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Surveillance for Foodborne Disease Outbreaks
United States, 2013: Annual Report
Surveillance for Foodborne Disease Outbreaks, United States i 2013 | Annual Report
The findings in this study are based, in part, on contributions
by state, local, tribal, and territorial health departments.
Surveillance for Foodborne Disease Outbreaks, United States, 2013, Annual Report.
Atlanta, Georgia: US Department of Health and Human Services, CDC, 2015.
Daniel Dewey-Mattia, Sarah D. Bennett,
Elisabeth Mungai, and L. Hannah Gould
1600 Clifton Road, Mail Stop C-09, Atlanta, GA 30329-4027
Telephone: 404.639.2206
E-mail: NORS-Foodborne@cdc.gov
Web: http://www.cdc.gov/foodsafety/fdoss/
Surveillance for
Main Findings........................................................................................................................................................................................................................................................................................................................................................................1
Background.................................................................................................................................................................................................................................................................................................................................................................................1
Findings: Foodborne Disease Outbreaks, United States, 2013..............................................................................................................................................................................2
Limitations....................................................................................................................................................................................................................................................................................................................................................................................3
References.....................................................................................................................................................................................................................................................................................................................................................................................4
Figure: Rate of reported foodborne disease outbreaks per 1 million population and
number of outbreaks, by state and etiology....................................................................................................................................................................................................................................................5
Table 1: Reported foodborne disease outbreaks, outbreak-associated illnesses,
and hospitalizations, by etiology (confirmed or suspected)......................................................................................................................................................................................6
Table 2a: Reported foodborne disease outbreaks and outbreak-associated illnesses,
by food category ........................................................................................................................................................................................................................................................................................................................................................7
Table 2b: Common pathogen-food category pairs resulting in outbreaks,
outbreak-associated illnesses, hospitalizations, and deaths.......................................................................................................................................................................................8
Table 3a: Reported foodborne disease outbreaks and outbreak-associated illnesses,
by location of food preparation...................................................................................................................................................................................................................................................................................................9
Table 3b: Reported foodborne disease outbreaks and outbreak-associated illnesses,
by etiology (confirmed or suspected) and location of food preparation...............................................................................................................................................10
Table 4: Multistate foodborne disease outbreaks.......................................................................................................................................................................................................................11
Appendix: Reported foodborne disease outbreaks by etiology
(confirmed or suspected) and contributing factors.................................................................................................................................................................................................................12
zz In 2013, 818 foodborne disease outbreaks were agencies using a Web-based reporting platform,
reported, resulting in 13,360 illnesses, 1,062 the National Outbreak Reporting System (NORS)
hospitalizations, 16 deaths, and 14 food recalls. (http://www.cdc.gov/nors/). NORS also collects
zz Outbreaks caused by Salmonella increased reports of enteric disease outbreaks caused by
39% from 2012 (113) to 2013 (157). Outbreak- other transmission modes, including water, animal
associated hospitalizations caused by Salmonella contact, person-to-person contact, environmental
increased 38% from 2012 (454) to 2013 (628). contamination, and unknown mode of transmission.
Investigating and reporting agencies use a
zz Fish (50 outbreaks), mollusks (23), chicken (21),
standard outbreak reporting form (http://www.
and dairy (21, with 17 due to unpasteurized
cdc.gov/nors/pdf/NORS_CDC_5213.pdf ) to report
products) were the most common single
foodborne disease outbreaks. Data requested
food categories implicated in outbreaks.
for each outbreak include the reporting state;
zz As reported in previous years, restaurants (433 date of first illness onset; number of illnesses,
outbreaks, 60% of outbreaks reporting a single hospitalizations, and deaths; etiology; implicated
location of preparation), specifically restaurants food and ingredients; locations of food preparation;
with sit-down dining 351, 49%), were the most and factors contributing to food contamination (see
commonly reported locations of food preparation. appendix). Outbreaks that are excluded from the
Background include those that occurred on cruise ships that
Foodborne diseases cause about 48 million illnesses have both U.S. and international ports and those in
each year in the United States, of which about 9.4 which the food was eaten outside the United States,
million are caused by known pathogens.1-2 Although even if the illness occurred in the United States.
relatively few of these illnesses occur in the setting This report includes foodborne disease
of a recognized outbreak, data collected during outbreaks reported to the Foodborne Disease
outbreak investigations can provide valuable insights Outbreak Surveillance System by March 26, 2015
into the pathogens and foods that cause illness. in which the first illness occurred in 2013. Etiologic
Public health officials, regulatory agencies, and the agents were reported as confirmed if a predefined
food industry can use these data to create control criteria were met;3 otherwise, they were reported
strategies along the farm-to-table continuum as suspected. For outbreaks caused by a single
that target specific pathogens and foods. confirmed or suspected etiology, etiologies were
An outbreak of foodborne disease is grouped as bacterial, chemical and toxin, parasitic,
defined as the occurrence of two or more cases or viral. Multistate outbreaks were defined as
of a similar illness resulting from ingestion of a outbreaks in which exposure to the implicated
common food. Foodborne disease outbreaks food occurred in more than one state or territory.
are a nationally notifiable condition (http://c. Population-based outbreak reporting rates were
ymcdn.com/sites/www.cste.org/resource/resmgr/ calculated for each state using U.S. Census estimates
CSTENotifiableConditionListA.pdf ). CDC conducts of the 2013 state populations (http://www.census.
