Unveiling the Latest Insights: Swedish Food Agency’s Comprehensive Analysis of Foodborne Illnesses (2019-2023)

A recent report from the Swedish Food Agency highlights foodborne illnesses in Sweden from 2019 to 2023. It covers outbreaks caused by germs, toxins, and other harmful agents in food, but it doesn’t include drinking water.

The agency notes, “Analyzing this data helps us understand trends and risks, making it easier to tackle foodborne illnesses.” Local authorities, along with health agencies, investigate outbreaks and promptly report their findings.

During these years, 142 out of Sweden’s 290 municipalities reported foodborne illnesses. In total, there were 1,621 incidents affecting over 10,000 people. This averages to about 324 reports and 2,027 illness cases per year, which is a decrease compared to the previous five years when the averages were 434 reports and 3,573 cases. This decline may be due to a major campylobacter outbreak before 2019 and the impact of COVID-19 restrictions, which likely reduced the spread of infections.

Interestingly, in 80% of the instances, the specific cause of the illness was undetermined. Bacteria and toxins were responsible for 11% of cases, while viruses and parasites accounted for 7% and 1%, respectively. Among the identified causes, calicivirus (mainly norovirus) was the top culprit, linked to 2,308 cases. These outbreaks were common in winter and often traced back to food prepared by infected individuals or contaminated oysters.

Salmonella also caused significant illness, resulting in 749 cases mostly in late summer and autumn. A variety of foods—both plant and animal-based—were implicated. Notably, 15 different strains of Salmonella were identified, with Enteritidis being the most frequently reported.

Another rising concern is Cryptosporidium, which was responsible for 20 reports and 697 cases. Leafy greens, particularly kale, were often the source. This increase in reported cases can be tied to heightened awareness and better diagnostic methods.

The report indicates a shift in food safety concerns. Vegetables accounted for the largest share of reported illness cases, suggesting that as we eat more plant-based foods, we also need to be more vigilant.

For further details, you can check the report by the Swedish Food Agency here.

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