Abstract

Data from population-based studies and national surveillance systems were collated and analyzed to estimate the impact of disease and risks associated with eating different foods in England and Wales. From 1996 to 2000, an estimated 1,724,315 cases of indigenous foodborne disease per year resulted in 21,997 hospitalizations and 687 deaths. The greatest impact on the healthcare sector arose from foodborne Campylobacter infection (160,788 primary care visits and 15,918 hospitalizations), while salmonellosis caused the most deaths (209). The most important cause of indigenous foodborne disease was contaminated chicken (398,420 cases, risk [cases/million servings] = 111; case-fatality rate [deaths/100,000 cases] = 35, deaths = 141). Red meat (beef, lamb, and pork) contributed heavily to deaths, despite lower levels of risk (287,485 cases, risk = 24, case-fatality rate = 57, deaths = 164). Reducing the impact of indigenous foodborne disease is mainly dependent on controlling the contamination of chicken.

Keywords

Case fatality rateMedicineEnvironmental healthDiseaseCampylobacterIndigenousPopulationDisease surveillanceMortality rateEpidemiologyVeterinary medicineBiologySurgeryInternal medicine

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Year
2005
Type
article
Volume
11
Issue
3
Pages
365-372
Citations
322
Access
Closed

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Goutam K. Adak, S.M. Meakins, Hopi Yip et al. (2005). Disease Risks from Foods, England and Wales, 1996–2000. Emerging infectious diseases , 11 (3) , 365-372. https://doi.org/10.3201/eid1103.040191

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DOI
10.3201/eid1103.040191