surveillance of foodborne disease outbreaks in gov/popest). Multistate outbreaks were included
the United States through the Foodborne Disease in population-based outbreak reporting rates by
Outbreak Surveillance System. Public health assigning one outbreak to each state that reported
agencies in all 50 states, the District of Columbia, U.S. a case in the outbreak. Implicated foods were
territories, and Freely Associated States voluntarily
submit reports of outbreaks inves¬tigated by their
Surveillance for Foodborne Disease Outbreaks, United States 1 2013 | Annual Report
classified into 1 of 24 single food categories if a Illnesses, Hospitalizations,
single contaminated ingredient was identified or if and Deaths
all ingredients belonged to that category.4 Outbreaks
Of the 9,359 outbreak-associated illnesses caused by
attributed to foods that could not be assigned to
a single confirmed etiologic agent, 965 (10%) resulted
one of these categories, or for which the report
in hospitalization (Table 1). Among confirmed,
contained insufficient information for category
single-etiology outbreaks, Salmonella caused the
assignment, were not attributed to any category.
most outbreak-associated hospitalizations (623
hospitalizations, 65%), followed by STEC (137, 14%)
Findings: Foodborne and hepatitis A virus (73, 8%). Outbreaks caused
Disease Outbreaks, United by Listeria monocytogenes resulted in the highest
States, 2013 proportion of ill persons hospitalized (88%). Among
the 16 deaths reported, 13 (81%) were attributed
States and Rates to bacterial etiologies (Listeria monocytogenes [6],
During 2013, 818 foodborne disease outbreaks Salmonella [4], STEC O157 [2], and Vibrio cholerae
were reported, resulting in 13,360 illnesses, 1,062 [1]); 1 death was attributed to norovirus, 1 to
hospitalizations, and 16 deaths (Table 1). Outbreaks multiple etiologies, and 1 to an unknown etiology.
were reported by public health officials from all
50 states and Puerto Rico (Figure). The median
Food Categories Implicated
rate was 3.3 foodborne disease outbreaks per 1 A food was reported for 377 (46%) outbreaks. In
million population; rates ranged from 0.7 outbreaks 210 (56%) of these outbreaks, the food could be
per 1 million population in Mississippi to 15.0 classified into 1 of the 24 categories (Table 2a); the
outbreaks per 1 million population in Alaska. categories most commonly implicated were fish (50
outbreaks, 24%), mollusks (23, 11%), chicken (21,
Etiologic Agents 10%), and dairy (21, 10%). Pasteurization information
A single confirmed or suspected etiologic agent was was reported for 20 of the dairy outbreaks and 17
identified in 605 outbreaks (74%, with 439 confirmed (85%) involved unpasteurized products. The most
and 166 suspected) (Table 1). Among the 439 outbreak-associated illnesses were from chicken (901
outbreaks with a single confirmed etiologic agent, illnesses, 23%), pork (529, 14%), and fruit (422, 11%).
bacteria caused the most outbreaks (239 outbreaks,
54%), followed by viruses (160, 36%), chemicals
Etiologic Agents and Food
(33, 8%), and parasites (7, 2%). Norovirus was the
most common cause of confirmed, single-etiology The pathogen-food category pairs responsible for
outbreaks, accounting for 154 (35%) outbreaks and most outbreaks were scombroid toxin (histamine
3,758 (40%) illnesses. Salmonella was next, accounting fish poisoning) in fish (25 outbreaks), ciguatoxin in
for 149 (34%) outbreaks and 3,553 (38%) illnesses. fish (15), and Vibrio parahaemolyticus in mollusks
Among the 147 confirmed Salmonella outbreaks with (13) (Table 2b). The pathogen-food category pairs
a serotype reported, Enteritidis was the most common responsible for the most outbreak-associated
(34 outbreaks, 23%), followed by Typhimurium (24, illnesses were Salmonella in chicken (700 illnesses),
16%), Heidelberg (12, 8%), Newport (9, 6%), Javiana Salmonella in pork (436), and Salmonella in seeded
(8, 5%), and I 4,[5],12:i:- (6, 4%). Shiga toxin-producing vegetables (268). The pathogen-food category
Escherichia coli (STEC) caused 29 confirmed, single- pairs responsible for the most hospitalizations were
etiology outbreaks, of which 26 (90%) were caused by Salmonella in chicken (213 hospitalizations), hepatitis
serogroup O157, 2 (7%) by O26, and 1 (3%) by O111. A virus in fruits (71), and Salmonella in pork (65).
Deaths were reported for the following pathogen-
food category pairs: Listeria in dairy (3 deaths),
Surveillance for Foodborne Disease Outbreaks, United States 2 2013 | Annual Report
STEC in vegetable row crops (1), norovirus in fruits Four multistate outbreaks were caused by Listeria
(1), Salmonella in fruits (1), Salmonella in nuts and in pasteurized Latin-style soft cheese (2 outbreaks),
seeds (1), and Vibrio cholerae in mollusks (1). pasteurized French-style semi-soft cheese (1),
and an unidentified food in an outbreak identified
Location of Food Preparation through whole genome sequencing (1). Raw oysters
Among the 720 outbreaks and 11,058 illnesses and raw clams (2 outbreaks), raw oysters (1), and
with a reported single location where food was raw oysters, raw clams, and steamed clams (1)
prepared, 433 outbreaks (60%) and 5,585 associated were implicated in the four Vibrio parahaemolyticus
illnesses (51%) were attributed to foods prepared outbreaks. Infused rice products were implicated in
in a restaurant (Table 3a). Among these outbreaks, the outbreak caused by niacin, bagged salad mix
sit-down dining-style was the type of restaurant was implicated in the outbreak caused by Cyclospora
most commonly reported as the location where cayetanensis, and pomegranate seeds were implicated
food was prepared (351 outbreaks, 81%). in the outbreak caused by hepatitis A virus.
