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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

Main Article

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.

Main Article

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The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.
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