Disease Risk from Foods, England and Wales, Appendix 2

Past Issue

Vol. 11, No. 3
March 2005

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•	Appendix 1
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Research

Disease Risks from Foods, England and Wales, 1996–2000

Goutam K. Adak,* Sallyanne M. Meakins,* Hopi Yip,* Benjamin A. Lopman,* and Sarah J. O'Brien*
*Health Protection Agency Centre for Infections, London, United Kingdom

Appendix 2. General outbreaks of infectious iIntestinal disease iInvolving 1 food vehicle, England and Wales

Food group	All salmonellae (%)*	Campylobacter (%)	Other bacteria (%)	Viruses (%)	Protozoa (%)

Poultry	108 (23)	15 (54)	49 (25)	4 (6)	0 (0)
Red meat	51 (11)	0 (0)	83 (42)	0 (0)	0 (0)
Eggs	69 (14)	0 (0)	0 (0)	0 (0)	0 (0)
Seafood	19 (4)	1 (4)	2 (1)	23 (36)	0 (0)
Milk	8 (2)	6 (21)	9 (5)	0 (0)	1 (100)
Other dairy products	4 (1)	0 (0)	2 (1)	0 (0)	0 (0)
Vegetables/fruit	10 (2)	1 (4)	5 (3)	6 (9)	0 (0)
Rice	4 (2)	0 (0)	12 (6)	0 (0)	0 (0)
Complex foods	202 (42)	4 (14)	32 (16)	11 (17)	0 (0)
Infected food handler	3 (1)	1 (4)	1 (1)	20 (31)	0 (0)
Total	478	28	195	64	1

*Percentages are rounded to the nearest whole number.

Comments to the Authors

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G.K. Adak, Environmental and Enteric Diseases Department, Communicable Disease Surveillance Centre, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, United Kingdom; fax: +44 20-8200-7868; email: bob.adak@hpa.org.uk

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