Recalls Limitations
Fourteen outbreaks resulted in product recalls. The findings in this report have at least three
The foods recalled were Latin-style soft cheese (2 limitations. First, only a small proportion of foodborne
outbreaks); chicken (2); oysters (2); French-style illnesses reported each year are identified as being
semi-soft cheese, infused rice products, landjaeger associated with outbreaks. The extent to which
sausage, oysters and clams, pistachios, raw cashew the distribution of food vehicles and locations
cheese, romaine lettuce, and tahini (1 each). of preparation implicated in foodborne disease
Multistate Outbreaks outbreaks reflect the same vehicles and locations as
sporadic foodborne illnesses is unknown. Similarly, not
Twenty-six multistate outbreaks (3% of all outbreaks)
all outbreaks are identified, investigated, or reported.
were reported (Table 4), resulting in 1,530 illnesses
Second, many outbreaks had an unknown etiology,
(11% of illnesses), 403 hospitalizations (38% of
an unknown food vehicle, or both, and conclusions
hospitalizations), and 7 deaths (44% of deaths).
drawn from outbreaks with a confirmed or suspected
Outbreaks involved a median of five states (range:
etiology or food vehicle might not apply to outbreaks
2-30). Eleven outbreaks were caused by Salmonella;
with an unknown etiology or food vehicle. Finally,
the serotypes were Saintpaul (2 outbreaks); Adelaide,
CDC’s outbreak surveillance system is dynamic.
Heidelberg, Javiana, Newport, Senftenberg, Stanley,
Agencies can submit new reports and change or
Thompson, Virchow, and multiple serotypes (1 each).
delete reports as information becomes available.
The remaining 15 outbreaks were caused by Vibrio
Therefore, the results of this analysis might differ
parahaemolyticus (4), STEC (4 outbreaks; serogroups
from those published earlier or from future reports.
O157 [3] and O26 [1]), Listeria (4), hepatitis A virus
(1), Cyclospora cayetanensis (1), and niacin (1). A Additional Information
food was implicated in all 11 multistate outbreaks Public health, regulatory, and food industry
caused by Salmonella; the foods were cherry and professionals can use this information to target
grape tomatoes, chicken, cucumber, ground beef, prevention efforts against pathogens and foods
papaya, pistachios, pork, raw cashew cheese, that cause the most foodborne disease outbreaks.
sugarcane, tahini, and tilapia fish (1 each). Four Learn more about how outbreaks are reported and
multistate outbreaks were caused by STEC, which was tracked at http://www.cdc.gov/foodsafety/fdoss/.
transmitted in prepackaged leafy greens (serogroup
O157), romaine lettuce (O157), salmon (O157), and
an unspecified lettuce (O26) (1 outbreak each).
Surveillance for Foodborne Disease Outbreaks, United States 3 2013 | Annual Report
1.	Scallan E, Hoekstra RM, Angulo FJ, et al. Foodborne outbreaks/investigating-outbreaks/confirming_
illness acquired in the United States — major pathogens. diagnosis.html. Accessed January 23, 2014.
Emerging Infectious Diseases 2011; 17(1): 7-15. 4.	Interagency Food Safety Analytics Collaboration
2.	Scallan E, Griffin PM, Angulo FJ, Tauxe RV, Hoekstra RM. (IFSAC). The Interagency Food Safety Analytics
Foodborne illness acquired in the United States ‑ unspecified Collaboration (IFSAC): Completed Projects. Available
agents. Emerging Infectious Diseases 2011; 17(1): 16-22. at: http://www.cdc.gov/foodsafety/ifsac/projects/
3.	CDC. Guide to confirming a diagnosis in foodborne completed.html. Accessed May 30, 2014.
disease. Available at: http://www.cdc.gov/foodsafety/
Surveillance for Foodborne Disease Outbreaks, United States 4 2013 | Annual Report
Figure: Rate of reported foodborne disease outbreaks per 1 million population* and number of outbreaks,†
by state‡ and etiology§ — Foodborne Disease Outbreak Surveillance System, United States, 2013.
All Outbreaks (N=818)
29 45 6
6 4 29 61 20
2 29 12
7 12 28 15 17
6 49 7 69 2
93 31 3 19 31
22 5 9
Rate 0.7–2.1 39
11 2.2–3.3
5.3–15
Bacterial (N=287) Viral (N=264)
11 19 2 14 20 3
5 18 16 1 8 14 3
1 11 5 1 4 4
8 16 2 4 8
5 2 10 8 1 3 33 2
5 16 5 25 2 1 9
31 11 3 11 14 31 9 3 4 7
3 14 11 2
8 5 9 5 6 4
1 3 16 1 10
Rate No reports
4 Rate 0.3–1.1 1 0.1–0.4
1.1–1.6 0.5–0.9
1.6–2.4 0.9–1.7
2.4–9.5 2.0–3.8
* Cutpoints for outbreak rate categories determined using quartiles. Legend differs for each map.
Reported outbreaks in each state. Puerto Rico reported 19 outbreaks (not shown).
Includes 26 multistate outbreaks (i.e., outbreaks in which exposure occurred in more than one state) assigned as
an outbreak to each state involved. Multistate outbreaks involved a median of five states (range: 2 – 30).
Includes outbreaks caused by both confirmed and suspected etiologies.
Surveillance for Foodborne Disease Outbreaks, United States 5 2013 | Annual Report
Table 1: Reported foodborne disease outbreaks, outbreak-associated illnesses, and hospitalizations, by etiology
(confirmed or suspected)* — Foodborne Disease Outbreak Surveillance System, United States, 2013.
