Trends in Foodborne Illness in the United States, 2012

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Graphic: Figure 1. Changes in incidence of laboratory-confirmed bacterial infections, United States, 2012 compared with 2006–2008. Figure 1. Changes in incidence of laboratory-confirmed bacterial infections, United States, 2012 compared with 2006–2008

Campylobacter increased by 14%.
Listeria decreased by 6%. (not statistically significant)
Salmonella increased by 3%. (not statistically significant)
Shigella decreased by 13%. (not statistically significant)
TEC O157 (Shiga toxin-producing Escherichia coli) decreased by 10%. (not statistically significant)
Vibrio increased by 43%.
Yersinia decreased by 6%. (not statistically significant)

Syndicated Content Details:
Source URL: http://www.cdc.gov/Features/dsfoodnet2012/figure1.html
Source Agency: Centers for Disease Control and Prevention (CDC)
Captured Date: 2014-02-01 02:20:19.0