Posted 18 November 2009 - 06:04 AM
QUOTE
The original publication appeared in the April 1988 edition of Food Technology.
Regards
Tony
Thanks Tony, I had noticed that but thought may be the below quoted would be more updated (1999).Max no of illnesses reported seems to be more for Salmonella and Campylobacter and only 3% for E.coli. Hopefully they will update.“An estimated 76 million cases of foodborne illness occur eachyear in the United States, costing between $6.5 and $34.9billion in medical care and lost productivity (Buzby andRoberts, 1997; Mead et al., 1999). In the United States, incidence offoodborne illness is documented through FoodNet, a reporting systemused by public health agencies that captures foodborne illness in over13% of the population. Of the 10 pathogens tracked by FoodNet,Salmonella, Campylobacter, and Shigella are responsible for most casesof foodborne illness. When both the estimated number of cases andmortality rate are considered for bacterial, viral, and parasitic cases offoodborne illness, Salmonella causes 31% of food related deaths,followed by Listeria (28%), Campylobacter (5%), and Escherichia coliO157:H7 (3%) (Mead et al., 1999).”
Best regards,
J
Only the curious will learn and only the resolute overcome the obstacles to learning. The quest quotient has always excited me more than the intelligence quotient. Eugene S Wilson