Each year in he United States an estimated 9 million people get sick, 56,000 are hospitalized, and 1,300 die of foodborne disease caused by known pathogens. These estimates help us understand the scope of his public health problem. However, to develop effective prevent ion measures, we need to understand the types of foods contributing to the problem.
The Interagency Food Safety Analytics Collaboration (IFSAC) is a tri-agency group created by he Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and he U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS). IFSAC developed a method to estimate the sources of foodborne illness using outbreak data from 1998 through the most recent year for four priority pathogens: Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter. IFSAC described this method and the estimates for 2012 in a report and a a public meeting.