ERS Charts of Note
Thursday, September 1, 2016
While most?E. coli?bacteria are relatively harmless, a small group of?E. coli?produce a Shiga toxin that can severely damage a person?s kidneys. The most well-known Shiga toxin-producing?E. coli?(STEC), STEC O157, causes less than 1 percent of U.S. foodborne illnesses with an identifiable pathogen cause and only 2 percent of the cost of these pathogens. Yet, because it is a major cause of outbreaks and because it can cause kidney damage, STEC O157 is often in the news. ERS estimates that the 63,000 illnesses caused by STEC O157 (formerly called?E. coli?O157) each year in the United States impose $271.4 million in economic burden. Most people (97 percent) sickened with STEC O157 recover without being hospitalized. In roughly 2,100 cases of STEC O157 illnesses, however, people are hospitalized; in 15 percent of these cases the kidneys are affected?sometimes resulting in death, ongoing dialysis, or a kidney transplant. Cases in which the kidneys are affected account for 64.5 percent of the economic burden from foodborne STEC O157. This chart is based on a chart in the ERS report,?Economic Burden of Major Foodborne Illnesses Acquired in the United States, May 2015.?
Thursday, September 1, 2016
Quantifying the impacts of foodborne illness can help public health officials and food industry personnel better target food safety resources. ERS has analyzed the economic burden of the 15 pathogens responsible for close to 95 percent of the 9.4 million annual episodes of foodborne illness for which a pathogen cause can be identified. ERS estimates reveal that 83 percent of the economic burden from these 15 foodborne pathogens is due to the number of deaths they cause per year. For example, of the 1 million annual cases of foodborne illness caused by the pathogen Salmonella, an average of 91 percent of people recovered without visiting a doctor, 7 percent visited a doctor and recovered, and 2 percent of cases were severe enough to require hospitalization. Most people hospitalized with a Salmonella infection recover. However, the 378 people who do not survive account for $3.3 billion, or 89 percent, of the economic burden from this pathogen. This chart appears in ?Quantifying the Impacts of Foodborne Illnesses? in the September 2015 issue of ERS?s Amber Waves magazine.
Thursday, September 1, 2016
Both the total economic burden of a disease and the severity of individual cases are important indicators of how serious the disease is. ERS estimates the aggregate economic burden of 15 major foodborne illnesses at over $15 billion per year. But these 15 illnesses?and the pathogens that cause them?have very different total and per case impacts. For example, Salmonella?s total annual economic burden ($3.7 billion) is over 10 times Vibrio vulnificus?s ($320 million). But the per case burden of Vibrio vulnificus ($3.3 million) is almost 1,000 times that of a Salmonella case ($3,568). High per case burdens are the result of severe health outcomes, such as birth defects, renal failure, and death. Total annual economic burden reflects per case costs and how many people are sickened by the pathogens each year. Toxoplasma gondii ranks second behind Salmonella in terms of total economic burden and has a per case cost of $38,114. Listeria ranks high on both a per case basis ($1.8 million) and a total annual burden basis ($2.8 billion). Like Salmonella, Norovirus and Campylobacter also stand out as having high total impacts, though relatively lower per case costs. The statistics for this table are from ERS?s Cost Estimates of Foodborne Illnesses data product, March 2016.
Thursday, September 1, 2016
Over 95 percent of illnesses, hospitalizations, and deaths from the 9.4 million episodes of foodborne illnesses in the United States that can be tied to identifiable pathogens are caused by 15 foodborne pathogens. A new ERS data product provides cost estimates for these 15 pathogens in terms of medical costs, wages lost from time away from work, and value of death. Norvirus illnesss is the most common U.S. foodborne illness and accounts for 60 percent of foodborne illnesses that can be tied to a specific pathogen?5.5 million cases a year. Although in 90 percent of cases people recover without seeking medical care, Norovirus ranks 4th among foodborne pathogens in terms of economic burden?an estimated $2.3 billion in a typical year. Fifty-seven percent of these costs are due to deaths, 16 percent are due to hospitalizations, and the remainder are incurred by those who treat themselves at home or visit a doctor. The statistics for this chart, and similar costs for 14 other foodborne pathogens, can be found in the Cost Estimates of Foodborne Illnesses data product released on October 7, 2014.
Thursday, July 9, 2015
In a typical year, 15 pathogens cause over 95 percent of the 9.4 million cases of foodborne illness in the United States for which a pathogen cause can be identified. ERS estimates that these 15 pathogens impose $15.5 billion per year in medical costs, wages lost from time away from work, and societal willingness to prevent premature deaths. Just five pathogens—Salmonella (all non-typhoidal species), Toxoplasma gondii, Listeria monocytogenes, Norovirus, and Campylobacter—account for 90 percent of this economic burden. A foodborne pathogen’s economic burden is determined by both the number and severity of illnesses it causes. Norovirus is the most common U.S. foodborne illness, but one from which 90 percent of infected people recover without seeking medical care. In contrast, Listeria monocytogenes sickens a relatively small number of Americans each year, but almost 20 percent of those infected die. The statistics for this chart are from the ERS report, Economic Burden of Major Foodborne Illnesses Acquired in the United States, May 2015.
Wednesday, May 13, 2015
Listeria monocytogenes causes few illnesses compared to many other major U.S. foodborne pathogens, but these few cases have a high economic burden. According to 2011 estimates from the U.S. Centers for Disease Control and Prevention, each year about 1,300 adults in the United States are sickened by foodborne Listeria. These cases can have serious consequences, especially for older adults, those with compromised immune systems, and pregnant women and their unborn children. Ninety percent of those who are sickened by Listeria require hospitalization and around 250 die. Pregnant women generally recover without further complications to themselves, but their infections can have serious impacts on their fetuses. Each year, about a third of the 280 cases of congenitally-acquired Listeria infections result in permanent disability or death. ERS estimates that foodborne Listeria infections cause an estimated $2.8 billion annually in medical costs, lost wages, and societal willingness to pay to prevent deaths. About a quarter of that burden is from newborn and prenatal infections. This chart and similar charts for 14 other pathogens can be found in the ERS report, Economic Burden of Major Foodborne Illnesses Acquired in the United States, released on May 12, 2015.
Monday, January 5, 2015
Each year, roughly a million people in the United States become ill from a foodborne Salmonella infection according to 2011 estimates from the U.S. Centers for Disease Control and Prevention. For most healthy people, the infection causes short-lived symptoms that do not require medical attention. However, 7 percent of those infected are sick enough to visit a physician before recovering. Over 19,000 people a year are admitted to the hospital with a foodborne Salmonella infection, and roughly 380 of them die. Salmonella ranks first among 15 leading U.S. foodborne pathogens in terms of economic burden. Foodborne Salmonella infections impose an estimated $3.7 billion each year in the United States in medical costs, wages lost from time away from work, and societal willingness to pay to prevent deaths. Almost 90 percent of this burden—$3.3 billion—is due to premature deaths; 8 percent is due to hospitalization, and the remaining 3 percent are the costs associated with the non-hospitalized cases. The statistics for this chart and similar costs for 14 other foodborne pathogens can be found in ERS’s Cost Estimates of Foodborne Illnesses data product.