Hospitalizations

How is percentage of hospitalization calculated?

The percentage of hospitalization is calculated as follows:

Number of cases reported to FoodNet in 2015 in which patient was hospitalized divided by number of cases reported to FoodNet multiplied by 100

Patients are considered to have been hospitalized if hospitalization occurs at any time within 7 days of the specimen collection date.

Results:

Table 11. Number and percentage of hospitalizations in 2015 by pathogen

Table 11. Number and percentage of hospitalizations in 2015*, by pathogen, Foodborne Diseases Active Surveillance Network (FoodNet), United States
Pathogen	Total 2015
Pathogen	# of hospitalizations	Total # of cases	% hospitalized
Total	4,531	20,107	22.53
Campylobacter	1,065	6,309	16.88
Listeria^†	111	116	95.69
Salmonella	2,074	7,728	26.84
Shigella	619	2,688	23.03
STEC^§ O157	180	463	38.88
STEC non-O157	126	796	15.83
Vibrio	47	192	24.48
Yersinia	37	139	26.62
Cryptosporidium	268	1612	16.63
Cyclospora	4	64	6.25

*Data are preliminary
^†Listeria cases defined as isolation of L. monocytogenes from a normally sterile site or, in the setting of miscarriage or stillbirth, isolation of L. monocytogenes from placental or fetal tissue
^§Shiga toxin-producing Escherichia coli

Download the table: Table 11. Number and Percentage of Hospitalizations by Pathogen, 2015 Cdc-excel[XLS – 11KB] Table

Download the table: Table12a. Number and Percentage of Hospitalizations by Pathogen and age group Cdc-excel[XLS – 11KB]

< Back to 2015 – Preliminary Data

Page last reviewed: March 3, 2016

Content source: Centers for Disease Control and Prevention, National Center for Emerging and Zoonotic Infectious Diseases (NCEZID), Division of Foodborne, Waterborne, and Environmental Diseases (DFWED)