No. Outbreaks No. Illnesses No. Hospitalizations
Etiology CE SE Total % CE SE Total % CE SE Total %
Salmonella† 149 8 157 26 3553 40 3593 32 623 5 628 62
Escherichia coli, Shiga toxin-producing (STEC)§ 29 2 31 5 409 23 432 4 137 7 144 14
Clostridium perfringens 12 15 27 4 361 240 601 5 2 1 3 0
Campylobacter‡ 20 7 27 4 266 21 287 3 17 5 22 2
Vibrio parahaemolyticus 9 4 13 2 57 23 80 1 4 1 5 0
Staphylococcus aureus enterotoxin 6 4 10 2 221 42 263 2 25 2 27 3
Listeria monocytogenes 6 0 6 1 34 0 34 0 30 0 30 3
Bacillus cereus 2 3 5 1 9 16 25 0 0 1 1 0
Shigella¶ 3 1 4 1 27 4 31 0 4 0 4 0
Vibrio cholerae 1 1 2 0 3 2 5 0 3 1 4 0
Staphylococcus spp 1 1 2 0 33 5 38 0 0 0 0 0
Clostridium botulinum 0 1 1 0 0 4 4 0 0 4 4 0
Escherichia coli, Enteroaggregative 1 0 1 0 34 0 34 0 0 0 0 0
Other 0 1 1 0 0 3 3 0 0 0 0 0
Subtotal 239 48 287 47 5007 423 5430 49 845 27 872 86
Chemical and toxin
Scombroid toxin/Histamine 22 3 25 4 58 10 68 1 0 1 1 0
Ciguatoxin 7 9 16 3 25 27 52 0 2 4 6 1
Amnesic shellfish poison 1 0 1 0 2 0 2 0 2 0 2 0
Puffer fish tetrodotoxin 1 0 1 0 2 0 2 0 2 0 2 0
Paralytic shellfish poison 1 0 1 0 2 0 2 0 0 0 0 0
Other 1 2 3 0 2 60 62 1 0 3 3 0
Subtotal 33 14 47 8 91 97 188 2 6 8 14 1
Cryptosporidium 3 0 3 0 29 0 29 0 4 0 4 0
Trichinella 2 0 2 0 12 0 12 0 3 0 3 0
Cyclospora 2 0 2 0 199 0 199 2 10 0 10 1
Subtotal 7 0 7 1 240 0 240 2 17 0 17 2
Norovirus 154 103 257 42 3758 1241 4999 45 24 9 33 3
Hepatitis A 4 0 4 1 172 0 172 2 73 0 73 7
Sapovirus 1 0 1 0 33 0 33 0 0 0 0 0
Rotavirus 1 0 1 0 58 0 58 1 0 0 0 0
Other 0 1 1 0 0 16 16 0 0 0 0 0
Subtotal 160 104 264 44 4021 1257 5278 47 97 9 106 11
Single etiology** 439 166 605 74 9359 1777 11136 83 965 44 1009 95
Multiple etiologies 9 7 16 2 128 47 175 1 9 1 10 1
Unknown etiology 0 197 197 24 2049 2049 2049 15 0 43 43 4
Total 448 370 818 100 9487 3873 13360 100 974 88 1062 100
Abbreviations: CE = confirmed etiology; SE = suspected etiology.
* If at least one etiology was laboratory-confirmed, the outbreak was considered to have a confirmed etiology. If no etiology was laboratory-confirmed, but an etiology
was reported based on clinical or epidemiologic features, the outbreak was considered to have a suspected etiology.
Salmonella serotypes causing more than five outbreaks were Enteritidis (36 outbreaks), Typhimurium (24), Heidelberg (12), Newport (9), Javiana (9), and I 4,[5],12:i:- (6).
Campylobacter jejuni (15 outbreaks), Campylobacter unknown species (9), Campylobacter coli (2), and Campylobacter multiple species (1).
STEC serogroups O157 (28 outbreaks), O26 (2), and O111 (1).
Shigella sonnei (2 outbreaks), Shigella flexneri (1), and Shigella unknown species (1).
** The denominator for the etiology percentages is the single etiology total. The denominatory for the single etiology, multiple etiologies, and unknown etiology is the
total. Because of rounding, numbers might not add up to the single etiology total or the total.
An etiologic agent was not confirmed or suspected based on clinical, laboratory, or epidemiologic information.
Surveillance for Foodborne Disease Outbreaks, United States 6 2013 | Annual Report
Table 2a: Reported foodborne disease outbreaks and outbreak-associated illnesses, by food
category* — Foodborne Disease Outbreak Surveillance System, United States, 2013.
No. Outbreaks No. Illnesses
Food Category* Total % Total %
Crustaceans 2 1 11 0
Mollusks† 23 11 138 4
Fish 50 24 217 6
Other aquatic animals 1 0 2 0
Subtotal 76 36 368 10
Dairy‡ 21 10 222 6
Eggs 3 1 79 2
Beef 11 5 296 8
Pork 13 6 529 14
Other meat (sheep, goat, etc.) 4 2 34 1
Chicken 21 10 901 23
Turkey 6 3 194 5
Other poultry 2 1 59 2
Game 2 1 12 0
Subtotal 83 40 2326 60
Oils and sugars 1 0 7 0
Sprouts 1 0 3 0
Root and other underground vegetables§ 2 1 69 2
Seeded vegetables ¶
8 4 305 8
Herbs 1 0 38 1
Vegetable row crops** 9 4 207 5
Fruits†† 15 7 422 11
Grains and beans‡‡ 8 4 61 2
Nuts and seeds§§ 2 1 25 1
Subtotal 47 22 1137 29
Other 1 0 2 0
Food reported, attributed to a single food category ¶¶
210 26 3858 29
Food reported, not attributed to a single food category 167 20 3203 24
No food reported 441 54 6299 47
Total ¶¶
818 100 13360 100
* Interagency Food Safety Analytics Collaboration (IFSAC) food categorization scheme: http://www.cdc.gov/foodsafety/ifsac/projects/completed.html.
