Volume 3, Number 3—September 1997
Emerging Foodborne Diseases
|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.|
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