Table 1.
Epidemiology of major foodborne pathogens in the United States
| pathogen(s) | cases | hospitalizations | deaths | references |
|---|---|---|---|---|
| Campylobacter spp. | ~850,000–1.5 million | 8500 | 80 | 3,143 |
| nontyphoidal Salmonella spp | ~1.4 | 20,000–26,000 | 400 | 3,143,160 |
| Clostridium perfringens | ~1 million | 450 | 30 | 3 |
| STEC* | ~176,000–250,000 | 2500 | 20 | 3,15 |
| Shigella spp. | ~130,000 | 1500 | 10 | 3 |
| Yersinia enterocolitica | ~95,000–117,000 | 500–640 | 35 | 3 |
| non-cholera Vibrio spp | ~36,000–52,000 | 300 | 50 | 3,143 |
| ETEC** | ~18,000–80,000 | 12 | 0 | 3 |
| other DEC*** | ~12,000 | 8 | 0 | 3 |
*
Shiga toxin producing E. coli (includes O157:H7 and other serotypes)
**
enterotoxigenic E. coli; https://www.cdc.gov/ecoli/diarrheagenic-ecoli.html
***
Diarrheagenic E. coli (Enteropathogenic, EPEC; enteraggregative E. coli, EAEC)