European health agencies are sounding the alarm over a significant rise in antibiotic resistance among common foodborne bacteria. Salmonella and Campylobacter, frequent causes of foodborne illness, are showing widespread resistance to ciprofloxacin, a critical antibiotic for treating severe infections.
In 2024, over 20% of human Salmonella infections resisted ciprofloxacin, with multidrug resistance impacting nearly one in five cases, severely limiting treatment effectiveness. For Campylobacter, resistance is so prevalent that ciprofloxacin is no longer recommended for human infections. Both bacteria also exhibit resistance to other common antibiotics.
Piotr Kramarz, chief scientist at ECDC, highlighted the interconnectedness of human, animal, and food systems in the spread of antimicrobial resistance. He stressed the need for coordinated action through a One Health approach to preserve the efficacy of antimicrobials.
The One Health principle recognizes the crucial links between human health, animal health, and food production. Resistance patterns vary across countries and bacteria, reflecting diverse antimicrobial usage, farming practices, and public health strategies.
In 2024, the EU recorded 168,396 human cases of Campylobacter and 79,703 cases of Salmonella, marking a steady increase since 2020. Factors contributing to this rise include evolving eating habits, less hygienic food handling, and a more vulnerable aging population.
While vegetables were linked to the most deaths in food poisoning outbreaks, Salmonella was responsible for the majority of multi-country outbreaks, with eggs and egg products identified as the primary transmission vehicle.