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Volume 28, Number 6—June 2022
Synopsis

Foodborne Illness Outbreaks Reported to National Surveillance, United States, 2009–2018

Alice E. WhiteComments to Author , Alexandra R. Tillman, Craig Hedberg, Beau B. Bruce, Michael Batz, Scott A. Seys, Daniel Dewey-Mattia, Michael C. Bazaco, and Elaine Scallan Walter
Author affiliations: Colorado School of Public Health, Aurora, Colorado, USA (A.E. White, A.R. Tillman, E. Scallan Walter); University of Minnesota, Minneapolis, Minnesota, USA (C. Hedberg); Centers for Disease Control and Prevention, Atlanta, Georgia, USA (B.B. Bruce, D. Dewey-Mattia); US Food and Drug Administration, College Park, Maryland, USA (M. Batz, M.C. Bazaco); US Department of Agriculture Food Safety Inspection Service, Washington, DC, USA (S.A. Seys)

Main Article

Figure 2

Annual rates of foodborne-illness outbreaks per 10 million population by reporting state and etiology, Foodborne Disease Outbreak Surveillance System, United States, 2009–2018. STEC, Shiga toxin–producing Escherichia coli.

Figure 2. Annual rates of foodborne-illness outbreaks per 10 million population by reporting state and etiology, Foodborne Disease Outbreak Surveillance System, United States, 2009–2018. STEC, Shiga toxin–producing Escherichia coli.

Main Article

Page created: April 13, 2022
Page updated: May 22, 2022
Page reviewed: May 22, 2022
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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