Trends in Foodborne Illness in the United States

Figure: This figure depicts the relative rates by year of culture-confirmed infections with Campylobacter, Shiga toxin-producing Escherichia coli (STEC O157), Listeria, Salmonella, and Vibrio compared with 2006–2008 rates. Data for 2006–2013, provided by the Foodborne Diseases Active Surveillance Network on infections in the United States, indicate the relative change in the incidence of that pathogen compared with 2006–2008. The actual incidences of these infections cannot be determined from this figure. In 2009, the relative rate of Campylobacter was 1.02; in 2010, the relative rate was 1.06; and, in 2011 through 2013, the relative rate was 1.13. In 2009, the relative rate of STEC O157 was 0.76; in 2010, the relative rate was 0.72; in 2011, the relative was 0.74; in 2012, the relative rate was 0.89; and in 2013, the relative rate was 0.91. In 2009, the relative rate of Listeria was 1.2; in 2010, the relative rate was 0.99; in 2011, the relative rate was 1.08; in 2012, the relative rate was 0.95; and in 2013, the relative rate was 0.97. In 2009, the relative rate of Salmonella was 0.95; in 2010, the relative rate was 1.09; in 2011, the relative rate was 1.05; in 2012, the relative rate was 1.03; and in 2013, the relative rate was 0.96. In 2009, the relative rate of Vibrio was 1.21; in 2010, the relative rate was 1.39; in 2011, the relative rate was 1.16; in 2012, the relative rate was 1.44; and in 2013, the relative rate was 1.75

Estimates of burden of illness are designed to give the most accurate count of illnesses at a specific point in time. They are not intended to show disease trends—whether illnesses are increasing or decreasing.

Surveillance systems like FoodNet* (Foodborne Diseases Active Surveillance Network), America's report card for food safety, capture data over a period of time and are better at showing disease trends.

Documenting trends in foodborne illness—which illnesses are decreasing and which are increasing—is essential to the overall goal of reducing foodborne illness.

Foodborne diseases monitored through FoodNet include infections caused by the bacteria Campylobacter, E. O157, Listeria, Salmonella, Shigella, Vibrio, and Yersinia, and the parasites Cryptosporidium and Cyclospora.

Each year, FoodNet reports on the changes in the number of people in the United States sickened with foodborne infections from these pathogens that have been confirmed by laboratory tests. This annual report card also lets CDC, its partners, and policy makers know how much progress has made in reaching national goals