Volume 3, Number 3—September 1997
Perspective
Emerging Foodborne Diseases
S.F. Altekruse
, M.L. Cohen, and D.L. Swerdlow
, M.L. Cohen, and D.L. SwerdlowTable 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. |
