The number of foodborne disease outbreaks reported in the United States declined substantially in 2009, when the surveillance system transitioned from reporting only foodborne disease outbreaks to reporting all enteric disease outbreaks. A 2013 survey found that some outbreaks that would have been previously reported as foodborne are now reported as having other transmission modes.

ebola virus (ebov) is an enveloped virus including a negative single strand genome in its virion with cylindrical/tubular morphology. ebov is the causative agent of ebola virus disease (evd), which is also involved in the outbreak observed in central africa since 1976. evd is a complex zoonotic viral disease which is highly virulent in human. the transmission of ebola infection is not usually h...

Campylobacteriosis is one of the most important bacterial food-borne illnesses in humans. One significant source of infection is the handling and consumption of poultry meat, although other sources also contribute considerably. Controlling Campylobacter in broilers reduces the human burden of illness. Broilers can easily become colonised with Campylobacter and preventive measures in primary pro...

Norovirus (NV) is the most common causative agent of nonbacterial gastroenteritis. Reports of surveillance of NV in facilities that reported outbreaks are frequently found in publications, but reports of that in facilities without outbreaks are not found. We investigated the molecular epidemiology of NV isolates derived from asymptomatic food handlers working at a non-outbreak food catering fac...

Foodborne agents cause an estimated 76 million illnesses annually in the United States. Outbreak surveillance provides insights into the causes of foodborne illness, types of implicated foods, and settings of foodborne infections that can be used in food safety strategies to prevent and control foodborne disease. CDC collects data on foodborne disease outbreaks submitted from all states and ter...

Noroviruses (NoVs), an important pathogenic agent of foodborne illness, lead to acute and chronic gastroenteritis in humans of all ages and to travelers’ diarrhea. Many genotypes exist in nature; GII.4 is widely known as the most predominant. Outbreaks mostly occur in semi-closed settings. Although the disease is self-limited to person, many cases have resulted in death, which has raised more c...

Across the United States, antimicrobial drug-resistant infections affect a diverse population, and effective interventions require concerted efforts across various public health and clinical programs. Since its onset in 1994, the Centers for Disease Control and Prevention Emerging Infections Program has provided robust and timely data on antimicrobial drug-resistant infections that have been us...

2. Nontyphoidal salmonellosis is caused by Salmonella species other than Salmonella Typhi and Salmonella Paratyphi. The epidemiology and prevention of typhoid fever have been reviewed in a separate SCEIFD Paper 1/2011 (“Epidemiology and Prevention of Typhoid Fever in Hong Kong”). Nontyphoidal salmonellosis is one of the leading foodborne illnesses and accounted for a considerable morbidity and ...

Vietnam is undergoing a rapid social and economic developments resulting in speedy urbanization, changes in methods for animal production, food marketing systems, and food consumption habits. These changes will have major impacts on human exposures to food poisoning. The present case study aimed to estimate hospitalization costs of foodborne diarrhea cases in selected health facilities in Vietn...

Efforts to prevent foodborne illness target bacterial pathogens, yet noroviruses (NoV) are suspected to be the most common cause of gastroenteritis. New molecular assays allow for better estimation of the role of NoV in foodborne illness. We analyzed 8,271 foodborne outbreaks reported to the Centers for Disease Control and Prevention from 1991 to 2000 and additional data from 6 states. The prop...