Collective foodborne illnesses

A collective foodborne illness is defined as the appearance of at least two similar cases with symptoms – usually of a gastrointestinal nature which can be linked with the same food origin. Collective foodborne illnesses are required to be reported to the health authorities. A collective foodborne illness is generally connected with the use of contaminated raw materials, non-compliance with hygiene measures, a break in the cold chain during food preparation, or the direct consumption of contaminated food (such as shellfish for example).