The Federal Agency for the Safety of the Food Chain (AFSCA) recorded 777 cases of food poisoning outbreaks in 2024, an increase from 722 in 2023, marking a 7.6% rise, it announced on Wednesday.
Approximately 17% of these incidents occurred in private homes, prompting AFSCA to urge caution regarding food safety, especially during family or friend gatherings.
A collective food poisoning outbreak, also known as TIAC, is defined as two or more individuals experiencing similar symptoms under the same circumstances, with a likely causal link to the same food source.
Last year, around 4,248 people suffered from food poisoning, 205 of whom required hospitalisation. The agency emphasises that elderly individuals, young children, pregnant women, and immunocompromised persons are particularly at risk.
The identification of contamination sources results from collaboration between AFSCA, community services (Department Zorg in Flanders, AVIQ in Wallonia, Vivalis in the Brussels Region), and Sciensano.
To mitigate food poisoning risks, AFSCA highlights essential food hygiene practices: wash hands regularly during meal preparation, use clean and separate utensils for raw and cooked foods, defrost food in the refrigerator rather than at room temperature, thoroughly wash fruits and vegetables, and avoid leaving food at room temperature for more than two hours.
