CDC

Pregnant and recently pregnant individuals who become infected with the COVID-19 virus
are at high risk of requiring extra medical care.
According to the Centers for Disease Control and Prevention (CDC),
between January 22, 2020, and November 29, 2021, 148 327
pregnant individuals had documented infection with SARS-CoV-2
(the virus that causes COVID-19) and 241 had died of COVID-19.
Of the 121 973 pregnant people with information on hospitalization
available, 20.6% were hospitalized with COVID-19 or pregnancyrelated conditions.

Author/s:

Walter, K.

Foodborne illness source attribution estimates for 2018 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter using multi-year outbreak surveillance data, United States

Devin Evans — Wed, 24 Feb 2021 06:00:00 +0000

Date Added:

February 24, 2021

Journal/Publication:

Center for Disease Control and Prevention

Publication Date:

December 1, 2020

URL:

Foodborne illness source attribution estimates for 2018 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter using multi-year outbreak surveillance data, United States

Type:

Public Health Announcements

Format:

Article

Keywords

Foodborne Diseases

Food Safety

Salmonella

Centers for Disease Control and Prevention

MeSH

Centers for Disease Control and Prevention

centers for disease control and prevention (U.S.)

Campylobacter

Salmonella

CDC report on the food sources of common food-born illnesses in the U.S. The Executive Summary is on page 2. James W. Mold, MD, MPH

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Each year in the United States an estimated 9 million people get sick, 56,000 are hospitalized, and 1,300 die of foodborne disease caused by known pathogens. These estimates help us understand the scope of this public health problem. However, to develop effective prevention measures, we need to understand the types of foods contributing to the problem. The Interagency Food Safety Analytics Collaboration (IFSAC) is a tri-agency group created by the Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS). IFSAC developed a method to estimate the percentages of foodborne illness attributed to certain sources using outbreak data from 1998 through the most recent year for four priority pathogens: Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter. IFSAC described this method and the estimates for 2012 in a report, peer-reviewed journal article, and at a public meeting. IFSAC derived the estimates for 2018 using the same method used for the 2012 estimates, with some modifications. The data came from 1,459 foodborne disease outbreaks that occurred from 1998 through 2018 and for which each confirmed or suspected implicated food was assigned to a single food category. The method relies most heavily on the most recent five years of outbreak data (2014 – 2018). Foods are categorized using a scheme IFSAC created that classifies foods into 17 categories that closely align with the U.S. food regulatory agencies’ classification needs

Acute Flaccid Myelitis Investigation

Jeffrey Wilson — Wed, 10 Oct 2018 16:48:11 +0000