Europe Faces Sharp Rise in Listeria Infections: Experts Warn of Growing Food Safety Concerns

A Concerning Rise in Listeria Cases Across Europe

Health authorities across Europe have sounded the alarm after a sharp increase in Listeria monocytogenes cases, with more than 3,000 infections confirmed in 2024—the highest figure seen in recent years.

According to the European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA), Listeria caused the highest rate of hospitalizations and fatalities of all foodborne illnesses in the EU. Approximately 70% of patients required hospitalization, and one in twelve cases proved fatal.

Experts believe the surge is linked to changes in diet and demographics—particularly the EU’s aging population and the growing reliance on ready-to-eat (RTE) foods that can be contaminated even when stored correctly.

What’s Behind the Rise?

Recent data show contamination levels exceeding EU safety limits in several food categories, with fermented sausages showing the highest contamination rate at 3%.

Ole Heuer, Head of ECDC’s One Health Related Diseases Unit, explained:

“Even though contamination is rare, Listeria can cause severe illness. That makes it one of the most serious foodborne threats we monitor.”

Contributing Factors Include:

Increased consumption of processed and ready-to-eat foods.
Improper refrigeration or handling at home and in retail settings.
Aging and vulnerable populations who are more susceptible to infection.
Inadequate hygiene practices during food production or storage.

Broader Food Safety Concerns in the EU

The issue goes beyond Listeria. In 2024, the EU recorded 6,558 foodborne outbreaks, a 14.5% increase year-on-year, with total human cases rising nearly 20% to over 62,000.

Campylobacter and Salmonella remain the top culprits of foodborne illnesses. Still, only 14 EU countries managed to meet target reductions for Salmonella in poultry populations—emphasising ongoing weaknesses in Europe’s food safety chain.

Frank Verdonck, Head of EFSA’s Biological Hazards Unit, highlighted the need for cooperation:

“Controlling bacteria along the entire food chain requires continuous effort and coordination between public health, food safety, and agricultural sectors.”

Who’s Most at Risk?

Listeria can be particularly dangerous for:

Pregnant women
Older adults
People with weakened immune systems
Newborn infants

For these groups, even a small amount of contaminated food can lead to listeriosis, a serious infection that can cause miscarriage, meningitis, or death.

Protect Yourself: How to Stay Safe from Listeria

Health authorities stress the importance of basic yet effective food safety measures.

Top Food Safety Tips:

Keep fridges at or below 5°C.
Avoid unpasteurized milk and soft cheeses such as Brie, Camembert, and certain blue cheeses.
Check use-by dates carefully and do not consume expired foods.
Separate raw and cooked foods to avoid cross-contamination.
Reheat leftovers thoroughly before eating.

These steps are particularly critical for high-risk groups and families with elderly members or pregnant women.

The Bigger Picture: Why This Matters

While modern food systems are safer than ever before, global changes in diet and production have introduced new risks. Pre-prepared meals and imported foods often travel long distances before consumption, increasing opportunities for bacterial growth.

The recent rise in Listeria and other infections shows that food safety requires a “One Health” approach, addressing humans, animals, and the environment together.

For consumers in France and across Europe, this is a timely reminder to be vigilant about what’s in the fridge—and how it’s handled.