22.12.2017

The Interagency Food Safety Analytics Collaboration (IFSAC) - 2017

Each year in the United States an estimated 9 million people get sick, 56,000 are hospitalized, and 1,300 die of foodborne disease caused by known pathogens. These estimates help us understand the scope of this public health problem. However, to develop effective prevention measures, we need to understand the types of foods contributing to the problem.
Salmonella illnesses came from a wide variety of foods
Salmonella illnesses were broadly attributed across multiple food categories. More than 75% of Salmonella illnesses were attributed to seven food categories: Seeded Vegetables (such as tomatoes), Eggs, Chicken, Other Produce (such as nuts), Pork, Beef, and Fruits.
Over 21% of illnesses were attributed to eggs and chicken.
Non-Dairy Campylobacter illnesses were most often linked to Chicken
Almost 80% of non-Dairy foodborne illnesses were attributed to Chicken. Removing Dairy illnesses from the calculations highlights important sources of illness from widely consumed foods, such as Chicken.