The full report titled "Foodborne illness source attribution estimates for 1998 to 2016 for Salmonella,
From that report, here are the key takeaways. There is nothing surprising.
Escherichia coli O157, Listeria monocytogenes, and Campylobacter using multi-year outbreak surveillance data, United States" can be found HERE.
From that report, here are the key takeaways. There is nothing surprising.
"Salmonella illnesses came from a wide variety of foods.
"E.coli O157 illnesses were most often linked to Vegetable Row Crops (such as leafy greens) and Beef.
Nearly 75% of illnesses were linked to these two categories."
"Listeria monocytogenes illnesses were most often linked to Dairy products and Fruits.
More than 75% of illnesses were attributed to these two categories, but the rarity of Listeria monocytogenes outbreaks makes these estimates less reliable than those for other pathogens."
"Non-Dairy Campylobacter illnesses were most often linked to Chicken.
Over 80% of non-Dairy foodborne illnesses were attributed to Chicken, Other Seafood (such as shellfish), Turkey, Other Meat/Poultry (such as lamb or duck), and Vegetable Row Crops, with Campylobacter illnesses most often linked to Chicken. An attribution percentage for Dairy is not included because, among other reasons, most foodborne Campylobacter outbreaks were associated with unpasteurized milk, which is not widely consumed, and we think these over-represent Dairy as a source of illness caused by Campylobacter. Removing Dairy illnesses from the calculations highlights important sources of illness from widely consumed foods, such as Chicken."
FDA Constituent Updates
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), Chicken, Pork, Fruits, Other Produce (such as nuts), Eggs, and Beef."
[Salmonella is carried by so many animals and with that, comes in on raw ingredients such as meats, grains, produce, etc. Also can survive in the processing environment for long periods of time. Simple errors such as under-cooking, cross contamination, inadequate sanitation provides opportunity for this organism to contaminate food.]
"E.coli O157 illnesses were most often linked to Vegetable Row Crops (such as leafy greens) and Beef.
Nearly 75% of illnesses were linked to these two categories."
[This organism is associated with animal (ruminants) poop. It gets to people either via beef, primarily ground beef, and then people don't properly cook (no thermometer) or the organism gets onto produce via contaminated water or when ruminants poop around the produce]
"Listeria monocytogenes illnesses were most often linked to Dairy products and Fruits.
More than 75% of illnesses were attributed to these two categories, but the rarity of Listeria monocytogenes outbreaks makes these estimates less reliable than those for other pathogens."
[This contamination is primarily a processing environmental contaminate. In facilities where equipment sanitation is not as good as it should be, the organism establishes itself and then the food. The meat industry has it pretty much figured out...there are no silver bullets, just solid procedures and constant vigilance]
"Non-Dairy Campylobacter illnesses were most often linked to Chicken.
Over 80% of non-Dairy foodborne illnesses were attributed to Chicken, Other Seafood (such as shellfish), Turkey, Other Meat/Poultry (such as lamb or duck), and Vegetable Row Crops, with Campylobacter illnesses most often linked to Chicken. An attribution percentage for Dairy is not included because, among other reasons, most foodborne Campylobacter outbreaks were associated with unpasteurized milk, which is not widely consumed, and we think these over-represent Dairy as a source of illness caused by Campylobacter. Removing Dairy illnesses from the calculations highlights important sources of illness from widely consumed foods, such as Chicken."
[The food with the highest incidence rate is raw milk, but since most people don't consume raw milk, the number is not as high as it would be if we all started to drink it. Outside of that, it is poultry. With Thanksgiving coming up, that is something to keep in mind.]
FDA Constituent Updates
https://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm625291.htm
Release of a New Report on the Sources of Foodborne Illnesses for 2016 from the Interagency Food Safety Analytics Collaboration
November 9, 2018
Today, the Interagency Food Safety Analytics Collaboration (IFSAC) released a report titled “Foodborne illness source attribution estimates for 2016 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter using multi-year outbreak surveillance data, United States.” The authors used outbreak data to produce new estimates for foods responsible for foodborne illnesses caused by four pathogens in 2016. CDC estimates that, together, these four pathogens cause 1.9 million foodborne illnesses in the United States each year.
