TABLE 1.

Outbreaks caused by organic foods 1992 to 2014 in the United States

Year	Month of first illness onset	State(s)	No. ill	No. hospitalized	No. died	Food name	Pathogen(s)	USDA-certified statusa
1992	Unknown	Maine	4	1	1	Produce	E. coli O157:H7	Not certified
1996	Unknown	Multistate	61	21	0	Mesclun lettuce	E. coli O157:H7	Not certified
2005	November	Florida	10	—	—	Sweet potato dish	Salmonella sp.	Likely certified
2005	July	Multistate	23	5	0	Eggs	Salmonella Enteritidis	Certified
2006	June	Minnesota	50	6	0	Vegetable-based soup	Salmonella Typhimurium	Certified (cross-contamination)
2006	September	Multistate	4	4	1	Carrot juice, pasteurized	Clostridium botulinum	Certified
2006	September	California	6	3	0	Raw milk and cream	E. coli O157:H7	Certified
2006	September	Multistate	183	95	1	Spinach	E. coli O157:H7	Likely certified
2010	May	Minnesota	7	0	0	Raw milk	E. coli O157, Campylobacter jejuni, Cryptosporidium parvum	Not certified
2010	November	Multistate	140	31	0	Alfalfa sprouts	Salmonella I 4,[5],12:i:–	Likely certified
2011	August	Minnesota	8	3	0	Eggs	Salmonella Enteritidis	Certified
2011	September	Michigan	33	1	0	Grape tomatoes	Salmonella sp.	Certified
2011	August	California	5	3	0	Raw milk	E. coli O157:H7	Certified
2012	October	Multistate	33	10	0	Spinach and spring mix	E. coli O157:H7	Likely certified
2012	January	California	10	0	0	Raw milk and cream	Campylobacter sp.	Certified
2013	March	Multistate	165	69	0	Pomegranate seeds	Hepatitis A	Certified
2014	January	Multistate	31	5	0	Chia seed powder	Salmonella Newport, Hartford, and Oranieburg	Certified
2014	January	Multistate	6	1	0	Nut butter	Salmonella Braenderup	Certified

^aThe USDA National Organic Program was established in 2002.