Foodborne illness contamination factors U.S. 2014-2016| ��ƽ��

Number of U.S. foodborne illnesses outbreaks attributable to select contamination factors from 2014 to 2016

Characteristic	Number of outbreaks
Bare-hand contact by a food handler, worker, or preparer who was suspected to have an infectious illness	70
Other mode of contamination (excluding cross-contamination) by a food handler, worker, or preparer who was suspected to have an infectious illness	58
Glove-hand contact by a food handler, worker, or preparer who was suspected to have an infectious illness	39
Cross-contamination of ingredients (does not include ill food workers)	28
Contaminated raw product — food was intended to be consumed raw or undercooked or underprocessed	15
Other source of contamination	24
Contaminated raw product — food was intended to be consumed after a kill step	14
Toxic substance part of the tissue (e.g., ciguatera)	5
Foods contaminated by nonfood handler, worker, or preparer who was suspected to have an infectious illness	9
Poisonous substance accidentally or inadvertently added	1
Foods originating from sources shown to be contaminated or polluted	4
Poisonous substance intentionally or deliberately added	0
Addition of excessive quantities of ingredients that are toxic in large amounts (e.g., niacin poisoning in bread)	0
Toxic container (e.g., galvanized containers with acid foods)	0
Storage in contaminated environment	13

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Release date

February 2019

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Region

United States

Survey time period

2014 to 2016

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This statistic depicts the number of foodborne illness outbreaks attributable to select contamination factors from 2014 to 2016. According to the data, 70 outbreaks were caused by bare-hand contamination from a food handler with an infectious illness.