The analysis uses a method developed by IFSAC to estimate foodborne illness source attribution, which is the process of estimating the degree to which specific foods and food categories are responsible for foodborne illnesses. In addition to the 2016 estimates, IFSAC posted estimates for 2014 and 2015 on its website, reflecting IFSAC’s goal to provide annual updates of these estimates using data from the most recently available outbreak data.
For the 2016 report, IFSAC analyzed data from just over 1,000 foodborne disease outbreaks that occurred from 1998 through 2016 to assess which categories of foods were most responsible for Salmonella, E. coli O157, Listeria monocytogenes, and Campylobacter infections. The pathogens were chosen because of the frequency or severity of the illnesses they cause, and because targeted interventions can have a major impact in reducing them. The implicated foods were divided into 17 categories for the analysis, and the method gives the greatest weight to the most recent five years of outbreak data (2012–2016). Of note in the 2016 report:
The updated estimates combined with other data might help shape agency priorities and support the development of regulations and performance standards and measures, among other activities. As more data become available and methods evolve, attribution estimates may improve. Updates to these estimates will enhance IFSAC’s efforts to inform and engage stakeholders, and further their ability to assess whether prevention measures are working.
IFSAC was created in 2011 by three federal agencies—the Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS)—to improve coordination of federal food safety analytic efforts and address cross-cutting priorities for food safety data collection, analysis, and use. For more information, visit IFSAC projects or email IFSAC@fda.hhs.gov.
Release of a New Report on the Sources of Foodborne Illnesses for 2016 from the Interagency Food Safety Analytics Collaboration
November 9, 2018
Today, the Interagency Food Safety Analytics Collaboration (IFSAC) released a report titled “Foodborne illness source attribution estimates for 2016 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter using multi-year outbreak surveillance data, United States.” The authors used outbreak data to produce new estimates for foods responsible for foodborne illnesses caused by four pathogens in 2016. CDC estimates that, together, these four pathogens cause 1.9 million foodborne illnesses in the United States each year.
The analysis uses a method developed by IFSAC to estimate foodborne illness source attribution, which is the process of estimating the degree to which specific foods and food categories are responsible for foodborne illnesses. In addition to the 2016 estimates, IFSAC posted estimates for 2014 and 2015 on its website, reflecting IFSAC’s goal to provide annual updates of these estimates using data from the most recently available outbreak data.
For the 2016 report, IFSAC analyzed data from just over 1,000 foodborne disease outbreaks that occurred from 1998 through 2016 to assess which categories of foods were most responsible for Salmonella, E. coli O157, Listeria monocytogenes, and Campylobacter infections. The pathogens were chosen because of the frequency or severity of the illnesses they cause, and because targeted interventions can have a major impact in reducing them. The implicated foods were divided into 17 categories for the analysis, and the method gives the greatest weight to the most recent five years of outbreak data (2012–2016). Of note in the 2016 report:
- Salmonella illnesses came from a wide variety of foods.
- E. coli O157 illnesses were most often linked to Vegetable Row Crops (such as leafy greens) and Beef.
- Listeria monocytogenes illnesses were most often linked to Dairy products and Fruits.
- Dairy and Fruits remain the top two categories with the highest estimated attribution percentages, but the difference between the two categories is not statistically significant.
- There was an increase in the estimated attribution of Listeria illnesses to Vegetable Row Crops from 3.4% in 2013 to 12.5 % in 2016 due to the impact of a large multi-state outbreak in 2015 linked to prepackaged lettuce.
- Campylobacter illnesses were most often linked to Chicken after removing Dairy outbreaks from the estimates.
- Most foodborne Campylobacter outbreaks were associated with unpasteurized milk, which is not widely consumed, and those outbreaks likely over-represent Dairy as a source of Campylobacter illness.
- For 2016, Chicken had a significantly higher estimated attribution percentage than the other non-Dairy food categories. The adjusted Chicken percentage increased from 9.5% to 30.3% after removing Dairy.
The updated estimates combined with other data might help shape agency priorities and support the development of regulations and performance standards and measures, among other activities. As more data become available and methods evolve, attribution estimates may improve. Updates to these estimates will enhance IFSAC’s efforts to inform and engage stakeholders, and further their ability to assess whether prevention measures are working.
IFSAC was created in 2011 by three federal agencies—the Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS)—to improve coordination of federal food safety analytic efforts and address cross-cutting priorities for food safety data collection, analysis, and use. For more information, visit IFSAC projects or email IFSAC@fda.hhs.gov.
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