Microbial growth factors that caused foodborne illnesses in the U.S. from 2014-2016

Number of U.S. foodborne illness outbreaks attributed to select factors that caused the proliferation of microbes from 2014 to 2016

by Statista Research Department, last edited Mar 8, 2019
Microbial growth factors that caused foodborne illnesses in the U.S. from 2014-2016 This statistic depicts the number of foodborne illness outbreaks attributable to select factors that allowed for the proliferation of microbes from 2014 to 2016. According to the data, 25 outbreaks that were attributable to factors that allowed for the proliferation of microbes were caused by improper or slow cooling.
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Number of U.S. foodborne illness outbreaks attributed to select factors that caused the proliferation of microbes from 2014 to 2016

Number of outbreaks
Improper or slow cooling25
No attempt to control the temperature of implicated food or the length of time food was out of temperature control (during food service or display of food)23
Improper cold holding due to malfunctioning refrigeration equipment13
Improper hot holding due to an improper procedure or protocol14
Improper cold holding due to an improper procedure or protocol18
Food preparation practices that support proliferation of pathogens (during food preparation)18
Improper hot holding due to malfunctioning equipment5
Inadequate modified atmosphere packaging (e.g., vacuum-packed fish)2
Improper adherence to approved plan for using time as a public health control1
Prolonged cold storage0
Inadequate processing (e.g., acidification, water activity, or fermentation)1
Other situations that promoted or allowed microbial growth or toxin production2
Number of outbreaks
Improper or slow cooling25
No attempt to control the temperature of implicated food or the length of time food was out of temperature control (during food service or display of food)23
Improper cold holding due to malfunctioning refrigeration equipment13
Improper hot holding due to an improper procedure or protocol14
Improper cold holding due to an improper procedure or protocol18
Food preparation practices that support proliferation of pathogens (during food preparation)18
Improper hot holding due to malfunctioning equipment5
Inadequate modified atmosphere packaging (e.g., vacuum-packed fish)2
Improper adherence to approved plan for using time as a public health control1
Prolonged cold storage0
Inadequate processing (e.g., acidification, water activity, or fermentation)1
Other situations that promoted or allowed microbial growth or toxin production2
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by Statista Research Department, last edited Mar 8, 2019
This statistic depicts the number of foodborne illness outbreaks attributable to select factors that allowed for the proliferation of microbes from 2014 to 2016. According to the data, 25 outbreaks that were attributable to factors that allowed for the proliferation of microbes were caused by improper or slow cooling.
Show more
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