Purpose: To describe the frequency of outbreaks caused by organic foods in the United States.
Methods: We reviewed outbreaks reported to CDC’s Foodborne Disease Outbreak Surveillance System during 1973-2012 where the implicated food was reported to be organic. We also searched the internet for unreported outbreaks. Data analyzed included number of outbreaks, etiologic agents, and implicated foods.
Results: From 1973-2012, 15 outbreaks associated with organic foods were identified, resulting in 577 illnesses, 182 hospitalizations, and 3 deaths. The first identified outbreak with an organic food occurred in 1992; 47% of the outbreaks occurred during 2010-2012. Nine single state outbreaks were reported from five states (California, 3 outbreaks; Minnesota, 3; Maine, 1; Florida, 1; Michigan, 1); six multistate outbreaks had cases from 37 states and the District of Columbia. Outbreak etiologies were Escherichia coli O157:H7 (6 outbreaks, 40%), Salmonella (6, 40%), Campylobacter (1, 7%), and Clostridium botulinum (1, 7%). One outbreak involved multiple etiologies (Escherichia coli O157:H7, Campylobacter, and Cryptosporidium). Seven outbreaks were attributed to produce (carrot juice, spinach, spring mix, alfalfa sprouts, salad mix, grape tomatoes, and an unspecified produce item), four to unpasteurized dairy products, two to eggs, and two to multi-ingredient foods.
Significance: Although infrequent, organic foods have been implicated in outbreaks and more outbreaks were reported in recent years. These findings might underestimate the number of outbreaks due to organic foods because the origin of many foods causing outbreaks is not known or reported. Efforts to improve the safety of the food supply should include gathering better data on the origin of implicated foods, including growing and production methods.