Main Findings
z In 2014, 864 foodborne disease outbreaks were reported, resulting in 13,246 illnesses, 712 hospitalizations, 21 deaths, and 21 food recalls.
z Ground beef was the contaminated food or ingredient in five of the 25 multistate outbreaks. Four were caused by Shiga toxin-producing E. coli and 1 by Salmonella.
z Fish (43 outbreaks), chicken (23), and dairy (19, of which 15 were due to unpasteurized products) were the most common single food categories implicated. The most outbreak-associated illnesses were from seeded vegetables (e.g. cucumbers or tomatoes, 428 illnesses), chicken (354), and dairy (267).
z As reported in previous years, restaurants (485 outbreaks, 65% of outbreaks reporting a single location of preparation), specifically restaurants with sit-down dining (394, 53%), were the most commonly reported locations of food preparation.
FoodWorld 