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Trends in Foodborne Illness in the United States, 2012

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Graphic: Figure 1. Changes in incidence of laboratory-confirmed bacterial infections, United States, 2012 compared with 2006–2008.Figure 1. Changes in incidence of laboratory-confirmed bacterial infections, United States, 2012 compared with 2006–2008

  • Campylobacter increased by 14%.
  • Listeria decreased by 6%. (not statistically significant)
  • Salmonella increased by 3%. (not statistically significant)
  • Shigella decreased by 13%. (not statistically significant)
  • TEC O157 (Shiga toxin-producing Escherichia coli) decreased by 10%. (not statistically significant)
  • Vibrio increased by 43%.
  • Yersinia decreased by 6%. (not statistically significant)
  • Page last reviewed: April 18, 2013
  • Page last updated: April 18, 2013
  • Content source:
    • Office of the Associate Director for Communication, Digital Media Branch, Division of Public Affairs
    • Page maintained by: Office of the Associate Director for Communication, Digital Media Branch, Division of Public Affairs
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