Recent data from European health authorities indicate a notable increase in cases of severe Listeria infections, particularly associated with the consumption of ready-to-eat foods. Although Listeria infections remain relatively rare, the severity of reported cases has prompted concern among health officials and food safety experts.

According to the latest joint report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC), Listeria monocytogenes was responsible for the highest proportion of hospital admissions and fatalities among all foodborne pathogens recorded within the European Union in 2024. The findings highlight that 70 percent of those infected required hospitalization, with approximately one out of every twelve cases resulting in death.

Changing Food Consumption Patterns and Vulnerable Populations

Experts attribute the increase in severe Listeria infections to evolving dietary habits, including a growing preference for convenience and ready-to-eat products such as pre-packaged meats, cheeses, and salads. Improper food handling and storage practices, coupled with an aging population that is more susceptible to infections, are also identified as contributing factors.

In 2024, European member states reported a total of 6,558 outbreaks of foodborne illnesses--an increase of 14.5 percent over the previous year. The number of reported human cases rose to 62,481, representing a 19.7 percent year-on-year increase, while hospitalizations climbed by 15.2 percent to 3,336. Despite these rises, the overall number of deaths from foodborne illness declined by 18.5 percent, with 53 fatalities documented in the EU during the year.

Leading Foodborne Pathogens in Europe

The EFSA-ECDC report identifies the most commonly reported zoonotic diseases affecting humans in Europe. Campylobacteriosis led with 168,396 cases, followed by salmonellosis at 79,703 cases. Infections caused by Shiga toxin-producing Escherichia coli (STEC) were reported in 11,738 instances, while confirmed invasive Listeria monocytogenes infections accounted for 3,041 cases. Echinococcosis was also documented with 984 cases.

Analysis over the past five years reveals a sustained upward trend in reported cases of Campylobacteriosis, Listeriosis, Salmonellosis, and STEC-related illnesses. Improvements in diagnostic sensitivity, particularly for STEC, may partly explain some of this increase, but public health officials emphasize the importance of continued vigilance and preventive measures.

Characteristics and Risks of Listeria Bacteria

Listeria bacteria, most notably Listeria monocytogenes, are gram-positive, motile, non-spore-forming, and facultatively anaerobic rods. These organisms are highly adaptable, capable of growing at temperatures from -0.4°C up to 45°C, allowing them to multiply even under refrigeration. Listeria is widely distributed in the environment, present in soil, water, vegetation, and sometimes in animal feed and feces.

Due to their resilience and minimal nutritional requirements, Listeria can persist in various food products. The risk is particularly high for vulnerable groups, including the elderly, pregnant women, and individuals with weakened immune systems, who may experience severe or life-threatening complications if infected.

Preventive Measures and Recommendations

Health authorities recommend several strategies to reduce the risk of Listeria infection. These include adhering to proper food hygiene practices, such as thoroughly washing raw foods, maintaining correct refrigeration temperatures, and observing expiration dates for ready-to-eat products. Vulnerable individuals are especially advised to avoid high-risk foods like unpasteurized dairy products, certain deli meats, and smoked seafood unless they are cooked thoroughly.

Ongoing monitoring and rigorous food safety regulations remain essential for mitigating the public health impact of Listeria and other foodborne pathogens. Consumers and industry stakeholders are encouraged to stay informed about best practices to safeguard against infection and to remain alert to any food recalls or public health advisories issued by authorities.