In May 2011, an unprecedented outbreak of E. coli occurred in Germany, which led to more than 30 confirmed fatalities and thousands of cases of illness. The outbreak was caused by a virulent strain of the bacterium, enterohemorrhagic E. coli (EHEC), which can cause severe abdominal cramps, diarrhea (often bloody), and vomiting. German health officials initially pointed fingers at cucumbers imported from Spain, leading to widespread panic and severe repercussions for agricultural exports. Many countries even imposed bans on Spanish produce, further escalating tensions between European nations.

As the outbreak continued to escalate, public health experts and doctors were working around the clock to treat those affected. The symptoms were severe, and many patients required hospitalization, particularly the elderly and those with compromised immune systems. Authorities ramped up testing and surveillance to locate the source of the strain, leading to fears about the safety of fresh produce in supermarkets across Europe.

Additions to food safety measures and improved sanitary protocols became focal points in discussions among health officials, prompting a review of agricultural practices across the continent. The outbreak eventually underscored the interconnected nature of global food production and distribution and sparked discussions regarding food traceability and safety standards on a European and global scale.