Volume 11, Number 3—March 2005
Research
Disease Risks from Foods, England and Wales, 1996–2000
Goutam K. Adak*
, Sallyanne M. Meakins*, Hopi Yip*, Benjamin A. Lopman*, and Sarah J. O'Brien*
, Sallyanne M. Meakins*, Hopi Yip*, Benjamin A. Lopman*, and Sarah J. O'Brien*Table 1
Estimated annual impact of indigenous foodborne disease by etiologic agent, England and Wales
| Pathogen |
Cases |
General practitioner cases |
Hospital | ||
|---|---|---|---|---|---|
| Cases |
Days |
Deaths |
|||
| Bacteria | |||||
| Aeromonas spp. | 0 | 0 | 0 | 0 | 0 |
| Bacillus spp. | 10,717 | 4,287 | 26 | 67 | 0 |
| Campylobacter spp. | 337,655 | 160,788 | 15,918 | 58,897 | 80 |
| Clostridium perfringens | 168,436 | 88,651 | 709 | 10,496 | 177 |
| C. difficile cytotoxin | 0 | 0 | 0 | 0 | 0 |
| Escherichia coli O157:H7 | 1,026 | 1,026 | 389 | 2,216 | 23 |
| Non–O157:H7 STEC* | 114 | 114 | 43 | 246 | 3 |
| Other E. coli | 62,050 | 13,850 | 319 | 1561 | 6 |
| Listeria monocytogenes | 221 | 221 | 221 | 3,959 | 78 |
| Nontyphoidal salmonellae | 73,193 | 52,280 | 2,666 | 15,465 | 209 |
| Salmonella Typhi | 86 | 86 | 35 | 239 | 0 |
| S. Paratyphi | 91 | 91 | 29 | 181 | 0 |
| Shigella spp. | 308 | 308 | 7 | 37 | 0 |
| Staphylococcus aureus | 9,196 | 3,678 | 232 | 278 | 0 |
| Vibrio cholerae O1 and O139 | 0 | 0 | 0 | 0 | 0 |
| V. cholerae, other serotypes | 194 | 97 | 8 | 30 | 0 |
| Other vibrio species | 291 | 146 | 4 | 16 | 2 |
| Yersinia spp. | 129,338 | 11,054 | 619 | 5,448 | 3 |
| Parasites | |||||
| Cryptosporidium parvum | 1,699 | 894 | 32 | 119 | 3 |
| Cyclospora cayatenensis | 1,026 | 540 | 3 | 10 | 0 |
| Giardia lamblia | 1,999 | 1,052 | 6 | 22 | 0 |
| Viruses | |||||
| Adenovirus 40/41 | 0 | 0 | 0 | 0 | 0 |
| Astrovirus | 17,741 | 4,032 | 12 | 47 | 4 |
| Norovirus | 61,584 | 9,775 | 39 | 152 | 10 |
| Rotavirus | 8,205 | 1,368 | 42 | 110 | 4 |
| Sapovirus | 0 | 0 | 0 | 0 | 0 |
| Unknown | 839,144 | 106,221 | 637 | 1,785 | 85 |
| Total† | 1,724,315 | 460,560 | 21,997 | 101,382 | 687 |
*STEC, Shiga toxin–producing Escherichia coli. †Totals are calculated on the basis of rounding to whole numbers.
