Foodborne illness source attribution
estimates for 2016 for Salmonella,
Escherichia coli O157,
Listeria monocytogenes, and
Campylobacter using multi-year outbreak
surveillance data,
United States
For the 2016 report [PDF - 14 pages], IFSAC analyzed data from just over 1,000 foodborne disease outbreaks that occurred from 1998 through 2016 to assess which categories of foods were most responsible for Salmonella, E. coli O157, Listeria monocytogenes, and Campylobacter infections. IFSAC chose the pathogens because of the frequency or severity of the illnesses they cause, and because targeted interventions can have a major impact in reducing them. The implicated foods were divided into 17 categories for the analysis. The method gives the greatest weight to the most recent 5 years of outbreak data (2012–2016). Of note in the 2016 report is the following:
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