[Foodborne infections in France]

Prevention and control measures implemented along the human food chain in recent decades have been largely successful, as shown by the dramatic decrease in the incidence of listeriosis and certain Salmonella serotypes. However, foodborne illness continues to be a serious public health threat, due mainly to Salmonella, Listeria monocytogenes and Campylobacter. Infections caused by less frequent micro-organisms such as shigatoxin-producing E. coli are also a concern, because of their serious health consequences and epidemic potential. Surveillance of foodborne illness has revealed several important trends, including a substantial recent increase in infections by monophasic variants of Salmonella typhimurium, a continuing increase in the incidence of Campylobacter infections, and a rapid increase in the frequency and antibiotic resistance of Salmonella and Campylobacter isolates. These developments highlight the importance of epidemiological and microbiological surveillance of humain foodborne infections; as well as the need for very close collaboration among all those responsible for the surveillance of animal health and the human foodchain.