CDC: Two Bacteria Caused Most Foodborne Illnesses Last Year in US

By Haskins, Julia | The Nation's Health, July 2017 | Go to article overview

CDC: Two Bacteria Caused Most Foodborne Illnesses Last Year in US


Haskins, Julia, The Nation's Health


THE BACTERIA camplyobacter and salmonella are responsible for the most reported cases of bacterial foodborne illnesses in 2016, according to a report from the Centers for Disease Control and Prevention.

Preliminary data published April 20 in Morbidity and Mortality Weekly Report found more than 8,500 reported illnesses from camplyobacter and more than 8,000 from salmonella last year. Following those in order of reported illnesses were shigella, E. coli, cryptosporidium, yersinia, listeria and cyclospora. Overall, there were more than 24,000 foodborne infections, more than 5,500 hospitalizations and nearly 100 deaths in 2016.

CDC estimates about 1.2 million illnesses and 450 deaths in the U.S. annually from non-typhoidal salmonella, which can cause diarrhea, fever and abdominal pain. Salmonella can be life threatening, and, in rare cases, may lead to long-term health problems. Children, older adults and people with compromised immune systems are at the highest risk for infection.

According to CDC, camplyobacter is among the most common causes of diarrheal illness in the U.S. and is estimated to affect more than 1.3 million people annually. Similar to salmonella, many people who become ill from camplyobacter experience diarrhea, cramping and abdominal pain. Infection from camploybacter is more prevalent in summer months and kills about 76 people each year.

People often become infected with camplyobacter from consuming raw or undercooked poultry, as well as through cross-contamination involving other foods, according to CDC. …

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