Food-Related Illness and Death in the United States
Author Information
Author(s): Paul S. Mead, Laurece Slutsker, Vance Dietz, Linda F. McCaig, Joseph S. Bresee, Craig Shapiro, Patricia M. Griffin, Robert V. Tauxe
Primary Institution: Centers for Disease Control and Prevention
Hypothesis
To better quantify the impact of foodborne diseases on health in the United States.
Conclusion
Foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year.
Supporting Evidence
- Foodborne diseases are estimated to cause 76 million illnesses each year.
- Known pathogens account for an estimated 14 million illnesses and 1,800 deaths.
- Three pathogens, Salmonella, Listeria, and Toxoplasma, are responsible for 1,500 deaths each year.
Takeaway
Many people in the U.S. get sick from food each year, and some even die from it. We need better ways to track and prevent these illnesses.
Methodology
Estimates were derived using data from multiple surveillance systems, including the Foodborne Diseases Active Surveillance Network (FoodNet) and other public health databases.
Potential Biases
Underreporting of cases and deaths due to various factors, including lack of medical care and diagnostic testing.
Limitations
Differences in available surveillance information prevented consistent estimation methods across different pathogens.
Participant Demographics
The estimates are based on the U.S. population, specifically focusing on a defined population of 20.5 million Americans for active surveillance.
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