ShareThisTuesday, November 21, 2006
Here are findings from Scripps Howard News Service's study of 6,374 reports of food-borne illness received by the national Centers for Disease Control and Prevention from Jan. 1, 2000, through Dec. 31, 2004. The CDC defines an "outbreak" as two or more people who became ill or died after eating the same food.
Reported Causes of Outbreaks:
Unknown ................................. 64 percent
Norovirus ............................... 14
Salmonella ............................... 9
Clostridium .............................. 2
Scombroid ................................ 2
Campylobacter ............................ 1
Ciguatera and Ciguatoxin ................. 1
Escherichia coli (E. coli) ............... 1
Hepatitis A .............................. 1
Shigella ................................. 1
Staphylococcus aureus .................... 1
All other causes ......................... 3
Reported Type of Outbreak:
Unknown ................................. 64 percent
Bacterial ............................... 17
Viral ................................... 15
Chemical ................................. 3
Parasitical or Multiple Causes ........... 1
Outbreak size ... Number ... People Affected
2-5 people ....... 2,733 ............. 8,299
6-9 people ......... 924 ............. 6,694
10-49 people ..... 2,170 ............ 47,918
50 or more ......... 547 ............ 64,155
Location of outbreak:
Restaurant .............................. 51 percent
Private Residence ....................... 16
School ................................... 3
Workplace ................................ 2
Hospital ................................. 2
Church or temple ......................... 2
Prison ................................... 1
Other Locations or Unknown Locations .... 23
(For more stories visit scrippsnews.com)
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