CDC publishes annual summaries of domestic foodborne disease outbreaks based on reports provided by state, local, and territorial health departments. These summaries help public health practitioners better understand the pathogens, foods, settings, and contributing factors (for example, food not kept at the right temperature) involved in these outbreaks. They also can help identify emerging foodborne disease threats and can be used to inform and to assess interventions aimed at preventing outbreaks.
In 2015, 902 foodborne disease outbreaks were reported, resulting in 15,202 illnesses, 950 hospitalizations, 15 deaths, and 20 food recalls. Norovirus and Salmonella were linked to 443 outbreaks.
Learn more about this report at www.cdc.gov/foodsafety/fdoss/data/annual-summaries/index.html.
These summaries provide such valuable insights into food safety and public health. It’s eye-opening to see the significant impact of foodborne illnesses, with Norovirus and Salmonella contributing to nearly half of all reported outbreaks. The data underscores the importance of proper food handling practices, especially temperature control, which seems to be a common factor in many outbreaks.
One question that comes to mind is whether there are particular foods that are more frequently linked to these pathogens. Does the CDC report detail which types of foods are most commonly associated with Norovirus and Salmonella outbreaks? That information could be really helpful for those of us looking to minimize risks in our own kitchens.
-Chris G. (TheLavatory)