314  ◾  Fundamental Food Microbiology
table 24.5 Foods and Pathogens involved in outbreaks from 2000–2012
Year
Foods Involved
Place
Pathogen
No.
Illnesses
No. Deaths
2012
Tuna fish
USA
Salmonella Bareilly
258
–
2011
Lettuce
USA
Esc. coli O157:H7
60
–
2011
Strawberries
USA
Esc. coli O157:H7
15
1
2011
Cantaloupe
USA
Lis. monocytogenes
146
31
2011
Sprouts
Europe
(Germany)
Esc. coli O104:H4
3911
48
2011
Papaya
USA
Salmonella
106
–
2011
Alfalfa sprouts
USA
Salmonella
140
–
2010
Celery
USA
Lis. monocytogenes
10
5
2010
Lettuce
USA
Esc. coli O145
26
2010
Eggs
USA
Salmonella
Enteritidis
1939
–
2009–
2010
Black and red
pepper
USA
Salmonella
Montevideo
272
2009
Alfalfa sprouts
USA
Salmonella
235
2009
Frozen raspberries
Finland
Norovirus
200
2009
Peanut butter
USA
Salmonella
Typhimurium
714
9
2008
Mexican-grown
peppers
USA
Salmonella Saintpaul
1017
2
2007
Chicken and turkey
pot pies
USA
Salmonella
401
–
2007
Peanut Butter
USA
Salmonella
425
–
2007
Frozen ground beef
patties
USA
Esc. coli O157:H7
40
–
2008
Ground beef
USA
Esc. coli O157:H7
45
–
2007
Milk or milk-related
products
USA
Lis. monocytogenes
5
3
2006
Green onions
USA
Esc. coli O157:H7
67
–
2006
Spinach
USA
Esc. coli O157:H7
199
3
2002
Hamburger
USA
Esc. coli O157:H7
18
–
(continued)