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overview
Foodborne diseases are caused by ingesting bacteria, fungi, parasites,
or viruses through contaminated food or water, or through person-to-person
contact. 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
has estimated the annual U.S. economic costs incurred for the major bacterial
pathogens: Escherichia coli O157 and other STECs (and associated
hemolytic uremic syndrome), Campylobacter (and associated Guillain-Barré
syndrome), Listeria monocytogenes, and Salmonella. In addition,
ERS has developed outcome trees for the illnesses caused by those pathogens,
showing the costs incurred and the number of cases by the severity of
disease: no physician visit, physician visit, hospitalization, premature
death, and chronic complications.
In 2000, ERS estimated the cost from five bacterial foodborne pathogens as $6.9 billion. 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). More
overview...
contents
 features
Foodborne
Illness Cost Calculator—This interactive online cost model provides
information on the assumptions behind ERS estimates for the cost of foodborne
illness and gives you the chance to make alternative assumptions and calculate
new estimates. Use the calculator to estimate foodborne illness costs
for your State or region, a particular outbreak, or to see how cost estimates
would change under different assumptions about disease incidence, outcome
severity, and the level of medical, productivity, and disutility costs.
In 2000, ERS estimated the cost from five bacterial foodborne pathogens as $6.9 billion—ERS estimated
human illness costs for five bacterial pathogens: Campylobacter,
Salmonella (nontyphoidal serotypes only), E. coli O157 and
non-O157 STEC, and Listeria monocytogenes.
Assigning Values to Life: Comparing
Methods for Valuing Health Risks—ERS researchers analyze five
approaches that economists and health policy analysts have developed to
evaluate policy affecting health and safety: cost-of-illness, willingness-to-pay,
cost-effectiveness analysis, risk-risk analysis, and health-health analysis.
recommended readings
Salmonella Cost Estimate
Updated Using FoodNet Data—Salmonella infections due to
contaminated food products make many people ill each year and are responsible
for substantial economic costs. Salmonella infections are potentially
serious and may be fatal, particularly for the elderly and people with
weak immune systems.
Estimated Annual Costs of Campylobacter-Associated
Guillain-Barré Syndrome—Campylobacter, the most frequently
isolated cause of foodborne diarrhea, can cause Guillain-Barré syndrome
(GBS), a form of paralysis. Costs of campylobacteriosis from food sources
($0.7 to $4.3 billion) and costs of associated GBS ($0.1 to $1.3 billion)
combined equal total annual costs of $0.8 to $5.6 billion from foodborne
Campylobacter.
Bacterial Foodborne Disease: Medical
Costs and Productivity Losses—This report shows how ERS has estimated
the human illness costs for six bacterial pathogens. To organize the medical
information, disease outcome trees are constructed to show the lifetime
consequences from exposure to a foodborne pathogen. Four severity categories
are used 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
and fetal listeriosis.
See all recommended
readings...
newsletters
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available by subscribing to our e-mail updates.
Be sure to click on the "food safety" box.
related briefing rooms
related links
Foodsafety.gov—The gateway to government food safety information.
CDC's
Frequently Asked Questions about foodborne disease—Provides quick answers to commonly asked questions about foodborne illness.
U.S. Food and
Drug Administration: Foodborne Pathogenic Microorganisms and Natural Toxins
Handbook—Known as the "Bad Bug Book," a source of information
about specific types of microbial pathogens from the Center for Food Safety
and Applied Nutrition.
See all related
links...
glossary
Brief definitions of the
economic and clinical terms used.
for more information, contact:
Paul Frenzen
web administration: webadmin@ers.usda.gov
page updated: July 22,
2004
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