Foodborne illness acquired in the United States—major pathogens

Autor: Elaine, Scallan, Robert M, Hoekstra, Frederick J, Angulo, Robert V, Tauxe, Marc-Alain, Widdowson, Sharon L, Roy, Jeffery L, Jones, Patricia M, Griffin
Rok vydání: 2011
Předmět:
Microbiology (medical)
medicine.medical_specialty
Food Safety
Letter
Clostridium perfringens
Widdowson M-A
Epidemiology
MEDLINE
diarrhea
norovirus
Suggested citation for this article: Scallan E
Article
foodborne disease surveillance
Foodborne Diseases
Salmonella
Griffin PM. Foodborne illness acquired in the United States [response]. Emerg Infect Dis [serial on the Internet]. 2011 Jul [date cited]. http://dx.doi.org/10.3201/eid1707.110572
medicine
Humans
viruses
antimicrobial resistance
Hall AJ
Letters to the Editor
bacteria
population surveillance
Keywords: Escherichia coli infections
Food poisoning
business.industry
Research
Campylobacter
foodborne illness
incidence estimates
United States
Hospitalization
Infectious Diseases
Family medicine
burden of illness
Food Microbiology
Hoekstra RM
business
Toxoplasma
gastroenteritis
extraintestinal
Zdroj: Emerging Infectious Diseases
ISSN: 1080-6059
Popis: Each year, 31 pathogens caused 9.4 million episodes of foodborne illness, resulting in 55,961 hospitalizations and 1,351 deaths.
Estimates of foodborne illness can be used to direct food safety policy and interventions. We used data from active and passive surveillance and other sources to estimate that each year 31 major pathogens acquired in the United States caused 9.4 million episodes of foodborne illness (90% credible interval [CrI] 6.6–12.7 million), 55,961 hospitalizations (90% CrI 39,534–75,741), and 1,351 deaths (90% CrI 712–2,268). Most (58%) illnesses were caused by norovirus, followed by nontyphoidal Salmonella spp. (11%), Clostridium perfringens (10%), and Campylobacter spp. (9%). Leading causes of hospitalization were nontyphoidal Salmonella spp. (35%), norovirus (26%), Campylobacter spp. (15%), and Toxoplasma gondii (8%). Leading causes of death were nontyphoidal Salmonella spp. (28%), T. gondii (24%), Listeria monocytogenes (19%), and norovirus (11%). These estimates cannot be compared with prior (1999) estimates to assess trends because different methods were used. Additional data and more refined methods can improve future estimates.
Databáze: OpenAIRE
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