Table 4: Average annual rate of laboratory-confirmed
infections and deaths, due to 4 major foodborne pathogensin the US1996-2012. Data
from [11].
|
|
Average annual rate of infection per
100,000 population |
% of cases
resulting in death |
||||
|
|
Age group,
years |
|||||
|
|
< 5 |
5-64 |
> 65 |
< 5 |
5-64 |
> 65 |
|
Salmonella (NTS) |
64.7 |
11.2 |
12.8 |
0.1 |
0.3 |
2.4 |
|
Campylobacter |
29.2 |
14,3 |
12.1 |
0.04 |
0.08 |
0.5 |
|
Listeria |
0.5 |
0.1 |
1.4 |
5.4 |
11.1 |
21.9 |
|
E.coli O157 |
5.5 |
1.2 |
1.1 |
0.7 |
0.1 |
4.2 |
|
Total |
99.9 |
26.9 |
27.4 |
0.13 |
0.22 |
2.6 |