Bivalve mollusks (22 outbreaks) and non-bivalve mollusks (1).
Unpasteurized dairy products (17 outbreaks), pasteurized dairy products (3), and pasteurization unknown (1).
Tubers (2 outbreaks).
Solanaceous seeded vegetables (4 outbreaks), vine-grown seeded vegetables (3), and legumes (1).
** Leafy vegetables (9 outbreaks).
Fruits not further classified (6 outbreaks), melons (3), pome fruits (3), small fruits (1), sub-tropical fruits (1), and tropical fruits (1).
Grains (4 outbreaks), beans (2), and grains and beans not further classified (2).
Nuts (1 outbreak) and seeds (1).
The denominator for the food category percentages is the “food reported, attributed to a single food category” total. The denominator for the “food reported
attributed to a single food category”, “food reported, not attributed to a single food category”, and “No food reported” is the total. Because of rounding, numbers
might not add up to the “food reported, attributed to a single food category” total or the total.
Surveillance for Foodborne Disease Outbreaks, United States 7 2013 | Annual Report
Table 2b: Common pathogen-food category pairs resulting in outbreaks, outbreak-associated illnesses,
hospitalizations, and deaths — Foodborne Disease Outbreak Surveillance System, United States, 2013.
Top 5 pathogen-food category pairs resulting in outbreaks
Etiology Food Category* No. Outbreaks No. Illnesses No. Hospitalizations No. Deaths
Scombroid toxin / Histamine Fish 25 68 1 0
Ciguatoxin Fish 15 50 6 0
Vibrio parahaemolyticus Mollusks 13 80 5 0
Salmonella Chicken 9 700 213 0
Campylobacter Dairy 9 114 5 0
Top 5 pathogen-food category pairs resulting in outbreak-associated illnesses
Salmonella Pork 8 436 65 0
Salmonella Seeded vegetables 5 268 44 0
Salmonella Beef 5 210 19 0
Norovirus Fruits 6 196 0 1
Top 5 pathogen-food category pairs resulting in outbreak-associated hospitalizations
Hepatitis A Fruits 2 159 71 0
Vegetable row
Escherichia coli, Shiga toxin-producing 7 188 63 1
Pathogen-food category pairs resulting in outbreak-associated deaths
Listeria monocytogenes Dairy 3 23 21 3
Escherichia coli, Shiga toxin-producing crops 7 188 63 1
Salmonella Fruits 5 49 18 1
Salmonella Nuts and seeds 2 25 2 1
Vibrio cholerae Mollusks 2 5 4 1
Surveillance for Foodborne Disease Outbreaks, United States 8 2013 | Annual Report
Table 3a: Reported foodborne disease outbreaks and outbreak-associated illnesses, by location of food
preparation — Foodborne Disease Outbreak Surveillance System, United States, 2013.
Location of food preparation Total % Total %
Restaurant 433 60 5585 51
Sit-down dining 351 49 4494 41
Fast-food 52 7 611 6
Other or unknown type 27 4 460 4
Multiple types 3 0 20 0
Catering or banquet facility 102 14 2435 22
Private home 86 12 1078 10
Institutional location 27 4 859 8
School 10 1 362 3
Prison or jail 8 1 311 3
Workplace cafeteria 3 0 116 1
Camp 1 0 6 0
Day care 2 0 19 0
Workplace, not cafeteria 1 0 12 0
Other 2 0 33 0
Other location 5 1 35 0
Other commercial location 40 6 442 4
Grocery store 15 2 86 1
Fair, festival, or temporary mobile service 9 1 171 2
Farm or dairy 14 2 178 2
Other 2 0 7 0
Hospital or nursing home 12 2 256 2
Nursing home 11 2 223 2
Hospital 1 0 33 0
Other private location 16 2 374 3
Place of worship 13 2 361 3
Picnic 2 0 9 0
Other 1 0 4 0
Single location* 720 88 11058 83
Multiple locations 43 5 903 7
Unknown location 55 7 1399 10
Total* 818 100 13360 100
* The denominator for the location percentages is the single location total. The denominator for the single location, multiple locations, and unknown location is the
total. Because of rounding, numbers might not add up to the single location total or the total.
Surveillance for Foodborne Disease Outbreaks, United States 9 2013 | Annual Report
Table 3b: Reported foodborne disease outbreaks and outbreak-associated illnesses, by etiology (confirmed or
suspected)* and location of food preparation† — Foodborne Disease Outbreak Surveillance System, United States, 2013.
