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Volume 11, Number 3—March 2005

Research

Disease Risks from Foods, England and Wales, 1996–2000

Goutam K. Adak*Comments to Author , Sallyanne M. Meakins*, Hopi Yip*, Benjamin A. Lopman*, and Sarah J. O'Brien*
Author affiliations: *Health Protection Agency Centre for Infections, London, United Kingdom

Main Article

Table 2

Estimated annual impact of indigenous foodborne disease, by food group and type, England and Wales

Food group/type Cases (%) Deaths (%) Case-fatality rate*
Poultry 502,634 (29) 191 (28) 38
Chicken 398,420 (23) 141 (21) 35
Turkey 87,798 (5) 45 (7) 52
Mixed/unspecified 16,416 (1) 4 (1) 27
Eggs 103,740 (6) 46 (7) 44
Red meat 287,485 (17) 164 (24) 57
Beef 115,929 (7) 67 (10) 58
Pork 46,539 (3) 24 (4) 53
Bacon/ham 17,450 (1) 9 (1) 53
Lamb 46,239 (3) 27 (4) 59
Mixed/unspecified 61,329 (4) 36 (5) 59
Seafood 116,603 (7) 30 (4) 26
Fish 22,311 (1) 10 (2) 47
Shellfish 77,019 (4) 16 (2) 21
Mixed/unspecified 17,273 (1) 4 (1) 24
Milk 108,043 (6) 37 (5) 34
Other dairy products 8,794 (0) 5 (0) 55
Vegetable/fruit 49,642 (3) 14 (2) 29
Salad vegetables 37,496 (2) 11 (2) 28
Cooked vegetables 6,870 (0) 2 (0) 35
Fruit 5,275 (0) 1 (0) 25
Rice 26,981 (2) 5 (1) 20
Complex foods 453,237 (26) 181 (26) 40
Infected food handler 67,157 (4) 14 (2) 20
Total† 1,724,315 687 40

*Deaths/100,000 cases. †Totals given are calculated on the basis of rounding to whole numbers.

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