Search results
Results from the WOW.Com Content Network
In 1999, an estimated 5,000 deaths, 325,000 hospitalizations and 76 million illnesses were caused by foodborne illnesses within the US. [1] The Centers for Disease Control and Prevention began tracking outbreaks starting in the 1970s. [2] By 2012, the figures were roughly 130,000 hospitalizations and 3,000 deaths. [3]
The Centers for Disease Control and Prevention (CDC) at the time did not confirm the origin, but the government agency suspected it was either slivered onions or beef patties. [3] [4] An update to the investigation was published on October 25 with 26 new cases, 12 new hospitalizations, and 3 new U.S. states (Oregon, Washington, and Utah). [5]
Foodborne illness isn't consistent. Just like other outbreaks, there's an element of randomness to how foodborne illness spreads. “You’ve had three prominent outbreaks in fairly short order ...
Campylobacter bacteria is the most common pathogen causing foodborne illness, causing more than 19 illnesses for every 100,000 people – a rate that’s 22% higher than five years ago and twice ...
Experts say it's hard to define what is a normal amount of recall notices and detected foodborne illnesses because the testing systems and investigative steps have significantly changed over time ...
The 2024 United States listeriosis outbreak was a widespread outbreak of listeriosis, connected to deli meats produced by Boar's Head Provision Company at a plant in Greensville County, Virginia, near the town of Jarratt. The outbreak was first reported in July 2024, although the first cases were later discovered to have been in May 2024.
Whole and baby carrots are the latest food to be recalled ... hamburgers in several states following an E. coli outbreak, with illnesses starting between Sept. 27 and Oct. 10, according to the CDC ...
This is a list of foodborne illness outbreaks by death toll, caused by infectious disease, heavy metals, chemical contamination, or from natural toxins, such as those found in poisonous mushrooms. Before modern microbiology, foodbourne illness was not understood, and, from the mid 1800s to early-mid 1900s, was perceived as ptomaine poisoning ...