The U.S. Centers for Disease Control and Prevention (CDC) estimates that, together, four pathogens—Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter—cause 1.9 million foodborne illnesses in the United States each year. Created by the CDC, the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS), the Interagency Food Safety Analytics Collaboration (IFSAC) collects and analyzes outbreak data to produce an annual report with estimates of foods responsible for foodborne illnesses caused by pathogens.
IFSAC derived the estimates for 2017 using the same method used for the 2012 estimates, with some modifications. The data came from 1,329 foodborne disease outbreaks that occurred from 1998 through 2017 and for which each confirmed or suspected implicated food fell into a single food category. The method relies most heavily on the most recent five years of outbreak data (2013–2017). According to the new report:
The updated estimates, combined with other data, may help shape agency priorities and inform the creation of targeted interventions that can help to reduce foodborne illnesses caused by these pathogens. As more data become available and methods evolve, attribution estimates may improve. These estimates are intended to inform and engage stakeholders and to improve federal agencies’ abilities to assess whether prevention measures are working.
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