25.01.2013

Known pathogens cause an estimated 9.4 million foodborne illnesses annually in the United States. During 2009–2010, a total of 1,527 foodborne disease outbreaks (675 in 2009 and 852 in 2010) were reported, resulting in 29,444 cases of illness, 1,184 hospitalizations, and 23 deaths. Among the 790 outbreaks with a single laboratory confirmed etiologic agent, Norovirus was the most commonly reported, accounting for 42% of outbreaks. Salmonella was second, accounting for 30% of outbreaks. Among the 299 outbreaks attributed to a food composed of ingredients from one of 17 predefined, mutually exclusive food commodities, those most often implicated were beef (13%), dairy (12%), Fish (12%), and poultry (11%). The commodities associated with the most outbreak-related illnesses were eggs with 2,231 illnesses (27%), beef with 928 (11%), and poultry with 826 (10%). The pathogen commodity pairs responsible for the most outbreak-related Illnesses were Salmonella in eggs (2,231illnesses). The pathogen-commodity pairs responsible for the most outbreaks were Campylobacter in unpasteurized dairy (17 outbreaks), Salmonella in eggs and STEC O157 in beef (15 each).
Norovirus was the most common cause of outbreaks and illnesses, accounting for 331 (42%) of the confirmed, single-etiology outbreaks and 7,332 (37%) illnesses. Salmonella was next, causing 234 (30%) of confirmed,
single-etiology outbreaks and 7,039 (36%) illnesses. Among the 225 confirmed Salmonella outbreaks with a serotype reported, Enteritidis was the most common serotype with 76 outbreaks (34%). Of the 29,444 outbreak-related illnesses, 1,184 (4%) resulted in hospitalization. Salmonella caused the most outbreak-related hospitalizations with 583 (49%). Among the 23 deaths, 22 were attributed to bacterial etiologies (nine to Listeria monocytogenes, five Salmonella).