The winners for the most reported bacterial foodborne illnesses of 2016 have been released by the Center for Disease Control and Prevention. According to their Foodborne Diseases Active Surveillance Network, FoodNet, campylobacter and salmonella were to blame for a majority of the reported 24,029 illnesses, 5,512 hospitalizations and 98 deaths in the United States.

FoodNet collects data on laboratory-confirmed cases from 10 state health departments, covering about 15% of the U.S. population. Here are the numbers broken down by the following nine pathogens commonly transmitted through food:

  • Campylobacter - 8,547 cases
  • Salmonella - 8,172 cases
  • Shigella - 2,913 cases
  • Shiga toxin-producing E. coli - 1,845 cases
  • Cryptosporidium - 1,816 cases
  • Yersinia - 302 cases
  • Vibrio - 252 cases
  • Listeria - 127 cases
  • Cyclospora - 55 cases


Campylobacter is one of the most common causes of diarrheal illness in the United States affecting 14 out of 100,000 people every year. Outbreaks are most often associated with unpasteurized dairy products, contaminated water, poultry, and produce. To put it into perspective, one drop of juice from raw chicken can have enough campylobacter in it to infect a person!

Salmonella is also known as acute gastroenteritis, causing the inflammation of the stomach and intestines that may result in vomiting for diarrhea. The bacteria is usually transmitted to humans by eating food contaminated with small amounts of animal feces such as meat, seafood, milk, eggs and produce. With 32 different types of salmonella out there, the CDC estimates that 15.2 out of 100,000 people become infected each year.

This new report reflects the growing popularity of rapid tests known as culture-independent diagnostic tests (CIDTs). These tests are ideal for immediate results for treatment purposes, but cannot determine if the infection is antibiotic-resistant or if it's linked to an outbreak. The CDC says it's important laboratories conduct follow-up cultures on positive CIDTs so health officials can protect people from potential outbreaks.

In order to prevent foodborne illnesses, MadgeTech offers a variety of data loggers to continuously monitor the temperature and humidity of a protect. Maintaining the proper conditions throughout cooking, cooling, shipping and storage ensure bacteria is not growing on the product. Data loggers also provide validation of HACCP compliance and process verification throughout the food industry. To view all of the data logging solution for food processors, click here.

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