Journal Article

Hospitalizations and Deaths Due to <i>Salmonella</i> Infections, FoodNet, 1996–1999

Malinda Kennedy, Rodrigo Villar, Duc J. Vugia, Therese Rabatsky-Ehr, Monica M. Farley, Margaret Pass, Kirk Smith, Perry Smith, Paul R. Cieslak, Beth Imhoff and Patricia M. Griffin

in Clinical Infectious Diseases

Published on behalf of Infectious Diseases Society of America

Volume 38, issue Supplement_3, pages S142-S148
Published in print April 2004 | ISSN: 1058-4838
Published online April 2004 | e-ISSN: 1537-6591 | DOI: http://dx.doi.org/10.1086/381580
Hospitalizations and Deaths Due to Salmonella Infections, FoodNet, 1996–1999

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Nontyphoidal Salmonella causes a higher proportion of food-related deaths annually than any other bacterial pathogen in the United States. We reviewed 4 years (1996–1999) of population-based active surveillance data on laboratory-confirmed Salmonella infections from the Emerging Infections Program's Foodborne Diseases Active Surveillance Network (FoodNet), to determine the rates of hospitalization and death associated with Salmonella infection. Overall, 22% of infected persons were hospitalized, with the highest rate (47%) among persons aged >60 years. Fifty-eight deaths occurred, for an estimated annual incidence of 0.08 deaths/100,000 population. These deaths accounted for 38% of all deaths reported through FoodNet from 1996 through 1999, and they occurred primarily among adults with serious underlying disease. Although Salmonella infection was seldom listed as a cause of death on hospital charts and death certificates, our chart review suggests that Salmonella infection contributed to these deaths.

Journal Article.  3151 words.  Illustrated.

Subjects: Infectious Diseases ; Immunology ; Public Health and Epidemiology ; Microbiology

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