CDC

CDC identifies contributing factors of foodborne illness outbreaks

March 14, 2025

The primary contributing factors of foodborne illness outbreaks in the U.S. from 2014 to 2022 were contamination from animal or environmental sources, improper food handling practices, and inadequate cooking or storage conditions, according to a new CDC report.

Key findings

• Report details: Using data from the Foodborne Disease Outbreak Surveillance System via the National Outbreak Reporting System, researchers analyzed foodborne illness outbreaks in the U.S. and categorized them into 3 periods: 2014–2016, 2017–2019, and 2020–2022.
• Annual outbreaks: Approximately 800 foodborne illness outbreaks occur annually in the U.S., resulting in around 15,000 illnesses, 800 hospitalizations, and 20 deaths.
• Outbreak trends: From 2014 to 2022, 2,677 outbreaks with contributing factor data were analyzed. Bacterial outbreaks increased from 41.9% to 48.4%, while viral outbreaks decreased from 33.3% to 23.2%.
• Contributing factors: Outbreaks were primarily due to contamination (pathogens entering food), proliferation (pathogens growing in food), and survival (pathogens surviving processes meant to kill them).

Source:

Holst MM, et al. (2025, March 13). CDC. Contributing Factors of Foodborne Illness Outbreaks — National Outbreak Reporting System, United States, 2014–2022. https://www.cdc.gov/mmwr/volumes/74/ss/ss7401a1.htm