Fast Facts about FoodNet Data
Since 1996, FoodNet has been tracking trends in the most common infections transmitted through food. FoodNet reports on the number of people in the United States sickened with foodborne infections that have been confirmed by laboratory tests. FoodNet data lets CDC, its partners, and policy makers know how much progress has made in reaching national goals for reducing foodborne illness. Here are fast facts about FoodNet.
Quick Stats—Illness, people, and impact
FoodNet was one of the main sources of data used in the work that led in 2011 to publication of the new estimates of foodborne illness aquired in the United States. About 1 in 6 (or 48 million) people get sick each year from contaminated food, with 128,000 hospitalizations, and 3,000 deaths annually.
FoodNet data indicate that children younger than 5 years old have higher incidence rates of Salmonella, Campylobacter, Shigella, Cryptosporidium, E.coli O157, E.coli non–O157, and Yersinia infection than any other age group.
FoodNet data indicate that adults 60 and older are at greater risk for hospitalization and death from infections that FoodNet tracks than are persons in other age groups.
CDC estimates that Salmonella infection causes more hospitalizations and deaths than any other type of germ found in food.
FoodNet conducts surveillance for the following infections diagnosed by laboratory testing of samples from patients.
- Shiga toxin-producing Escherichia coli (STEC) O157 and non-O157
Surveillance Area and Sites
FoodNet personnel located at state health departments regularly contact the clinical laboratories in Connecticut, Georgia, Maryland, Minnesota, New Mexico, Oregon, Tennessee, and selected counties in California, Colorado, and New York
to get reports of infections diagnosed in residents of these areas. The surveillance area includes 15% of the United States population.