Incidence of Foodborne Illness

摘要

The CDC defines a foodborne disease outbreak as the occurrence of two or more similar illnesses resulting from ingestion of a common food. Each year, one in 10 people experiences a foodborne illness, 128,000 are hospitalized, 3,000 die, and 33 million healthy life-years are lost. Of the more than 250 foodborne illnesses identified, most are infections caused by a known pathogen. A variety of bacteria, viruses, and parasites, as well as harmful toxins and chemicals (5%), cause foodborne illness. Norovirus is the most common pathogen to cause illness through food contamination (42%), followed by Salmonella (30%).