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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

Table 1

Single-state foodborne outbreaks reported by US states and Washington, DC, to the Foodborne Disease Outbreak Surveillance System, 2009–2018*

Characteristic All etiologies Norovirus Salmonella Bacterial toxins STEC O157
No. reporters
 51
 51
 50
 46
 34
No. outbreaks 8,131 2,798 1,191 617 150
Range by state
 9–906
 1–357
 1–100
 1–72
 1–14
Total outbreak-associated illnesses 131,525 55,406 21,656 17,110 1,624
Range by state
 84–11,242
 22–4,755
 3–1,717
 5–1,771
 2–164
Mean annual outbreak rate per 10 million population, by state 28.6 9.2 4.7 2.6 0.9
Range by state
 4.7–86.3
 0.5–52.1
 1.3–11.4
 0.1–7.6
 0.1–3.2
Outbreaks with confirmed etiology, no. (%) 3,962 (49) 1,529 (55) 1,101 (92) 258 (42) 139 (93)
Range by state, %
 21–84
 0–100
 54–100
 0–100
 50–100
Outbreaks with food vehicle identified, no. (%) 2,960 (36) 693 (25) 477 (40) 397 (64) 88 (59)
Range by state, %
 11–77
 0–100
 0–80
 0–100
 0–100
Outbreaks with confirmed etiology and food vehicle identified, no. (%) 1,819 (22) 425 (15) 449 (38) 194 (31) 82 (55)
Range by state, % 0–56 0–40 0–80 0–100 0–80

*All etiologies includes reported outbreaks with multiple etiologies. Bacterial toxins include Clostridium perfringens, Bacillus cereus, and Staphylococcus aureus. 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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