Asymptomatic subclinical infection may help spread these diseases, particularly Staphylococcus aureus, Campylobacter, Salmonella, Shigella, Enterobacter, Vibrio cholerae, and Yersinia. For example, as of 1984 it was estimated that in the United States, 200,000 people were asymptomatic carriers of Salmonella. Infants Globally, infants are a group that is especially vulnerable to<unk>  disease. The World Health Organization has issued recommendations for the preparation, use and storage of prepared formulas. Breastfeeding remains the best preventive measure for protection from<unk>  infections in infants. United States In the United States, using FoodNet data from 2000 to 2007, the CDC estimated there were 47.8 million<unk> es per year (16,000 cases for 100,000 inhabitants) with 9.4 million of these caused by 31 known identified pathogens. * 127,839 were hospitalized (43 per 100,000 inhabitants per year). * 3,037 people died (1.0 per 100,000 inhabitants per year). + Causes of<unk>  in US Cause Annual cases Rate(per 100,000 inhabitants) 1 Norovirus 5,461,731 cases X 2 Salmonella 1,027,561 cases X 3 Clostridium perfringens 965,958 cases X 4 Campylobacter 845,024 cases X + Causes of death by<unk>  in US Cause Annual deaths Rate(per 100,000 inhabitants) 1 Salmonella 378 cases 0.126 2 Toxoplasma 327 cases 0.109 3 Listeria 255 cases 0.085 4 Norovirus 149 cases 0.050 United Kingdom According to a 2012 report from the Food Standards Agency, there were around a million cases of<unk>  per year (1,580 cases for 100,000 inhabitants). * 20,000 were hospitalized (32 per 100,000 inhabitants); * 500 people died (0.80 per 100,000 inhabitants). France This data pertains to reported medical cases of 23 specific pathogens in the 1990s, as opposed to total population estimates of all<unk>  for the United States. In France, for 750,000 cases (1210 per 100,000 inhabitants): * 70,000 people consulted in the emergency department of a hospital (113 per 100,000 inhabitants); * 113,000 people were hospitalized (182 per 100,000 inhabitants); * 460 people died (0.75 per 100,000 inhabitants). + Causes of<unk>  in France Cause Annual hospitalizations Rate(per 100,000 inhabitants) 1 Salmonella ~8,000 cases 13 2 Campylobacter ~3,000 cases 4.8 3 Parasitesincl. Toxoplasma ~500 cases~400 cases 0.80.65 4 Listeria ~300 cases 0.5 5 Hepatitis A ~60 cases 0.1 + Causes of death by<unk>  in France Cause Annual Rate(per 100,000 inhabitants) 1 Salmonella ~300 cases 0.5 2 Listeria ~80 cases 0.13 3 Parasites ~37 cases 0.06(95% due to toxoplasma) 4 Campylobacter ~15 cases 0.02 5 Hepatitis A ~2 cases 0.003 Australia A study by the Australian National University, published in November 2014, found in 2010 that there were an estimated 4.1 million cases of<unk>  gastroenteritis acquired in Australia on average each year, along with 5,140 cases of non-gastrointestinal<unk> . The study was funded by the Australian Department of Health, Food Standards Australia New Zealand and the NSW Food Authority. The main causes were Norovirus, pathogenic Escherichia coli, Campylobacter spp. and non-typhoidal Salmonella spp., although the causes of approximately 80% of<unk> es were unknown. Approximately 25% (90% CrI: 13%–42%) of the 15.9 million episodes of gastroenteritis that occur in Australia were estimated to be transmitted by contaminated food. This equates to an average of approximately one episode of<unk>  gastroenteritis every five years per person. Data on the number of hospitalisations and deaths represent the occurrence of serious<unk> . Including gastroenteritis, non-gastroenteritis and sequelae, there were an estimated annual 31,920 (90% CrI: 29,500–35,500) hospitalisations due to<unk>  and 86 (90% CrI: 70–105) deaths due to<unk>  circa 2010. This study concludes that these rates are similar to recent estimates in the US and Canada. A main aim of this study was to compare if<unk>  incidence had increased over time. In this study, similar methods of assessment were applied to data from circa 2000, which showed that the rate of<unk>  gastroenteritis had not changed significantly over time. Two key estimates were the total number of gastroenteritis episodes each year, and the proportion considered<unk> . In circa 2010, it was estimated that 25% of all episodes of gastroenteritis were<unk> . By applying this proportion of episodes due to food to the incidence of gastroenteritis circa 2000, there were an estimated 4.3 million (90% CrI: 2.2–7.3 million) episodes of<unk>  gastroenteritis circa 2000, although credible intervals overlap with 2010. Taking into account changes in population size, applying these equivalent methods suggests a 17% decrease in the rate of<unk>  gastroenteritis between 2000 and 2010, with considerable overlap of the 90% credible intervals. This study replaces a previous estimate of 5.4 million cases of<unk>  in Australia every year, causing: * 18,000 hospitalizations * 120 deaths (0.5 deaths per 100,000 inhabitants) * 2.1 million lost days off work * 1.2 million doctor consultations * 300,000 prescriptions for antibiotics. Most<unk>  disease outbreaks in Australia have been linked to raw or minimally cooked eggs or poultry. The Australian Food Safety Information Council estimates that one third of cases of food poisoning occur in the home Comparison between countries Country Annual deaths per 100,000 inhabitants Annual hospitalization per 100,000 inhabitants USA 1.0 43 UK 0.8 32 France 0.75 182 Australia 0.5 82 Outbreaks The vast majority of reported cases of<unk>  occur as individual or sporadic cases. The origin of most sporadic cases is undetermined. In the United States, where people eat outside the home frequently, 58% of cases originate from commercial food facilities (2004 FoodNet data). An outbreak is defined as occurring when two or more people experience similar<unk>  after consuming food from a common source. Often, a combination of events contributes to an outbreak, for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inadequate cooking which results in a failure to kill the dangerously elevated bacterial levels. Outbreaks are usually identified when those affected know each other. However, more and more, outbreaks are identified by public health staff from unexpected increases in laboratory results for certain strains of bacteria. Outbreak detection and investigation in the United States is primarily handled by local health jurisdictions and is inconsistent from district to district. It is estimated that 1–2% of outbreaks are detected.
Foodborne illness
Hospital-acquired infection
Tick-borne disease
Laboratory-acquired infection
Tetanus
Virgin soil epidemic
Blood-borne disease
Canine vector-borne disease