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The Centers for Disease
Control and Prevention (CDC) estimates that foodborne
diseases cause approximately 76 million illnesses, 325,000
hospitalizations, and 5,000 deaths in the United States each
year. ERS estimates the human illness costs of foodborne disease to help policymakers identify the magnitude of the societal impact of foodborne disease.
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In 2000, ERS estimated the cost from five bacterial foodborne pathogens as $6.9 billion. The five bacterial pathogens are: Campylobacter (all serotypes), Salmonella (nontyphoidal serotypes only), E. coli O157 and non-O157 STEC, and Listeria monocytogenes. The cost estimate includes medical costs, productivity losses from missed work, and an estimate of the value of premature death that takes into account the age distribution of those taken ill. The estimate excludes travel costs in obtaining medical care, lost leisure time, and so forth. Estimates for Salmonella were updated in 2003 (see the Foodborne Illness Cost Calculator). See the Economics of Foodborne Disease Briefing Room for more information.
web administration: webadmin@ers.usda.gov
updated: October 12, 2004
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