Table 3.
The bacterial causes of foodborne diseases from 2014 to 2018 in Taiwan.
| Bacterial causes | Total 12363 | 2014 (2368) | 2015 (1725) | 2016 (1916) | 2017 (2614) | 2018 (3740) | P |
| Vibrio vulnificus | 995 | 565 (23.9%) | 177 (10.3%) | 71 (3.7%) | 132 (5.0%) | 10 (0.3%) | <.001 |
| Salmonella | 1733 | 649 (27.4%) | 294 (17.0%) | 341 (17.8%) | 235 (8.9%) | 214 (5.7%) | |
| Enteropathogenic Escherichia coli | 1875 | 183 (7.7%) | 49 (2.8%) | 50 (2.6%) | 979 (37.5%) | 614 (16.4%) | |
| Staphylococcus aureus | 2326 | 356 (15.0%) | 369 (21.4%) | 191 (10.0%) | 140 (5.4%) | 1270 (34.0%) | |
| Bacillus cereus | 5466 | 615 (26.0%) | 834 (48.3%) | 1257 (65.6%) | 1128 (43.2%) | 1632 (43.6%) | |
| Botox | 8 | 0 (0%) | 2 (0.1%) | 6 (0.3%) | 0 (0%) | 0 (0%) |