Food-related illness and death in the united states reply to dr. hedberg

Letters Letters Letters Letters Letters similar to Campylobacter than to Salmonella ratios? The total estimated cases of these illnesses would increase by a factor of 40. The inadequacy of simply applying a Salmonella-based multiplier to the number of cases reported from outbreaks can be demonstrated by applying that multiplier to the total number of cases reported in all foodborne disease outbreaks, typically 15,000 to 20,000 per year (3,4). On the basis of these estimates, the number of foodborne illnesses would range from 5.7 million to 7.6 million, including illnesses caused by unknown agents. The authors make similar assumptions for hospitalizations and deaths: unknown agents are estimated to account for 81% of hospitalizations and 65% of deaths due to foodborne illnesses. In a retrospective review of death certificate data similar to that used by Mead and colleagues, Perkins et al. projected the number of unexplained deaths possibly due to infectious diseases they expected to find in the Emerging Infections Program sites (5). Prospectively, a much smaller number of unexplained deaths was actually found, because known causes were identified through a detailed review of the death certificates and cases (6). A prospective examination of death certificates for foodborne diseases might also result in a smaller than expected yield. The need to rely on assumptions to generate estimates highlights the gaps in our understanding of foodborne diseases. A dozen different studies could address these data gaps. However, once the 76 million figure is agreed upon, the perceived need for these studies will decrease. Finally, if these estimates are accepted as reasonable, do current food safety efforts represent sound public policy? If 82% of foodborne illnesses, 81% of hospitalizations, and 65% of deaths are caused by agents we have not yet identified, where is the commitment of resources needed to identify them? If eradicating Campylobacter, Salmonella, Escherichia coli O157:H7, and Listeria would reduce the number of foodborne illnesses by only 5%, hospitalizations by 10%, and deaths by 25%, why are these agents the primary focus of our national foodborne disease control efforts? Overestimating the occurrence of foodborne diseases caused by unknown agents may lead us to undervalue the public health importance of these and other well-known agents. Estimating the occurrence of foodborne diseases is daunting. The numerous efforts, including this one by Mead et al., to provide estimates have serious shortcomings. The real challenge is to identify the gaps in our knowledge so that …