During 1998–2008, CDC received reports of 13,405 foodborne disease outbreaks, which resulted in 273,120 reported cases of illness, 9,109 hospitalizations, and 200 deaths.
Foodborne viruses responsible for 45% of known etiology
Of the 7,998 outbreaks with a known etiology,
- 3,633 (45%) were caused by viruses,
- 3,613 (45%) were caused by bacteria,
- 685 (5%) were caused by chemical and toxic agents, and
- 67 (1%) were caused by parasites.
N°1 Pathogen-commodity Pair : Norovirus and leafy vegetables
Among the 7,724 (58%) outbreaks with an implicated food or contaminated ingredient reported, 3,264 (42%) could be assigned to one of 17 predefined commodity categories: fish, crustaceans, mollusks, dairy, eggs, beef, game, pork, poultry, grains/beans, oils/sugars, fruits/nuts, fungi, leafy vegetables, root vegetables, sprouts, and vegetables from a vine or stalk.
The commodities implicated most commonly were poultry (18.9%; 95% confidence interval [CI] = 17.4–20.3) and fish (18.6%; CI = 17.2–20), followed by beef (11.9%; CI = 10.8–13.1).
The pathogen-commodity pairs most commonly responsible for outbreaks were :
- scombroid toxin/histamine and fish (317 outbreaks),
- ciguatoxin and fish (172 outbreaks),
- Salmonella and poultry (145 outbreaks), and
- norovirus and leafy vegetables (141 outbreaks).
The pathogen-commodity pairs most commonly responsible for outbreak-related illnesses were :
- norovirus and leafy vegetables (4,011 illnesses),
- Clostridium perfringens and poultry (3,452 illnesses),
- Salmonella and vine-stalk vegetables (3,216 illnesses), and
- Clostridium perfringens and beef (2,963 illnesses).
Leafy greens and dairy increase
Compared with the first 2 years of the study (1998–1999), the percentage of outbreaks associated with leafy vegetables and dairy increased substantially during 2006–2008, while the percentage of outbreaks associated with eggs decreased.
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See the whole report at Surveillance for Foodborne Disease Outbreaks — United States, 1998–2008
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