In 2015, 902 foodborne disease outbreaks were reported to the Centers for Disease Control and Prevention (CDC), according to a recently released annual summary from the National Outbreak Reporting System (NORS). The data come from reports that state, local, and territorial public health agencies made to the Foodborne Disease Outbreak Surveillance System (FDOSS) using NORS.
Here are the main findings from Surveillance for Foodborne Disease Outbreaks, United States, 2015 Annual Report.
- Reported foodborne disease outbreaks resulted in 15,202 illnesses, 950 hospitalizations, 15 deaths, and 20 food product recalls.
- Norovirus was the most common cause of reported outbreaks, causing 164 outbreaks and 3,893 illnesses. Norovirus accounted for 37% of outbreaks and 39% of outbreak illnesses.
- Salmonella was the second most common cause of reported outbreaks, causing 149 outbreaks and 3,944 illnesses. Salmonella accounted for 34% of outbreaks and 39% of outbreak illnesses.
- The most outbreak-associated illnesses were linked to seeded vegetables, such as cucumbers or tomatoes, with 1,121 illnesses. Other foods most commonly linked to outbreak illnesses were pork (924) and vegetable row crops, such as leafy vegetables (383).
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