Rise in Foodborne Illnesses in 2025
Last year, there were more cases of foodborne illness in Switzerland than in 2024. The most common infections were caused by bacteria of the genus Campylobacter, followed by Salmonella. This is shown in the federal government’s latest report on zoonoses and foodborne disease outbreaks. Food companies must comply with applicable hygiene regulations and ensure food safety. Consumers can protect themselves from infection by following simple hygiene rules in the kitchen.
Photo: depositphotos/VitalikRadko
The federal zoonosis report shows that campylobacteriosis was the most common foodborne illness in 2025, with approximately 8,700 laboratory-confirmed cases—as it was the previous year. Salmonellosis ranked second with approximately 2,300 cases, followed by 1,433 infections with Shiga toxin-producing Escherichia coli (STEC). All three infections are usually transmitted through animal-based foods and lead to gastrointestinal illnesses. The figures have remained relatively stable for several years, albeit at a high level.
In 2025, the cantonal food control authorities also reported 72 foodborne disease outbreaks to the federal government. Outbreaks involve at least two people who became ill after consuming the same food. In 2024, the number of outbreaks was 43. This increase is not a sign of a general deterioration in food safety. It can primarily be attributed to the fact that, thanks to increased awareness, cantonal authorities are reporting outbreaks to the federal government more frequently.
Companies must ensure food safety
Food processing and slaughter facilities must comply with applicable hygiene regulations. Limit values for Listeria, Salmonella, and other pathogens apply to various food products. These are regularly adjusted based on new findings: In recent years, the FSVO has tightened the limits applicable to production for Salmonella and Campylobacter. Stricter requirements for Listeria will also take effect on July 1, 2026.
Quality Control and Kitchen Hygiene
As part of their legal obligation to conduct self-inspections, food businesses must inspect their products. If they determine that a food product could pose a health risk, it may not be sold, and the companies must issue a recall. In addition, the cantonal enforcement authorities must be notified.
Food service establishments also have a responsibility. They must comply with kitchen hygiene regulations and are specifically required to prevent cross-contamination. Cross-contamination occurs quite frequently. In such cases, germs are transferred—for example, via kitchen utensils or gloves—from contaminated food to uncontaminated food.
Recommendations for Consumers
By following simple rules, consumers can also protect themselves from foodborne illnesses. Good hand hygiene is essential when preparing and cooking food. Kitchen utensils and work surfaces should be thoroughly cleaned after handling raw foods, and meat should be cooked all the way through. Raw meat, raw fish, and raw eggs should not come into contact with other foods.
Surveillance of Zoonoses Using the One Health Approach
Zoonoses are diseases that can be transmitted from animals to humans and vice versa. Humans can become infected through direct or indirect contact with animals or through contaminated food, particularly food of animal origin. Common pathogens include Listeria, Salmonella, and Campylobacter. Monitoring zoonotic pathogens in animals, humans, and food is of central importance for maintaining and promoting human and animal health. Collaboration takes place on an interdisciplinary basis between veterinary and human medicine within the framework of the One Health-approach.
Source: blv.admin.ch