Catering or Other Hospital or Other
banquet Restaurant commercial nursing institutional Private Other
facility location home location
Etiology NO NI NO NI NO NI NO NI NO NI NO NI NO NI NO NI
Salmonella 9 142 60 1118 12 193 2 7 10 310 28 475 6 179 2 11
Escherichia coli, Shiga toxin-producing 2 53 14 286 4 23 –‡ – 2 14 6 33 – – 2 11
Clostridium perfringens 8 339 11 127 – – – – 3 57 3 15 1 11 – –
Campylobacter 1 8 14 135 6 107 – – – – 1 2 – – – –
Vibrio parahaemolyticus – – 8 25 – – – – – – 1 5 – – – –
Staphylococcus aureus enterotoxin 1 9 4 49 1 4 – – 2 162 1 14 1 25 – –
Listeria monocytogenes – – 1 4 – – – – – – 2 17 – – – –
Bacillus cereus – – 3 12 1 5 – – – – – – – – – –
Shigella – – 2 22 – – – – – – 1 4 – – – –
Vibrio cholerae – – 1 2 – – – – – – – – – – – –
Staphylococcus spp – – 1 5 – – – – – – 1 33 – – – –
Clostridium botulinum – – – – – – – – – – 1 4 – – – –
Escherichia coli, Enteroaggregative 1 34 – – – – – – – – – – – – – –
Other – – 1 3 – – – – – – – – – – – –
Subtotal 22 585 120 1788 24 332 2 7 17 543 45 602 8 215 4 22
Scombroid toxin/Histamine – – 15 42 3 7 – – 1 4 4 8 – – – –
Ciguatoxin – – 3 8 – – – – – – 10 33 1 4 – –
Amnesic shellfish poison – – 1 2 – – – – – – – – – – – –
Puffer fish tetrodotoxin – – – – – – – – – – 1 2 – – – –
Paralytic shellfish poison – – – – – – – – – – – – – – – –
Other – – – – 1 2 – – – – 1 3 – – – –
Subtotal – – 19 52 4 9 – – 1 4 16 46 1 4 0 –
Cryptosporidium – – – – 1 8 – – – – 2 21 – – – –
Trichinella – – – – – – – – – – 2 12 – – – –
Cyclospora – – 1 161 – – – – – – – – – – – –
Subtotal – – 1 161 1 8 – – – – 4 33 – – 0 –
Norovirus 48 1259 160 2411 4 40 8 228 5 244 11 176 3 113 1 13
Hepatitis A – – 1 9 1 4 – – – – 2 159 – – – –
Sapovirus – – 1 33 – – – – – – – – – – – –
Rotavirus 1 58 – – – – – – – – – – – – – –
Other 1 16 – – – – – – – – – – – – – –
Subtotal 50 1333 162 2453 5 44 8 228 5 244 13 335 3 113 1 13
Single etiology 72 1918 302 4454 34 393 10 235 23 791 78 1016 12 332 5 35
Multiple etiologies – – 7 59 2 16 1 9 2 51 1 7 1 13 0 –
Unknown etiology §
30 517 124 1072 4 33 1 12 2 17 7 55 3 29 0 –
Total 102 2435 433 5585 40 442 12 256 27 859 86 1078 16 374 5 35
Abbreviations: NO = number of outbreaks; NI = number of illnesses.
was reported based on clinical or epidemiologic features; the outbreak was considered to have a suspected etiology.
Reported locations were grouped as follows: catering or banquet facility, restaurant, other commorcial location, hospital or nursing home, other institutional location,
private home, other private location, and other location (see Table 3a).
No outbreaks in the data reported fall into this category.
Surveillance for Foodborne Disease Outbreaks, United States 10 2013 | Annual Report
Table 4: Multistate foodborne disease outbreaks, United States, 2013.
Month of first No. No. No. No. states Food
illness onset Etiology illnesses hospitalizations deaths involved Implicated food recall
January Salmonella Saintpaul 84 17 0 18 Cucumber No
January Salmonella Senftenberg 8 1 0 6 Pistachio Yes
February Salmonella Mbandaka and Montevideo 17 1 1 10 Tahini Yes
Cherry tomato; grape
March Salmonella Saintpaul 131 23 0 23 No
March Salmonella Heidelberg 634 200 0 30 Chicken No
March Hepatitis A 157 70 0 10 Pomegranate seeds No
April Shiga toxin-producing E. coli O26 26 5 0 13 Lettuce No
April Salmonella Newport 39 9 0 8 Ground beef No
April Shiga toxin-producing E. coli O157:H7 14 9 1 9 Prepackaged leafy greens No
May Shiga toxin-producing E. coli O157:H7 7 0 0 3 Salmon No
May Listeria monocytogenes 6 6 1 5 French-style soft chesse Yes
May Vibrio parahaemolyticus 4 0 0 3 Raw oysters No
June Salmonella Thompson 13 6 1 4 Papaya No
June Cyclospora cayetanensis 161 10 0 2 Bagged salad mix No
June Salmonella Virchow 7 1 0 3 Sugarcane No
June Vibrio parahaemolyticus 15 0 0 6 Raw oysters; raw clams Yes
Raw oysters; raw clams;
June Vibrio parahaemolyticus 10 1 0 3 No
July Listeria monocytogenes 5 5 1 3 No food reported No
July Vibrio parahaemolyticus 20 3 0 5 Raw oysters; raw clams Yes
August Listeria monocytogenes 8 7 1 2 Latin-style soft cheese Yes
August Salmonella Adelaide 14 2 0 5 Pork No
September Listeria monocytogenes 9 8 1 6 Latin-style soft cheese Yes
October Shiga toxin-producing E. coli O157:H7 33 9 0 4 Romaine lettuce Yes
October Niacin 57 0 0 3 Infused rice products Yes
November Salmonella Stanley 18 4 0 3 Raw cashew cheese Yes
November Salmonella Javiana 33 6 0 6 Tilapia fish No
Surveillance for Foodborne Disease Outbreaks, United States 11 2013 | Annual Report
Appendix: Reported foodborne disease outbreaks by etiology (confirmed or suspected)* and contributing
factors — Foodborne Disease Outbreak Surveillance System, United States, 2013.
Contamination Factors‡ No. outbreaks
with reported Total No.
