Major foodborne pathogens in the U.S., 2019
Foodborne illnesses represent a significant public health concern in the United States, affecting millions of individuals annually. Accurate estimates of the incidence, hospitalization, and mortality associated with foodborne pathogens are essential for informing public health policies and optimizing resource allocation. A recent paper published in Emerging Infectious Diseases provides updated estimates of the number of domestically acquired foodborne illnesses, hospitalizations, and deaths caused by seven major pathogens as of 2019, employing advanced models that adjust for underreporting and underdiagnosis.
The study estimates that approximately 9.9 million domestically acquired foodborne illnesses occurred in 2019, primarily caused by pathogens such as Norovirus, Campylobacter spp., and nontyphoidal Salmonella. Specifically, Norovirus accounted for an estimated 5.5 million illnesses, while Campylobacter spp. and Salmonella were responsible for 1.9 million and 1.3 million illnesses, respectively. Additionally, the study reported approximately 53,300 hospitalizations and 931 deaths associated with these pathogens, with Salmonella being the leading cause of mortality.
