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.
See the whole report at Surveillance for Foodborne Disease Outbreaks — United States, 1998–2008