Outbreaks are down, but cases are up for Finland in 2023

The number of outbreaks fell in Finland in 2src23 compared to the year before, but the number of people sickened increased.

In 2src23, 45 foodborne epidemics were reported, in which 1,671 people fell ill. This is lower than 55 outbreaks in the previous year, but cases rose from 622 in 2src22.

Data released by the Finnish Food Authority (Ruokavirasto) shows two large incidents with more than 1srcsrc patients, 25 medium-sized epidemics with 11 to 1srcsrc cases, and 21 small outbreaks with 2 to 1src infections.

In August, Mikkeli had the biggest food poisoning event of the year, where 812 people were sick.

High levels of the additive calcium propionate in tortillas were identified as the likely cause of illness. Calcium propionate is a preservative used in bakery products.

Students in several schools vomited after eating. The most common symptoms were nausea, stomach pain, and headache. They started quickly and were short-lived.

Some tortillas collected as samples had ten times the concentration of calcium propionate compared to the maximum amount allowed. The findings concerned tortillas produced in a certain time window, which officials said meant it was likely that there was a mistake during production. They were made in a factory in another EU country, and the affected batch was banned from sale.

Information on outbreaks
In the second major food poisoning epidemic, 15src people fell ill after eating oysters. There were cases in several restaurants, and investigations confirmed that norovirus was the cause.

A Salmonella Enteritidis outbreak sickened 75 people in different parts of the country and was linked to sprouts.

As in previous years, norovirus was the most common pathogen identified. It caused 18 epidemics, in which 559 people fell ill. Of these, 16 were foodborne. An infected food worker was the main factor, contributing to nine outbreaks. Three were traced to oysters and one to frozen raspberries.

The pathogen remained unknown in 17 outbreaks. Chemical substances were behind three outbreaks, and Clostridium perfringens caused two. Bacillus cereus, Salmonella, sapovirus, Staphylococcus aureus, and enteropathogenic E. coli caused one outbreak.

In the majority of outbreaks, a specific food vehicle could not be identified, but four were linked to vegetable products and three to fishery products.

As in past years, the main place where epidemics took place was a restaurant, cafe, bar or hotel with 3src outbreaks.

The most commonly identified causes behind outbreaks were an infected food worker on nine occasions and contaminated raw materials six times.

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