Foodborne illness outbreaks in Germany decreased in 2013, according to data collated by Germanys Federal Institute for Risk Assessment, Bundesinstitut fuer Risikobewertung (BfR) – down to 73 outbreaks from 84 in 2012. Despite this reduction, food handling, preparation and cooking remain serious issues for consumer health.

German authorities define a foodborne disease outbreak as when two or more people contract a disease from the same food. Utilising the countrys standardised federal system for recording data on foods implicated in disease outbreaks, BELA, the BfR has been able – on the basis of good evidence – to identify a specific food product in 33 of the 73 outbreaks. In addition, the BfRs data analysis has identified the pathogens present, the food vehicles and the location of outbreaks.

Insufficient hygiene and inappropriate temperature management caused many of the foodborne illness outbreaks reported to the BfR in 2013. This demonstrates that improved education for consumers on food hygiene and cooking methods, as well as regular training of personnel in restaurants and communal facilities on correct food handling can all help to prevent outbreaks.

based on the evidence submitted via BELA and investigated by the BfR, the same two categories topped the grocery vehicles involved in 2013s foodborne disease outbreaks as in previous years: meat, meat products and sausages; and ready meals and prepared foods. This reflects the trend of the last two years, which also saw these two categories identified as the most prevalent food vehicles.