Important Facts in Foodborne Diseases ◾ 319
Critical Control Point (HACCP) Rule in reducing the number of cases of major foodborne diseases in the United States each year. FoodNet is a sentinel network that can respond rapidly to new
and emerging foodborne pathogens and evaluate new prevention and control strategies in order to
safeguard the food and health of the consumers. 12
FoodNet was established in 1996 by directly linking CDC, USDA-FSIS, and the FDA with the state
and local health departments in the states of California, Colorado, Connecticut, Georgia, Maryland,
Minnesota, New Mexico, New York, Oregon, and Tennessee. As of 2009, FoodNet conducted
population-based active surveillance for confirmed cases of 10 pathogens, namely, Campylobacter,
Salmonella, Shigella, Shigatoxigenic Esc. coli (STEC) O157:H7, STEC non-O157 (started from 2005),
Lis. monocytogenes, Yer. enterocolitica, Vibrio spp., Cryptosporidium, and Cyclospora (the last two have
been included since 1997), covering about 44–47 million persons each year.
The findings between 2000 and 2009 are summarized in Table 24.7. Over the 10-year period,
the incidence of several pathogens declined while many showed an upward trend. Incidence of
Yersinia decreased 53%, Shigella 55%, Listeria 26%, Campylobacter 30%, STEC O157:H7 41%,
and Salmonella 10%. Incidence of Sal. Typhimurium decreased by 51%, Agona 48%, Heidelberg
33%, and Thompson 33% while the incidence of other serovars increased: Newport 64%,
Oranienburg 39%, Enteritidis 32%, and Javiana by 120%. Incidence of Vibrio species increased
85%, whereas the incidence of Cryptosporadium remained unchanged. 12
table 24.7 Rate of incidence of nine Foodborne Diseases in the United States During
2000–2009 12
Pathogens
Rate per 100,000 Population
2000 2001 2002 2003 2004 2005
2006
2007
2008
2009
Bacteria
Campylobacter
spp.
15.7 13.8 13.37 12.6 12.9 12.72
12.71 12.79 12.68 13.02
Lis.
monocytogenes
0.3
0.3
0.27
3.3
2.7
0.3
0.31
0.27
0.29
0.34
Salmonella
14.4 15.1 16.10 14.5 14.7 14.55
14.81 14.92 16.20 15.19
Shigella spp.
7.9
6.4 10.34
7.3
5.1
4.67
6.09
6.26
6.59
3.99
STEC O157
2.1
1.6
1.73
1.1
0.9
1.06
1.31
1.20
1.12
0.99
STEC non-O157
NR
NR
NR
NR
NR
0.33
0.46
0.57
0.45
0.57
Vibrio spp.
0.2
0.2
0.27
3.0
2.8
0.27
0.34
0.24
0.29
0.35
Yer. enterocolitica
0.4
0.4
0.44
4.0
3.9
0.36
0.35
0.36
0.96
0.32
Parasites
Cryptosporidium
1.5
1.5
1.42 10.9 13.2
2.95
1.91
2.67
2.25
2.86
Cyclospora
0.1
0.1
0.11
0.3
0.3
0.15
0.09
0.03
0.04
0.07
STEC, Shigatoxigenic Esc. coli; NR, not recorded.
Critical Control Point (HACCP) Rule in reducing the number of cases of major foodborne diseases in the United States each year. FoodNet is a sentinel network that can respond rapidly to new
and emerging foodborne pathogens and evaluate new prevention and control strategies in order to
safeguard the food and health of the consumers. 12
FoodNet was established in 1996 by directly linking CDC, USDA-FSIS, and the FDA with the state
and local health departments in the states of California, Colorado, Connecticut, Georgia, Maryland,
Minnesota, New Mexico, New York, Oregon, and Tennessee. As of 2009, FoodNet conducted
population-based active surveillance for confirmed cases of 10 pathogens, namely, Campylobacter,
Salmonella, Shigella, Shigatoxigenic Esc. coli (STEC) O157:H7, STEC non-O157 (started from 2005),
Lis. monocytogenes, Yer. enterocolitica, Vibrio spp., Cryptosporidium, and Cyclospora (the last two have
been included since 1997), covering about 44–47 million persons each year.
The findings between 2000 and 2009 are summarized in Table 24.7. Over the 10-year period,
the incidence of several pathogens declined while many showed an upward trend. Incidence of
Yersinia decreased 53%, Shigella 55%, Listeria 26%, Campylobacter 30%, STEC O157:H7 41%,
and Salmonella 10%. Incidence of Sal. Typhimurium decreased by 51%, Agona 48%, Heidelberg
33%, and Thompson 33% while the incidence of other serovars increased: Newport 64%,
Oranienburg 39%, Enteritidis 32%, and Javiana by 120%. Incidence of Vibrio species increased
85%, whereas the incidence of Cryptosporadium remained unchanged. 12
table 24.7 Rate of incidence of nine Foodborne Diseases in the United States During
2000–2009 12
Pathogens
Rate per 100,000 Population
2000 2001 2002 2003 2004 2005
2006
2007
2008
2009
Bacteria
Campylobacter
spp.
15.7 13.8 13.37 12.6 12.9 12.72
12.71 12.79 12.68 13.02
Lis.
monocytogenes
0.3
0.3
0.27
3.3
2.7
0.3
0.31
0.27
0.29
0.34
Salmonella
14.4 15.1 16.10 14.5 14.7 14.55
14.81 14.92 16.20 15.19
Shigella spp.
7.9
6.4 10.34
7.3
5.1
4.67
6.09
6.26
6.59
3.99
STEC O157
2.1
1.6
1.73
1.1
0.9
1.06
1.31
1.20
1.12
0.99
STEC non-O157
NR
NR
NR
NR
NR
0.33
0.46
0.57
0.45
0.57
Vibrio spp.
0.2
0.2
0.27
3.0
2.8
0.27
0.34
0.24
0.29
0.35
Yer. enterocolitica
0.4
0.4
0.44
4.0
3.9
0.36
0.35
0.36
0.96
0.32
Parasites
Cryptosporidium
1.5
1.5
1.42 10.9 13.2
2.95
1.91
2.67
2.25
2.86
Cyclospora
0.1
0.1
0.11
0.3
0.3
0.15
0.09
0.03
0.04
0.07
STEC, Shigatoxigenic Esc. coli; NR, not recorded.