Table 1. Single-state foodborne outbreaks reported by US states and Washington, DC, to the Foodborne Disease Outbreak Surveillance System, 2009–2018*.
| Characteristic | All etiologies | Norovirus | Salmonella | Bacterial toxins | STEC O157 |
|---|---|---|---|---|---|
| No. reporters |
51 |
51 |
50 |
46 |
34 |
| No. outbreaks | 8,131 | 2,798 | 1,191 | 617 | 150 |
| Range by state |
9–906 |
1–357 |
1–100 |
1–72 |
1–14 |
| Total outbreak-associated illnesses | 131,525 | 55,406 | 21,656 | 17,110 | 1,624 |
| Range by state |
84–11,242 |
22–4,755 |
3–1,717 |
5–1,771 |
2–164 |
| Mean annual outbreak rate per 10 million population, by state | 28.6 | 9.2 | 4.7 | 2.6 | 0.9 |
| Range by state |
4.7–86.3 |
0.5–52.1 |
1.3–11.4 |
0.1–7.6 |
0.1–3.2 |
| Outbreaks with confirmed etiology, no. (%) | 3,962 (49) | 1,529 (55) | 1,101 (92) | 258 (42) | 139 (93) |
| Range by state, % |
21–84 |
0–100 |
54–100 |
0–100 |
50–100 |
| Outbreaks with food vehicle identified, no. (%) | 2,960 (36) | 693 (25) | 477 (40) | 397 (64) | 88 (59) |
| Range by state, % |
11–77 |
0–100 |
0–80 |
0–100 |
0–100 |
| Outbreaks with confirmed etiology and food vehicle identified, no. (%) | 1,819 (22) | 425 (15) | 449 (38) | 194 (31) | 82 (55) |
| Range by state, % | 0–56 | 0–40 | 0–80 | 0–100 | 0–80 |
*All etiologies includes reported outbreaks with multiple etiologies. Bacterial toxins include Clostridium perfringens, Bacillus cereus, and Staphylococcus aureus. STEC, Shiga toxin–producing Escherichia coli.