Trends in Foodborne Illness in the United States
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 for reducing foodborne illness.