Handbook of Hygiene Control in the Food Industry

Fig. 2.2 The contributionof variouspathogensto the totalnumberof foodbornedeaths
in percentages.No data availableforToxoplasmagondiiin the UK and for noro-virusin
France.

Table2.3 Rankingof pathogensaccordingto theircontributionto the overallnumberof
foodborneillnessesor deathstogetherwiththe underreportingfactorusedin the UK
(Adaket al., 2002),USA(Meadet al., 1999)and France(Vaillantet al., 2004)

Microorganism Rankingillness Rankingdeath Underreportingfactor

UKa USA France UKa USA France UKa USAFrance

Campylobacterspp. 1 2 4 3 5 4 10 38 ±
C. perfringens 2 4 5 2 7 6 364 38 ±
L. monocytogenes 7 8 8 4 2 2 2 2 ±
E. coliO157:H7 6 7 7 5 6 7 2 20 ±
Salmonellaspp. 5 3 3 1 1 1 4 38 ±
Yersiniaspp. 4 6 6 7 8 5 1254 38 ±
Toxoplasmagondii? 5 2? 3 3? 15 ±
Noro-virus 3 1 1 6 4? 276? ±

aDatafrom2000.
? Unknown.
± No under-reporting factorused.

34 Handbookof hygiene controlin the foodindustry