Disease risks from foods, England and Wales, 1996-2000

Goutam K. Adak*, Sallyanne M. Meakins, Hopi Yip, Benjamin A. Lopman, Sarah J. O'Brien

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    241 Citations (Scopus)

    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.

    Original languageEnglish
    Pages (from-to)365-372
    Number of pages8
    JournalEmerging Infectious Diseases
    Volume11
    Issue number3
    DOIs
    Publication statusPublished - Mar 2005

    Fingerprint

    Dive into the research topics of 'Disease risks from foods, England and Wales, 1996-2000'. Together they form a unique fingerprint.

    Cite this