Portal de Periódicos da CAPES

Hospitalizations and Deaths Due to Salmonella Infections, FoodNet, 1996–1999

2004; Oxford University Press; Volume: 38; Issue: s3 Linguagem: Inglês

10.1086/381580

1537-6591

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

Food Safety and Hygiene

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.