viernes, 30 de mayo de 2014

CDC - 2011 Estimates of Foodborne Illness

CDC - 2011 Estimates of Foodborne Illness

CDC 2011 Estimates: Findings

CDC has estimates for two major groups of foodborne illnesses:

Known foodborne pathogens — 31 pathogens known to cause foodborne illness. Many of these pathogens are tracked by public health systems that track diseases and outbreaks.
*Unspecified agents — Agents with insufficient data to estimate agent-specific burden; known agents not yet identified as causing foodborne illness; microbes, chemicals, or other substances known to be in food whose ability to cause illness is unproven; and agents not yet identified. Because you can’t “track" what isn’t yet identified, estimates for this group of agents started with the health effects or symptoms that they are most likely to cause—acute gastroenteritis.
Table 1. Estimated annual number of domestically acquired, foodborne illnesses, hospitalizations, and deaths due to 31 pathogens and unspecified agents transmitted through food, United States

Foodborne AgentsEstimated annual number of illnesses 
(90% credible interval)
%Estimated annual number of hospitalizations 
(90% credible interval)
%Estimated annual number of deaths 
(90% credible interval)
31 known pathogens9.4 million 
(6.6–12.7 million)
Unspecified agents38.4 million
(19.8–61.2 million)
Total47.8 million 
(28.7–71.1 million)
To estimate the total number of foodborne illnesses, CDC estimated the number of illnesses caused by both known and unspecified agents. We also estimated the number of hospitalizations and deaths caused by these illnesses. Table 1 provides the estimates due to known pathogens, unspecified agents, and the total burden.

Pathogens causing the most illnesses, hospitalizations, and deaths each year

Eight known pathogens account for the vast majority of illnesses, hospitalizations, and deaths. Tables 2–4 list the top five pathogens causing illness, hospitalization, and death.
Table 2. Top five pathogens contributing to domestically acquired foodborne illnesses

PathogenEstimated number of illnesses90% Credible Interval%
Salmonella, nontyphoidal1,027,561644,786–1,679,66711
Clostridium perfringens965,958192,316–2,483,30910
Campylobacter spp.845,024337,031–1,611,0839
Staphylococcus aureus241,14872,341–529,4173
Subtotal  91
Table 3. Top five pathogens contributing to domestically acquired foodborne illnesses resulting in hospitalization

PathogenEstimated number of hospitalizations90% Credible Interval%
Salmonella, nontyphoidal19,3368,545–37,49035
Campylobacter spp.8,4634,300–15,22715
Toxoplasma gondii4,4283,060–7,1468
E.coli (STEC) O1572,138549–4,6144
Subtotal  88
Table 4. Top five pathogens contributing to domestically acquired foodborne illnesses resulting in death

PathogenEstimated number of deaths90% Credible Interval%
Salmonella, nontyphoidal3780–1,01128
Toxoplasma gondii327200–48224
Listeria monocytogenes2550–73319
Campylobacter spp.760–3326
Subtotal  88

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