EU Warns Of Rising Listeria Threat As Aging Population And Changing Diets Drive Infections

by Stefan J. Bos, Worthy News Europe Bureau Chief

BRUSSELS/BUDAPEST (Worthy News) – European Union health authorities have warned that “changing diets and an aging population” may contribute to a rise in serious and sometimes deadly Listeria infections across the continent.

The warning comes in the newly released “EU One Health Zoonoses Report,” issued by the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC).

Officials said thousands of Europeans fall ill each year after eating contaminated food, with eggs, meat, and ready-to-eat (RTE) products among the most common sources. While food safety standards “remain high, foodborne diseases continue to strike all age groups, especially those most vulnerable to severe illness,” they stressed.

In 2024, Listeria caused the highest proportion of hospitalisations and deaths among all foodborne infections reported in the European Union, according to the report seen by Worthy News. Around seven in ten infected patients required hospital care, and one in twelve died, researchers said.

The upward trend in infections may reflect several factors, including Europe’s rapidly ageing population, increased consumption of RTE foods, and improper food handling and storage practices, according to the report.

LISTERIA REMAINS POTENTIALLY DANGEROUS

Contamination levels in RTE foods remain low: the latest data on Listeria monocytogenes show that only 0–3 percent of samples exceeded EU safety limits across all products tested, with fermented sausages the most frequently contaminated, officials explained.

“Even though contamination is rare, Listeria can cause severe illness, which makes it one of the most serious foodborne threats we monitor,” said Ole Heuer, Head of ECDC’s One Health Related Diseases Unit. He stressed that older adults, pregnant women, and people with weakened immune systems need strong surveillance systems and safe food practices to stay protected.

Other major foodborne infections continue to challenge EU health systems. Campylobacter and Salmonella remain the most common causes of illness, with poultry meat and eggs serving as key sources, the report noticed.

Recent data from the animal sector also show a “significant increase” over the past decade in breeding chickens and turkey flocks testing positive for Salmonella. Only 14 EU member states met all reduction targets this year, health authorities said.

‘SALMONELLA TARGETS MISSED BY MANY’

“This reminds us that controlling foodborne bacteria along the food chain requires continuous effort and coordination across sectors, in line with the One Health approach,” said Frank Verdonck, Head of EFSA’s Biological Hazards and Animal Health and Welfare Unit.

He suggested that enhanced surveillance, such as through “whole-genome sequencing,” a method to identify genetic causes of disease, help authorities detect and investigate outbreaks more effectively and support coordinated action across the food chain.

Most foodborne illnesses are preventable, officials stressed. Proper kitchen hygiene significantly reduces risk, experts explain.

Recommended safety measures include keeping refrigerators at five degrees Celsius (41 degrees Fahrenheit) or below, consuming foods before their use-by date, cooking meat and poultry thoroughly, and washing hands and surfaces after handling raw foods.

Vulnerable groups were urged “to avoid high-risk items” such as certain RTE products, unpasteurised milk, and soft cheeses made from it.

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