Important Facts in Foodborne Diseases ◾ 309
monocytogenes, nontyphoidal Salmonella, Toxoplasma gondii, and Norovirus were estimated, based
on 2010 outbreak data, to be about $15 billion. 5
Predominant Etiological Agents
As indicated previously, gastrointestinal disorders can be caused by the consumption of food and
water containing pathogenic microorganisms and their toxins; pathogenic algae and parasites and
their toxins; toxic chemicals, either natural or as contaminants; and by other factors. Among these,
the largest number of outbreaks, the total number of cases, and the number of deaths are caused
by pathogenic bacteria and their toxins. Data presented in Table 24.2 show that, on average, the
United States experiences 915 outbreaks each year based on the data collected from 2007 to 2010,
and the majority of outbreaks were caused by bacterial and viral pathogens. Among the bacterial
pathogens, nontyphoidal Salmonella enterica is responsible for the majority of foodborne bacterial
illnesses (1.02 million/year) followed by Clostridium perfringens, Campylobacter spp, Staphylococcus
aureus, Shiga-toxin producing Esc. coli (STEC), Shigella spp., Yersinia enterocolitica, and so forth
(Table 24.3). Among the viral pathogens, norovirus is responsible for 5.4 million foodborne illnesses each year followed by sapovirus, rotavirus, and Hepatitis A virus. The top three foodborne
table 24.3 estimated Yearly Cases of Foodborne Diseases and Related Deaths in the
United States
Pathogens
Cases
Hospitalizations Deaths % Deaths
Bacteria
Bacillus cereus
63,400
20
0
0
Brucella spp.
839
55
1
0.3
Campylobacter spp.
845,024
8463
76
5.5
Clostridium perfringens
965,958
438
26
0.4
Clostridium botulinum
55
42
9
0.2
Shigatoxigenic Esc. coli (STEC), O157
63,153
2138
20
2.9
STEC, non O157
112,752
271
20
Enterotoxigenic Esc. coli (ETEC)
17,894
12
0
0
Listeria monocytogenes
1591
1455
255
27.6
Salmonella spp. (nontyphoidal)
1,027,561
19,336
378
30.6
Shigella spp.
131,254
1456
10
0.8
Staphylococcus aureus
241,148
1064
6
0.1
Streptococcus Group A.
11,217
1
0
0
Vibrio parahaemolyticus
34,664
100
4
Other Vibrio
17,564
83
8
1.7
(continued)
monocytogenes, nontyphoidal Salmonella, Toxoplasma gondii, and Norovirus were estimated, based
on 2010 outbreak data, to be about $15 billion. 5
Predominant Etiological Agents
As indicated previously, gastrointestinal disorders can be caused by the consumption of food and
water containing pathogenic microorganisms and their toxins; pathogenic algae and parasites and
their toxins; toxic chemicals, either natural or as contaminants; and by other factors. Among these,
the largest number of outbreaks, the total number of cases, and the number of deaths are caused
by pathogenic bacteria and their toxins. Data presented in Table 24.2 show that, on average, the
United States experiences 915 outbreaks each year based on the data collected from 2007 to 2010,
and the majority of outbreaks were caused by bacterial and viral pathogens. Among the bacterial
pathogens, nontyphoidal Salmonella enterica is responsible for the majority of foodborne bacterial
illnesses (1.02 million/year) followed by Clostridium perfringens, Campylobacter spp, Staphylococcus
aureus, Shiga-toxin producing Esc. coli (STEC), Shigella spp., Yersinia enterocolitica, and so forth
(Table 24.3). Among the viral pathogens, norovirus is responsible for 5.4 million foodborne illnesses each year followed by sapovirus, rotavirus, and Hepatitis A virus. The top three foodborne
table 24.3 estimated Yearly Cases of Foodborne Diseases and Related Deaths in the
United States
Pathogens
Cases
Hospitalizations Deaths % Deaths
Bacteria
Bacillus cereus
63,400
20
0
0
Brucella spp.
839
55
1
0.3
Campylobacter spp.
845,024
8463
76
5.5
Clostridium perfringens
965,958
438
26
0.4
Clostridium botulinum
55
42
9
0.2
Shigatoxigenic Esc. coli (STEC), O157
63,153
2138
20
2.9
STEC, non O157
112,752
271
20
Enterotoxigenic Esc. coli (ETEC)
17,894
12
0
0
Listeria monocytogenes
1591
1455
255
27.6
Salmonella spp. (nontyphoidal)
1,027,561
19,336
378
30.6
Shigella spp.
131,254
1456
10
0.8
Staphylococcus aureus
241,148
1064
6
0.1
Streptococcus Group A.
11,217
1
0
0
Vibrio parahaemolyticus
34,664
100
4
Other Vibrio
17,564
83
8
1.7
(continued)