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Foodborne Active Diseases Surveillance Network (FoodNet) 2006 surveillance report
  • Published Date:
Filetype[PDF-2.44 MB]

  • Corporate Authors:
    National Center for Zoonotic, Vector-Borne, and Enteric Diseases (U.S.), Division of Foodborne, Bacterial, and Mycotic Diseases., Enteric Diseases Epidemiology Branch. ; Centers for Disease Control and Prevention (U.S.) ;
  • Description:
    "The Foodborne Diseases Active Surveillance Network (FoodNet) is the principal foodborne disease component of the Centers for Disease Control and Prevention's (CDC's) Emerging Infections Program (EIP). FoodNet is a collaborative project among CDC, ten state health departments, the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA), and the Center for Food Safety and Applied Nutrition (CFSAN) and the Center for Veterinary Medication (CVM) of the United States Food and Drug Administration (FDA). FoodNet is an active sentinel surveillance network designed to produce stable and accurate national estimates of the burden and sources of foodborne diseases in the United States through active surveillance and additional studies. This enhanced surveillance and investigation conducted by FoodNet are integral to developing and evaluating new prevention and control strategies to improve the safety of our food and the public's health. In 2006, the FoodNet surveillance area included 45.5 million persons, or 15.2% of the United States population. FoodNet ascertained 17,432 laboratory-confirmed infections of Campylobacter, Cryptosporidium, Cyclospora, Listeria, Salmonella, Shigella, Shiga toxin-producing Escherichia coli (STEC) O157, STEC non-O157, Vibrio and Yersinia. Most infections were due to Salmonella (38%) or Campylobacter (33%). Infections were approximately equally distributed between genders, and, for many pathogens, the highest risk of reported infection occurred among children <1 year of age (162 cases/100,000 population). Twenty-two percent of the persons reported with infections were hospitalized, and 74 (0.4%) persons died. The greatest number of deaths occurred in persons with Salmonella infections. Five percent of cases were outbreak-related; of these, 62% were associated with foodborne outbreaks. A history of international travel was obtained for Salmonella and STEC O157 cases; 9% of Salmonella infections and 4% STEC O157 infections were related to international travel." - p. 3

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