Highlights
- In 2017, 841 foodborne disease outbreaks were reported, resulting in 14,481 illnesses, 827 hospitalizations, 20 deaths, and 14 food product recalls.
- Norovirus was the most common cause of confirmed, single-etiology outbreaks, accounting for 140 (35%) outbreaks and 4,092 (46%) illnesses. Salmonella was the next most common cause, accounting for 113 (29%) outbreaks and 3,007 (34%) illnesses, followed by Shiga toxin-producing Escherichia coli, which caused 19 (5%) outbreaks and 513 (6%) illnesses, and Clostridium perfringens, which caused 19 (5%) outbreaks and 478 (5%) illnesses.
- Mollusks (41 outbreaks), fish (37), and chicken (23) were the most common single food categories implicated. The most outbreak associated illnesses were from turkey (609 illnesses), fruits (521), and chicken (487).
- As reported in previous years, restaurants (489 outbreaks, 64% of outbreaks for which a single location of preparation was reported), specifically restaurants with sit-down dining (366, 48%), were the most commonly reported locations of food preparation associated with outbreaks.
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