C1 C2 C3 C4 C5 C6 C7 C8 C9 C10 C11 C12 C13 C14 C15 ≥1 factor contributing outbreaks
Etiology reported factors
–§ – – – 18 11 2 20 6 3 7 1 3 8 54 57 157
Escherichia coli, Shiga toxin-producing – – – – – 3 5 – 4 2 – 2 – – 2 13 14 31
Clostridium perfringens 1 – 1 – – 7 – – 1 – – – – 1 2 12 20 27
Campylobacter – – – – – 5 9 1 2 – – – – – – 16 18 27
Vibrio parahaemolyticus – – – – – 2 7 1 – – – – – – – 9 9 13
Staphylococcus aureus enterotoxin – – – – – – – – 2 2 2 1 – – 2 7 9 10
Listeria monocytogenes – – – – – – – – 1 – – – – – 1 2 2 6
Bacillus cereus – – – – – – – – – – – – – 1 – 1 3 5
Shigella – – – – – – 1 – – – – – – – – 1 1 4
Vibrio cholerae 1 – – – – – 2 – – – – – – – – 2 2 2
Staphylococcus spp – – – – – – – – 1 1 1 – – – – 2 2 2
Clostridium botulinum – – – – – – – – – – – – – – – – 1 1
Escherichia coli, Enteroaggregative – – – – – – – – – – – – – – – – – 1
Other – – – – – – – – – – – – – – – – 1 1
Subtotal 3 – 1 – – 35 35 4 31 11 6 10 1 5 15 119 139 287
Scombroid toxin/Histamine 18 – – – – – 1 – – – – – – – 1 20 23 25
Ciguatoxin 15 – – – – – – – – – – – – – – 15 15 16
Amnesic shellfish poison 1 – – – – – – – – – – – – – – 1 1 1
Puffer fish tetrodotoxin 1 – – – – – – – – – – – – – – 1 1 1
Paralytic shellfish poison 1 – – – – – – – – – – – – – – 1 1 1
Other 1 – – 1 – – – – – – – – – – – 2 2 3
Subtotal 37 – – 1 – – 1 – – – – – – – 1 40 43 47
Cryptosporidium – – – – – – 1 – 1 – – – – – – 2 2 3
Trichinella – – – – – 2 – – – – – – – – – 2 2 2
Cyclospora – – – – – – – – – – – – – – – – – 2
Subtotal – – – – – 2 1 – 1 – – – – – – 4 4 7
Norovirus – – – – – – 5 1 6 54 39 42 6 3 9 116 119 257
Hepatitis A – – – – – – – – – 1 – – – – – 1 1 4
Sapovirus – – – – – – – – – 1 – – – – – 1 1 1
Rotavirus – – – – – – – – – – – – – – – – – 1
Other – – – – – – – – – 1 – – – – – 1 1 1
Subtotal – – – – – – 5 1 6 57 39 42 6 3 9 119 122 264
Single etiology 40 – 1 1 – 37 42 5 38 68 45 52 7 8 25 282 308 605
Multiple etiologies – – – – – – 2 1 – 1 2 1 – 1 1 5 9 16
Unknown etiology – – 1 – – – 5 1 6 8 6 7 2 4 6 31 53 197
Total 40 – 2 1 – 37 49 7 44 77 53 60 9 13 32 318 370 818
Appendices’ footnotes are on page 15.
Surveillance for Foodborne Disease Outbreaks, United States 12 2013 | Annual Report
Proliferation / Amplification Factors‡ No. outbreaks
P9 P10 P11 P12 ≥1 factor contributing outbreaks
Salmonella 25 13 3 5 9 2 12 5 –§ 1 1 4 35 57 157
Escherichia coli, Shiga toxin-producing 4 – – 1 – – – 1 – – 1 – 7 14 31
Clostridium perfringens 5 3 – 1 4 – 6 6 – – – – 19 20 27
Campylobacter 3 – – 1 1 – 1 2 – – 2 1 7 18 27
Vibrio parahaemolyticus – – – – – – – – – – – 1 1 9 13
Staphylococcus aureus enterotoxin 4 5 – 2 2 – 3 3 – – – 1 9 9 10
Listeria monocytogenes – – – – – – – – – – – – – 2 6
Bacillus cereus 2 1 1 – – – – 2 – – – – 3 3 5
Shigella – – – – – – – – – – – – – 1 4
Vibrio cholerae – – – – – – – – – – – – – 2 2
Staphylococcus spp – – – 1 – – 1 1 – – – – 2 2 2
Clostridium botulinum – – – – – – – – – – 1 – 1 1 1
Escherichia coli, Enteroaggregative – – – – – – – – – – – – – – 1
Other – – – – – – – 1 – – – – 1 1 1
Subtotal 43 22 4 11 16 2 23 21 – 1 5 7 85 139 287
Scombroid toxin/Histamine 1 1 – 3 3 – 1 1 – – – 3 12 23 25
Ciguatoxin – – – – – – – – – – – – – 15 16
Amnesic shellfish poison – – – – – – – – – – – – – 1 1
Puffer fish tetrodotoxin – – – – – – – – – – – – – 1 1
Paralytic shellfish poison – – – – – – – – – – – – – 1 1
Other – – – – – – – – – – – – – 2 3
Subtotal 1 1 – 3 3 – 1 1 – – – 3 12 43 47
Cryptosporidium – – – – – – – – – – – – – 2 3
Trichinella – – – – – – – – – – – – – 2 2
Cyclospora – – – – – – – – – – – – – – 2
Subtotal – – – – – – – – – – – – – 4 7
Norovirus 3 2 2 – 2 – 1 2 – – – 2 10 119 257
Hepatitis A – – – – – – – – – – – – – 1 4
Sapovirus – – – – – – – – – – – 1 1 1 1
Rotavirus – – – – – – – – – – – – – – 1
Other 1 – – – – – – – – – – 1 1 1 1
Subtotal 4 2 2 – 2 – 1 2 – – – 4 12 122 264
Single etiology 48 25 6 14 21 2 25 24 – 1 5 14 109 308 605
Multiple etiologies 3 2 – 1 1 – 2 5 – – – 1 8 9 16
Unknown etiology 11 10 – 6 9 3 12 5 – – – 3 32 53 197
Total 62 37 6 21 31 5 39 34 – 1 5 18 149 370 818
Surveillance for Foodborne Disease Outbreaks, United States 13 2013 | Annual Report
Survival Factors‡ No. outbreaks
≥1 factor contributing outbreaks
Salmonella 14 11 –§ 2 6 26 57 157
Escherichia coli, Shiga toxin-producing 1 – – 1 3 5 14 31
Clostridium perfringens 6 7 – – 2 14 20 27
Campylobacter 9 – – 1 1 11 18 27
Vibrio parahaemolyticus – – – – – – 9 13
Staphylococcus aureus enterotoxin – 1 – – 1 2 9 10
Listeria monocytogenes – – – – 1 1 2 6
Bacillus cereus 1 – – – 1 2 3 5
Shigella – – – – – – 1 4
