Bacterial Foodborne Disease: Medical Costs and Productivity Losses

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英文名称：

Bacterial Foodborne Disease: Medical Costs and Productivity Losses

作者：

Jean C. Buzby; Tanya Roberts; C. T. Jordan Lin; James M. MacDonald

工作单位：

USDA's Economic Research Service

来源地址：

https://www.ers.usda.gov/publications/pub-details/?pubid=40728

关键词：

cost-of-illness;  foodborne pathogens;  lost productivity;  medical costs; 

年份：

1996

出版地：

Washington, DC, USA

总页数：

93 pp

语种：

English

摘要：

Microbial pathogens in food cause an estimated 6.5-33 million cases of human illness and up to 9,000 deaths in the United States each year. Over 40 different foodborne microbial pathogens, including fungi, viruses, parasites, and bacteria, are believed to cause human illnesses. For six bacterial pathogens, the costs of human illness are estimated to be $9.3-$12.9 billion annually. Of these costs, $2.9-$6.7 billion are attributed to foodborne bacteria. These estimates were developed to provide analytical support for USDA's Hazard Analysis and Critical Control Point (HACCP) systems rule for meat and poultry. (Note that the parasite Toxoplasma gondii is not included in this report.) To estimate medical costs and productivity losses, ERS uses four severity categories for acute illnesses: those who did not visit a physician, visited a physician, were hospitalized, or died prematurely. The lifetime consequences of chronic disease are included in the cost estimates for E. coli O157:H7 and fetal listeriosis.