TABLE 1. Incidence of bacterial and parasitic infections in 2017 and percentage change compared with 2014–2016 average annual incidence, by pathogen — FoodNet sites,* 2014–2017†.
| Pathogen | 2017 | 2017 versus 2014–2016 | ||
|---|---|---|---|---|
| No. of cases | Incidence rate§ | % Change¶ | (95% CI) | |
| Bacteria | ||||
| Campylobacter | 9,421 | 19.1 | 10 | (2 to 18) |
| Salmonella | 7,895 | 16.0 | -5 | (-11 to 1) |
| Shigella | 2,132 | 4.3 | -3 | (-25 to 25) |
| Shiga toxin–producing E. coli** | 2,050 | 4.2 | 28 | (9 to 50) |
| Yersinia | 489 | 1.0 | 166 | (113 to 234) |
| Vibrio | 340 | 0.7 | 54 | (26 to 87) |
| Listeria | 158 | 0.3 | 26 | (2 to 55) |
| Parasites | ||||
| Cryptosporidium | 1,836 | 3.7 | 10 | (-16 to 42) |
| Cyclospora | 163 | 0.3 | 489 | (253 to 883) |
Abbreviations: CI = confidence interval; FoodNet = CDC’s Foodborne Diseases Active Surveillance Network.
* Connecticut, Georgia, Maryland, Minnesota, New Mexico, Oregon, Tennessee, and selected counties in California, Colorado, and New York.
† Data for 2017 are preliminary.
§ Per 100,000 population.
¶ Percentage change reported as increase or decrease.
** For Shiga toxin–producing E. coli, all serogroups were combined because it is not possible to distinguish between serogroups using culture-independent diagnostic tests. Reports that were only Shiga toxin–positive from clinical laboratories and were Shiga toxin–negative at a public health laboratory were excluded (n=518). When these were included, the incidence rate was 5.2, which was a 57% increase (CI = 33% to 85%).