Vibrio cholerae – – – – – – 2 2
Staphylococcus spp – – – – – – 2 2
Clostridium botulinum – – – – – – 1 1
Escherichia coli, Enteroaggregative – – – – – – – 1
Other – – – – – – 1 1
Subtotal 31 19 – 4 15 61 139 287
Scombroid toxin/Histamine – – – – 1 1 23 25
Ciguatoxin – – – – – – 15 16
Amnesic shellfish poison – – – – – – 1 1
Puffer fish tetrodotoxin – – – – – – 1 1
Paralytic shellfish poison – – – – – – 1 1
Other – – – – – – 2 3
Subtotal – – – – 1 1 43 47
Cryptosporidium – – – – 1 1 2 3
Trichinella 2 – – – – 2 2 2
Cyclospora – – – – – – – 2
Subtotal 2 – – – 1 3 4 7
Norovirus 1 – – 2 1 4 119 257
Hepatitis A – – – – – – 1 4
Sapovirus – – – – – – 1 1
Rotavirus – – – – – – – 1
Other – – – – 1 1 1 1
Subtotal 1 – – 2 2 5 122 264
Single etiology 34 19 – 6 19 70 308 605
Multiple etiologies 1 2 – – 2 5 9 16
Unknown etiology 5 8 – 2 8 21 53 197
Total 40 29 – 8 29 96 370 818
Surveillance for Foodborne Disease Outbreaks, United States 14 2013 | Annual Report
Appendix Footnotes:
* If at least one etiology was laboratory-confirmed, the outbreak was considered to have a confirmed etiology. If no etiology was laboratory-confirmed but an etiology
Contributing factors are defined as risk factors that either enable an outbreak to occur or amplify an outbreak caused by other means. Contributing factors are
classified into three categories: contamination factors (factors that introduce or otherwise permit contamination), proliferation/amplification factors (factors that allow
proliferation or growth of the etiologic agent), and survival factors (factors that allow survival or fail to inactivate a contaminant) (Bryan FL, Guzewich JJ, Todd EC.
Surveillance of Foodborne Diseases III. Summary and Presentation of Data on Vehicles and Contributory Factors: Their value and limitations. J Food Prot 1997;60(6):701–
14). More than one contributing factor might be reported per outbreak.
C1: toxic substance part of the tissue
C2: poisonous substance intentionally / deliberately added
C3: poisonous substance accidentally / inadvertently added
C4: addition of excessive quantities of ingredients that are toxic in large amounts
C5: toxic container
C6: contaminated raw product — food that was intended to be consumed after a kill step
C7: contaminated raw product — food was intended to be consumed raw or undercooked / under-processed
C8: foods originating from sources shown to be contaminated or polluted (such as a growing field or harvest area)
C9: cross-contamination of ingredients (cross-contamination does not include ill food workers)
C10: bare-handed contact by a food handler / worker / preparer who is suspected to be infectious
C11: glove-handed contact by a food handler / worker / preparer who is suspected to be infectious
C12: other mode of contamination (excluding cross-contamination) by a food handler / worker / preparer who is suspected to be infectious
C13: foods contaminated by non-food handler / worker / preparer who is suspected to be infectious
C14: storage in a contaminated environment
C15: other source of contamination
P1: food preparation practices that support proliferation of pathogens (during food preparation)
P2: no attempt was made to control the temperature of implicated food or the length of time food was out of temperature control (during food service or display of
P3: improper adherence of approved plan to use Time as a Public Health Control
P4: improper cold holding due to malfunctioning refrigeration equipment
P5: improper cold holding due to an improper procedure or protocol
P6: improper hot holding due to malfunctioning equipment
P7: improper hot holding due to improper procedure or protocol
P8: improper / slow cooling
P9: prolonged cold storage
P10: inadequate modified atmospheric packaging
P11: inadequate processing (acidification, water activity, fermentation)
P12: other situations that promoted or allowed microbial growth or toxin production
S1: insufficient time and / or temperature control during initial cooking / heat processing
S2: insufficient time and / or temperature during reheating
S3: insufficient time and / or temperature control during freezing
S4: insufficient or improper use of chemical processes designed for pathogen destruction
S5: other process failures that permit pathogen survival
No outbreaks in the data reported fall in this category.
Surveillance for Foodborne Disease Outbreaks, United States 15 2013 | Annual Report
Telephone: 1-800-CDC-INFO (232-4636) / TTY: 1-888-232-6348
Web: http://www.cdc.gov
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