Foodborne illness in the U.S. - Statistics & Facts
Interesting statistics
In the following 5 chapters, you will quickly find the 25 most important statistics relating to "Foodborne illness in the U.S.".
Statistics on the topic
Percentage of U.S. adults who believed some people have a higher risk of food poisoning as of 2016
48%
Percentage of U.S. adults who believed food poisoning is very common due to the ways food is prepared at home as of 2016
12%
Percentage of U.S. adults who believed food poisoning is more common from restaurant food than food from home as of 2016
54%
In 2015, there were an estimated 921 foodborne disease outbreaks in the United States. Around 119 of these outbreaks occurred in California, making it the state with the highest number of foodborne disease outbreaks that year. Most foodborne illness can be avoided through proper cooking, storing, preparation, and washing of hands, food, and cooking utensils. Nevertheless, some foods are more common in foodborne illness cases than others. In 2015, seeded vegetables, such as cucumbers and peppers, caused the highest percentage of foodborne illness cases that year, followed by pork and vegetable row crops. The location where the food was prepared also affects the likelihood of foodborne illness, with sit-down dining and catering or banquet facilities accounting for the highest share of illness cases.
The most common type of foodborne illness in the United States in 2015 was the norovirus, with over 5,500 such incidences. However, Salmonella caused the highest number of foodborne disease hospitalizations. As of 2017, the United States had a rate of 17.2 Salmonella cases per 100,000 population, with rates highest in the states of Mississippi, Idaho, and South Carolina. In 2015, Salmonella was most commonly attributed to restaurant food, however there were also around 260 Salmonella cases attributed to food prepared at home. Although most foodborne illness is not deadly, deaths from such incidences do occur, especially among those most susceptible to foodborne illness, including infants, children, and the elderly.
Overview
Outbreaks
Illnesses
Salmonella
Illness sources
Important key figures
The most important key figures provide you with a compact summary of the topic of "Foodborne illness in the U.S." and take you straight to the corresponding statistics.
Outbreaks
Illnesses
Salmonella
Illness sources
- Percentage of foodborne illness cases that were due to seeded vegetables in 20163%
- Percentage of foodborne illness cases that were due to food prepared at a fast food restaurant in 20166%
- Number of foodborne illness cases that were due to food prepared at a sit-down restaurant in 20165,353
- Number of foodborne norovirus cases that were due to food prepared at home in 201660
