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Volume 3, Number 3—September 1997

Perspective

Emerging Foodborne Diseases

S.F. AltekruseComments to Author , M.L. Cohen, and D.L. Swerdlow
Author affiliations: Centers for Disease Control and Prevention, Atlanta, Georgia, USA

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Table 1

Estimated number of illnesses and deaths per year caused by infection with selected foodborne bacterial pathogens, United States. (1-2)

Foodborne pathogen Estimated cases (103) Estimated deaths (103) Commonly implicated foods
Campylobacter jejuni 4,000 0.2-1 Poultry, raw milk, untreated water
Salmonella (nontyphoid) 2,000 0.5-2 Eggs, poultry, meat, fresh produce, other raw foods
Escherichia coli
O157:H7 25 0.1-0.2 Ground beef, raw milk, lettuce, untreated water, unpasteurized cider/apple juice
Listeria monocytogenes 1.5 0.25-0.5 Ready-to-eat foods (e.g. soft cheese, deli foods, pâté)
Vibrio species 10 0.05-0.1 Seafood (e.g. molluscan, crustacean shellfish) raw, undercooked, cross- contaminated.

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