Foodborne illnesses are increasingly linked not only to street food but also to packed salads, meats, and dairy products, emphasizing the need for strict hygiene standards and proper cold chain management in food handling.
In 2025, hundreds of outbreaks of foodborne illnesses (FBIs) were reported in Argentina, with experts warning that the problem extends beyond street food. The risks associated with foodborne pathogens arise in any environment where food is handled, including restaurants, cafés, and even home kitchens. Microbiologist Andrés Cortés from the Manuela Beltrán University highlighted that there is a "silent alarm" in places typically regarded as safe, indicating a widespread issue with food safety protocols.
The Andean and Caribbean regions of Argentina have been identified as the hotspots for these outbreaks, driven by high population density and a vast array of food service options. Antioquia emerged as the region with the highest number of outbreaks, recording 96 incidents (14.5% of total), followed by Cesar with 52, Cali with 51, Bogotá with 39, and Nariño. This concentration of outbreaks pushes authorities to reevaluate food safety measures and raise awareness about proper food handling practices.
The alarming trend underscores the necessity for both consumers and food service providers to recognize the potential health hazards associated with improperly handled food products, regardless of the setting. Ensuring good hygiene, maintaining the integrity of the cold chain, and adhering to safety standards can significantly reduce the risk of foodborne illnesses, highlighting the importance of education and regulation in food safety management.
