Comparing the characteristics of ill people and foods linked to outbreaks of Salmonella, E. coli O157:H7, Listeria monocytogenes, and, Campylobacter infections with those associated with sporadic illnesses and foods consumed by the general population. Initial findings were shared during a January 2014 webinar, available on our Activities and Events page.
Evaluating a pathogen subtype model to better estimate the number of Salmonella illnesses associated with different food sources.
Improving analyses of outbreak data used to assign implicated foods to food categories.
Communicating IFSAC activities, food safety interventions, and policies to the public and its stakeholders.
Estimating foodborne illness source attribution for illnesses caused by Salmonella, E. coli O157:H7, Listeria monocytogenes, and Campylobacter.
Exploring statistical modeling approaches to evaluate changes in attribution estimates.
- Page last reviewed: May 19, 2014
- Page last updated: May 19, 2014
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