It is primarily norovirus, which also causes winter vomiting disease, that was behind most reported cases of food poisoning during the period. In total, the virus caused 2,308 cases of illness.
Sushi, smörgåstårta, shellfish, and oysters are some of the foods pointed out as common causes of food poisoning. In most cases, the spread of infection was caused by infected persons handling food.
Other cases are linked to the fact that more outbreaks with cryptosporidiosis and lectins in vegetables such as fruit, vegetables, and legumes occurred during the period.
In 45 percent of the reported cases, it was not possible to trace the cause of the infection.
"Most cases of food poisoning are never reported, so what we see in the statistics is just the tip. It is important to report to your municipality if you think you have been food poisoned. Even if you got sick from something you ate at home. Then the municipality can investigate and, at best, prevent more people from getting sick, says Jonas Toljander, risk assessor at the National Food Agency, in a press release.
The number of reported cases has decreased overall compared to the previous five-year period, something that the National Food Agency attributes, among other things, to the restrictions during the pandemic.
Put refrigerated foods such as fresh meat, and dairy products in the refrigerator as soon as possible. The refrigerator should ideally keep around 4 degrees.
Be careful to wash your hands before you prepare food, as well as directly after you have handled raw meat.
Make sure to keep clean where you prepare food. Wash knives and cutting boards thoroughly if you have cut raw meat.
Put prepared food in the refrigerator as soon as possible. Divide larger quantities of food into smaller containers so that they cool faster or cool the food outdoors if it is cold outside.
Fresh fish that is to be eaten raw or marinated should first be stored in the freezer for at least three days.
Use sufficient vinegar and salt when you pickle fish and store the pickling in the refrigerator.
Be careful to cook through, for example, minced meat and poultry.
Source: National Food Agency.
