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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 3

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

Food group/type General practitionercases (%) Hospital cases (%) Hospital days (%)
Poultry 159,433 (35) 9,952 (45) 41,645 (41)
Chicken 129,271 (28) 9,005 (41) 36,425 (36)
Turkey 23,679 (5) 360 (2) 3,001 (3)
Mixed/unspecified 6,483 (1) 587 (3) 2,219 (2)
Eggs 19,554 (4) 552 (3) 3,410 (3)
Red meat 80,805 (18) 1,231 (6) 10,935 (11)
Beef 34,981 (8) 429 (2) 4,284 (4)
Pork 11,923 (3) 219 (1) 1,685 (2)
Bacon/ham 4,470 (0) 82 (0) 632 (0)
Lamb 14,283 (3) 157 (1) 1,721 (2)
Mixed/unspecified 15,148 (3) 343 (2) 2,613 (3)
Seafood 23,998 (5) 828 (4) 3,690 (4)
Fish 4,603 (1) 112 (1) 748 (1)
Shellfish 12,861 (3) 134 (1) 752 (1)
Mixed/unspecified 6,534 (1) 582 (3) 2,190 (2)
Milk 40,755 (9) 3,681 (17) 14,176 (14)
Other dairy products 1,561 (0) 67 (0) 402 (0)
Vegetable/fruit 11,912 (3) 702 (3) 2,932 (3)
Salad vegetables 9,874 (2) 660 (3) 2,671 (3)
Cooked vegetables 1,184 (0) 27 (0) 168 (0)
Fruit 853 (0) 15 (0) 93 (0)
Rice 5,127 (1) 73 (0) 432 (0)
Complex foods 103,409 (22) 4,175 (19) 20,646 (20)
Infected food handler
14,007 (3)
736 (3)
3,113 (3)
Total* 460,560 21,997 101,382

*Totals given are calculated on the basis of rounding to whole numbers.

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