A University of Florida report names a bacterium-and-poultry pairing as the top cause of U.S. foodborne illness, sickening more than 600,000 people a year at a cost of $1.3 billion. Salmonella, Listeria, Toxoplasma and norovirus round out the top five.
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Foodborne Illness
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Disease
Incidence of foodborne illness in 2009 - CDC
CDC's FoodNet identified 17,468 laboratory-confirmed infections across 10 states in 2009. Against 1996-1998, incidence stayed down for Campylobacter, Listeria, Salmonella, STEC O157, Shigella and Yersinia, while Vibrio kept rising. STEC O157 met the Healthy People 2010 target.
Food Safety
Foodborne illness: What you need to know
The CDC counted 1,097 outbreaks in 2007, causing 21,244 illnesses and 18 deaths, with poultry (17%), beef (16%) and leafy vegetables (14%) the leading sources. The piece then lists common pathogens, their symptoms, incubation times and food sources, drawing on an FDA report.
Disease
Foodborne illness more likely linked to poultry, beef, and leafy vegetables, CDC says
CDC surveillance of 1,097 foodborne outbreaks in 2007 counted 21,244 illnesses and 18 deaths. Norovirus was the most common laboratory-confirmed cause, followed by Salmonella, and among outbreaks traced to a single commodity, poultry, beef and leafy vegetables led.
Biological
Tainted salsa and guacamole can cause foodborne illnesses
CDC research presented at the International Conference on Emerging Infectious Diseases found contaminated salsa or guacamole behind nearly 4 percent of restaurant-linked foodborne outbreaks with identified sources between 1998 and 2008, up from close to 2 percent the decade before.
Politics
Foodborne illnesses send $152 billion to healthcare industry each year
An Ohio State analysis for the Produce Safety Project puts the yearly U.S. health cost of acute foodborne illness at $152 billion, with about $39 billion of that traced to fresh, canned and processed produce.
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