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Volume 7, Number 5—October 2001
Dispatch

Perceived Etiology of Foodborne Illness among Public Health Personnel

Timothy F. JonesComments to Author  and Diane Eigsti Gerber
Author affiliations: Tennessee Department of Health, Nashville, Tennessee, USA

Main Article

Table

Percentage of respondents identifying each pathogen as among the top three causes of foodborne illness, and estimated percentage of foodborne illnesses in the United States actually caused by those pathogens

Pathogen Percentage of respondents listing it among top three causes Est. percentage of foodborne illness in USA caused by pathogen (1)
Salmonella 90 9.7
Escherichia coli 56 1.3
Staphylococcus 36 1.3
Shigella 32 0.6
Campylobacter 18 14.2
Listeria 16 <0.1
Hepatitis A virus 8 <0.1
Clostridium perfringens 8 1.8
Norwalk-like virus 5 66.7
Virusesa 4 67.2
Giardia lamblia 3 1.4
Streptococcus 2 0.4

aRespondents who wrote in "viruses" only; does not include those who specified Norwalk-like virus.
Est = estimated.

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References
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Page created: April 26, 2012
Page updated: April 26, 2012
Page reviewed: April 26, 2012
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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