About four million cases of foodborne infectious disease occur annually in Australia; new foodborne pathogens, such as enterohaemorrhagic Escherichia coli, are emerging. Climate change, combined with changes in how we produce and distribute food and how we behave as consumers, have the potential to affect foodborne disease in the coming century. Foodborne disease outbreaks are now more far-reac...

Foodborne agents cause an estimated 76 million illnesses annually in the United States. Outbreak surveillance provides insights into the causes of foodborne illness, types of implicated foods, and settings of foodborne infections that can be used in food safety strategies to prevent and control foodborne disease. CDC collects data on foodborne disease outbreaks submitted from all states and ter...

2. Nontyphoidal salmonellosis is caused by Salmonella species other than Salmonella Typhi and Salmonella Paratyphi. The epidemiology and prevention of typhoid fever have been reviewed in a separate SCEIFD Paper 1/2011 (“Epidemiology and Prevention of Typhoid Fever in Hong Kong”). Nontyphoidal salmonellosis is one of the leading foodborne illnesses and accounted for a considerable morbidity and ...

Vietnam is undergoing a rapid social and economic developments resulting in speedy urbanization, changes in methods for animal production, food marketing systems, and food consumption habits. These changes will have major impacts on human exposures to food poisoning. The present case study aimed to estimate hospitalization costs of foodborne diarrhea cases in selected health facilities in Vietn...

Efforts to prevent foodborne illness target bacterial pathogens, yet noroviruses (NoV) are suspected to be the most common cause of gastroenteritis. New molecular assays allow for better estimation of the role of NoV in foodborne illness. We analyzed 8,271 foodborne outbreaks reported to the Centers for Disease Control and Prevention from 1991 to 2000 and additional data from 6 states. The prop...

This article analyzes the inspectional data for the food protection program at the Cincinnati Health Department prior to the implementation of a standardization program for food inspections and food inspection training. The main objectives of the authors' study were to assess if current foodborne illness risk factors were associated with different risk classes of food establishments and the rel...

Foodborne disease is a major public health problem worldwide. To examine changes in foodborne illness in Australia, we estimated the incidence, hospitalizations, and deaths attributed to contaminated food circa 2010 and recalculated estimates from circa 2000. Approximately 25% of gastroenteritis cases were caused by contaminated food; to account for uncertainty we used simulation techniques to ...

BACKGROUND Foodborne diseases are important worldwide, resulting in considerable morbidity and mortality. To our knowledge, we present the first global and regional estimates of the disease burden of the most important foodborne bacterial, protozoal, and viral diseases. METHODS AND FINDINGS We synthesized data on the number of foodborne illnesses, sequelae, deaths, and Disability Adjusted Lif...

During 2009-2010, a total of 1,527 foodborne disease outbreaks were reported by the Centers for Disease Control and Prevention (CDC) (2013). However, in a 2011 CDC report, Scallan et al. estimated about 48 million people contract a foodborne illness annually in the United States. Public health officials are concerned with this under-reporting; thus, the purpose of this study was to identify why...

Foodborne diseases are a multi-sectoral public health risk closely linked with the agricultural and animal health sectors. Many foodborne diseases are zoonotic in nature. The World Health Organization (WHO) seeks to measure for the first time the real impact of foodborne diseases through the advice of its independent expert body, the Foodborne Disease Burden Epidemiology Reference Group (FERG)....