Food Poisoning Outbreaks Digested

Food poisoning outbreaks DIGESTED The Kantar Information is Beautiful Awards Mini-Challenge Entry Food poisoning outbreaks where national cuisine was known Outbreaks by cuisine Out of a total 677 restaurant outbreaks, there were: 27% Chinese deaths 491 hospitalisations 16% Indian 15% Other cuisines 11,795 people affected 14% British Outbreaks by food type 11% Italian Poultry meat 20% 5% Continental/European Composite/mixed foods 15% 5% Seafood Crustacean & shellfish 10% 4% Sandwich bar Raw egg shell* 10% 3% American Rice 10% Red meat 8% Outbreaks by pathogen/toxin Desserts, cakes & confectionery 7% 21% Salmonella Enteritidis non-PT4 Eggs & egg dishes 6% Finfish 6% 20% Salmonella Enteritidis PT4 Vegetables & fruit 4% 11% Other pathogen/toxin 9% Not known Condiments & snacks 3% Milk & dairy products 1% 7% Bacillus (multiple species) 7% Foodborne viruses Other foods 1% *used in uncooked/lightly cooked food 6% Campylobacter (multiple species) Outbreaks by contributing factor 5% Clostridium perfringens Cross-contamination 33% 4% Salmonella Typhimurium Inadequate heat treatment/cooking 27% 4% Scombrotoxin Storage too long/too warm 22% 3% Other Salmonella (multiple species) Infected food handler 18% 2% VTEC OI57 Poor personal hygiene 6% 1% Mixed pathogens Poor hand-washing facilities 6% Note: More than one contributory factor can be recorded in an outbreak Most lethal combination Cuisine Food type Pathogen/toxin Contributing factor Chinese Poultry Salmonella Enteritidis Cross- meat non-PT4 contamination Design: Andrew Park Source:The Kantar Information is Beautiful Awards data http://bit.ly/IZNNC04