Bacterial foodborne infections occur when food, that is contaminated with bacteria, is eaten and the bacteria continues to grow in the intestines, setting up an infection which causes illness. Salmonella, Bacillus, Clostridium, Campylobacter, Shigella, Staphylococcus, Vibrio, hemorrhagic E. coli and Listeria all cause infections.
There are 12 genus of bacterial pathogens in our database, 32 species, which include 10973 strains in total. Details can be found in here.
The graph indicates the summary of pathogens stored in this database.
This column diagram shows the number of strains in each genus.
This scatter diagram shows the growth trend of strains over the years.
Each year, an estimated 1 in 6 Americans gets sick and 3,000 die of foodborne illness. Reducing foodborne illness by just ten percent would keep 5 million people from getting sick each year. Salmonella infections result in more hospitalizations and deaths than any other bacteria found in food and incurs $365 million in direct medical costs annually.
This pie graph indicates the numbers of strains submitted by different countries.
Graph shows the percentage of illnesses associated with 915 outbreaks of single food commodities from 2008-2012. “Other” includes Crustacean , Fungus, Game, Oil-Sugar, and Root Vegetable. Data from CDC’s National Outbreak Reporting System, 2008-2012.