Deadly Belgian E. coli outbreak linked to ground beef

An E. coli outbreak in Belgium with more than 70 cases and nine deaths has been linked to ground beef.

The Federal Agency for the Safety of the Food Chain (FASFC) said no samples of the affected batch of meat were available, so the source cannot be confirmed with absolute certainty.

Food consumption in the affected nursing home facilities was mapped and various food samples were analyzed. Epidemiological data and traceability efforts indicated that raw ground (minced) beef was the likely source of contamination.

In August, infections with the same type of Shiga toxin-producing E. coli (STEC) O157 were detected in 11 nursing homes in Belgium.

The Brussels public prosecutor’s office has opened a judicial investigation into the STEC contamination that occurred in the nursing homes.

Same beef batch sent to care homes
In 2024, Belgium reported four STEC outbreaks with 14 patients. 

The Flemish Department of Health (Departement Zorg), FASFC (also known as AFSCA and FAVV), Sciensano (Belgium’s national public health institute), Vivalis, and Aviq investigated the outbreak.

Vivalis helps implement policies in health and aid to individuals in Brussels. Aviq is an agency covering health, quality and safety in the Wallonia region of Belgium.

A study of what affected residents ate before getting sick indicated that raw ground beef was the most likely cause of the infections. The traceability investigation revealed that all affected nursing homes had served beef from the same batch.

More than 70 food samples from leftover meals and products from the supply chain were analyzed. However, as no more samples from the affected meat batch were available, the source of contamination could not be confirmed by laboratory analysis.

“Raw food can be contaminated with pathogenic bacteria. We recommend that vulnerable consumers, such as the elderly, young children, pregnant women, and people with weakened immune systems, avoid these products or cook them thoroughly. They run an increased risk of serious complications in the event of a foodborne illness,” said Aline Van den Broeck, spokesperson for the FASFC.

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