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Volume 17, Number 1—January 2011

Foodborne Illness Acquired in the United States—Major Pathogens

Elaine Scallan1Comments to Author , Robert M. Hoekstra, Frederick J. Angulo, Robert V. Tauxe, Marc-Alain Widdowson, Sharon L. Roy, Jeffery L. Jones, and Patricia M. Griffin
Author affiliations: Author affiliation: Centers for Disease Control and Prevention, Atlanta, Georgia, USA

Main Article

Table 1

Modeling approaches used to estimate the total number of illnesses for different types of data, United States*

Pathogens for which laboratory-confirmed illnesses were scaled up
Pathogens for which US population was scaled down
Active surveillance data Passive surveillance data Outbreak surveillance data
Campylobacter spp. Brucella spp. Bacillus cereus Astrovirus
Cryptosporidium spp. Clostridium botulinum Clostridium perfringens Norovirus
Cyclospora cayetanensis Giardia intestinalis ETEC† Rotavirus
STEC O157 Hepatitis A virus Staphylococcus aureus Sapovirus
STEC non-O157 Mycobacterium bovis Streptococcus spp. group A Toxoplasma gondii
Listeria monocytogenes Trichinella spp.
Salmonella spp., nontyphoidal‡ Vibrio cholerae, toxigenic
S. enterica serotype Typhi Vibrio parahaemolyticus
Shigella spp. Vibrio vulnificus
Yersinia enterocolitica Vibrio spp., other

*ETEC, enterotoxigenic Escherichi coli; STEC, Shiga toxin–producing E. coli.
†Numbers of E. coli other than STEC or ETEC assumed to be same as for ETEC.
‡Includes all serotypes other than Typhi.

Main Article

1Current affiliation: Colorado School of Public Health, Aurora, Colorado, USA.

Page created: December 20, 2011
Page updated: December 20, 2011
Page reviewed: December 20, 2011
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