Food Safety & Labeling >> Foodborne Illness

Each year in the U.S., an estimated 76 million people become ill from foodborne illness and 5,000 die. In many countries, the rates are far higher. Many of these cases have their roots in agriculture. This section provides data on the magnitude, distribution, and impacts of foodborne illnesses.

Recommended resources on this topic:

Reports & Other Documents

FoodNet Annual Reports

Centers for Disease Control and Prevention

Food Safety: Economic Costs of Foodborne Illness

Economic Research Service (USDA)

Outbreak Alert! Closing the Gaps in Our Federal Food-Safety Net

Center for Science in the Public Interest, December 2007.

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Peer-reviewed Journal Articles

Dissemination of extended-spectrum ß-lactamase-producing bacteria: the food-borne outbreak lesson

S. Lavilla, et al. J Antimicrob Chemother; March 12, 2008.

The growing threat of foodborne bacterial enteropathogens of animal origin

H.L. DuPont. Clin Infect Dis; Nov. 15, 2007

Salmonella challenges: prevalence in swine and poultry and potential pathogenicity of such isolates

S.L. Foley, et al. J Anim Sci; Oct. 2, 2007.

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Relevant Organizations

Consumer Federation of America

Foodborne Diseases Active Surveillance Network, or FoodNet (CDC)

Division of Foodborne, Bacterial and Mycotic Diseases (CDC)

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Additional Tools & Resources

The "Bad Bug Book."

CDC, Emerging Infectious Diseases Journal

CDC, Morbidity and Mortality Weekly Report

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