On the other hand, 9.4 million people are sickened and 1350 deaths occur each year in the United States due to 31 major pathogens that contaminate food (Scallan et al. 2011). The relative numbers of illnesses due to microorganisms makes microbiological quality the most important aspect of food safety. Thus, food safety primarily focuses on the control of contamination of foods by pathogens. Table 1 shows the breakdown of the most common causes of foodborne illness in the United States (Scallan et al. 2011). Of the 9.4 million cases estimated to occur annually in the United States, Norovirus, Salmonella, Clostridium and Campylobacter are the leading causes of foodborne illness (Scallan et al. 2011). Foodborne deaths are primarily caused by Listeria and E. coli O157:H7. In 1999, the CDC launched an effort to monitor foodborne illnesses in the United States known as Food-Net (Mead et al. 1999). In 2007, the World Health Organization initiated a system to estimate the world wide burden of foodborne diseases (Kuchenmuller et al. 2009). Together, these two data monitoring systems have greatly facilitated efforts to identify and subsequently reduce foodborne illness.
1 Million Serials 2009 - McFilth
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