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 A1
General outbreaks of infectious iIntestinal disease iInvolving 1 food vehicle, England and Wales
| Food group | All salmonellae (%)* | Campylobacter (%) | Other bacteria (%) | Viruses (%) | Protozoa (%) |
|---|---|---|---|---|---|
| Poultry | 108 (23) | 15 (54) | 49 (25) | 4 (6) | 0 (0) |
| Red meat | 51 (11) | 0 (0) | 83 (42) | 0 (0) | 0 (0) |
| Eggs | 69 (14) | 0 (0) | 0 (0) | 0 (0) | 0 (0) |
| Seafood | 19 (4) | 1 (4) | 2 (1) | 23 (36) | 0 (0) |
| Milk | 8 (2) | 6 (21) | 9 (5) | 0 (0) | 1 (100) |
| Other dairy products | 4 (1) | 0 (0) | 2 (1) | 0 (0) | 0 (0) |
| Vegetables/fruit | 10 (2) | 1 (4) | 5 (3) | 6 (9) | 0 (0) |
| Rice | 4 (2) | 0 (0) | 12 (6) | 0 (0) | 0 (0) |
| Complex foods | 202 (42) | 4 (14) | 32 (16) | 11 (17) | 0 (0) |
| Infected food handler | 3 (1) | 1 (4) | 1 (1) | 20 (31) | 0 (0) |
| Total | 478 | 28 | 195 | 64 | 1 |
*Percentages are rounded to the nearest whole number.
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