination of laying flocks of eggs production establishment	Janmohamed et al. 2011 [35]
2010	Germany	Local pastry supplier	Cheesecake	S. Enteritidis	7	4	0	Cross-contamination, insufficient cooking temperature of the cheesecake	Poetter et al. 2014 [38]
2010	Austria	Hotel	Spaetzle (homemade noodles), hamburger	S. Enteritidis	34	n.r.	0	A lack of food safety practices	Liu et al. 2012 [37]
2011	UK	Commercial catering settings	Salad vegetables	S. Java	136	n.r.	0	Probable cross-contamination from meat products during food preparation in catering establishments	Gobin et al. 2011 [39]
2011	Italy	Hash house	Porchetta	S. Infantis	23	2	0	Uncertain	Chironna et al. 2014 [42]
2011	Ireland	In-flight catering	Milk tart and egg dish	S. Heidelberg	25	5	0	Uncertain	Rebolledo et al. 2014 [40]
2011	Germany, The Netherlands	Clinic and Asian restaurants in Germany, hospital in The Netherlands	Mung bean sprouts	S. Newport	126	38	0	Insufficient heat treatment of undercooked sprouts	Bayer et al. 2014 [41]
2014	UK	Hospital canteen, three restaurants	Eggs from a German producer	S. Enteritidis	287	78	1	Not reported, probably undercooked food	Inns et al. 2015 [43]

n.r., Not reported.