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United States__ In the United States, using FoodNet data from 2000–2007, the CDCP estimated there were 47.8 million foodborne illnesses per year (16,000 cases for 100,000 inhabitants)[42] with 9.4 million of these caused by 31 known identified pathogens.[43] 127,839 were hospitalized (43 per 100,000 inhabitants).[44][45] 3,037 people died (1.0 per 100,000 inhabitants).[45][44] Causes of foodborne illness in U. S.[43] Cause Annual cases Rate (per 100,000 inhabitants) 1 Norovirus 5,461,731 cases X 2 Salmonella 1,027,561 cases X 3 Clostridium perfringens 965,958 cases X 4 Campylobacter 845,024 cases X Causes of death by foodborne illness in U. S.[43] Cause Annual deaths Rate (per 100,000 inhabitants) 1 Salmonella 378 cases 0.126 2 Toxoplasma gondii 327 cases 0.109 3 Listeria 255 cases 0.085 4 Norovirus 149 cases 0.050 France__ This data pertains to reported medical cases of 23 specific pathogens, as opposed to total population estimates of all food-borne illness for the United States. In France, for 750,000 cases (1210 per 100,000 inhabitants): 70,000 people consulted in the emergency department of an hospital (113 per 100,000 inhabitants.); 113,000 people were hospitalized (182 per 100,000 inhabitants); 460 people died (0.75 per 100,000 inhabitants). Causes of foodborne illness in France[46][47] Cause Annual hospitalizations Rate (per 100,000 inhabitants) 1 Salmonella ~8,000 cases 13 2 Campylobacter ~3,000 cases 4.8 3 Parasites incl. Toxoplasma ~500 cases ~400 cases 0.8 0.65 4 Listeria ~300 cases 0.5 5 Hepatitis A ~60 cases 0.1 Causes of death by foodborne illness in France Cause Annual Rate (per 100,000 inhabitants) 1 Salmonella ~300 cases 0.5 2 Listeria ~80 cases 0.13 3 Parasites ~37 cases 0.06 (95% due to toxoplasma) 4 Campylobacter ~15 cases 0.02 5 Hepatitis A ~2 cases 0.003 Australia__ In Australia, there are an estimated 5.4 million cases of food-borne illness every year, causing:[48] 18,000 hospitalizations 120 deaths (0.5 deaths per 100,000 inhabitants) 2.1 million lost days off work 1.2 million doctor consultations 300,000 prescriptions for antibiotics Comparison Between Countries__ Country Annual deaths per 100,000 inhabitants Annual hospitalization per 100,000 inhabitants USA 1.0 43 France 0.75 182 Australia 0.5 82 Outbreaks__ Main article: Deadliest foodborne illness incidents The vast majority of reported cases of foodborne illness occur as individual or sporadic cases. The origin of most sporadic cases is undetermined. In the United States, where people eat outside the home frequently, 58% of cases originate from commercial food facilities (2004 FoodNet data). An outbreak is defined as occurring when two or more people experience similar illness after consuming food from a common source. Often, a combination of events contributes to an outbreak, for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inadequate cooking which results in a failure to kill the dangerously elevated bacterial levels. Outbreaks are usually identified when those affected know each other. However, more and more, outbreaks are identified by public health staff from unexpected increases in laboratory results for certain strains of bacteria. Outbreak detection and investigation in the United States is primarily handled by local health jurisdictions and is inconsistent from district to district. It is estimated that 1–2% of outbreaks are detected. |
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