2010/12/27 by Elaine Scallan, Robert M. Hoekstra, Frederick J. Angulo +5 · 7,671 citations
Medicine · Agricultural and Biological Sciences · #Viral gastroenteritis research and epidemiology #Salmonella and Campylobacter epidemiology #Food Safety and Hygiene #Norovirus #Campylobacter #Salmonella #Medicine #Environmental health #Listeria monocytogenes #Clostridium perfringens #Veterinary medicine #Biology #Outbreak #Virology
paper · pdf · doi:10.3201/eid1701.p11101
published in Emerging infectious diseases 17(1), 7-15 (Centers for Disease Control and Prevention)
openalex publication_date 2010/12/27 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/04
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.