Fundamental Food Microbiology, Third Edition - Fuad Fathir

340 FUNDAMENTAL FOOD MICROBIOLOGY
Table 23.14 Estimated Yearly Cases of Foodborne Diseases and Related Deaths in
the U.S.
Etiological Agent
Bacterial
Illnesses Deaths
Bac. cereus 27,360 0
Clo. botulinum 58 4
Brucella spp. 777 6
Campylobacter spp. 1,963,141 99
Clo. perfringens 248,520 7
Esc. coli O157:H7 62,458 52
Esc. coli non-O157:H7 31,299 26
Esc. coli enterotoxigenic 55,594 0
Esc. coli other 23,826 0
Lis. monocytogenes 2,493 499
Sal. typhi 659 3
Salmonella (others) 1,341,873 553
Shigella spp. 89,648 14
Sta. aureus 185,060 2
Streptococcus 50,920 0
Vib. cholerae 49 0
Vib. vulnificus 47 18
Vibrio (others) 5,122 13
Yer. enterocolitica 86,731 2
Subtotal 4,175,565 1,297
Viral
Norwalk-like 9,200,000 124
Rotavirus 39,000 0
Astovirus 39,000 0
Hepatitis A 4,170 4
Subtotal 9,282,170 129
Parasitic
Cryptosporidium parvum 30,000 7
Cyclospora cayetanensis 14,638 0
Giardia lamblia 200,000 1
Toxoplasma gondii 112,500 375
Trichinella spiralis 52 0
Subtotal 357,190 383
Grand total 13,814,924 1,809
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