Contamination factors associated with foodborne illnesses in the U.S. from 2014-2016

Number of U.S. foodborne illnesses outbreaks attributable to select contamination factors from 2014 to 2016

by John Elflein, last edited Mar 8, 2019
Contamination factors associated with foodborne illnesses in the U.S. from 2014-2016 This statistic depicts the number of foodborne illness outbreaks attributable to select contamination factors from 2014 to 2016. According to the data, 70 outbreaks were caused by bare-hand contamination from a food handler with an infectious illness.
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Number of U.S. foodborne illnesses outbreaks attributable to select contamination factors from 2014 to 2016

Number of outbreaks
Bare-hand contact by a food handler, worker, or preparer who was suspected to have an infectious illness70
Other mode of contamination (excluding cross-contamination) by a food handler, worker, or preparer who was suspected to have an infectious illness58
Glove-hand contact by a food handler, worker, or preparer who was suspected to have an infectious illness39
Cross-contamination of ingredients (does not include ill food workers)28
Contaminated raw product — food was intended to be consumed raw or undercooked or underprocessed15
Other source of contamination24
Contaminated raw product — food was intended to be consumed after a kill step14
Toxic substance part of the tissue (e.g., ciguatera)5
Foods contaminated by nonfood handler, worker, or preparer who was suspected to have an infectious illness9
Poisonous substance accidentally or inadvertently added1
Foods originating from sources shown to be contaminated or polluted4
Poisonous substance intentionally or deliberately added0
Addition of excessive quantities of ingredients that are toxic in large amounts (e.g., niacin poisoning in bread)0
Toxic container (e.g., galvanized containers with acid foods)0
Storage in contaminated environment13
Number of outbreaks
Bare-hand contact by a food handler, worker, or preparer who was suspected to have an infectious illness70
Other mode of contamination (excluding cross-contamination) by a food handler, worker, or preparer who was suspected to have an infectious illness58
Glove-hand contact by a food handler, worker, or preparer who was suspected to have an infectious illness39
Cross-contamination of ingredients (does not include ill food workers)28
Contaminated raw product — food was intended to be consumed raw or undercooked or underprocessed15
Other source of contamination24
Contaminated raw product — food was intended to be consumed after a kill step14
Toxic substance part of the tissue (e.g., ciguatera)5
Foods contaminated by nonfood handler, worker, or preparer who was suspected to have an infectious illness9
Poisonous substance accidentally or inadvertently added1
Foods originating from sources shown to be contaminated or polluted4
Poisonous substance intentionally or deliberately added0
Addition of excessive quantities of ingredients that are toxic in large amounts (e.g., niacin poisoning in bread)0
Toxic container (e.g., galvanized containers with acid foods)0
Storage in contaminated environment13
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by John Elflein, last edited Mar 8, 2019
This statistic depicts the number of foodborne illness outbreaks attributable to select contamination factors from 2014 to 2016. According to the data, 70 outbreaks were caused by bare-hand contamination from a food handler with an infectious illness.
Show more
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