Purpose: We analyzed CDC foodborne illness outbreak data from 1990 through 2008 in order to examine food safety trends associated with Asian foods.
Methods: We obtained foodborne illness data from the CDC, and, when possible cross-checked this data with other published reports. The data were processed and ranked based on numbers of outbreaks, cases per outbreak, etiology, outbreak locations, and outbreak vehicles.
Results: Out of 17,640 total foodborne disease outbreaks in the U.S. during this time, 1,529 (8.7 %) were associated with the three most popular ethnic food categories (Italian, Mexican, and Asian). Asian foods represented approximately 20.6% of outbreaks (315 outbreaks) and 9.6% of cases (3,529 cases) among total foodborne disease outbreaks for these three types of ethnic foods. During the 18-year period under study, fewer cases per outbreak occurred for Asian cuisine than occurred for the other two most popular ethnic cuisines (Italian and Mexican). The majority (60%) of outbreaks from Asian foods occurred in restaurants and delicatessens, and of those, 62.2% were of unknown etiology. Among the known etiologies, bacterial agents were the most prevalent (77%), followed by viruses (18%) and chemicals and toxins (5%). Bacterial etiologies in foodborne illness outbreaks associated with Asian foods included Bacillus cereus (45%), Salmonella spp. (33%), Staphylococcus spp. (16%), Clostridium spp. (3%), Campylobacter spp., Vibrio parahaemolyticus, and Plesiomonas shigelloides (1%). Asian foods most frequently associated with illness were Asian-style cooked, fried, steamed, or dark rice (40%), sushi (15%), noodle and lo mein dishes (8%), and eggrolls and spring rolls (7%).
Significance: This epidemiological analysis suggests contains further examination of special issues concerning ingredients, preparation, cooking, serving, and handling of Asian foods.