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Foodborne illness in the US

Campylobacter and Salmonella caused the most reported bacterial foodborne illnesses in the USA in 2016, according to recent data from the Centers for Disease Control and Prevention [2]. Numbers of reported illness associated with Campylobacter were 8,547 during the year, while for Salmonella there were 8,172. There were 24,029 reported foodborne infections, with 5,512 hospitalisations and 98 deaths.

The other leading causes of foodborne illnesses were Shigella at 2,913, Shiga toxin-producing E. coli (1,845), Cryptosporidium (1,816), Yersina (302), Vibrio (252) and Listeria (127).

This is the first time the report also includes in the total number of infections those foodborne bacterial infections diagnosed only by rapid diagnostic tests in FoodNet sites. Previously, the report counted foodborne bacterial infections confirmed only by traditional culture-based methods in the total numbers.

Cases of Yersinia, Cryptosporidium, and Shiga toxin-producing E. coli infections increased; this was likely to be due to newly available rapid tests that make infections easier to diagnose, rather than to a true increase in illness.

Salmonella typhimurium infections, often linked to beef and poultry, decreased by 18% in 2016 compared with the average for 2013- 2015.

The continuing decreases in Salmonella typhimurium may be due to regulatory action to reduce Salmonella contamination in poultry and vaccination of chicken flocks by producers.

References

2.  https://www.cdc.gov/media/releases/2017/p0420-campylobacter-salmonella.html



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