US EditionNebraska Sees the Nation's 2nd Highest Rate of Foodborne Illnesses
SOUTH DAKOTA, AUG 6 – South Dakota's foodborne illness rate is 92.2 cases per 100,000, more than double the national average, driven by pathogens like Campylobacter and Salmonella, CDC data shows.
- Using aggregated NNDSS records, Washington’s rate is below the national average of 48.8, compared to South Dakota’s 92.2 cases per 100,000.
- Based on four years of finalized state-level records, CDC’s NNDSS data tracks only federally notifiable, laboratory-confirmable diseases across all 50 states, according to researchers at Trace One.
- Over a third of foodborne illness cases occur between June and August, according to CDC’s NNDSS, with winter months like January and February accounting for just 5.0% and 5.6%.
- Common sources include contaminated retail meats, eggs, unpasteurized dairy and fresh produce, and infections like Listeria and Vibrio can lead to hospitalization or death among young children and older adults.
- Variation across states suggests state-level rate differences likely reflect true disease burden and reporting variability influenced by public health infrastructure and surveillance practices.
12 Articles
12 Articles
Nebraska Sees the Nation's 2nd Highest Rate of Foodborne Illnesses
With summer’s barbecues, picnics, and festivals come warmer temperatures and outdoor cooking—conditions that also help bacteria and parasites thrive: one-third of all foodborne illnesses in the U.S. are reported between June and August. And while many cases are mild, some…
New Hampshire Sees the Nation's 15th Lowest Rate of Foodborne Illnesses
With summer’s barbecues, picnics, and festivals come warmer temperatures and outdoor cooking—conditions that also help bacteria and parasites thrive: one-third of all foodborne illnesses in the U.S. are reported between June and August. And while many cases are mild, some…
Tennessee Sees the Nation's 5th Lowest Rate of Foodborne Illnesses
With summer’s barbecues, picnics, and festivals come warmer temperatures and outdoor cooking—conditions that also help bacteria and parasites thrive: one-third of all foodborne illnesses in the U.S. are reported between June and August. And while many cases are mild, some…
Kansas Sees the Nation's 10th Highest Rate of Foodborne Illnesses
With summer’s barbecues, picnics, and festivals come warmer temperatures and outdoor cooking—conditions that also help bacteria and parasites thrive: one-third of all foodborne illnesses in the U.S. are reported between June and August. And while many cases are mild, some…
Indiana Sees the Nation's 4th Lowest Rate of Foodborne Illnesses
With summer’s barbecues, picnics, and festivals come warmer temperatures and outdoor cooking—conditions that also help bacteria and parasites thrive: one-third of all foodborne illnesses in the U.S. are reported between June and August. And while many cases are mild, some…
How North Carolina's Foodborne Illness Rate Compares Nationally
With summer’s barbecues, picnics, and festivals come warmer temperatures and outdoor cooking—conditions that also help bacteria and parasites thrive: one-third of all foodborne illnesses in the U.S. are reported between June and August. And while many cases are mild, some…
Coverage Details
Bias Distribution
- 67% of the sources are Center
Factuality
To view factuality data please Upgrade to Premium
